Good
morning and welcome to your
A to Z
Recipes Newsletter. Lordy, Lordy its been awhile since we've
shared things here. And I do appreciate the many emails from you asking
if I'm ok, if something has happened that prevented me from posting on
a regular basis. I can't blame it on the weather because mine has been
as crappy as yours. And I am not sick (thank God!). I still struggle
with my blood pressure and fondness for good food and drink. Yes, I am
sure one has a LOT to do with the other! My family is doing just fine,
from my lovely Mother in the nursing home, to my kids and grands. We
are very fortunate to have great genes and my life is far better than I
deserve. In other ways my plate has been full, almost too full. And
cutting down on things in my life that demand my time, but are not
absolutely necessary, has become necessary. So... I continue to work as
many hours as I can to get the bills paid. I am not sitting here in
Texas, just floundering. I am still alive and kicking. I just don't kick
as often or as high, lol. I will do my best to get back here again
VERY soon.
Today's
issue contains recipes shared by your a2z epals and I hope you enjoy
them. Since you came here for recipes, I bet you have a few to share. I
hope you will. How about you make yourself useful and send a recipe to
help the next issue get here sooner? You can use this link:
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"The
problems we face today exist
because the people who work for a living are outnumbered by those who
vote for a living."
Did
you know . . .
A NEW WAY TO SERVE
POTATOES
~Shared by Treva, NC
Just mash potatoes plain with butter or you can add yummy ingredients
like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff
into a greased muffin tin, run a fork along the top and brush with
melted butter or olive oil. Bake at 375 degrees or until tops are
crispy and golden.
Also remember there are varying sizes in muffin pans so you can choose
the serving size!! Using mini muffin tins you can turn this into a
healthy alternative to chips or wedges too. You still get the soft
potato center with the crunch on the outside without all the fat!
Just
make me laugh . . .
Lexophile
~Shared by Doe, Oliver, B.C., Canada
"Lexophile" is a word used to describe those who love using words in
rather unique ways, such as "you can tune a piano, but you can't tuna
fish", or "to write with a broken pencil is pointless". A competition
to see who can come up with the best one is held every year. This
year's winning submission is posted at the very end.
When fish are in schools, they sometimes take debate.
A thief who stole a calendar got twelve months.
When the smog lifts in Los Angeles, U.C.L.A.
The batteries were given out free of charge.
A dentist and a manicurist married. They fought tooth and nail.
A will is a dead giveaway.
With her marriage, she got a new name and a dress.
A boiled egg is hard to beat.
When you've seen one shopping center you've seen a mall.
Police were called to a day-care center where a three-year-old was
resisting a rest.
Did you hear about the fellow whose whole left side was cut off? He's
all right now.
A bicycle can't stand alone; it is two tired.
When a clock is hungry it goes back four seconds.
The guy who fell onto an upholstery machine is now fully recovered.
He had a photographic memory which was never developed.
When she saw her first strands of gray hair she thought she'd dye.
Acupuncture is a jab well done. That's the point of it.
OMG, I finally discovered what's wrong with my brain: On the left side,
there is nothing right. And on the right side, there's nothing left.
And the cream of the wretched crop: Those who get too big for their
pants will be exposed in the end.
Shop
Amazon Home & Kitchen Markdowns - Save Up to 50% Off or More
Here
are some recipes from your friends. I hope you enjoy them ...
CHICKEN ENCHILADAS
IN SOUR CREAM SAUCE
~Shared by Larry J., Spring Hill, TN
One boned (cooked) chicken, skinned, and diced
1 doz. corn tortillas
1/2 c. cooking oil
2 c. shredded Monterey Jack cheese
1/4 c. butter
3/4 c. finely chopped onion
1/4 c. all purpose flour
2 c. chicken broth
1 c. dairy sour cream
1 (4 oz.) can diced green chilies
In large bowl combine cheese, onion and chicken. Fry tortillas in large
skillet, one at a time in hot oil for 15 seconds each side (spread
newspaper or paper sack for draining tortillas as you cook them.) Spoon
chicken mixture on all twelve tortillas, roll up and place seam side
down in large baking pan.
In saucepan, melt butter, blend in flour, add chicken broth, and cook
until mixture thickens and bubbles. Stir in sour cream and green
chilies. Cook until heated through, but DO NOT BOIL. Pour sauce over
tortillas and bake at 425 degrees for 20 to 25 minutes. Serve piping
hot.
REUBEN CRESCENT BAKE
~Shared by Larry J., Spring Hill, TN
2 tubes (8 oz) refrigerated crescent rolls
1 lb sliced swiss cheese
1 1/4 lbs. sliced deli corned beef
1 can (14 oz) sauerkraut, rinsed and drained well
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds
Directions:
Unroll one tube of crescent dough into one long rectangle, seal seams
and perforations. Press into a lightly greased 13x9 inch baking dish.
Use a fork to poke small holes into bottom of dough. Bake at 375
degrees for 8-10 minutes until crust is a nice golden brown.
Layer with half of the cheese and all of the corned beef. Combine
sauerkraut and Thousand Island dressing, spread over beef. Top with
remaining cheese. On a lightly floured surface, press or roll second
tube of crescent dough into a 13x9 inch rectangle, sealing seams and
perforations. Place over cheese, sealing edges and sides. Brush egg
white over the top and sprinkle caraway seeds. Bake for 12-16 minutes,
or until heated through and crust is golden brown. Let it stand for 5
minutes before cutting.
Makes 8 servings
Source:
http://ktwb.com/blogs/miss-cindys-sensations/1325/rueben-bake-if-you-love-rueben-sandwiches-youll-love-this-recipe/
SALMON PATTIES SOUTHERN STYLE
~Shared by Larry J., Spring Hill, TN
This is the recipe my mother has used for years and taught me a long
time ago.
Here is what you will need for these:
1 15oz. can salmon (I prefer the pink salmon)
2 eggs, beaten
1 cup crushed cracker crumbs
2 Tbs cornmeal
1/2 tsp. seasoned salt
dash of pepper
oil for frying (Canola or vegetable oil)
Open the can of salmon and drain the liquid off of it.
Pour the salmon in a bowl and pick through it and remove the skin and
any bones you see. Some people just mix all of the skin and the little
soft bones into the patties, but I prefer not to do that. Mix the
crushed cracker crumbs, eggs, corn meal, and seasonings into the salmon.
Shape into uniform size patties about 1/2 inch thick. The mixture
should stick together well. Pour enough oil in a pan to cover the
bottom and heat to medium. Place the salmon in the pan. Fry on each
side until golden brown. Remove to a paper towel lined plate.
CINNAMON ROLL PANCAKES
~Shared by Luanne, FL
For the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten
For the Cinnamon Filling:
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon
For the Cream Cheese Glaze:
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag
and snip the end off or put in a Ziploc bag and snip the corner off.
To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another
bowl. Stir them together until everything is moistened leaving a few
lumps.
Heat your griddle to exactly 325 degrees. You don't want these too cook
too quickly, and you won't want your cinnamon to burn.
Make desired size pancake on greased griddle and then using the piping
bag and starting at the center of the pancake, create a cinnamon swirl.
Wait until the pancake has lots of bubble before you try to turn it.
