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Recipes
Kalyn's Printer Friendly Recipes: Baked Pesto Chicken
By Stina
Preheat oven to 375F/190C
- 4 boneless, skinless chickenn breasts
- salt and fresh ground black pepper for seasoning chicken
- 1/2 cup basil pesto (I used my homemade Basil Pesto with Lemon, but you can use purchased pesto.)
- 2 oz. (1/2 cup) grated low-fat mozzarella cheese
Pepper Jack Cheese Stuffed Jalapeños
By Stina
DIRECTIONS 1 Combine cheese, breadcrumbs, bell pepper and egg in a medium bowl; mix well
- 1 cup (4 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
- 1/4 cup plain dried breadcrumbs
- 1/4 cup minced red bell pepper
- 1 egg
- 6 large jalapeño chili peppers (2 to 3 in. long)
Roast Chicken with Garlic, Lemon and Parsley
By Stina
Instructions To prepare marinade, combine all ingredients in a food processor; process to a paste
- Marinade:
- 1 cup flat-leaf parsley
- 2 cloves garlic
- 2 shallots
- 1 tablespoon Coarsely ground black pepper
- 3 tablespoons olive oil
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 teaspoons dried herbes de Provence
- 1/2 teaspoon dried rosemary
- Chicken:
- 1 whole chicken (3-pound)
- 1/2 teaspoon salt
- 1/4 teaspoon Coarsely ground black pepper
- 1/2 Garlic head (unpeeled)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons lemon juice
Thai Pork and Noodles
By Stina
Recipe courtesy Food Network Magazine
- 1 pound thin boneless pork chops, fat trimmed
- 8 ounces wide Thai rice noodles
- 1 cup fresh cilantro (leaves and stems)
- Finely grated zest and juice of 1 lime
- 2 slices peeled ginger
- 2 cloves garlic, smashed
- 3 red jalapeno peppers, seeded and roughly chopped
- 2 shallots, roughly chopped
- 3 tablespoons fish sauce
- 2 tablespoons packed light brown sugar
- 4 tablespoons peanut oil
- 1/4 pound green beans, split lengthwise and cut into pieces
Real Hummus
By Stina
Directions In a blender, chop the garlic
- Real Hummus
- How to Make Hummus
- Greek Salad and Hummus
- Baba Ghanoush
- How To Make Tempura
- Vietnamese Spring Rolls with Dipping Sauce
- Double Tomato Bruschetta
- Hummus III
- Basil’s Traditional Hummus
- Garlic: Fresh Vs. Powdered
- How to Juice a Lemon
- Types of Salt
- Freshly Ground vs. Pre-Ground Pepper
- Types of Cooking Oil
- 1 clove garlic
- 1 (19 ounce) can garbanzo beans, half the liquid reserved
- 4 tablespoons lemon juice
- 2 tablespoons tahini
- 1 clove garlic, chopped
- 1 teaspoon salt
- black pepper to taste
- 2 tablespoons olive oil
Wes' Pork Chops with Verde Salsa
By Stina
Directions In a medium saucepan, bring 4 cups of water to boil
- 4 cups water
- 2 cups uncooked white rice
- 4 tablespoons olive oil
- 1 medium onion, thinly sliced
- 4 thinly sliced, bone-in pork chops
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 (16 ounce) jar HERDEZ® Salsa Verde
Apple Cheddar Crisp
By Stina
DIRECTIONS 1 Combine brown sugar, flour and cinnamon in a large bowl; mix well
- =Topping:
- 1/2 cup packed brown sugar
- 2 Tbsp. all-purpose flour
- 1 tsp. cinnamon
- 6 cups peeled, sliced baking apples (about 5 large apples)
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup uncooked oats
- 1/2 tsp. cinnamon
- 1/4 cup butter or margarine, softened
- 1/3 cup chopped walnuts or pecans
- 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Double Cheddar Cheese
Vegetables with Olivada
By Stina
Place all ingredients, except the salt and pepper in the bowl of a food processor
- Olivada:
- 1 can medium, pitted, black olives, drained
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 small clove garlic, coarsely chopped
- Salt and freshly ground black pepper
- 3 carrots, peeled and cut into 2 by 1/2-inch sticks
- 1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
- 1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
- 1 cup cherry tomatoes
- For the Olivada:
Italian Cheese Stuffed Peppers
By Stina
Cut the tops off, remove inside ribs, and cut a small slice from the bottom of teach bell pepper (to keep pepper up...
- 8 large red bell peppers
- 1 cup dried orzo pasta
- 1 pound 95% lean ground beef
- 3/4 cup chopped onion
- 1 1/2 cups Daisy Brand Cottage Cheese
- 1 cup shredded Mozzarella cheese
- 1 cup marinara sauce
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1/4 cup bread crumbs
- 2 tablespoons shredded Parmesan cheese
Avocado-Olive Dip
By Stina
In a large bowl, combine all the ingredients
- 3 avocados, peeled, seeded, and mashed
- 1 can black olives, drained and thinly sliced or mashed (your choice)
- 1 (4-ounce) can chile peppers or fresh jalapeno peppers (medium to hot)
- 7 to 8 small green onions, chopped
- 3 large tomatoes (or 5 small), peeled, seeded, and chopped*
- 3 to 4 cloves garlic, minced
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh-squeezed lemon juice
- 5 to 6 fresh basil leaves, finely chopped
- Learn how easy it is to Peel Fresh Tomatoes