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Recipes
Cobb Salad with Honey Lime Dressing
By CarolineNGa
The dressing included with this salad is really tasty and good on other salads too
- 10 –12 oz smoked turkey (or chicken), cut into bite-size pieces
- 2 hard-boiled eggs, coarsely chopped
- 4 oz crumbled blue cheese
- 1 bag baby salad greens (5–7 oz)
- 8 oz pre-diced tomatoes
- 1 avocado, cut into bite-size pieces
- 2 1/2 tablespoons fresh lime juice
- 1 (11-oz) can whole kernel corn (drained)
- 1/2 cup light mayonnaise
- 1/3 cup honey
- 1/2 cup cooked bacon pieces
Beer Brined Pork Chops with Roasted Apples
By CarolineNGa
1. Place pork chops in 1-gallon resealable freezer plastic bag
- 8 boneless center-cut pork chops (1/2 inch thick)
- 3 cups water
- 1 bottle or can (12 oz) beer
- 1/4 cup packed brown sugar
- 1/4 cup kosher (coarse) salt
- 6 black peppercorns
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 tablespoon olive oil
- 8 Golden Delicious apples, peeled, cut into 1/2-inch cubes
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary leaves
- 3/4 teaspoon table salt
- 1/4 teaspoon pepper
- 1/3 cup Gold Medal® all-purpose flour
- 1/4 cup olive oil
Slow Cooker Apple Cranberry Sauce
By CarolineNGa
Add more sugar if the sauce is too tart for your taste
- 4 medium apples, peeled, chopped
- 1 bag (12 oz) fresh cranberries (3 cups)
- 1/2 cup packed brown sugar
- 1 teaspoon grated orange peel
- 1/4 cup orange juice
Cajun Spice Mix
By CarolineNGa
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pep...
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 1/2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 1/4 teaspoons dried oregano
- 1 1/4 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes (optional)
Cheddar Corn Casserole
By CarolineNGa
Creamy and savory-sweet, this casserole pairs with turkey and ham alike
- 3 cups shredded Cheddar cheese, about 12 oz.
- 2 Tbsps. all-purpose flour
- 1/2 tsp. black pepper
- 3/4 cup milk
- 4 oz. cream cheese, softened
- 2/3 cup sliced green onions, divided
- 1 tsp. hot sauce
- 4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained
- 1 1/2 cups croutons [or crackers], finely crushed (about 3/4 cup), optional topping
- 4 slices bacon, cooked and crumbled, optional topping
- 1/2 cup diced red bell pepper, optional topping
Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
By CarolineNGa
Pounding chicken breast halves ensures they'll cook quickly and evenly
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 tablespoons chopped red onion
- 6 tablespoons maple syrup
- 1/4 cup Dijon mustard
- 1 tablespoon water
- 1 teaspoon chopped fresh dill
- 1 teaspoon grated orange rind
Chicken Tartar Burger
By CarolineNGa
Prepare tartar sauce by stirring together mayonnaise, relish, hot sauce, garlic, and lime juice in a small bowl
- Tartar Sauce:
- 3 tablespoons mayonnaise
- 1 tablespoon dill pickle relish
- 1 tablespoon hot sauce
- 1 clove garlic, minced
- 1 tablespoon lime juice
- Chicken Burgers:
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon hot sauce
- salt and pepper to taste
- 2 pounds ground chicken
- 1 cup dry bread crumbs
- 8 hamburger buns, split and toasted
- 8 iceberg lettuce leaves
Avocado Stuffed with Chicken Salad
By CarolineNGa
In a bowl combine; chicken, mayonnaise, orange zest, shallots, red pepper, and chives
- 1 cup diced cooked chicken breast
- 2 tablespoon mayonnaise
- 1 teaspoon chopped orange zest
- 1 tablespoon chopped shallots
- 1 tablespoon chopped fresh red pepper
- 1 teaspoon chopped fresh chives
- Salt and pepper
- 1 ripe avocado, halved, pit removed, and peeled
- 4 leaves radicchio
Cornish Hens Stuffed with Rice Recipe
By CarolineNGa
In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1/2 cup butter, softened, divided
- 3 cups cooked rice
- 3/4 cup raisins
- 1/3 cup chopped walnuts
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 6 Cornish game hens (20 to 24 ounces each)
Pan-Seared Chicken with Tomato-Olive Relish
By CarolineNGa
Maureen Callahan, Cooking Light NOVEMBER 2011
- 2 teaspoons extra-virgin olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped basil
- 1 tablespoon sherry vinegar or balsamic vinegar
- 1 cup cherry tomatoes, quartered
- 1/3 cup chopped pitted olives