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Recipes
Chutney Chicken Wraps
By bskippa
Preheat the oven to 175°
- 4 cups packed cilantro leaves
- 1 serrano chile, stemmed and seeded
- 1 clove garlic
- 2 teaspoons grated fresh ginger
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons cider vinegar
- Salt and pepper
- 8 store-bought large crepes
- 1 pound chicken cutlets
- 3 teaspoons garam masala
- 2 yellow bell peppers—stemmed, seeded and thinly sliced
- 1 large onion, thinly sliced
Hot-or-Not Grilled Sliced Chicken with Cheesy Polenta and Guacamole Salad
By bskippa
Over an open flame or in the broiler, char the poblanos until blackened all over, turning occasionally, 10 to 12 mi...
- 2 poblano chiles
- Extra-virgin olive oil (EVOO ), for drizzling
- 4 pieces skinless, boneless chicken breast
- Salt and pepper
- 4 tablespoons butter
- A handful cilantro or flat-leaf parsley, finely chopped
- 2 sprigs rosemary, finely chopped
- 2 teaspoons chipotle chile powder (hot) or sweet smoked paprika (not), about 2/3 palmful
- 1/2 About 1/2 teaspoon dried oregano
- 1 cup fresh or frozen corn kernels
- 1 cup milk 2 cups chicken stock
- 1 cup quick-cooking polenta
- 1 cup shredded sharp cheddar cheese
- 1 ripe avocado, sliced
- 2 vine-ripe tomatoes, sliced into wedges
- 1/2 small red onion, very thinly sliced
- Juice of 1 large lemon
Meat and Potatoes hash
By bskippa
Place the potatoes in a colander, lightly salt them and let drain for a few minutes
- 2 baking potatoes (1-1/2 pounds), peeled and shredded Salt
- 3 tablespoons butter, cut into small pieces, plus more for toast
- 1/2 cup shredded carrots
- 3/4 pound chopped corned beef
- 1/2 cup cream or half-and-half
- Freshly ground pepper
- 4 extra-large eggs, cooked any way you like
- 4 slices lightly buttered white toast
Fire and Ice Pineapple Bits
By bskippa
In a medium bowl, combine the sugar, salt and chile, pressing with the back of a spoon until mixed
- 1/4 cup sugar
- 2 teaspoons coarse salt
- 1/2 teaspoon finely chopped hot fresh chile, such as habanero
- 4 cups fresh pineapple chunks
Shepherd's Pie
By bskippa
n a large saucepan, combine the potatoes and enough salted water to cover by 1 inch
- 2 pounds small yellow-fleshed potatoes, halved
- 2 tablespoons extra-virgin olive oil
- 10 ounces cremini mushroom slices
- 2 carrots, cut into 1-inch pieces
- 2 parsnips, cut into 1-inch pieces
- 1 onion, chopped
- 1 pound 93-percent lean ground beef
- 1/4 cup flour
- 1-1/2 cups beef broth
- 1/2 cup canned crushed tomatoes
- Salt and pepper
- 3/4 cup 2-percent milk
- 1-1/2 pounds baby spinach
Chicken Hash
By bskippa
1. in a mini food processor or blender, combine the bread, cheese, and pepper; pulse until the mixture is the consi...
- 2 slices white bread
- 1-1/2 T grated Parmesan cheese
- 1/8 t ground white pepper
- 1 T butter
- 1 onion, chopped
- 1 celery stalk, chopped
- 3/4 pound skinless boneless chicken breasts, cut into 1/2inch pieces
- 1 T all purpose flour
- 1 t dried thyme
- 1/2 t minced fresh chives
- 1/4 t salt
- 1 C fat free milk
- 1 green bell pepper, seeded and chopped
- 1/4 t paprika
Pork Chops with Pipian Sauce and Black Beans
By bskippa
In a blender, process 1/4 cup broth, the salsa, onion and half the garlic and cilantro at high speed until smooth
- One 14.5-ounce can chicken broth
- 1/2 cup salsa verde
- 1 onion—trimmed, peeled and quartered
- 4 cloves garlic, smashed and peeled
- 3/4 cup lightly packed cilantro leaves
- 4 center-cut pork chops on the bone
- Salt and pepper
- 3 tablespoons vegetable oil
- 1-1/4 cups toasted shelled pumpkin seeds
- One 15.5-ounce can black beans
Sammy D.Jr.-Size Melts
By bskippa
Place 12 slices of bread on a work surface
- 1 loaf mini pumpernickel or rye bread
- 1/2 pound deli-sliced Swiss cheese
- 1/2 pound deli-sliced turkey pastrami or smoked turkey
- 4 plum tomatoes, sliced
- Salt and freshly ground pepper
- 3 tablespoons chopped chives (10 to 12 blades)
- 2 tablespoons butter
Chicken and White Bean Stew
By bskippa
In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes
- 4 slices bacon, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 pound red potatoes, cut into cubes
- One 32-ounce container (4 cups) chicken broth
- 1 whole rotisserie chicken
- Two 15.5-ounce cans small white beans, rinsed
- 5 ounces arugula (5 cups)
- Salt and pepper
Tuscan Cacciatore Risotto
By bskippa
1. In a medium saucepan, bring the wine and broth to a simmer, then reduce the heat to low and keep warm
- 1/2 bottle dry red wine
- 3 cups chicken broth
- 3 tablespoons evoo
- 1/4 pound bacon
- 1 onion chopped
- 4 cloves garlic finely chopped
- 2 pinchs crushed red pepper
- 1-1/2 cups arborio rice
- 2 tablespoons rosemary finely chopped
- 2 tablespoons tomato paste
- Salt
- Pepper
- 1 pound boneless, skinless chicken breasts chopped into bite size pieces
- 1/2 cup freshly grated pecorino ramano cheese