Recipes

[Zhills]

Classic deviled eggs

Ingredients:

6 hard-boiled eggs, peeled and halved
3 Tbsp mayonnaise
2 Tbsp sweet pickle relish
1/2 tsp spicy brown mustard
1/2 tsp salt
1/8 tsp.pepper
1/4 tsp curry powder (optional)
Paprika for garnish

Instructions:
Mash yolks with a fork. Add mayonnaise and make a smooth paste. Add well-drained relish. Combine with remaining ingredients. Mixture should be stiff. Fill egg white and garnish with paprika.

Next ingredient:  Fresh tomatoes

[GenXmuse]

Healthy Avocado Chicken Salad

eatwell101.com/healthy-avocado-chicken-salad

Christina CherrierJuly 14, 2018

Healthy Avocado Chicken Salad – This salad is so light, flavorful, and easy to make! If you love grilled chicken and avocado, you’ll go crazy for this healthy combo lightened up with a zesty lime juice dressing. Perfect for your next barbecue or potluck!

Ingredients list for the avocado chicken salad

Blackened Chicken

• 1/2 lb (225g) chicken breast boneless, skinless
• 1 tablespoon olive oil extra virgin
• Salt and fresh cracked black pepper, to taste
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 1/8 teaspoon oregano
• Juice of 1/2 lime

Lime Juice Dressing

• 3 tablespoons lime juice
• 2 tablespoons olive oil extra virgin
• 1/4 teaspoon salt and fresh cracked black pepper, to taste
• Crushed red pepper flakes, optional 

Salad

• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 medium red onion, thinly sliced
• Cilantro or parsley
• 1 medium avocado pitted, peeled, diced

Directions

Chicken:
1. Combine all chicken seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag). Add the chicken breast and toss to coat.

2. In the meantime, heat a nonstick griddle pan over medium heat brushed with 1 tablespoon of olive oil.

3. Once the grill pan is heated, add chicken breast and cook on each side approximately 3-4 minutes. Cooking time will depend on the thickness of chicken breast. Remove from the pan to a plate and allow to cool.

Lime Juice Dressing:
1. While chicken is cooking, combine all ingredients for the lime dressing into a small mixing bowl. Whisk well to combine.

Salad:
1. Once the chicken breast has cooled, cut into small cubes. Combine in a large bowl with the ingredients for the salad (cucumber, tomatoes, red onion, corn, and avocado).

2. Drizzle the lime juice dressing over the top and toss well to combine. Serve immediately or keep a few hours in the refrigerator, enjoy!

Next Ingredient: Pancetta 

[aroc3435]

                                          Straw and Hay

   Church of St. Michael, 7th Edition, New Haven, CT, 2011 Page 63

          Recipe submitted by Frank Carrano, adapted by me

                          Featured Ingredient:  Pancetta

1 lb. egg noodles, 1/2 green, 1/2 regular

1/2 cup unsalted butter at room temperature

12 mushrooms thinly sliced and sauteed

1/4 pound pancetta cut in 1/4 inch strips and sauteed

1/4 cup chicken broth

1 cup medium cream

1/4 lb. grated Parmesan cheese

Salt and pepper

Cook noodles and save a little of the water when draining.  Stir butter, mushrooms and pancetta into the noodles over low heat.

Add chicken broth, cream and some cheese, tossing to gently coat the noodles.  Sprinkle salt, pepper and the remainder of the cheese.

You can add more mushrooms, some frozen peas, thawed, or drained artichokes (not the marinated type) as variations.  Original recipe called for Proscuitto which I can't readily find in DC supermarkets so I now use the pancetta instead.

Next Ingredient:  Your favorite HERB or SPICE

[house_cat]

Italian Sausage Soup with Tortellini

Ingredients

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red wine
• 4 large tomatoes - peeled, seeded and chopped

• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Directions

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

I have not tried this recipe, but since tortellini is one of the only pastas my DH will eat, I might have to give it a try. I'm wondering if it will turn out well with turkey or chicken sausage.  I guess I'll have to let you know.

Next ingredient:  stuffing mix

[walker]

This may be a repeat but it is good.   Easy to reduce recipe for less people too. 

Baked Chicken Breasts

8-10 chicken breasts, boneless

2 cups sour cream

1/4 cup lemon juice

3 teaspoons Worcestershire sauce

1/4 teaspoon pepper

3 teaspoons celery salt

1 teaspoon paprika

1/2 teaspoon garlic salt

1 package Pepperidge Farm STUFFING MIX, crushed

3/4 cup butter, melted

Mix together sour cream, lemon juice, Worcestershire sauce, pepper, celery salt, paprika and garlic salt in large bowl.  Add chicken breasts and coat completely.  Cover and refrigerate for 24 hours.

Next day, crush the STUFFING MIX and melt butter.

Remove chicken breasts from sauce and coat in STUFFING MIX (discard sauce).  Place chicken breasts in baking dish.  Drizzle half of the melted butter over the chicken breasts.  Bake at 350 for 30 minutes (uncovered).  Then pour the remaining butter over the chicken breasts and bake for another 30 minutes.

NEXT INGREDIENT ..... POTATOES

[GenXmuse]

CRISPY SALT-AND-VINEGAR POTATOES

Crispy Salt-and-Vinegar Potatoes made with 4 simple pantry ingredients to take potatoes from the usual everyday to wow.

Ingredients

• 2 lbs Yukon Gold potatoes, halved or quartered if larger in size (I've used small nugget potatoes, halved, or creamers as shown in the photo but most potatoes will work if you're consistent with their size)
• 1 cup, plus 2 tbsp white vinegar
• 1 tbsp kosher salt
• 2 tbsp unsalted butter
• Chives, sliced for garnish
• Freshly ground black pepper
• Flaky sea salt, such as Maldon

Instructions

1. Add potatoes, 1 cup vinegar, and kosher salt in a large pot. Cover by 2" with water. Bring to a boil, reduce heat, and simmer for 20 minutes.
2. Drain, allowing the steam to dry the potatoes for a minute or two.
3. Heat butter in a larger frying pan to medium hight heat. Add potatoes and season with kosher salt and pepper. Fry potatoes until golden brown and crisp.
4. Place in a serving dish and top with 2 tbsp vinegar, chives, and flaky sea salt.

Next ingredient :  YOUR FAVORITE EXTRACT, eg almond, butter, lemon, peppermint, vanilla etc