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Recipes
Peas with Onions and Bacon***
By Gigirox
In a medium skillet over medium heat, brown chopped bacon,about 3 minutes
- 3 slices bacon, cut into 1/2 inch
- slices
- 1 small yellow onion, peeled and
- chopped
- 3 cups frozen peas
- Salt and freshly ground pepper
Chicken Enchilada Casserole****
By Gigirox
Very basic, but always a hit
- 4 whole chicken breasts(boneless skinless thighs work great)
- 1 onion, chopped
- 1 large can mild red enchilada sauce
- 1 large can green chilies
- 1 lb grated cheese-Cheddar or Jack
- 16-22 small corn tortillas
BBQ Chicken Dip
By Gigirox
Preheat oven to 425 degrees F
- 3 bone-in chicken breasts
- 4 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 red onion, chopped
- 1/2 tablespoon olive oil
- 1 teaspoon brown sugar
- 2 (8-ounce) blocks cream cheese, softened to room temperature
- 2/3 cups ranch dressing
- 2/3 cups your favorite BBQ sauce
- 8 ounces sharp cheddar cheese, freshly grated
- crackers or chips for serving
Tomato Bread Salad****
By Gigirox
-Cut bread into 1/2" chunks
- 1/2 # day old Italian bread
- 3 cups ripe tomato chunks
- 3/4 cup thinly sliced red onion rings
- 1/2 cup Parmesan
- 1/3 cup olives(halved lengthwise)
Apricot Soy Wings****
By Gigirox
-Marinade wings in sauce. -Bake in 425* oven for about 1 hour
- 8 # wings
- 1 cup lime juice
- 1 cup apricot preserves
- 1 cup soy sauce
- 2/3 cup sugar
- 4 cloves garlic minced
Oopsie Rolls
By Gigirox
I've also included the original Adkins "Revolution Rolls"
- Ingredients/Revolution Rolls:
- 3 large eggs
- Dash salt
- Pinch of cream of tartar
- 3 oz cream cheese
-
- 8 Large Eggs, separated
- 5/8 c Cottage Cheese
- 1-1/8 c Mozzarella Cheese, shredded
- 1/2 tsp Granulated Garlic
- 1/2 tsp Granulated Onion Powder
- 1/4 tsp Kosher Salt
- 1 scoop Protein Powder
- 2 tsp. Baking Powder
- 1/4 tsp. Cream of Tartar
- 1 rounded tsp Country Dijon (optional)
- Sesame Seed (optional)
- Parchment Paper
Seasoned Oyster Crackers ****
By Gigirox
1. Preheat oven to 250* 2
- 16 0z oyster crackers
- 1 pkg dry ranch dressing mix
- 1 1/2 ts dry dill
- 1/2 ts lemon pepper
- 1/2 ts garlic powder
- 3/4 cup oil
- 2 nd version (no bake)
- 24 oz oyster crackers
- 1 cup oil
- 1 1/2 T dry ranch
- 1 t lemon pepper
- 1 t dry dill
- 1/2 t garlic salt
Chicken Milanese with Escarole Salad and Pickled Red Onions
By Gigirox
Directions To make the Pickled Onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water
- For the Pickled Onions:
- Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup cold water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 to 3 really good shots hot sauce (recommended: Tabasco)
- 1 red onion, sliced into very thin rings
- For the Chicken Milanese:
- 1 cup all-purpose flour
- 2 eggs, beaten with 1 tablespoon of water
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
- Kosher salt
- Extra-virgin olive oil, for frying
- 1 tablespoon butter
- For the Escarole Salad:
- 1/2 cup grated pecorino
- 1/2 cup toasted hazelnuts
- 2 tablespoons freshly chopped parsley leaves
- 1 head escarole, washed, spun dry, cut into bite size pieces
- High-quality extra-virgin olive oil
Sunday Night Roast Beef****
By Gigirox
Preheat oven to 275. Season the meat on all sides with salt and the Montrel Seasoning
- 1 (3 to 3 1/2 pound) bottom round rump
- roast, room temp
- Montreal Seasoning
- Salt
- 3 tablespoons olive oil
- 1/2 large yellow onnion, sliced
- 3 cups canned low sodium beef broth
- 2 tablespoons cornstarch
- 1/4 cup water
Roasted Cauliflower and Cheddar Gratin
By Gigirox
1- Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a l...
- 1 large head cauliflower, cut into florets
- 2 tablespoons oil
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons flour (rice flour for gluten-free)
- 1 1/2 cups milk
- 1/4 teaspoon nutmeg, optional
- salt and pepper to taste
- 1 cup aged white cheddar cheese, shredded
- 1/2 cup panko bread crumbs (gluten free for gluten free)