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Recipes
Chicken Piccata Recipe
By tonya370
Squeeze the juice out of one of the lemons and set the juice aside
- 4 boneless, skinless chicken breast filets, about 4 oz. each
- 1 large sweet onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 2 Tbsp olive oil
- 1/2 cup all-purpose flour
- 2 Tbsp butter
- 1/2 cup dry sherry (see note)
- 2 lemons
- 2 Tbsp capers
- 1 cup chicken stock or broth
- 2 Tbsp Italian parsley, finely chopped
- Kosher salt to taste
Pesto Salmon and Italian Veggies in Foil - Cooking Classy
By tonya370
What’s not to love about dinners in foil right? Easy to make, easy clean up, and they taste delicious! This Pesto...
- 4 (6 oz) skinless salmon fillets
- 1 1/4 lbs fresh green beans, ends trimmed or 1 lb (medium/thin) asparagus, tough ends trimmed
- 3 tsp olive oil, divided
- Salt and freshly ground black pepper
- 4 Tbsp pesto, homemade or store bought (half a recipe of the homemade is enough)
- 4 tsp fresh lemon juice
- 1 pint grape tomatoes, halved
Grilled Peach Salad with Honey Vinaigrette
By tonya370
This sweet and salty salad celebrates the last days of summer with grilled peaches and creamy blue cheese drizzled ...
- 8 thin rounds pancetta (2 oz) or four slices bacon
- 2 peaches, halved and pitted
- 1 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp light brown sugar
- 1 tsp white wine or champagne vinegar
- 1/3 cup creamy blue cheese, crumbled
- 2 tsp honey
- 5 oz salad greens
- 2 Tbsp chives, minced
- Honey Vinaigrette
- 1 Tbsp honey
- 2 tsp dijon mustard
- 2 Tbsp white wine or champagne vinaigrette
- 1/4 cup extra virgin olive oil
- Salt and pepper
Chicken Salad with Spicy Peanut Vinaigrette, Thai Recipe
By tonya370
Toast first 4 ingredients until fragrant
- 1 tsp coriander
- 1 tsp black pepper
- 1 tsp cumin seeds
- 4 crushed cardamon pods
- Juice of two limes
- 6 thai chilis
- 2 cups teriyaki sauce
- 1/4 cup minced gingerroot
- 1/4 cup tamarind paste
- 6 garlic cloves
- 1/4 cup creamy peanut butter
- 6 tablespoons rice vinegar
- 1/2 cup chopped fresh cilantro
- 3/4 cup peanut oil
- 2 cup short-grained rice
- 1 cup chopped broccoli
- 1 cup sliced carrots
- 6-8 long beans, cut into 1 inch pieces
- 12 asparagus spears, trimmed
- 1 red bell pepper, seeded and julienned
- 1 cup bean sprouts
- 3/4 pound cooked chicken, sliced
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
Cinnamon Brownies
By tonya370
Preheat oven to 350°F. Line 13x9-inch baking pan with foil
- 1 cup flour
- 2 teaspoons McCormick® Cinnamon, Ground
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup (2 sticks) butter
- 4 eggs
- 1 tablespoon McCormick® Pure Vanilla Extract
Southwest Cilantro-Lime Salad
By tonya370
The homemade dressing itself is to die for! You can put this dressing on anything and it will be delicious! Direct...
- Dressing:
- Large head of romaine
- 15 oz can black beans, drained and rinsed
- 1 large orange bell pepper
- 1 pint cherry tomatoes
- 2 cups frozen thawed corn
- 5 green onions
- 1 cup cubed jicama
- 1 jalapeno, seeded and chopped (optional)
- queso fresco, crumbled (optional(
- 1 cup loosely paced cilantro
- 1 avocado
- Juice of 1 lime
- 2 garlic cloves
- 1/3 cup olive oil
- 2 tsp white wine vinegar
- 1/2 tsp salt
- 2 tsp honey
Mexican Chopped Salad
By tonya370
Instructions For the dressing, combine lime juice, honey, cumin garlic and salt
- Ingredients for the dressing:
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/2 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- taste and add salt if needed
- Ingredients for the tortilla strips:
- 6 6-inch corn tortillas
- 1 1/2 tablespoons canola oil
- 1/2 teaspoon sea salt
- Ingredients for the salad:
- 1 medium head romaine lettuce , chopped in approximately 1/2 inch pieces
- 1 medium bell pepper, diced in 1/4-inch pieces, I used small orange-hued peppers (the mini ones). Feel free to use whichever color you want.
- 1/2 medium red onion, diced in 1/4-inch pieces
- 1/2 medium jicama, peeled and diced in 1/4-inch pieces
- 1 medium zucchini, diced in 1/4-inch dice
- 4 medium tomatoes, seeded and diced into 1/4-inch dice
- 4 ears corn (if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn)
- 1 1/2 cups canned black beans, drained and rinsed
- 1/2 cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired
Buttermilk Green Goddess Dressing
By tonya370
In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopp...
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 1/4 cup chopped fresh chives
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- 2 anchovy fillets packed in oil (drained, chopped)
- 1 chopped garlic clove until smooth
- kosher salt
- freshly ground black pepper
Pizza sauce
By tonya370
Can be prepared in 45 minutes or less, but requires additional unattended time
- a 28-ounce can crushed tomatoes in puree (preferably Italian; about 3 1/2 cups)
- 3 tablespoons olive oil
Coconut Macaroons
By tonya370
Preheat the oven to 325°F
- 5-1/3 cups (one 14-ounce bag) sweetened shredded coconut (such as Baker's Angel Flake)
- 7/8 cup sweetened condensed milk (not evaporated milk; see note below on measurement)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)