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Recipes
Herb Baked Chicken Breast
By MKMILLION
1. Sprinkle chicken with salt and pepper
- 3 whole chicken breasts, halved
- 2 teaspoons lite salt
- 1/4 teaspoon pepper
- 1/4 cup margarine, melted
- 2 tablespoons lemon juice
- 2 teaspoons rosemary, or favorite herb
Lemon-Basil Orzotto
By MKMILLION
Risotto alternate using orzo or pearl barley
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 1/2 cups orzo or pearl barley
- 1/2 cup dry white wine
- 3 cups chicken stock or low-sodium broth
- 1/2 cup frozen petite green peas
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chiffonade fresh basil
- 1 teaspoon lemon zest
- 1/4 cup heavy cream
- Juice of 1 lemon
- Salt and freshly ground black pepper
Horseradish Sauce
By MKMILLION
Mix horseradish, lemon juice, vinegar, sugar and mustard; add pinch of salt
- 3 tablespoons horseradish, fresh, grated, OR 1/4 cup bottled horseradish, drained and squeezed dry
- 1 teaspoon lemon juice
- 1 teaspoon wine vinegar
- 1 1/2 teaspoons sugar
- 1/4 teaspoon prepared mustard
- 1/2 cup heavy cream
Indian Broiled Snapper with Curried Yogurt Sauce
By MKMILLION
1. Blend mayo, yogurt, parsley, dill, curry, honey, and soy sauce until smooth and fluffy
- 1/2 cup mayonnaise
- 1/4 cup plain nonfat yogurt
- 1 teaspoon parsley, minced
- 1 teaspoon dill weed, 1/2" cubes
- 1/2 teaspoon curry powder
- 1 teaspoon honey
- 1/2 teaspoon soy sauce
- 2 pounds red snapper
- 2 tablespoons butter
Indian Grilled Chicken
By MKMILLION
1. In large bowl combine drained yogurt, coriander, lime juice, cumin, garlic, ginger, salt, cayenne, and turmeric
- 16 ounces nonfat plain yogurt, drained
- 1/4 cup lime juice
- 2 cloves garlic, pressed
- 2 teaspoons salt
- 1/4 teaspoon turmeric
- 1/2 teaspoon coriander leaves, dried
- 1 teaspoon cumin powder
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon cayenne pepper
- 2 pounds boneless skinless chicken breast halves
- 1 large onion, finely chopped
- 1 large green pepper, finely chopped
Smoked Gouda-Chorizo Jalapeno Poppers
By MKMILLION
1.Preheat oven to 375 (350 for convection)
- 2 links Mexican chorizo, casings removed
- 1/2 pound smoked gouda cheese, shredded
- 1/4 cup red onion, finely chopped
- 1 egg
- 1/2 cup cream cheese
- 3 tablespoons sour cream
- 1 tablespoon hot sauce
- salt and pepper
- 18 large jalapeno peppers, stemmed, seeded and halved
Southern Shrimp Salad
By MKMILLION
1. Chop shrimp into bite size chunks
- 2 pounds shrimp, cooked and peeled
- 1 cup uncooked white rice
- 1/2 cup onion, chopped
- 1/2 cup green olives, chopped
- freshly ground black pepper
- 1 cup mayonnaise
- paprika, garnish
Italian Salad Dressing
By MKMILLION
from Betty Crocker
- 1/2 cup vegetable oil
- 1/2 cup extra virgin olive oil
- 1/4 cup red or white wine vinegar
- 2 tablespoons shallot, finely minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dry mustard
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 2 teaspoons granulated garlic, chopped
Jack Daniels Marinade
By MKMILLION
combine all ingredients. place meat in plastic bag pour in marinade and seal
- 1/2 cup Jack Daniels
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 Tablespoons Worcestershire sauce
- 1/2 1 lemon juice
- 1/4 teaspoon garlic powder
Spaghetti with Asparagus, Smoked Mozzarella, and Proscuitto
By MKMILLION
1. Cook asparagus in large pot of salted boiling water until crisp tender, about 2 to 3 minutes
- 2 pounds asparagus spears, trimmed
- 3/4 pound spaghetti
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 6 ounces prosciutto, sliced thin
- 6 ounces smoked mozzarella, diced
- 6 tablespoons basil leaves, sliced thin
- salt and pepper, to taste