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Recipes
Chicken and Mushroom Chimichangas
By Rhonda7447
Preheat oven to 400 degrees
- 6 6 1 2 1/4 (vegetable tortillas are great), 1 egg white beaten, 2 T olive oil, *1/4 cup guacamole, *1/4 cup sour cream, *1/4 cup salsa, * 1/4 cup chopped cilantro
Wild Rice and Salmon Soup
By Rhonda7447
Cook bacon in 3 quart saucepan until crisp
- 3 slices bacon, cut into 1/2 inch pieces
- 1 med onion, sliced
- 1 med stalk celery, thinly sliced
- 4 oz mushrooms, sliced
- 2 T all-purpose-flour
- 1/2 tsp dry mustard
- 1/4 tsp rosemary leaves
- 1 cup cooked wild rice
- 10 3/4 oz condensed chicken broth (may need more)
- 1 cup half-n-half
- 1 can (15 1/2 oz) salmon, drained and flaked or use fresh salmon
Chicken Fricassee
By Rhonda7447
From Martha Stewart
- 1 Whole Chicken (3-4lbs) cut into 11 pieces
- Coarse salt and freshly ground pepper
- 1 T extra-olive oil
- 1 small yellow onion, cut into 1/4-inch dice
- 2 carrots, cut into 1/4-inch dice
- 2 celery stalks, cut into 1/4 inch dice (1/3 cup)
- 8 oz cremini mushrooms, trimmed and quartered (can substitute oyster or any other mushrooms if desired)
- 2 T all-purpose-flour
- 2/3 cups dry white wine
- 4 cups chicken broth
- 2 sprigs flat leaf parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2-3 tarrogon leaves
- 2 T fresh lemon juice
- 2 large egg yolks, room temperature
- 1/4 cup heavy cream
Chicken Portuguese
By Rhonda7447
Put 1/8 cup olive oil in stew pot
- 4-5 pieces of chicken
- 1 medium onion
- 1 1/2 cup mushrooms
- minced garlic (use a lot)
- 1 cup frozen corn - put in a blender to puree
- 1 can chicken broth,
- 1 cup white wine
- 1 loaf peasant bread or 4 small ones
- Herbs: parsley, marjoram, salt, pepper, basil
- 1 large tomato - chopped in pieces
Pumpkin-Sage Baked Ziti
By Rhonda7447
Preheat oven to 350 degrees and spray a casserole dish with an oil mister or cooking spray
- 3 T + 2 tsp olive oil, divided
- 2 large shallots, diced
- 1/4 cup all-purpose-flour
- 2 1/2 cups nonfat or reduced fat milk
- 1 cup pumpkin puree
- 1/4 cup parmesan cheese
- 1/2 cup sage, thinly sliced
- pinch of nutmeg
- salt and pepper to taste
- 8 ounces whole wheat penne, cooked al dente
- 3/4 cup shredded sharp white cheddar cheese
Chicken Chardonnay
By Rhonda7447
Place tenderloins in a medium skillet with 1 T oil, cook 1 1/2 - 2 minutes on each side until lightly brown
- 14-16 chicken tenderloins (3 breasts cut-up)
- mushrooms (optional)
- 1 can Cream of Celery soup
- 1/2 cup Chardonnay
- 1 cup sour cream
- 1/4 tsp ground pepper
- 1/4 tsp parsley
Spicy Sausage Soup with Tortillini
By Rhonda7447
In a 6-qt stockpot, bring broth to a boil
- 2 cartons (32 oz each) chicken broth
- 1 lb bulk Smoked Andouille Chicken Sausage links
- 1 pckg (9oz) refrigerated cheese tortillini
- 1 can (14 1/2 oz) fire roasted or Italian diced tomatoes
- 1 tsp Italian seasoning
- 3 cups fresh spinach
Grilled Apricots & Pork Tenderloin with Honey Glaze
By Rhonda7447
1. Coarsely crush coriander seeds and peppercorns
- 1 tsp coriander seed
- 1/2 tsp black peppercorns, plus freshly ground pepper for pork
- 1 two-inch ginger, thinly sliced
- 3/4 cup honey
- 2 T cider vinegar
- 1/4 tsp sea salt, plus more for pork
- 1 pork tenderloin (1 1/4 lbs)
- 3 T olive oil
- 8 scallions
- 6 med-ripe apricots (about a lb), halved and pitted
Beer Boiled Shrimp
By Rhonda7447
Put all ingredients except the shrimp in a large pan and bring to a bowl
- 1 1/2 lb of raw shrimp, shells removed and deveined
- 2-3 cans/bottles of beer
- 2 bay leaf
- 16 peppercorns
- Dipping sauce consists of minced garlic in melted butter in small dipping bowls. Tobasco sauce is great for those who like a little spice.
Chicken In Mustard Sauce (Jacques Pepin)
By Rhonda7447
Sprinkle meat with salt and pepper, flatten with mallet with parchment paper
- 8 5oz chicken breasts, skinless and boneless
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- vegetable oil
- 1 cup onion, finely chopped
- 2 T flour
- 2 cups chicken broth
- 1 1/2 tsp dry mustard
- 1 T Dijon mustard