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Recipes
Cajun Chicken Alfredo
By msweeney
Directions Preheat the oven to 350 degrees F
- 4 (5-ounce) boneless, skinless chicken breasts
- 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 1 cup roughly chopped marinated sun-dried tomatoes
- 1/4 cup white wine
- 3 cups heavy cream
- 3/4 cup grated Parmesan
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine
- 1/2 cup sliced scallions
Creamed Spinach
By msweeney
Directions Coat a large, straight-sided saute pan with olive oil and heat over medium heat
- Extra-virgin olive oil
- 2 1/2 pounds washed baby spinach
- 1/2 small onion, finely diced
- Kosher salt
- 2 cloves garlic, smashed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Pinch cayenne pepper
- 1/4 cup grated Parmigiano
Southwestern chopped chicken salad
By msweeney
Directions In a large bowl, combine all salad ingredients together, excluding the tortilla chips
- for the dressing:
- 2 cups shredded chicken
- 1 green bell pepper, diced
- 1 can black beans, rinsed
- 1 can sweet yellow corn (or 1 cup frozen corn, thawed)
- 2 roma tomatoes, diced
- 4 green onions, sliced
- 1 head ice berg lettuce, washed and chopped
- 1/4 cup cilantro, chopped
- 2 ripe avocados, diced
- 1 cup crushed tortilla chips
- 1/2 cup mayonnaise
- 2/3 cup Greek yogurt
- 1 tbsp ranch seasoning
- 1 tbsp taco seasoning
Gluten Free Red Velvet Cake
By msweeney
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker® Gluten Free devil's food cake mix
- 1 cup buttermilk
- 1 tablespoon gluten-free red food color
- 1/4 teaspoon baking soda
- 1/2 cup butter, softened
- 3 eggs
- 1 1/4 cups Betty Crocker® Whipped cream cheese frosting (from 12-oz container)
- Unsweetened baking cocoa, if desired
Pork Tenderloin with Plum Barbecue Sauce
By msweeney
Directions Heat a grill pan, broiler or grill to high heat
- 1/2 cup sugar
- 1 cup water
- 1 (1-inch) piece peeled ginger, grated
- 4 plums, sliced
- 1 teaspoon five-spice powder
- 1/2 lemon, juiced
- 1/3 cup hoisin sauce
- 2 pork tenderloins, silver skin removed
- Vegetable oil
- 2 tablespoons grill seasoning
- 1 tablespoon ground coriander
Gluten Free Cream Cheese Pumpkin Pie
By msweeney
1 Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray
- 1 cup Bisquick® Gluten Free mix
- 5 tablespoons cold butter
- 3 tablespoons water
- 4 oz cream cheese, softened
- 2 tablespoons sugar
- 1/4 teaspoon vanilla
- 1 egg yolk
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Dash salt
- 1 cup canned (from 15-oz can) or smoothly mashed cooked pumpkin
- 1/2 cup evaporated milk
- 1 egg, slightly beaten
- Whipped cream, if desired
Stove Top Stuffing - Gluten Free
By msweeney
Preheat oven to 300 degrees
- 1 1/2 teaspoons Parsley
- 1 Chicken Flavored Bouillon powder (or Cube that has been fully crushed)
- 2 Tablespoons Onion Flakes
- 1 Tablespoon Celery Flakes
- 1/2 teaspoon Pepper
- 1/4 teaspoon Sage
- 1/4 teaspoon Poultry Seasoning
- 6 Slices of Udi's Bread of my Udi's Copycat Bread (diced small)
- 1/2 cup Water
- 2 Tablespoons Butter
Chicken Tikka Masala
By msweeney
This recipe appeared in the Chicago Tribune today (4/17/02)
- 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground red pepper
- 2 teaspoons black pepper
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 piece minced ginger (1-inchinch" long)
- 6 bamboo skewers (6-inchinch")
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 jalapeno, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala (buy in Indian market)
- 1/2 teaspoon salt
- 1 (8 ounce) can tomato sauce
- 1 cup whipping cream
- 1/4 cup chopped fresh cilantro
Mama Neely's Baked Beans
By msweeney
Preheat the oven to 350 degrees F
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 pound smoked sausage, sliced
- Three 16-ounce cans pork and beans
- 1/2 cup ketchup
- 1/2 cup light molasses
- 1/4 cup light-brown sugar
- 2 tablespoons apple-cider vinegar
- 2 tablespoons prepared mustard
- Dash of hot sauce, preferably Tabasco
Mexican Cornbread
By msweeney
I took the best parts of a few different cornbread recipes, and this is the result
- 1 cup melted butter
- 1 cup sugar
- 4 eggs
- 1 (15 ounce) can cream-style corn
- 1 (4 ounce) can diced green chilies
- 1 cup shredded Mexican blend cheese (may use Monterey Jack or sharp cheddar instead)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1/4 teaspoon salt