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Chicken Caesar Salad

Chicken Caesar Salad

By

Mesquite grilled chicken along with a traditional Caesar salad, goes well with bruschetta or a good Italian or arti

  • 1 1 1 head romaine lettuce
  • Traditional Caesar croutons
  • Shredded Parmesan cheese
  • Cardini's Caesar dressing
  • Cracked pepper
  • 1 2 1 2 1 - 2 chicken breasts (depending on # of people)
  • McCormick Mesquite seasoning
4.5/5 (13 Votes)

White Chicken Chili

White Chicken Chili

By

Dad's recipe - Medium spiced chili (makes 8 - 10 servings ) can be kept in refrigerator for a week or more or froze...

  • 3 3 3 pounds ground chicken or ground turkey or mixed chicken and turkey
  • 3 3 3 cloves garlic, minced
  • 3 3 ounce) cans 3 (4 ounce) cans chopped green chiles peppers (Old El Paso)
  • 2 2 ounce) cans 2 (15 ounce) cans pinto beans – drained and rinsed
  • 2 2 ounce) cans 2 (15 ounce) cans white hominy – drained and rinsed (Jaunita’s)
  • 1 1 oz.) can 1 (15 oz.) can small white beans – drained and rinsed
  • 4 4 4 cans (14 oz) low sodium chicken broth
  • 1 1 oz) can 1 (11 oz) can of green enchilada sauce
  • 1 1 can 1 small can tomatillas blended smooth
  • 12 substitute 12 oz jar of tomatilla salsa verde for enchilada sauce & tomatillas
  • 1 1 oz) jar 1 (10 oz) jar white Monterey jack queso dip (Carlita)
  • 1 1 1 Tablespoon Epazote (Penzy’s) or substitute
  • 2 2 2 Tablespoon ground cumin
  • 2 2 2 Tablespoon dried Mexican oregano
  • 1 1 to 1 to 1 Tablespoon dried, ground chipolte pepper (to taste based on spicy tolerance)
  • 2 2 2 cloves of minced garlic
  • 2 2 2 cups shredded Monterey Jack cheese (keep separate for garnish)
  • Tortilla chips
4.3/5 (3 Votes)

Cranberry Cake

Cranberry Cake

By

A holiday tradition for our family for Christmas or Thanksgiving

  • Cake
  • 3 Tbs Butter (4-1/2)
  • 2 C flour (3)
  • 1 C sugar (1-1/2)
  • 1/2 tsp salt (3/4)
  • 1 C milk (3)
  • 1 tsp vanilla (1-1/2)
  • 3 tsp baking powder (4-1/2)
  • 2 C whole cranberries (3)
  • Sauce for the cake
  • 1/2 C butter (3/4)
  • 1 C sugar (1-1/2)
  • 1 tsp vanilla (1-1/2)
  • 3/4 C whipping cream (1-1/8)
4.4/5 (24 Votes)

Steak, Watercress, and Orange Salad

Steak, Watercress, and Orange Salad

By

Directions 1In a large bowl, whisk together vinegar, mustard, and oil; season with salt and pepper

  • 2 tablespoons red-wine vinegar
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 pound flank steak
  • 2 to 3 bunches watercress (about 1 pound total), stemmed
  • 3 navel oranges, peeled and sliced
  • 1/4 cup roasted cashews, coarsely chopped
4.4/5 (5 Votes)

Smoked Salmon and Fennel

Smoked Salmon and Fennel

By

Pure and simple, smoked salmon topped with lemony fresh fennel takes center stage for brunch or a light lunch

  • 1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
  • 1/2 teaspoon lemon zest, finely grated
  • 4 teaspoons lemon juice
  • Coarse salt and ground pepper
  • 4 ounces smoked salmon, thinly sliced
  • 1 tablespoon extra-virgin olive oil
4.3/5 (8 Votes)

Michael Symon's Greek Chicken and Rice

Michael Symon's Greek Chicken and Rice

By

6 Skin-On Bone-In Chicken Breasts or Thighs (or mix) Salt and freshly ground Pepper to taste Paprika to taste ...

  • 6 Skin-On Bone-In Chicken Breasts or Thighs (or mix)
  • Salt and freshly ground Pepper to taste
  • Paprika to taste
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 1 small Yellow Onion (minced)
  • 1 Parsnip (cut into 1/2-inch thick coins)
  • 2 Carrots (cut into 1/2-inch thick coins)
  • 2 Garlic cloves (minced)
  • 1 1/2 cups uncooked White Rice
  • 3 cups Low Sodium Chicken Stock
  • 1 Lemon (juice and zest)
  • 1/4 cup Dill (chopped)
  • 1 large Egg
  • 2 tablespoons Wondra Flour
4.6/5 (17 Votes)

Citrus Bow Tie Pasta

Citrus Bow Tie Pasta

By

This pasta dish is full of bright and unexpected flavors

  • 1 pound bow tie pasta, preferably whole wheat or spelt
  • 1 ripe avocado, peeled and cubed
  • 3 green onions, both green and white parts, chopped
  • 3/4 cup crumbled feta cheese
  • 2 ripe Roma tomatoes, seeded and chopped
  • 1/2 cup packed chopped cilantro or flat-leaf parsley
  • 1/4 cup freshly squeezed lemon or lime juice
  • 1/3 cup garlic-infused olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • Garlic Oil (make ahead of time)
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, thinly sliced
4.4/5 (5 Votes)

Deviled Eggs with Shrimp

Deviled Eggs with Shrimp

By

Shrimp make a delicious and dramatic garnish for stuffed eggs

  • 1/2 pound medium or large shrimp (about 12) peeled, deveined
  • 6 large hard-boiled eggs, peeled and halved
  • 1/4 cup light mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon fine sea salt
  • Pinch cayenne pepper
  • 2 tablespoons dill, finely chopped plus more for garnish
4.5/5 (59 Votes)

Linguine with Tuna Puttanesca

Linguine with Tuna Puttanesca

By

Bring a large pot of salted water to a boil

  • Kosher salt
  • 12 ounces linguine
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 2 tablespoons capers, drained
  • 1/2 cup roughly chopped kalamata olives
  • 1 28 -ounce can San Marzano plum tomatoes
  • 4 basil leaves, torn, plus more for garnish
  • 1 5 -ounce can albacore tuna, packed in olive oil
  • Freshly ground pepper
4.3/5 (7 Votes)

Shrimp and Brie Linguine

Shrimp and Brie Linguine

By

Coastal Living - The more universal technique measures shrimp by the count, or number

  • 8 ounces Brie cheese, rind removed, if desired
  • 1/4 cup sun-dried tomatoes in oil, coarsely chopped
  • 2 tomatoes, seeded and chopped
  • 1/3 cup pitted Kalamata olives, chopped
  • 2 garlic cloves, minced
  • 1 cup chopped fresh basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 8 ounces uncooked linguine
  • 1 pound peeled and deveined shrimp
  • Freshly grated Parmesan cheese
4.6/5 (8 Votes)