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Recipes
After school Trail Mix
By Belinda
Mix and serve. Store in an air tight container
- 1 cup sunflour seeds
- 1 cup cheerios or whole grain cereal
- 1 cup pretzels
- 1/2 dried fruit
- 1/2 cup nuts
- 1/4 cup yogurt covered raisins
Grilled Lemon Chicken Skewers with Satay Dip
By Belinda
Whisk together the lemon juice, olive oil, salt, pepper, and thyme
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
- 2 pounds boneless chicken breasts, halved and skin removed
- Satay Dip, recipe follows
Basic Garlic Sauce
By Belinda
Place all ingredients except olive oil in a food processor or electric blender and process until minced
- 10 tsp minced garlic
- 1 cup fresh basil or Italian parsley
- 6 T Dijon mustard
- 1 T snipped fresh rosemary or 1 tsp dried
- 1/4 tsp crushed dried red pepper flakes
- 1 cup extra virgin olive oil
Satay Dip (serve with Grilled Lemon Chicken)
By Belinda
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed po...
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
Chicken, Ham, and Cheese Roll-Ups
By Belinda
This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- Coarse salt and ground pepper
- 2 tablespoons honey mustard
- 4 slices deli ham (about 4 ounces total), halved lengthwise
- 12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips
- 1 package (10 ounces) frozen peas
- 1 tablespoon butter
- 3/4 cup couscous
Barbecued Shrimp
By Belinda
Take 16-20 shrimp with heads on and place in a shallow baking dish large enough to contain shrimp in a double layer
- 48 large shrimp, heads on
- 4 T black pepper
- 1/2 tsp cayenne pepper
- 1/2 lb melted butter
- 1 cup water
- 1/2 lb melted butter
Cheese Straws
By Belinda
Preheat the oven to 375 degrees F
- 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- Flour, for dusting
- 1 extra-large egg
- 1 tablespoon water
- 1/2 cup freshly grated Parmesan
- 1 cup finely grated Gruyère cheese
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon kosher salt
- Freshly ground black pepper
Spanokopita
By Belinda
Preheat oven to 400 degrees F
- 1/2 cup olive oil
- 1 bunch chopped scallions, white and green parts
- 2 (10-ounce) boxes frozen chopped spinach, defrosted
- 2 tablespoons chopped fresh dill
- 3 extra-large eggs, lightly beaten
- 7 ounces feta cheese, crumbled
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
- 1/2 pound (2 sticks) unsalted butter, melted
- 1/2 cup plain dry breadcrumbs
Chocolate Covered Bananas
By Belinda
1.Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water
- 8 ounces semisweet chocolate, chopped
- 6 popsicle sticks or wooden skewers
- 2 bananas, peeled and cut crosswise into thirds
- 1/3 cup coarsely chopped salted peanuts
Emeril's Creole Seasoning (Essence)
By Belinda
Combine all ingredients thoroughly and store in an airtight jar or container
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme