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Recipes
Artichoke Salsa
By Stina
Directions In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 3 roma (plum) tomatoes, chopped
- 2 tablespoons chopped red onion
- 1/4 cup chopped black olives
- 1 tablespoon chopped garlic
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
Baked Stuffed Jalapeno Peppers
By Stina
Preheat oven to 350 degrees F
- 8 ounces cream cheese, softened
- 8 ounces shredded sharp Cheddar cheese
- 1/4 cup mayonnaise
- 15 fresh jalapeno peppers, halved lengthwise and seeded
- 2 eggs, beaten
- 1/2 cups milk
- 1 1/2 cups crushed cornflake crumbs
Celery with Chunky Blue Cheese Dressing
By Stina
In a small serving bowl, combine the cheese, mayonnaise, sour cream or yogurt, the Worcestershire sauce, and white ...
- 1/4 – 1/2 cup crumbled blue cheese to taste
- 1/4 cup reduced fat mayonnaise sour cream or plain yogurt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white wine vinegar
- 1/2 lb. celery cut into sticks
Basic Hummus
By Stina
Put all of the ingredients together in the bowl of a food processor and blend well
- 2 Tablespoons Tahini
- 1 can Chickpeas (15 Ounce Can, Drained)
- 4 cloves Garlic, Minced
- 2 Tablespoons Lemon Juice
- 1/4 teaspoons Sea Salt
- 1/4 teaspoons Red Pepper Flakes
- 1 Tablespoon Cumin
- 2 Tablespoons Olive Oil
- 2 Tablespoons Water
Creamy Chicken and Wild Rice Soup
By Stina
Directions In a large pot over medium heat, combine broth, water and chicken
- Creamy Chicken and Wild Rice Soup
- Homemade Chicken Soup
- Spicy Chicken Thai Soup
- Chicken Soup with Matzo Balls
- Chicken Tortilla Soup I
- Easy Delicious Chicken and Rice Casserole
- Slow Cooker Chicken Taco Soup
- Grandma’s Chicken Noodle Soup
- Homemade Chicken Noodle Soup
- How to Bone a Chicken Breast
- Types of Salt
- Freshly Ground vs. Pre-Ground Pepper
- Measuring All-Purpose Flour
- Battle of the Butter: Salted vs. Unsalted
- All about Cream
- 4 cups chicken broth
- 2 cups water
- 2 cooked, boneless chicken breast halves, shredded
- 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup all-purpose flour
- 1/2 cup butter
- 2 cups heavy cream
Spinach and Rice (Spanakorizo)
By Stina
1.Heat olive oil in a large skillet over medium-high heat
- Ingredients:
- "This is a Greek side dish that our family loves. Add a little Feta cheese and fresh lemon after it's cooked and you have heaven."
- 1/3 cup olive oil
- 2 onions, chopped
- 2 pounds fresh spinach, rinsed and
- stemmed
- 1 (8 ounce) can tomato sauce2 cups water
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- salt and pepper to taste
- 1/2 cup uncooked white rice
Grilled Garlic Parmesan Crusted Scallops
By Stina
Directions Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl
- 1/2 cup fine Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
- 16 large sea scallops
Pecan Crusted Trout
By Stina
To make the pecan crusted trout: Preheat the oven to 450 degrees F
- WATERCRESS SALAD WITH APPLE CIDER VINAIGRETTE:
- 1 cup lightly toasted pecans, chopped
- 1 1/2 cups bread crumbs
- 4 tablespoons chopped parsley leaves
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon chopped rosemary leaves
- 4 trout fillets
- 4 ounces unsalted butter, room temperature
- Horseradish Cream, recipe follows
- 1 head watercress lettuce, bottoms removed
- 1/2 apple, cored and sliced into 1/2 moons
- 1/4 pound fresh horseradish root, peeled, coarsely grated
- 4 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon minced shallots
- 1/2 teaspoon ground fennel seed
- 1 tablespoon salt
- 1/4 tablespoon fresh ground black pepper
- 4 tablespoons apple cider
- 4 tablespoons olive oil
- 2 teaspoons toasted walnut oil
- HORSERADISH CREAM:
- 1 cup reduced heavy cream, 3 cups reduced to 1 cup
- 3 tablespoons jarred horseradish, strained
- 2 tablespoons sour cream
- 3 lemons, zested
- 1 tablespoon lemon juice
Roasted Okra
By Stina
Directions Preheat an oven to 425 degrees F (220 degrees C)
- 18 fresh okra pods, sliced 1/3 inch thick
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, or to taste
- 2 teaspoons black pepper, or to taste
Fabulous Fudge
By Stina
Add the condensed milk to a small saucepan
- 1 (14-ounce) can sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 cup milk chocolate chips
- Fine sea salt
- 1 1/2 teaspoons pure vanilla extract
- 1 cup chopped walnuts