You will find that when you turn it the cinnamon swirl will melt. The
cinnamon will melt out and create the craters which the cream cheese
glaze will fill.
To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir
together. Whisk in the powdered sugar and vanilla. Add a little milk if
needed to make it a glaze consistency.
Place pancake on plate, then cover with cream cheese glaze.
Source: Texas Recipes
http://www.facebook.com/TexasRecipes
ROASTED ASPARAGUS
~Shared by Luanne, FL
This is soooooooo good. I just used my own olive and
garlic. I also added some strips of red pepper.
1 pound asparagus, trimmed
1 (8-ounce) package mushrooms, quartered
1/4 cup red onion, sliced
3 large cloves garlic, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 teaspoon lemon juice
Directions
Heat oven to 425°F. Arrange asparagus, mushrooms and onions
on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with
garlic, salt and pepper. Drizzle melted Butter with Olive Oil & Sea
Salt and lemon juice over the top.
Bake 15-20 minutes until asparagus are tender and lightly browned.
Source: Land O Lakes
HOMEMADE TACO (AND CHILI) SEASONING MIX
~Shared by Luanne, FL
This is better than paying up to $1.29 for a pack of seasoning.
Yield: Approximately 1/2 cup of seasoning
Ingredients
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
2 1/2 teaspoons garlic powder
3 teaspoons dried onion
2 teaspoons oregano
1/4 teaspoon cayenne pepper
Instructions
Combine ingredients. Store in an airtight container with your other
spices.
To use:
Use 3 tablespoons of seasoning for each pound of meat in tacos or
chili. For taco meat, add 3 tablespoons of seasoning and 3/4 cup of
water to 1 pound of cooked meat and simmer until water has evaporated.
Notes Adjust the heat level in your mix by adding more cayenne pepper.
This recipe makes a relatively mild mix, so add a bit more cayenne if
you like things spicier.
CHEESY-STUFFED GARLIC BUTTER CRESCENTS
~Shared by Marilyn M., Canton, OH
1 tube crescent rolls
4 string cheeses, cut in half
2 tablespoons salted butter
1/2 teaspoon Italian seasoning
1 small clove garlic, minced
Preheat oven to 375 F. Line baking sheet with parchment paper or
silicone baking mat; set aside.
In a small bowl, melt butter together with Italian seasoning and garlic.
Pop open crescent rolls and separate into triangles.
Brush the tops with some garlic butter. Place half a string cheese at
the wide end and roll up.
Brush the tops with more garlic butter and bake 10 minutes or until
lightly browned. Serve warm.
BAKED PINEAPPLE CASSEROLE
~Shared by Marilyn M., Canton, OH
1 (28 oz) can crushed pineapple, undrained
1 1/4 cups granulated sugar
2 1/2 cups Ritz cracker crumbs
1/2 cup (1 stick) butter, melted
2 cups (8 oz) grated cheddar cheese (plus 1/4 cup for topping)
Preheat the oven to 350 degrees F. Pour crushed pineapple (juice and
all) into a small saucepan, and warm it over low heat. Add sugar ~ Heat
until the sugar is dissolved, and then remove from the heat. In a
casserole or baking dish, layer the pineapple mixture, cracker crumbs,
butter and cheese. Repeat until you have three to four layers. Sprinkle
the remaining 1/4 cup cheese on top of the casserole. Bake uncovered
for about 20 to 25 minutes, until bubbly and golden brown. Makes 8 to
10 servings.
MASHED POTATO MUFFINS
~Shared by Marilyn M., Canton, OH
1 1/4 cups almond milk
1 cup mashed potatoes
1 egg
1/3 cup safflower oil
1 cup (4 oz) shredded cheese (I use 1/2 cup Cheddar & 1/2 cup
Monterey Jack)
1 2/3 cups almond flour
3 Tbsp. granulated Swerve, Truvia or Stevia
1 Tbsp. baking powder
1 teaspoon sea salt (optional)
Heat oven to 400 degrees F. Grease a 12-cup muffin pan.
In a saucepan, heat milk until it is just starting to steam and then
add mashed potatoes.
Remove from heat and allow to sit for 2 minutes (mash the potatoes
inside the milk so there are no large clumps). Beat in the egg and oil.
In a medium sized bowl, combine cheese, flour, sweetener, baking powder
and salt. Pour in potato milk mixture and stir just until moistened.
Fill muffin cups about 3/4 full and bake for 20 to 25 minutes or until
toothpick test shows done. Cool for 5 minutes then remove from muffin
tin to rack. Serve warm.
Yields: 1 dozen
*For variety, add in a couple tablespoons of snipped chives or onion
flakes and a tablespoon of parsley.
Makes for a very light and tasty muffin!!
CLAM CHOWDER
~Shared by Marilyn M., Canton, OH
1 onion, chopped
1 cup celery, diced
1 cup potatoes, diced and peeled
Water, to cover veggies
1/2 cup butter
1/2 cup flour
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
2 cans minced clams, juice reserved
Few cups milk
1 (8-oz) can of corn, drained
1 cup sour cream
Put the onion, celery, and potatoes in a large saucepan. Cover with
water and cook over medium heat until the potatoes are just tender.
Drain the water and set aside. Melt the butter over low heat in a large
stockpot. Add the flour, salt, pepper, and garlic powder. Stir until
the mixture starts to bubble. Pour the reserved clam juice into the pot
and then add enough milk to make about 4 cups of liquid. Stir over low
heat until thick. Add the cooked veggies to the pot as well as the
clams and corn. Simmer on low heat for about 30 minutes, stirring
occasionally. Remove the pot from the heat and stir in the sour cream.
Let the soup sit for 5 minutes before serving.
UNBELIEVABLE SPINACH CALZONES
~Shared by Marilyn M., Canton, OH
1 container (15 ounce) ricotta cheese
2 eggs
2 Tbsp dried Italian seasoning
3 cup mozzarella cheese, shredded
1 cup parmesan cheese, freshly grated
1 package (10 oz) chopped frozen spinach, thawed and squeezed dry
salt and pepper, to taste
1 package (32 oz) frozen white bread dough, thawed
Preheat oven to 400 degrees F. In a large bowl, mix together ricotta
cheese, eggs, Italian seasoning, mozzarella cheese, parmesan cheese and
spinach; set aside. Divide the bread dough into 8 pieces and roll each
out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta
filling onto each circle, fold over and seal the edges ~ place onto a
greased cookie sheet. Bake for 30 minutes or until nicely browned on
the tops and bottoms.
FROZEN BUTTERFINGER MOUSSE PIE
~Shared by Marilyn M., Canton, OH
15 Oreo cookies
2 cups of heavy whipping cream
1 teaspoon vanilla
2 Tbsp. powdered sugar
3 cups cold milk
2 small boxes instant vanilla pudding
7 Butterfinger Chocolate Bars, chopped into small pieces
Grind Oreo cookies into fine crumbs. Stir with melted butter and press
into 9-inch pie plate. Set aside.
Whip heavy cream with vanilla until stiff peaks form. Remove half and
set aside. Stir in powdered sugar to other half. Set that aside as well.
Mix cold milk with vanilla pudding until smooth and thick. Stir in 6
chopped butterfinger chocolate bars.
