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Recipes
Cinnamon Pork Tenderloin
By eapeterson
In a large resealable plastic bag, combine the first six ingredients
- 3 Tbsp soy sauce
- 3 Tbsp sherry or chicken broth
- 1 Tbsp brown sugar
- 1 1/2 tsp honey
- 1 tsp ground cinnamon
- 1 clove garlic, minced
- 2 - 3/4 pound pork tenderloins
Japanese Pasta
By eapeterson
Mix pasta and other ingredients
- SAUCE:
- 1 pkg. Angel hair pasta
- 4 cooked chicken breasts, shredded (or 2 cans cooked chicken)
- 1 head steamed broccoli
- 1 - 2 cans sliced water chestnuts
- 3/4 cup soy sauce
- 1 cup rice vinegar
- 1 - 2 Tbsp sugar
- 1 lg. clove garlic, crushed
- 1 in. ginger root, grated (or approx 1 tsp ground ginger)
- 1/2 cup green onion
- 1/3 cup olive oil
- sesame seeds
- cilantro to taste
- **Soy sauce makes it salty. Try hoisin or teriyaki
Slow Cooker Chicken Taco Soup
By eapeterson
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker
- 1 onion, chopped
- 1 (16 oz.) can chili beans (drained, but didn't rinse)
- 1 (15 oz.) can black beans (drained, but didn't rinse)
- 1 (15 oz.) can whole kernel corn, drained (half of 16 oz bag frozen ok)
- 1 (8 oz.) can tomato sauce
- 1 (12 fl. oz.) can or bottle beer
- 2 (10 oz.) cans diced tomatoes with green chilies, undrained
- 1 (1.25 oz.) package taco seasoning
- 3 whole skinless, boneless chicken breasts (2 is ok)
- shredded cheddar cheese (opt)
- sour cream (opt)
- crushed tortilla chips (opt)
Chicken Escondido
By eapeterson
quick and easy chicken
- 1 lb chicken breasts, boneless & skinless
- 15 oz can black beans, drained
- 16 oz jar salsa verde
- 1/3 cup sundried tomatoes
- 2 cloves garlic
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
Crockpot Salmon Cheese Casserole
By eapeterson
Flake fish in bowl, removing bones
- 14 3/4 oz. can salmon with liquid
- 4 oz. can mushrooms, drained
- 1 1/2 cups bread crumbs
- 2 eggs, beaten
- 1 cup grated cheese (monterey jack is good)
- 1 Tbsp. lemon juice
- 1 Tbsp. minced onion
Easy Decadent Chocolate Trifle
By eapeterson
Grease 13x9 pan. Sprinkle flour on bottom and sides of pan
- 1 box chocolate cake mix (w/pudding in the mix)
- 3 eggs
- 1/3 to 1/2 cup oil
- (in order to bake cake - mix may vary slightly from above)
- 1 (16 oz) can Hershey's chocolate syrup
- 6 (1.4 oz) SKOR bars, crushed
- 2 (12 oz) tubs cool whip, thawed
- Raspberries, strawberries or cherries - optional garnish
Salmon with Rosemary
By eapeterson
South Beach Phase 1
- 1 lb. salmon
- 2 tsp. extra-virgin olive oil
- 2 tsp. fresh lemon juice
- 1/4 tsp. salt
- Pinch freshly ground black pepper
- 2 cloves garlic, minced
- 2 tsp. fresh rosemary leaves, chopped, or 1 tsp. dried, crushed
- Fresh rosemary sprigs (opt)
- Capers (opt)
Lemon CousCous Chicken
By eapeterson
South Beach Phase 2 Good with Persian Chickpea Salad
- 1 1/4 c. water
- 1 Tbsp. extra-virgin olive oil
- 2 c. broccoli florets
- 1 package Near East Roasted Garlic & Olive Oil Couscous mix
- 1 1/2 cups chopped cooked chicken
- Juice of 1 lemon (about 3 Tbsp.)
- 1/4 tsp. lemon peel
Baked Oatmeal
By eapeterson
Cream oil and sugar. Add beaten egg
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 egg, beaten
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/2 cup oatmeal
- 1/2 cup milk
- Sugar & cinnamon
Pesto Pasta Salad with Julienne Vegetables
By eapeterson
Bring 2 quarts of water to a boil over high heat
- SALAD:
- 2 carrots, chopped julienne
- 1 yellow bell pepper, julienne
- 1 stem broccoli, chopped (2 med sized crowns or more)
- 4 roma tomatoes, chopped julienne
- 1 small red onion, chopped julienne (1/2 of onion is enough)
- 1 fennel bulb, chopped julienne (cut out the core)
- 3 Tbsp. capers, drained
- 1/2 cup golden raisins (half this - 1/4 cup)
- 1 pound cooked penne pasta
- Juice of 1/3 lemon (whole lemon is good)
- Salt and Pepper
- PESTO:
- 1 cup olive oil, or more to taste
- 1/2 cup Parmesan cheese
- 2 cups fresh basil leaves (4-5 Tbsp dried)
- 2 garlic cloves
- 2/3 cup pine nuts, toasted