KennySD's profile page
Recipes
Cheesy Chili-Mac
By KennySD
Coat a large skillet with cooking spray
- 1 serving cooking spray (5 one-second sprays per serving)
- 2/3 pound raw extra-lean ground beef
- 2 medium onions chopped
- 29 ounces canned Mexican-style stewed tomatoes undrained
- 2 1/2 cup canned tomato juice
- 4 ounces canned green chili peppers diced, drained
- 2 teaspoon chili powder
- 1 1/2 cup uncooked elbow macaroni
- 31 ounces canned pinto beans drained, rinsed
- 1/4 cup shredded low-fat cheddar cheese
Flemish Beef Stew
By KennySD
Heat 2 teaspoons oil in a large skillet over medium heat
- 4 tsp canola oil, divided
- 2 lbs bottom round, trimmed of fat and cut into 1-inch cubes
- 3/4 lb sliced cremini or white button mushrooms
- 3 tbs all-purpose flour
- 2 cups brown ale or dark beer
- 4 lrg carrots, peeled and cut into 1-inch pieces
- 1 lrg onion, chopped
- 1 clove garlic, minced
- 1 1/2 tbs Dijon mustard
- 1 tsp caraway seeds
- 3/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 bay leaf
Creamy Asparagus Pasta
By KennySD
Lemon zest ties all the flavors together in this light and creamy pasta
- 8 ounces whole-wheat penne pasta
- 1 bunch asparagus, trimmed and cut into 3/4-inch pieces
- 1 1/2 cups whole milk
- 4 tsp whole-grain mustard
- 4 tsp flour
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 2 tsp extra-virgin olive oil
- 3 tbs minced garlic
- 2 tsp minced fresh tarragon or 1/2 tsp dried
- 1 tsp freshly grated lemon zest
- 2 tsp lemon juice
- 1/2 cup grated Parmesan cheese, divided
Crab and Avocado Salad with Ginger Vinaigrette
By KennySD
Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad
- 2 tsp chopped fresh ginger
- Grated zest of 1/2 lemon
- 2 tsp lemon juice
- 1 1/2 tbs white wine vinegar or rice-wine vinegar
- 2 scallions including green tops, chopped
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/3 cup cooking oil
- 3/4 lb watercress, tough stems removed (about 2 quarts)
- 1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)
- 2 ripe avocados, preferably Haas, diced
- 1/2 lb lump crab meat, picked free of shell
Ham-&-Cheese-Stuffed Chicken Breasts
By KennySD
Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife
- 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
- 2 tbls chopped ham
- 2 tsp Dijon mustard
- Freshly ground pepper to taste
- 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
- 1 egg white
- 1/2 cup plain dry breadcrumbs
- 2 tsp extra-virgin olive oil
Cajun Deep-Fried Turkey
By KennySD
Give your deep-fried Thanksgiving turkey a fun Cajun twist with a variety of seasonings that will make you think yo...
- RUB SEASONING:
- 1 (12-pound) whole turkey, neck and giblets removed
- 4 to 5 gallon peanut oil
- 1/2 cup kosher salt
- 3 tablespoons onion powder
- 3 tablespoons black pepper
- 3 tablespoons white pepper
- 2 tablespoons sweet basil
- 2 teaspoons bay leaves ground
- 1 teaspoon cayenne pepper
- 2 teaspoons file powder
- 3 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- INJECTOR SEASOING:
- 2 cups butter
- 1/4 cup onion juice
- 1/4 cup garlic juice
- 1/4 cup Louisiana-style hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons ground black pepper
- 1 teaspoon cayenne pepper
- 1 (7-ounce) beer
Chicken Club Roulades with White Wine-Mustard Cream Sauce
By KennySD
Preheat the oven to 325 degrees F
- Essence recipe:
- 8 slices bacon
- 4 boneless skinless chicken breast halves1 large avocado, peeled, seeded, and cut into 12 even vertical slices
- 1/4 cup drained and chopped sun-dried tomatoes
- 4 ounces goat cheese, crumbled
- 1 tsp freshly ground black pepper
- 2 tsp vegetable oil
- 1/2 cup Chardonnay wine
- 3 tbls minced shallots
- 2 tble Dijon mustard
- 1 cup heavy cream
- 2 tbls chopped fresh parsley
- Salt
- 2 1/2 tbls paprika
- 2 tbls salt
- 2 tbls garlic powder
- 1 tbls black pepper
- 1 tbls onion powder
- 1 tbls cayenne pepper
- 1 tbls dried leaf oregano
- 1 tbls dried thyme
Roast Leg of Lamb
By KennySD
With shard knife, cut slits all over meat
- 1 small (3-4 lb) semi-boneless leg of lamb
- 1 head of garlic, peeled
- 2-3 T fresh rosemary leaves
- 1 T kosher salt
- 2 t black pepper
- 1/2 C extra virgin olive oil
Chicken Curry Rice made in a rice cooker
By KennySD
Combine yogurt, honey, curry powder, shallot, garlic, ginger, chili flakes and salt in a blender and blend until sm...
- 2 cups short grain white rice
- 2.5 cups water
- 1 large chicken breast or two small chicken breasts, cut into very small pieces (uncooked)
- 2 cloves garlic
- 1/4 inch section of ginger, peeled and roughly chopped
- 1 shallot, peeled and roughly chopped
- Red chili flakes to taste (two pinches is medium spicy)
- 1/2 cup plain yogurt
- 1 Tbsp curry powder
- 1 tsp salt
- 1 white onion, sliced
- 1 tomato, cut into wedges
- 1/4 cup dates, chopped
- 1 small can coconut milk (5.6oz/165ml)
- 2 Tbsp honey
Commander's Krewe Jambalaya
By KennySD
Most jambalayas have seafood in them
- 1 lb boneless, skinless chicken thighs, cut into large dice
- 1 lb boneless beef chuck, cut into large dice
- 1/2 lb boneless pork shoulder or ham, cut into large dice
- 3 1/2 tbls (about) Creole Seasoning
- 2 tsp (1/4 stick) butter
- 1 lb andouille sausage, cut into 1/4-inch-thick rounds
- 3 green bell peppers, cut into large dice
- 2 medium onions, cut into large dice
- 3 celery stalks, cut into large dice
- 1 whole head of garlic, peeled, minced
- 2 bay leaves
- 3 cups long-grain rice, rinsed three times
- 6 cups water
- Hot pepper sauce
- 2 bunches green onions, thinly sliced