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Recipes
Layered Chicken Three-Cheese Enchilada
By karen1
Preheat an oven to 350°F
- 1 Tbs. olive oil
- 1 yellow onion, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 3/4 cups red enchilada sauce
- 9 corn tortillas, each about 6 inches in diameter
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded white cheddar cheese
- 3/4 cup shredded yellow cheddar cheese
- Sliced green onion tops for garnish
- Chopped fresh cilantro for garnish
Pacific Rim Honey Barbecued Fish
By karen1
Posting this for ZWT 2006 (Asian region) I can't wait to try this one
- 1/4 cup honey
- 1/4 cup chopped onion
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 4 swordfish steaks (can use any firm whitefish)
Olive and Sun-Dried Tomato Vegetables
By karen1
Recipe courtesy Giada De Laurentiis, 2008
- 1/3 cup olive oil, plus 3 tablespoons
- 5 oil-packed sun-dried tomatoes, drained and finely chopped
- 2 tablespoons pitted small black olives, such as kalamata, halved
- 2 tablespoons halved pitted green olives
- 1/4 teaspoon dried thyme
- Kosher salt for seasoning, plus 1/2 teaspoon
- Freshly ground black pepper
- 3 shallots, thinly sliced
- 1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
- 1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
- 1 small red bell pepper, cored, seeded and cut into 1/4-inch strips
Creole Oyster & Jalapeño Dressing from Brennan’s of Houston
By karen1
Preheat oven to 325 degrees
- 4 tablespoons butter
- 2 cups onion, small dice
- 1 cup celery, small dice
- 1 cup green bell peppers, small dice
- 1 teaspoon garlic, minced
- 2 cups oysters (1 cup rough chopped and 1 cup whole)
- 4 jalapeños (roasted, seeded and peeled)
- 2 tablespoons Louisiana Hot Sauce
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- ½ teaspoon salt
- 1½ tablespoons Creole seafood seasoning
- 2 cups bread crumbs, plain
- 1 cup oyster liquor (or bottled clam juice or seafood broth)
Chicken Taco Salad
By karen1
For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning
- 2 boneless, skinless chicken breasts
- 2 tablespoons taco seasoning (store-bought or your own mix)
- 1/4 cup vegetable oil
- 2 tablespoons butter
- 3/4 cup ranch dressing (bottled is fine)
- 1/4 cup salsa (as spicy as you'd like)
- 3 tablespoons finely minced fresh cilantro
- 2 ears corn, shucked(frozen corn substitute)
- 1 large head or 2 regular heads green leaf lettuce, shredded thin
- 3 Roma tomatoes, diced
- 1/2 cup grated pepper-jack cheese
- 2 avocados, diced
- 3 green onions, sliced
- 1/2 cup fresh cilantro leaves
- Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad
Lemon Fusilli with Arugula
By karen1
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds
- 1 tablespoon good olive oil
- 1 tablespoon minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli
- 1 pound dried fusilli pasta
- 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes, halved
E.A.T. Tomato Salad
By karen1
Cut the tomatoes into wedges
- 4 tomatoes
- 3/4 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1 1/2 tablespoons Dijon mustard
- Handful chopped parsley
- Generous handful cubed, pan-fried pancetta
Slut's Spaghetti
By karen1
From Nigella Kitchen by Nigella Lawson
- 3 tablespoons olive oil
- 8 anchovy fillets, drained and finely chopped
- 2 garlic cloves, peeled and thinly sliced, crushed or grated
- 1/2 teaspoon crushed red pepper flakes, or 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste
- Salt
- 1 pound spaghetti
- 1 (14-ounce) can diced tomatoes
- 1 1/4 cups chopped drained pitted black olives
- 2 tablespoons small capers, well rinsed and drained
- 2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional
- Freshly ground black pepper
Crawfish Corn Bread Dressing from chef Drake Leonards, Eunice restaurant
By karen1
Combine the bacon fat, andouille and pork sausage into a large skillet and cook over medium-high heat, breaking ...
- 4 tablespoons rendered bacon fat or olive oil
- ¼ pound andouille sausage, diced
- ¼ pound ground fresh hot pork sausage (preferably Johnsonville, Jimmy Dean or Central Market brand)
- 1 medium onion, chopped
- 1 bunch green onions, sliced
- 1 stalk celery, diced
- ½ poblano pepper, diced
- 1 small jalapeño pepper, chopped
- 3 cloves garlic, minced
- 1 pound peeled Lousiana crawfish tails (frozen is fine), chopped
- 1 tablespoon fresh parsley, chopped
- Fresh thyme (leaves from 4 sprigs)
- 2 tablespoons Creole seasoning (Paul Prudhomme’s Blackened Redfish Magic)
- 6 cups crumbled corn bread
- 2 cups chicken stock
- ½ cup heavy cream
- 3 eggs, lightly beaten
- Salt and freshly ground black pepper
Banana Bread - Julia's Best
By karen1
Recipes & Menus | recipes Julia's Best Banana Bread This simple, moist banana bread can also be baked in three sm...
- Nonstick vegetable oil spray
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups sugar
- 1 cup mashed ripe bananas (about 2 large)
- 3/4 cup vegetable oil