Deep Dish Pizza Cupcakes

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Ingredients

  • 1 can refrigerated crescent rolls (I used the seamless sheet)
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 tsp garlic powder
  • pizza toppings - pepperoni, ham, sausage, peppers, onions, mushrooms


Instructions:

Preheat oven to 375.
Spray 8 regular muffin cups with cooking spray.  Cut crescent roll dough into 8 squares.  Press into muffin cups.
Sprinkle some of cheese (about 1 Tbsp) in the bottom of each muffin cup.  Top with 1 Tbsp of pizza sauce. Add remaining cheese and top with pizza toppings.  Sprinkle garlic powder over toppings.
Bake 15-18 minutes. Remove from pan and serve immediately.

Source: http://www.plainchicken.com/2013/04/deep-dish-pizza-cupcakes.html

Fall Fig & Pear Salad with Toasted Almonds

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Yield: Serves 4Prep Time: 10 mins







Recipe: http://www.italianfoodforever.com/2013/10/fall-pear-fig-salad/

King Ranch Chicken Casserole Recipe

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Yield:  8 servings

Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp butter
  • 1 onion, sliced
  • 1 can (10 oz.) diced tomatoes and mild green chilies
  • 1 can (10 oz.) condensed cream of mushroom soup
  • 1 can (10 oz.) condensed cream of chicken soup
  • 10 6" flour tortillas, torn into bite-size pieces
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup shredded Cheddar cheese


Instructions:

Step 1: Preheat barbecue grill to medium-high.

Step 2: Grease a 13" x 9" glass baking dish.

Step 3: Place chicken thighs on preheated barbecue and grill, turning once, for 5-7 minutes per side or until juices run clear when chicken is pierced. Let cool slightly, then cut into cubes.

Step 4: Meanwhile, preheat oven to 350°F.

Step 5: In a skillet, melt butter over medium heat. Sauté onion for 5-7 minutes or until softened. Stir in tomatoes and chilies, mushroom soup and chicken soup. Remove from heat.

Step 6: Spread half the tortilla pieces in bottom of prepared baking dish. Layer with half the onion mixture, half the chicken and half the Monterey Jack. Repeat layers. Sprinkle cheddar cheese over top.

Step 7: Cover and bake in preheated oven for 20 minutes. Uncover and bake for 10 minutes or until bubbling.

Source: http://houseandhome.com/food/recipes/king-ranch-chicken-casserole-recipe

Cayenne-Rubbed Chicken with Avocado Salsa

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INGREDIENTS


  • Coarse salt and ground pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • 2 tablespoons olive oil
  • 1 medium red onion, finely diced
  • 2 tablespoons fresh lime juice
  • 1 Hass avocado, pitted and cut into chunks


DIRECTIONS

1 In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2 In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3 Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

source: http://www.marthastewart.com/338117/cayenne-rubbed-chicken-with-avocado-sals?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&gallery=275660&slide=282642&center=276948

Gooey Chocolate Skillet Cake Ice Cream Sundae

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Cake Ingredients:

  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • dash salt
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 egg
  • 1/2 teaspoon vanilla


Frosting Ingredients:

  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons cocoa
  • 3-4 tablespoons milk (as needed for consistency)
  • 1/2 cup pecans, chopped
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • ice cream (for serving)
  • caramel sauce (for serving; this one is delicious!)
  • whipped cream (for serving)


Directions:
Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.

Source: http://willowbirdbaking.com/2012/04/25/gooey-chocolate-skillet-cake-ice-cream-sundae/

Baked gnocchi with bacon, tomato and mozzarella

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Serves: 2-3

Ingredients

  • 500g store-bought gnocchi
  • 250g bacon, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • 1 400g tin chopped tomatoes
  • 1 tablespoon tomato paste
  • handful cherry tomatoes, halved
  • 1 teaspoon sugar
  • 2-3 tablespoons cream/yoghurt
  • large handful fresh parsley, chopped
  • salt & pepper to taste
  • 100g mozzarella, sliced


Instructions

  • Pre-heat the oven to 200°c.
  • Bring a large pot of salted water to the boil.
  • In the meantime, make the sauce.
  • In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered.
  • Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
  • Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
  • Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning.
  • Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.
  • Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella.
  • Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.
  • Remove from the oven and allow to rest for 5 minutes before serving.

Hearty Chicken Spaghetti Casserole

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TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


Ingredients
8 ounces uncooked spaghetti, broken into 3-inch pieces
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium onion, chopped
1 cup 2% milk
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded Swiss cheese, divided
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped roasted sweet red peppers
3 tablespoons mayonnaise
1-1/2 teaspoons steak seasoning
1/2 teaspoon dried basil


Directions
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.
Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.


