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Recipes
Smashed Potatoes
By allie5jones
Place potatoes in large saucepan and cover with 1 inch cold water, add 1 teaspoon salt and bay leaf
- 2 lb. Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
- table salt
- 1 bay leaf
- 4 tbsp. unsalted butter, melted and warm
- 1/2 c. cream cheese (4 oz.), room temperature
- ground black pepper
- 3 tbsp. chopped fresh chives (optional)
Marinated Beef Salad With Asian Ginger
By allie5jones
Place steak in a nonreactive dish; season with salt and pepper
- 16 oz. La Cense beef top sirloin steak
- sea salt to taste
- freshly ground black pepper to taste
- juice of 1 orange
- 1 tbsp. Spectrum Naturals extra virgin olive oil
- 2 cloves garlic, minced
- 2 c. sugar snap peas
- 2 c. red baby bliss potatoes, washed and halved
- 1/2 c. diced red bell pepper
- 1/2 c. diced green bell pepper
- 1/3 c. diagonally sliced scallions
- 1 c. Spectrum Naturals Asian ginger salad dressing
- 4 c. butter lettuce, leaves separated
- 1 tbsp. Spectrum Essentials dry roasted flaxseed zest of 1 orange
Pesto Penne And Vegetables
By allie5jones
Heat oven to 375 degrees F
- 1 tbsp. olive oil
- 1 medium onion, diced
- 4 garlic cloves, finely chopped
- 2 jars marinara sauce (24 to 28 oz. each)
- 1 c. heavy cream
- 4 large carrots, sliced
- 4 yellow squash, cut into chunks
- 3 large zucchini, cut into chunks
- 2 lbs. penne or any tube-shaped pasta
- 1 container refrigerated prepared pesto (7 oz.)
- 2 tbsp. chopped parsley
Honey Chicken Skewers
By allie5jones
Place twenty 8-inch wooden skewers in water to soak
- 1/2 cup ketchup
- 2 T honey
- 1 T Worcestershire sauce
- 1 1/2 pounds bonelss, skinless chicken breasts
- Kosher salt and peper
- Canola oil, for the grill
Sour Cream and Onion Smashed Potatoes
By allie5jones
1. Bring potatoes and enough water to cover by 1 inch to boil in large pot over high heat
- 2 pounds small red potatoes, scrubbed
- 4 T unsalted butter
- 4 scallions, white parts minced, green parts sliced thin
- 1 cup sour cream
- 1/2 cup half-and-half
- Salt and pepper
Honey Oat Quick Bread
By allie5jones
Position rack in middle of oven; preheat to 375 degrees F
- 2 tbsp. plus 1 c. old-fashioned rolled oats or quick-cooking (not instant) oats, divided
- 1 1/3 c. whole-wheat flour or white whole-wheat floor
- 1 c. all-purpose flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/4 tsp. salt
- 1 8-oz. container (scant 1 c.) nonfat or low-fat plain yogurt
- 1 large egg
- 1/4 c. canola oil
- 1/4 c. clover honey or other mild honey
- 3/4 c. nonfat or low-fat milk
Grilled Corn Salad
By allie5jones
Grill corn, turning occasionally, until slightly charred, 3-4 minutes
- 6 ears corn, shucked
- 1 T unsalted butter, cut into pieces
- 2 scallions, sliced
- Salt
- Pepper
Slow-Cooker BBQ Shredded Beef Sandwiches
By allie5jones
Place beef in slow-cooker insert
- 1 (5-lb.) boneless beef chuck-eye roast, trimmed and cut into 4 pieces
- 4 slices bacon, chopped fine
- 1 onion, chopped fine
- 2 tbsp. chili powder
- 1 tbsp. paprika
- 1 1/2 c. brewed coffee
- 1 1/2 c. ketchup
- 1/4 c. packed dark brown sugar
- 2 tbsp. brown mustard
- 1 tbsp. hot sauce
- 1 tbsp. cider vinegar
- 1 tsp. liquid smoke
- salt and pepper
- 10 sandwich rolls, split
Overnight Beef Chili Colorado
By allie5jones
Tear the dried ancho chiles apart
- for Garnish:
- 6 ancho chiles
- 6 slices bacon, diced
- 1 large onion, chopped
- 5 lbs beef brisket, trimmed and cut into 3 inch pieces
- salt and pepper for seasoning
- 1 habanero chile, stemmed and seeded
- 6 garlic cloves, peeled
- 2 tsp cumn seeds
- 1 tsp dried oregano
- 1 tsp ground coriander
- 2 T chili powder
- 1 14 1/2 oz can fire roasted diced tomatoes with green chiles
- 1 12 oz bottle mexican beer
- chopped stems from 1 bunch cilantro
- 4 mild green chiles, fire roasted, peeled, seeded and diced
- 1/2 cup fresh cilantro leaves
- 1 cup sweet red onion, finely chopped
- 1 avocado, sliced
- shredded Monterey jack cheese
- wqrm corn tortillas, for serving
Pasta Salad With Pesto
By allie5jones
Bring 4 quarts water to rolling boil in large pot
- 3/4 c. pine nuts
- 2 medium garlic cloves, unpeeled table salt
- 1 lb. farfalle (bow ties) pasta
- 1/4 c. plus 1 tbsp. extra-virgin olive oil
- 3 c. packed fresh basil leaves (about 4 oz.)
- 1 c. packed baby spinach (about 1 oz.)
- 1/2 tsp. ground black pepper
- 2 tbsp. juice from 1 lemon
- 1 1/2 oz. parmesan cheese, finely grated (about 3/4 c.), plus extra for serving
- 6 tbsp. mayonnaise
- 1 pt. cherry tomatoes, quartered, or grape tomatoes, halved (optional)