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Recipes
CHICKEN AND MUSHROOM PASTA
By t1bishop
ONE Cook pasta in boiling, lightly salted water according to package directions; drain
- 8 ounces dried penne pasta
- 12 ounces Publix Premium Boneless
- Skinless Chicken Breasts, cut into
- bite-size strips
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 large cloves garlic, minced
- 3 cups sliced fresh mushrooms
- 1 medium onion thinly sliced
- 2 cup chicken broth
- 1/4 cup dry white wine
- 1 cup cherry tomatoes, halved
- 1/4 cup shredded fresh basil
- 3 tablespoons snipped fresh oregano
- 1/4 cup finely shredded Parmesan cheese
- 1/8 teaspoon black pepper
Tuna Noodle Casserole
By t1bishop
Although the recipe calls for egg noodles, you can use any short pasta to make this dish
- 8 ounces wide egg noodles
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- l/3 cup chopped carrot
- 2 tablespoons all-purpose flour
- 2 3/4 cups fat-free milk
- 1/2 cup (4 ounces) 1/3-less-fat cream
- cheese. softened
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 1/2 teaspoon freshly ground black pepper
- 1 cup frozen peas. thawed
- 1/2 cup (2 ounces) grated Parmigiano-
- Reggiano cheese. divided
- 2 (5-ounce) cans albacore tuna in water.
- drained and flaked. Or jarred tuna form specialty store.
- Hot sauce to taste
- Cooking spray
Tamara's Crab-Stuffed Grouper
By t1bishop
Tamara Suarez calls this dish "an aphrodisiac" and says she'd love to make it for Hillary Clinton
- 4 tablespoons olive oil, divided
- 1 tablespoon finely chopped red bell pepper
- 1 tablespoon finely chopped sweet onion
- 1/2 tablespoon finely chopped jalapeno pepper
- 1/2 cup crab claw meat (picked over to remove shells)
- Ground cumin to taste
- Salt and pepper to taste, divided
- 2 grouper fillets, about 6 ounces each
- juice of one lemon
- 1/2 cup all-purpose flour
- 1 teaspoon butter
- 1 teaspoon chopped garlic
- 1 tablespoon chopped fresh parsley
- 1/4 cup white wine
Artichoke stuffed chicken breasts
By t1bishop
A tasty departure from the ordinary
- FOR THE STUFFING:
- 2 tbls EVOO
- 1 tsp dried thyme
- 1/4 esp red pepper flakes
- 1 jar (7 ounces) artichoke hearts
- 2 tsp minced garlic
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 3 ounces frsh goat cheese, crumbled
- 3 tbls minced sun-dried tomatoes, oil-packed
- 2 tlbp finely chopped fresh basil
- 4 large boneless chicken breast halves (with skin), about 8 ounces each
- EVOO
- Kosher salt
- Fresh ground pepper
BECHAMEL SAUCE
By t1bishop
Bechamel, one of the "mother" sauces in classic French cuisine, is versatile: It's used in dishes such as lasagna, ...
- 1 3/4 cups 2% reduced-fat milk
- 1 cup thinly sliced onion
- Dash of freshly grated whole nutmeg
- 1 bay leaf
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Dash of ground white pepper
Grilled stuffed jalapeno cihlis with grilled red pepper - tomato sauce
By t1bishop
easy app
- FOR SAUCE:
- 4 oz. cream cheese at room temp
- 2 oz soft goat cheese
- 1 1/4 cups shredded white cheddar cheese
- 2 green onions (green and pale green part) thinly sliced
- salt and black pepper
- 12 large jalapeno chilis halved lengthwise, stemmed and seeded
- 1 heaping tbsp ancho chili powder
- 1 large red pepper. grilled. peeled and chopped
- 4 plum tomatoes, grilled and charred on all
- sides. chopped
- 2 cloves garlic. chopped
- 2 Tbsp red-wine vinegar
- 1 Tbsp honey
- 1/4 cup fresh cilantro. chopped
- 1/4 cup olive oil
- Salt and freshly ground black pepper
CHIPOTLE-HONEY-GLAZED PORK
By t1bishop
great easy pork
- 3 canned chipotle chiles in adobo (1/4 cup total)
- 3 garlic cloves, coarsely chopped
- 3 tablespoons honey
- 1 1/2 lb. pork tenderloin
Beyond the Grave Chicken Salad
By t1bishop
Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate
- For dressing:
- 5 lbs. chicken breasts 2 qts. water
- Parsley sprigs
- 1 large onion, quartered 1 tsp. seasoned salt
- 2 chicken bouillon cubes
- 1 cup bottled Italian salad dressing
- 1 cup Duke's mayonnaise 1 tbsp. white vinegar
- 1 tsp. celery seed
- 2 tbsp. sugar
- 1 tsp. salt
- Dash paprika
- Blend well together.
- Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.
- Combine remaining dressing with:
- 1 cup sour cream 1 tbsp. honey
- Add to chicken and mix well.
- May add canned water chestnut, blanched almonds, or chopped pecans
Coconut Curry Soup
By t1bishop
follow directions
- Add and heat:
- Saute'
- 3 tsp olive oil
- 1 1/2 chopped onions
- 2 cloves garlic, minced
- 4 tsp curry powder
- 1/8 to 1/4 tsp cayenne pepper
- 1 med green pepper chopped
- 1/2 cup hopped red pepper
- 2 medium tomatoes chopped
- 1 tsp salt
- 1 tsp salt
- 1 Tbls brown sugar
- 3 tbls lemon juice
- 1 can unsweetened coconut milk
- 1 14-oz chicken broth plus 1 chicken boullion cube
- 1 cup cooked rice
- 1 cup small white beans
- 2 bay leaves
- 2 large garlic clove, minced
- 1 tbls olive oil
- 3 cups cooked chicken
Toasted Orzo Chicken Soup
By t1bishop
wonderful soup
- One 32-ounce container (4 cups) chicken stock
- 1 pound skinless, boneless
- chicken breast pieces or tenders
- 2 tablespoons butter
- 3/4 cup orzo pasta
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 small zucchini, finely chopped
- 1 carrot, finely chopped
- 1/2 small red bell pepper, finely chopped
- 2 shallots or 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and pepper
- 1 cup frozen peas
- 1/4 cup finely chopped flat-leaf
- parsley
- 2 teaspoons grated lemon peel