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Recipes
Baked Beans
By tonya370
fry bacon, reserve grease saute onions in grease combine all ingredients bake at 350 degrees until bubbly
- 6 strips pepper bacon
- lg can pork and beans
- 1/3 cup brown sugar
- 1 TBLS yellow mustard
- several shakes worchester sauce
- 1/2 cup minced onions
- 1/2 tsp liquid smoke
Texas Cavier
By tonya370
Add all ingredients. Make sure avocado is covered in lime juice
- 2- 15.8 oz can blackeyed peas
- 2-15 oz can black beans
- 1-11oz can of corn
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 2 jalapeño, chopped
- 1 pint cherry tomatoes, halved
- 1/2 cup chopped fresh cilantro
- 2 minced garlic cloves
- 1 bunch green onions, chopped
- 2 Tbls. fresh lime juice
- 1 avocado
- 1/2 jicama, chopped
- i bunch cilantro
- 1 tsp coriander
- 1-8 oz Zesty Italian dressing
Garlic Rubbed Roasted Cabbage Steaks
By tonya370
Directions 1 Preheat oven to 400F and spray a baking sheet with non-stick cooking spray
- Ingredients
- 1 (approx 2lb) head of organic green cabbage, cut into 1? thick slices
- 1.5 tablespoons olive oil
- 2 to 3 large garlic cloves, smashed
- kosher salt
- freshly ground black pepper
- spray olive oil or non-stick cooking spray
Creamy White Chicken Chili
By tonya370
IN large saucepan, saute chicken, onion and garlic in oil untiul chicken is no longer pink and onions are soft
- 1 lb. bonelss skinless chicken breasts cut into 1/2 in cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Tbls vegetable oil
- 1 tsp ground cumin
- 1 tsp oregano
- 2 cans northern beans, rinsed and drained
- 1 can chicken broth
- 1 can chopped green chiles
- 1 tsp salt
- 1 tsp pepper
- 1/8 tsp cayenne
- 1 cup sour cream
- 1/2 cup whipping cream
Easy Vegan Fried Rice
By tonya370
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper 2
- 8 ounces extra-firm tofu
- 1 cup brown rice, rinsed thoroughly
- 4 cloves garlic, minced
- 1 cup chopped green onion
- 1/2 cup peas
- 1/2 cup carrots, finely diced
- SAUCE
- 3 TBLS tamarind
- 1 TBLS peanut butter
- 2 Tbsp brown sugar
- 1 clove garlic, minced
- 1-2 tsp chili garlic sauce
- 1 tsp sesame oil
Paula Dean's Chicken bake
By tonya370
grease 9x13 pan. place chicken breasts in pan
- 4 chicken breasts
- can cream of chicken soup
- salt
- pepper
- 8 slices swiss cheese
- 1/4 cup white wine
- 1/2 cup melted butter
- bread crumbs
Citrus, Quinoa, and Spinach Salad
By tonya370
Cook quinoa according to package directions
- Ingredients
- 1/2 cup quinoa
- Zest and juice of 1/2 lemon
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon red chile flakes
- 1/4 teaspoon kosher salt
- Pinch of pepper
- 6 ounces baby spinach
- 1/4 cup sliced green onions
- 1/4 cup crumbled feta cheese
- 3 Tbls. craisins
- 1/2 sweet peppers
Chicken and Fennel Salad Sandwiches
By tonya370
Roast chickens: Put oven rack in middle position and preheat oven to 425°F
- For chickens
- 3 whole chickens
- 4 teaspoons salt
- 3/4 teaspoon black pepper
- 1/2 stick (1/4 cup) unsalted butter, softened
- For dressing and sandwiches
- 1 1/4 cups mayonnaise
- 1/2 cup plain yogurt
- 1 teaspoon finely grated fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chopped fresh basil
- 3 cups chopped fennel bulb (sometimes called anise; from 2 to 3 medium bulbs, stalks discarded)
- 12 rolls or buns
Braised Lamb Shanks with Coriander, Fennel, and Star Anise
By tonya370
Mix coriander, fennel, and peppercorns in heavy small skillet
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 1 tablespoon black peppercorns
- 4 large lamb shanks (about 5 pounds)
- 4 tablespoons olive oil, divided
- 1 large white onion, cut into 1 1/2-inch pieces
- 10 garlic cloves, peeled
- 3 celery stalks, cut crosswise into 1 1/2-inch pieces
- 2 carrots, peeled, cut crosswise into 1 1/2-inch pieces
- 1 small leek
- 3 cups ruby Port
- 4 cups low-salt chicken broth
- 4 cups beef broth
- 6 whole cloves
- 2 whole star anise*
- 2 bay leaves
- 1/2 teaspoon dried crushed red pepper
Watermelon, Prosciutto & Burrata Salad
By tonya370
This is adapted from a David Burke recipe in People Magazine
- 2 cups fresh basil leaves, loosely packed, plus more for garnish
- 1 garlic clove, roasted or boiled
- 1 1/2 cups olive oil, plus additional 1 tablespoon
- 6 cups cubed watermelon, chilled
- 1 pint cherry tomatoes, halved
- Juice of 1 lemon
- Salt and pepper, to taste
- 1 package burrata or fresh mozzarella cheese, sliced
- 8 thin prosciutto slices
- 1 cup arugula
- 1 teaspoon crushed red pepper
- 8 to 10 mint leaves, slivered