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Recipes
Microwave White Chicken Chili
By Mague
1. Using (5-in.) Santoku Knife, slice about 1/4 in
- 3 whole heads garlic (about 48 cloves), unpeeled
- 3/4 tsp salt, divided
- 3 tbsp olive oil, divided
- 2 poblano peppers
- 1 medium onion
- 1 small lime
- 1 1/2 lb boneless, skinless chicken breasts
- 2 tbsp Pampered Chef Southwestern Seasoning Mix
- 2 cans (15.5 oz each) Navy beans, drained
- 1 jar (16 oz) salsa verde
Lasagna Soup
By Mague
1. Place ground beef in Deep Covered Baker
- 1 - 1 1/2 pounds lean ground beef
- 1 onion
- 2 garlic cloves
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes
- 3 cups chicken broth
- 2 bay leaves
- 1/2 box (8 ounce box) fusilli pasta or rotini (uncooked)
- dried basil
- 4 ounces ricotta
- 1/4 cup grated Parmesan
- 1/8 teaspoon salt
- Pinch of pepper
- 1 cup shredded mozzarella
Mai Tai Cocktails
By Mague
1. On Cutting Board, cut orange crosswise into four 1/4-inch-thick (6-mm) slices using Utility Knife
- 1 medium orange
- 5 cups (1.25 L) orange-pineapple juice
- 3 cups (750 mL) sweet & sour mix
- 2 tsp (10 mL) almond extract
- 1/2 cup (125 mL) grenadine
- 1 1/2 cups (375 mL) dark rum
- Maraschino cherries (optional)
White Wine California Citrus Sangria
By Mague
Directions In a large pitcher, combine the wine, brandy, and orange liqueur
- 3 bottles pinot grigio
- 1 1/2 cups brandy
- 3/4 cup orange liqueur
- 1/2 cup sugar
- 1 orange, thinly sliced
- 1 blood orange, thinly sliced
- 3 kumquats, sliced
- 1 lime, thinly sliced
PW Big Chocolate Birthday Cake
By Mague
Directions For the cake: Preheat the oven to 350 degrees F
- 4 sticks butter, plus more for greasing
- 8 heaping tablespoons cocoa, plus more for dusting
- 4 cups all-purpose flour
- 4 cups sugar
- 1/2 teaspoon salt
- 2 cups boiling water
- 1 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 4 whole eggs, beaten
- 3 cups heavy cream
- 24 ounces semisweet chocolate, broken into pieces
- 2 teaspoons vanilla extract
PW Chicken Parmigiana
By Mague
Directions Mix the flour and some salt and pepper together on a large plate
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- 8 boneless, skinless chicken breasts, trimmed and pounded flat
- 1 pound thin linguine
- 1/2 cup olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 whole medium onion, chopped
- 3/4 cups chicken stock
- Three 14.5-ounce cans crushed tomatoes
- 1 tablespoon sugar
- 1/4 cup chopped fresh parsley, plus more for serving
- 1 cup freshly grated Parmesan, plus more if needed
- Basil chiffonade, for serving
Grilled Lobster Tails with Lemon-Red Fresno Butter
By Mague
For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat
- 1 1/2 cups freshly squeezed lemon juice
- 1 teaspoon clover honey
- 2 sticks unsalted butter, softened
- 2 teaspoons finely grated lemon zest
- 3 red Fresno chiles, grilled, seeded and finely diced
- Kosher salt and freshly grounded black pepper
- Kosher salt
- 8 jumbo Maine lobster tails (8 to 10 ounces each)
- Canola oil, for brushing
- Freshly ground black pepper
- Fresh cilantro leaves, for garnish
- Lemon zest, for garnish
Red, White & Blueberry Trifle
By Mague
1. Cut cake into 1-in. (2
- 1 prepared angel food cake (13 ounces)
- 1 qt. fresh strawberries
- 3 cups (750 mL) fresh blueberries
- 1 container (16 ounces) frozen sliced strawberries in syrup, thawed
- 4 containers (6 oz/175 g each) blended strawberry yogurt
- 1 pkg (3.3 oz) white chocolate instant pudding and pie filling
- 2 tbsp (30 mL) fresh lemon juice
- 2 cups (500 mL) thawed frozen whipped topping, divided
Old-Fashioned Macaroni Salad
By Mague
To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan
- 4 eggs
- 1 pound large elbow macaroni
- 4 ounces ham steak, finely chopped
- 2 stalks chopped celery, including leaves
- 1 large shallot, chopped
- 2 tablespoons fresh lemon juice
- 2/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 (4-ounce) jar chopped pimentos, drained
- 3 tablespoons sweet pickled relish
- Kosher salt and pepper
Mesa Grill's Southwestern Potato Salad
By Mague
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste
- 1 1/2 cups prepared mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons fresh lime juice
- 2 tablespoons chipotle pepper puree
- 1 large ripe tomato, seeded and diced
- 1/4 cup chopped cilantro leaves
- 3 scallions, chopped, white and green parts
- 1 medium red onion, thinly sliced
- 1/2 teaspoon cayenne
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick