Stina's profile page
Recipes
Chipotle Cashew Chicken with Brown Rice
By Stina
Recipe courtesy Rachael Ray
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
- 2 cups quick cooking brown rice
- 4 cups chicken stock
- 2 tablespoons vegetable oil
- 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
- 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
- 2 to 3 tablespoons tamari dark soy sauce, eyeball it
- 4 cloves garlic, chopped
- 1 red bell pepper, seeded and thinly sliced
- 10 to 12 water chestnuts, whole
- 1 cup frozen green peas
- 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
- 1 tablespoon ground cumin, a palm full
- 2 to 3 tablespoons honey, 2 healthy drizzles
- 1/4 to 1/3 cup real maple syrup, eyeball it
- 2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
- 1 cup raw cashews
Crispy Pork Fried Rice
By Stina
Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat
- 1 1/2 tablespoons peanut oil, divided
- 2 eggs, lightly beaten
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 cooked pork chops, diced (about 2 cups)
- 1 cup rice, regular or instant, cooked according to package directions
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- Salt and freshly ground black pepper
- 1/4 cup freshly chopped cilantro leaves
Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil
By Stina
Directions Preheat the oven to 350 degrees F
- Profiteroles:
- 1/2 cup water
- 1/4 cup unsalted butter, cut into pieces
- Pinch salt
- 1/2 cup all-purpose flour
- 3 large eggs
- 3 tablespoons grated Parmesan
- Pinch freshly ground black pepper
- Filling:
- 8 ounces goat cheese, room temperature
- 1/4 cup cream
- 1/2 cup diced sun dried tomatoes
- Pinch salt and freshly ground black pepper
- Herb Oil:
- 3/4 cup fresh mint leaves
- 3/4 cup fresh basil leaves
- 1 cup olive oil
- Pinch salt
- Freshly ground black pepper
- 1 cup chopped toasted walnuts, for garnish
- For the Profiteroles:
Parmesan-Pecan Fried Catfish With Pickled Okra Salsa
By Stina
1. Place catfish and buttermilk in a large zip-top plastic freezer bag
- 2 pounds catfish fillets, cut into 1-inch-wide strips
- 1 cup buttermilk
- 1 cup ground pecans
- 2/3 cup plain yellow cornmeal
- 2/3 cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- 1 tablespoon paprika
- 2 large eggs, beaten
- Vegetable oil
- Pickled Okra Salsa
Chicken Tortilla Lime Soup
By Stina
In the bottom of a 6 quart stock pan, drizzle canola oil
- 1 Tablespoon Canola Oil
- 1-1/2 pound Boneless Skinless Chicken Breast
- 1 pinch Salt
- 1 pinch Pepper
- 1 whole Medium Onion, Chopped
- 3 cloves Garlic, Minced
- 1/2 whole Green Pepper, Seeded And Chopped
- 1/2 whole Red Pepper, Seeded And Chopped
- 1 whole Jalapeno Pepper, Seeded And Finely Chopped
- 2 whole Stalks Of Celery (chopped)
- 1 Tablespoon Cumin
- 2 teaspoons Hot Sauce
- 4 Tablespoons Lime Juice
- 5 cups Chicken Broth
- 1-1/2 cup Crushed Corn Tortilla Chips
- Optional Garnishes: Sour Cream And Chopped Fresh Cilantro (you Can Figure About 1 Tablespoon Of Each Per Bowl)
Tabouli
By Stina
Recipe courtesy Nassif Grayeb at Falafel's Drive-In, San Jose, CA
- 1 cup water
- 1 cup fine cracked wheat
- 1 cup minced fresh parsley leaves
- 1/2 cup minced fresh mint leaves
- 1/2 cup finely chopped yellow onion
- 3 tomatoes, diced
- 2 cucumbers, seeded and diced
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, or to taste
- 1 teaspoons sea salt
Buttery Bananas
By Stina
Melt the butter in a saute pan and add the bananas, stirring to coat
- 4 yellow, firm bananas, peeled and chopped
- 6 tablespoons butter
- 3 tablespoons brown sugar
- Pinch salt
- Ice cream, for serving
Mexican Chicken Chili Soup
By Stina
This is Top Secret Recipes version of The Soup Nazi's Mexican Chicken Chili
- 1 lb chicken breast fillet (4 fillets)
- 1 tablespoon olive oil
- 10 cups water
- 2 cups chicken stock
- 1/2 cup tomato sauce
- 1 potato, peeled & chopped
- 1 small onion, diced
- 1 cup frozen corn
- 1/2 carrot, sliced
- 1 stalk celery, diced
- 1 cup canned diced tomato
- 1 (15 ounce) can red kidney beans, plus liquid
- 1/4 cup diced canned pimiento
- 1 jalapeno, diced
- 1/4 cup chopped Italian parsley
- 1 garlic clove, minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1 dash cayenne pepper
- 1 dash basil
- 1 dash oregano
- sour cream
- 1 pinch chopped Italian parsley
- grated cheddar cheese (optional)
Smoked Boudin Burger Recipe
By Stina
Extract boudin from the casing and form into a large patty
- 3 to 4 links of boudoin
- 3 hamburger buns
- flour for dusting
- condiments - ketchup, mustard, mayonnaise, Tabasco
- oil for frying
Orzo and Shrimp Salad with Asparagus
By Stina
Peel shrimp, reserving the shells
- 12 extra-large shrimp
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 quarts water
- 8 ounces orzo pasta
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 green onions, chopped
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey mustard
- 2 tablespoons minced fresh basil
- salt and pepper to taste