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Recipes
Sweet and Saltines
By Stina
Preheat the oven to 425 degrees F
- Cooking spray
- 35 to 40 saltine crackers
- 2 sticks (1 cup) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
Mini Corn Loaves with Cranberries and Pecans
By Stina
Preheat oven to 400 degrees
- 1 cup Yellow Cornmeal
- 1/2 cup All-purpose Flour
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- 2 Tablespoons Sugar
- 1 cup Buttermilk
- 1/2 cup Milk
- 1/2 teaspoon Baking Soda
- 1 whole Egg
- 1/4 cup Shortening
- 1/2 teaspoon Vanilla
- 1 cup Dried Cranberries
- 1/2 cup Chopped Pecans
- MAPLE BUTTER
- 1 stick Softened Butter
- 2 Tablespoons Maple Syrup
Crab Ball
By Stina
Directions In a medium bowl, mix together the cream cheese, sour cream, crabmeat, and garlic salt
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container sour cream
- 2 cups minced crabmeat
- 1 tablespoon garlic salt, or to taste
- 1 (12 ounce) bottle cocktail sauce
Perfect Pan-Roasted Chicken Thighs Recipe at Epicurious.com
By Stina
PreparationPreheat oven to 475F
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- print a shopping list for this recipe view wine pairings
French Onion Soup in the Crockpot
By Stina
Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined
- 4 whole Medium Sweet Onions, Thinly Sliced
- 3 cloves Garlic, Minced
- 2 Tablespoons Brown Sugar
- 4 Tablespoons Butter
- 1/2 teaspoons Salt
- 2 Tablespoons Balsamic Vinegar
- 3 Tablespoons Flour
- 8 ounces, fluid Beer
- 64 ounces, fluid Low Sodium Beef Stock
- 2 Tablespoons Fresh Thyme
- 1/2 teaspoons Black Pepper
- 1 whole Loaf Of French Bread
- 8 slices Gruyere Cheese (or Cheese Of Your Choice)
Slow Cooker Spicy Shredded Chicken Lettuce Wrap Tacos (or Tostadas) with Avocado Salsa
By Stina
(Makes about 8 tacos or tostadas; recipe created by Kalyn) I used my Crock-Pot 3-1/2-Quart Slow Cooker to make t...
- Salsa Ingredients:
- 4 boneless, skinless chicken breasts cut in half lengthwise
- 1 cup mild or medium tomato salsa (homemade or from a jar)
- 1 tsp. onion powder
- 1 can ( 4 oz.) diced green chiles, not drained (Anaheim chiles)
- 1-2 T Cholula hot sauce, or other Mexican hot sauce of your choice
- 2 T fresh-squeezed lime juice
- 2 medium or large avocados, diced into small pieces
- 3/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup fresh-squeezed lime juice
- For Lettuce Wrap Tacos:
- 2 large heads iceberg lettuce, washed if needed
- For Tostadas:
- 8 medium-sized flour tortillas (use whole wheat or low-carb tortillas for South Beach Diet)
- chopped tomatoes (optional but good)
Mini Mex Rolls
By Stina
Recipe courtesy Leslie Bock at Psycho Suzi's, Minneapolis MN
- 1 chicken breast, cooked and finely chopped
- 1/4 cup taco seasoning
- 1/2 cup water
- 1 1/2 cups shredded pepper Jack cheese
- 1/2 cup diced roasted red pepper
- 1/2 cup chopped pickled jalapenos
- 1/2 cup corn
- 1 scallion, chopped
- 1/2 cup black beans
- 1 egg
- 2 tablespoons water
- Wonton or egg roll wrappers
- Canola oil, for frying
Cheese Tortellini Soup
By Stina
salt and pepper to taste {always add salt along the way and don’t wait until the end} Saute the onions, celery an...
- 2 T. olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, diced
- 2 1/2 boxes of chicken stock (10 cups)
- 1 bag of fresh spinach
- 1 large bag or two small bags of cheese tortellini (our grocery store has it in the dairy section)
- 1 28 oz can of San Marzano tomatoes (you can use another brand but these make the BEST soup)
- 1 T. balsamic vinegar
- 1-2 T. honey
- salt and pepper to taste
Trisha's Chicken Tortilla Soup
By Stina
Melt the butter in a large pot over medium heat
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- Three 14-ounce cans chicken broth
- 4 cups half-and-half
- One 10.75-ounce can cream of chicken soup
- 1 cup prepared salsa, mild or spicy
- 4 boneless, skinless chicken breasts, boiled, drained and shredded
- One 15-ounce can black beans, drained
- One 15-ounce can kidney beans, drained
- One 15-ounce can whole kernel corn, drained
- 2 teaspoon ground cumin
- One 1.27-ounce packet fajita seasoning
- One 16-ounce bag tortilla chips
- 8 ounces Monterey Jack, grated
- 8 ounces sharp Cheddar, grated
- 1/2 cup sour cream
Shrimp and Eggplant Dressing Recipe
By Stina
Preheat the oven to 400 degrees F
- For the topping:
- 1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
- 1 Bay leaf
- 1 bundle Fresh Thyme, tied with butchers twine
- Water, enough to cover the eggplant by 1 inch
- 1 splash Liquid Crab Boil
- 4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked
- 3 Tbsp Unsalted Butter
- 1 Large Spanish Onion, finely diced
- 1 Medium Green Bell Pepper, finely diced
- 4 Toes Garlic, minced
- 2 Green Onions, sliced thin, keep the green and white parts seperate
- 1 Egg, beaten
- 2 Tbsp Fresh Thyme, chopped
- 1 Tbsp Italian Parsley, chopped
- 1 Tbsp Fresh Basil, chopped
- 1 Cup Bread Crumbs (preferably homemade from leftover French bread)
- 1 Cup Panko Bread Crumbs
- 1/4 Cup grated Parmeggiano, and Pecorino Romano
- 3 Tbsp Melted Butter
- 1 Tbsp Italian Parsley, chopped
- A pinch of salt and a few grinds of black pepper