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Recipes
Spicy black and red bean soup
By stretchina
Combine all ingredients in a 5 or 6 qt
- 1 1/2 cups chopped onion (You can buy frozen chopped onions)
- 1 1/4 cups sliced carrot(You can buy frozen crinkled carrots)
- 2 garlic cloves, minced
- 3 cups fat-free less sodium chicken broth
- 2 tsps. sugar
- 1 (16oz.)package frozen shoepeg white corn
- 1 (16oz.)can red beans or kidney beans, drained
- 1 (15oz.)can black beans, drained
- 1 (14.5oz.)can Mexican-style stewed tomatoes w/jalapeno peppers and spices, undrained(I use regular stewed tomatoes)
- 1 (14.5oz.)can no salt-added diced tomatoes, undrained(I use regular diced tomatoes since I don't add salt)
- 1 (4.5oz.)can chopped green chiles, undrained(I do not use any chiles)
- 1 tblsp. chilli powder
BBQ sauce
By stretchina
Combine all ingredients in a blender and pulse a couple of times to combine
- 2 tblsps. onion powder
- 2 tblsps. garlic powder
- 1 6 oz. can tomato paste
- 2 tblsps. paprika
- 2/3 cup apple cider vinegar
- 2 tblsps. Worcestershire sauce
- 1/4 cup packed dark brown sugar
- 2 tblsps. honey
- 2 tblsps. maple syrup
- 2 tblsps. kosher salt
- 2 tblsps. fresly ground black pepper
Chocolate Hazelnut Biscotti
By stretchina
Preheat the obvern to 375 degrees In a medium bowl combine the flour, baking powder, baking soda and salt
- 1 1/3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 cup butter, softened
- 1/2 cup chocolate hazelnut spread (recommeded - NUTELLA)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup chopped toasted hazelnuts
Zucchini Squares
By stretchina
1. Heat oven to 350 degrees
- 3 cups medium-dice zucchini and/or yellow squash (about 4 small)
- 1 cup buttermilk baking mix
- 1/2 cup finely chopped onion
- 1/2 cup grated parmesan
- 1/2 cup veg. oil
- 4 large eggs, slightly beaten
- 2 tblsp. chopped parsley, basil or other herbs
- 1/2 tsp. salt
- 1/8 tsp. pepper
BBQ Rub
By stretchina
Combine all the ingredients in a large bowl
- 1 cup packed light brown sugar
- 1 tblsps. chili powder
- 2 tblsps. mustard powder
- 2 tblsps. onion powder
- 2 tblsps. garlic powder
- 2 tsps. cayenne pepper
- 2 tblsps. kosher salt
- 2 tblsps. freshly ground black pepper
CHICKEN MARSALA
By stretchina
IN A SHALLOW BOWL OR PLATE COMBINE THE FLOUR AND ESSENCE AND STIR TO COMBINE THOROUGHLY
- 1/2 CUP ALL-PURPOSE FLOUR
- 1 TBLSP. ESSENCE, RECIPE FOLLOWS
- 2 (6-8 OZ)BONELESS, SKINLESS CHICKEN BREASTS, CUT IN HALVES AND POUNDED THIN
- 1 TBLSP. OLIVE OIL
- 4 TBLSPS. BUTTER
- 3 CUPS SLICED MUSHROOMS(CREMINI, OYSTER, SHIITAKE)
- 3/4 CUP MARSALA
- 1 CUP CHICKEN STOCK
- SALT AND FRESHLY GROUND BLACK PEPPER
- CHOPPED CHIVES FOR GARNISH