Crock Pot Pulled Chicken: Cheesy Jalapeño Popper Style

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Ingredients

For the Pulled Chicken:

  • 2 1/2 pounds boneless skinless chicken breast
  • 2 pounds boneless skinless chicken thigh
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 cubes chicken bouillon


For the Crispy Panko Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter


For the Cheese Sauce:

  • 1/2 cup heavy cream
  • 2 ounces cream cheese
  • 4 ounces cheddar cheese, shredded


For Topping:

  • jalapeño pepper, pickled or fresh, sliced


Directions

For the Chicken:

Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
Cover and cook on high for 4 hours, or low for 8 hours.
Drain almost all of the juices and season more to taste, if necessary.

For the Panko Topping:

In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.
For the Cheese Sauce:

In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.
To Assemble the Sandwich:

Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.

Source: http://www.foodfanatic.com/2013/11/crock-pot-pulled-chicken-cheesy-jalapeno-popper-style

Fried Chicken Waffles Sandwiches

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Traditional buttermilk waffles get a recipe makeover with a few favorite ingredients. Bacon, cheddar cheese and green onions turn these plain waffles into waffles extraordinaire. The perfect companion to any fried chicken.

yield: about 15 waffles, depending on waffle iron size

Ingredients:

2 cups (250 grams) all-purpose flour
¼ cup (55 grams) light-brown sugar
1 teaspoon (8 grams) baking soda
1 ½ teaspoons (6 grams) baking powder
½ teaspoon (4 grams) salt
2 teaspoons (14 grams) freshly cracked black pepper
3 large eggs, room temperature
⅓ cup (76 grams) unsalted butter, melted and cooled
2 cups (484 grams) buttermilk, room temperature
6 slices bacon, cooked and crumbled
1 cup (100 grams) cheddar cheese, shredded
5 scallions (green onions) thinly sliced
cooking spray, for waffle iron


Preparation:

1. Preheat waffle iron.
2. In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper. Make a well in the center of the bowl and set aside.
3. Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients. Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined. It should be sightly lumpy. If the batter appears to be too thick, add a splash of buttermilk and stir until pouring consistency is reached. Fold in the cooked chopped bacon, shredded cheddar cheese, and sliced green onions.
4. Lightly grease the waffle iron with cooking spray or melted butter. Pour in about ½ cup batter in each waffle cavity, more or less depending on size of waffle iron. Cook until the waffles are golden brown and crispy. Mine were about 4 to 6 minutes. Place the cooked waffles on a cooling rack set over a baking sheet. Place in a 200° F oven to keep the waffles warm until ready to eat. Continue cooking until all the batter is used up. Serve warm with maple syrup or maple mustard sauce (recipe follows). Or make them into fried chicken and waffle sandwiches (recipe follows). Waffles will keep in the fridge for up to 4 days. To rewarm, place the waffles on a baking sheet in a 300° F oven for about 5 minutes until crispy. Enjoy!

Source: http://www.thecandidappetite.com/2013/07/08/fried-chicken-and-waffle-sandwiches/

Homemade Graham Crackers

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Ingredients:

1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt (scant teaspoon)
1/4 cup olive oil
2 tbs honey
1/2 tsp vanilla extract
1/4 cup soy milk (or regular)


Directions:

Preheat the oven to 400 degrees. Whisk the dry ingredients in a large bowl. Make a well in the center and pour in the oil, honey and vanilla. Mix until everything is combined and crumbly. Drizzle in the milk and start to blend with your hands, kneading a bit until everything is combined. Form into a ball and roll out between two sheets of parchment paper to a 1/8-inch thick rectangle. Peel top parchment from dough and with a sharp knife, slice lengthwise (do not separate!) into 6-7 long rectangles. Make a horizontal slice separating the rectangles in half. Lightly score each rectangle lengthwise and in half, then poke holes. (This is the original graham cracker design, and completely optional.) Bake for 12-14 minutes, 12 being a bit soft and 14 super crunchy.

Source: http://www.thebootblog.net/2013/03/homemade-graham-crackers.html

Gluten Free Apple Pancakes

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Makes 4

Ingredients

4 eggs
1 teaspoon honey
1 tablespoon coconut milk
1 teaspoon coconut oil
3 tablespoons coconut flour
1 teaspoon baking soda
1 apple - peeled, cored and sliced thinly


Directions:

Whisk together the eggs, honey, coconut milk and oil until light and fluffy. Add the sieved coconut flour mixed with the baking soda and mix thoroughly. Add two tablespoons of the mixture to a lightly oiled pan heated on a low temperature and place the sliced apples on top Cook for about 6-8 minutes or until the pancake is browned. Then turn over and cook for another 5 minutes.

Source: http://food52.com/recipes/20577-gluten-free-apple-pancakes

Rachael Ray's "You Won’t Be Single For Long" Vodka Cream Pasta

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Ingredients
Makes 4 servings

1 tbsp extra-virgin olive oil, once around the pan in a slow stream
1 tbsp butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 32 oz can crushed tomatoes
Coarse salt and pepper
16 oz pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing


Directions
Heat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.

Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.

Source: http://www.doctoroz.com/videos/rachael-rays-vodka-cream-pasta

Mexican Chicken Chili Recipe

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TOTAL TIME: Prep: 30 min. Cook: 5 hours
MAKES: 6 servings

Ingredients
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Directions
In a small skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Yield: 6 servings.


