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Recipes
Pork Chops with Roasted Apples and Onions
By VegasBartender
Pork chops and apples make a perfect pairing for a quick meal that feels like fall
- 2 1/2 teaspoons canola oil, divided
- 1 1/2 cups frozen pearl onions, thawed
- 2 cups Gala apple wedges
- 1 tablespoon butter, divided
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 teaspoon all-purpose flour
- 1 teaspoon cider vinegar
Cider-Glazed Chicken with Browned Butter-Pecan Rice
By VegasBartender
With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn't be easier (or f...
- 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
- 2 tablespoons butter, divided
- 1 pound chicken breast cutlets (about 4 cutlets)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup refrigerated apple cider
- 1 teaspoon Dijon mustard
- 1/4 cup chopped pecans
- 2 tablespoons chopped fresh flat-leaf parsley
Mixed Berry Crepes
By VegasBartender
Frozen berries make these sweet crepes a year-round treat, not just a seasonal splurge
- 1 1/2 cups frozen unsweetened raspberries, thawed
- 1 1/2 cups frozen unsweetened blueberries, thawed
- 1 cup sliced frozen unsweetened strawberries, thawed
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 6 tablespoons 1/3-less-fat cream cheese, softened
- 12 Make-Ahead Crepes
- 1 tablespoon powdered sugar (optional)
Tomato-Citrus Salmon
By VegasBartender
Tangy tomatoes, sweet oranges, and briny olives bring lively color and bold flavor to this simple dish
- 3 large navel oranges, divided
- 3/8 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) skinless salmon fillets
- 1 cup thinly sliced red onion
- 1 1/2 cups diced plum tomato
- 1/4 cup chopped pimiento-stuffed green olives
Fake Crab Crabby Cakes
By VegasBartender
I love these crab cakes, and I have always used the fake crab in them
- 16 ounces imitation crabmeat, minced finely
- 1/2 cup celery, diced finely
- 1/4 cup carrot, grated finely
- 1/2 small red onion, diced finely (about 1/2 cup)
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon mustard powder
- salt, to taste
- 1/2-1 cup mayonnaise
- 1/4 teaspoon Worcestershire sauce
- 1 1/3 cups dry breadcrumbs, plus extra for coating
- canola oil, as needed
- 1 cup mayonnaise
- 1/2 teaspoon dry mustard
- 2 tablespoons honey
- 1 -2 teaspoon cayenne pepper
Fresh Peach Cake
By VegasBartender
Preheat the oven to 350 degrees F
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large ripe peaches, peeled, pitted and sliced
- 1/2 cup chopped pecans
Mexican Chicken Casserole with Charred Tomato Salsa
By VegasBartender
Instead of the usual jarred salsa often called for in Mexican casserole, this recipe features a homemade salsa made...
- Salsa:
- 8 plum tomatoes, halved and seeded
- 3 garlic cloves, peeled and crushed
- 1 small onion, peeled and chopped
- 1 seeded jalapeño pepper, quartered
- Cooking spray
- 1/3 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1/8 teaspoon black pepper
- Casserole:
- 1 cup chopped onion
- 1 cup fresh or frozen corn kernels
- 1 cup diced zucchini
- 1 cup chopped red bell pepper
- 3 cups shredded cooked chicken breast
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (10-ounce) can green chile enchilada sauce
- 1 (4-ounce) can chopped green chiles
- 12 (6-inch) corn tortillas
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) crumbled feta cheese
Cherry Crisp
By VegasBartender
The bountiful cherry crop in Wisconsin and Michigan provides the inspiration for this fresh fruit dessert with all-...
- Filling:
- 6 cups (about 2 pounds) sweet cherries, pitted
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- Cooking spray
- Topping:
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- 6 tablespoons chilled butter, cut into small pieces
- 1/3 cup sliced almonds
Italian-Seasoned Roast Chicken Breasts
By VegasBartender
Fresh Italian herbs and seasonings make these roast chicken breasts taste out-of-this-world delicious
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 4 bone-in chicken breast halves (about 3 pounds)
- Cooking spray
Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread
By VegasBartender
Inspired by French bistro fare, this sandwich is good with simple baked chips or a fruit salad
- 4 teaspoons apricot preserves
- 4 teaspoons Dijon mustard
- 4 (2-ounce) slices country bread
- Cooking spray
- 1 cup thinly sliced peeled Ambrosia or Fuji apple (about 1/3 pound)
- 1/4 cup prechopped onion
- 2 1/2 cups bagged prewashed spinach
- 2 cups shredded skinless, boneless rotisserie chicken breast (about 12 ounces)
- 4 (1-ounce) Muenster cheese slices