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Recipes
Party Quiches
By charlotteh371
1. Preheat oven to 425 degrees F
- Nonstick cooking spray
- 2 2
- cupsall-purpose flour
- 2 2
- tablespoonsgrated Parmesan cheese
- 1/2 1/2
- teaspoonsalt
- 1/3 1/3
- cupolive oil or canola oil
- 5 - 7 5 - 7
- tablespoonsice-cold water
- 1 1
- egg
- 1/3 1/3
- cupmilk
- Dash ground black pepper
- 1/3 1/3
- cupfinely shredded Monterey Jack cheese or Gruyere cheese
- 1 1
- tablespoonchopped green onion
- 5 - 6 5 - 6
- pear or cherry tomatoes, thinly sliced, and/or small herb leaves
- Fresh thyme leaves (optional)
Pork Tenderloin with Red and Yellow Peppers
By charlotteh371
Heat a large skillet over medium-high heat
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh rosemary, divided
- 4 canned anchovy fillets, drained and mashed
- 3 garlic cloves, thinly sliced
- 1 red bell pepper, cut into 1 1/2-inch strips
- 1 yellow bell pepper, cut into 1 1/2-inch strips
- 2 teaspoons balsamic vinegar
Gooey Butter Cookies
By charlotteh371
1.Beat butter, vanilla, egg and cream cheese until fluffy
- Yellow Cake Box Mix
- 1/2 cup butter, softened
- 1/2 tsp. vanilla
- 1 8 oz. Cream Cheese bar, softened
- 1 egg
- powdered sugar
SICILIAN CHICKEN SOUP
By charlotteh371
Instructions In a large soup pot place whole chicken, onion, red peppers, celery, carrots, potatoes, diced tomatoe...
- 1 whole chicken 4-5lbs, giblets removed
- 1 yellow onion finely chopped
- 4 celery ribs diced
- 3 carrots or 12 mini carrots diced
- 2 red bell peppers diced
- 2 medium russet potatoes peeled and diced into ½ -inch diced, you may use any baking potato
- 1 – 14.5 ounce can diced tomatoes
- ½ cup fresh flat-leaf Italian parsley
- 5 garlic cloves chopped, I use my garlic press
- Kosher salt and black pepper to taste
- ½ lb. ditalini pasta
COWBOY BUTTER CHICKEN WITH ZUCCHINI NOODLES
By charlotteh371
DIRECTIONS 1. In a large bowl or shallow plate, season and combine chicken strips with salt, and pepper
- 3 chicken breasts, skinless and boneless, cut into strips
- 3 or 4 medium zucchinis
- 4 tablespoons butter, divided (grass-fed butter is best for this recipe)
- Juice and zest of half a lemon
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1/4 teaspoon paprika
- 1/4 cup (60ml) low-sodium chicken broth
- 1 tablespoon hot sauce of your choice (we used Sriracha)
- 2 tablespoon fresh chopped parsley
- 1 tablespoon freshly chopped chives
- 2 teaspoons minced thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- Lemon slices, for garnish
- Cowboy Butter Chicken and Zucchini Noodles - This GORGEOUS 15-minute paleo dinner idea is simple, easily customizable and pretty much fail-proof.
Buffalo Chicken Tortilla Pinwheels
By charlotteh371
In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions
- 8 ounces cream cheese, softened
- 1/2 cup hot wing sauce or cayenne pepper sauce
- 1/4 cup blue cheese, crumbled
- 1 cup colby-jack cheese, shredded (4 ounces)
- 1/4 cup green onions, finely chopped
- 1 pound chicken breast, cooked and shredded
- 5 large flour tortillas (approximately 10 1/2" diameter)
Balsamic Honey Tenderloin
By charlotteh371
In large bowl, combine honey, mustard, vinegar, oil, garlic, salt and pepper; add pork, turning to coat
- 2 tbsp (30 mL) liquid honey
- 2 tbsp (30 mL) grainy mustard
- 2 tbsp (30 mL) balsamic vinegar
- 1 tbsp (15 mL) olive oil
- 1 clove garlic, minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 pork tenderloins
Romesco Chicken
By charlotteh371
process bell pepper, tomatoes, broth, lemon juice, olive oil and garlic in a food processor until smooth
- 1 cup jarred roasted red bell pepper, drained
- 1 cup roma tomatoes, seeded
- 1/2 cup chicken broth
- 2 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- 4 garlic cloves
- 4 boneless skinless chicken breast halves (6-8oz each)
- 1 tsp black epper
- 1 tsp kosher salt, divided
- 2 cups bread crumbs
- 1/2 cup sliced almonds
- 1/4 cup all purpose flour
- 1/4 cup parmesan cheese, grated
- 2 eggs
- 2 tbsp. water
- 1/3 cup vegetable oil
Classic Chicken Pot Pie
By charlotteh371
1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan
- Crust
- 1 1
- box Pillsbury™ refrigerated pie crusts, softened as directed on box Save $
- Filling
- 1/3 1/3
- cup butter or margarine
- 1/3 1/3
- cup chopped onion Save $
- 1/3 1/3
- cup all-purpose flour
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon pepper
- 1 3/4 1 3/4
- cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 1/2
- cup milk
- 2 1/2 2 1/2
- cups shredded cooked chicken or turkey
- 2 2
- cups Green Giant™ Steamers™ frozen mixed vegetables, thawed
Cowboy Breakfast Skillet
By charlotteh371
DIRECTIONS Add canola oil to large skillet over medium-heat
- 1 tbsp. canola oil
- 1/2 bag frozen shredded hash brown potatoes
- salt and pepper
- 3/4 c. shredded Cheddar cheese
- 4 whisked eggs
- 4 slices cooked bacon, chopped
- Sliced scallions (for garnish)