Bean and Pasta Soup

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INGREDIENTS

1 strip (1 ounce) bacon, diced
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
1 tablespoon tomato paste
2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
4 cups reduced-sodium canned chicken broth
3/4 cup tubetti, ditalini, or other short, tubular pasta
1/4 cup chopped fresh parsley


COOK'S NOTE

Use a vegetable peeler to shave a few Parmesan curls over each serving.

DIRECTIONS

1 - In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
2 - Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
3 - Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
4 - With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
5 - To serve, ladle soup into bowls; sprinkle with parsley.

Source: http://www.marthastewart.com/338794/bean-and-pasta-soup?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&gallery=297026&slide=285535&center=276948

Barbecue Pork and Penne Skillet

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TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients
1 package (16 ounces) penne pasta
1 cup chopped sweet red pepper
3/4 cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 cups shredded cheddar cheese
1/4 cup chopped green onions


Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions. Yield: 8 servings.

Source: http://www.tasteofhome.com/recipes/barbecue-pork-and-penne-skillet

Montreal Style Bagels

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makes 18 bagels-

1 1/2 cups warm water
2 1/4 tsp (8oz, 1 packet) dry active yeast
1 tsp white sugar
2 tsp salt
3 tsp vegetable oil
1/4 cup honey
1 whole egg
1 egg yolk
4 1/2 cups unbleached all purpose flour, divided
for boiling:
1/3 cup honey

1 cup sesame seeds

Stir the warm water and yeast together in a small bowl. Let sit until frothy, 5-7 minutes. Whisk in the sugar, salt, oil, and honey and egg + yolk. Stir 1 cup of flour in until full incorporated. Add another 3 cups and stir with a wooden spoon until a shaggy dough forms. Dump bowl onto a lightly floured surface and knead, adding up to another 1/2 cup of flour if needed, for no less than 10 minutes. The dough should be extremely supple and smooth. Cover with an inverted bowl and let rise for 20 minutes.

Divide dough into 18 equal portions. Stretch or gently roll, using finger tips, each portion of dough into an 8 inch rope and bring the ends together to form a circle. Pinch the ends together and then roll gently with the heal of your hand to seal. It’s important the ends are well secured otherwise they’ll open when boiling. Place bagels on 2 parchment-lined baking sheets and cover with a clean towel for 20 minutes.

Pour the sesame seeds into a large shallow dish.

While the bagels rise, bring 16 cups of water to a boil in a large pot or dutch oven. Add the baking soda and honey and turn down to a simmer. When ready, add the bagels 2 at a time to the simmering water. Let cook for 1 minute on each side. Remove with a deep-fryer spoon or slotted spatula/spoon, drag through the sesame seeds on both sides and place back on the baking sheet. Repeat with all bagels.

Preheat oven to 500. Place 1 sheet of bagels in for 10-12 minutes or until starting to brown on the bottom. Flip bagels and cook for another 5-8 minutes, watching closely after 5 minutes so they don’t over cook. They should be golden brown. Serve warm with cream cheese, lox, tomatoes & bacon, or anything else your heart desires.

Keep in airtight container in the fridge for 1 week.

Source: http://thegoudalife.tumblr.com/post/80001670337/there-are-bagels-at-hand-montreal-style-bagels

Broccoli Casserole Recipe

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Ingredients

1/2 cup or 1 stick butter
1/2 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups milk
2 heads fresh broccoli, chopped
1/2 cup onion, diced
1 cup mayonnaise
1/2 cup milk
2 cups cheddar cheese
2 eggs
2 cups crushed crackers or panko


Method
1. In a small saucepan, melt butter. Add flour and whisk well. Add salt, pepper, garlic powder and onion powder. Whisk in 2 cups milk and bring to a boil over medium heat. When sauce thickens, remove from heat and let come to room temperature before using.

2. Preheat oven to 350 degrees. Combine the cooled sauce you prepared earlier with the mayonnaise, 1/2 cup milk, cheese and eggs. Mix well. Add chopped broccoli and onion. Mix well and pour into a 9 x 13 casserole dish. Bake for 40 minutes. The add crushed crackers or panko and return to the oven for 15 – 20 minutes.

Notes: In the photo is a half version of the recipe baked in a 8 x 8 casserole dish, the recipe as written, is for a 9 x 13 baking dish.

