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Recipes
Pressure Cooked Chicken Posole with Avocado Tomatillo Salsa
By nurseliz
Cook's Note: If you want a depth of flavors, replace the lime juice with 1 lime that you have left to age or dr...
- Salsa:
- 1 whole chicken
- 8 cups chicken stock
- Juice of 2 limes, lime rinds reserved (see Cook's Note)
- 2 cloves garlic, crushed
- 2 tomatillos
- 1 tablespoon dried chili powder
- 1 teaspoon dried oregano
- 2 ancho chiles
- Salt and freshly ground pepper
- 4 cups hominy
- 3 tomatoes, small dice
- 1 avocado, small dice
- 1 jalapeno
- 1 medium red onion, small dice
- 1 tomatillo, small dice
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- Juice of 2 limes
- Salt and freshly ground pepper
- For Serving:
- Diced onion
- Shredded lettuce
- Shredded cabbage
- Lime wedges
Deep-Dish Chicken Potpie Recipe
By nurseliz
Directions * In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs
- FILLING:
- Ingredients
- 2 * 2 cups all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 2/3 * 2/3 cup cold butter, cubed
- 6 to 8 * 6 to 8 tablespoons cold water
- *
- 3 * 3 tablespoons butter
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 cup half-and-half cream
- 1/2 * 1/2 cup Progresso ® Chicken Broth
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon dried thyme
- 1/4 * 1/4 teaspoon pepper
- 2-1/2 * 2-1/2 cups cubed cooked chicken
- 2 * 2 cups fresh or frozen peas
- 2 * 2 medium potatoes, cut into 1/2-inch cubes
- 3 * 3 medium carrots, thinly sliced
- 1/4 * 1/4 cup chopped onion
- 1 * 1 teaspoon milk
Grandma's French Tuna Salad Wraps
By nurseliz
comfort food diet weight watchers points 8
- Ingredients
- 1 can (5 ounces) light water-packed tuna, drained and flaked
- 1 celery rib, finely chopped
- 1/4 cup fat-free mayonnaise
- 1/4 teaspoon pepper
- 2 whole wheat tortillas (8 inches), room temperature
- 1/2 cup shredded lettuce
- 1 small carrot, shredded
- 4 slices tomato
- 2 slices red onion, separated into rings
- 1 hard-cooked egg, sliced
Queso Fundido con Chorizo
By nurseliz
1. Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until gold...
- 4 ounces fresh chorizo, casings removed, crumbled
- Olive oil, as needed
- 1 small red onion, chopped
- 1 clove garlic, finely chopped
- 5 teaspoons all-purpose flour
- 1/2 cup Mexican lager-style beer, such as Negra Modelo
- 1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
- 3/4 cup milk
- 4 ounces Monterey Jack cheese, finely diced (about 1 cup)
- 4 ounces whole-milk mozzarella, finely diced (about 1 cup)
- 2 tablespoons chopped cilantro
- Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping
Cheese relish
By nurseliz
Connie Nemes says this is good on vegetables, in salads, and on crackers or crostini as an appetizer
- 1-3 to4 ozblock asiago cheese
- 1-3 -4 oz blockromano cheese
- 4 cloves minced garlic
- 3 shallots-minced
- 4 tbsp dried parsley
- 1 tsp dried oregano
- 1 tbsp emeril,s Essence
- 1 tsp dried chervil
- 1 tsp dried basil
- 1 tsp dried red pepper flakes (or to taste)
- Freshly. Ground seasalt and freshly ground pepper to taste
- Grape sees oil
Pasta e Ceci
By nurseliz
Weight Watchers
- 4 fresh thyme sprigs
- 1 large fresh rosemary spring
- 1 bay leaf
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 cup chopped onion (1 medium onion)
- 3 oz pancetta, chopped
- 2 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 (14.5-ounce cans) garbanzo beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, with juice
- 3/4 cup ditalini (thimble-shaped pasta)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup freshly grated Parmesan, for garnish
- Extra-virgin olive oil, for drizzling
Provençal Beef Daube
By nurseliz
Preparation 1. Combine first 3 ingredients in a large zip-top plastic bag
- 2 pounds boneless chuck roast, trimmed and cut into chunks
- 1 tablespoon extra-virgin olive oil
- 6 garlic cloves, minced
- 1/2 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 3/4 teaspoon salt, divided
- Cooking spray
- 1/2 cup red wine
- 1/4 cup fat-free, lower-sodium beef broth
- 1/3 cup pitted niçoise olives
- 1/2 teaspoon freshly ground black pepper
- 2 large carrots, peeled and thinly sliced
- 1 large onion, peeled and chopped
- 1 celery stalk, thinly sliced
- 1 (15-ounce) can whole tomatoes, drained and crushed
- 1 teaspoon whole black peppercorns
- 3 flat-leaf parsley sprigs
- 3 thyme sprigs
- 1 bay leaf
- 1 (1-inch) strip orange rind
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 1/2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons chopped fresh thyme
Thanksgiving Leftovers Stuffed Shells
By nurseliz
Directions Preheat an oven to 350 degrees F (175 degrees C)
- Ingredients
- 1 (12 ounce) box jumbo pasta shells
- 2 cups cubed cooked turkey
- 1 1/2 cups leftover stuffing
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup Parmesan cheese
- 1/3 cup mayonnaise
- 4 cups shredded mozzarella cheese
- 1 1/2 cups leftover turkey gravy
Black and White Marble Cheesecake
By nurseliz
Preheat oven to 350°F. Wrap outside of a 9-by-3-inch springform pan with heavy-duty foil
- he crust:
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus additional butter for greasing pan
- The filling:
- 2 ounces semisweet chocolate, chopped
- 2 pounds cream cheese, softened
- 1 cup sugar
- 4 large eggs, at room temperature* $
- 1/3 cup heavy cream
- 1 teaspoon pure vanilla extract
Tomato Feta Pasta Salad
By nurseliz
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
- For the dressing:
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped