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Recipes
Smoked Salmon Quesadillas with Avocado Salsa
By lbgtdep
Makes: 6 servings Serving Size: 4 quesadilla wedges and 1/4 cup salsa Prep: 30 mins Cook: 15 mins 300°F
- 1 tablespoon canola oil
- 1 cup coarsely chopped sweet onion, such as Vidalia or Maui
- 1 1/2 cups chopped red sweet peppers (2 medium)
- 1/2 cup light cream cheese spread, softened
- 6 8-inch whole grain tortillas
- 2 cups lightly packed fresh spinach leaves
- 2 4 ounce pieces smoked salmon, flaked, with skin and bones removed
- Nonstick cooking spray
- 1 recipe Avocado Salsa
Dark Chocolate Mousse
By lbgtdep
Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirr...
- 4 1/2 ounces bittersweet chocolate, finely chopped
- 2 tablespoons (1 ounce) unsalted butter, diced
- 2 tablespoons espresso or hot water
- 1 cup cold heavy cream
- 3 large eggs, separated
- 1 tablespoon sugar
Outback Steakhouse Alice Springs Chicken
By lbgtdep
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- Lowry's Seasoning Salt
- 6 bacon slices
- 1/4 cup regular mustard
- 1/3 cup honey
- 2 Tbsp. Mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
- 2 cup shredded Colby/Jack cheese
- First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
Chicken Caesar Pasta Salad
By lbgtdep
Active Time: 30 Minutes Total Time: 50 Minutes Yield: Makes 8 servings All the vibrant flavors of a Caesar dress...
- For the Chicken:
- 3 tablespoons fresh lemon juice
- 2 tablespoons plus 1/2 cup extra-virgin olive oil
- 3/4 pound boneless skinless chicken breasts or lean, well-trimmed steak
- For the Pasta:
- 1/2 pound dried bowtie pasta (farfalle)
- For the Dressing:
- 3 canned anchovy fillets
- 3 garlic cloves, peeled, crushed
- 1 tablespoon worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup plain low-fat yogurt
- 6 ounces small cherry tomatoes or grape tomatoes
- 1 scallion, thinly sliced crosswise
- 1/4 cup coarsely chopped italian parsley
- 6 tablespoons freshly grated parmesan cheese
- 2 cups packaged Caesar-style croutons
- romaine lettuce leaves
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/chicken-caesar-pasta-salad-recipe-4716.aspx#ixzz2UwFrmDLV
Flour Tortillas
By lbgtdep
Servings: 12tortillas
- 3/4 pound ( 2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
- 5 tablespoonslard or vegetable shortening, or a mixture of the two
- 3/4 teaspoon salt
- 3/4 About 3/4cup very warm tap water
Southern Pasta Salad with Black-Eyed Peas
By lbgtdep
Active Time: 20 Minutes Total Time: 30 Minutes Yield: 6 servings, 1 1/3 cup each Get Cooking: http://www
- 1 cup sun-dried tomatoes (not packed in oil)
- 8 ounces small elbows or other small pasta shape
- 8 ounces swiss chard (not the red variety), washed and cut crosswise into thin strips
- 8 ounces smoked turkey, chopped
- 2 14-ounce cans black-eyed peas, drained and rinsed
- 1/2 cup chopped sweet onions, such as Vidalia
- 1/4 cup brewed coffee or tea, such as Lapsang-Souchong
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons molasses
- 1 teaspoon worcestershire sauce
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- salt & freshly ground pepper to taste
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Southern-Pasta-Salad-with-Black-Eyed-Peas-recipe-10399.aspx#ixzz2VTCMA01P
Mexican Mac and Cheese
By lbgtdep
MAKES: 12 SERVINGS PREP: 20 MINS BAKE: 35 MINS 350°F STAND: 10 MINS
- 12 12 12 ounces dried mostaccioli or rigatoni pasta (3 cups)
- 1 1 1 pound bulk pork sausage
- 1 1 1 cup chopped onion
- 1 16 1 16 1 16 ounce jar green medium-hot salsa
- 2 8 2 8 2 8 ounce package shredded Monterey Jack cheese (4 cups)
- Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
- Salsa (optional)
Chicken Dijonnaise
By lbgtdep
Directions Place each chicken breast half between two pieces of plastic wrap
- 4 skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of ground black pepper
- 2 tablespoons of butter
- 2 tablespoons of chopped green onion (1)
- 1/3 cup of whipping cream
- 3 tablespoons of dry white wine or chicken broth
- 3 tablespoons of Dijon-style mustard
- Fresh thyme (optional)
Two-Tomato Stew Chili
By lbgtdep
Makes: 8 to 10 servings Prep 30 mins Cook 1 hr
- 1 8 - 8 1/2ounce jaroil-packed dried tomatoes
- 2 pounds beef chuck, cut in 1-inch cubes
- 3 cups chopped onions
- 6 cloves garlic, minced
- 2 red sweet peppers, chopped
- 2 green sweet peppers, chopped
- 2 medium carrots, coarsely chopped
- 1/2 cup golden raisins
- 4 teaspoons ground cumin
- 1/2 - 1 teaspoon crushed red pepper
- 1 4 1/2ounce candiced green chiles
- 1 28 ounce cancrushed tomatoes
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces smoked mozzarella, shredded
- Sliced dried tomatoes (optional)
- Toasted baguette slices (optional)
Beef and Barley Stew with Roasted Winter Vegetables
By lbgtdep
Makes: 6 servings Serving Size: 1 1/3 cup Prep: 45 mins Cook: 1 hr 35 mins Roast: 35 mins 375°F
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
- 1/4 cup olive oil
- 1/2 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme, crushed
- 1 14 1/2 ounce can beef broth
- 2 cups water
- 1 cup dry red wine
- 4 medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks
- 4 medium carrots and/or parsnips, peeled and cut into 1-inch chunks
- 1/2 cup regular barley
- Beef broth (optional)
- 2 tablespoons snipped fresh parsley (optional)