Source: http://www.babble.com/best-recipes/fresh-broccoli-casserole/

Sweet Potato Latke Turkey Burger (aka Thanksgivukkah Burger)

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Ingredients 

Makes 4 burgers

Baked Sweet Potato Latkes

1 ½ lb / 680 gr sweet potatoes (about 2 large)
2 scallions (or 1 medium onion), thinly sliced
2 free-range organic large eggs, lightly beaten
½ cup / 1.76 oz / 50 gr almond meal
2 teaspoons fine grain sea salt
¼ teaspoon ground black pepper

Turkey Patties

1 lb / 453 grams ground organic turkey
2 tablespoons mustard (Dijon mustard is definitely my favorite)
1 garlic clove, minced
1 scallion, thinly sliced
2 tablespoon almond flour
salt and pepper to taste

Toppings & Sauces

Cranberry sauce
Caramelized onions
Fried sage
Gravy


Directions

Preheat oven to 400°F (200°C), coat two baking sheets with olive oil.
Grate sweet potatoes with a medium sized grater (or, if you have one, using the shredding blade of a food processor), so you get decent shreds of potatoes.
In a large bowl combine scallions and eggs. Add almond flour, salt and pepper and mix until incorporated. Add sweet potatoes, and toss until combined and evenly coated.
Drop ½ cup of potato mixture onto the baking sheet, and with the help of a spatula flatten and shape into large flat discs. Repeat to obtain 8 big latkes.
Bake in the oven for 30 minutes, flipping halfway through. I recommend to rotate the baking sheet a couple of times to get an even crispiness.
The latkes are ready when they have a nice golden color and are bit burned around the edges.
While the latkes are baking, make the turkey patties.
In a large bowl using a fork gently combine ground turkey with cheese, scallion, almond flour, mustard and garlic. With dampened hands gently form 4 1-inch-thick patties.
Cook patties over medium-high heat on a grill pan (or a large frying pan) until cooked through, about 7 minutes per side.

To assemble burgers, spread each pattie on a sweet potato latke, top with cranberry sauce, caramelized onions, fried sage and some gravy. Top with another latke and HAPPY THANKSGIVUKKAH!

Source: http://www.theironyou.com/2013/11/sweet-potato-latke-turkey-burger-aka.html

Shrimp Scampi

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Ingredients


4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges


Preparation

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Makes 4 servings

Source: http://www.smokedngrilled.com/easy-healthy-shrimp-scampi/

Tabouleh Salad (Lebanese Recipe)

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Recipe for 4

Ingredients:
1 cup bulgur wheat (fine-medium grind)
2 cups hot water
2 cups of seeded and finely chopped ripe tomatoes
1 cup of finely chopped fresh green onions
2 cups of fresh cucumber- cubed
2 cups of finely chopped flat-leaf parsley
1/2 cup finely chopped fresh mint leafs
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/3 freshly ground black pepper
2 fresh lemons, juiced
1/4 cup extra-virgin olive oil


Preparation:
In a large bowl pour in the hot water and add the bulgur. Cover with plastic wrap and let stand for about 35 minutes to rehydrate. Drain in a strainer and press with the back of a spoon to squeeze out as much water as possible.
In a salad bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients. Season the salad with salt, pepper and cumin. Add the moisten bulgur; the lemon juice and olive oil. Mix everything together to incorporate the ingredients. Let your salad stand for at least one hour during of the bulgur will absorb the juices and flavours of the other ingredients. Serve with some humus and grilled pita bread. Enjoy!

Source: http://xs-recipes.blogspot.it/2010/08/tabouleh-salad-lebanese-recipe.html

Sunday Brunch Casserole Recipe

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TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients
1/2 pound sliced bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
12 eggs, lightly beaten
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded cheddar cheese


Directions
In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Source: http://www.tasteofhome.com/recipes/sunday-brunch-casserole-2

Warm Potato Salad with Spinach and Chickpeas

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Ingredients (to make 1 serving):

1 medium red potato, cubed into 1/2-inch pieces (can be left unpeeled)
1/4 cup cooked chickpeas or other beans
1/4 cup bell pepper, chopped
1 Tbsp red onion, chopped
2 crimini mushrooms, chopped (optional)
handful fresh spinach
olive oil cooking spray

Spices:

1/2 tsp fresh rosemary, chopped
1 Tbsp fresh basil leaves, chopped
1/4 tsp ground cumin
1/4 tsp paprika
pinch cayenne (optional)
salt, pepper to taste


Directions:

1. Heat up a heavy-bottomed nonstick pan over medium heat. Spray with cooking spray. Once the pan is hot, add cubed potatoes, spray them with some more cooking spray, stir with a spatula to distribute them evenly over the pan, and cover with a lid. Cook for 8-10 min, stirring every 2-3 min to prevent the pieces from sticking to the pan. Meanwhile, chop onions, bell pepper and mushrooms.

2. The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan. If you pierce a piece with a fork, it should go in easily. Once the potatoes reach this point, add chickpeas, cover with a lid, and cook 2 min more.

3. Remove the lid, add onions, bell peppers, mushrooms, salt and all of the spices except basil leaves. Continue to cook another 2 min, stirring often.

4. Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat. Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!

