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Recipes
Salad - Chicken 'Blacken Cajun'
By Kwasome
1.) Make Dressing &by combining all in Sm
- DRESSING
- 1/4 cup Fat Free Mayo
- 1/4 cup Grey Poupon
- 1/4 cup Honey
- 1 Tbs PrePared Mustard
- 1 Tbs White Vinegar
- 1/8 tsp Paprika
- CHICKEN MARINADE
- 1 cup H2O
- 3 Tbs Lime Juice
- 2 Tbs Soy Sauce
- 1/3 Tbs Worcestershire
- CAJUN SPICE BLEND
- 1/3 Tbs Salt
- 1 tsp Sugar
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp White Pepper
- SALAD
- 8 cups IceBerg Lettuce
- 1/2 cup Shred3 Carrot
- 1/2 cup Shred3 Cheddar Cheese
- 1/2 cup Shred3 Mozzarella Cheese
- 1 HardBoiled Egg - sliced
- 2 Boneless Chicken Breast
- 2 Tbs Light Butter
Turkey - Whole [Gr] 'Big Easy BBQ'
By Kwasome
1 MAKE THE INJECTOR SAUCE: Combine the stock, bourbon, and Cajun Rub in a bowl and whisk to mix
- FOR THE TURKEY:
- 1/3 cup chicken stock (preferably homemade), at room temperature
- 1 Tbs bourbon
- 1 Tbs Cajun Rub (see recipe below)
- 1 turkey (8 to 10 pounds), thawed if frozen
- 4 Tbs Cajun Rub (see recipe below)
- 1 Tbs canola or vegetable oil
- You'll also need:
- Kitchen syringe;
- 3 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained
Salad - Chicken 'Fuji Apple & Walnut
By Kwasome
Per serving: 320 calories, 26 g fat, 35 cholesterol, 9 g carbohydrate, 1g fiber, 14 g protein, 50% Vitamin A, 21% V
- FOR APPLE WHITE BALSAMIC VINAIGRETTE:
- 6 cups mixed field greens (such as arugula, radicchio, curly endive, etc.)
- 1-1/2 cup cooked, shredded rotisserie chicken breast
- 1/3 cup blue cheese or gorgnzola, crumbled
- 1/4 cup chopped walnuts, toasted
- 2 oz. apple chips
- 2 Tbsp. apple juice concentrate
- 1 Tbsp apple cider vinegar
- 1 Tbsp. white balsamic vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. garlic powder
- 1/3 cup olive oil
CheeseCake 'Pumpkin'
By Kwasome
ATK: Makes one 9-inch cake, serving 12 to 16
- Crust
- 5 ounces graham crackers (9 whole crackers), broken into large pieces
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter , melted
- Filling
- 1 1/3 cups granulated sugar (10 1/3 ounces)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon table salt
- 1 can (15 ounces) pumpkin
- 1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice from 1 lemon
- 5 large eggs , left at room temperature, about 30 minutes
- 1 cup heavy cream
Ribs'P - B'Back [Sm] 'Chicago-Style BBQ'
By Kwasome
Chicago ribs are typically smoked at about 200 degrees for at least eight hours
- Ribs
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon dark brown sugar
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons celery salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 2 racks baby back ribs (about 1 1/2 pounds each), membrane removed (see related photo)
- 1 cup hickory wood chips , soaked for 15 minutes
- Sauce
- 1 1/4 cups ketchup
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1/4 cup water
- 1/8 teaspoon liquid smoke
Casserole - Summer Sqsh 'AuGratin 'Smoked Mozzeralla
By Kwasome
The success of this recipe depends on good-quality produce
- 6 tablespoons extra-virgin olive oil
- 1 pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 2 teaspoons table salt
- 1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
- 2 medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)
- 3/4 teaspoon ground black pepper
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh thyme leaves
- 3 roasted red peppers (see related recipe), skinned and cut into 1-inch pieces
- 1 large slice white sandwich bread , torn into quarters
- 4 ounces smoked mozzarella (1 cup)
- 2 medium shallots , minced (about 1/4 cup)
- 1/4 cup chopped fresh basil leaves
Greens - Kale 'Braised Tuscan
By Kwasome
* Note: Look for Tuscan kale at farmers markets and specialty markets such as Wild Oats
- 4 bunches Tuscan kale stems removed, see * Note
- Salt as needed
- 1/4 cup extra-virgin olive oil
- 1/2 white onion thinly sliced
- 1/2 rosemary sprig
- 1 dried small red chile
- 2 garlic cloves thinly sliced
- 1/4 cup chicken stock or water
Bread - Zuke 'Lemon
By Kwasome
1. Preheat oven to 325 degrees F (165 degrees C)
- 1 1/2 cups shredded zucchini
- 3/4 cup white sugar
- 1 egg
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon zest
Kabobs - Tuna 'Lime
By Kwasome
1 Preheat the broiler. Combine soy sauce, lime juice, garlic, and pepper; whisk together until well blended
- 2 Tbs soy sauce
- 2 Tbs fresh lime juice
- 2 cloves of garlic, minced
- 1/4 tsp black pepper
- 4 1/4 - pound tuna steaks (about 1 inch thick), cut into 1-inch pieces
- 1/2 medium-sized green bell pepper
- 1/2 medium-sized onion, cut into eighths and separated
- 8 cherry tomatoes
- Cooking spray
Sauce - Creamy Chipotle Lime
By Kwasome
1.) Place garlic cloves in small, heavy-bottomed skillet over medium heat
- 2 small cloves garlic , unpeeled
- 1/4 cup mayonnaise
- 1 1/2 tsp fresh lime juice
- 1/2 chipotle chile in adobo sauce , minced (about 1 teaspoon),