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Recipes
Spicy Spanish Rice
By bakers_delight85
You can make this rice less spicy by using a more mild variety of canned tomatoes
- 1 cup uncooked long grain rice
- 1 small onion, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 tsp. ground cumin
- 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
- 1 cup water
- 2 Tbsp. canola oil
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 2 Tbsp. minced fresh cilantro, optional
Provencal Chicken & Herbed Penne
By bakers_delight85
Cook pasta according to package directions
- 8 ounces dried tomato or garlic and herb-flavored penne pasta or plain penne pasta
- 4 medium skinless, boneless chicken breast halves (about 1 pound total )
- 1 medium zucchini, halved lengthwise
- 8 thick asparagus spears (8 to 10 ounces total), trimmed
- 3 Tbsp. olive oil
- 1 Tbsp. fines herbes or herbes de Provence, crushed
- 1/2 tsp. salt
- 1 Tbsp. snipped fresh thyme
- 1/2 cup finely shredded Asiago or Pecorino Romano cheese
- Pepper
Chicken Artichoke Pasta
By bakers_delight85
* Cook ziti according to package directions
- 2-1/4 cups uncooked ziti or 6 ounces uncooked fettuccine
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 3 teaspoons olive oil, divided
- 1/2 cup fresh broccoli florets
- 1/2 cup sliced fresh mushrooms
- 1/2 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 2 teaspoons all-purpose flour
- 1/4 cup reduced-sodium chicken broth
- 1/3 cup white wine or additional reduced-sodium chicken broth
- 1 tablespoon minced fresh parsley
- 1 tablespoon shredded Parmesan cheese
Mushroom and Scallion Frittata
By bakers_delight85
This can make a wonderful breakfast or be served with a salad for lunch or light dinner
- 2 Tbsp. olive oil
- 12 scallions, trimmed and cut into 1 1/2-inch pieces
- 1/2 pound fresh button mushrooms, trimmed, cleaned and sliced 1/4 inch thick
- Coarse salt and freshly ground pepper
- 8 large eggs
- 1/2 cup grated Parmesan cheese
Mushrooms Stuffed with Brie
By bakers_delight85
Melt butter in large saucepan
- 1 * 1 package White Button Mushrooms, Washed And Stems Removed
- 4 * 4 cloves Garlic, Minced
- * ¼ cups Flat-leaf Parsley, Chopped
- 4 * 4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
- * Splash Of White Wine (optional)
- 1 * 1 slice (wedge) Of Brie Chees
Quick Cowboy Beans
By bakers_delight85
In a large 4-quart saucepan, cook the bacon over medium heat, stirring regularly, until crisp, about 4 minutes
- 4 thick slices bacon, cut into small pieces
- 2 garlic cloves, peeled and finely chopped or crushed through a garlic press
- Half of a 15-ounce can diced tomatoes in juice (preferably fire-roasted)
- 3 1/2 cups home-cooked pinto beans with enough cooking liquid to cover OR
- two 15-ounce cans pinto beans
- 1 or 2 canned picked jalapenos-or more if you like spicy beans
- Salt
- 1/2 cup chopped cilantro
Southwestern Chicken Soup
By bakers_delight85
Mexican corn bread makes a delicious accompaniment
- 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 2 Tbsp. olive oil
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. chili powder
- 1/8 tsp. cayenne pepper
- Plain yogurt and minced fresh cilantro
Praline-Apple Bread
By bakers_delight85
Grease a 9x5x3-inch loaf pan; set aside
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup granulated sugar
- 1 8-ounce carton dairy sour cream
- 2 eggs
- 2 tsp. vanilla
- 1 1/4 cups chopped, peeled tart apples
- 1 cup chopped pecans
- 1/4 cup butter or margarine
- 1/4 cup packed brown sugar
Ham and Vegetable Linguine
By bakers_delight85
If you chop the vegetables ahead of time, preparing this dish is a snap
- 1 package (8 ounces) linguine
- 1/2 pound fresh asparagus, cut into 1-inch pieces
- 1/2 pound fresh mushrooms, sliced
- 1 medium carrot, thinly sliced
- 1 medium zucchini, diced
- 2 cups julienned fully cooked ham
- 1/4 cup butter
- 1 cup heavy whipping cream
- 1/2 cup frozen peas
- 3 green onions, sliced
- 1/4 cup grated Parmesan cheese
- 1 tsp. dried basil
- 3/4 tsp. salt
- Dash each pepper and ground nutmeg
- Additional Parmesan cheese, optional
Greek Diner Salad
By bakers_delight85
Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy
- 3 Tbsp. nonfat plain yogurt
- 3 Tbsp. reduced-fat mayonnaise
- 2 Tbsp. lemon juice
- 2 Tbsp. chopped fresh mint
- 1 clove garlic, minced
- 1 tsp. honey
- 1/2 tsp. salt
- 1 medium zucchini, finely diced
- 1 large red bell pepper, finely diced
- 1 bunch radishes, finely diced
- 1 15-ounce can chickpeas, rinsed
- 4 large Boston lettuce leaves, for serving