Source: http://fatfreevegan.com/blog/2014/03/19/warm-potato-salad-with-spinach-and-chickpeas/

Pesto Grilled Shrimp

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Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes Servings: 4

Ingredients
1/2 cup basil, packed
1 small clove garlic
1 tablespoon pine nuts, toasted
2 tablespoons parmigiano reggiano (parmesan), grated
2 tablespoons olive oil
1 tablespoon lemon juice (~1/4 lemon)
salt and pepper to taste
1 pound shrimp, peeled and deviened


Directions
Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
Nutrition Facts: Calories 184, Fat 11g (Saturated 2g, Trans 0), Cholesterol 147mg, Sodium 755mg, Carbs 2g (Fiber 0, Sugars 0), Protein 18g

Source: http://www.closetcooking.com/2013/06/pesto-grilled-shrimp.html

Gnocchi with Smoked Ricotta

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Plate for two
INGREDIENTS 
500g Fresh gnocchi (soon I will show you how to actually make them instead of buying them ready!)
40g Butter

Smoked Ricotta



DIRECTIONS:

First boil some water in a pot (the pot should be roughly 3/4 full) with some rock salt.

Then melt the butter in a small saucepan. I put roughly 40g but this can vary depending on your personal taste and of course how many gnocchi you make.

When the water is boiling pour the gnocchi in, and let them cook. You know they’ll be ready once they float.

Grate the ricotta cheese and once they gnocchi are ready, divide them into the plates, pour the butter and the grated cheese on top and then… enjoy!

Source: http://elyskitchen.wordpress.com/2013/05/11/quick-recipe-gnocchi-with-smoked-ricotta-gnocchi-con-ricotta-affumicata/

Weight Watchers Mujadara Lebanese Lentils

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Ingredients
1 cup brown lentils
2 tablespoons olive oil
1 medium onion, diced
1 cup brown rice
1/2 teaspoon salt (or to taste)
4 cups water


Preparation
1. Heat the oil in a frying pan.
2. Add the onions and cook on medium-high heat, stirring occasionally, until they are brown.
3. Stir in the lentils and rice, mixing in with the onions.
4. Add the water.
5. Add the salt, mix well.
6. Cover and simmer for about an hour, stirring occasionally (the water will be absorbed into the rice and lentils – make sure they are soft). If needed, add a little more water.
7. Let sit for about 10 minutes.
8. Serve warm or cold, in a shallow bowl.

Source: http://ww-recipes.net/2011/07/weight-watchers-mujadara-lebanese-lentils-recipe-5-points/

Balsamic Glazed Lamb Chops

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Ingredients


12 small Lamb Chops
2 T. Olive Oil
1 T. Garlic,crushed
1 T. Coarse Salt
1 t. Coarse Ground Pepper

BALSAMIC REDUCTION:
1/2 C. Balsamic vinegar
1/2 t. Coarse Salt
1/4 t. Freshly ground Black Pepper
3 T. Brown Sugar


Instructions


  • To make the balsamic reduction:
  • In a medium saucepan, pour in the vinegar, salt, pepper, and brown sugar.
  • Bring to a boil then reduce the heat to medium. Simmer until the vinegar has reduced by one third to one half and is thick enough to coat the back of a spoon.
  • Watch closely! If the vinegar and sugar cook too long it will caramelize and become solid. Remove from heat and pour in a small bowl. Let cool. Can be stored in the fridge for up to a month.
  • Place the oven on broil.
  • Place the lamb chops in a bowl or large ziploc bag. Place the olive oil, garlic, salt, and pepper in the bowl with the chops and toss well to evenly coat the chops with the seasonings and oil.
  • Spread the chops out evenly on a broiling pan, making sure that they are not touching each other.
  • Place the pan on the top rack of the oven and broil the chops for about 5 minutes, or until the chops are a deep, golden brown on the side facing up.
  • Remove the chops from the oven and turn each one over.
  • Place them back in the oven and broil again for about 5 minutes or until the side facing up is the same golden brown as the underside.
  • Remove from the oven and drizzle the balsamic glaze over the chops.
  • Plate the chops as desired and drizzle additional balsamic glaze over them as desired.


Source: http://thekitchenmccabe.com/2014/01/17/balsamic-glazed-lamb-chops/

Homemade Graham Crackers

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Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1/3 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt (scant teaspoon)
  • 1/4 cup olive oil
  • 2 tbs honey
  • 1/2 tsp vanilla extract
  • 1/4 cup soy milk (or regular) 


Directions:
Preheat the oven to 400 degrees. Whisk the dry ingredients in a large bowl. Make a well in the center and pour in the oil, honey and vanilla. Mix until everything is combined and crumbly. Drizzle in the milk and start to blend with your hands, kneading a bit until everything is combined. Form into a ball and roll out between two sheets of parchment paper to a 1/8-inch thick rectangle. Peel top parchment from dough and with a sharp knife, slice lengthwise (do not separate!) into 6-7 long rectangles. Make a horizontal slice separating the rectangles in half. Lightly score each rectangle lengthwise and in half, then poke holes. (This is the original graham cracker design, and completely optional.) Bake for 12-14 minutes, 12 being a bit soft and 14 super crunchy.

