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Baked Coconut-Pecan Chicken Tenders Recipe

Ingredients 1 pound boneless, skinless Chicken Breasts, cut into ½”-3/4” strips across the breast 1 Egg, room temperature 1 tablespoon Water ¼ cup Flour ½ teaspoon Kosher Salt ½ teaspoon ground Black Pepper 1 teaspoon granulated Sugar ¾ cup finely grated Unsweetened Coconut ½ cup finely diced Pecans Optional: Thai Dipping Sauce Click link below for recipe.

Contributed by Karen Webb

Creamy Cauliflower Gratin Recipe

Ingredients 1 head of cauliflower, cut into bite-sized pieces 3 Tablespoons butter 3 Tablespoons all-purpose flour 1 1/2 cups cheddar cheese, shredded 2 cups unsweetened plain almond milk (you could use dairy milk if you prefer) 1/4 cup bread crumbs salt and pepper Click link below for recipe.

Contributed by Karen Webb

Slow Cooker Hawaiian Chicken

Ingredients 1 pound boneless chicken breasts 1 (20-ounce) can crushed pineapple in juice juice of one lime 1 tablespoon honey 1/4 cup soy sauce 3 or 4 garlic cloves, minced 1/2 teaspoon red pepper flakes (adjust to your heat preference) 8 whole wheat buns for serving, optional: pineapple rings, diced red onion, chopped cilantro Click link below for recipe.

Contributed by Karen Webb

Sloppy Joe Cornbread Cups Recipe

Ingredients 1 lb lean ground beef 1 can Manwich Sloppy Joe sauce 2 8.5 oz corn muffin mix boxes ingredients needed to make corn muffin mix 1 cup shredded cheddar cheese 1/2 cup light sour cream 1/2 sliced green onions Click link below for recipe.

Contributed by Karen Webb

Italian Sausage Stuffed Mini Portobello Mushrooms Recipe

Ingredients: • Olive oil 3 sweet Italian sausage links, casings removed ½ small onion, finely diced 6 ounces (a little less that half a loaf) French bread, finely cubed ¼ cup dried apples, chopped 6 fluid ounces chicken stock, warm 2 ½ tablespoons unsalted butter, melted 1 tablespoon flat-leaf parsley, chopped 2 teaspoons fresh thyme leaves, chopped, divided use 2 teaspoons honey ¼ teaspoon Italian seasoning ½ cup grated Vermont cheddar (or any extra sharp, white cheddar), divided use • Salt • Freshly cracked black pepper 12 mini portobello mushrooms, stems removed and gills scraped out Click link below for recipe.

Contributed by Karen Webb

Chicken Pot Pie Soup and Parmesan Drop Biscuits Recipe

Ingredients 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces 5 Tbsp butter 1 cup chopped yellow onion (1 small onion) 1 cup diced celery (3 stalks) 6 Tbsp all-purpose flour 1 (15 oz) can low-sodium chicken broth 2 1/2 cups milk 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes) 1 cup peeled and diced carrots (2 medium carrots) 1/2 tsp dried parsley 1/4 tsp dried thyme 1/4 tsp dried crushed rosemary 1 bay leaf Salt and freshly ground black pepper 1/2 cup heavy cream 1 1/2 tsp lemon juice 1 cup frozen or fresh peas Click link below for recipe.

Contributed by Karen Webb

Lemon Chicken Recipe

Ingredients 3 chicken breasts, cut into small pieces 1/4 cup butter 1/2 cup flour 1/2 tsp. tarragon 1/2 tsp. salt 3/4 cup water 1 can chicken broth 1 TB lemon juice rice Click link below for recipe.

Contributed by Karen Webb

Pepperoni Pizza Dip Recipe

Ingredients 8oz cream cheese, softened 2 tsp Italian seasoning, divided 1 tsp oregano, divided 1 can (14oz) pizza sauce 8oz (2cup) shredded mozzarella cheese 1/4 grated parmesan cheese 16 pepperoni slices pinch crushed red pepper Click link below for recipe.

Contributed by Karen Webb

Fiesta Fried Rice with Blackened Chicken Recipe

Ingredients: 2 chicken breasts (skinless and boneless), cut in half horizontally to create 4 thinner cutlets 1 ¼ – 1 ½ teaspoon creole cajun seasoning, or “blackening” seasoning • Salt • Olive oil 2 eggs, beaten 3½ – 4 cups cold, cooked rice (*see note) 1 tablespoon soy sauce • Black pepper 12 oz jar fire-roasted yellow and red bell peppers (drained and patted dry), diced finely ½ cup black beans (canned) ½ cup corn (canned or frozen and thawed) 4 green onions, chopped, divided use • Smokey-Sweet Hoisin BBQ Sauce (recipe below) 1 lime, quartered, for garnish Click link below for recipe.

Contributed by Karen Webb

Korean BBQ Chicken Wings Recipe

Ingredients 6 medium sized garlic cloves, minced or pressed 1-inch knob of fresh ginger root, grated 1/2 cup soy sauce 1 tablespoon rice wine vinegar 4 green onions (scallions), sliced into 1/4-inch discs (greens ends included) 1 tablespoon white sesame seeds 3 tablespoon white granulated sugar 2 medium kiwis, peeled and diced 1 teaspoon fresh ground black pepper 2 teaspoon red pepper flakes 2 lbs chicken wings, broken down into drummettes and flats, tips discarded or saved for stock. Click link below for recipe.

Contributed by Karen Webb