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Recipes
Easy Green Chile Enchiladas
By CarolineNGa
In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brow...
- 1/2 onion, diced
- 1 tablespoon butter
- One 15-ounce can green enchilada sauce
- Two 4-ounce cans chopped green chilies
- 2 cups freshly grated Cheddar-Jack cheese
- 12 yellow corn tortillas
- Store-bought salsa, for serving
- Sour cream, for serving
- Fresh cilantro leaves, for serving
Crunchy Cranberry Waldorf Salad
By CarolineNGa
1.Whisk together in salad bowl, yogurt, honey, and pepper
- 3/4 cup Greek yogurt
- 1 tablespoon honey
- 1/8 teaspoon pepper
- 2 medium golden apples
- 2 medium red apples
- juice of 1/2 lemon
- 6 oz pre-diced celery (1 3/4 cups)
- 1 (5-oz) package dried sweetened cranberries
Apricot Turkey Sandwiches Recipe
By CarolineNGa
Apricot jam and Dijon mustard come together for a wonderful spread on this sandwich with Swiss cheese, turkey bacon...
- 2 turkey bacon strips
- 4 pieces multigrain bread, toasted
- 2 tablespoons apricot jam
- 3 ounces thinly sliced deli peppered turkey
- 2 slices tomato
- 2 slices red onion
- 2 pieces leaf lettuce
- 2 slices reduced-fat Swiss cheese
- 4 teaspoons Dijon mustard
Stuffing-Stuffed Onions
By CarolineNGa
Tasia Malakasis, Southern Living NOVEMBER 2013
- 8 small yellow onions (about 2 1/4 lb.)
- 1 1/2 cups organic chicken broth, divided
- 1/2 cup butter, divided
- 2 celery ribs, thinly sliced
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh sage
- 2 1/2 cups fresh French-bread breadcrumbs, toasted
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Paula Deen's House Seasoning
By CarolineNGa
Mix ingredients together and store in an airtight container for up to 6 months
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mediterranean Quinoa Salad
By CarolineNGa
1.Cook quinoa al dente. I like firm quinoa for salads, so I undercook it by 3 minutes and use ratio of 1 cup quinoa...
- 1 cup quinoa, uncooked
- 1 medium tomato, finely chopped
- 2 Persian cucumbers, finely chopped
- 1 medium red bell pepper, seeded & finely chopped
- 1 medium avocado, peel & core removed, chopped
- 2 tbsp red onion, finely chopped
- 1/2 cup parsley or cilantro, finely chopped
- 1/4 cup feta cheese, crumbled
- 10 Kalamata olives, pitted & cut in halves
- 1 lemon or lime, juice of
- 2 tsp cumin
- 1 tsp black pepper
- 1 tbsp garlic powder
Garlic and Citrus Chicken
By CarolineNGa
Position the rack in the center of the oven and preheat to 400 degrees F
- 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
- Salt and freshly ground black pepper
- 1 orange, quartered
- 1 lemon, quartered
- 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
- 2 (14-ounce) cans reduced-sodium chicken broth
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano leaves
- Kitchen string or butcher twine
Smokey Chicken Marinade
By CarolineNGa
Assembly Directions: Combine all marinade ingredients in a mixing bowl
- 1/4 cup Lime Juice
- 1/3 cup Water
- 2 tbsp. Canola oil
- 1 tsp. Minced garlic
- 1 tbsp. Reduced sodium soy sauce
- 1/2 tsp. Liquid smoke
- 1 tsp. Salt
- 1/2 tsp. Chili powder
- 1/4 tsp. Cayenne pepper
- 1/4 tsp. Black pepper
- 1/8 tsp. Onion powder
- 1-1/2 lbs. Boneless skinless chicken breasts
Bourbon and Molasses-Glazed Turkey Breast
By CarolineNGa
Stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved
- 1 cup bourbon whiskey (such as Maker's Mark®)
- 1/2 cup blackstrap molasses
- 1/4 cup brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 1 (2 pound) bone-in turkey breast
Balsamic Roasted Pork with Berry Salad
By CarolineNGa
Satisfying and slimming, this slow-the-clock salad pairs roasted pork tenderloin with potassium-rich produce - incl...
- 4 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons Dijon mustard
- 2 teaspoons packed fresh oregano leaves, finely chopped
- 2 medium bulbs fennel, cut into 1/4-inch-thick slices
- 1 small 4- to 6-ounce red onion, thinly sliced
- One 1-pound pork tenderloin
- Salt and freshly ground pepper
- 1/4 cup packed fresh basil leaves, finely chopped
- 1 pound strawberries, hulled and sliced
- 5 ounces baby spinach
- 1/2 pint blackberries