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Recipes
Pecan Crusted Tilapia
By nurseliz
In a food processor, combine cornflakes, pecans, salt, pepper, garlic powder and paprika, until they have forme...
- 1 lb fresh tilapia fillets
- 1 cup cornflakes cereal
- 1/4 cup pecans, roughly chopped
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 cup fat free buttermilk
- 1/4 cup whole wheat flour
- 1 tbsp light butter
- Lemon wedges
Broccoli Recipe
By nurseliz
In a large skillet cook broccoli and garlic in hot oil over medium heat for 5 to 8 minutes or until broccoli is cri...
- 4 cups broccoli florets
- 4 cloves garlic, minced (2 teaspoons minced)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 cup sliced almonds, toasted
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
Homemade Fish Sticks Recipe
By nurseliz
Directions * Place flour and egg in separate shallow bowls
- Ingredients
- 1/2 * 1/2 cup all-purpose flour
- 1 * 1 egg, beaten
- 1/2 * 1/2 cup dry bread crumbs
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon paprika
- 1/2 * 1/2 teaspoon lemon-pepper seasoning
- 3/4 * 3/4 pound cod fillets, cut into 1-inch strips
- * Butter-flavored cooking spray
Chicken Marsala with Basil & Mushroom
By nurseliz
DIRECTIONS Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick
- RECIPE INGREDIENTS
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick Garlic Powder
- 1/8 teaspoon McCormick Ground Black Pepper
- 3 tablespoons olive oil, divided
- 1/2 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon McCormick Basil Leaves
- 1/2 teaspoon McCormick Onion Powder
Love Birds-Chicken in Pastry
By nurseliz
Serve with Seafood Pasta with Sherry Tomato Cream Sauce
- 4 pieces skinless chicken breast, boned (about 8 ounces each)
- Salt and freshly ground black pepper
- 2-3 sprigs fresh finely chopped rosemary
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 sheet puff pastry (11 by 17-inch), (recommended: Dufour)
- 8 slices Italian fontina cheese, slices should be 2-3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
- 1/2 cup fig preserves
- 1 egg mixed with 1 tablespoon water, for egg wash
Mozzarella Meatball Sandwiches
By nurseliz
Heat the oven to 400°F. Remove the bread from the bag
- 1 loaf (11.75 ounces) Pepperidge Farm® Frozen Mozzarella Garlic Cheese Bread
- 1/2 cup Prego® Traditional Italian Sauce or Prego® Organic Tomato & Basil Italian Sauce
- 12 (1/2 ounce each) or 6 (1 ounce each) frozen meatballs
Cheddar and Scallion Bread
By nurseliz
Place an oven rack in the center of the oven
- 8 ounces sharp cheddar cheese, shredded or coarsely grated
- 6 ounces butter, at room temperature
- 4 scallions, finely chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 (1 pound) loaf ciabatta bread, cut in half horizontally
Lightened Up Beef & Vegetable Stir-Fry
By nurseliz
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute
- Vegetable cooking spray
- 1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), sliced into very thin strips
- 2 cups broccoli florets
- 6 ounces sliced mushrooms (about 2 cups)
- 2 medium onions, cut into wedges
- 1/2 teaspoon garlic powder or 2 cloves garlic, minced
- 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
- 1/2 cup water
- 1 tablespoon low-sodium soy sauce
- 1 cup regular long-grain white rice, cooked according to package directions without salt (about 3 cups)
Beef Short Ribs
By nurseliz
Barefoot Contessa
- Ingredients
- nocoupons
- 6 * 6 beef short ribs, trimmed of fat
- * Kosher salt
- * Freshly ground black pepper
- 1/4 * 1/4 cup good olive oil
- 1 * 1 small fennel, fronds, stems, and core removed, large-diced
- 1 * 1 leek, cleaned and large-diced, white part only
- 1 1/2 * 1 1/2 cups chopped onion (2 onions)
- 4 * 4 cups large-diced celery (6 large stalks)
- 2 * 2 carrots, peeled and large-diced
- 3 * 3 garlic cloves, minced
- 2 * 2 tablespoons tomato paste
- 1 * 1 (750-ml) bottle Cotes du Rhone or other dry red wine
- * Fresh rosemary sprigs
- * Fresh thyme sprigs
- 1 * 1 tablespoon brown sugar
- 6 * 6 cups beef stock
Mexican Shrimp Dip
By nurseliz
Directions * In a large bowl, combine the first nine ingredients
- Ingredients
- * 1 cup ketchup
- * 1 cup salsa or picante sauce
- * 1/4 cup tomato juice
- * 3 medium plum tomatoes, chopped
- * 2 medium ripe avocados, peeled and chopped
- * 1 medium red onion, finely chopped
- * 1 jalapeno pepper, seeded and finely chopped
- * 1/2 cup finely chopped green pepper
- * 1/2 cup minced fresh cilantro
- * 1 pound frozen cooked salad shrimp, thawed and well drained
- * Tortilla chips