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Recipes
Steak and Potato Pizza
By awright0511
1. Preheat oven to 425 degrees F
- 2 medium potatoes, scrubbed and cut into 1-inch pieces
- 1 cup water
- 12 oz. beef ribeye steak, trimmed of fat and cut into 1-inch pieces
- 4 to 6 cloves garlic, minced
- 1 Tbsp. olive oil
- 1 13.8-oz. pkg. refrigerated pizza dough
- 1 8-oz. pkg. shredded pizza cheese
- 2 to 3 tsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
- 1/3 cup small slivers red onion
- Cracked black pepper (optional)
- Kosher salt (optional)
- Olive oil (optional)
Smoky BBQ Sauce
By awright0511
1/4 cup = 3 points
- 1 TBSP olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 2 cups ketchup
- 3 TBSP dark brown sugar
- 1 TBSP cider vinegar
- 1 TBSP dark molasses
- 1 tsp chili powder
- 1 tsp dry mustard
- 1/2 tsp smoked paprika
- 1/4 tsp ground ginger
- 1/8 tsp cayenne
Gluten-Free Wrap Recipe- Millet Buckwheat Tortillas
By awright0511
We love these pliable wraps
- 1 cup millet flour
- 1/2 cup buckwheat flour
- 1/2 cup sorghum flour
- 1/2 cup arrowroot or tapioca starch
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon minced onion
- 1/2 teaspoon garlic powder
- 1 teaspoon thyme
- 3 tablespoons olive oil
- 1 tablespoon honey or raw agave nectar
- 1/4 teaspoon light tasting vinegar
- Ener-G Egg Replacer for 2 eggs whisked with 4 tablespoons hot water
- 1 1/2 cups hot water
- 1/2 cup hemp milk (or non-dairy milk)
Holiday Appetizer Wreath
By awright0511
Heat oven to 375°F. Cook bacon as desired until crisp
- slices bacon
- 1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 2 cups Green Giant Select® frozen broccoli florets (from 14-oz bag), thawed, finely chopped and patted dry with paper towel
- 1/3 cup diced red bell pepper
- 1 egg, beaten
- 1 teaspoon sesame seed
- Fresh rosemary, if desired
Vanilla Cake with Buttercream, Berries, and Jam
By awright0511
1. Preheat oven to 350°F
- 2 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup water
- 2/3 cup vegetable oil
- 1/2 cup milk
- 1 tablespoon vanilla
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 1/2 cups sugar
- Butter Frosting
- 1 cup strawberry jam
- 3 cups sliced fresh strawberries, raspberries, blackberries, and/or blueberries, stemmed and halved
- 1 cup whole fresh strawberries, raspberries, blackberries, and/or blueberries
Marshmallow Fondant
By awright0511
Place the butter in a shallow bowl, and set aside
- 1/4 cup butter
- 1 (16 ounce) package miniature marshmallows
- 4 tablespoons water
- 1 teaspoon vanilla extract
- 2 pounds confectioners' sugar, divided
Oatmeal Pancakes
By awright0511
In a medium bowl combine oats, buttermilk, and milk
- 1/2 cup quick cooking oats
- 1/2 cup lowfat buttermilk
- 1/2 cup skim milk
- 2 egg whites
- 1 tbsp canola oil
- 2 tbsp brown sugar, packed
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
Sweet Potato Cornbread Recipe
By awright0511
Preheat the oven to 350 degrees F
- 3 large organic free-range eggs
- 1/2 cup extra light olive oil or vegetable oil
- 3/4 cup sweet potato puree
- 3/4 cup organic light brown sugar, packed
- 1 teaspoon bourbon vanilla extract
- 1 cup Bob's Red Mill gluten-free stone ground cornmeal
- 1 cup Pamela's Ultimate Baking Mix - (or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon Pumpkin Pie Spice blend
- Sea salt, to taste
Maple Frosted Pumpkin Cake Recipe
By awright0511
Preheat oven to 350 degrees F
- For the cake:
- 3 extra large organic free-range eggs
- 2 cups organic light brown sugar, not packed
- 1/2 cup light olive oil
- 1 15-oz can cooked pumpkin
- 2 teaspoons bourbon vanilla extract
- 2 cups gluten-free flour mix* see notes
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon gluten-free Pumpkin Pie Spice
- 1/2 teaspoon sea salt
- For icing:
- 8 oz. softened cream cheese or vegan cream cheese
- 3-4 tablespoons softened unsalted butter or vegan margarine
- 3 to 4 tablespoons pure maple syrup
- 1 1/2 teaspoons bourbon vanilla extract
- 3 cups powdered sugar (more, if needed)
Balsamic Vinagrette
By awright0511
Whisk together all ingredients
- 1 1/2 cups balsamic vinegar
- 1 tbsp fresh lemon juice
- 6 Tbsp dijon mustard
- 4 tsp shallots, chopped
- 4 tsp fresh basil, chopped
- 2 tsp olive oil
- black pepper to taste