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Recipes
BBQ Chicken Chopped Salad
By dublinburro
Brush chicken breasts with extra virgin olive oil then sprinkle with salt and pepper
- 2 chicken breasts, pounded thin
- extra virgin olive oil, salt & pepper
- 1/3 cup BBQ sauce
- 2 ears sweet corn
- 2-10oz bags chopped romaine lettuce
- 2 vine ripened tomatoes, chopped
- 1 cup black beans
- 1/2 small red onion, chopped
- 1/2 cup shredded Monterrey Jack cheese
- 1/2 cup shredded cheddar cheese
- crushed tortilla chips
- Light ranch dressing
- BBQ sauce
Green Chile Mac and Cheese (with Chicken)
By dublinburro
Roasting the peppers If you’re in a pinch, you could use the canned roasted peppers that they sell for this, but...
- 1 pound elbow macaroni
- 1 pound pepper jack cheese
- 1 large chicken breast, grilled or pan seared
- 2 poblano peppers (if you can find Hatch green chiles, use those)
- 1 Cup black beans (I used canned)
- 1 Cup sweet corn, frozen works best
- 3 Cups Milk
- 1 small onion, diced
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 1 Cup panko breadcrumbs
- Salt and Pepper
Summer Chicken Salad
By dublinburro
For the salad: Put the chicken breasts into a large plastic storage bag
- 3 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- Olive oil, for drizzling
- 4 ears fresh corn (or use 2 if on the large side)
- 3 tablespoons minced fresh dill, plus more for serving
- 3 stalks celery (inner light green stalks and leaves), finely diced
- 1 medium red onion, finely diced
- 1 1/2 cups blueberries
- 3/4 cup crumbled feta, plus more for serving
- 1/4 cup half-and-half
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon sugar
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 1 head butter lettuce, leaves separated
Midori Lemondae low-cal
By dublinburro
Mix and serve over ice!
- 80 calories
- 1 oz. Midori
- Top with Crystal Light Lemonade
- Mix and serve over ice
Red Chile Remoulade Sauce
By dublinburro
Place all ingredients in mixing bowl and mix well Refrigerate until ready to use Great served over crab cakes!
- 8 OZ MAYONNAISE
- 1 OZ CAPERS
- 4 EA FRESH CHIVES (CHOPPED)
- 1 TSP YELLOW MUSTARD
- 1/4 TSP ANCHOVY PASTE
- 1/4 TSP BLACK PEPPER
- 1/4 TSP WORCESTERSHIRE SAUCE
- 8 OZ EL PINTO MILD RED CHILE SAUCE
- 1/2 TSP MILD RED CHILE POWDER
Homemade Marshmallow Fluff
By dublinburro
With a wisk attachment, beat the egg whites and cream of tartar until foamy
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 2 tablespoons sugar
- 3/4 cup golden corn syrup
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Maple Balsamic Salad with Bacon Roasted Pecans
By dublinburro
For the bacon roasted pecans, preheat oven to 375ºF
- Bacon Roasted Pecans
- 6 6 6 slices bacon
- 1 1/2 1 1/2 1/2 cups pecan halves
- 1 1 1 tbsp bacon grease
- 1 1 1 tbsp maple syrup
- 1/4 1/4 1/4 tsp kosher salt
- 1/8 1/8 1/8 tsp ground cinnamon
- Maple Balsamic Dressing
- 1/4 1/4 1/4 cup balsamic vinegar
- 1/4 1/4 1/4 cup maple syrup
- 1 1 1 tsp Dijon mustard
- 1/2 1/2 1/2 tsp brown sugar
- 1/2 1/2 1/2 cup olive oil
- to salt, to taste
- Salad
- 8 8 8 cups chopped romaine lettuce
- 6 6 6 bacon slices, cooked and crumbled
- 1/2 1/2 1/2 cup pomegranate seeds
- 1 1 1 large pear, chopped
- 1 1 1 large apple, chopped
- 1 1/2 1 1/2 1/2 cups bacon roasted pecans
No Bake Chips Ahoy! Icebox Cake
By dublinburro
Place cold cream, sugar and vanilla in a large bowl
- 45 Chips Ahoy Cookies (approx. 2 packages) plus 2 extra for garnish
- 3 cups of milk
- 3 cups of heavy cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
Chicken Marsala Tetrazzini
By dublinburro
Southern Living SEPTEMBER 2010
- 1 (8-oz.) package vermicelli
- 2 tablespoons butter
- 1 (8-oz.) package sliced fresh mushrooms
- 3 ounces finely chopped prosciutto
- 3 cups chopped cooked chicken
- 1 cup frozen baby English peas, thawed
- 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
- 1 (10-oz.) container refrigerated light Alfredo sauce
- 1/2 cup chicken broth
- 1/4 cup Marsala
- 1 cup (4-oz.) shredded Parmesan cheese
Spinach-Ravioli Lasagna
By dublinburro
Southern Living AUGUST 2008
- 1 (6-oz.) package fresh baby spinach, thoroughly washed
- 1/3 cup refrigerated pesto sauce
- 1 (15-oz.) jar Alfredo sauce
- 1/4 cup vegetable broth*
- 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
- 1 cup (4 oz.) shredded Italian six-cheese blend
- Garnishes: chopped fresh basil, paprika