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Recipes
GARLIC HERB SLOW COOKER TURKEY BREAST
By charlotteh371
Instructions Garlic Herb Butter: Mix ingredients together
- Garlic Herb Butter (Note 2):
- 2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED
- 1/2 tsp salt
- Black pepper
- 1 brown onion , halved
- 1 head of garlic , halved horizontally
- 3 sprigs rosemary, 8 sprigs thyme (optional)
- Oil , for drizzling (for skin)
- 150 g / 10 tbsp unsalted butter , softened
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 large garlic cloves , minced
- 1 tbsp EACH finely chopped fresh sage, rosemary leaves, thyme leaves and parsley , fresh
- Garlic Butter Gravy:
- Chicken broth/stock, for topping up (if required)
- 1/3 cup / 50g flour
- 1/2 tsp + dark soy sauce (or gravy colouring) (Note 3)
These One-Pan Shrimp Fajita Bowls
By charlotteh371
INSTRUCTIONS Preheat oven to 400ºF
- PRINT RECIPE
- ★★★★★
- 5 from 3 reviews
- INGREDIENTS
- 1 ¼ lb. raw shrimp, deveined and tails removed
- 3 small bell peppers, any color, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 Tbsp. avocado oil, divided (may substitute olive oil)
- ½ tsp. chili powder
- ¼ tsp. smoked paprika
- ¼ tsp. garlic powder
- ¼ tsp. ground cumin
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 16 ounces riced cauliflower (about 1 small head)
- ¼ cup Tessemae’s Habanero Ranch Dressing
- Fresh cilantro, guacamole and lime wedges for serving
French Toast Sticks
By charlotteh371
preheat the oven to its lowest setting and cut the bread slices (trim off the crusts to get a better brown on all 4...
- 6 slices brioche, challah or white bread (about 6 3/4 oz)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 4 large eggs
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp freshly grated nutmeg
- 1/4 cup bourbon
- 3 tbsp unsalted butter
- 1/4 cup confectioners sugar
- maple sugar, for serving
Spinach Artichoke Dip with Blue Cheese and Bacon
By charlotteh371
Yields: 24 servings
- 4 slices bacon
- 1 cup sweet onion, coarsely chopped (1 large)
- 2 14 ounce cans artichoke hearts, drained and coarsely chopped
- 1 10 ounce box frozen chopped spinach, thawed and well drained
- 1 cup chopped red sweet pepper
- 1 cup light mayonnaise dressing (do not use regular mayonnaise)
- 8 ounces cream cheese, cut up
- 4 ounces blue cheese, crumbled
- 3 cloves garlic, minced
- 1/2 teaspoon dry mustard
- Assorted crackers
Spinach and Gruyere Cheese Quiche with a Hash Brown Crust
By charlotteh371
For the Hash Brown Crust: 1
- For the Hash Brown Crust:
- Ingredients
- 1 pkg frozen hash browns, thawed and squeezed dry
- 2 Tablespoons organic butter, melted
- 1 organic egg
- A sprinkle of onion powder, garlic powder, Italian seasonings, salt & pepper
- For the Quiche:
- 1/4 cup organic red pepper, diced
- 1/4 cup organic green pepper, diced
- 1/4 cup organic onion, diced
- 2 cloves organic garlic, minced
- 6 organic egg whites and 3 organic eggs
- 1/2 cup organic whole milk
- 1 1/2 cups Gruyere cheese
- 1 pkg organic baby spinach
- 3-4 slices Canadian bacon (or regular bacon)
rilled Garlic and Lime Pork Tenderloin with Onion Marmalade
By charlotteh371
Use your leftover grilled pork tenderloin to make delicious sandwiches
- Onion marmalade (makes 2 cups)
- 4 cups onions red or yellow, finely chopped
- 1 x salt and black pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons honey or sugar
- 3-4 tablespoons red wine vinegar
- 1/4 cup water
- Marinade
- 6 cloves garlic large, chopped
- 2 tablespoons soy sauce
- 2 tablespoons ginger root fresh, grated
- 2 teaspoons dijon mustard
- 1/3 cup lime juice fresh
- 1/2 cup olive oil
- 1 x cayenne pepper to taste
- 1 x salt and black pepper to taste
- 5 pounds pork tenderloin four about (3/4 lb each) trimmed
Chicken & Wild Rice Dog Biscuits
By charlotteh371
these biscuits can be stored in an airtight container in the freezer for up to 6 months
- 6 oz. Boneless Chicken Breast, boiled or grilled; cooled
- 1/2 c. Cooked Wild Rice; cooled
- 1/2 c. Chicken Stock
- 2 1/2 c. All Purpose Flour (you can substitute wheat flour)
- 1/4 tsp. Salt
- 1 Egg
Grandma's Chicken Chardon
By charlotteh371
Preheat the oven to 375 degrees F (190 degrees C)
- 8 skinless, boneless chicken breast halves
- 1 egg
- salt and pepper to taste
- 2 teaspoons garlic powder, divided
- 1 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 pound sliced fresh mushrooms
- 1/4 cup butter, melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh parsley
CREAMY CHICKEN AND MUSHROOM SOUP
By charlotteh371
Heat olive oil in a large stockpot or Dutch oven over medium heat
- 1 tablespoon olive oil
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 1/2 cup half and half, or more, as needed*
- 2 tablespoons chopped fresh parsley leaves
- 1 sprig rosemary
Chicken Pot Pie Soup
By charlotteh371
n a large saucepan, heat 2 Tablespoons olive oil on medium high heat
- 2 Tablespoons olive oil
- 1 small onion, diced
- 2 stalks celery, diced
- 1 cup mushrooms, diced
- 1/2 teaspoon dried thyme, crushed between fingertips
- salt and pepper
- 2 cloves garlic, minced
- 3 medium carrots, cut into coins
- 3 medium Yukon gold potatoes, peeled and cubed
- 16 oz cooked chicken breast, diced small
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 3/4 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 cup milk