Fold in unsweetened whipped cream. Pour into pie shell. {If all the
filling won't fit, save the rest as a little snack for later...or use a
springform pan.}
Top pie with sweetened whipped cream and the last of the butterfinger
pieces. Freeze 6-12 hours or until completely solid.
To serve, remove from freezer and sit out 20-30 minutes to soften
slightly. Cut into pieces and serve.
Yield ~ 8 servings
CRAWFISH MACQUE CHOUX
~Shared by Johnny, LA
Serves 6
Ingredients:
1/2 stick butter
1 medium onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
3 cups corn kernels (fresh or frozen)
2 cloves garlic, minced
salt, pepper, and Cajun or Creole seasoning to taste
1 (10-ounce) can chopped tomatoes with green chiles (such as Ro-tel)
1/2 cup chicken broth
1 1/2 cups heavy cream or half and half
3 cups Louisiana crawfish tails (about 1 pound, peeled)
2 tablespoons chopped parsley
1/4 cup thinly sliced green onions
Method:
In a large skillet, heat butter over medium-high heat. Add onion, bell
pepper, and celery; sauté 5 minutes or until onions are translucent.
Add corn, garlic, and seasoning; sauté 2 minutes. Add tomatoes; simmer
until the liquid has evaporated. Add chicken broth and heavy cream;
bring to a low boil, reduce heat, and simmer 15 minutes or until the
liquid has reduced by half. Add crawfish tails; simmer 5 minutes. Add
parsley and green onions; stir well.
Source: Louisiana Kitchen & Culture, Premiere Issue (May/Jun 2012)
RHUBARB DUMP CAKE
~Shared by Johnny, LA
1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the
rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar
over the rhubarb, followed by the jell-o, and finally the cake mix.
Pour the water and melted butter over the top. Do not stir. Bake for 45
minutes or until the rhubarb is tender.
SOUTHERN FRIED CATFISH
~Shared by Johnny, LA
Ingredients
8 (5 to 6-ounce) catfish fillets, skin removed
Salt
Crab boil seasoning (recommended: Old Bay)
4 cups all-purpose flour
1 cup cornmeal
Oil, for frying
Directions
Heat a fryer or a deep pot halfway filled with oil to 350 degrees F.
Sprinkle both sides of each catfish with salt and crab boil seasoning.
In a separate bowl, combine the flour and the cornmeal. Dredge the
catfish in the flour mixture and place in fryer. Deep fry for
approximately 7 to 8 minutes until done. Drain on paper towels.
CROCKPOT CAJUN BEEF ROAST
~Shared by Johnny, LA
We love roast beef and this recipe is so good served over rice.
1 (3 or 4 lb.) chuck roast
1 green pepper, chopped
1 cup celery, chopped
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can green chilis
1/4 cup quick-cooking tapioca
1 large onion, peeled, sliced and in rings
1 cup okra, chopped (Optional)
1/4 teaspoon black pepper
1/4 teaspoon cayenne (can use more or less)
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon chili powder
1/2 teaspoon basil
1 bay leaf
1 cup water
Cut roast to fit into crock pot and place in bottom of the pot.
In a large bowl combine the remaining ingredients and mix with a spoon.
Pour over the roast. Cook on high for about 5 hours or low 7
until meat is tender. Serve over rice. Makes a 3 quart crock pot
3/4 full. Enjoy!
Note: The tapioca acts as a thickening agent in the recipe. You
can leave it out if you want a more soupy gravy and also leave out the
water for a thicker gravy.
Source: TheSouthernLadyCooks.com
SCALLOPED POTATOES WITH BACON
~Shared by Johnny, LA
There is no better scalloped potatoes then these. Took them to a
Christmas Party and everyone asked for the family recipe.
Cook time: 1 Hr 15 Min
Prep time: 30 Min
Ingredients
2 1/2 lb potatoes, russets
1 large yellow onion
4 oz gruyere cheese
4 oz mild swiss cheese
2 c heavy cream
1 tsp thyme, dried
1 tsp granulated garlic
8-10 slice bacon
1 tsp pepper
1 tsp salt
Directions
1. Peel potatoes using your mandolin, slice potatoes and onion very
thin set aside. In a small sauce pan melt 3/4 of the grated cheese in
heavy cream adding the thyme and garlic. Fry bacon in skillet until
crisp, but not over cooked crumble in pieces. In a baking dish, layer
potatoes, onions, small amount of bacon, seasoning each layer with salt
and pepper. Continue layering until all potatoes, bacon, and onion are
used. Pour the cream and cheese over each the layer. Finish the top
with the last amount of grated cheese. Place covered in a 350 oven for
1 hour and 15 minutes until most of the liquid has been absorbed.
Uncover and continue cooking until the top is browned to your
satisfaction!
CORN CASSEROLE
~Shared by Johnny, LA
1 can whole kernel corn, drained...Use Mex- Corn, then no peppers
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping T. all purpose flour
2 T. sugar
1/4 C. diced green pepper (you can use red, I only had green)
1 C. whole milk
1/2 C. shredded cheddar cheese
1/4 tsp each salt and pepper
Combine all ingredients and pour into a greased casserole dish. Bake at
350 degrees for 1 hr. 20 min.
POTATO SMASHERS
~Shared by Linda H., Rosharon, TX
4 servings
8 new potatoes (3/4 lb.), 1-1/2 inch
1/2 cup water
2 Tbsp. Kraft Zesty Italian Dressing
1/2 cup Kraft Shredded Sharp Cheddar Cheese
4 slices Oscar Mayer Center Cut Bacon, cooked, crumbled
Microwave potatoes and water in 2-qt. microwaveable dish on HIGH 10
min. or until potatoes are tender. Let stand 5 min.
Drain potatoes; place on work surface. Flatten to 1/2-inch thickness.
Heat dressing in large skillet on medium heat. Add potatoes; cook 4
min. or until bottoms are golden brown. Turn potatoes over; top with
cheese and bacon. Cover; cook 2 min. or until cheese is melted.
Healthy Living
Save 40 calories and 4 grams fat per serving by preparing with Light
Zesty Italian Dressing, 2% Milk Shredded Sharp Cheddar Cheese and OSCAR
MAYER Turkey Bacon.
Special Extra
Serve with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Special Extra Garnish with chopped fresh chives just before
serving.
Nutritional information per serving:
Calories 180, Total fat 10 g,Saturated fat 4 g, Cholesterol
20 mg, Sodium 320 mg, Carbohydrate 16 g, Dietary fiber 2 g,
Sugars 1 g, Protein 7 g, Vitamin A 4 %DV, Vitamin C 15 %DV, Calcium 10
%DV
CHICKEN, LEMON FLORENTINE RISOTTO
~Shared by Linda H., Rosharon, TX
This is so good!
Serves 3-4.
1 lb ground chicken breast
2 Tbsp EVOO (Extra Virgin Olive Oil)
1 Tbsp. unsalted butter
½ c. sofrito (chopped onion, garlic, celery, carrots and parsley)
1 cups Arborio rice
1/2 cup white wine
3-4 cups chicken broth
1/2 cup Parmesan cheese, grated
1. fresh lemon juiced
Zest of 1 lemon, grated
handful baby spinach, chopped or torn
salt
black pepper
Heat EVOO in a large pot. Cook chicken and remove.
