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Recipes
Skillet Rosemary Chicken
By CJKK
Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water
- 3/4pound small red-skinned potatoes, halved, or quartered if large
- Kosher salt
- 2sprigs fresh rosemary, plus 1 tablespoon leaves
- 1clove garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 2tablespoons extra-virgin olive oil
- 4skin-on, bone-in chicken breasts (6 to 8 ounces each)
- 10ounces cremini mushrooms, halved
- Photograph by Antonis Achilleos
Just Like the Restaurant.... Crab Rangoon
By CJKK
These taste just like your favorite Chinese Restaurants
- 12 ounces cream cheese, room temperature
- 1/2 teaspoon soy sauce
- 1/4 teaspoon garlic powder
- 2 green onions, minced
- 3/4-1 cup crabmeat, picked
- 50 wonton wrappers
Portobello Mushroom
By CJKK
calories per serviing 539
- 4 Portobello Mushroom, stemmed, gills removed
- 2 Tablespoons Olive Oil
- 1 5oz can albacore tuna packed in water, drained
- 1 celery stalk, finely chopped
- 1/2 cup finely copped fesh flat-leaf parsley
- 2 Tablespoons fresh lemon juice
- salt & pepper
- 4 deli thin slices low fat swiss cheese
- 4 slices tomoatoes
- 1/2 cup mixed baby greens
Wacky Cake VIII
By CJKK
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon cider vinegar
- 6 tablespoons vegetable oil
- 1 cup water
Bacon Ranch Pea Salad
By CJKK
Place bacon in a skillet over medium-high heat, and cook until evenly brown
- 4 slices bacon
- 1 quart water
- 1 (16 ounce) package frozen green peas
- 1/3 cup chopped onions
- 1/2 cup Ranch dressing
- 1/2 cup shredded Cheddar cheese
Grandma's Stuffed Celery
By CJKK
Directions Thoroughly dry each piece of celery with paper towels
- 1 bunch celery - large stalks washed, trimmed, and cut into 3 sections
- 2 (8 ounce) packages cream cheese at room temperature
- 3/4 cup chopped pimento-stuffed green olives
- 2 cloves garlic, finely minced
- 1 pinch salt and freshly cracked black pepper to taste
Turkey Orzo Soup
By CJKK
In a soup pot, add diced vegetables along with the olive oil and sauté for 5 minutes on medium heat
- 2 cups diced white onion
- 1 and ½ cups diced carrots
- 1 and ½ cups diced celery
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 and ½ pounds turkey breast cutlets (or 3-4 cups leftover shredded turkey)
- 10 cups chicken broth
- 1 and ½ cups dry orzo pasta
- ¼ cup lemon juice
- 2 tablespoons chopped fresh parsley
Buffalo Ranch Crack Pretzels
By CJKK
Preheat oven to 300 degrees F
- 1/2 cup of Buffalo flavored hot sauce I use Frank’s Red Hot
- 1/2 cup butter
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon paprika
- 1 tablespoons ranch dressing mix
- 1 pound bag of pretzels tiny twists or snaps (grid pretzels)
Orange Roasted Salmon
By CJKK
Preheat the oven to 400 degrees
- 2 oranges, sliced into rounds
- 1 onion, thinly sliced
- 1 1/2 T olive oil
- 5-6 oz salmon fillets
- 1 T lemon pepper
- 1 1/2 t garlic powder
- 1 T dried parsley
- 1/2 c orange juice
- 1 1/2 T lemon juice
- 1 T honey
Sweet and Sour Pork Chops
By CJKK
Calories per serving 290
- 1 T dry sherry
- 1/4 t pepper
- 2 T low sodium soy sauce
- 1/1 /2 t suger
- 1 pound 1 inch thick boneless pork loin chops, trimmed of any fat and cut into 1 inch cubes
- 2 T pineapple juice
- 1 T ketchup
- 1/2 t white vinegar
- 3 T canola oil
- 1 red onion, peeled, trimmed and cut into 1 inch cubes
- 2 red (or 1 red and 1 green) bell peppers, stemmed, seeded, and cut into 1 inch cubes