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Recipes
Tequila Mojito
By Shelly17
From Bon Appetit, May 2003
- 3 tbsp fresh lime juice
- 4 tsp sugar
- 12 large fresh mint leaves
- 1/4 cup blanco or reposado tequila
- 1/4 cup club soda
Herbed Shrimp and White Bean Salad
By Shelly17
1. Combine first 6 ingredients in a large bowl; stir with a whisk
- 4 teaspoons sherry vinegar
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 2 teaspoons minced fresh garlic
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon black pepper
- 2 cups loosely packed arugula
- 1 cup trimmed watercress
- 1 cup grape tomatoes, halved
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (15.5-ounce) can Great Northern beans, rinsed and drained
- 1 tablespoon honey
- 1 teaspoon water
- 24 peeled and deveined medium shrimp (about 1 pound)
- Cooking spray
- 1/4 teaspoon salt
Martha Stewart's Open-Faced Lobster "Rolls" with Avocado Spread
By Shelly17
The lighter take on the lobster roll exchanges the mayo for a lemon-avocado puree and the usual buttered roll for a...
- 2 whole lobsters
- 1/4 teaspoon fennel seeds
- 1 ripe avocado
- 3 tablespoons lemon juice
- 2 scallions
- Coarse salt
- freshly ground pepper
- 4 slices rustic Italian bread
- 2 cups watercress
- 2 teaspoons extra virgin olive oil
- Greshly grated lemon zest for garnish
Ghirardelli’s Wish Star Chocolate Cookie
By Shelly17
Melt baking bar in double boiler and set aside
- Shortbread:
- 2 cups flour
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1 bar (4 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate
- Baking Bar, chopped
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Dipping:
- 1 bag (11.5 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate
- Chips
- 1 tablespoon butter
Honey-Pineapple Upside-Down Cake (Cooking Light)
By Shelly17
Fresh pineapple slices work well here too
- Honey Glaze:
- 2/3 cup honey
- 1 (15.25-oz.) can pineapple slices in juice, drained
- 1 1/3 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup plain yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 3 large eggs
- 1/4 cup honey
- 1 tablespoon light brown sugar
- 1 tablespoon butter
- Bring honey, brown sugar, and butter to a simmer in a pan. Cook 1 minute.
Roasted Potato Salad - Cooking Light
By Shelly17
From May 2016
- 1 pound fingerling potatoes, quartered
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 cup chopped green onions
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon canola mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Island Girl Cocktail
By Shelly17
Refreshing and delicious.
- 1 cup cranberry juice cocktail, 8 ounces
- 1 cup vodka, 8 ounces
- 1/2 cup ginger ale, 4 ounces
- 1/4 cup fresh lime juice, 2 ounces
Curried Butternut Soup (Cooking Light)
By Shelly17
1. Preheat oven to 450°. 2
- 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
- 4 teaspoons canola oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 cup chopped onion
- 3 cups no-salt-added chicken stock (such as Swanson)
- 4 teaspoons red curry paste
- 1 1/2 tablespoons fresh lime juice
- 1 (13.5-ounce) can light coconut milk
- 1/4 cup cilantro leaves
- 1/4 cup flaked unsweetened coconut, toasted
- 2 small Thai red chiles, thinly sliced
Rachel Ray's Turkey Meatloaf Burgers
By Shelly17
1. Heat a large skillet over medium heat
- 4 tablespoons butter
- 1 small mcintosh apple, peeled and finely chopped
- 1 small onion, finely chopped
- 1 small rib celery, finely chopped
- Salt and pepper
- 1/3 cup plain breadcrumbs
- 1 pound ground dark-meat turkey
- 1 large egg
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons Dijon mustard
- 2 teaspoons poultry seasoning (about 2/3 palmful)
- Extra-virgin olive oil (EVOO), for drizzling
- Sliced sharp white cheddar, for topping
- 1/3 cup whole-berry cranberry sauce
- 3 tablespoons sour cream
- 2 tablespoons chopped chives
- 4 large sandwich-size sourdough English muffins, split and toasted
- 4 thin slices red onion
- 4 leaves red-leaf or red romaine lettuce
Green Goddess Dressing - Cooking Light
By Shelly17
From May 2016
- 1/2 cup canola mayonnaise
- 1/3 cup 2% Greek yogurt
- 1/3 cup reduced-fat sour cream
- 1/3 cup chopped parsley
- 1/4 cup chopped chives
- 3 tablespoons chopped chervil
- 2 tablespoons chopped tarragon
- 1 tablespoon lemon juice
- 1 tablespoon water
- 3 anchovy fillets, drained and chopped
- 1 garlic clove
- 1/4 teaspoon black pepper