Melt the butter in EVOO over medium heat. Cook the sofrito
in the butter for 3 minutes or translucent, stirring constantly.
Add the rice. Cook for 2 minutes and stir constantly to prevent burning
and excessive sticking. A small amount of sticking is fine.
Lower the heat and add the wine. Stir constantly until fully absorbed.
Add the chicken broth 1/2 cup at a time. Allow each 1/2 cup to fully
absorb and be reduced before adding the next 1/2 cup. Stir constantly.
In total this process will take 20-25 minutes.
Stir in chicken and spinach. Remove from heat. Add butter,
stirring until melted. Stir in the lemon juice and zest. Add cheese,
stirring until melted and fully dispersed. Liberally add the black
pepper.
BALSAMIC ROOT VEGETABLES
~Shared by Linda H., Rosharon, TX
Yield: Makes 6 to 8 servings
1/2 pounds sweet potatoes
1 pound parsnips
1 pound carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 tablespoon light brown sugar
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley
Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine
parsnips, carrots, onions, and cranberries in a lightly greased 6-qt.
slow cooker; layer sweet potatoes over top.
Whisk together sugar and next 4 ingredients in a small bowl; pour over
vegetable mixture. (Do not stir.)
Cover and cook on HIGH 4 to 5 hours or until vegetables are tender.
Toss with parsley just before serving.
Source: Southern Living, NOVEMBER 2010
MOROCCAN QUINOA CAKES
~Shared by Linda H., Rosharon, TX
Makes 12, Patties
2 cups pre-cooked quinoa *see note
Zest, 1 x large lemon
4 Tbsp pine nuts, roasted
2 Tbsp sultanas/or raisins
1 large carrot, grated
½ cup baby spinach, roughly chopped
2 Tbsp fresh mint
4 Tbsp cornflake crumbs/or bread crumbs
4 Tsp Moroccan Spice *see note
1 Tbsp Honey, warmed until runny
100g feta
4 eggs
In a large bowl place the quinoa, lemon zest, pine nuts, sultanas,
carrot, spinach, mint, honey, crumbs and spices. In a small bowl place
the eggs and beat until combined, crumble the feta into the egg mixture
and mash together. Season with salt and pepper.
Mix the egg & feta mixture into the quinoa and mix until thoroughly
combined. If the mixture is to runny add some more cornflake or bread
crumbs. Grease six egg rings and set aside. Heat a large fry pan on the
stove with some olive oil. Place the egg rings into the sauce pan and
fill with quinoa mixture. Flatten the top with an egg flip.
Cook on medium heat for 4-5 minutes until nicely browned. Flip over and
cook for another 3-4 minutes. Remove from the pan and gently run a
knife around the edge of the ring to release the cake. Repeat until all
mixture has been used. Serve warm with fresh salad and roast pumpkin
hummus.
* To cook quinoa – Rinse one cup of quinoa under water and strain.
Place in a saucepan with two cups of chicken stock/or water. Bring to
the boil and simmer for 15-20 minutes until the liquid has soaked up
completely. Remove from heat and rest for 20 minutes until grains are
light and fluffy. Fluff up with fork. This recipe is best made with
quinoa that has been cooked the day before.
*If you cannot find a Moroccan spice mix in your supermarket simply
make one yourself with this recipe:
Moroccan Spice Blend:
2 Tsp each of: Ground cumin, Ground coriander, Paprika, Ground ginger
1 Tsp each of: Ground white pepper, Turmeric
¼ Tsp each of: Chilli, Ground nutmeg
½ Tsp Cinnamon *you can add more if you like the cinnamon flavour
Mix all spices together and store in a jar.
Source:
http://www.thewhimsicalwife.com
CHAMOMILE CHICKEN SOUP
~Shared by Linda H., Rosharon, TX
Whether you feel great or not so great, few things are more comforting
than chicken soup and chamomile. So... why not serve both at once?
1 whole skinless chicken
7 ½ quarts water
12 bags Celestial Seasonings® Chamomile Herbal Tea
4 cups chopped cauliflower (approx. 2 small heads)
4 cups chopped celery (7-8 stalks)
2 large yellow onions, chopped
4 cups chopped carrots (7-8 carrots)
1 cup uncooked rice (white or brown)
Place the chicken and water in a large stock pot, bring to a boil and
simmer until cooked through (about 50 minutes). Remove the chicken and
set aside to cool. When cool, remove the chicken meat from the bone and
cut into bite-sized pieces. Add the tea bags to the broth, bring to a
boil for 7 minutes, then remove and discard the bags. Add the chicken,
cauliflower, celery, onions, carrots, and rice to the pot. Add salt and
pepper to taste. Simmer on low heat for approx. 2 hours. Serve with a
hearty whole-grain bread.
CILANTRO LIME RICE AND BEANS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (9.7 ounce) package Archer Farms cilantro lime rice
2 3/4 cups water
1 tablespoon olive oil
1 (15.5 ounce) can black beans, drained and rinsed
1 cup Archer Farms yellow corn tortilla chips, coarsely crushed
Cook rice in 3-quart saucepan as directed on package except--stir in
beans during last 5 minutes of cooking time. Just before serving, stir
in corn chips.
BAKED SONORAN CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 large boneless skinless chicken breasts (5 to 6 oz each)*
2 cups Bugles® corn snacks, crushed**
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
6 oz queso fresco (Mexican cheese), cut into 4 equal slices Salt and
pepper, if desired
1 cup Green Giant® Valley Fresh SteamersTM Niblets® frozen corn, thawed
1 tablespoon olive oil
2 tablespoons unsalted or regular butter or margarine
2 teaspoons finely chopped fresh garlic
1/3 cup roasted red bell peppers (4 oz from jar)
1 cup whipping cream
1/2 cup water
1 chicken-flavored bouillon cube
2 cups cooked white rice
4 flour tortillas (10 to 12 inch)
2 tablespoons chopped fresh cilantro
Heat oven to 425°F. Line cookie sheet with foil. Place each chicken
breast, smooth side down, between pieces of plastic wrap or waxed
paper; gently pound with flat side of meat mallet or rolling pin until
about 1/4 inch thick. Over each chicken breast, sprinkle 1/4 cup
crushed corn snacks and 1/4 of the green chiles; place 1 slice cheese
in center. Fold ends of chicken over and tuck in sides; secure with
toothpicks. Sprinkle with salt and pepper. Place seam side down on one
side of cookie sheet. In small bowl, toss thawed corn with oil. Place
corn on other side of cookie sheet. Bake 20 minutes. Meanwhile, in
blender, place roasted peppers, whipping cream and water; cover and
blend on high speed 15 seconds or until smooth. In 2-quart saucepan,
melt butter over medium heat. Add garlic; cook and stir 1 minute. Add
pepper mixture and bouillon cube; heat to boiling. Cook, stirring
constantly, until sauce is reduced and thickened, about 15 minutes.
Remove chicken from cookie sheet; place on cutting board. Let stand 5
minutes. Cut chicken into 1/4-inch-thick slices. In 12-inch skillet,
heat each tortilla over high heat until blistered on each side; place
on individual dinner plates. Place 1/2 cup rice on one half of each
tortilla; fan slices of 1 chicken breast leaning on rice. Top chicken
on each evenly with roasted pepper sauce, roasted corn and cilantro.
