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Recipe of the Day 88 Responses
Last post: 2 years, 2 months ago | Thread started: Mar 16, 10, 6:44 p.m.
- icu
Heres one I made up recently, it's easy and YUM!
Smoked Salmon Dip
125g Cream Cheese
100 - 200g Smoked Salmon (depending on how salty you like it)
1 heaped tblsp Egg mayonnaise or thick yogurt or sour cream
1 Small Spanish onion or green onion (finely chopped)
Tblsp Fresh lime juice
1 heaped tsp Dijon Mustard
Fresh chives or capers to garnish
Black or white ground pepper (optional)Blend all quickly so dip is light and fluffy but still has a bit of texture and refrigerate until required.
Garnish before use.
- Dog-earMar 16, 10, 9:22 p.m. – Permalink
- ismith
http://www.qbn.com/topics/620612…
http://www.qbn.com/topics/604213…;)
- Dog-earMar 16, 10, 9:28 p.m. – Permalink
- elahon
This is actually delicious, I've made it a few times and my family loves it:
BUFFALO CHICKEN CHILI MAC
Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly slicedPreparation
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
- Dog-earMar 17, 10, 2:04 a.m. – Permalink