Source: http://www.thebootblog.net/2013/03/homemade-graham-crackers.html

Potato Kielbasa Skillet Recipe

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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


Ingredients
1 pound red potatoes, cubed
3 tablespoons water
3/4 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled


Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Source: http://www.tasteofhome.com/recipes/potato-kielbasa-skillet

Buffalo Chicken Dip

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Ingredients:


  • 1 pound of boneless skinless chicken breast
  • 1 Bottle of Franks Red Hot sauce (12 oz. or 1.5 cups)
  • 8 oz container of cream cheese
  • 1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)
  • 1 cup Ranch dressing.
  • 1 bag tortilla chips and/or veggies for dipping


Instructions:

Poach about 1 pound of boneless skinless chicken breast in chicken stock and water.
Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your (Kitchenaide) stand mixer using the flat, paddle beater.
In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste.
Let the chicken soak in the hot sauce until ready to use.
Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish.
Top with buffalo chicken...
Sprinkle on some cheese. I like a mexican cheese blend, but you can also use blue cheese or gorgonzola.
Finish it off by drizzling on some Ranch dressing.
Bake at 350 degrees for 20-25 minutes, until dip is melted and bubbling.
Serve with chips and veggies for dipping!

Source: http://www.fabhousewife.com/football-food-buffalo-chicken-dip/

Crock Pot Pulled Chicken

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Ingredients


For the Pulled Chicken:
2 1/2 pounds boneless skinless chicken breast
2 pounds boneless skinless chicken thigh
1 small onion, diced
4 cloves garlic, minced
28 ounces diced tomatoes with green chilies, 2 cans - like rotel
2 tablespoons chili powder
1 tablespoon cumin
2 cubes chicken bouillon

For the Crispy Panko Topping:

1 cup panko breadcrumbs
2 tablespoons butter

For the Cheese Sauce:

1/2 cup heavy cream
2 ounces cream cheese
4 ounces cheddar cheese, shredded

For Topping:

jalapeño pepper, pickled or fresh, sliced


Directions

For the Chicken:

Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
Cover and cook on high for 4 hours, or low for 8 hours.
Drain almost all of the juices and season more to taste, if necessary.

For the Panko Topping:

In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich:

Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.


Source: http://www.foodfanatic.com/2013/11/crock-pot-pulled-chicken-cheesy-jalapeno-popper-style/

Chicken-Fried Steak

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Serves 4

Ingredients:


4 Tenderised steaks
2 large eggs mixed with 3tbsn milk
2 cups flour seasoned with 2tsp salt and 2tsp paprika
oil, for frying
fresh lemon juice for serving


Directions:

Heat a large frying pan/skillet and add 2tbsn oil.
Place the eggs and the flour in two separate shallow bowls/plates.
Place the steak first in the flour, then dredge in egg and then again in flour.
Fry for +- 2-3 minutes per side until crisp and golden.
Remove from the pan and drain on kitchen paper.
Serve with fresh lemon juice (or cheese sauce if desired).

Source: http://simply-delicious.co.za/2011/03/17/my-moms-chicken-fried-steak/

Healthy Cauliflower Crust Hot Pockets

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Ingredients

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon ground black pepper

Filling:

½ cup cubed cheese (I used cheddar)
½ cup cubed ham (I used smoked ham)

Grated Parmesan cheese to taste


Directions

Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and then cut it in half. Liberally grease each piece of parchment paper with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to fold into pockets.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, garlic powder, salt and pepper and mix well.
Divide the cauliflower into two parts. Spread onto the two parchment paper pieces and form into an oval/rectangle.
Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).
Remove from the oven and spread cheese and ham cubes in the middle of the rectangles.
With a large spatula lift the longer sides of the crust and form into a burrito-like shape (you may also use the parchment paper to help you do this!)
Flip them seam down and tuck/fold the shorter side to form your pockets (I know this may sound complicated but it’s actually pretty intuitive).
Top liberally with grated Parmesan cheese and garlic powder (if you can handle it!)
Return to the oven and bake for an additional 12 minutes.
Let sit a couple of minutes before serving.
As the pockets cool the cauliflower crust hardens and you can easily eat them with your hands.

Source: http://www.theironyou.com/2014/02/cauliflower-crust-hot-pockets.html

Tomato, Potato, Zucchini, Summer Squash Casserole

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Ingredients
  • 1 Tablespoon of olive oil
  • 1 medium onion
  • 2 cloves of garlic
  • 1 medium zucchini
  • 1 medium Summer(yellow) Squash
  • 1 large potato
  • 1 large tomato
  • 1 teaspoon dried tyme
  • 1 teaspoon fresh rosemary (chopped)
  • Salt and Pepper to taste
  • 1 cup shredded Italian cheese


Directions:

1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes)

2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)

3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Garlicky Shrimp Scampi Pasta

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Yield: Serves 4Prep Time: 10 minutesCook Time: 25 mins


