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Recipes
BBQ Ranch Chicken Salad
By lindaauman
For the Dressing: Mix all ingredients together and set aside until ready to serve
- BBQ Ranch Dressing:
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 4 tablespoons BBQ of choice
- 1 tablespoon Hidden Valley Ranch powder
- 1 small garlic clove, grated
- cracked black pepper, to taste
- For the Salad:
- 4 chicken breasts
- 1 cup BBQ sauce of choice, divided
- salt and pepper, to taste
- 3-4 heads of Romaine lettuce, chopped
- 2 tomatoes, diced
- 2 ears corn, shucked rinsed and kernels cut from the cob
- 1 can black beans, rinsed and drained
- 1 avocado, diced
- Crispy Onion Straws:
- 1 large red onion (about the size of a grapefruit)
- 1 1/2-2 cups buttermilk
- 1 2/3 cup flour
- 1 tablespoon salt
- dash of cayenne
- fresh cracked pepper
- Canola Oil (enough to fill bottom of pan about 1/2-3/4 inch)
Sauteed Pineapple with Honey and Pine Nuts
By lindaauman
Drain the pineapple cubes in a strainer
- 1 cup cubed pineapple, fresh or canned
- 1 tablespoon butter
- 2 tablespoons honey
- 2 tablespoons pine nuts, toasted
- 1 teaspoon rum
- 2 tablespoons mascarpone cheese
Bacon in the Oven
By lindaauman
I don’t like frying bacon on the cooktop
- Bacon
- Sturdy baking sheet
Chop an Onion - Pioneer Woman
By lindaauman
Yes…I’m going to show you how to dice an onion
- Whole onion
Poppy Seed Dressing
By lindaauman
Blend everything together except poppy seeds; then add poppy seeds
- 1 1/2 C. sugar
- 1 T dry mustard
- 1 T salt
- 2 T ground onion
- 3/4 C apple cider vinegar
- 1 1/3 tsp. lemon juice
- 2 C oil
- 1 T poppy seeds
Eggplant Panini
By lindaauman
This quick and easy sandwich is perfect for an upscale twist on the everyday lunch sandwich
- 1 Eggplant (any size depending on how many sandwiches you plan to make)
- 1 cup Sun Dried Tomatoes
- 8-10 slices Italian Prosciutto (optional for vegetarian version)
- 1 cup Arugula
- 4 to 8 Whole Wheat Pitas or Flat Bread rounds
- 1 6 to 8 Ounce Block Feta Cheese
- 4 tb Extra Virgin Olive Oil
- 1 tablespoon Chopped/Crushed Garlic
- pinches of Salt and Pepper
Mulligatawny Soup - Pioneer Woman
By lindaauman
Can serve over rice Use any kind of cooked chicken you might already have
- 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
- Salt And Black Pepper To Taste
- 4 Tablespoons Butter
- 1 whole Medium Onion
- 3 cloves Garlic, Minced Finely
- 1/4 cup All-purpose Flour
- 1 Tablespoon Curry Powder
- 32 ounces, fluid Chicken Broth
- 2 cups Half-and-half (or use combined with coconut milk)
- 1 whole Granny Smith Apple, Peeled And Diced
- 1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
- 2 teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- Cayenne Pepper or pepper flakes (optional, For Spice)
Corn Casserole
By lindaauman
Preheat oven to 350 degrees and grease a 9x13 baking dish
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 1 onion, chopped
- 1 package Jiffy corn muffin mix (8 oz.)
- 1 cup sour cream
- 1 egg, beaten
- Diced jalapeno (optional)
- Salt and pepper
- 1 cup shredded cheddar cheese or your favorite cheese
Spicy Hummus - Barefoot Contessa
By lindaauman
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in th...
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes Tabasco sauce
- 2 teaspoons kosher salt
- Sriracha, to taste
- 3 tablespoons toasted pine nuts
- Good olive oil
Potato Frittata
By lindaauman
Preheat oven to 375 degrees F
- 1 pound Yukon gold or russet potatoes, scrubbed and thinly sliced
- 2 tablespoons olive oil
- 2 large carrots, thinly sliced
- 12 eggs, lightly beaten
- 1/2 cup chopped green onions (4)
- 1/4 teaspoon each salt and ground black pepper
- 1/2 cup yellow cherry tomatoes, halved
- 1 clove garlic, minced
- Fresh snipped parsley and/or cilantro