Chef Estados Unidos
Recetas de Amy Ricks (Page 14)
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Pork Taco and Mango Chipotle SalsaHow quickly taco night rolls around! I swear, I could eat tacos and salsa every single night of my life and… |
Junio de 2010
Profesional |
1 voto
386 views
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Layered Chicken Taco SaladWell, this was the final installment of the leftover chicken from Saturday night. Not too bad that a 4 lb. chicken gave me 3 dinners and 1 lunch… |
Junio de 2010
Profesional |
1 voto
260 views
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Classic LasagnaAnother perfect rainy day meal to prepare! Even better is that this lasagna really did not take all day to prepare and was actually quite easy.… |
Junio de 2010
Profesional |
1 voto
1227 views
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Grilled Tenderloin, Romaine Leaves with Creamy Garlic Dressing and Cherry Tomato BruschettaThe best meals come from the simplest ingredients, particularly when they… |
Junio de 2010
Profesional |
1 voto
238 views
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Grilled Chicken, Old Fashioned Potato Salad, Sweet and Sour Green Beans and Deviled EggsWow, this is one of my lifelong favorite dinners that Nan makes! Growing… |
Junio de 2010
Profesional |
1 voto
377 views
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Ground Pork and Cheese Quesadilla with Habanero SalsaI thought I would change things up a bit and, instead of making tacos for 100 thousandth time, I would go the… |
Junio de 2010
Profesional |
1 voto
235 views
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Breakfast for Dinner: Red Potato, Bacon and Onion Hash with Sunnyside Egg, Spring Greens with Maple Vinaigrette and Cheddar Biscuits with Strawberry Jalapeno JamIt was 7:30pm last night and I could not think of anything that sound particularly good to eat for dinner and that I was necessarily in the mood to cook. Usually, when that happens, I find the answer to my meal dilemna to be breakfast for dinner. There really is nothing quite as satisfying as the aroma of bacon frying and, with a little twist, this breakfast made for a most satisfying dinner.I started the red potato hash by cutting 2 pieces of bacon into 1 inch pieces and sauteing them in a large skillet until they were crisp and fat was rendered. After removing the crispy bacon pieces with a slotted spoon, I added 1/2 chopped onion and 3 parcooked diced red potatoes. I let the potatoes cook, relatively undisturbed for about 10 minutes for them to get nice and brown. Then, I cooked them for another 20 minutes until they were cooked through and browned on all sides. After returning the bacon to the pan, I added a shot of Worchestershire sauce which was just the wakeup these breakfast, turned dinner, potatoes needed. I cooked an egg, sunnyside up, and slide it right on top of the potatoes.Breakfast for dinner can hardly be so without maple syrup somewhere in the meal. I made a maple vinaigrette for my Spring greens salad by combining maple syrup, Dijon mustard, red wine vinegar, extra virgin olive oil and salt and pepper. A quick toss of the greens with the dressing and the perfect sweet and savory accompaniment to play off the fried potatoes and bacon was created.A quick bisquick drop biscuit was made dinnertime delicious with the addition of a handful of sharp cheddar cheese. The perfect sweet yet spicy topping for this cheesy biscuit was… |
Junio de 2010
Profesional |
1 voto
299 views
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Pork Chop Teriyaki, Stir Fried Sesame Snow Peas and Steamed Jasmine RiceI have not cooked or eaten a pork chop in what must be years, I think.… |
Junio de 2010
Profesional |
1 voto
287 views
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Chorizo Mac and CheeseAnnouncement: First things first! I am so excited to be the newest member of the Martin's Supermarket School of Cooking team! My first class will… |
Junio de 2010
Profesional |
1 voto
367 views
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Smoked Turkey with Cantalope Salad, Roasted Garlic Croutons and Green Goddess DressingI was inspired to make an old fashioned salad dressing called Green… |
Junio de 2010
Profesional |
1 voto
371 views
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