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Recipes
Zesty Chicken with Black Beans and Rice
By Potterfan1029
1. In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat
- 2 tablespoons cooking oil
- 1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
- 1 6- to 7.4-ounce package Spanish rice mix
- 1 ¾ cups water
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes, undrained Sour cream, sliced green onions, and lime
- wedges (optional)
Dutch Indies Quesadillas
By Potterfan1029
Fruity and smoky, fresh and flavorful, theses are traditional looking quesadillas with a twist! A combo of fresh p...
- 1 large jalapeño
- 1 small red pepper
- 1/2 large red onion
- 1 tbsp oil
- 1/4 cup fresh cilantro
- 8 oz smoked Gouda
- 1/2 large ripe papaya
- 8 (8 inch) honey wheat flour tortillas
- 1/4 cup sour cream
Stuffed Chicken Breasts
By Potterfan1029
1. Place each chicken breast half between two pieces of plastic wrap
- 4 skinless, boneless chicken breast halves
- 4 ounces crumbled feta cheese with peppercorns, feta cheese with garlic and herb, or plain feta cheese (1 cup)
- 1/2 of a 7-ounce jar roasted red sweet peppers, drained and cut into strips (½ cup)
- 1 tablespoon olive oil
- 1/4 cup chicken broth
Fast Chicken Fettuccine
By Potterfan1029
1. Use kitchen scissors to cut pasta in half
- 1 9-ounce package refrigerated fettuccine
- 1/4 cup oil-packed dried tomato strips or pieces
- 1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
- 8 ounces chicken breast strips for stir-frying
- 1/2 cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
- Freshly ground black pepper
Pepper and Peach Fajita Chicken
By Potterfan1029
1. Sprinkle both sides of chicken breast halves with fajita seasoning
- 4 skinless, boneless chicken breast halves
- 1 1/2 teaspoons fajita seasoning
- 2 tablespoons olive oil or butter
- 1 1/2 cups sweet pepper strips
- 1 medium fresh peach or nectarine, cut into thin slices, or 1 cup frozen peach slices, thawed
Sausage Turnovers
By Potterfan1029
Prefect for brunch, appetizers or a hearty afternoon snack, these mini turnovers are stuffed with savory sausage
- 1 (15 oz) package ready-made refrigerated piecrust
- 6 oz breakfast sausage links
- 1/2 small onion
- 2 oz cream cheese
- 2 tbsp blueberry preserves
Peachy French Toast
By Potterfan1029
This festive brunch dish is quick enough to serve on a busy morning
- 3 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 1 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- Dash salt
- 8 (1 inch thick) slices French bread
- 1 (15 oz) can sliced peaches, drained
- 1/3 cup maple syrup
- 1 tbsp butter
- Confectioners' sugar (optional)
Ohio State Fair Fried Pickles
By Potterfan1029
Hot and crunchy fried pickles, first seen at fairs and carnivals, are becoming more and more popular throughout the...
- 1 (8 oz) jar sweet pickle chips
- 1 (8 oz) jar dill pickle spears
- 3/4 cup flour
- 1/4 cup cornmeal
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 large egg
- 1 cup beer
- Vegetable oil (for frying)
- 1/2 cup blue cheese dressing
Roasted Veggie Stacks
By Potterfan1029
A perfect nibble or any occasion, crunch Parmesan cheese toasts are topped with tasty, balsamic vinegar roasted veg...
- 1 (9-inch) yellow summer squash
- 1 (9-inch) zucchini
- 1 (9-inch) piece French bread
- 1/4 cup olive oil, divided
- 1/2 tbsp balsamic vinegar
- 1/2 tsp dried basil
- 6 grape tomatoes
- 8 large basil leaves
- 1/2 cup shredded Parmesan cheese
- 1/4 cup prepared pesto
Mini Spinach Frittatas
By Potterfan1029
Eggs aren’t just for breakfast! Enjoy these mini frittatas as a heart-healthy snack or for a starter for lunch, ...
- 1 (10 oz) package frozen chopped spinach
- 6 large eggs
- 1 1/2 cups cottage cheese
- 2/3 cup plain dry bread crumbs
- 1/2 cup grated Parmesan cheese