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Recipes
Healthy Jambalaya
By krystallondon
Sprinkle chicken with salt and black pepper
- 2 teaspoons vegetable oil
- 1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped smoked turkey sausage (about 4 ounces)
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 1 1/2 cups uncooked long-grain white rice
- 2 3/4 cups fat-free, less-sodium chicken broth
- 2 teaspoons paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 pound large shrimp, peeled, deveined, and chopped
- 1/4 cup thinly sliced green onions
Smoky Chile Vinaigrette
By krystallondon
Combine all ingredients in a jar, seal tightly and shake vigorously to blend
- •2/3 cup canola or corn oil
- •1/4 cup red wine vinegar
- •1 tsp. hot pepper sauce
- •2 tsp. good quality chile powder, sweet or hot according to taste
- •1/2 tsp. Cajun seasoning
- •1/2 tsp. sugar
- •1 or 2 drops liquid smoke or a pinch of smoked salt
- •salt to taste (omit or use less if using smoked salt)
- •1/2 T. minced fresh jalapeno pepper, seeded; or 1 T. minced, seeded mild pepper, such as anaheim or sweet banana
- •1 T. minced fresh cilantro
- •2 T. minced red onion
Braised Fennel
By krystallondon
1. Preheat oven to 350°F (180°C)
- 2 bulbs fresh fennel (anise) trimmed and cut into 8 wedges each
- 1 leek, white part only, halved lengthwise, rinsed and then cut again lengthwise into 8 pieces
- 4 stems fresh thyme, leaves pulled and roughly chopped, stems reserved
- 1/2 cup Compliments Chicken Broth, 30% Less Sodium
- 2 tbsp fresh lemon juice
Chocolate Raspberry Cheesecake
By krystallondon
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in
- TOPPING:
- 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
- 2 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
- 9 ounces semisweet chocolate, chopped
- 1/2 cup seedless raspberry preserves
- 6 ounces semisweet chocolate, chopped
- 1/3 cup heavy whipping cream
- Fresh raspberries and whipped cream, optional
Caramel Pecan Bars
By krystallondon
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to ...
- 3 1/2 cups coarsely chopped pecans
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, cubed
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
Strawberry Bread
By krystallondon
Preheat oven to 350, prepare pans
- Bread:
- 3 c + 2 T flour
- 1 t baking soda
- 1 t salt
- 2 c sugar
- 4 eggs, well beaten
- 1 1/4 c oil
- 20 oz frozen sliced strawberries, thawed, with 1/2 of syrup set aside (see below).
- 1 c chopped pecans (opt)
- Topping/Spread:
- 1 8-oz cream cheese
- 1/2 c reserved strawberry syrup
Asian-Style Coleslaw
By krystallondon
The rice vinegar in this recipe provides that Asian feel
- 1 large carrot, peeled, and sliced thinly
- 1 cup red cabbage, sliced thinly
- 1 1/2 cups green cabbage, sliced thinly
- 1 cup Napa cabbage, sliced thinly
- 3 ounces snow peas, sliced thinly
- 2 tablespoons chopped green onions
- 3 teaspoons rice wine vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- 2 tablespoons vegetable oil
- 1 tablespoon Asian sesame oil
- 2 teaspoons wheat-free tamari sauce
- Salt and pepper, to taste
Chocolate Carrot Cake
By krystallondon
Carrot Cake With the rack in the middle position, preheat the oven to 180°C (350°F)
- Carrot Cake
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 eggs
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 3/4 cup melted unsalted butter, partially cooled
- 2 cups grated carrots
- 4 ounces semi-sweet chocolate, coarsely chopped
- Sour cream and white chocolate icing
- 12 ounces white chocolate, chopped
- 1/2 cup sour cream
- Candied Carrots
- 1/2 cup orange juice
- 1/2 cup sugar
- 2 small, thick carrots, thinly sliced lengthwise on a mandoline (12 slices needed)
Baby Arugula Salad with Pan-Seared Salmon
By krystallondon
In a shallow bowl, mix lemon juice, olive oil, salt and pepper and place the salmon fillets into this mixture
- For the Salmon:
- 2 6-ounce wild salmon fillets
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons organic extra-virgin oil
- sea salt and ground black pepper to taste
- Ingredients for the Salad:
- 3 cups of organic bagged baby arugula salad
- 2/3 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 Tablespoon olive oil
- 1 Tablespoon red wine vinegar
- sea salt and pepper to taste
- 1/8 cup of slivered almonds (topping)
Curry Me Brie - Grilled Cheese
By krystallondon
Paul Rogalski, chef and co-owner of Rouge restaurant in Calgary, created this unusual “naanwich” for the Grate ...
- 1/2 cup (125 mL) butter, at room temperature
- 2 tsp (10 mL) curry powder
- 4 slices naan bread
- 4 tbsp (60 mL) mango chutney
- 6 oz. (170 g) brie, thinly sliced while chilled (don’t use end cuts that contain most rind)
- 1 ripe pear, peeled, thinly sliced