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Recipes
Palmer Cafe at Trident Tech's Shrimp and Grits
By Bostoncook
Recipelink
- 1 pound shrimp
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 ounce sliced red onion
- 1 clove garlic, minced
- 1 ounce yellow bell pepper, in strips
- 1 ounce red bell pepper, in strips
- White pepper, to taste
- 2 teaspoons old Bay Seafood seasoning
- 1 tablespoon heavy cream
- 4 ounces cheddar cheese
- 4 servings grits, prepared according to package directions
Pineapple Upside-Down Muffins
By Bostoncook
Essential Eating Well
- Topping
- 2 tablespoons packed light brown sugar
- 2 tablespoons chopped walnuts, or pecans, optional
- 1 can pineapple slices (10 ounce)
- Muffins
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil
- 2 tablespoons pineapple juice, or orange juice
- 1 teaspoon vanilla extract
- 1 can crushed pineapple in juice (8 ounce)
- 1 cup grated carrot
- 1/2 cup oats
- 3/4 cup raisins, preferably baking raisins
- 1/4 cup chopped walnuts, or pecans (optional)
Pumpkin Cornmeal Muffins
By Bostoncook
1. Heat oven to 350F. Lightly coat muffin tins with vegetable cooking spray
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup milk
- 4 eggs
- 1 can pumpkin
- 1 1/2 cups whole wheat flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp cloves
Sweet Baked Ricotta with Pumpkin
By Bostoncook
1. Heat oven to 325. 2. Puree all ingredients until smooth
- 2 cups part-skim ricotta cheese
- 2 eggs
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup pumpkin
- 2 tablespoons molasses
- 1 pinch cloves
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 pinch ground ginger
Grilled Stuffed Portobello Mushrooms
By Bostoncook
CL
- 2/3 cup chopped plum tomato
- 1/4 cup mozzarella cheese, part skim milk
- 1 teaspoon olive oil, divided
- 1/2 teaspoon finely chopped fresh parsley, or 1/8 teaspoon dried rosemary
- 1/8 teaspoon pepper
- 1 garlic clove, crushed
- 4 portobello mushroom caps (5-inch)
- 2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons minced fresh parsley
Oven Baked Beef Stew
By Bostoncook
CLBB
- 1 Tbsp. oil
- 2 lb. stew meat, cut in 1 1/2" cubes, lean
- 1/3 cup flour, or 1/4 cup cornstarch
- 1 tsp. salt
- 2 tsp. garlic powder
- 1 tsp. marjoram
- 1 can diced tomatoes (12 oz.) undrained
- 10 oz. nonfat beef broth
- 1/2 cup dry red wine
- 2 cups potatoes, peeled and cubed
- 1 cup sliced celery
- 4 medium carrots, sliced
- 3 small onions, quartered
- 1/4 tsp. pepper
Pizza with Caramelized Onions, Feta, and Olives
By Bostoncook
CL
- 1 package dry yeast
- 1/4 teaspoon sugar
- 1/4 cup warm water (105° to 115°)
- 1/3 cup cool water
- 1 tablespoon skim milk
- 1 teaspoon olive oil
- 2 cups all-purpose flour
- 1/2 teaspoon salt, divided
- 1 tablespoon cornmeal
- 2 1/2 cups Caramelized Onions (about 8 cups uncooked)
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 1 cup crumbled feta cheese (4 ounces)
- 1/4 cup kalamata olives, coarsely chopped, pitted
Sweet Crunchy Mustard Chicken
By Bostoncook
CLBB-Kvalley
- 3 tbsp dry bread crumbs
- 2 tbsp light brown sugar
- 1 tsp dried tarragon, or basil
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 2 tbsp Dijon mustard
- 4 chicken breast halves (1/2-pound bone-in)
- Lemon wedges, for serving
Skinnier Chicken Stroganoff
By Bostoncook
1. Fry bacon; crumble and set aside
- 4 slices turkey bacon, cooked and crumbled
- 6 ozs cholesterol-free egg noodles
- 1 tsp vegetable oil
- 1 lb boneless skinless chicken breasts, in 1/4" strips
- 8 ozs mushrooms, sliced
- 1 cup chopped onion
- 1 clove garlic, minced
- 3/4 cup sour cream
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can fat-free chicken broth, 14.5 oz
- 2 tbsp parsley, minced
Indian-Spiced Cashews
By Bostoncook
1. On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350F oven until fragrant and golden, a...
- 3 cups cashews, unsalted
- 3 tbsp packed brown sugar
- 2 tsp coarse salt, or pickling salt
- 2 tsp curry powder
- 1/2 tsp ground cumin
- 1/4 cup water
- 1 tbsp butter, melted