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Recipes
Chicken Marsala
By cortanez
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly
- 1/2 cup all-purpose flour
- 1 tablespoon Essence
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
Herbal Iced Tea
By cortanez
Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes
- 4 Celestial Seasonings Lemon Zinger tea bags
- 4 Celestial Seasonings Red Zinger tea bags
- 4 cups pure apple juice (Martinelli's preferred)
Roasted Corn on the Cob with Cilantro Lime Butter
By cortanez
Preheat oven to 400 degrees F
- 6 ears corn, shucked
- Cilantro Lime Butter
- 2 sticks unsalted butter, at room temperature
- 1/4 cup chopped cilantro leaves
- 1 lime, zested and juiced
- 2 teaspoons salt
- 3/4 teaspoon cayenne pepper
Emeril's Chicken Stir-Fry with Green Beans
By cortanez
In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend
- 6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
- 3 tablespoons soy sauce
- 3/4 teaspoon Asian spice blend (use less)
- 1/4 cup vegetable oil
- 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
- 1 tablespoon minced garlic
- 1/4 cup roughly chopped cashews
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon lightly toasted white sesame seeds
- 1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
- 1/4 teaspoon red pepper flakes
- Chopped green onions, for garnish
Easy No-Fail Make Anytime Turkey Gravy Recipe
By cortanez
Drain the pan drippings for the roasted turkey through a fine strainer
- 1 ⁄2 cup butter (can use hard margarine)
- 1 ⁄2 cup all-purpose flour
- 3 tablespoons all-purpose flour
- 1 ⁄2 teaspoon black pepper (more is better, I use freshly ground pepper)
- 4 cups pan drippings (or see options below the recipe)
Ultimate Irresistible Granola
By cortanez
Nutritional Information Calories: 542 Total Fat: 34
- 6 cups rolled oats
- 1 cup blanched slivered almonds
- 1 cup chopped walnuts
- 1 cup chopped pecans
- 1 cup sesame seeds
- 1 cup wheat germ
- 2 cups shredded coconut
- 1/2 cup unsalted sunflower seeds (NOTE: if salted then do not add additional salt)
- 2/3 cup canola or olive oil
- 1 1/2 cups honey
- 1 cup raisins
- 1 cup dried cranberries
- 2 tablespoons brown sugar
- 3 teaspoons cinnamon
- 2 teaspoons kosher salt
- Dash of vanilla extract
Toffee Brownies
By cortanez
Prepare the brownie mix according to package directions
- 1 package brownie mix (Duncan Hines Milk Chocolate Family Style for 13x9 pan)
- Vegetable oil cooking spray
- 3 (4.25-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
- Heath Toffee Chips
Dry-Brined Roasted Turkey
By cortanez
Mix the dry brine together: Mix the salt, pepper, and herbs together in a small bowl
- 3 tablespoons kosher salt
- 1 1/2 teaspoons dried herbs, such as thyme, sage, and rosemary, or blend
- 3/4 teaspoon freshly ground black pepper
- 1 stick of butter
- 1 (14-to-16 pound) thawed whole turkey (not kosher or pre-salted)
Six Layer Dip
By cortanez
NOTE: Make in 13x9 baking dish
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 teaspoons chili powder
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 2 cups lowfat shredded Cheddar
- 2 ripe avocados, preferably Hass
- 1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
- 2 cups chopped romaine lettuce
- 1 1/2 cups nonfat yogurt, preferably Greek (or sour cream)
- 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
- 3 ripe medium tomatoes, diced
- 5 scallions (white and green), thinly sliced
Steamed Whole Artichokes
By cortanez
Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer
- 4 sprigs parsley
- 4 garlic cloves
- 2 bay leaves
- 2 lemons, cut in half
- 1/4 cup white wine
- 2 tablespoons olive oil
- 1 quart chicken broth or water
- Salt and pepper, to taste
- 2 whole artichokes