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Apricot Chicken Salad

Apricot Chicken Salad

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Mix mayonnaise, preserves, lemon juice, and cayenne in small bowl until combined

  • 1/3 cup mayonnaise
  • 1/4 cup apricot preserves or peach preserves
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 3 cups shredded cooked chicken
  • 1/2 cup red grapes, halved
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons chopped fresh tarragon leaves
  • Table salt
4.7/5 (16 Votes)

Chicken with Roasted Sweet Potato Salad

Chicken with Roasted Sweet Potato Salad

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Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons oil, 1/2 teaspoo...

  • 2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
  • 1 red onion, thinly sliced
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • 1 bunch spinach, thick stems removed (about 4 cups)
  • 2 tablespoons fresh lime juice
4.5/5 (4 Votes)

Chicken and Dumplings

Chicken and Dumplings

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This one comes with a great "how-to" video, sure to tempt you into trying the recipe

  • 1 (3 to 3-1/2 pound) whole chicken
  • 2-1/2 quarts cold water
  • 1 large carrot, cubed
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 Tablespoons all-purpose flour, or as needed
  • salt and freshly ground black pepper to taste
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 1/2 cup creme fraiche
  • 1/2 cup milk
  • 2 teaspoons chopped fresh thyme leaves
  • 2 eggs
  • 2 cups self-rising flour
  • OR, if you have no self-rising flour, substitute2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.
  • 4 sprigs thyme, for garnish
4.5/5 (15 Votes)

Butternut Squash with Wilted Spinach

Butternut Squash with Wilted Spinach

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Reviews from other cooks suggest that the blue cheese may be too strong on the first day, but is delicious the day ...

  • 1/4 cup blue cheese crumbles
  • 3 Tablespoons lemon juice
  • Salt and ground black pepper; to taste
  • 1-1/2 teaspoon extra-virgin olive oil
  • 1/2 small red onion thinly sliced
  • 1 (5 ounce) package baby spinach
  • 4 cups cubed and roasted butternut squash; warmed
4.3/5 (8 Votes)

Zucchini Parmesan

Zucchini Parmesan

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If you have a food mill, quarter tomatoes

  • SAUCE
  • 2 to 2-1/2 pounds fresh ripe tomatoes
  • 1 Tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 2 to 4 garlic cloves (to taste)
  • Salt and pepper
  • 1/8 teaspoon sugar
  • 2 sprigs fresh basil
  • 1 Tablespoon chopped fresh basil
  • ZUCCHINI PARMESAN
  • 2 to 2-1/4 pounds zucchini
  • Salt and pepper
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 to 1 teaspoon red pepper flakes, to taste
  • 3/4 cup freshly grated Parmesan
4.5/5 (2 Votes)

Smoke Salmon Spread

Smoke Salmon Spread

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From FoodFanatic

  • 1/4 cup light mayonnaise
  • 4 ounces fat free cream cheeses, softened
  • 1 tablespoon capers
  • 1-1/2 tablespoons red onion, minced
  • 1/2 teaspoon horseradish
  • 1/2 lemon-worth lemon juice
  • 4 ounces smoked salmon, finely chopped and divided
  • 2 Tablespoons dill, fresh, chopped and divided
4.5/5 (11 Votes)

Rich Tomato Soup

Rich Tomato Soup

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Add 1-2 Tblsp cream sherry as a flavor enhancer

  • 1/2 cup chopped onion
  • 3/4 cup chopped green or red sweet pepper
  • 1 tablespoon margarine
  • 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1/8 teaspoon ground red pepper (optional)
  • 2 cups tomato juice
  • 1 cup buttermilk
  • Fresh basil leaves or lime slices (optional)
5/5 (3 Votes)

Grilled Ginger-Beer Chicken

Grilled Ginger-Beer Chicken

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Source: Food Network Magazine

  • 6 chicken quarters (4 to 4 1/2 pounds total)
  • 2 tablespoons ground ginger
  • Kosher salt and freshly ground pepper
  • 6 12-ounce bottles ginger beer
  • 6 black tea bags
  • 3/4 cup minced onion
  • 1 28-ounce can diced tomatoes
  • 1/4 cup dijon mustard
  • 3 tablespoons Worcestershire sauce
  • 1/4 cup packed light or dark brown sugar
  • 12 sprigs thyme
  • 1 stick unsalted butter, melted
4.6/5 (13 Votes)

Ritzy Oven-Fried Chicken

Ritzy Oven-Fried Chicken

By

Heat oven to 375° F. Set a wire rack inside a rimmed baking sheet and lightly coat with oil

  • Canola oil, for the rack
  • 1/2 teaspoon paprika
  • 1-1/4 cups buttermilk
  • kosher salt and black pepper
  • 2-3/4 pounds bone-in chicken parts (thighs, legs, or breasts), skin removed
  • 1 cup crushed buttery round crackers (such as Ritz; about 4 ounces)
  • 1/4 cup reduced-fat mayonnaise
  • 1 Tablespoon cider vinegar
  • 3/4 pound broccoli, chopped (about 4 cups), or 12 ounces broccoli slaw
  • 1 large carrot, coarsely grated
  • 1/2 small shallot, chopped
4.2/5 (10 Votes)

Lemon Butter Chicken Breasts

Lemon Butter Chicken Breasts

By

A quick (30 minutes) and easy dinner, great with rice pilaf

  • 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons lemon pepper seasoning
  • 1/3 cup butter (we sub Smart Balance)
  • 2 lemons, sliced
  • 2 Tablespoons lemon juice
4.3/5 (14 Votes)