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Recipes
Sizzled Citrus Shrimp
By MissiAnn
This quick Spanish-inspired saute is a lesson in simplicity
- Marinade & Shrimp
- 3 tablespoons lemon juice
- 3 tablespoons dry white wine
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 pound medium shrimp (30-40 per pound), peeled and deveined
- Sauce
- 1 teaspoon extra-virgin olive oil
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
Sour Cream Chocolate Layer Cake
By MissiAnn
Preparation * Position a rack in middle of oven and preheat oven to 350°F
- Chocolate cake:
- Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 2 1/4 cups sifted flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks (6 oz.) unsalted butter, at room temperature
- 1 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/3 cups sour cream
- Bittersweet-chocolate frosting:
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup sugar
- 4 egg yolks
- 3/4 teaspoon vanilla extract
- 2 sticks (1/2 lb.) unsalted butter, cut into 16 pieces, at room temperature
- 1 cup, or more powdered sugar to taste
- 2 ounces dark and white chocolate shavings for garnish, optional
Black Bean & Salmon Tostadas
By MissiAnn
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
- 1 avocado, diced
- 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
- 2 cups coleslaw mix (see Tip) or shredded cabbage
- 2 tablespoons chopped cilantro
- 1 15-ounce can black beans, rinsed
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons prepared salsa
- 2 scallions, chopped
- Lime wedges (optional)
Jalapeno Cheddar Parmesan Cornbread
By MissiAnn
Serve with jalepeno jelly for an extra kick
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- Kosher salt and freshly ground black pepper, to taste
- 6 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 2 tablespoons honey
- 2 large eggs
- 1 jalapeno, seeded and diced, plus more for topping
- 1/2 cup grated Parmesan, plus more for topping, optional, or double cheddar
- 1/2 cup shredded cheddar, plus more for topping
- 12 cubes of cream cheese
- 12 pickled jalepeno rings
Biscochitos
By MissiAnn
From a friend of Suzette's
- 1 cup sugar
- 2 cups crisco
- 3 eggs
- 1 tsp nutmeg
- 1 tsp vanilla
- 2 tsp crushed anise seeds
- 5 cups flour
- 3 tsp baking powder
Golden Puffs
By MissiAnn
Doughnut holes
- Frosing:
- 2 cups flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1 tsp. nutmeg
- 1/4 cup crisco
- 3/4 cup milk
- 1 cup powdered sugar
- 2 tsp. water
Oatmeal raisin cookies
By MissiAnn
Whisk together the flour, bkg soda, salt raisins, oatmeal, and nuts
- 2 cups flour
- 1 tblsp cinnamon
- 1 tsp bkg soda
- 1 tsp salt
- 3/4 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 egg yolk
- 3 tblsp milk
- 2 tsp vanilla
- 2 cups oats
- 1 1/2 cup raisins
- 2 cups chopped nuts
Coconut biscotti
By MissiAnn
Sift dry ingredients. Cream the butter and sugar
- 1 3/4 cups flour
- 1/2 tsp each bkg powder and bkg soda
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup mini chocolate chips
- 3/4 cup coconut
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp almond extract
Stuffed Shells with Arrabiata Sauce
By MissiAnn
Nick's favorite!
- 1 Box jumbo pasta shells
- 2 tblsp olive oil
- 6 oz pancetta
- 2 tsp red pepper flakes
- 2 garlic cloves
- 5 cups marinara sauce
- 2 cups ricotta
- 1 1/3 cups grated Parmesan cheese
- 4 egg yolks or 2 whole eggs
- 3 tblsp chopped fresh basil
- 3 tblsp parsley
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup mozzarella
Chicken Parmesan Flatbread Wraps
By MissiAnn
CHICKEN PARMESAN Pat the chicken breast dry with paper towell and slice into strips, roughtly 1 inch thick
- PARMESAN CHICKEN
- 4 bonelss skinless chicken breasts
- Sea Salt
- Poultry Spice
- 1 tbsp butter, softened
- 2 egg whites
- 1 cup parmesan, finely grated
- Olive Oil
- FLATBREAD
- 3 cups AP flour
- 1 tsp salt
- 1 sachet instant dry yeast
- 3/4 cup warm water
- 3 tbsp Greek yoghurt
- 2 tbsp olive oil
- TO SERVE
- Flatbread
- Organic baby spinach
- Avacado
- Mayo
- 1 lemon
- Sea salt and black pepper