WATERMELON SALSA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 C. diced seedless watermelon
3/4 C. finely chopped sweet onion
3/4 C. canned black beans rinsed and drained
2 jalapeno peppers, seeded and chopped
1/4 C. minced fresh cilantro
2 T. brown sugar
1 garlic clove minced
1/2 t. salt
In a small bowl, combine all ingredients. Cover and refrigerate
for at least 1 hour. Drain if necessary before serving.
YELLOW TOMATO SOUP WITH GOAT CHEESE
CROUTONS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 lb. yellow tomatoes halved (about 9 medium)
2 T. olive oil divided
4 garlic cloves minced, divided
1 t. salt
1 t. pepper
1 t. minced fresh rosemary
1 t. minced fresh thyme
1 large onion chopped
1 C. vegetable broth
1/2 C. milk
1/2 C. heavy whipping cream
Croutons:
12 sliced French bread baguette (1/2" thick)
1 T. olive oil
2 T. prepared presto
1/2 C. crumbled goat cheese
1 t. pepper
Place tomatoes cut side down in a greased 15x10" baking pan; brush with
1 T. olive oil. Sprinkle with 2 t. garlic and the salt, pepper,
rosemary and thyme. Bake at 400 for 25-30 minutes or until tomatoes are
tender and skins are charred. Cool slightly. Discard tomato
skins. In a blender, process tomatoes until blended. In a large
saucepan, saute' onion in remaining oil until tender. Add
remaining garlic, saute 1 minute longer. Add broth and milk;
bring to a boil. Carefully stir in tomato puree. Simmer
uncovered for 15 minutes to allow flavors to blend. Stir in
cream; heat through (do not boil). Meanwhile for croutons place bread
on a baking sheet and brush with oil. Bake 5-6 minutes or until
golden brown. Spread with pesto and sprinkle with goat cheese and
pepper. Bake 2 minutes longer. Ladle soup into bowls and
top with croutons.
BURNT BUTTER RICE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 cups chicken broth
2 cups long grain white rice
1/2 cup butter
salt to taste
Place the chicken broth and rice in a large pot. Bring to a boil, then
reduce heat to low, cover and simmer for 15 minutes. During the last 5
minutes of the rice, melt the butter in a small skillet over
medium-high heat until it browns and the foam starts to clear. It will
be a dark brown, similar to chocolate. After the rice has simmered for
the 15 minutes, remove it from the heat. Pour the burnt butter over it,
being careful not to spatter. Do not stir into the rice. Replace the
lid, and let stand for 15 minutes. Stir and season with salt to taste
before serving.
CORN BREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3/4 stick margarine
2 c. Bisquick
1 egg
1 (8 oz.) can creamed corn
Instructions
Melt margarine in an 8x8-inch baking pan. Mix Bisquick, egg and creamed
corn. Dump into melted margarine. Bake at 350 degrees for 25 minutes or
until brown.
BAR B Q CHICKEN CASSEROLE
~Shared by Treva, NC
Authenticate that sweet tangy barbecue taste in a delicious casserole
with this easy recipe for chicken casserole.
Serves: 4
Cooking Time: 1 hr 45 min
16 ounces can pork and beans
4 chicken pieces
1/4 cup catsup
2 tablespoons peach preserves
2 teaspoons onion, minced
1/4 teaspoon soy sauce
1/4 cup brown sugar
Place beans in a 2-quart casserole; top with chicken.
Mix together catsup, peach preserves, onion, soy sauce and brown sugar;
pour over chicken and beans.
Cover and bake in preheated 325 degrees F. oven 1 hour and 45 minutes.
COCONUT KISS
~Shared by Treva, NC
1 oz cream
1 & 1/2 oz cherry juice
1 & 1/2 oz pineapple juice
1 dash grenadine
3/4 oz coconut cream
Shake over ice cubes in a shaker.
Strain into a large glass over crushed ice and garnish with a
maraschino cherry.
Enjoy on a hot summer day!
CHICKEN FRITO PIE
~Shared by Treva, NC
This is a nice alternative to the usual Frito pie with hamburger meat.
Servings: 9
2 Hours Preparation Time
45 Minutes Cooking Time
1 whole chicken
3 ribs celery
1 & 1/2 onions, chopped, divided
2 (10-oz.) cans of tomato soup
1 (16-oz.) bag of Fritos
12 slices of American cheese
Preheat oven to 350 degrees F.
Place chicken in a large pot with 1 onion and celery; cover with water;
boil until juices run clear. Remove chicken from broth and when cool
enough to handle, debone chicken and shred into bit size pieces; set
aside. Strain chicken broth; discard celery and onion; set broth aside.
In a large bowl, combine tomato soup and 2 soup cans of chicken broth;
whisk to mix completely.
Line bottom of a 13 x 9 inch pan with Fritos. Cover with half the
chicken, half the remaining onion, and half the tomato mixture. cover
this with 6 slices of cheese (each lying side by side). Repeat with
remaining Fritos, chicken, onion, tomato mixture and cheese. Bake 45
minutes.
CRISPY BAKED FISH WITH TROPICAL SALSA
~Shared by Treva, NC
Fish:
3 tablespoons butter or margarine
2/3 cup baking mix
1/4 cup yellow cornmeal
1 teaspoon chili powder
1 1/4 teaspoons salt
1 lb orange roughy or other white fish fillets
1 egg, beaten
Fruit Salsa:
1 can (8 oz) pineapple chunks, drained
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 kiwifruit, peeled, chopped
1 mango or papaya, cut lengthwise in half, pitted and chopped
1 jalapeno chile, seeded, finely chopped
Heat oven to 425°F. In 13 x 9-inch pan, melt butter in oven. In small
bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish
fillets into egg, then coat with Bisquick mixture. Place in pan. Bake
uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until
fish flakes easily with fork. Meanwhile, in glass or plastic bowl, mix
all fruit salsa ingredients. Serve salsa with fish.
TOWNLINE BBQ SAUCE
~Shared by Treva, NC
NOTE: The person that emailed this to me wrote the following: This is
by far the best BBQ sauce I have ever had. It's really easy to make
because there isn't a lot of chopping to do. It doesn't have to simmer
away all day either, and it lasts for a long time in the refrigerator.
It's great on steak, chicken, pork, and even veggies. I love it on
grilled corn. This is worth making, way better than store bought BBQ
sauce.
1/4 pound butter
3/4 cup minced onion
1/2 cup minced garlic
2 lemons, zested
5 tablespoons freshly squeezed lemon juice
4 & 1/4 cups ketchup
1 cup tomato juice
3/4 cup light brown sugar
6 tablespoons molasses
1/2 cup Worcestershire sauce
1/2 cup chili powder
4 tablespoons white wine vinegar
1 & 1/2 tablespoons chipotle puree
Pinch kosher salt
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium
heat. Add the onion and cook for 5 minutes. Add the garlic and cook for
an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup,
tomato juice, brown sugar, molasses, Worcestershire sauce, chili
powder, vinegar, chipotle puree, salt and 3 cups water and bring to a
boil. Lower the heat and simmer for 30 minutes, stirring frequently.
