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Recipes
Sweet and Spicy Grilled Salmon
By sassy47
Preheat an outdoor grill or grill pan on medium high
- 2 tablespoons hot sauce, such as Frank's
- 1 tablespoon packed dark brown sugar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons light mayonnaise
- 1 tablespoon snipped chives
- 8 stalks celery, very thinly sliced in half moons on an angle
- 1/2 small red onion, very thinly sliced
- Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
- Kosher salt and freshly ground black pepper
- Vegetable oil, for oiling the grill
Parmesan Garlic Ramen
By sassy47
Boil noodles according to package instructions
- 3 tbsp. butter
- 2 garlic cloves
- 1 cup shredded Parmesan
- 3 packets ramen noodles (seasonings discarded)
- 2 tbsp. Chopped flat-leaf parsley
Crockpot Hamburger Soup
By sassy47
In a medium skillet, brown hamburger over medium heat
- 6 ounces lean ground beef
- 1/4 cup and 2 tablespoons chopped carrots
- 1/4 cup and 2 tablespoons chopped celery
- 1/4 cup and 2 tablespoons chopped onion
- 2-1/4 cubes beef bouillon
- 1-3/4 cups and 2 tablespoons water
- 3/8 (8 ounce) can tomato sauce
- 3/8 (16 ounce) can diced tomatoes
- 1/4 teaspoon salt
- 3/8 (10 ounce) package frozen corn kernels
- 1/4 teaspoon dried basil
- 1 tablespoon and 1/4 teaspoon ketchup
- Shredded cheddar cheese for topping
Bacon Jalapeno Popper Quiche
By sassy47
Preheat oven to 400 degrees F Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and si...
- 9 inch frozen pie crust
- 1/2 cup cream cheese, room temperature
- 2 jalapenos, diced (deseed for less heat)
- 1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
- 3 slices bacon, cooked crisp and coarsley chopped
- 1/2 cup whipping cream
- 1/2 cup half-and-half
- 5 large eggs
- 1 teaspoon paprika
- salt
- 1/2 cup shredded cheddar cheese
- optional-light sour cream
Potato cakes
By sassy47
Mix everything together
- 1 pound shredded fresh potatoes, or frozen potatoes, thawed or squeezed dry
- 2 eggs, slightly beaten
- 2 Tbsp. flour or bit more to hold together
- salt and pepper or seasoning salt to taste
- 1 small onion, minced finely
- handful of fresh parsley, minced
Chicken 'n Veggie Pasta
By sassy47
Use a strainer to rinse and drain noodles well
- 2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
- 8 oz. raw boneless skinless lean chicken breast cutlets
- 1/4 tsp. Italian seasoning
- 1/4 tsp. salt, divided, or more to taste
- 1/8 tsp. black pepper, or more to taste
- 20 asparagus spears, cut into 1-inch pieces
- (about 2 1/2 cups)
- 1 cup sliced brown mushrooms
- 1/4 cup sun-dried tomatoes packed in oil, drained and thinly sliced
- 1 tsp. chopped garlic
- 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- 1 tbsp. reduced-fat Parmesan-style grated topping
Chicken Vindaloo
By sassy47
Combine Hot Curry Spice Blend or curry powder and paprika in small bowl Place chicken in a shallow dish and mix wi...
- For the Hot Curry Spice Blend:
- 1 tablespoon turmeric, scant palmful
- 2 teaspoons ground cumin, 2/3 palmful
- 2 teaspoons ground coriander, 2/3 palmful
- 2 teaspoons hot paprika, 2/3 palmful
- 1 teaspoon dry mustard, 1/3 palmful
- 1/4 teaspoon ground cardamom, eyeball the amount in your palm
- 1/4 teaspoon cinnamon
- (Or, instead of mixing your own spice blend above, substitute 2 tablespoons curry powder combined with 1 tablespoon hot paprika)
- 2 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, finely chopped
- Salt and pepper
- Juice of 2 limes
- 2 tablespoons vegetable or peanut oil
- 1 onion, chopped
- 2 inches ginger root, grated or minced
- 4 large cloves finely chopped
- 2 fresh bay leaves
- 1/4 teaspoon ground cardamom, eyeball the amount in your palm
- 1 Fresno or other moderate heat red chili pepper, seeded and finely chopped
- 1 can petite diced tomatoes
- 1 cup chicken stock
- Garnishes:
- Chopped toasted peanuts or sliced almonds
- Finely chopped mint and cilantro
- Lime wedges
Chicken Fiesta Hasselback
By sassy47
Preheat oven to 400 degrees F
- 4-5 chicken breasts
- 3 cups drained petite cut stewed tomatoes and peppers
- 2 tbsp chopped green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 2 cups Monterey Jack cheese, grated
- Cooking spray
Crockpot Chicken Caesar Wraps
By sassy47
Arrange chicken breasts in abase of slow cooker
- 4 boneless, skinless chicken breasts
- 1 tsp oregano
- 1 tsp parsley
- 1 teaspoon garlic powder
- 1/2 cup water
- 1 tsp olive oil
- 1 tsp parsley
- 2 teaspoons pepper
- 1/2 cup Caesar dressing
- 1/2 cup Parmesan, shredded
- Romaine leaves
- Sliced red onion
Super Hot-n-Crisp Drummers or Wings and Homemade Blue Ranch
By sassy47
For either preparation, place chicken pieces in a large stockpot
- For the Hot-n-Crispy Chicken Coating:
- 3-4 pounds chicken drummers or cut chicken wings
- 1 cup cayenne pepper sauce, such as Texas Pete or Frank’s Red Hot
- 2 cups flour
- 1 tablespoon poultry seasoning
- 1 tablespoon sweet paprika
- 1/2 tablespoon dry mustard
- 1 teaspoon baking powder
- Salt and pepper
- Frying oil, such as vegetable or canola
- Carrot and celery sticks
- For Blue Ranch Dressing:
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 tablespoon lemon juice or white wine vinegar (a splash)
- 1 clove garlic, grated or pasted
- Salt and pepper
- 1 cup blue cheese crumbles
- 3 tablespoons fresh herbs finely chopped such as chives, dill and parsley