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Recipes
Asian Turkey and Rice Soup
By ClaudiaJan
Directions 1. In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the water, carrot...
- Ingredients
- 2 * 2 14-ounce cans reduced-sodium chicken broth
- 1 * 1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces
- 2 * 2 cups sliced fresh mushrooms (such as shiitake or button)
- 1 1/2 * 1 1/2 cups water
- 2 * 2 medium carrots, cut into bite-size strips (1 cup)
- 1/2 * 1/2 cup chopped onion (1 medium)
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 teaspoons grated fresh ginger
- 4 * 4 cloves garlic, minced
- 1 1/2 * 1 1/2 cups sliced bok choy
- 1 * 1 cup instant brown rice
- * Lo-mein noodles (optional)
Skillet-Poached Eggs With Braised Peppers and Onions
By ClaudiaJan
Directions 1. Heat the oil in a large skillet over medium-high heat
- Serves 4
- Hands-on Time: 20m
- Total Time: 25m
- Ingredients
- 3 tablespoons olive oil
- 3 red bell peppers, sliced
- 2 medium onions, sliced
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon paprika
- kosher salt and black pepper
- 8 large eggs
- 2 tablespoons chopped fresh flat-leaf parsley
- country bread, for serving
Migas - a Tex Mex Breakfast!
By ClaudiaJan
Migas (from Roadfood.com) Migas is a Tex-Mex breakfast dish in which eggs are scrambled with tortillas and usually...
- Ingredients:
- Migas (from Roadfood.com)
- Prep time: 2 minutes
- Cook time: 5 minutes
- Servings: 1
- 3 3 eggs
- 2 tablespoons 2 tablespoons milk
- 1 tablespoon 1 tablespoon butter
- 2/3 cup 2/3 cup crisp corn tortilla chips (unsalted), broken into bite-size pieces
- Optional:
- 1/2 cup 1/2 cup cooked, crumbled chorizo sausage
- 1/2 cup 1/2 cup grated sharp cheese
- 1/4 cup 1/4 cup sauteed onions
- 1/2 cup 1/2 cup diced fried potatoes
- Directions:
- Thoroughly mix the eggs with the milk.
- 3 3 . Serve with warm flour tortillas and refried beans or folded inside a soft flour tortilla as a breakfast sandwich.
Hot Chili Sauce (Salsa)
By ClaudiaJan
Mix all ingredients, cover and chill
- 2 cups diced canned tomatoes
- 1 med. Onion, chopped
- 2 cloves of garlic, minced
- 1 can diced green chiles, 4 oz.
- tsp. Salt
- 1 tab. Wine vinegar
- 1 green pepper diced
- tsp. Chile powder
- Mix all ingredients, cover and chill
Tomato-Cheddar Strata with Broccoli
By ClaudiaJan
An impressive brunch dish, strata casseroles are generally assembled the night before their baked, giving the bread...
- 4.5 cup(s) (about three-quarters of a French loaf) 1-inch bread cubes
- Butter, for greasing dish
- 6 ounce(s) shredded Cheddar (about 1 1/2 cups)
- 1 cup(s) halved grape tomatoes
- 1 cup(s) frozen broccoli florets
- 1.5 tablespoon(s) chopped fresh Italian parsley
- 8 large eggs
- 3 cup(s) milk
- 1.25 teaspoon(s) salt
- 1/8 teaspoon(s) freshly ground pepper
- 4 ounce(s) (1/2 cup) ricotta cheese
- 1 teaspoon(s) herbes de Provence
Chicken and Quinoa Burritos
By ClaudiaJan
Directions 1. Dividing evenly, top the warmed tortillas with the chicken, beans, quinoa, Monterey Jack, cilantro, ...
- Ingredients
- 4 burrito-size whole-wheat tortillas, warmed
- 1 cup shredded rotisserie chicken, warmed
- 1 cup black beans, rinsed and warmed
- 1 cup cooked quinoa or brown rice
- 1 cup grated Monterey Jack
- 1 cup fresh cilantro sprigs
- 1/2 cup low-fat Greek yogurt
- 1 avocado, sliced
- 1 cup corn salsa
Bloody Mary
By ClaudiaJan
Directions In a large pitcher, combine the tomato juice, vodka, lemon juice, horseradish, Worcestershire, hot sauc...
- 3 cups tomato juice
- 3/4 cup (6 ounces) vodka
- 1/3 cup fresh lemon juice
- 1 to 2 tablespoons prepared horseradish
- 2 teaspoons Worcestershire sauce
- 1 to 2 teaspoons hot sauce (such as Tabasco)
- 1/2 teaspoon celery salt
- 4 pepperoncini peppers plus 1 tablespoon of the brine
- black pepper
- 4 stalks celery
Roasted Peppers with Spaghetti Stuffing
By ClaudiaJan
Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all...
- 6 bell peppers, preferably a mix of red, orange, and yellow
- Coarse salt
- 8 ounces thin spaghetti
- 2 tablespoons extra-virgin olive oil
- 2 anchovy fillets
- 1/2 red onion, thinly sliced
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons red-wine vinegar
- Fresh oregano leaves, for serving
Rose Grapefruit Cocktail
By ClaudiaJan
Directions Divide wine and juice among four glasses
- 1 cup Lillet Rose or Blanc
- 1/2 cup fresh pink or Ruby Red grapefruit juice
- Ice
Old-Fashioned Lemonade
By ClaudiaJan
Old-Fashioned Lemonade 4 lemons, thinly sliced 3/4 c
- :
- Old-Fashioned Lemonade
- 4 lemons, thinly sliced
- 3/4 c. sugar 4 c. cold water ice cubes
- Garnish: additional lemon slices
- Place lemons in a large non-metal bowl; sprinkle with sugar and let stand for 10 minutes. Add water, stirring and pressing lemons. Discard lemon slices and serve lemonade over ice. Garnish with additional lemon slices. Makes 4 servings.