CHICKEN ENCHILADA CASSEROLE
~Shared by Treva, NC
6 chicken breasts
2 cup sliced fresh mushrooms
1 & 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 & 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup sour cream
Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper,
& minced jalapeno pepper until tender. Remove skillet from heat;
stir in chicken and green chiles. Set aside. Combine milk and flour in
a small saucepan. Gradually stir in water; place on medium heat-cook
& stir until thick & bubbly. Stir in chili powder, salt, cumin,
& pepper. Add to chicken mixture and set aside. Wrap tortillas in
damp paper towels & then in foil & bake at 350 degrees for 10
min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of
chicken mixture. Repeat with est of tortillas and chicken mixture.
Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with
cheese; let stand 10 min. Top serving with tomato and sour cream.
Garnish with additional jalapeno pepper slices.
Yield: 6 Servings
Purchase
$50 in Elizabeth Arden products and receive a pretty spring blossoms
cosmetic bag with 7 Elizabeth Arden products ($75.00 value!) at
Beauty.com! Offer ends 5.31.2014 or while supplies last.
A
recipe on the lighter, more healthy side ...
SOUTHWESTERN STEAK
AND PEPPERS
~Shared by Treva, NC
Yield 4 servings
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon salt, or to taste
3/4 teaspoon coarsely ground pepper, plus more to taste
1 pound boneless top sirloin steak, trimmed of fat
3 cloves garlic, peeled, 1 halved and 2 minced
3 teaspoons canola oil or extra-virgin olive oil, divided
2 red bell peppers, thinly sliced
1 medium white onion, halved lengthwise and thinly sliced
1 teaspoon brown sugar
1/2 cup brewed coffee or prepared instant coffee
1/4 cup balsamic vinegar
4 cups watercress sprigs
Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a
small bowl. Rub steak with the cut garlic. Rub the spice mix all over
the steak. Heat 2 teaspoons oil in a large heavy skillet, preferably
cast iron, over medium-high heat. Add the steak and cook to desired
doneness, 4 to 6 mins per side for medium rare. Transfer to a cutting
board and let rest. Add remaining 1 teaspoon oil to the skillet. Add
bell peppers and onion cook stirring often until softened about 4 mins.
Add minced garlic and brown sugar cook stirring often for 1 min. Add
coffee, vinegar and any accumulated meat juices; cook for 3 mins to
intensify flavor. Season with pepper. To serve mound 1 cup watercress
on each plate. Top with the sauteed peppers and onion. Slice the steak
thinly across the grain and arrange on the vegetables. Pour the sauce
from the pan over the steak. Serve immediately.
Nutritional Info Per Serving (1/4 of recipe) Cals 226, Fat 9g, Chol
64mg, Carb 12g, Protein 24g, Fiber 3g, Sod 213mg
Diabetic Exchanges: 2 Vegetable, 3 Lean Meat
MEXICALI CHICKEN
~Shared by Treva, NC
This recipe has been a family favorite for many years. It’s great
served with Spanish rice and refried beans. Cilantro may be added to
the salsa, if desired. ~Avanell Hewitt, North Richland Hills, Texas.
4 Servings
Prep/Total Time: 30 min.
1 medium tomato, finely chopped
1 small onion, finely chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 to 2 teaspoons reduced-sodium taco seasoning
4 bacon strips, halved
4 slices reduced-fat provolone cheese
1 medium lime, cut into four wedges
In a small bowl, combine the tomato, onion, jalapenos, lime juice,
garlic, salt and pepper. Chill until serving.
Sprinkle chicken with taco seasoning; set aside. In a large skillet,
Cook bacon over medium heat until crisp. Remove to paper towels; drain.
If grilling the chicken, using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack. Grill chicken,
covered, over medium heat or broil 4 in. from the heat for 4-7 minutes
on each side or until a meat thermometer reads 170°.
Top with bacon and cheese; cook 1 minute longer or until cheese is
melted. Serve with salsa; squeeze lime wedges over top.
Yield: 4 servings.
Nutrition Facts: 1 serving equals 227 calories, 9 g fat (4 g saturated
fat), 80 mg cholesterol, 532 mg sodium, 5 g carbohydrate, 1 g fiber, 31
g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fat.
Source: Taste of Home Healthy Cooking
FUDGY GLUTEN-FREE BROWNIES
~Shared by Maggie, TX
A few years back, my 70ish-year old mother discovered she had Celiac
disease and had to eliminate gluten from her diet. It was pretty
devastating to learn that she would have to give up foods that she had
been eating for the last 70 years. Sweets were definitely the most
difficult to give up. The thought of not being able to eat cookies and
cake and other goodies was heartbreaking. She’s learned, however, that
she can bake delicious things using gluten-free flour blends, and
they’re often just as good as the ones she so fondly remembers. This
recipe for Fudgy Gluten-Free Brownies is one of those treasures. They
turn out moist and fudgy and perfect. Mom loved them, and my son and
his friends gobbled them up before I could even tell them that they
were gluten-free. This recipe comes from Carol Fenster’s new book:
Gluten-Free 101- The Essential Beginner’s Guide to Gluten-Free Cooking.
Makes 16 brownies
Active Time 10 min.
Total Time 30 min.
Ingredients
Gluten-Free Flour Blend:
1½ cups sorghum flour or brown rice flour
1½ cups potato starch or cornstarch
1 cup tapioca flour
Brownies:
1 cup gluten-free flour blend (see above)
½ cup unsweetened natural cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon xanthan gum
1/3 cup butter, melted and cooled slightly
½ cup sugar
½ cup brown sugar, packed
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/3 cup warm water, 110 degrees F.
Directions
Mix ingredients for the flour blend. Keep in a container to measure out
for gluten-free baking recipes.
Place a rack in the center of the oven. Preheat the oven to 350 degrees
F. Generously grease an 8-inch square nonstick baking pan (gray, not
black). In a small bowl, whisk together 1 cup of the flour blend with
cocoa, baking powder, salt and xanthan gum.
In a large bowl, beat the butter and both sugars with an electric mixer
on low speed until well-combined. Add the egg and vanilla and beat
until well-combined. With the mixer on low speed, gradually beat in the
dry ingredients and then the warm water, beating until smooth. Spread
the batter evenly in the pan.
Bake for 20 minutes. Do not overbake, or the brownies won't be fudgy!
Cool the brownies in the pan on a wire rack completely before cutting.
Kitchen Counter
Makes 16 brownies. Per brownie: 175 calories; 3g protein; 9g total fat;
2g fiber; 24g carbohydrates; 22mg cholesterol; 128mg sodium About the
Author
Excerpted from Gluten-Free 101: The Essential Beginner’s Guide to Easy
Gluten-Free Cooking by Carol Fenster. Copyright © 2013.
Reproduced by permission of Houghton Mifflin Harcourt. All rights
reserved. gluten free 101
Source: By Lori Lange, Parade Publications
http://parade.condenast.com/281610/lorilange/fudgy-gluten-free-brownies/
GLUTEN-FREE GRAIN-FREE CLOUD BREAD
~Shared by Maggie, TX
Adapted from Food.com
3 eggs, separated
3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 packet of stevia
Preheat oven to 300 degrees.
Separate the eggs.
