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Recipes
Mexican Fiesta Dip Salad
By NiteSki
In a nonstick skillet coated with cooking spray, cook turkey until no longer pink; drain if necessary
- 1 pound lean ground turkey
- 1 envelope reduced-sodium taco seasoning
- 2/3 cup water
- 1 can (16 ounces) fat-free refried beans
- 1-1/2 cups shredded lettuce
- 1 jar (16 ounces) salsa
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 4 canned jalapenos, sliced
- 1 cup (8 ounces) reduced-fat sour cream
- 1/3 cup sliced ripe olives
- 1 package (13-1/2 ounces) tortilla chips
Cinnamon Dessert Nachos
By NiteSki
Preheat oven to 425°F. Combine sugar and cinnamon in small bowl; set aside
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 4 flour tortillas (6 inch)
- 2 tablespoons Parkay® Original Spread-tub, melted
- 1 cup vanilla ice cream
- 1/4 cup chocolate syrup, warmed
Citrus-Marinated Salmon
By NiteSki
In a large resealable plastic bag, combine the first 12 ingredients
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 teaspoons reduced-sodium soy sauce
- 2 teaspoons lime juice
- 3 red onion rings
- 2 garlic cloves
- 1 fresh thyme sprig
- 1 bay leaf
- 2 teaspoons minced fresh gingerroot
- 1/8 teaspoon fennel seed
- 1/8 teaspoon coarsely ground pepper
- 4 salmon fillets (6 ounces each)
Malted Chocolate Cake
By NiteSki
Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving ...
- Nonstick vegetable oil spray
- 1 1/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 cup malted milk powder
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 large eggs
- 1 large egg yolk
- 1 1/2 cups plus 2 tablespoons granulated sugar
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 3/4 cup coffee, cooled, divided
- 2 tablespoons light brown sugar
- Glaze
- 3 ounces bittersweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup malted milk powder
- 1/4 teaspoon kosher salt
- Chocolate pearls; coarsely chopped malt balls (for serving; optional)
Baby Shrimp Salad with Sesame Dressing
By NiteSki
*If fully cooked baby shrimp are not available, use fully cooked whole shrimp and chop them into smaller pieces
- 8 cups baby spinach leaves
- 1/2 cup thinly sliced red onion
- 1 avocado, chopped
- 3/4 pound frozen fully cooked baby shrimp*, thawed
- 1/2 cup bottled Asian-style sesame salad dressing (choose a dairy-free, gluten-free version, if desired)
Orange-Peach Smoothies
By NiteSki
This smoothie has the classic flavors of a Dreamsicle: creamy vanilla, orange, and to add a twist on the classic, s...
- 3 (3.25-ounce) pudding cups Snack Pack® Vanilla Pudding
- 3 medium ripe fresh peaches, pitted, peeled, sliced
- 3/4 cup fresh orange juice
- 3/4 cup ice cubes
- Reddi-wip® Original Dairy Whipped Topping
Jean's Cream Puff Cake
By NiteSki
Preheat oven to 400 F. In a large heavy saucepan, heat butter and water to boiling over medium-high heat
- 1 stk unsalted butter
- 1 C water
- 1 C flour
- 4 lrge eggs
- 4 C milk
- 8 oz soften cream cheese3 [3.5 oz] pkg instant vanilla pudding
- 1 container Cool Whip
- Chocolate Syrup
Make-Your-Own Margaritas
By NiteSki
Pour tequila, triple sec, and lime juice into a cocktail shaker filled with ice
- 1 ounce (2 tablespoons) silver tequila
- 1/2 ounce (1 tablespoon plus 1 1/2 teaspoons) triple sec
- 1 ounce (2 tablespoons) fresh lime juice
- Ice cubes and salt (optional), for serving
Maple Syrup Substitute
By NiteSki
Place granulated sugar in a heavy skillet
- 1/2 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 1 cup boiling water
- 1 teaspoon butter
- 1 teaspoon maple extract or vanilla extract
Chicken Fajitas
By NiteSki
Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft and fragrant, abo...
- For the Mojo de Ajo
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced garlic (4 to 6 cloves)
- 3 tablespoons fresh lime juice (from 2 limes)
- 1 teaspoon red-pepper flakes
- 1/2 teaspoon coarse salt
- For the Fajitas
- 1 tablespoon vegetable oil
- 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup)
- 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices
- Coarse salt and freshly ground pepper
- 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick
- 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick
- 8 small flour tortillas (about 6 inches), warmed (instructions follow)
- Guacamole, for serving
- Pico de Gallo, for serving
- Sour cream, for serving
- Shredded mild cheddar cheese, preferably longhorn, for serving