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Recipes
Steak Nachos
By lisalang
1. Preheat the oven to 375 degrees F
- Cooking spray
- 12 6-inch corn tortillas
- 1 cup reserved sliced cooked skirt steak, diced (or 1 cup diced cooked steak or ground beef)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/3 cup prepared salsa
- 1 teaspoon chili powder
- Salt
- 1/2 cup prepared guacamole
- 1/4 cup sliced black olives
Crispy Buffalo Chicken Salad and Slaw
By lisalang
Whisk the buttermilk and half of the hot sauce in a large bowl
- 2 cups buttermilk
- 2 tablespoons hot sauce
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves, about 6 ounces each, cut into fingers
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/2 small head green cabbage, shredded (4 cups)
- 3 to 4 large carrots, coarsely grated
- 2 celery ribs, thinly sliced
- 1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs
- 1/2 cup vegetable oil
Blueberry-ricotta tart Recipe courtesy of Whole Living magazine
By lisalang
1. In a food processor pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light ...
- 1 cup all-purpose flour
- 1/4 cup finely ground blanched almonds
- 2 tablespoons toasted wheat germ
- 2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 4 tablespoons cold, unsalted butter, cut into pieces
- 1/4 to 1/3 cup low-fat buttermilk
- 1 1/4 cups part-skim ricotta
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon plus 2 more tablespoons honey
- 2 cups blueberries
Chicken Scarpariello (Country Style)
By lisalang
In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they ...
- sliced hot cherry peppers from a jar
- 1/4 cup olive oil
- 1 red bell pepper, julienned
- 2 cloves garlic, crushed
- 2 1/2 lb chicken, cut in small serving pieces
- 1 lb Italian sausage links (sweet or hot or both), cut in 1-inch pieces
- 1 onion, sliced
- 1/4 teaspoon dried rosemary leaves, crushed
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 1- 2 teaspoons of fresh lemon juice
- 2 potatoes (small dice)
- 3/4 lb fresh mushrooms, sliced
Sausage and Potato Giambotta/ Jerry Jacob
By lisalang
Bake sausage in a pan at 500 degrees for 15 minutes
- 2 pounds Italian sausage -- cut in
- 2 In pieces
- 4 larges Potatoes -- sliced thick
- 4 larges Bell peppers -- cut in
- Wedges
- 5 mediums White onions -- cut in
- Wedges
- 1/2 ½ cup White wine
- 1/2 ½ cup Chicken stock
- Salt and pepper
- Italian seasoning
Thai Chicken Wrap with Spicy Peanut SauceRecipe courtesy Rachael Ray
By lisalang
Heat a grill pan over high heat
- Salad:
- 3 (6-ounce) chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon grill seasoning
- 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
- 2 cups fresh bean sprouts
- 1 cup shredded carrots, available in pouches in produce department
- 3 scallions, sliced on an angle
- 12 leaves basil, chopped or torn
- 3 tablespoons chopped mint leaves (4 sprigs)
- 1 tablespoon sesame seeds
- 2 teaspoons sugar
- 2 tablespoons rice wine vinegar or white vinegar
- Salt
- Spicy peanut sauce:
- 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar or white vinegar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 4 (12-inch) flour tortilla wraps
- Directions
Fried Rice with Vegetables (Today Show)
By lisalang
Put 1 tablespoon of the oil in a large skillet over high heat
- 3 tablespoons peanut or vegetable oil
- • 1 bunch scallions, cut into 1-inch pieces
- • 1 red bell pepper, cored, seeded, and roughly chopped
- • 1/2 pound green beans or asparagus, cut into 1-inch pieces
- • 1 cup fresh or thawed frozen peas (optional)
- • 1 cup soy or mung bean sprouts (optional)
- • 1 tablespoon minced garlic, or to taste
- • 1 tablespoon peeled and minced fresh ginger, or to taste
- • 3 to 4 cups cooked brown rice
- • 2 eggs, lightly beaten (optional)
- • 1/4 cup sherry, white wine, stock, or water
- • 2 tablespoons soy sauce
- • 1 tablespoon dark sesame oil
- • Salt and freshly ground black pepper to taste
- • 1/4 cup chopped fresh cilantro leaves for garnish (optional)
- Recipe continues below
Shrimp Quesadillas Weight Watchers
By lisalang
nstructions Spray a large nonstick skillet with nonstick spray and set over medium-high heat
- 3/4 pound(s) shrimp, peeled and deveined
- 1/2 tsp table salt
- 1 small onion(s), thinly sliced
- 1 medium garlic clove(s), minced
- 1 average jalapeno pepper(s), seeded and finely chopped (wear gloves to prevent irritation)
- 1/2 tsp ground cumin
- 1/2 pound(s) cremini mushrooms, fresh, sliced
- 1 Tbsp cilantro, fresh, chopped
- 4 medium tortilla, flour, fat-free, (8-inch)
- 4 oz shredded reduced-fat Monterey Jack cheese, or 1
Chocolate Souffle Martha Stewart
By lisalang
Preheat oven to 400 degrees
- Makes one 1-quart souffle
- Unsalted butter, room temperature, for dish
- 6 tablespoons superfine sugar, plus more for dish
- 5 ounces bittersweet chocolate
- 1 cup milk
- 3 large egg yolks
- 3 tablespoons all-purpose flour
- 5 large egg whites
- Pinch cream of tartar
- Confectioners' sugar, for dusting (optional)
Greek Salad with Oregano Marinated ChickenRecipe courtesy Dave Lieberman
By lisalang
To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and ...
- For the chicken:
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- A couple good pinches salt
- 10 grinds black pepper
- 4 (6 to 7-ounce) boneless skinless chicken breasts
- For the dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 2 cloves garlic, smashed with the side of your chef's knife
- 1 teaspoon dried oregano
- 3 pinches salt
- 10 to 15 grinds black pepper
- For the salad:
- 2 to 3 hearts romaine lettuce
- 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
- 3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
- 1/2 red onion, very thinly sliced
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/4 cup crumbled feta cheese