Suepeasley's profile page
Recipes
Flank Steak with Tomato Bruschetta
By suepeasley
1. Preheat grill to medium-high heat
- 2 teaspoons canola oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon Creole seasoning
- 1 (1-pound) flank steak, trimmed
- Cooking spray
- 2 cups cherry tomatoes
- 4 teaspoons olive oil, divided
- 2 tablespoons chopped fresh basil
- 1 small shallot, chopped
- 4 (1-ounce) slices whole-wheat French bread baguette
- 1 garlic clove, halved
Sweet and Tangy Slow Cooker Brisket
By suepeasley
1. Sprinkle brisket with salt and pepper
- 1 (4 1/2 lb.) flat cut brisket
- 1 1/4 kosher salt
- 1/2 tsp pepper
- 1 TBSP canola oil
- 1 1/2 tsp garlic powder
- 1 tsp paprika
- 3 medium carrots , peeled and cut into thirds
- 3 celery stalks cut into thirds
- Cooking spray
- 2 large onions, halved and vertically sliced
- 4 garlic cloves, chopped
- 1 cup beef stock
- 1 (15 oz)can crushed tomatoes
- 2 TBSP brown sugar
- 2 TBSP cider vinegar
- 5 thyme sprig2 bay leaves
Beef Satay
By suepeasley
1. Stir peppercorns in a small skillet over med-high heat 2-4 minutes until smoking, transfer to a large glass bowl
- 1 TBSP cracked pepper
- Kosher salt
- 1/4 cup red wine
- 6 TBSP Dijon mustard
- 2 TBSP soy sauce
- 1/4 tsp dried thyme
- 2 TBSP minced garlic
- 1/2 cup plus 2 TBSP canola oil
- 1 lb hanger steak, trimmed and sliced across the grain
- 20 bamboo skewers, soaked in water
Peanut Noodles
By suepeasley
1. Heat large covered pot of salted water to boiling 2
- 1/3 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 TBSP rice vinegar
- 1 TBSP sesame oil
- 1 clove garlic
- 2 cups shredded rotisserie chicken meat
- 1 small red pepper, thinly sliced
- 1 lb spaghetti
- 1 large kirby cucumber
- 1 cup cilantro
- hot chili sauce
Chicken Stuffed with Spinach, Feta, and Pine Nuts
By suepeasley
Preheat oven to 350°. 2. Heat a large nonstick ovenproof skillet over medium-high heat
- 5 ounces fresh spinach, chopped
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons pine nuts, toasted
- 1 teaspoon fresh thyme, minced
- 2 teaspoons fresh lemon juice
- 2 garlic cloves, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup fat-free, lower-sodium chicken broth
Baked Chicken Nuggets
By suepeasley
1. Preheat oven to 400. Cut chicken into pieces
- 4 boneless chicken breasts
- 2 cups panko
- 2/3 cup parmesan
- 2 TBSP vegetable oil
- 1 cup flour
- 6 large eggs
- cooking spray
- Honey Mustard for serving
Artichoke Bruschetta (or Hot Artichoke Dip)
By suepeasley
1. In a large bowl, use an electric mixer to beat cream cheese until smooth
Maple-Glazed Brussel Sprouts
By suepeasley
1. In a pot cook bacon on med-high (7-8)minutes or until crisp
- 7 slices thick-cut bacon, chopped
- 3 lbs brussel sprouts, trimmed and cut in half
- 2 large shallots, thinly sliced
- 1/3 cup chicken broth
- 1/4 cup maple syrup
- 2 TBSP red wine vinegar
- `/4 tsp ground red pepper flakes
Chunky Tomato Soup with Pistou and Crostini's
By suepeasley
1. In a large pot over medium heat butter and olive oil
- 2 TBSP butter Pistou Crostini
- 2 TBSP olive oil
- 1 large onion 2 cups basil leaves, chopped 8 slices, baguettes
- 3 carrots, peeled 2 cloves garlic, chopped 1 cup grated, Jarlsberg
- 3 celery sticks, chopped 1/2 cup olive oil or Gruyere cheese
- 1 clove garlic, chopped pinch of salt
- 1/4 cup sherry wine
- 2 (14.5oz) cans dised tomatoes
- 1 TBSP sugar
- 4 cups chicken broth
- 3 sprigs thyme
- salt and pepper to taste
Sun-Dried Tomato Cream Sauce
By suepeasley
Blend in Vitamix
- 2 cups milk
- 3 TBSP tomato paste
- 1 TBSP cream cheese
- 2 TBSP corn starch
- 1 TBSP butter
- 3/4 cup whole sun-dried tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 cup shredded mozzarella
- 1/4 tsp red pepper flakes
- 1 garlic clove 1 tsp salt