Wewah's profile page
Recipes
Easy Crockpot Chicken Fajitas
By Wewah
Slice peppers and onions then place them on the bottom of the crock pot Put Chicken on top of peppers and onions Sp...
- 1 lb of Chicken Breasts
- 3 Peppers (Green, Red & Yellow), sliced
- 1 Onion, sliced
- 1 Package of Taco Seasoning
- Flour or corn tortillas
- Toppings - sour cream, cheese, guacamole, etc.
Marcella Hazan's White Beans with Garlic and Sage
By Wewah
“Soaking the beans in salted water is the key to beans that cook up with tender skins
- soaking and cooking the beans:
- 3 tablespoons + 1 teaspoon salt
- 4 qts water
- 1 lb. dried white beans, such as cannellini or great northern
- 1 onion, peeled and halved through the core
- a few sprigs thyme
- 1 clove garlic, smashed
- 1 bay leaf
- for the stewy beans:
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 small bundle sage, optional
- 3 cups cooked white beans, drained
- salt and pepper to taste
- 1 cup water, chicken stock or vegetable stock, plus more as needed
- bread for serving
- grated Parmigiano Reggiano for serving
Chinese Barbecued Pork ( Cha Sieu)
By Wewah
Marinate pork in salt, pepper, five spice powder, sherry, soy sauce, food coloring, and hoisin sauce for at least 2...
- 1 lb pork tenderloin or 1 lb boneless pork, cut into 1 1/2-inch x 1 1/2-inch x 7-inch strips
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon white pepper
- 1 ⁄4 teaspoon Chinese five spice powder
- 1 teaspoon sherry wine
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 ⁄2 teaspoon red food coloring
Ginger-Scallion Sauce Recipe | Bon Appetit
By Wewah
How to make it This makes more than a quart of sauce, so if you don't trust me on its addictiveness, halve the rec...
- 1 c sunflower or grapeseed oil
- 2 bunches of scallions
- 4 " piece of ginger
- pinch kosher salt
- Several T. light soy sauce
- A few t. of Sherry or Rice Wine Vinegar
Warm Spring Vegetable Salad
By Wewah
When asparagus is newly in season, sweet peas are available in the grocer, and you want something unique, try this ...
- 1 package pre-cooked & peeled fava beans
- 1 bunch of asparagus
- 1 package of sweet peas, ready to microwave (I use the fresh ones in a bag, ready to microwave)
- 1 shallot, sliced thinly
- 4 slices bacon, cooked crisply & crumbled
- 4 T olive oil
- 1 T finely grated Pecorino or Parmesan cheese
- 1 T fresh lemon juice
- 1 T sea salt
Macadamia Nut Crusted Chicken with Apple Salsa
By Wewah
From the Costco Connection magazine
- CHICKEN:
- 2 boneless skinless chicken breasts, pounded to 1/2 inch and cut in half
- 1 t. salt
- 1 t. black pepper
- 8 oz. macadamia nuts, finely chopped
- 3 T olive oil
- SALSA:
- 1 large apple, cored and diced
- 1 1/2 c. diced fresh pineapple
- 3 T. minced fresh apples
- 1 jalapeno pepper
- 1/2 c. diced yellow pepper
- 1/4 c. sliced green onions
- 2 T. fresh lemon juice
Garlic Teriyaki Edamame
By Wewah
Bring the water and garlic to a boil in a saucepan over high heat
- 1/4 cup water
- 3 cloves garlic, minced
- 1 (16 ounce) package frozen edamame in the pod
- 1/4 cup teriyaki sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
Black & White Kentucky Goodie
By Wewah
Mix the bourbon into the coffee Add the ice cream to the top and let it slowly melt Enjoy
- 2 oz 100 proof Kentucky Bourbon
- 3 oz strong black coffee, chilled
- 3 oz vanilla ice cream
Tuscan Vegetable Soup - Quick & Easy
By Wewah
Use canned ingredients, easily on hand!
- 1 Container Bold Chicken Broth by College Inn
- 1 Can (15 oz) Succotash
- 1 Can (15 oz) Cannellini Beans, drained & rinsed
- 1 Can (15 oz) Navy Beans
- 1 Can (8 1/2 oz) Sweet Peas, no salt added
- 1 Can (15 oz) Diced Tomatoes, drained & lightly rinsed
- 1 T Olive Oil
- 1/2 Medium Onion, diced
- 1 Clove Garlic, minced
- 1 T Thyme, ground in a mortar & pestle
- 1 T Sage, ground in a mortar & pestle
- Add another cup of broth as needed, using an instant broth
Mussels in Champagne Fennel Broth
By Wewah
Yum, Mussels in Champagne Fennel Broth, the champagne is what makes this dish sing! So what are you waiting for!? G
- 3 pounds mussels, cleaned, in the shell
- 3 tablespoons olive oil
- 3 medium-sized shallots, finely chopped
- 3 large cloves garlic, pressed
- 1 fennel bulb, trimmed and thinly sliced
- 1 tablespoon fennel seeds
- 1 cup Champagne
- 1 ⁄4 cup parsley, finely chopped
- Sea salt & fresh ground pepper, to taste