In one bowl, mix together the egg yolks, the 3 Tablespoon Cream Cheese
and the one packet of Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and
beat the whites on high speed until they are fluffy and form nice peaks.
Very carefully fold the egg yolk mixture into the egg whites until
mixed, but try and not break down the fluffiness of the egg whites too
much.
Prepare two baking stones or sheets with parchment paper.
With a large spoon, "scoop" the mixture into 8 rounds on the sheets.
Bake on the middle rack. Bake them for 30 minutes. They are ready when
they are golden brown.
Remove from the stones or sheets and cool.
Source:
http://whatsfordinner-momwhatsfordinner.blogspot.com/2012/06/gluten-free-grain-free-cloud-bread.html
A
recipe perfect for diabetics ...
FRESH SPINACH SALAD
~Shared by Mary S., Cape Coral, FL
Yield: 6 cups (4 servings)
Ingredients
- 5 cups (5 ounces) packed torn spinach leaves (about 1/2 of a 10-ounce
bag), washed and thick stems removed
- 1-1/2 cups (3 ounces) thinly sliced mushrooms
- 1/3 cup thinly sliced red onion rings
- 1/3 cup prepared fat-free or light red French or honey Dijon salad
dressing
- 1/8 teaspoon freshly ground pepper
- 1/4 cup croutons (optional)
Directions
In a large bowl, combine the spinach, mushrooms, and onion; toss to mix.
Drizzle the dressing over the salad; toss to coat the greens.
Sprinkle the salad with freshly ground pepper and top with croutons if
desired.
Nutritional Information Per Serving: Calories: 50; Protein: 2 g;
Sodium: 208 mg; Sugars: 7g; Carbohydrates: 10 g; Cholesterol: 0 mg;
Fiber: 1 g Exchanges: 1/2 Starch, 1 Vegetable
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
SWORDFISH WITH MANGO CORIANDER SALSA
~Shared by Mary S., Cape Coral, FL
Yield: 6 Servings
Ingredients
- 1-1/2 pounds swordfish steaks
- 1 teaspoon vegetable oil
Salsa Ingredients:
- 1-1/2 cups finely diced mango or peach
- 3/4 cup finely diced red peppers
- 1/2 cup finely diced green peppers
- 1/2 cup finely diced red onions
- 1/4 chopped fresh coriander
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
Directions
Start barbecue or preheat oven to 425 degrees F.
Brush fish with 1 teaspoon of oil on both sides. Barbecue or bake fish
for 10 minutes per inch thickness, or until if flakes easily when
pierced with a fork.
Meanwhile, in bowl combine mango, red peppers, green peppers, red
onions, coriander, lemon juice, olive oil and garlic; mix thoroughly.
Serve over fish.
Nutritional Information Per Serving: Calories: 219; Protein: 26 g;
Sodium: 111 mg; Fiber: 2 g; Carbohydrates: 12 g; Cholesterol: 49 mg;
Fat: 8 g Exchanges: 1/3 Fruit, 1 Vegetable, 3-1/2 Very Lean Meat, 1 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
ORANGE AND ALMOND CAKE
~Shared by Mary S., Cape Coral, FL
Yield: 10 slices
Serving Size: 1 slice
Ingredients
- 3/4 cup all-purpose flour
- Pinch of salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup reduced-fat margarine, at room temperature
- 1/3 cup plus 2 tablespoons granulated sugar
- 1/3 cup ground almonds
- 1/2 teaspoon almond extract
- 2 teaspoons finely grated orange zest
Directions
Preheat the oven to 350 degrees F.
Lightly grease the base of an 8-inch non-stick baking pan and line with
parchment paper.
Sift the flour, salt and baking powder together. Beat the eggs until
they are light and frothy.
Beat the margarine and sugar together until smooth and creamy. Add the
beaten eggs gradually, beating well between each addition. If the
mixture shows any signs of curdling, beat in a little of the flour
mixture.
Stir in the flour mixture together with the ground almonds, almond
extract and orange zest and mix lightly to a thick, fluid (but not
runny) consistency, adding a little orange juice or water if necessary.
Pour into the prepared pan, smooth the top, and bake in the center of
the oven for about 45-50 minutes, or until a skewer comes out clean
when inserted into the center.
Strip off the parchment paper and leave the cake to cool on a wire
rack.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g;
Sodium: 99 mg; Fiber: 0 g; Carbohydrates: 16 g; Cholesterol: 32 mg;
Fat: 6 g; Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat
Source: Great Healthy Food - Diabetes
http://www.amazon.com/exec/obidos/ASIN/1552976513/atozreci-20
TERIYAKI SESAME VEGETABLES
~Shared by Mary S., Cape Coral, FL
Yield: 4 Servings
Ingredients
- 1-1/2 teaspoon vegetable oil
- 1 teaspoon crushed garlic
- Half of a large sweet red or yellow pepper, thinly sliced
- Half of a large sweet green pepper, thinly sliced
- 1-1/2 cups snow peas
- 1 large carrot, sliced thinly
- 1/2 teaspoon sesame seeds
Sauce Ingredients:
- 1 teaspoon crushed garlic
- 1 tablespoon soya sauce
- 1 tablespoon rice wine vinegar or white wine vinegar
- 1/2 teaspoon minced gingerroot
- 1/2 teaspoon sesame oil
- 1 tablespoon water
- 1 tablespoon brown sugar
- 1-1/2 teaspoons vegetable oil
Directions
Sauce: In a small saucepan, combine garlic, soya sauce, vinegar,
ginger, sesame oil, water, sugar and vegetable oil; cook for 3 to 5
minutes or until thickened and syrupy.
In large non-stick skillet, heat oil; saute garlic, red and green
peppers, snow peas and carrot, stirring constantly, for 2 minutes.
Add sauce; saute for 2 minutes or just until vegetables are
tender-crisp. Place in serving dish and sprinkle with sesame seeds.
Nutritional Information Per Serving: Calories: 128; Protein: 3 g;
Sodium: 256 mg; Fiber: 2 g; Carbohydrates: 13 g; Cholesterol: 0 mg;
Fat: 8 g Exchanges: 2 Vegetables, 1-1/2 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
A
recipe for one or two ...
CAJUN CHICKEN PASTA
~Shared by Johnny, LA
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 2
"Serve up a spicy dinner for two with this hot and creamy linguini
tossed with an eye-opening blend of chicken strips sauteed with Cajun
seasoning, colorful bell peppers, mushrooms and onions. Cream, basil,
lemon pepper and garlic powder finish the sauce."
Ingredients:
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add linguini
pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to
coat.
3. In a large skillet over medium heat, saute chicken in butter until
no longer pink and juices run clear, about 5 to 7 minutes. Add green
and red bell peppers, sliced mushrooms and green onions; cook for 2 to
3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with
basil, lemon pepper, salt, garlic powder and ground black pepper, and
heat through.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated
Parmesan cheese.
Source: Allrecipes.com
PINEAPPLE UPSIDE-DOWN CAKE FOR TWO
~Shared by Maggie, TX
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings
Ingredients
4 teaspoons butter, melted, divided
4 teaspoons brown sugar
2 canned unsweetened pineapple slices
2 maraschino cherries
1/3 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
Dash ground nutmeg
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract
Directions
Pour 1/2 teaspoon butter into each of two 10-oz. ramekins coated with
cooking spray. Sprinkle with brown sugar. Top with a pineapple slice.
