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Recipes
Buffalo Chicken Mac and Cheese
By nurseliz
Preheat the oven to 350 degrees F
- 13.25 oz. box Barilla Whole Grain Pasta (shells, penne or rotini)
- 1 lb. cooked chicken, cut into bite-sized pieces
- 2 small bell peppers, red and yellow, seeded and diced
- 1 bunch chopped green onions, divided
- 2 garlic cloves, roughly chopped
- 8 oz. cream cheese
- 1 cup GOOD blue cheese dressing
- 1/2 – 3/4 cup Buffalo Hot Wing Sauce
- 3 cups shredded cheese, divided (cheddar, mozzarella or a blend)
- 3/4 cup Panko bread crumbs
Chicken Paillard with Creamy Parmesan Salad
By nurseliz
For the chicken: Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap
- Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 4 eggs, whipped slightly with splash milk
- 2 cups panko bread crumbs
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Dressing:
- 2 anchovy fillets
- 2 egg yolks*
- 2 clove garlic, smashed
- 2 lemons, juiced
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- Salad:
- 1 cup organic grape tomatoes, halved
- 1 bag fresh baby arugala
- 1/2 pound fresh mozzarella cheese, boccancini, halved
- Shaved Parmesan, for garnish
- Lemon wedges, for garnish
- Extra-virgin olive oil, for drizzling
Sloppy Joe Calzones
By nurseliz
In a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 1/2 cup water
- 1/2 cup ketchup
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 cup (4 ounces) shredded cheddar cheese
Pressure Cooker Turkey Bone Soup
By nurseliz
METHOD After you have finished your turkey, save all the bones and freeze to make this soup later
- Left over turkey bones
- 2 large carrots, peeled and cut into 1/2 inch pieces
- 1 can baby corn, drained
- 1/2 can small peas, drained
- 2 medium white potatoes, peeled and cut into cubes
- 2 stalks celery, cut in small pieces
- Spaghetti, broken into 1/2 inch long pieces, enough to measure 1/2 cup
- 1/2 to 1 cup shredded turkey meat, if there is any left over
Reuben Chowder
By nurseliz
Directions In a small skillet, saute onion in oil until tender
- Ingredients
- 1 small onion, sliced
- 1 tablespoon canola oil
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 can (14-1/2 ounces) beef broth
- 2 teaspoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery salt
- 5 ounces deli corned beef, chopped
- 1 cup sauerkraut, rinsed and well drained
- 2 slices rye bread, cubed
- 4 slices Swiss cheese
Beef Bourguignon
By nurseliz
Total Time: 16 hr 0 min Prep 15 min Inactive 12 hr 0 min Cook 3 hr 45 min Yield: 8 servin
- Marinade:
- 4 pounds beef chuck, cut into 1-inch chunks
- 1 large onion, quartered
- 2 carrots, peeled and halved
- 2 ribs celery, halved
- 5 cloves garlic, smashed
- 1 (750 ml) bottle red wine
- 3 fresh bay leaves
- Stew:
- Extra-virgin olive oil, to coat pan
- Kosher salt
- 1/2 cup all-purpose flour
- 8 ounces slab bacon, cut into lardons
- 1 large onion, cut into 1/4-inch dice
- 2 carrots, cut into 1/4-inch dice
- 2 ribs celery, cut into 1/4-inch dice
- 2 cloves garlic, finely chopped
- 1/4 cup tomato paste
- 2 cups red wine (reserved marinade)
- 3 to 4 cups beef stock, plus more as needed
- 3 bay leaves
- 1 bundle fresh thyme
- 1 pound cremini mushrooms, quartered
- 1 pound red bliss potatoes, quartered
- 1/2 bunch fresh chives, finely chopped, for garnish
French Country Beef Stew
By nurseliz
In France, this classic stew made with beef, vegetables and red wine would be known as a daube
- Ingredients
- 2 2
- teaspoons of
- extra-virgin olive oil
- 4 4
- slices of
- turkey bacon
- 1 1/2 1 1/2
- cup of
- finely chopped onion
- 1 1/2 1 1/2
- cup of
- diced carrots
- 1/2 1/2
- cup of
- diced celery
- 3 3
- cups of
- reduced-sodium beef broth
- 2 2
- cups of
- dry red wine
- 1 1
- teaspoon of
- fresh thyme leaves
- 2 2
- bay leaves
- 2 2
- orange zest
- 3 1/2-3 3/4 3 1/2-3 3/4
- pounds of
- sliced beef shank
- Freshly ground pepper
- 1/2 1/2
- cup of
- chopped watercress
Shrimp Parmesan
By nurseliz
1. In a medium saucepan, cook onion in hot butter until onion is tender
- 1 tablespoon
- chopped onion
- see savings
- On Sale
- 2 tablespoons
- butter
- 1 clove
- garlic, minced
- 1/4 teaspoon
- salt
- 1/4 teaspoon
- cayenne pepper
- 1/4 teaspoon
- ground white pepper
- 1-1/2 cups
- whipping cream
- 3 tablespoons
- grated Parmesan cheese
- 3 tablespoons
- ketchup
- 1 pound
- peeled and deveined cooked large shrimp
- Hot cooked rice or pasta
Crock Pot Balsamic Chicken
By nurseliz
Combine the first five dry spices in a small bowl and spread over chicken on both sides
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried minced onion
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar
- 8 boneless, skinless chicken thighs (about 24 ounces) or breasts
- sprinkle of fresh chopped parsley
Bean and Pasta Soup
By nurseliz
Directions Cook pasta according to package directions
- Ingredients
- 1 cup uncooked small pasta
- 2 celery ribs, thinly sliced
- 2 medium carrots, thinly sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/4 cups reduced-sodium chicken broth or vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 2 cups shredded fresh spinach
- 1/4 cup shredded Parmesan cheese, optional