Margarita Chicken

This is simple, easy, and great tasting. Ingredients: [‘lime peel’, ‘lime juice’, ‘tequila’, ‘honey’, ‘cooking oil’, ‘cornstarch’, ‘garlic salt’, ‘fresh coarse ground black pepper’, ‘boneless …

Irish Omelet

A great way to use up leftover boiled, baked or mashed potatoes. I love omelets and separately whipping the egg whites makes this light and …

Roasted Tricolored Peppers With Crostini

Please allow 2 hours for the topping to chill. From Cooking Light (June 2005) Ingredients: [‘red bell pepper’, ‘yellow bell pepper’, ‘orange bell pepper’, ‘red …

Peel and Eat Shrimp With Spicy Cocktail Sauce

For all of the Alton Brown turkey brine fans out there, this is Mr. Brown’s brine for shrimp cocktail. I personally like to add a …

Cornish Game Hens with Honey-Mustard-Garlic-Cilantro Glaze

A great variation for those “mini chickens” From Latin Flavors on the Grill by Douglas Rodriquez. Prep time includes marinating time Ingredients: [‘celery seeds’, ‘black …

Lemon Salmon Burgers

Want to fire up the grill? Tired of chunks of beef? (Actually, I live in Nebraska – I could be killed for saying that.) Try …

Entrecosto No Forno (Braised Spareribs and Potatoes)

This recipe is from the kitchen of the winery, Herdade do Esporão, located in Reguengos de Monsaraz, Alentejo, Portugal. Ingredients: [‘pork spareribs’, ‘pimento pepper’, ‘fresh …

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