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Recipes
Corn and Crab Fritters with Guacamole
By t1bishop
1. To prepare fritters, weigh or lightly spoon flour into a dry measuring cup; level with a knife
- Fritters:
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/4 cup cornmeal
- 3 tablespoons finely chopped fresh
- chives
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/2 cup buttermilk
- 2 large eggs
- 3/4 cup frozen corn kernels, thawed
- 1 (8-ounce) container lump crabmeat,
- shell pieces removed
- 1/4 cup canola oil, divided
- Guacamole:
- 2 tablespoons finely chopped seeded
- plum tomato 1 tablespoon organic canola mayonnaise
- 2 teaspoons minced red onion
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1 avocado, peeled and seeded
Broccoli With Fennel And Red Bell Pepper
By t1bishop
Heat 2 tablespoons oil in heavy large skillet over medium heat
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fennel seeds
- 2 shallots, chopped
- 1 fresh fennel bulb (about 1pound), halved lengthwise, thinly sliced crosswise
- 1 large red bell pepper, cut into long strips
- 3 large heads of broccoli, cut into florets (about 7 cups)
- 1 teaspoon herbes de Provence*
- 2/3 cup canned low-salt chicken broth
SpicyMustard Shrimp
By t1bishop
serve with sliced zucchini and orzo tossed with chopped fresh flat-leaf parsley
- 2 teaspoons canola oil
- 1 pound peeled and deveined large
- shrimp
- 3 tablespoon whole-grain Dijon
- 2 1/2 teaspoons chipotle or hot pepper sauce (such as Tabasco)
- 2/3 cup (3-inch) diagonally cut green onions
- 1 cup diced peeled mango (about 1 medium)
- 1/4 cup chopped fresh cilantro
- 4 lime wedges
MEXICAN LAYER DIP
By t1bishop
follow previous directions
- First Layer:
- 2 cans (16 oz.) fat free refried beans. Add water to thin, hot sauce to taste and salt and pepper.
- Second Layer:
- 3 medium black avocados, very ripe. If small, use four. Add 2 tablespoons lemon juice and hot sauce to taste.
- Third Layer
- 1 cup light sour cream
- 1/2 cup light mayo
- 1 package of taco mix (McCormick's)
- Each layer is spread evenly in container.
- Top with:
- 3 medium tomatoes chopped
- 1 bunch of green onions, sliced thinly
- 1 small can black olives (drained) sliced or chopped
- 8 oz. cheddar cheese
Hot Grand Marnier Souffles
By t1bishop
Hot Grand Marnier Souffles This dessert is beautiful, dramatic, and perfect for holiday dinner parties
- Cooking spray
- 3/4 cup granulated sugar, divided
- 4 large egg yolks
- 3 tablespoons Grand Marnier
- (orange-flavored liqueur)
- 3/4 teaspoon vanilla extract
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- '/8 teaspoon salt
- 1 teaspoon powdered sugar
PUMPKIN SOUP WITH CHEDDAR AND PARMESAN
By t1bishop
This first-course soup is typical the era
- 8 bacon slices, Chopped
- 3 tablespoons olive oil
- 2 large onions, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 8 cups (or more) chicken stock or canned low-salt chicken broth
- 2 16-ounce cans solid pack pumpkin
- 2 tablespoons chopped fresh thyme
- 1 cup half and half
- I/8 teaspoon ground nutmeg
- 1 cup grated extra-sharp cheddar cheese (about 3 ounces)
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
Hot Potatoes Snack
By t1bishop
1. Place the potatoes in a large saucepan with enough water to cover
- 7 small yellow-fleshed potatoes, such as yukon gold
- 1 cup broccoli florets
- 2 ounces monterey jack cheese, shredded
- 3 tablespoons reduced-fat plain yogurt
- 2 tablespoons finely chopped pickled jalapeno chiles
- Salt and pepper
- Olive oil cooking spray
- Chili powder, for sprinkling
Grilled Tilapia with Smoked Paprika and Parmesan Polenta
By t1bishop
Smoked paprika, a staple spice in Spanish cuisine, adds a heady flavor to this simple dish
- FISH:
- POLENTA
- 4 cups fat-free milk
- 1 cup quick-cooking polenta
- 1/4 teaspoon salt
- 1/3 cup (l/2 ounces) grated Parmesan cheese
- 1 1/2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black
- pepper
- 4 (6-ounce) tilapia fillets
- Cooking spray
Spicy Shrimp Spring Rolls
By t1bishop
Spring rolls are great fun because you have so much freedom to mix different veggies and meats
- Optional (for fun):
- Small package spring-roll skins (available in many varieties from good
- Korean/Vietnamese/Chinese grocers…in North Metro Atlanta, Dong Bang is
- right across Cobb Pkwy from the Big Chicken, and they carry 5 + varieties of
- skins!)
- 1/2 lb. Cooked/cleaned shrimp, coarse chopped
- 1 large can (14 oz.) bean sprouts, well drained, or about 1/2 lb. fresh bean sprouts
- 1 cup shredded (or julienned, if you have the patience) carrots
- 1 cup celery, julienned
- 3 green onions, julienned
- 1/2 cup sweet red and/or orange peppers, julienned
- 1/4 cup Thai or Chinese red chili sauce (Sririchacha is a good choice)
- 1/4 cup sesame/ginger vinaigrette dressing
- 2 eggs, beaten within an inch of their lives (AKA “egg wash”)
- Aerosol olive oil or canola oil spray (or liquid in bottle if you’re not lazy like me)
- julienned radishes
- kim chee
- bamboo shoots
Red Snapper with crispy crust
By t1bishop
if you're nervous about overcooking fish, this recipe may calm your fears
- 1 cup tomato, seeded, chopped
- 1 cup leeks,thinly sliced
- 1/2 cup green bell pepper,
- chopped
- 1 Tbls garlic, minced
- 4 red snapper fillets (6 oz. each), boned and skinned
- 1/2 cup coarse bread crumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 cup plain potato chips, crushed
- 1/2 t. paprika
- 1/4 t. cayenne
- 2 T. unsalted butter, melted
- 1 T. scallion, thinly sliced
- Lemon wedges