Ingredients:
4 Large Cloves Garlic, Peeled & Thinly Sliced
2 Large Lemons, Zested & Squeezed
6 Tablespoons Olive OIl
1 Teaspoon Red Pepper Flakes
Salt & Pepper
1 Pound Medium Shrimp With Shells
1/4 Onion, Peeled & Chopped
1/2 Cup Dry White Wine
3/4 Pound Long Pasta (Spaghetti, Linguine, Fettuccine)
2 Tablespoons Butter
1/3 Cup Chopped Fresh Parsley Leaves
To Serve:
Lemon Wedges


Directions:
Remove the shells from the shrimp, and devein, reserving the shells in a pot.
In a small casserole or bowl, add the shrimp, garlic, lemon zest and juice, olive oil, pepper flakes, salt and pepper and mix.
Cover with plastic wrap and refrigerate for at least one hour.
Add the onion and wine to the shrimp shells, and then add enough water to cover.
Bring the mixture to a boil, then reduce to a simmer, and cook for about 15 minutes.
Strain the liquid, and reserve 3/4 cup of the shrimp stock.
Remove the shrimp from the marinade, and heat a frying pan to high heat.
Cook the shrimp, turning once until pink in color and cooked through, about 3 to 4 minutes total cooking time, then set aside.
In a small pot, add the shrimp stock and shrimp marinade, and cook over high heat until reduced by half.
Bring a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
Drain the pasta, mix with the shrimp and reduced cooking liquid, butter, and parsley.
Toss the pasta well and serve in individual bowls with lemon wedges.

Source: http://www.italianfoodforever.com/2013/02/garlicky-shrimp-scampi-pasta/

St. Patrick's Day Chocolate-Mint Shamrock Cupcakes Recipe

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TOTAL TIME: Prep: 2 hours Bake: 20 min. + cooling
MAKES: 24 servings


Skirt Steak with Chimichurri Sauce

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Makes 4 servings







Recipe: http://www.epicurious.com/recipes/food/views/Skirt-Steak-with-Chimichurri-Sauce-366403

Light and Fresh Thai Mango Salad

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Ingredients:


Serves 1-2
2 cups mango, chopped
1/2 cup cherry tomatoes, halved
Handful each of chopped cilantro, mint and basil
1/2-1 tablespoon grated ginger
1/2-1 birds eye chili
3 shallots, diced
Juice of 1/2-1 lime
Pinch of Himalayan salt or 1/2 tablespoon tamari (optional)
Stevia, agave, raw honey or coconut sugar to taste (optional)
1 tablespoon olive oil (optional)


Directions:
Add all ingredients to a mixing bowl and toss well to combine. Taste and adjust the levels of spice, salt and lime juice according to your preference. Divide between individual serving plates.
If desired drizzle with olive oil. This is entirely optional but can help to enhance and unite the flavors, as well as increase the absorption of nutritional components including beta-carotene and minerals.

Source: http://rawfoodsolution.com/light-and-fresh-thai-mango-salad-2866.html

Healthy Sweet Potato Skins

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Prep time:  20 mins Cook time:  60 mins Total time:  1 hour 20 mins
Serves: 2-3


INGREDIENTS

2 medium or large sweet potatoes
1½ tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
¼ cup light sour cream
2 ounces light cream cheese
1 cup chickpeas
¼ cup shredded mozzarella cheese
salt and pepper to taste


INSTRUCTIONS

Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

NOTES

I’ve also topped these with bacon!

Source: http://pinchofyum.com/healthy-sweet-potato-skins

Balsamic Roasted Beet Salad

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Ingredients

  • 8 medium-size beets, tops removed and scrubbed 
  • ½ cup balsamic vinegar 
  • ½ cup good olive oil 
  • 2 teaspoons Dijon mustard, such as Grey Poupon 
  • Kosher salt and freshly ground black pepper 
  • 4 ounces baby arugula 
  • ¹/³ cup roasted, salted Marcona almonds, toasted 
  • 4 ounces soft goat cheese, such as Montrachet, crumbled 
  • Preheat the oven to 400 degrees. 



Directions:
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Source: http://barefootcontessa.com/recipes.aspx?RecipeID=939&S=0

Curried Quinoa and Wild Rice Savory Cakes

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Ingredients:

3/4 cup quinoa
1/3 cup wild rice
1 teaspoon sesame oil
2 green onions, green and white parts, finely chopped
1 clove garlic, minced
2 or 3 fresh green chilies or jalapeños, seeded and finely chopped
1 small tomato, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon sea salt
1 large egg, beaten
1/2 cup whole wheat or quinoa flour (or as needed)
3 tablespoons sesame oil for frying


Instructions:
Thoroughly rinse the quinoa and soak overnight in 1 1/2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and set aside.

Meanwhile, combine the wild rice in a small saucepan with 3/4 cups of water and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes or until the rice begins to break apart. Drain off excess water and set aside

Heat 1 teaspoon of the oil over medium heat in a frying pan. When hot, toss in the green onion, garlic and chilies or jalapeños. Stir for 2 to 3 minutes, then toss in the spices and salt and stir for 1 minute. Add the tomato and continue to stir for another 5 minutes. Transfer to a small bowl and set aside.

