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Recipes
Jerk Shrimp Mini Pies
By bskippa
Preheat the oven to 375°
- Cooking spray 8 slices bacon
- 3/4 pound large shrimp—peeled, deveined and cut into thirds
- 8 scallions, thinly sliced
- 1 cup grape tomatoes, quartered
- 2 tablespoons store-bought jerk sauce or barbecue sauce
- 2 teaspoons fresh lime juice
- Two 14.1-ounce packages refrigerated pie dough
- 1 egg yolk, beaten with 1 tablespoon water
Chicken and Sweet Potato Croquettes
By bskippa
Preheat the oven to 425°
- 3 pounds chicken drumsticks (about 12), rinsed and patted dry
- 7 tablespoons butter
- Salt and pepper
- 3 cloves unpeeled garlic
- 1 large sweet potato
- ½ cup finely chopped onion
- 3/4 cup flour
- 1/3 cup chicken broth
- 2 large eggs
- 1 cup bread crumbs, preferably panko
- ½ cup vegetable oil Lemon wedges, for serving
Chicken-and-Rice Stoup
By bskippa
Place the chicken in a small pot and add enough water to just barely cover, 2 1/2 to 3 cups
- 1 pound skinless, boneless white- or dark-meat chicken
- 2 onions, 1 quartered and 1 chopped
- 1 bay leaf
- 1 tablespoon butter
- 1/3 cup orzo pasta
- 3/4 cup long-grain white rice
- One 32-ounce container (4 cups) chicken stock
- 1 tablespoon extra-virgin olive oil (EVOO )
- 2 ribs celery from the heart, chopped into 1/4-inch pieces 1 carrot, peeled and chopped into 1/4-inch pieces
- Salt and pepper
- A few sprigs thyme, finely chopped
- A small handful fresh dill, finely chopped
- A small handful fresh parsley finely chopped
- 2 teaspoons grated lemon peel
Bacon Sloppy Joe
By bskippa
1.In a large skillet, cook the bacon over medium heat for 5 minutes
- 4 strips of bacon, cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- 1 red bell pepper, finely chopped
- 4 garlic cloves, finely chopped
- 1-1/2 pounds lean ground beef
- 3/4 cup ketchup
- 1/4 cup Worcestershire sauce
- Salt and freshly ground pepper
- 4 hamburger buns, toasted
Orange Beef with Cilantro Rice
By bskippa
Place the orange peel and juice in a large bowl
- Grated peel of 1 orange and juice of 2 oranges
- 2-1/2 tablespoons extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or white wine vinegar
- 1 pound skirt steak, thinly sliced on the diagonal and slices halved crosswise
- 1-1/2 cups long-grain white rice
- 1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
- 1 tablespoon brown sugar
- 2/3 cup finely chopped cilantro
- Salt
Bacon Wrapped Chicken with Blue Cheese and Pecans (Rachel Ray's)
By bskippa
Heat the oven to 375°F. Butterfly the chicken breast pieces by cutting across the breast but not all the way th...
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 cup blue cheese crumbles (or other)
- 1/4 cup toasted pecans, chopped
- 2 scallions, sliced on bias
- 4 slices good-quality center cut bacon
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half-and-half or cream
- 2 tablespoons grainy mustard
- Special equipment: toothpicks
Pretzel Crusted Chicken Breasts - Rachael Ray Recipe
By bskippa
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat
- 4 * 4 quart-size plastic food storage bags
- 4 * 4 small, boneless, skinless chicken breasts
- 1 * 1 5-ounce bag of salted pretzels, any shape
- 1 * 1 tablespoon fresh thyme leaves, chopped
- * Salt and freshly ground black pepper
- 2 * 2 eggs
- * Vegetable oil, for frying
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons flour
- 2 * 2 cups milk
- 3/4 * 3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
- 2 * 2 heaping tablespoons spicy brown mustard
- 1/4 * 1/4 cup flat leaf parsley leaves, a generous handful, chopped
- 1/4 * 1/4 small yellow onion, finely chopped
- 1 * 1 large sour dill pickle, finely chopped
- 1 * 1 lemon, cut into wedges
Pesto Presto Italian Flag Chicken
By bskippa
Preheat oven to 450ºF. In a small pan over medium heat lightly toast the nuts then cool
- 3 tablespoons pine nuts
- 8-10 leaves basil, about a half a cup
- 1/4 cup flat-leaf parsley leaves, a handful
- 1 5.4 ounce round of Boursin garlic and herb soft cheese
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
- 4 tablespoons EVOO - Extra Virgin Olive Oil
- Salt and pepper
- 4 boneless, skinless chicken breasts
- 12 slices 1/2 inch thick of vine ripe tomato, 3 medium tomatoes
Bacon Avocado Griddle pizza
By bskippa
In a large glass, whisk together the water, 1 tablespoon flour, the yeast and sugar; let stand until foamy, about 5...
- 1 cup lukewarm water (105° to 115°)
- 2 1/4 cups flour
- One 1/4-ounce package active dry yeast
- 1 teaspoon sugar
- Salt
- 1 pint grape tomatoes, halved
- 1 shallot, thinly sliced crosswise
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon balsamic vinegar
- Pepper
- 3 avocados
- One 12-ounce package bacon
- 1 bunch watercress
- Could be made with store bought crust instead
You Won't Be Single For Long Vodka Cream PastaRecipe courtesy Rachael Ray
By bskippa
Heat a large skillet over moderate heat
- 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing