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Recipes
Colleen's Slow Cooker Jambalaya
By cprzybyl
Nutritional Information Amount Per Serving Calories: 235 | Total Fat: 13
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 pound andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 pound frozen cooked shrimp without tails
Beef-Broccoli Stir-Fry
By cprzybyl
Nutritional Info (Per serving): Calories: 205, Saturated Fat: 1g, Sodium: 659mg, Dietary Fiber: 4g, Total Fat: 6g...
- 2 tablespoon soy sauce, reduced-sodium 1 tablespoon cornstarch 1 tablespoon vinegar, white 1 tablespoon ginger, fresh, grated 1/4 teaspoon pepper, red, crushed 2 clove(s) garlic, minced, minced 12 oun
Southern Cornbread Dressed-Up Chicken
By cprzybyl
Preheat the oven to 375 degrees
- 4 strips thick-sliced bacon
- 2 large onions, thinly sliced
- Kosher salt and freshly ground pepper
- 1 cup crumbled prepared cornbread
- 2 cups baby spinach
- 1 cup grated sharp cheddar cheese
- 1/4 cup pecan pieces
- 2 cloves garlic, minced
- 2 tablespoons dijon mustard
- 1/4 teaspoon freshly grated nutmeg
- 2 chicken halves, backbone removed (about 1 1/2 pounds each)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
Sea Bass and Cucumbers in Champagne Sauce
By cprzybyl
Jane Kirby, Real Simple MAY 2002
- 1 1/2 cups champagne or dry sparkling wine
- 1/2 teaspoon salt
- 2 scallions, cut into 2-inch pieces
- 1 1/2 pounds sea-bass fillets (cut into 4 pieces)
- 1 seedless cucumber, halved lengthwise and cut into 1/4-inch slices
- 3/4 cup light cream or whole milk
Slow-Cooker Chicken Tortilla Soup
By cprzybyl
Directions Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
Grilled Pork Chops with Sauteed Apples, Onion Rings and Mustard Greens
By cprzybyl
Recipe courtesy Elizabeth Falkner
- 3 teaspoons salt
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon pimenton
- 4 whole cloves
- 1 teaspoon light brown sugar
- 3 bone-in center-cut pork chops (10 to 12 ounces each)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 Granny Smith apple, cored and sliced into 1/4-inch-thick slices
- 1 whole star anise
- 1 tablespoon unsalted butter
- 2 tablespoons brandy
- Salt
- 2 cups canola oil, for frying
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt, plus more as needed
- A few grinds of black pepper
- 1/2 cup buttermilk
- 1 large yellow onion, sliced into 1/2-inch rings and separated
- Mustard greens, for serving
Meadowwood Tapioca Pudding
By cprzybyl
Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved
- 4 cups whole milk
- 2/3 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup small tapioca pearls
- 3 egg yolks
Alfredo Sauce
By cprzybyl
Melt butter or margarine in a saucepan over medium heat
- 3 tablespoons butter
- 8 fluid ounces heavy whipping cream
- salt to taste
- 1 pinch ground nutmeg
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 egg yolk
- 2 tablespoons grated Parmesan cheese
Shrimp Arrabbiata
By cprzybyl
Cook pasta according to the package directions, omitting salt and fat
- 6 ounces fresh linguine
- 2 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/2 cup prechopped onion
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons chopped fresh parsley