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Recipes
Chocolate Amaretti Cake
By Stina
Preheat the oven to 350 degrees F
- Butter-flavored nonstick cooking spray
- 3/4 cup bittersweet chocolate or semisweet chocolate chips
- 1 cup slivered almonds
- 1 cup baby amaretti cookies (about 2 ounces)
- 1 stick (1/2 cup) unsalted butter, room temperature
- 2/3 cup sugar
- 2 teaspoons grated orange peel
- 4 large eggs
- Unsweetened cocoa powder, for sifting
- .
Guacamole
By Stina
1.In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice
- 2 ripe avocados, peeled, pitted, and lightly mashed
- 1/2 cup minced onion
- 1 jalapeno chile, minced (remove seeds and ribs for less heat)
- 1 plum tomato, seeded and diced
- 1/4 cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- Coarse salt
Mozzarella Stuffed Portobellos
By Stina
Preheat oven to 425 degrees F
- 12 large portobello mushrooms, stemmed and gills removed
- 6 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil, divided
- Sea salt, preferably gray salt and freshly ground black pepper
- 1 cup fresh bread crumbs
- 1 cup grated Parmesan
- 4 tablespoons freshly chopped parsley leaves
- 4 tablespoons freshly chopped basil leaves
- 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice
Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
By Stina
Place chicken breasts into large plastic storage bag
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- Olive Oil, For Drizzling
- 3 stalks Celery (inner Light Green Stalks), Finely Diced
- 2 ears Fresh Corn
- 1/4 whole Medium Red Onion, Finely Diced
- 1-1/2 cup Blueberries
- 3 Tablespoons Fresh Dill, Minced
- 4 Tablespoons Mayonnaise
- 4 Tablespoons Sour Cream
- 1/4 cups Half-and-half
- 1 whole Lemon
- 1 teaspoon Sugar (more To Taste)
- Salt And Pepper (additional) To Taste
- 3/4 cups Crumbled Feta
Shrimp & Pesto Pasta
By Stina
Directions 1. Bring a large pot of water to a boil
- 8 ounces whole-wheat fettuccine
- 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
- 1/2 cup sliced jarred roasted red peppers
- 1/4 cup prepared pesto
- 2 teaspoons extra-virgin olive oil
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- 1 cup dry white wine
- Freshly ground pepper to taste
Hungry, Hungry Artichoke Hummus
By Stina
Put all of the ingredients except for the chickpeas in a blender
- 1 cup canned artichoke hearts, drained
- 1/4 cup fat-free vegetable broth
- 1/4 cup plain fat-free Greek yogurt
- 1 tablespoon lemon juice
- 1 1/2 teaspoons crushed garlic
- 1/2 teaspoon dried parsley flakes, plus more, for optional garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika, plus more, for optional garnish
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- Serving suggestion: pita chips, cut veggies
Roasted Artichoke Hummus | Tasty Kitchen: A Happy Recipe Community!
By Stina
Preheat the oven to 400ºF
- 12 ounces, weight Canned Artichoke Hearts, Drained And Rinsed
- 2 cloves Garlic
- 2-2/3 Tablespoons Extra Virgin Olive Oil, Divided
- 16 ounces, weight Canned Cannellini Beans, Drained And Rinsed
- 2 Tablespoons Tahini (sesame Paste)
- 3 Tablespoons Lemon Juice
- Salt And Freshly Ground Pepper
- 1/4 cups Water
Crawfish Casserole
By Stina
On medium fire, melt margarine in a 5 quart dutch oven
- 1 lb. Louisiana Crawfish Tails
- 1 stick margarine
- 1 large onion
- 1 bundle of green onion
- 1-2 stalks celery
- 1/4 bellpepper
- 4 cloves garlic
- 1/4 tsp. of cayenne pepper
- 1/4 tsp. black pepper
- 1 can of Cream of Mushroom or Cream of Shrimp Soup
- 1 cup of bread crumbs
KalynChicken and Avocado Salad with Lime and Cilantro
By Stina
(Makes 4 servings; recipe adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam's friend foun...
- 2 cups cooked chicken, shredded into large pieces
- 2 medium avocados, diced
- 1 T + 1 T fresh squeezed lime juice
- salt, to taste (I didn't use too much salt because you can always add more at the table.)
- 1/4 cup thinly sliced green onion
- 1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
- 2 T mayo or light mayo
Calabrese Fried Eggplant
By Stina
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- One 1-pound eggplant, ends trimmed, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 cup grated pecorino cheese
- 1/2 cup plain breadcrumbs, plus extra, as needed
- 1/4 cup chopped fresh basil leaves
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cups jarred marinara or tomato-basil sauce
- 3/4 teaspoon crushed red pepper flakes
- Vegetable oil, for frying
- 1/2 cup grated pecorino cheese