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Recipes
Crispy and Tender Baked Chicken Thighs
By catgirl
Preheat oven to 350 degrees F (175 degrees C)
- cooking spray
- 8 bone-in chicken thighs with skin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground sea salt
German Chocolate Bundt Cake (D)
By catgirl
Preheat oven to 325°. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a k...
- Streusel:
- 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons chilled butter or stick margarine, cut into small pieces
- 1/3 cup flaked sweetened coconut
- 1/3 cup chopped pecans
- Cake:
- Cooking spray
- 1 tablespoon granulated sugar
- 1/2 cup unsweetened cocoa
- 1 ounce sweet baking chocolate
- 1/2 cup boiling water
- 1 1/2 cups granulated sugar
- 1/3 cup butter or stick margarine, softened
- 2 teaspoons vanilla extract
- 2 large egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon butter or stick margarine
- 4 teaspoons fat-free milk
My Kale Salad
By catgirl
Mix all ingredients together, drizzle with Daphne's dressing
- 1 large bunch purple kale
- 1 large bunch green kale
- roasted gold (preferably) or red beets or roasted butternut squash
- cheese curds
- sliced pepperoncini peppers
- sliced almonds
- pumpkin seeds
- golden raisins
- Daphne's dressing
Chickpea Tofu
By catgirl
1. Mix all ingredients together in a bowl
- 1 cup chickpea flour
- 1 tsp salt
- 1/4 tsp cumin
- parsley
- turmeric
Crockpot Grits
By catgirl
Use your slow cooker to make super easy and creamy grits
- 1 1/2 cups stone ground grits
- 6 cups water
- 2 teaspoons salt
- 4-6 tablespoons butter, cut into 1 tablespoon-sized pieces
- 1/2 cup shredded sharp Cheddar cheese
- freshly ground black pepper, to taste
Sundried Tomato and Mozzarella Cheese Gourmet Meatloaf
By catgirl
This gourmet meatloaf is bursting with flavor
- It’s easy to package this recipe in any portion size, including mini meatloaf tins (each serves 2), cupcake tins (makes 12) or a traditional meatloaf tin (serves 6-8). You can even make it into meatballs!
- Lean meat works great in this recipe because there is so much moisture from the cheeses.
- Oatmeal can be replaced with breadcrumbs.
- The egg is optional. The cheese does a pretty good job of holding everything together.
- If you don’t have fresh basil on hand, dried basil will work…but, fresh basil is so worth it! Stack, roll and snip the leaves into thin slivers.
- 1 egg, slightly beaten
- 1/2 cup oatmeal or breadcrumbs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced onion (about 1/2 medium-sized onion)
- 1/4 cup basil, cut into thin slivers (1 Tablespoon dried)
- 1/4 cup sun-dried tomatoes, cut in slivers
- 1/2 cup ketchup plus more for topping
- 1 pound lean ground beef
Paleo Baked Eggs in Avocado
By catgirl
"The contrast between the soft and fresh avocado and the creaminess of a poached egg is brilliant
- +2 small eggs
- +1 avocado, halved and pitted
- +2 slices cooked bacon, crumbled
- +2 teaspoons chopped fresh chives, or to taste
- +1 pinch dried parsley, or to taste
- +1 pinch sea salt and ground black pepper to taste
Grilled Lobster Tails with Herb Butter
By catgirl
Preheat your grill to direct medium-high heat
- 1 stick salted butter, at room temperature
- 2 tablespoons chopped chives
- 1 tablespoon chopped tarragon leaves
- 1 clove garlic, minced
- Dash hot sauce
- Freshly ground black pepper
- 4 (7-ounce) lobster tails
- Olive oil
- Kosher salt
- Lemon wedges, for garnish
- Chive sprigs
- Special equipment: 4 metal skewers
Pesto Sun-Dried Tomato Cheesecake (SNK)
By catgirl
Preheat oven to 350 degrees Line 9-inch cheesecake or springform pan with 3-inch sides with parchment paper
- 1 cup tightly packed fresh basil leaves, washed and dried
- 3 to 4 sprigs Italian parsley, washed and dried
- 2 cloves garlic, coarsely chopped
- 1/4 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 packages (8 oz each) cream cheese, softened
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup chopped, drained oil-packed sun-dried tomatoes
- Variation: Substitute coarsely chopped pine nuts for grated Parmesan
Black Bean Croquettes with Fresh Salsa (B/S)
By catgirl
Preheat oven to 425°F. Coat a baking sheet with cooking spray
- 2 15-ounce cans black beans, rinsed
- 1 teaspoon ground cumin
- 1 cup frozen corn kernels, thawed
- 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
- 2 cups finely chopped tomatoes
- 2 scallions, sliced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder, hot if desired, divided
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 avocado, diced