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Recipes
Chicken Saute'
By Lady Butterfly
Pre-heat the oven to 350 degree Lightly pound the chicken breast with a mallet to tenderize the meat and ensure pr...
- 2 (6oz.) boneless skinless chicken breast
- 4 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoon butter
- 1 clove fresh garlic, finely chopped
- 3 tablespoons chiffonade (thin slivers)
- sun-dried tomatoes
- 3 tablespoons caramelized onions, sautéed until golden brown
- 1 cup fresh spinach, stemmed
- 2 slices provolone cheese
Burrito Bowl (Chipotle Style)
By Lady Butterfly
*Cilantro Rice* Add 1 cup of water, 1/2 cup of rice, and salt to a sauce pan
- Cilantro Rice*
- 1/2 cup dry rice (this recipe calculated w/ white)
- 1/2 diced jalapeno
- 3 T chopped fresh cilantro
- 1 bunch chopped green onion (about a 1/2 cup)
- 2 cloves garlic
- 1/2 tsp salt
- Garlic Black Beans*
- 1 can Bush Black Beans
- 2 cloves garlic
- 1 cup water
- 2 bay leaves
- 1/4 tsp salt
- Lower fat guacamole*
- 1 box grape tomatoes, quartered
- 1 avocado diced
- 1/4 tsp salt
- 1 Tbls lime juice
- Salsa*
- Jars of your favorite prepared salsa - I like a green salsa
- Meat* 2 chicken breasts (use any meat, or no meat!)
Italian Sausage Rigatoni
By Lady Butterfly
Cook sausage links according to package directions
- 1 packages (19 ounce) JOHNSONVILLE® Italian Mild Sausage Links, grilled and coin-sliced
- 1 package (1 pound) rigatoni pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large sweet red pepper, chopped
- 2 tablespoons Italian parsley, chopped
- 1 jar (26 ounces) of your favorite pasta sauce
Horseradish Mayonnaise
By Lady Butterfly
Southern Living JULY 2008
- 1/2 cup mayonnaise
- 1 tablespoon horseradish
- 2 teaspoons chopped fresh chives
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon pepper
Homemade Cracker Jacks
By Lady Butterfly
Preheat oven to 250°. Transfer the popped corn to a large large stock pot (or divide between 2 large mixing bowls)...
- 16 cups freshly-popped popcorn*
- 2 cups roasted, lightly salted peanuts (Spanish or regular)
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed brown sugar
- 1/2 cup light corn syrup
- 2 tablespoons molasses
- 1/2 teaspoon table salt
- 1 teaspoon pure vanilla
- 1/2 teaspoon baking soda
- Sea salt, to taste
Bourbon Ganache
By Lady Butterfly
Southern Living DECEMBER 2011
- 1 (12-oz.) package semisweet chocolate morsels
- 1/2 cup whipping cream
- 3 tablespoons bourbon
- 3 tablespoons softened butter
- 1/2 teaspoon vanilla extract
Red Velvet Pound Cake
By Lady Butterfly
Preheat over to 325 Grease and flour a 12-cup fluted pan
- 1 1/2 cups Butter, softened
- 3 cups Sugar
- 5 Large Eggs
- 3 cups All-purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1 cup Whole Buttermilk
- 1 (1oz) Bottle Red Food Coloring
- 1 tsp Distilled White Vinegar
- 1 tsp Vanilla Extract
- Cream Cheese Glaze-
- 1 (3oz) Package Cream Cheese, softened
- 1 1/2 cups Confectioners Sugar
- 1 Tbsp Milk
Monterey Artichoke Panini Recipe
By Lady Butterfly
On two slices of bread, layer a slice of cheese, artichokes, spinach, two slices of tomato and remaining cheese
- 4 slices sourdough or multigrain bread
- 4 slices Monterey Jack cheese (3/4 ounce each)
- 1/2 cup water-packed artichoke hearts, rinsed, drained and halved
- 1/2 cup fresh baby spinach
- 4 slices tomato
- 1 tablespoon butter, softened
FRESH TOMATO SAUCE RECIPE
By Lady Butterfly
Plunge tomatoes into boiling water for 12 seconds
- 2 lbs very ripe fresh plum tomatoes
- 1/2 cup oil
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano
- 1 TBS sweet basil or 8 fresh basil leaves, chopped
- 2 tsp parsley
Citrus-Garlic Mayonnaise
By Lady Butterfly
Southern Living JULY 2008
- 3/4 cup mayonnaise
- 1 tablespoon orange juice
- 2 teaspoons lemon juice
- 1 garlic clove, pressed
- 1/4 teaspoon pepper