Place a cherry in the center of each pineapple slice; set aside.
In a small bowl, combine the flour, sugar, baking powder, salt and
nutmeg. Beat in the milk, vanilla and remaining butter just until
combined. Spoon over pineapple.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the
center comes out clean. Cool for 5 minutes. Run a knife around edges of
ramekins; invert onto dessert plates. Serve warm. Yield: 2 servings.
NUTRITION FACTS
One serving:
290 Calories
8 g Fat
5 g Saturated Fat
21 mg Cholesterol
318 mg Sodium
53 g Carbohydrate
1 g Fiber
3 g Protein
Source: Healthy Cooking February/March 2012, p54
A
special recipe (or two!) from me ...
GARLIC BUTTER
SPAGHETTI WITH HERBS
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 8
Ingredients
1 lb. whole wheat spaghetti
6 tablespoons butter + more for serving
8 cloves garlic, minced
1 large bunch basil, chopped
1 large bunch baby spinach, chopped
2 teaspoons salt
1 teaspoon black pepper
Parmigiano Reggiano cheese for topping
Instructions
Cook the spaghetti according to package directions. Meanwhile, heat the
butter together in a large nonstick skillet over medium low heat. Add
the minced garlic and saute for 3-5 minutes, until soft and fragrant.
Be careful not to burn or over-brown the garlic because it will taste
bitter. Low and slow is the winner here. Chop the spinach and basil (I
had about 5 cups total - it reduces quite a bit as it wilts) into small
bite-sized pieces and add to the skillet, stirring for just a minute or
two to get the greens softened slightly. Season with salt. Add the
spaghetti to the skillet (or vice versa depending on pan size) and
season with salt and pepper. Toss well to combine and let it all rest
for a few minutes to stick together a bit. Serve with an additional pat
of butter and/or fresh grated Parmigiano Reggiano cheese.
Notes For the leftovers, I added a can of roughly chopped fire-roasted
whole tomatoes and about ½ cup of vegetable broth and simmered for an
additional 10 minutes. The noodles were thick and saucy and loaded with
vegetables. So good!
Source: Pinch of Yum
http://pinchofyum.com/garlic-butter-spaghetti-with-herbs
ROASTED ASPARAGUS GRILLED CHEESE
SANDWICHES
I have learned to do these things to take grilled cheese sandwiches to
a whole new level of deliciousness:
1) Grate the cheese(s). That way, you can have a mix of cheeses
and you can add a dash of acid (lemon juice) and hot sauce (cayenne
pepper sauce) (I like Frank’s) to wake up the flavor of the cheeses.
Try adding a little ricotta in the mix, for creaminess. The cheese
melts better this way, too.
2) Add veggies that pair well with your cheese(s). Roasted veggie
slices are fabulous on grilled cheese sandwiches – because they add a
roasted flavor and the roasting process removes water so that your
sandwich won’t get soggy.
3) Cook at low heat and press your sandwich as it cooks. Adding a
skillet or some weight to the top of your grilled cheese keeps the
bottom in good contact with the skillet and you get a fabulous crunch
on the outside of your sandwich. The Kitchn recommends keeping a lid
on, but I think a press is even better. Perfect golden brown
crunchiness – hard to beat!
4) Use mayo! Slather the outsides of your bread with mayonnaise –
and NOT butter – to make a beautiful crust on your grilled cheese
sandwich!
Makes 4 sandwiches
24 thin asparagus stalks
1 tablespoon olive oil
1/2 cup finely grated Monterey Jack cheese
1/4 cup finely grated Parmesan cheese
2 tablespoons ricotta cheese
A dash of lemon juice
A dash of cayenne pepper sauce
A little minced parsley leaves
8 bread slices
3 tablespoons softened butter
Toss asparagus in oil and sprinkle with salt and pepper. Broil for just
a few minutes until lightly browned.
Mix cheeses, lemon juice, cayenne pepper sauce and parsley.
Lightly butter the bread on one side of each slice. On other side,
spread a thick layer of the cheese mixture on all slices.
Heat a large skillet to medium heat. Place a few slices of bead with
butter side down in the skillet. Top with a single layer of asparagus.
Place another slice of bread on top, cheese side down. Place another
pan on top of sandwiches, to press them down slightly.
Cook until golden brown. Flip and cook on other side until golden
brown. Serve immediately.
Source: Apron Strings Blog
http://www.apronstringsblog.com/roasted-asparagus-grilled-cheese-sandwich-recipe/
SWEET & TANGY COLESLAW
Jazz up classic coleslaw with the addition of sweet grapes and tangy
capers. I tried this and added small-ish shrimp, cooked using Old Bay
Seasoning.
Ingredients:
1 cup Duke's Mayonnaise
6 cups shredded cabbage mix
3 Tbsp. sugar
2 Tbsp. lemon juice
½ cup red grapes, halved
¼ cup red onion, minced
1 tsp. capers
1 tsp. salt
¼ tsp. Sauer's Black Pepper
Preparation:
Mix all ingredients in a large bowl and refrigerate at least 30 minutes
before serving.
Source: Duke's Mayonnaise
GRILLED PORK TENDERLOIN MEDALLIONS
With a side of roasted potatoes and a salad, these pork medallions are
a perfect meal to enjoy on the patio on a warm summer evening.
Prep time 10 mins
Cook time 10 mins
Total time 20 mins
Serves: 6-8
Ingredients
1 (2 lb.) pork tenderloin, sliced into 1 1/2 inch medallions
1-2 tablespoons olive oil
2 teaspoons garlic salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/4 teaspoon onion powder
Instructions
Spray cold grill with non-stick cooking spray. Preheat grill for
medium-high heat. Combine the spices in a small bowl. Rub the pork
medallions with olive oil, then season generously with the spice
mixture. Grill, uncovered, for 4-5 minutes per side or until pork
reaches an internal temperature of 145 degrees.
Source: Danelle at Let's Dish Recipes Blog
http://www.letsdishrecipes.com/
JALAPENO, CRAB & CORN DIP
Ingredients
2 tablespoons butter
1 cup frozen whole kernel corn
1/2 cup chopped red sweet pepper (1 small)
1 clove garlic, minced
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup sliced pickled jalapeno chile peppers, drained and chopped
1 teaspoon Worcestershire sauce
1 teaspoon bottled hot pepper sauce (optional)
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
1 cup shredded Monterey Jack cheese (4 ounces)
2 tablespoons grated Parmesan cheese
Blue corn chips
Directions
In a medium skillet heat butter over medium heat until melted. Add
frozen corn, sweet pepper, and garlic; cook and stir for about 5
minutes or until tender. In a medium bowl combine sour cream,
mayonnaise, jalapeno peppers, Worcestershire sauce, and, if desired,
hot pepper sauce. Stir in corn mixture, crabmeat, and Monterey Jack
cheese. Transfer crab mixture to a 1-1/2-quart slow cooker. Cover and
cook on low-heat setting for about 1-1/2 to 2 hours or until heated
through. Sprinkle with Parmesan cheese. Serve with blue corn
chips.
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