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Recipes
Pan- Fried Steak With Mushrooms
By nurseliz
healthy recipe
- Ingredients
- Serves: Prep: 15min|Cook: 18min |Total: 23min
- 1 * 1 boneless beef skirt steak or other cut (1 1/2 pounds), 1/2"-3/4" thick
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground black pepper
- 2 * 2 tablespoons olive oil
- 10 * 10 ounces mushrooms, sliced
- 1 * 1 large garlic clove, minced
- 2 * 2 teaspoons minced fresh rosemary
- 2 * 2 tablespoons sour cream (optional)
Balsamic Chicken
By nurseliz
Directions Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl,...
- Ingredients
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 tablespoons white sugar
- 1 clove garlic, minced
- 1 teaspoon dried Italian herb seasoning
- 4 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
Slow Cooker Enchiladas
By nurseliz
Directions Crumble the ground beef into a skillet over medium-high heat
- Ingredients
- 1 pound lean ground beef
- 10 (6 inch) corn tortillas, quartered
- 1 (1 ounce) package taco seasoning mix
- 1 1/4 cups water
- 1 (12 ounce) jar chunky salsa
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 4 cups shredded Mexican cheese blend
Pasta with Chickpeas and Garlic Sauce
By nurseliz
Cooking Light
- Ingredients
- 2 * 2 teaspoons olive oil
- 2 * 2 garlic cloves, peeled and crushed
- 3/4 * 3/4 teaspoon kosher salt
- 1/4 * 1/4 teaspoon crushed red pepper
- 1 * 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
- 1 * 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 1/2 * 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
- 1/2 * 1/2 cup grape tomatoes, halved
- 2 * 2 garlic cloves, minced
- 1 * 1 tablespoon minced fresh parsley
- 1 * 1 tablespoon fresh lemon juice
- 3 * 3 tablespoons shredded Parmigiano-Reggiano cheese
Turkey Jambalaya
By nurseliz
Cooking Light
- Ingredients
- * 1 tablespoon olive oil
- * 1 1/2 cups chopped onion
- * 1 teaspoon bottled minced garlic
- * 1 cup chopped green bell pepper
- * 1 cup chopped red bell pepper
- * 2 1/2 teaspoons paprika
- * 1/2 teaspoon salt
- * 1/2 teaspoon dried oregano
- * 1/2 teaspoon ground red pepper
- * 1/2 teaspoon black pepper
- * 1 cup uncooked long-grain rice
- * 2 cups fat-free, less-sodium chicken broth
- * 1 (14.5-ounce) can diced tomatoes, undrained
- * 2 cups shredded cooked turkey
- * 6 ounces andouille sausage, chopped
- * 2 tablespoons sliced green onions
Slow-Cooker French Dip Sandwiches
By nurseliz
preparation: Pull out the roast thirty minutes before searing, to bring it up in temperature a bit
- ngredients:
- 5 pound Beef Chuck Roast
- 2 medium Onions, halved and sliced
- 4 Garlic Cloves, smashed and peeled
- 2 tablespoons Olive Oil
- Kosher Salt & Black Pepper
- 1/2 cup Dry Red Wine {may be substituted with Beef Broth}
- 4 cups Beef Broth
- 1-1/2 cups Water
- 1 bottle of Beer
- 4 packets All Natural Beef Concentrate {or four teaspoons bullion granules}
- 1 tablespoon Soy Sauce
- 8 crusty Hoagie Rolls
Crispy Bacon-Wrapped Chicken with Three Cheese Creamy Risotto and Arugula Fennel Salad
By nurseliz
Next Food Network Star
- Sauce:
- Ingredients
- 1 * 1 bottle light-bodied dry red wine, such as Pinot Noir or Beaujolais
- 2 * 2 shallots, sliced
- 2 * 2 cloves garlic, roughly chopped
- * Small bunch fresh basil
- 2 * 2 cloves
- 1 * 1 dry bay leaf
- 1 * 1 cup chicken stock
- 2 * 2 tablespoons cold butter, diced
- * Salt and freshly ground black pepper
- *
- Chicken:
- 4 * 4 boneless, skinless chicken breast halves, about 1 pound, preferably organic, trimmed and squared off a bit
- * Kosher salt and freshly ground black pepper
- 16 * 16 slices bacon, not thick cut, from 16-ounce package
- 2 * 2 tablespoons olive oil
- *
- Arugula-Fennel Salad:
- 2 * 2 tablespoons freshly squeezed Meyer lemon juice
- 1 * 1 tablespoon extra-virgin olive oil
- * Salt and freshly ground black pepper
- 2 * 2 cups baby arugula, 2 ounces, trimmed and washed
- 1 * 1 small fennel bulb, thinly sliced, 1 1/2 cups
- *
- * Serving suggestion: Three Cheese Creamy Risotto, recipe follows
- Cheese Creamy Risotto:
- 1 * 1 tablespoon olive oil
- 2 * 2 (1/4-inch) thick slices pancetta, 4 3/4-ounces, diced, 1 cup
- 3 * 3 cloves garlic, minced
- 1 * 1 shallot, finely chopped
- 1 1/3 * 1 1/3 cups Arborio rice, 9-ounces
- 1/2 * 1/2 cup white wine
- 3 * 3 cups chicken stock, heated
- 1/4 * 1/4 cup grated Parmesan cheese, 1-ounce
- 2 * 2 tablespoons mascarpone cheese, 1 1/2-ounces
- * 1-ounce goat cheese
- 1/4 * 1/4 cup fresh basil leaves, thinly sliced
- 1 * 1 tablespoon butter
- * Salt and freshly ground black pepper
Milano Cookies
By nurseliz
Pepperidge Farm knock-off
- Shortbread Cookies
- 3/4 cup light brown sugar, firmly packed
- 1 cup salted butter, softened
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- Chocolate Sauce
- 1 cup semisweet chocolate chips
- 1 tablespoon salted butter
Nachos Magnifico
By nurseliz
Cook ground beef and one cup onion in a skillet, stirring until beef crumbles and is no longer pink; drain well
- 1 pound ground beef $
- 1 cup chopped onion
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Tortilla chips
- 2 (16-oz.) cans refried beans
- 4.5-oz. can diced green chilies
- 1 cup salsa
- 1 cup shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 12-oz. container guacamole
- 1 1/2 cup sour cream
- 2 1/4-oz. can sliced black olives, drained
- 1/2 cup chopped green onions
Fish 'n' Chips
By nurseliz
Rachael Ray
- Ingredients:
- 1 1/2 pounds boiling or yellow-fleshed potatoes, cut into wedges
- 1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 6 cloves garlic, smashed and peeled
- 2 tablespoons finely chopped fresh rosemary leaves
- Salt and pepper
- 1/2 cup cornmeal
- 1/4 cup flour
- 1/4 cup grated Parmigiano-Reggiano cheese
- Juice and grated peel of 1 lemon
- Four 6- to 8-ounce red snapper fillets
- 4 plum tomatoes, seeded and chopped
- 1/3 cup chopped flat-leaf parsley (a generous handful)
- 4 scallions, finely chopped