Charlotteh371's profile page
Recipes
Halibut with Lemon-Caper Sauce
By charlotteh371
. Warm 3 tsp. oil in a 12-inch nonstick skillet over medium-high heat
- 4 teaspoons canola oil
- 4 5-oz. 1-inch-thick center-cut skinless halibut or cod fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 2 tablespoons low-sodium chicken broth
- 4 teaspoons fresh lemon juice
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon cold unsalted butter, diced
- 1 tablespoon chopped flat-leaf parsley
Pumpkin Crumb Muffins
By charlotteh371
Preheat oven to 400˚F. Spray a 12-cup muffin pan with baking spray or line with paper cupcake liners
- For the muffin batter:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup pumpkin purée
- 1/4 cup milk
- 1/3 cup melted butter
- 2 large eggs, beaten
- 1 teaspoon vanilla
- For the crumb topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 7 tablespoons butter, melted
EASY CAESAR CHICKEN
By charlotteh371
INSTRUCTIONS Preheat oven to 375℉
- 1 lb boneless skinless chicken thighs (or breasts/tenders)
- 1 cup creamy Caesar dressing
- ½ cup sour cream (see NOTES)
- ½ cup grated Parmesan or Romano cheese
- ½ cup shredded Parmesan cheese
Chicken Divan Casserole with Mushrooms and Crumb Topping
By charlotteh371
preheat oven to 375. Saute shallots and curry powder in butter for the sauce in a saucepan over medium heat
- For the Sauce:
- 1 tbs unsalted butter
- 1/4 cup shallots, minced
- 1/4 tsp curry powder
- Add Whisk In and Simmer:
- 2 tbs all purpose flour
- 1 1/2 cups whole milk
- 3/4 cup chicken broth
- Temper Sauce into:
- 1 egg yolk, lightly beaten
- Off heat, finish with:
- juice of 1/2 a lemon
- salt and cayenne to taste
- For the filling:
- Saute in 1 tbsp. unsalted butter:
- 1 1/2 cups button mushrooms, halved
- salt and pepper to taste
- Divide between dishes:
- 1 slice rye bread, toasted, torn
- 1 cup rotisserie chicken, cubed
- 1 cup frozen broccoli florets
- Sauteed mushrooms
- prepared sauce
- 1/2 cup cheddar cheese, grated
- For the topping:
- Process; Top Casserole with:
- 2 slices rye bread, buttered
Valley Fresh Chicken and Broccoli Casserole
By charlotteh371
Heat oven to 350°F. Lightly grease 2-quart casserole
- 4 cups frozen broccoli cuts
- 1 (10 3/4-ounce) can 98% fat-free cream of chicken soup
- 1 (10-ounce) can VALLEY FRESH® Chunk Chicken, drained
- 3/4 cup reduced-fat mayonnaise
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- 3 tablespoons breadcrumbs
Yukon Gold Potato Salad with Leeks
By charlotteh371
The potato salad can be refrigerated for up to 1 day
- 1 1/2 lbs Yukon gold potatoes, peeled and cut into 1/4 inch dice
- 2 small leeks, white part only, cut into 1/4 inch dice
- 2/3 cup crème fraîche
- 1 tablespoon sherry vinegar
- 2 tablespoons minced chives
- Salt and freshly ground white pepper
Better-than-Takeout Sesame Chicken
By charlotteh371
How to Make It Step 1 Whisk together ketchup, tamari, vinegar, honey, and sesame oil in a small bowl; set aside
- Calories per serving 505 Fat per serving 16g Cholesterol per serving 103mg Fiber per serving 6g Protein per serving 39g Carbohydrates per serving 51g Sugar per serving 18g Sodium per serving 669mg Iron per serving 2mg Calcium per serving 74mg
Broccoli-Cheese Soup
By charlotteh371
1.In a large pot over medium heat, melt the butter, then add the onion, and stir it around to cook, 3 to 4 minutes
- 1/2 cup (1 stick) butter
- ◾1 large onion, diced
- ◾1/3 cup all-purpose flour
- ◾4 cups whole milk
- ◾2 cups half-and-half
- ◾Salt and pepper
- ◾1/2 teaspoon ground nutmeg
- ◾4 broccoli heads, cut into florets
- ◾1/2 cup chicken broth
- ◾3 cups shredded sharp Cheddar cheese, more for garnish
- ◾Small bread loaves for bowls (you can buy them in nice bakeries
Baked Chicken Nachos
By charlotteh371
In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small b...
- 2 medium sweet red peppers, diced
- 1 medium green pepper, diced
- 3 teaspoons canola oil, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2-1/4 cups shredded rotisserie chicken
- 4-1/2 teaspoons lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 7-1/2 cups tortilla chips
- 8 ounces pepper Jack cheese, shredded
- 1/4 cup thinly sliced green onions
- 1/2 cup minced fresh cilantro
- 1 cup (8 ounces) sour cream
- 2 to 3 teaspoons diced pickled jalapeno peppers, optional
Oreo Milk Shake
By charlotteh371
SERVINGS: 4
- 12 12
- OREO Cookies
- 1 1
- 1/2 cups milk
- 1 1
- pt. (2 cups) vanilla ice cream, softened
- 2 2
- Tbsp. chocolate syrup