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Recipes
Shrimp Scampi
By cserumga
Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor
- 3 shallots, peeled and chopped (about 1/2 cup)
- 7 cloves garlic, crushed and peeled
- 3/4 cup extra-virgin olive oil
- 2 pounds extra-large or jumbo shrimp, peeled and deveined
- 4 sprigs fresh thyme
- 2 1/2 teaspoons kosher salt
- 2 cups dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons unsalted butter
- 1/2 cup chopped fresh Italian parsley
- 1 tablespoon dry breadcrumbs, if needed
Cucumber Salad
By cserumga
38 calories per serving
- 2 English cucumbers (2 pounds)
- 1 small red onion
- 1 1/2 tablespoons salt
- 1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
- 1 teaspoon sugar
- 2 teaspoons dried dill or 2 tablespoons fresh
Chicken Chimichangas
By cserumga
1. Whisk broth and chipotle together in 2-cup liquid measuring cup
- 1 1/4 cups low-sodium chicken broth
- 1 tablespoon minced canned chipotle chiles in adobo sauce
- 1/2 cup long-grain white rice
- Salt and pepper
- 2 (6-ounce) boneless, skinless chicken breasts, trimmed
- 1 tablespoon plus 3 cups peanut or vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1/3 cup chopped fresh cilantro
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 4 (10-inch) flour tortillas
Strawberry Cheesecake Pops
By cserumga
150 calories per serving
- 1 (5-ounce) can evaporated low-fat milk
- 1/4 cup sugar
- 3 ounces 1/3-less-fat cream cheese, softened
- 1/4 cup plain fat-free Greek yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons light-colored corn syrup
- 1 teaspoon lemon juice
- 10 ounce strawberries, hulled
- 1/4 cup graham cracker crumbs
Asian Salmon Rolls
By cserumga
Whisk the mirin, miso paste, brown sugar and 1 tablespoon water in a large shallow dish; stir in the sesame seeds
- 3 tablespoons mirin or dry sherry
- 2 tablespoons white miso paste
- 2 tablespoons packed light brown sugar
- 1 tablespoon sesame seeds
- 1 pound skinless wild salmon fillet, sliced lengthwise into 4 pieces
- 1/2 cup mayonnaise
- 2 to 3 teaspoons wasabi paste
- 1 tablespoon fresh lemon juice
- 1 avocado
- 4 club rolls or other sub rolls, split open
- 2 cups watercress, tough stems removed
- 1 tablespoon toasted sesame oil
- 1 teaspoon soy sauce
- Kosher salt
- 1/2 large cucumber, peeled and thinly sliced
Bacon-Goat Cheese Jalapeno Poppers
By cserumga
60 calories per serving
- 2 ounces goat cheese, softened
- 2 ounces 1/3-less-fat cream cheese, softened
- 1 tablespoon grated red onion
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 8 medium jalapeno peppers, halved vertically and seeded
- 3 center-cut bacon slices, cooked and crumbled
- 2 tablespoons red pepper jelly
- 1 teaspoon water
Banana-Stuffed French Toast with Chocolate Hazelnut Sauce
By cserumga
Per serving: 731 cal, 42g total fat, 155mg chol, 335mg sodium, 75g carb, 5g fiber, 12g protein
- 1/2 cup mascarpone cheese, softened
- 2 bananas, diced
- 6 slices challah bread, 1" thick
- 1 cup hazelnut coffee creamer
- 2 eggs
- 4 tablespoons unsalted butter
- 1/2 cup chocolate hazelnut spread (like Nutella)
Garlic Chicken and Potatoes
By cserumga
Per serving: Calories 474; Fat 15 g (Saturated 3 g); Cholesterol 94 mg; Sodium 459 mg; Carbohydrate 45 g; Fiber 4 g
- 2 pounds small red-skinned potatoes, quartered
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon cumin seeds (optional)
- Kosher salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 2 tablespoons packed light brown sugar
- 1 lemon (1/2 juiced, 1/2 cut into wedges)
- Pinch of red pepper flakes
- 4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
- 2 tablespoons chopped fresh cilantro or parsley
Makeover Corn Pudding
By cserumga
1 piece equals 197 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 403 mg sodium, 35 g carbohydrate, 3 g ...
- 1/3 cup all-purpose flour
- 2 tablespoons sugar
- 1 cup fat-free milk
- 3/4 cup egg substitute
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 8 cups frozen corn, thawed
- 1 can (14-3/4 ounces) cream-style corn
- 1 cup (4 ounces) shredded sharp cheddar cheese
Black Bean Salsa-Stuffed Peppers
By cserumga
In a medium bowl, combine the black beans, tomato, onion, chile, cilantro and oregano
- 1 15 1/2 ounce can black beans, rinsed
- 1 small tomato, chopped
- 1 small red onion, chopped
- 1 serrano chile, seeded and finely chopped
- 1/4 cup chopped cilantro
- 2 tablespoons chopped fresh oregano
- 2 tablespoons EVOO
- Salt
- 3 large bell peppers
- Tortilla chips, for serving