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Recipes
Spinach, Creamed
By Meals_by_Mel
Recipe courtesy The Neelys
- 3 bunches fresh spinach, washed well, rough stems removed
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 1/2 teaspoons red pepper flakes
- 3/4 cup heavy whipping cream
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
New Potatoes with Lemon Butter and Fresh Herbs
By Meals_by_Mel
Preheat an oven to 425°F
- 2 Tbs. unsalted butter
- 1/4 cup olive oil
- 2 Tbs. fresh lemon juice
- 1 tsp. salt
- 1/4 tsp. paprika
- 1/2 tsp. freshly ground pepper
- 2 1/2 lb. small new potatoes, unpeeled
- 1 Tbs. finely chopped fresh basil
- 1 Tbs. finely chopped fresh chives
Soft Chocolate Chip Cookies
By Meals_by_Mel
Directions Preheat oven to 350 degrees
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons sour cream
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk-chocolate chips
Raspberry Linzer Cookies
By Meals_by_Mel
BEAT sugar and shortening in bowl of electric mixer at medium speed until well blended
- 1 cup sugar
- 1 cup Crisco® Butter Shortening or 1 stick Crisco® Butter Shortening Sticks
- 1 large egg
- 1 tsp. almond extract or 1 tsp. vanilla extract
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 cup ground almonds
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup Smucker's® Seedless Red Raspberry Jam
- Powdered sugar (optional)
Lemon Rosemary Crumb Cake
By Meals_by_Mel
1. Preheat oven to 350 degrees
- 1 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1/4 cup chilled stick margarine or butter, cut into small pieces
- 3/4 teaspoon minced fresh or 1/4 teaspoon dried rosemary
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup low-fat buttermilk
- 2 tablespoons fresh lemon juice
- 1 large egg
- Cooking spray
- 2 teaspoons grated lemon rind
- 3/4 teaspoon water
- Rosemary sprigs (optional)
- Lemon slices (optional)
Turkey Cutlets with Paprika Cream Sauce
By Meals_by_Mel
Melt 1 tb butter in a heavy medium skillet over medium heat
- 2 tb Butter
- 1/2 Onion; chopped
- 1 ts Paprika
- 1/2 c Whipping Cream
- 1 ts Dijon Mustard
- 2 ts Fresh Dill; minced
- Salt
- Pepper
- 3/4 lb Turkey Breast Cutlets
- All-Purpose Flour
Emeril's Two-Bean Turkey Chili
By Meals_by_Mel
Recipe courtesy Emeril Lagasse, 2007
- 1/4 cup olive oil, divided
- 3 cups chopped yellow onions
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 2 jalapeno peppers, seeded and minced
- 1 1/2 tablespoons minced garlic
- 3 pounds ground turkey
- 1/4 cup finely chopped cilantro stems
- 2 1/2 tablespoons chili powder
- 1 tablespoon Emeril's Southwest Essence, recipe follows
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon crumbled Mexican oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 1 (28-ounce) can diced tomatoes with their juices
- 1 (8-ounce) can tomato sauce
- 6 cups chicken broth
- 1 1/2 cups cooked and drained kidney beans
- 1 1/2 cups cooked and drained black beans
- 1/4 cup finely chopped cilantro leaves
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Pumpkin Cupcakes
By Meals_by_Mel
Once the weather gets cooler, it's time to pull out the pumpkin recipes! These pumpkin cupcakes are frosted with cr...
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup solid packed, canned pumpkin puree
Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce
By Meals_by_Mel
Cooking Light DECEMBER 2003
- 1/2 cup dry sherry
- 1/2 cup water
- 1/2 ounce dried shiitake mushrooms
- 3/4 cup finely chopped bok choy (about 1/2 pound)
- 1/3 cup chopped green onions
- 1/4 cup finely chopped water chestnuts
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon salt
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons grated lemon rind
- 1 teaspoon dark sesame oil
- Dash of hot sauce
- 1/2 pound ground chicken or turkey
- 24 wonton wrappers
- 2 tablespoons cornstarch
- 1/4 cup vegetable oil, divided
- 1 cup water, divided
- 5 tablespoons mirin (sweet rice wine)
- 1/4 cup low-sodium soy sauce
- 1/4 cup seasoned rice vinegar
- 3 tablespoons chopped green onions
- 1 teaspoon chile paste with garlic
Greek Style Chicken Breasts
By Meals_by_Mel
Preparation 1. Combine first 4 ingredients and 1/4 teaspoon salt in a food processor; process until ground
- Ingredients
- 3 tablespoons chopped fresh oregano
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, coarsely chopped
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon canola oil
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup diced onion
- 1/4 cup chopped English cucumber
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 4 green leaf lettuce leaves
- 2 plum tomatoes, cut into 12 slices
- 1/4 teaspoon black pepper
- 3 ounces feta cheese, sliced
- 2 whole-wheat pitas, cut into wedges