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Recipes
Wild Rice and Mushroom Soup
By nurseliz
1. Put wild rice, salt, and 8 cups cold water in a medium pot
- 3/4 cup wild rice (see Notes)
- 1 tablespoon salt $
- 1 ounce dried porcini mushrooms
- 5 tablespoons butter at room temperature, divided $
- 4 ounces pancetta, finely chopped (see Notes)
- 8 ounces button mushrooms, finely chopped
- 1 leek, halved, rinsed, and white and light green parts thinly sliced
- 2 tablespoons flour $
- 1/2 cup dry white wine $
- 4 cups reduced-sodium chicken or vegetable broth $
- 3 tablespoons minced flat-leaf parsley
- 1/2 teaspoon freshly ground black pepper $
- 2/3 cup heavy whipping cream
Crock-pot Chicken Alfredo
By nurseliz
Saute onions and red peppers in a skillet in a little oil
- 1.5 lbs chicken chicken breast (boneless skinless) – cut into bite-size pieces
- 1/2 onion (chopped)
- 1 garlic cloves (minced)
- 1 cup roasted red pepper (strips)
- 15 ozs alfredo sauce
- 4 cups broccoli florets (frozen)
- 1/4 cup grated parmesan cheese
- 1 Tbs Pepper
- Olive Oil
Chef Donatella Arpaia’s Chicken Parm Hero
By nurseliz
Dr Oz
- 2 large cloves of roasted garlic (purple stripe garlic best for roasting)
- 1-2 tbsp of extra-virgin olive oil
- Dried oregano
- 1 cup blanched cherry tomatoes
- 1/2 cup sliced zucchini
- 6 bocconcini
- Salt and freshly ground pepper to taste
- 2 (4-oz) organic skinless chicken breast halves, thinly pounded
- 2 high-fiber whole-wheat baguettes (or low carb wrap)
- 2-3 leaves of basil
- Simple Marinade
- Juice of half a lemon
- 2 tbsp of extra-virgin olive oil
- Oregano
Savory Slow-Roasted Baked Chicken
By nurseliz
Preheat oven to 275 degrees F
- Basting Sauce:
- 1 whole large roasting chicken
- salt and pepper to taste
- 1 stick butter
- 1 lemon, squeezed and zested
- 1 tsp. Worcestershire sauce
- 1/2 tsp. yellow mustard
- 1/2 tsp. vinegar
- dash Tabasco (or other hot sauce)
Spicy Shrimp Pasta
By nurseliz
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions
- 8 oz.
- dried angel hair pasta
- 3 cups
- fresh broccoli florets
- see savings
- On Sale
- 1 6.5-oz. jar
- sun-dried tomato strips with Italian herb packed in oil
- 2 2
- shallots, finely chopped
- 1 lb.
- frozen, peeled, and deveined shrimp with tails, thawed and drained
- 1/4 to 1/2 tsp.
- crushed red pepper
- 1/4 cup
- snipped fresh basil
Barbecue St. Louis Pork Ribs
By nurseliz
Total Time: 6 hr 5 min Prep 20 min Inactive 15 min Cook 5 hr 30 min Yield: 6 serving
- 2 teaspoons paprika
- 1 1/2 teaspoons whole black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- 3 slabs St. Louis style ribs, 2 to 3 pounds each
- 4 tablespoons kosher salt
- 1/3 cup spicy brown mustard
- Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips
Scallop Pesto Pasta
By nurseliz
Cook pasta according to package directions
- 8 ounces uncooked angel hair pasta
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound sea scallops
- 3 tablespoons butter
- 1/2 cup prepared pesto
Easy Baked Mushrooms
By nurseliz
Directions Place mushrooms on a baking sheet
- Ingredients
- 1 pound medium fresh mushrooms, halved
- 2 tablespoons olive oil
- 1/4 cup seasoned bread crumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Fresh parsley, optional
Festive French Pancakes
By nurseliz
comfort food diet weight watchers points 4
- Ingredients
- 2/3 cup milk
- 2 eggs
- 1/3 cup water
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons confectioners' sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preserves of your choice, optional
- Additional confectioners' sugar, optional
Portobello Mushroom Onion Soup
By nurseliz
In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes
- 5 cups thinly sliced halved onions
- 4 fresh thyme sprigs
- 3 tablespoons butter, divided
- 1-1/2 pounds sliced baby portobello mushrooms
- 3 tablespoons brandy, optional
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 cup white wine or additional vegetable broth
- 1/4 teaspoon pepper
- 13 slices French bread (1/2 inch thick)
- 13 slices provolone cheese