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Recipes
Sourdough-Cranberry Stuffing
By SaraB
Preheat the oven to 375°F
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 1/2 cup butter
- 2 cups chicken stock
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 (1-pound) loaf day-old sourdough bread, diced
- 3/4 cup fresh cranberries
- Salt and freshly ground black pepper
Basil Chicken
By SaraB
Mince garlic and cut shallots into thin slices
- 6 medium cloves garlic
- 2 small shallots
- 2-4 small Thai bird chili or serrano chili peppers
- 1-1/2 lbs boneless, skinless chicken breasts
- 1/4 cup canola or peanut oil
- 2-3 Tbs sweet soy sauce (or mild molasses with a little broth OR equal parts soy sauce and brown sugar)
- 2-3 Tbs fish sauce
- 1-1/2 cups Thai basil leaves (from about 2 bunches)
- 1/4 tsp freshly ground white pepper
Blueberry Banana Oat Bread
By SaraB
1. Heat oven to 375°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray
- 2 3/4 cups Bisquick Heart Smart® mix
- 2/3 cup sugar
- 1/3 cup quick-cooking oats
- 1 cup mashed very ripe bananas (2 medium)
- 1/4 cup milk
- 2 eggs
- 1 cup fresh or frozen (thawed and drained) blueberries
Almond Stuffing (updated)
By SaraB
Melt butter in large skillet over medium heat
- 10 cups toasted bread cubes
- 2 cups finely chopped onion
- 2 cups thinly sliced celery
- 3/4 cup butter
- 2 tsp salt
- 1 tsp each thyme, marjoram, and savory
- 1/2 tsp sage
- 1 cup slivered almonds, toasted
Mexican Lasagna
By SaraB
Preheat oven to 350 degrees F
- Cooking spray
- 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
- 1 cup sour cream (regular or low-fat)
- 1 cup shredded Monterey Jack cheese(regular or low-fat), divided
- 1 cup shredded Cheddar (regular or low-fat), divided
- 1/2 cup mild, medium or hot salsa
- 1 (4-ounce) can chopped green chiles
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon ground chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 8 (6-inch) corn tortillas, cut into 6 wedges
Grilled Turkey Breast with Cranberry Salsa
By SaraB
Remove and discard skin and breast bone from turkey breast, separating halves; place turkey in a large, heavy-duty ...
- 1 6 lb turkey breast
- 1 cup cranberry juice cocktail
- 1/4 cup orange juice
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup chopped cilantro
- 3 cups frozen cranberries
- 1/2 cup honey
- 2 Tbs fresh lime juice
- 1/2 cup chopped red onion
- 2 fresh jalapeno peppers, seeded and coarsely chopped
- 1/2 cup chopped dried appricots
- 1/2 cup cilantro leaves
- 2 larges oranges, peeled, seeded, and coarsely chopped
Frosty Sours
By SaraB
Place in blender. Mix. Fill blender with ice & blend
- 6 oz orange juice concentrate
- 6 oz lemonade concentrate
- 8 oz bourbon
Balsamic Poached Chicken
By SaraB
1. Heat oven to 400° F. Place the potatoes in a roasting pan
- 1 pound new potatoes, halved or quartered
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound asparagus, trimmed
- 1 14.5-ounce can low-sodium chicken broth
- 1 cup balsamic vinegar
- 1 1/2 pounds boneless, skinless chicken breasts
Strawberry Shortcake
By SaraB
1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside
- 1 quart (4 cups) strawberries, sliced
- 1/4 cup sugar
- 2 1/3 cups Original Bisquick® mix
- 1/2 cup milk
- 3 tablespoons sugar
- 3 tablespoons butter or margarine, melted
- 1/2 cup whipping cream
Kung Pao Chicken
By SaraB
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
- 1 tablespoon canola oil, divided
- 4 cups broccoli florets
- 1 tablespoon ground fresh ginger (such as Spice World), divided
- 2 tablespoons water
- 1/2 teaspoon crushed red pepper
- 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 4 garlic cloves, minced
- 2 tablespoons coarsely chopped salted peanuts