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Recipes
Tex-Mex Beef Tacos
By á-32
Heat a large nonstick skillet over medium-high heat
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 pound ground sirloin
- 1 cup frozen whole-kernel corn
- 1/2 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8-ounce) can tomato sauce
- 1 to 3 drained canned chipotle chiles in adobo sauce, chopped
- 10 (8-inch) fat-free flour tortillas
Grilled Caprese Sandwiches Recipe | MyRecipes.com
By á-32
Calories: 349 Calories from fat: 13% Protein: 25g Fat: 5
- 8 slices (about 11 oz.) rustic sourdough or Italian country bread
- 2 large garlic cloves, halved
- 1 tablespoon olive oil
- 8 slices (6 oz.) mozzarella cheese
- 2 ripe heirloom tomatoes, thinly sliced
- 1/2 cup thinly sliced roasted red peppers $
- 16 large basil leaves
- 1/2 About 1/2 tsp. kosher salt
- 1/2 About 1/2 tsp. pepper $
Asian Chicken salad
By á-32
Combine the first six ingredients in a large bowl and serve with the Asian dressing and rice on the side
- 2 medium chicken breasts, grilled and diced
- 1 pound romaine lettuce, inner leaves
- 2 ounces sugar snap peas
- 1 ⁄2 cup red bell pepper rings
- 1 cup shredded cabbage
- 1 tablespoon chopped cilantro
- 2 tablespoons Christine’s Asian Fusion Dressing
- 1 cup steamed brown rice
- Christine's Asian fusion dressing
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds, toasted
- 1 ⁄4 teaspoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fresh lime juice
- 1 teaspoon water
Orzo Salad
By á-32
Pour the broth into a heavy large saucepan
- 4 cups chicken broth
- 1 1/2 cups orzo
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- 3/4 About 3/4 cup Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
Grilled Salmon with Morel Vinaigrette
By á-32
Heat grill to high. Brush salmon on both sides with oil and season with salt and pepper
- 4 (8-ounce) wild salmon fillets
- Olive oil
- Salt and pepper
- Morel Vinaigrette, recipe follows
- 2 ounces dried morel mushrooms
- 1/4 cup Champagne vinegar
- 1/2 small shallot, thinly sliced
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper
- 1/2 cup olive oil
- 3 tablespoons coarsely chopped fresh parsley leaves
Goat Cheese Stuffed Mushrooms
By á-32
1. Preheat oven to 400 degrees
- Olive oil, for baking sheet
- 3 * 3 slices white sandwich bread
- 1 * 1 small garlic clove, coarsely chopped
- 1 * 1 log (5 ounces) soft goat cheese, crumbled
- 1/2 * 1/2 cup fresh parsley leaves
- 1/4 * 1/4 teaspoon red-pepper flakes
- * Coarse salt
- 2 * 2 packages (10 ounces each) white button mushrooms, stems removed
Jerrie's Chili Bake Off Chili
By á-32
Layers of flavor with the correct amount of heat
- 3 # Lean Hamburger
- 1 Green Bell Pepper Diced
- 1 Red Bell Pepper Diced
- 4-8 Fresh Jalapeños diced small. Add as many has you like
- 1 Large Onion Diced
- 1 plus teaspoon Salt
- 1 plus teaspoon Garlic Powder
- 1/2 teaspoon Pepper
- 1/3 Cup Chili Powder
- 1 3/4 Cup Ketchup
- 3 T lemon juice concentrate
- 1/3 C Dark Brown Sugar
- 1 T Worcestershire Sauce
- 2 t Regular White Vinegar
- 1 1/2 t yellow table mustard
- 1 1/2 T Cumin
- 3 C Spicy Hot V8 Juice
- 1 16 OZ Can Dard Kidney Beans Rinsed
- 2 8 OZ PKGs Fresh sliced Mushrooms
- 2 14.5 Cand ;of stewed tomatoes with juice crushed with Hands
- 1 Cup Beef Bouillon (1tsp beef base dissolved into 1 cup Hot water)
- 1 T Umami Paste
- 3 ground Dundicuts Dried Peppers
Artichoke and Spinach Dip
By á-32
Yummy
- 1 8 ounce package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1/4 cup grated romano cheese
- 1 clove garlic, peeled and minced
- 1/2 tsp dried basil
- 1/4 tsp salt
- salt and pepper to taste
- 1 14ounce can or jar of plain artichoke hearts drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained or 2 handfuls of fresh baby chopped
- 1/4 cup shredded mozzarella cheese
eef and pumpkin stew Giada De Laurentiis
By á-32
Preheat oven to 350 degrees F
- 1 - 11 ounce pumpkin, clean and seeded
- 3 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 pounds stew beef, cut into 2-inch cubes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup dry Marsala wine
- 1 pound pumpkin cubes, cut into 2-inch cubes
- 1/4 cup chopped sun-dried tomatoes
- 2 1/2 cups beef broth
- 1 can black beans with juice
- 2 tablespoons fresh chopped flat-leaf parsley (optional)
- Crusty bread, for serving
Chicken Picatta
By á-32
2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped