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Recipes
Sesame Shrimp with Ginger Broccoli
By sandy_h
Cooking Light January/February 2018 Note: Cook in batches by breading a few shrimp at a time so the coating doesn...
- 1 1/2 1 1/2 1/2 Tbsp brown sugar
- 1 1 1 Tbsp Sriracha chili sauce
- 2 2 2 large egg whites
- 1/2 1/2 1/2 cup whole-wheat panko (Japanese breadcrumbs)
- 1/4 1/4 1/4 cup toasted sesame seeds
- 1 1/2 1 1/2 1/2 lb large shrimip, peeled and deveined (tails on)
- 2 2 2 Tbsp canola oil, divided
- 1 1 1 Tbsp toasted sesame oil, divided
- 1/2 1/2 1/2 tsp kosher salt, divided
- 1/2 1/2 1/2 tsp freshly ground black pepper, divided
- 1 1 1 Tbsp sliced garlic
- 1 1 1 Tbsp finely chopped peeled fresh ginger
- 2 2 2 (12-oz) broccoli heads, cut into florets with stems attached
- 1/4 1/4 1/4 cup water
Skillet Cornbread
By sandy_h
From Southern Living October 2013
- 2 tablespoons bacon drippings
- 1 1/2 cups stone-ground white cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon table salt
- 2 cups buttermilk
- 1 large egg
Esther's Buttermilk Pancakes
By sandy_h
From one of Mom's recipe cards Double for more than 3 people
- 7/8 7/8 3/4) cup all purpose flour (1 3/4)
- 7/8 7/8 3/4) cup all purpose flour (1 3/4)
- 7/8 7/8 3/4) cup all purpose flour (1 3/4)
- 1 1 1 tsp sugar (2)
- 1 1 1 tsp sugar (2)
- 1 1 1 tsp sugar (2)
- 1/2 1/2 1/2 tsp salt (1)
- 1/2 1/2 1/2 tsp salt (1)
- 1/2 1/2 1/2 tsp salt (1)
- 3/4 3/4 1/2) tsp baking powder (1 1/2)
- 3/4 3/4 1/2) tsp baking powder (1 1/2)
- 3/4 3/4 1/2) tsp baking powder (1 1/2)
- 1/2 1/2 1/2 tsp baking soda (1)
- 1/2 1/2 1/2 tsp baking soda (1)
- 1/2 1/2 1/2 tsp baking soda (1)
- 1 1 1 egg (2)
- 1 1 1 egg (2)
- 1 1 1 egg (2)
- 1 1 1 cup buttermilk (2)
- 1 1 1 cup buttermilk (2)
- 1 1 1 cup buttermilk (2)
- 2 2 2 Tbsp butter, melted (4)
- 2 2 2 Tbsp butter, melted (4)
- 2 2 2 Tbsp butter, melted (4)
Perfect Pumpkin Pancakes
By sandy_h
From Anthem
- 2 cups flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 egg
- 1/2 cup canned pumpkin
- 1 3/4 cup low-fat milk
- 2 tablespoon vegetable oil
Chestnut Chicken Casserole
By sandy_h
From the kitchen of Sandy Heise
- Topping:
- 2 cups cooked chicken
- 1 cup celery, sliced
- 1 cup cooked rice
- 1 can cream of mushroom soup
- 1 small onion, chopped
- 1 can sliced water chestnuts
- 3/4 cup mayo
- 1/2 cup slivered almonds
- 1 cup crushed cornflakes
- 1/2 stick melted butter
Balsamic Chicken
By sandy_h
Suggested sides: quinoa, sautéed greens
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 2 large red bell peppers, sliced
- 4 cloves garlic, minced (may substitute 1 teaspoon garlic powder)
- 4 (4- to 6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon red pepper flakes (or to taste)
- 1/4 teaspoon coarse salt
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/3 cup balsamic vinegar
- 1 (15-ounce) can diced tomatoes, well drained (preferably no salt added)
Strawberry Sauce
By sandy_h
This recipe goes with Key Lime Cheesecake with Strawberry Sauce
- 1 1/4 cups fresh strawberries
- 1/4 cup sugar
- 1 1/2 teaspoons grated lime rind
Risotto Milanese
By sandy_h
Cooking Light April 2018
- 3 1/2 3 1/2 1/2 cups unsalted chicken stock
- 1 1 1 Tbsp extra-virgin olive oil
- 1 1 1 cup finely chopped yellow onion (about 1 onion)
- 1 1 1 cup uncooked carnaroli or Arborio rice
- 1/2 1/2 1/2 cup dry white wine (Pinot Grigio and Sauvignon Blanc work well)
- 1/4 1/4 1/4 tsp saffron threads
- 2 2 1/2 oz Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
- 1 1/2 1 1/2 1/2 Tbsp unsalted pastured cultured butter
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp freshly ground black pepper
Garlic Shrimp Pasta
By sandy_h
For the other veggies I used red and yellow bell peppers and grape tomatoes
- 12 ounces whole-wheat linguine or similar thin pasta noodles
- 2 tablespoons extra virgin olive oil, divided
- 1 shallot, peeled and diced
- 3 cloves garlic, minced
- 1 pound fresh or frozen raw shrimp, peeled, tails removed, and patted dry (if frozen, thaw in the refrigerator overnight before using)
- 1 teaspoon crushed red pepper flakes, divided (use less if sensitive to spice)
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 12 ounces frozen broccoli, thawed and drained
- 16 ounces frozen mixed vegetables of your choice, thawed and drained
- 1/4 cup dry white wine, such as Sauvignon Blanc
- Zest and juice of 1 large or 2 small lemons
- Chopped fresh parsley, for garnish
- Freshly grated Parmesan cheese, for garnish
Fresh Peach Pie
By sandy_h
From one of Mom's recipe cards
- 5 5 5 cups sliced fresh peaches
- 5 5 5 cups sliced fresh peaches
- 5 5 5 cups sliced fresh peaches
- 1 1 9-inch unbaked 9-inch pastry shell
- 1 1 9-inch unbaked 9-inch pastry shell
- 1 1 9-inch unbaked 9-inch pastry shell
- 1/3 1/3 1/3 cup butter or margarine, melted
- 1/3 1/3 1/3 cup butter or margarine, melted
- 1/3 1/3 1/3 cup butter or margarine, melted
- 1 1 1 cup sugar
- 1 1 1 cup sugar
- 1 1 1 cup sugar
- 1/3 1/3 1/3 cup all-purpose flour
- 1/3 1/3 1/3 cup all-purpose flour
- 1/3 1/3 1/3 cup all-purpose flour
- 1 1 1 egg
- 1 1 1 egg
- 1 1 1 egg