Erinp's profile page
Recipes
Strawberry Spinach Salad
By erinp
Combine first 4 ingredients in a large bowl; toss gently to coat
- 1 1/2 cups quartered strawberries
- 1/4 cup Easy Herb Vinaigrette
- 1 tablespoon finely chopped fresh mint
- 1 (6-ounce) package fresh baby spinach
- 2 tablespoons sliced almonds, toasted
- 1/4 teaspoon freshly ground black pepper
Pork Tenderloin with Red and Yellow Peppers
By erinp
Sandy Gluck, Cooking Light JANUARY 2011
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh rosemary, divided
- 4 canned anchovy fillets, drained and mashed
- 3 garlic cloves, thinly sliced
- 1 red bell pepper, cut into 1 1/2-inch strips
- 1 yellow bell pepper, cut into 1 1/2-inch strips
- 2 teaspoons balsamic vinegar
Luscious Lemon Pie
By erinp
1. Prepare pastry shell. 2
- 1 cup sugar
- 6 T cornstarch
- 6 egg yolks, lightly beaten
- 1/4 cup butter
- 2 T lemon zest
- 1/2 cup lemon juice
- 1/2 cup sour cream
- 1 cup whipping cream, whipped
- Pastry shell
Fruit Dip (wedding)
By erinp
Blend ingredients until smooth
- 1 jar marshmallow creme
- 8 oz cream cheese
- Triple Sec, Grand Marnier to tast, about 1 TBSP
Crab Dip
By erinp
Mix ingredients, place in a greased baking dish
- 2 (8 oz) pkg cream cheese, softened
- 2 (6 oz) cans crab
- 4 dashes tobasco sauce
- 1 tsp horseradish
- 1/4 cup chopped onion
Creamed Chicken and Rice
By erinp
Mix all ingredients except chicken
- 1 cut up chicken
- 1 cup plain uncooked rice
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can water
Red, White and Blue Parfaits
By erinp
Directions Make the currant gelatin: Put currants and sugar in a large saucepan
- 4 1/2 pounds fresh red currants, stemmed
- 3 cups sugar
- 3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
- 2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
- 3 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 1/2 pounds fresh blueberries
- 2 ounces fresh currants, on the stem
Chocolate Peanut-Butter Cup Cookies
By erinp
*Note: I prefer to freeze the peanut butter cups for at least 30 minutes before chopping
- 1 1/2 cups plus 2 tbsp. all-purpose flour
- 6 tbsp. Dutch-process cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. coarse salt
- 3/4 stick (6 tbsp.) unsalted butter, at room temperature
- 1/4 cup plus 2 tbsp. creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 tbsp. milk
- 2 cups coarsely chopped peanut butter cups, divided*
Chicken Thighs with Garlic and Lime
By erinp
Leslie Revsin, Cooking Light MAY 2001
- 1 tablespoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh lime juice, divided
- 4 (6-ounce) chicken thighs, skinned
- 3 tablespoons fat-free, less-sodium chicken broth
- 1 tablespoon white vinegar
- 2 teaspoons chopped fresh cilantro
- 2 lime wedges
Italian Turkey Sliders
By erinp
Combine ground turkey, cheese and all seasonings
- 20 ounces lean ground turkey
- 2 tablespoons Parmesan cheese, grated
- 1 clove garlic - minced
- 1/2 teaspoon basil,, dried
- 1/2 teaspoon oregano,, dried
- 1 teaspoon salt
- freshly ground black pepper
- 16 dinner or slider rolls
- 1/3 cup mayonnaise
- 1 tablespoon honey Dijon mustard