Transfer the cooked rice and quinoa to a large bowl, fluff with a fork, mashing slightly, and stir in the fried onion mixture, egg and flour until well combined. Add more flour as necessary so that the mixture is not too moist and holds together.

Heat the remaining oil over medium heat in a non-stick frying pan. When hot, form the quinoa and rice mixture into 2-inch round and 1/2-inch thick patties and add to the pan. Fry for 5 minutes until golden brown, then flip and fry for another 5 minutes until both sides are golden brown. Drain on paper towels.

Serve warm topped with yogurt or your favorite chutney. Can be reheated in foil wrap at a low temperature in the oven if made prior to dinnertime.

Makes eight 2-inch cakes or 4 servings

Source: http://foodandspice.blogspot.ca/2013/01/curried-quinoa-and-wild-rice-savory.html

Berry Pudding Cake

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Ingredients:







Recipe: http://www.diabetic-diet-recipes.net/diabetic-berry-pudding-cake.html

Chicken Fried Steak

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Recipe type: Main
Serves: 2


Ingredients
  • ¾ pound round steak, cut into 2 pieces
  • ½ teaspoon salt
  • 2 eggs, well beaten
  • ½ cup flour
  • 1 teaspoon black pepper
  • ½ sleeve Saltine crackers, crushed to make about 2 cups of crumbs
  • ¼ cup vegetable oil or bacon grease or a combination, for frying


Instructions

  1. Lay each piece of steak on a cutting board and gently pound them with the flat side of a meat mallet, working from the center towards the edges until about ⅓” thick.
  2. Go over each one again now with the pokey side of the mallet. Be gentle. You don’t want to tear the meat.
  3. Sprinkle with the salt and set aside.
  4. Mix the flour with the pepper and put it on a plate.
  5. Beat the eggs well in a shallow bowl.
  6. Crush the crackers and put them on a plate.
  7. Now we bread. Dip each steak in this order: egg, flour, egg, crackers.
  8. Set them aside while you heat your oil in a large skillet, over high heat.
  9. When it’s hot enough, a fleck of cracker crumb will sizzle when tossed in.
  10. Fry as many as you can fit in your skillet without crowding them, probably just one at a time (If you cram too much in there, they will steam instead of fry and your breading will come off.)
  11. Cook for about 3 minutes, then turn and reduce the heat to medium-high.
  12. Cook another 3-4 minutes until you cut into it and it’s just barely pink in the middle.
  13. Keep warm if necessary in the oven while you cook the rest.

Asian Spaghetti Recipe

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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings







Recipe: http://www.tasteofhome.com/recipes/asian-spaghetti

Butterfinger Dessert Weight Watchers

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Ingredients


1 prepared angel food cake
1 (1 ounce) package fat-free sugar-free vanilla
pudding mix (larger size)
2 (8 ounce) containers fat-free cool whip
4 (2⅛ ounce) size butterfinger candy bars
1½ cups skim milk

Directions


               
Spray a 9 x 13" pan with cooking spray. Tear angel food cake into bite size pieces. Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free. Crush candy bars. Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer. Nutritional Facts for Butterfinger Dessert Weight Watchers 4 Ww Pts Serving Size: 1 (82 g) Servings Per Recipe: 15 Amount Per Serving Daily Value Calories 185.0 Calories from Fat 28 15% Total Fat 3.1 g 4% Saturated Fat 1.5 g 7% Cholesterol 0.4 mg 0% Sodium 254.0 mg 10% Total Carbohydrate 36.2 g 12% Dietary Fiber 0.4 g 1%S ugars 19.4 g 77% Protein 4.2 g 8

Source: http://cookingiscrazy.blogspot.it/2014/03/butterfinger-dessert-weight-watchers.html

BBQ Pork Chops in Foil

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Ingredients:
¼ cup ketchup
¾ cup BBQ sauce
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp pepper
2 tbsp brown sugar
2 tsp canola oil
A pinch of Cajun seasoning
A pinch of Italian seasoning
8 small red potatoes, cut into quarters
1 head of broccoli, cut into bite-sized pieces
3 boneless pork chops


Preheat oven to 425 degrees.

Chop the veggies.
In a large bowl, whisk together ketchup, BBQ sauce, brown sugar, soy sauce, oil, Cajun seasonings, Italian seasonings, chili powder, and pepper.
Dip the pork chops into the sauce, coating both sides. Then place aside on a plate.
Then add the veggies to the remaining sauce and toss until coated.
Tear off a large sheet of aluminum foil. Place one pork chop in the center of the foil. Then scoop 1/4 of the veggie mixture onto the piece of pork. Repeat 2 more times. Then fold the foil into packets and place on a large baking sheet.
Bake in the oven for 30-35 minutes, or until the pork is done and the veggies are tender.
The pork came out super moist and tender, and the veggies were perfect. We really liked the sauce…it had a sweet and spicy punch to it. I ended up being stuck at work until super late that night, so my sweet little wifey took this recipe over. She’s the best. 

 
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