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Recipes
Don Pablo’s Tortilla Soup
By Koric
Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1-2 hours
- 3 Split Breasts
- 1 Gallon Water
- 3 Carrots — 1/4 Sliced
- 3 Celery Stalks — 1/4 Sliced
- 1/2 C. Onion — Chopped
- 2 Tbsp. Garlic — Minced
- 4 tsp. Salt
- 1 tsp. White Pepper
- 1 tsp. Black Pepper
- 1/2 tsp. cayenne pepper
- 1/2 tsp. cumin
- 1/4 C. Cilantro — Chopped
- 1 Can Rotel Tomatoes — Mild
- 1/2 Pint Heavy Whipping Cream
- 1/2 Can Corn — Or Fresh
- 1 Bag Corn Tortillas
- 12 Ounces Monterey Jack Cheese — Fancy
Garlic Rubbed Beef Tenderloin
By Koric
Foolproof Beef Tenderloin
- 2-4 Cloves Garlic
- 2 T Olive Oil
- Salt and Pepper to taste
- 1-2 lb Beef Tenderloin
Shirley's Quiche
By Koric
Easy and quick quiche recipe
- 2 bottom crusts floured
- 6 eggs beaten
- 1/4 cup half and half
- 1 medium onion chopped
- 1 green pepper chopped
- 1 cup swiss cheese grated
- 1/2 cup hot pepper cheese grated
- *6 bacon strips cooked and crumbled
- *1 cup ham chopped
- *1 cup sausage cooked and crumbled
- * Optional
Mexican Chicken
By Koric
1. Preheat oven to 350 degrees F (205 degrees C)
- 6 skinless, boneless chicken breast halves
- 1 (20 ounce) jar salsa
- 1 large red bell pepper, chopped
- 2 tablespoons ground cumin
- 2 tablespoons lemon juice
- 2 tablespoons chili powder
- 3 cloves crushed garlic
- 1 small onion
- 2 (15 ounce) cans black beans, rinsed and drained
- Optional: sour cream and green onion
Grilled Salmon
By Koric
1 Place salmon on well-greased broiler pan
- 6 medium salmon steaks
- 1/3 cup olive oil
- 4 cloves garlic , crushed
- 1/2 cup parsley , Chopped
- 1/4 teaspoon dried dill weed
- 1 teaspoon salt
- 1 cup fine dry breadcrumb
- 1/4 cup butter or 1/4 cup margarine , softened
- Read more: http://www.food.com/recipe/grilled-salmon-7760#ixzz1hg9D8DlJ
Deconstructed Stuffed Cabbage Casserole
By Koric
Preheat oven to 350F/180C
- 1 1/2 T olive oil, divided (more or less, depending on your pan)
- 1 lb. lean ground beef
- 1 large onion, chopped small
- 1 T finely minced garlic
- 1/2 tsp. dried thyme
- 1 tsp. sweet Hungarian Paprika (good quality paprika makes a big difference in flavor in a dish like this)
- 1/2 tsp. sharp Hungarian Paprika (optional; if making for kids I might leave this out)
- salt and fresh ground black pepper to taste (for seasoning meat mixture and cooked cabbage)
- 1 1/2 heads green cabbage, coarsely chopped
- 1 can (14.5 oz.) petite dice tomatoes with juice
- 1 can (15 oz.) tomato sauce
- 1/4 cup water (just enough to rinse out each of the cans)
- 2 cups cooked rice (I used brown rice)
- 2 cups low-fat cheese (optional; I used a blend of 80% low-fat mozzarella, 10% low-fat cheddar, and 10% Provolone.)
Mashed Cauliflower with Roasted Garlic & Chives
By Koric
This vegan cauliflower mash / cauliflower puree with roasted garlic, chives, and nutritional yeast is so healthy, t
- 1 large cauliflower, chopped into florets
- 2 big cloves of roasted garlic (or 1 clove raw garlic)
- 2 tbsp nutritional yeast
- 2 tbsp vegan margarine
- 1 tbsp fresh chives, chopped
- salt & pepper
Chicken Stuffed Poblano Peppers
By Koric
Delicious! This recipe would work with bell peppers as well, but if you too have never tried a poblano, give it a s...
- 2 poblano peppers
- 8 ounces cooked chicken breast, chopped (*or raw chicken, see variation, below*)
- ½ cup fat free refried beans
- 1/3 cup salsa
- 2 ounces reduced fat cheddar cheese, grated
- ¼ cup light sour cream
- (Cilantro, optional)
Ground Turkey Low-Carb Enchilada Casserole with Red and Green Chiles (Gluten-Free)
By Koric
Chop onion and Poblano (Pasilla) pepper, then heat 2 teaspoons olive oil in a large heavy frying pan and saute the ...
- 1 large onion, chopped in pieces about 1/2 inch or slightly smaller
- 1 large Poblano (Pasilla) pepper, chopped in pieces about 1/2 inch or slightly smaller
- 2 tsp. + 2 tsp. olive oil
- 2 lbs. lean ground turkey (I used ground turkey with only 10% fat)
- salt and fresh ground black pepper to season turkey
- 2 cans (15 oz.) red chile enchilada sauce (I recommend mild unless you really like a lot of heat; I used Hatch Gluten Free Red Chile Enchilada Sauce.)
- 3/4 cup light sour cream (plus more for serving if desired, optional)
- 1 large can (27 oz.) whole green chiles (I found Hatch Whole Green Chilies, 27-Ounce can at Amazon.com, but they are more expensive that way. Look for them in a Mexican market if you can.)
- 1 cup + 1 cup grated low-fat Mozzarella cheese
- 1/4 cup + 1/4 cup grated low-fat 4 Cheese Mexican Blend
Beef Tenderloin With Roasted Shallots
By Koric
The shallot sauce takes some time, but is well worth the trouble
- 3/4 pound shallots, halved lengthwise and peeled
- 1 1/2 tablespoons olive oil
- salt and pepper to taste
- 3 cups beef broth
- 3/4 cup port wine
- 1 1/2 teaspoons tomato paste
- 2 pounds beef tenderloin roast, trimmed
- 1 teaspoon dried thyme
- 3 slices bacon, diced
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 4 sprigs watercress, for garnish