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Recipes
Grilled Chicken Tostadas
By sheilaolim
This dish gives a Southwestern accent to the American summertime classic, grilled chicken
- Pickled Onions:
- 4 cups thinly sliced red onion (about 1 large)
- 2 cups boiling water
- 1/2 cup fresh orange juice (about 1 medium orange)
- 1/2 cup red wine vinegar
- 1/8 teaspoon kosher salt
- Chicken:
- 2 garlic cloves, unpeeled
- 1/2 cup fresh orange juice (about 1 medium orange)
- 1/2 cup red wine vinegar
- 2 tablespoons achiote paste, crumbled
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds skinless, boneless chicken breasts
- Remaining ingredients:
- Cooking spray
- 12 (6-inch) corn tortillas
- 2 cups shredded leaf lettuce
- 3/4 cup chopped peeled avocado
- 3/4 cup crumbled queso fresco cheese
- Pickled jalapeño pepper slices (optional)
- Reduced-fat sour cream (optional)
- Cilantro leaves (optional)
Bunny Face Cupcakes
By sheilaolim
Fun for the kids to make!
- 1 12-oz. can vanilla frosting
- 12 cupcakes, any flavor
- 2 cups sweetened flaked coconut, chopped in food processor
- 1/4 cup pink decorating sugar
- 12 marshmallows
- 24 thin pretzel sticks
- 12 mini marshmallows
- 24 brown M&M's minis
- 12 pink heart candies, such as Runts
- 6 black licorice laces
Basic Beer Bread
By sheilaolim
Preheat the oven to 375 degrees F
- 3 cups self-rising flour
- 1/2 cup sugar
- 12 ounces beer
- 2 tablespoons melted butter
Thai Brussels Sprout Salad
By sheilaolim
In a large bowl, mix the lime juice with the fish sauce, chiles and sugar
- 1/3 cup fresh lime juice
- 3 tablespoons Asian fish sauce
- 3 Thai chiles, minced
- 1 tablespoon turbinado sugar
- 1/4 pound brussels sprouts, thinly sliced (about 5 cups)
- 2 Honeycrisp apples, cored and chopped
- 1 cup mixed chopped cilantro and basil
- Kosher salt
- Pepper
Pecan and Honey Diamonds
By sheilaolim
Preheat oven to 350 degrees
- Crust:
- 2 1/4 cups all purpose flour
- 2/3 cup confectioners' sugar
- 1 tsp. salt
- 12 Tbl. (1 1/2 sticks) unsalted butter, chilled, cut into 12 pieces
- Filling:
- 2/3 cup honey
- 1/2 cup packed light brown sugar
- 1/4 tsp. salt
- 6 Tbl. unsalted butter, cut into pieces
- 2 Tbl. heavy cream
- 3 cups pecan halves
Vietnamese Beef and Noodle Salad Bowls
By sheilaolim
In a medium bowl, whisk the 3 tablespoons fish sauce, the brown sugar, garlic, and ginger together
- 3 tablespoons plus 1/4 cup (60 ml) fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated garlic
- 1 tablespoon grated peeled ginger
- 1 pound (455 g) flank steak, thinly sliced against the grain
- 1/2 cup (120 ml) fresh lime juice
- 1/4 cup (60 ml) honey
- 1 small red chile, thinly sliced
- 1 tablespoon canola oil
- 1 (8.8-ounce/250-g) package rice vermicelli noodles, cooked according to package instruc-tions
- 1 English cucumber, diced
- 2 carrots, grated
- 1 head green leaf lettuce, thinly sliced
- 1 bunch fresh cilantro (leaves only)
- 1 bunch fresh mint (leaves only)
Beef Steak, Grilled Balsamic Skirt
By sheilaolim
Nutritional Information Amount per serving Calories: 201 Fat: 10
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dark brown sugar
- 1 garlic clove, minced
- 1 pound skirt steak, trimmed and cut into 4 pieces
- Cooking spray
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
Italian Antipasto Salad - Skinnytaste
By sheilaolim
Servings: 1 • Size: 1 salad • Old Points: 7 • Weight Watcher Points+: 7 pt Calories: 254 • Fat: 16 g • ...
- For the vinaigrette:
- 1 cup romaine lettuce, chopped
- 1/4 cup chopped cherry tomatoes
- 1 thin slice red onion
- 4 green pitted olives (or black)
- 1 pepperoncini, sliced
- 1/4 cup roasted red pepper, sliced (homemade, or buy packed in water)
- 1/4 cup Giardiniera (I used Victoria brand)
- 1/3 cup cucumbers, peeled and sliced
- 1/4 cup Polly-o part skim shredded mozzarella
- 1/2 oz (4) turkey pepperoni, sliced thin
- 2 slices Prosciutto, Di Parma, sliced
- 1 tsp olive oil
- 1 tsp red wine vinegar or vinegar brine from pepperoncini
- fresh black pepper
Grilled Shrimp Avocado Fennel and Orange Salad
By sheilaolim
Servings: 4 • Size: 1/4 • Old Points: 6 • Weight Watcher Points+: 7 pt Calories: 283
- Ingredients:
- 2 navel oranges, peeled and sliced
- 1 lb jumbo shrimp, peeled and deveined (weight after peeled)
- 4 cups fresh arugula or baby greens
- 1 cup (1⁄2 small bulb) fresh fennel, thinly sliced or shaved w/ mandoline
- 1 medium-size ripe Hass avocado, sliced thin
- For the vinaigrette:
- 1 large navel orange, peeled and squeezed
- 3 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 3 tbsp minced shallots
- kosher salt, to taste
- freshly ground black pepper, to taste
Sugar Cookie Pops
By sheilaolim
You'll want to buy several containers of colored sugars and jimmies so you'll have plenty for coating these cookie ...
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 3/4 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- Colored sugars, sparkling sugars, and multicolored
- jimmies
- 4 " white craft sticks