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Recipes
Buffalo Chicken Salad
By tonya370
In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder
- FOR THE CHICKEN
- 1 c. buffalo sauce
- 2 tbsp. honey
- Juice of 1 lime
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- Kosher salt
- Freshly ground black pepper
- 1 1/2 lb. boneless skinless chicken breasts (about 3 breasts)
- 1 tbsp. extra-virgin olive oil
- FOR THE DRESSING
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1/2 c. buttermilk
- 2 cloves garlic, minced
- 1/4 c. freshly chopped parsley
- 2 tbsp. freshly chopped dill
- 2 tbsp. freshly chopped chives
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. onion powder
- Pinch cayenne pepper
- FOR THE SALAD
- 4 c. chopped romaine
- 2 c. baby spinach
- 2 stalks celery, sliced
- 1 carrot, cut into matchsticks
- 1 Persian cucumber, cut into half moons
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1 c. halved cherry tomatoes
- 3/4 c. blue cheese crumbles
Shrimp And corn bisque
By tonya370
1. Heat the olive oil in a large pan
- 2 tbls. olive oil
- 1 onion, finely minced
- 4 Tbls. butter
- 2 Tbls. flour
- 3 cups fish stock
- 1 cup milk
- 1 cup shelled, deveined small shrimp, cooked
- 1 1/2 cups whole corn kernels
- 1/2 tsp chopped fresh dill or thyme
- hot-pepper sauce
- 1/2 cup light cream
- salt
- sprigs of dill, to garnish
SPLIT PEA SOUP
By tonya370
Bring chicken broth, water and split peas to a boil
- 5 cups Chicken broth
- 5 cups water
- 1 1/2 lb. split peas
- ham bone and/or chunks of ham
- several sprigs of thyme
- 2 tsp of tarragon, or more
- 2 bay leaves
- 1/4 cup italian parsley, chopped
- 4-5 small red potatoes, cut into 1/2 inch sized cubes
- 1 onion, chopped
- 2-3 carrots, diced into small pieces
- 2-3 celery stalks, sliced
- 1-2 leeks, thinly sliced
- salt and pepper to taste
- 2 Tbls. Sherry
Mediterranean Orzo Salad
By tonya370
Watch how to make this recipe
- 1/3 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 12 ounces orzo pasta
- One 15-ounce can chickpeas, drained.
- 1 1/2 cups red grape or cherry tomatoes
- 1 1/2 cups yellow grape or cherry tomatoes
- 1 1/2 cups kalamata olives, halved
- 1 1/2 cups crumbled feta cheese, plus more for topping
- 3 tablespoons minced fresh parsley, plus more for topping
- 1 red onion, diced
- Kosher salt and freshly ground black pepper
Tuna-cheese chowder
By tonya370
In 3 quart saucepan cook carrots and onion in butter till onion is tender, but not brown
- 2 medium carrrots, shredded
- 1 medium onion, chopped
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups milk
- 2 cups chicken broth
- 7-14 oz can tuna, drained and flaked
- 1/2 tsp celery seed
- 1/2 tsp worchestershire sauce, or more
- 1/4 tsp salt
- 1 cup shredded cheddar cheese or more
- snipped chives
Spinach and Quinoa Salad
By tonya370
Cook quinoa according to package directions
- 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
Balsamic-Glazed Salmon Fillets
By tonya370
Preheat oven to 400 degrees F (200 degrees C)
- 6 (5 ounce) salmon fillets
- 4 cloves garlic, minced
- 1 tablespoon white wine
- 1 tablespoon honey
- 1/3 cup balsamic vinegar
- 4 teaspoons Dijon mustard
- salt and pepper to taste
- 1 tablespoon chopped fresh oregano
Pork Gyros with Yogurt-Tomato Sauce
By tonya370
uicy pork replaces the traditional lamb in these sandwiches
- Pork
- 1/4 cup extra-virgin olive oil
- 1/4 cup dry red wine
- 3 garlic cloves, minced
- 1 small bay leaf, crumbled
- 1/2 tablespoon (packed) fresh oregano leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1-pound pork tenderloins
- Sauce
- 1 1/2 cups plain Greek yogurt or whole-milk yogurt
- 2 tablespoons chopped seeded tomato
- 2 tablespoons chopped fresh dill
- 2 tablespoons drained capers, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 6 7-inch-diameter pita breads
- 1 red onion, halved, thinly sliced
- 24 large arugula leaves
Roasted Beets and Kale Salad
By tonya370
This takes a little bit of time, but is soooo very delicious!
- 6-8 beets
- olive oil
- kosher salt
- 6-8 pieces of bacon
- 1-2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 apple, cut into strips (I prefer honey crisp)
- 3 bunches kale, multi colored. Center ribs removed and ripped into pieces.
- pecans or almonds, toasted
- 1 lemon, zested and juiced
- goat cheese
- olive oil
- balsamic vinegar
- finishing salt
Eggplant Marinara
By tonya370
Preheat oven to 350°F. Lightly oil baking sheet
- 8 1/2 -inch-thick center-cut eggplant rounds (from 2 small eggplants)
- All purpose flour
- 2 eggs, beaten to blend
- 1 1/2 cups fresh breadcrumbs made from crustless French bread
- 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
- 4 tablespoons olive oil
- 1 cup ricotta cheese
- 1 1/4 cups purchased marinara sauce
- 3/4 cup freshly grated mozzarella cheese (about 3 ounces)
- several basil leaves