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Recipes
Apple-Bourbon Marinade
By CarolineNGa
Southern Living NOVEMBER 2006
- 2 cups apple juice
- 1/2 cup bourbon
- 1/4 cup firmly packed brown sugar
Scalloped Vegetable Casserole
By CarolineNGa
Preheat the oven to 400 degrees F
- 1 tablespoon olive oil
- 4 red bliss potatoes, sliced into coins, about 1/4-inch thick
- 2 carrots, sliced into 1/4-inch thick coins
- 1 large yellow onion, chopped
- 1/2 butternut squash, peeled and sliced into half-moons, about 1/4-inch thick
- 3 sprigs fresh thyme
- 5 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 cup shredded sharp white Cheddar cheese
- 1 1/2 cups panko breadcrumbs
Slow Cooked Pork with Orange Marmalade
By CarolineNGa
(originally from Better Homes and Gardens 5 Ingredient Meals)
- 2 1/2 –3 pounds boneless country-style pork ribs
- 1 jar (10 ounce) orange marmalade
- 1 jar (8 ounce) hoisin sauce
- 1 tablespoon bottled minced garlic
- 1 teaspoon toasted sesame oil
Beau Monde Tuna Salad
By CarolineNGa
Makes a tasty tuna salad or serve atop crisp salad greens and juicy fresh tomatoes
- 2 cans (5 ounce) tuna, drained
- 1 cup peeled, seeded and diced cucumber
- 1/2 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon Spice Islands Onion, Minced
- 1 teaspoon Spice Islands Parsley
- 1/2 teaspoon Spice Islands Beau Monde Seasoning
Lemon Butter Chicken Breasts
By CarolineNGa
1. Place each chicken breast half between two pieces of plastic wrap
- 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons lemon pepper seasoning
- 1/3 cup butter
- 2 tablespoons lemon juice
- Hot cooked rice or pilaf (optional)
Wally's Cucumber Salad
By CarolineNGa
Toss sliced cucumbers, red onion, tomato, and corn in a large salad bowl
- 2 cucumbers, thinly sliced
- 1/4 large red onion, thinly sliced and chopped
- 1 tomato, thinly sliced and chopped
- 1 ear corn, kernels cut from cob (optional)
- 1/4 cup low-fat mayonnaise
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- freshly ground black pepper to taste
Loaded Baked Potato Dip Recipe
By CarolineNGa
In a small bowl, mix the first five ingredients until blended; refrigerate until serving
- 2 cups (16 ounces) reduced-fat sour cream
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese
- 8 center-cut bacon or turkey bacon strips, chopped and cooked
- 1/3 cup minced fresh chives
- 2 teaspoons Louisiana-style hot sauce
- Hot cooked waffle-cut fries
Skinny Tex Mex Bean Quinoa Casserole
By CarolineNGa
1.Cook quinoa as per package instructions and undercook by 4 minutes
- 1 1/2 cup quinoa, dry
- 2 tbsp coconut oil
- 2 garlic cloves, crushed
- 12 oz can of corn, drained (fresh or frozen corn is fine)
- 3 any colour medium-large bell peppers, diced
- 1/2 medium jalapeño pepper, seeded and diced
- 1 tbsp cumin
- 15 oz can of black beans, rinsed and drained
- 3/4 cup plus 1/4 cup (for garnish) cilantro, chopped
- 1/4 cup plus 1/4 cup (for garnish) green onions, chopped
- 1.5 cup plus 0.5 cup Tex Mex cheese, shredded
- 3/4 cup coconut milk, light
- 1/4 tsp salt
Black Bean Avocado Salsa
By CarolineNGa
Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, ...
- 1 (15 ounce) can black beans (such as Bush's®), rinsed and drained
- 1 (11 ounce) can whole kernel sweet corn, drained
- 4 roma (plum) tomatoes, seeded and chopped
- 1 small red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/3 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 avocados, diced
Maple-Balsamic-Glazed Pork Medallions
By CarolineNGa
David Bonom, Cooking Light DECEMBER 2007
- 1/4 cup maple syrup
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 (1-pound) pork tenderloin, trimmed
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper