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Grilled King Salmon with Tomato-Peach Salsa

Grilled King Salmon with Tomato-Peach Salsa

By

Use a peach that's just ripe so it's juicy but still holds its shape

  • 1 cup chopped peeled peach
  • 3/4 cup quartered cherry tomatoes
  • 1/4 cup thinly vertically sliced red onion
  • 3 tablespoons small fresh mint leaves
  • 3 tablespoons small fresh basil leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 teaspoon kosher salt, divided
  • 4 (6-ounce) wild Alaskan king salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
4.6/5 (5 Votes)

Peach and Blackberry Cobbler

Peach and Blackberry Cobbler

By

David Bonom, Cooking Light MAY 2008

  • 1/4 cup butter, melted and divided
  • Cooking spray
  • 3 cups sliced fresh peaches (about 1 pound)
  • 2 cups fresh blackberries
  • 1 cup plus 1 tablespoon all-purpose flour, divided (about 4 1/2 ounces)
  • 1 cup sugar, divided
  • 1/4 teaspoon ground ginger
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup 1% low-fat milk
4.5/5 (13 Votes)

Chipotle Mac & Cheese Recipe

Chipotle Mac & Cheese Recipe

By

Cook pasta according to package directions to al dente

  • 1 package (16 ounces) spiral pasta
  • 2 pounds ground beef
  • 2 large onions, chopped
  • 2 large green peppers, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup 2% milk
  • 1 chipotle pepper in adobo sauce, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 tablespoons minced fresh cilantro, optional
4.6/5 (10 Votes)

Baja-Style Grilled Rock Lobster Tails

Baja-Style Grilled Rock Lobster Tails

By

A simple citrus sauce perfectly complements the lobster tails in this easy yet elegant entrée

  • Lobster:
  • 6 (8-ounce) rock or spiny lobster tails
  • 12 green onions
  • Cooking spray
  • Sauce:
  • 1 tablespoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Dash of hot sauce
  • 1 garlic clove, minced
  • 2 tablespoons butter, melted
  • Remaining ingredients:
  • 6 (6-inch) flour tortillas
  • Lime wedges (optional)
4.8/5 (5 Votes)

Shrimp and Bacon Deviled Eggs

Shrimp and Bacon Deviled Eggs

By

You can prepare this a day ahead; cover with plastic wrap, and refrigerate

  • 8 hard-cooked large eggs, shelled
  • 1/4 c instant potato flakes
  • 1/4 c fat-free mayonnaise
  • 1 Tbsp chopped fresh chives
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp ground red pepper
  • 1/2 c cooked medium shrimp, peeled and chopped (about 4 oz)
  • 2 Tbsp chopped fresh parsley
  • 3 center-cut bacon slices, cooked and crumbled
0/5 (0 Votes)

Greek Omelet

Greek Omelet

By

With flavors reminiscent of the classic Greek spanakopita, this easy omelet is just right for a light dinner or bru...

  • 1/4 cup cooked spinach
  • 4 large eggs
  • 1/2 cup crumbled feta cheese, (2 ounces)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped fresh dill
  • Freshly ground pepper, to taste
  • 2 teaspoons extra-virgin olive oil
4.5/5 (4 Votes)

Beef-Broccoli Stir-Fry

Beef-Broccoli Stir-Fry

By

Serve up this 20-minute Beef-Broccoli Stir-Fry that is equally healthy and hearty

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
  • 2 tablespoons dry sherry, divided
  • 2 tablespoons lower-sodium soy sauce, divided
  • 1 teaspoon sugar
  • 1 pound boneless sirloin steak, cut diagonally across grain into thin slices
  • 1/2 cup lower-sodium beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
  • 2 tablespoons canola oil, divided
  • 1 tablespoon bottled ground fresh ginger
  • 2 teaspoons minced garlic
  • 4 cups prechopped broccoli florets
  • 1/4 cup water
  • 1/3 cup sliced green onions
4.5/5 (22 Votes)

Gourmet Mushroom Risotto

Gourmet Mushroom Risotto

By

1) In a saucepan, warm the broth over low heat

  • 3 cups chicken broth, divided
  • 1 tablespoon and 1-1/2 teaspoons olive oil, divided
  • 1/2 pound portobello mushrooms, thinly sliced
  • 1/2 pound white mushrooms, thinly sliced
  • 1 shallots, diced
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon and 1-1/2 teaspoons finely chopped chives
  • 2 tablespoons butter
  • 2 tablespoons and 2 teaspoons freshly grated Parmesan cheese
4.6/5 (17 Votes)

CHICKEN WITH CREAMY CHEDDAR RICE

CHICKEN WITH CREAMY CHEDDAR RICE

By

1. Place oven racks in middle and upper position and preheat oven to 375°F

  • 1 1/2 cups brown basmati rice
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 cup chopped yellow onion
  • 3 1/4 cups water
  • 1 1/4 teaspoons salt
  • 8 medium skin-on, bone-in chicken thighs
  • Salt and ground black pepper to taste
  • 8 sprigs fresh thyme or 2 teaspoons dried thyme leaves
  • 4 ounces Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated* (about 1 cup)
  • 1/2 cup Cabot Light Sour Cream
  • Steamed fresh broccoli
4.5/5 (14 Votes)

Blue Cheese-Onion Steak Bites

Blue Cheese-Onion Steak Bites

By

Hearty appetizer for parties or a great light lunch

  • SPREAD:
  • 3 large onions, thinly sliced into rings
  • 12 garlic cloves, minced
  • 3 Tbsp butter
  • 4 beef tenderloin steaks (6oz each)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 loaf (10 1/2 oz) French bread baguette, cut into 1/4" slices
  • 4 oz cream cheese, softened
  • 1 c (4 oz.) crumbled blue cheese
  • 1/8 tsp salt
  • 1/8 tsp pepper
4.7/5 (12 Votes)