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Recipes
Savory Breakfast Muffins
By Stina
Directions 1. Preheat oven to 400°F
- 2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 eggs
- 1 1/3 cups buttermilk
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter, melted
- 1 cup thinly sliced scallions (about 1 bunch)
- 3/4 cup diced Canadian bacon (3 ounces)
- 1/2 cup grated Cheddar cheese
- 1/2 cup finely diced red bell pepper
Grilled Cheesy Olive Bread
By Stina
Recipe courtesy Paula Deen
- 1 cup (4 ounces) grated pepper jack cheese
- 1/2 cup chopped pitted green olives
- 4 tablespoons butter, softened
- 8-ounce package cream cheese, softened
- 1 teaspoon garlic powder
- 1 loaf olive or Italian bread, halved lengthwise
Mexican Shredded Chicken with Jalapeno Dressing
By Stina
For the chicken: Spray crockpot with cooking spray
- FOR THE CHICKEN:
- 16 ounces, weight Chicken, Boneless, Skinless, Frozen
- 1-1/2 cup Tomatoes, Diced, Canned
- 1-1/2 cup Bell Peppers, Sliced (I Used A Frozen Pepper Medley)
- 2 Tablespoons Taco Seasoning
- 1/2 cups Green Chilis, Diced
- 1 cup Chicken Broth, Low-Sodium
- 1/2 teaspoons Salt
- Tortilla Shells, To Serve
- FOR THE DRESSING:
- 1 Tablespoon Jalapeno
- 2 Tablespoons Onion
- 1 clove Garlic
- 1/2 cups Mayonnaise, Reduced Fat
- 1/2 cups Milk, Non-fat
- 1/4 cups Greek Yogurt - Plain, Non-fat
- Salt To Taste
Broccoli Casserole
By Stina
Cook frozen broccoli in simmering water with 1 teaspoon salt and sugar 2 minutes or until thawed and warm
- 1 pkg. (16 oz.) frozen broccoli florets
- 1-1/2 tsp. salt, divided
- 1 tsp. sugar
- 1 Tbsp. all-purpose flour
- 1/4 tsp. pepper
- 2 cups sour cream
- 1 cup packaged cornflake crumbs
- 2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese or Sargento® ChefStyle Shredded Mild Cheddar Cheese
Tomatillo Salsa Verde Recipe
By Stina
Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole
- 2 pounds tomatillos, husks removed & washed
- 6 jalapeños
- 4 garlic cloves
- 1 medium-large onion
- 2/3 cup fresh cilantro leaves
- 2 teaspoon salt
Phyllo Wrapped Huevos Rancheros
By Stina
Preheat the oven to 450 degrees F
- 2 tablespoons butter
- 8 eggs, lightly scrambled
- 6 sheets phyllo dough
- Bread crumbs
- 1/2 stick melted butter
- 1 (14-ounce) can black beans, drained and divided
- 1 cup crumbled queso fresco or Monterey Jack cheese
- 3 tablespoons olive oil
- 1/2 onion, diced
- 2 tablespoons minced garlic
- 1 (15-ounce) can diced fire roasted tomatoes
- 1 (4-ounce) can diced green Anaheim chiles
- 1 chipotle in adobo sauce, minced
- 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 bunch cilantro, leaves chopped, for garnish
- 2 ripe avocados, halved, pitted and flesh diced
- 1 lime, zested
- 2 limes, juiced
- 2 tablespoons chopped cilantro leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Mix all the ingredients together in a small bowl.
Thai-Style Peanut-Cabbage Salad
By Stina
Instructions To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously
- — Dressing:
- 1/3 cup packed brown sugar
- 2 tablespoons peanut oil
- 4 garlic cloves, peeled and chopped
- 1/2 teaspoon crushed red pepper
- 2 tablespoons reduced-sodium soy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons water
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon salt
- — Salad:
- 1/4 pound green beans, blanched
- 4 cups baby spinach (about 4 ounces)
- 2 cups thinly sliced green cabbage
- 3 green onions, sliced
- 1/2 red bell pepper, thinly sliced
- 2/3 cup chopped dry-roasted peanuts, toasted if desired
- 1/4 cup chopped fresh basil or mint
- 1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed
Hush Puppies
By Stina
1. Prepare the Hush Puppies: In a large bowl, whisk the cornmeal with the flour, sugar, salt and baking powder
- 1 cup(s) yellow cornmeal
- 1 cup(s) all-purpose flour
- 3 tablespoon(s) sugar
- 1 tablespoon(s) kosher salt
- 1 tablespoon(s) baking powder
- 1 large egg, lightly beaten
- 1 cup(s) milk
- 3 tablespoon(s) unsalted butter, melted or 1 tablespoon melted butter plus 2 tablespoons melted bacon fat
- 2 pound(s) Green Zebra tomatoes, cut into 1/2-inch dice
- 1/2 cup(s) honey
- 1/2 cup(s) apple cider vinegar
- 1/4 cup(s) sugar
- 1 tablespoon(s) finely grated fresh ginger
- 1 clove(s) garlic, very finely chopped
- 11-inch cinnamon stick
- 1 1/2 teaspoon(s) ground cumin
- 1/4 teaspoon(s) cayenne pepper
- Salt
- Vegetable oil, for frying
Mexican Potato Omelet
By Stina
1. Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat
- 2 tablespoons olive oil
- 1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
- 3 garlic cloves, finely chopped
- 2 scallions, thinly sliced
- Coarse salt and ground pepper
- 8 large eggs
- 1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
- 1/2 cup shredded pepper jack cheese (2 ounces)
- 2 tablespoons chopped cilantro
- 1/2 teaspoon fresh lime juice
Cheddar, Bacon and Spinach Stuffed Tomatoes
By Stina
DIRECTIONS 1 Cut tops off tomatoes; scoop out and discard seeds and pulp leaving tomato shells
- 4 medium red or yellow tomatoes
- 1 bag (6 oz.) baby spinach leaves
- 1-1/4 cups (5 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese, divided
- 4 slices bacon, cooked crisp, crumbled
- 1 cup panko bread crumbs