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Chicken-Quinoa Salad with Arugula and Pistachios

Chicken-Quinoa Salad with Arugula and Pistachios

By

1. Combine 2 1/4 cups water and quinoa in a saucepan over high heat; bring to a boil

  • 2 1/4 cups water
  • 3/4 cup uncooked quinoa, rinsed
  • 1/4 cup extra-virgin olive oil, divided
  • 4 (3-ounce) skinless, boneless chicken breast cutlets
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 cup cherry tomatoes, halved
  • 4 cups baby arugula
  • 1 cup packed torn basil leaves
  • 1/3 cup shelled unsalted pistachios
4.8/5 (4 Votes)

Colorful Avocado Salad

Colorful Avocado Salad

By

In a small bowl, combine the first four ingredients

  • 1 medium tomato, cut into eighths
  • 1/2 small cucumber, peeled and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup julienned green pepper
  • 2 tablespoons Italian salad dressing
  • 1 medium ripe avocado, peeled and cubed
4.7/5 (13 Votes)

Pulled Pork with Ginger Sauce

Pulled Pork with Ginger Sauce

By

Place onions in a 4- or 5-qt

  • 2 medium onions, chopped
  • 1 boneless pork shoulder butt roast (3 pounds), trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup ketchup
  • 3 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 4 teaspoons butter, melted
  • 1 teaspoon ground coriander
  • 1 teaspoon minced fresh gingerroot
  • Hamburger buns, split
  • Thinly sliced green onions
4.6/5 (12 Votes)

Garlic-Chive Baked Fries Recipe

Garlic-Chive Baked Fries Recipe

By

Cut potatoes into 1/4-in. julienne strips

  • 4 medium russet potatoes
  • 1 tablespoon olive oil
  • 4 teaspoons dried minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
4.3/5 (9 Votes)

Thai Chicken Curry

Thai Chicken Curry

By

Toss chicken with salt and pepper

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 6 green onions, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons cornstarch
  • 1-1/2 cups chicken stock
  • 3/4 cup light coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon red curry paste
  • 1 teaspoon reduced-sodium soy sauce
  • 2 cups cooked brown rice
  • 1/4 cup finely shredded unsweetened coconut
4.6/5 (18 Votes)

Roquefort Pear Salad

Roquefort Pear Salad

By

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans

  • 1 head leaf lettuce, torn into bite-size pieces
  • 3 pears - peeled, cored and chopped
  • 5 ounces Roquefort cheese, crumbled
  • 1 avocado - peeled, pitted, and diced
  • 1/2 cup thinly sliced green onions
  • 1/4 cup white sugar
  • 1/2 cup pecans
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons prepared mustard
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste
4.6/5 (11 Votes)

Triple Mash with Horseradish Bread Crumbs

Triple Mash with Horseradish Bread Crumbs

By

Place potatoes, parsnips, rutabaga and salt in a 6-qt

  • 1-3/4 pounds Yukon Gold potatoes, peeled and cubed
  • 4 medium parsnips (about 1-1/4 pounds), peeled and cubed
  • 2-1/2 cups cubed peeled rutabaga
  • 2 teaspoons salt
  • 1/2 cup butter, divided
  • 1 cup soft bread crumbs
  • 2 tablespoons prepared horseradish
  • 1 cup whole milk
  • 1/4 teaspoon pepper
4.6/5 (8 Votes)

Candy-Wrapped Tortelli

Candy-Wrapped Tortelli

By

Domenica Marchetti, Cooking Light MARCH 2013

  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, lightly crushed
  • 1 (28-ounce) can San Marzano whole plum tomatoes, crushed and undrained
  • 2 tablespoons minced fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 3 ounces baby spinach leaves, rinsed
  • 2 egg yolks, lightly beaten
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon butter
  • 2 tablespoons minced yellow onion
  • 1 garlic clove, finely chopped
  • 6 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon dry white wine
  • 2 tablespoons fat-free milk
  • Dash of ground nutmeg
  • 8.5 ounces '00' flour or unbleached all-purpose flour
  • 1 tablespoon semolina
  • 1/4 teaspoon salt
  • Dash of ground nutmeg
  • 3 large eggs, lightly beaten
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
4/5 (1 Votes)

Rich molten chocolate orange cakes

Rich molten chocolate orange cakes

By

This is a quick to make cake that make 2 servings

  • Cocoa powder for dusting ramekins
  • 2 ounces semisweet chocolate
  • 1/4 cup butter
  • 1 large egg
  • 1 large egg yolk
  • 1/8 cup sugar
  • 1 tsp flour
  • Zest of one orange
4.4/5 (33 Votes)

Moroccan-Spiced Pork Chops with Mashed Sweet Potatoes

Moroccan-Spiced Pork Chops with Mashed Sweet Potatoes

By

1. Place potatoes in a large saucepan; cover with water to 1 inch above potatoes

  • 4 cups chopped peeled sweet potatoes (about 1 1/4 pounds)
  • 1/4 cup 2% reduced-fat milk
  • 3/4 teaspoon ground coriander, divided
  • 3/4 teaspoon ground cumin, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Dash of ground red pepper
  • 1/2 cup bottled roasted red bell peppers, rinsed and drained
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted almonds
  • 1 garlic clove
  • 4 (6-ounce) bone-in center-cut loin pork chops
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
3.9/5 (11 Votes)