Stina's profile page
Recipes
Banana Bread Boatmeal
By Stina
Preheat oven to 380 degrees
- Based on the Cookie Dough Baked Oatmeal
- 1/2 cup oats (50 g)
- a litle over 1/16th tsp salt
- a little over 2 T mashed, very-ripe banana (40 g)
- 3 T non-dairy milk or water (45 g)
- 1 T virgin coconut oil (Or you can sub 1T more liquid or extra banana, for a lower-fat version. But the coconut oil makes this recipe SO freakin buttery!)
- Sweetener (I omitted, but a normal person would probably like 1 to 1 1/2 T sugar or 1 packet Nunaturals stevia)
- Optional: walnuts, cinnamon, vanilla extract, peanut butter, or whatever else you put in banana bread (Chocolate chips?)
Homemade Salsa using canned tomatoes!
By Stina
Easy and so delicious! Tastier and fresher than store bought
- 1 1/2 cans canned tomatoes with juice
- 3 fresh jalapeno peppers, chopped
- 1 small onion, chopped
- 1 lime, juice of
- 2 cloves garlic, peeled
- 1/4 cup snipped fresh parsley
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
- 3 dashes Tabasco sauce
Frozen Pound Cake
By Stina
Slice Cake
- 24 Cut half of a frozen pound cake into bite-sized cubes. You'll also need 24 strawberries, four sliced bananas, and two sectioned oranges. Divide fruit and cake onto plates. Place two bowls of warmed chocolate sauce on the table and dip in!
P. F. Chang's China Bistro Firecracker Shrimp
By Stina
Cook noodles until al dente
- 8 ounces medium shrimp, peeled and deveined
- 3 tablespoons diced green pepper
- 3 tablespoons diced yellow onion
- 10 ounces cooked egg noodles
- 1 tablespoon minced garlic
- 3 tablespoons diced red pepper
- 1 tablespoon green onion (white part only)
- 1 tablespoon chili paste
- Firecracker Sauce
- 2 tablespoons chili bean sauce/paste
- 1 cup chicken stock
- 1/2 cup rice wine
- 2 tablespoons oyster sauce
- 1 tablespoon chili paste
- Shrimp Marinade
- 1/2 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1 egg white
Avocado Chicken Parmesan Recipe
By Stina
Preheat your oven to 350 degrees Place breadcrumbs in a bowl and and melted butter in a bowl
- 2 Chicken Breast Fillets, halved lengthways
- 1/4 cup melted butter
- 1 1/2 Cups Dried Breadcrumbs
- 1/2 Cup Tomato Pasta Sauce
- 2 AvocadosSliced
- 1/2 Cup Grated Mozzarella Cheese
Mexican Shrimp and Grits
By Stina
Peel the shrimp and set aside, reserving the shrimp shells
- 1 pound medium fresh shrimp, shells left on
- 6 cups water
- 1 teaspoon salt, divided
- 3/4 cup white grits
- 3 tablespoons butter
- 6 ounces pepper jack Velveeta cheese, cubed
- 1/2 pound chorizo sausage, casings removed
- 3 tablespoons olive oil, optional
- 1 1/2 cups chopped Vidalia onion
- 1 red bell pepper, seeded and chopped into 3/4-inch pieces
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons all-purpose flour
- 2 tablespoons heavy whipping cream
- 1 teaspoon fresh lime juice
- 2 green onions, chopped, plus more for garnish
- 3 tablespoons chopped fresh cilantro leaves
- 1/8 teaspoon ground black pepper
Avocado Shrimp Ceviche-Estillo Sarita
By Stina
Directions Place the shrimp and lime juice into a large bowl, and stir to coat
- 2 pounds large shrimp - peeled, deveined and chopped
- 3/4 cup fresh lime juice
- 5 roma (plum) tomatoes, diced
- 1 white onion, chopped
- 1/2 cup chopped fresh cilantro
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon hot pepper sauce
- salt and pepper to taste
- 1 avocado - peeled, pitted and diced
- 16 saltine crackers
General Tso's Chicken
By Stina
Directions For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper
- Chicken:
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- Sea salt and freshly ground white pepper
- 1 tablespoon cornstarch
- Sweet Sauce:
- 1/2 cup chicken stock
- 1 tablespoon Guilin chili sauce or Sriracha
- 1 tablespoon ketchup
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon yellow bean sauce (soy bean paste)
- 1 teaspoon honey
- 1/2 teaspoon dark soy sauce
- Stir-Fry:
- 1 tablespoon vegetable oil
- 1 clove garlic, peeled, left whole and crushed
- 1 tablespoon Shaohsing rice wine or dry sherry
- 4 whole dried Sichuan chilies
- 2 scallions, chopped
- 1 cup peanuts, toasted and chopped
- 8 ounces egg noodles, cooked per package instructions
Cajun Chicken Pasta
By Stina
Cook pasta according to package directions
- 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
- 3 teaspoons Cajun Spice Mix, More To Taste
- 1 pound Fettuccine
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Green Bell Pepper, Seeded And Sliced
- 1 whole Red Bell Pepper, Seeded And Sliced
- 1/2 whole Large Red Onion, Sliced
- 3 cloves Garlic, Minced
- 4 whole Roma Tomatoes, Diced
- 2 cups Low Sodium Chicken Broth
- 1/2 cups White Wine
- 1 cup Heavy Cream
- Cayenne Pepper To Taste
- Freshly Ground Black Pepper, To Taste
- Salt To Taste
- Chopped Fresh Parsley, To Taste
Salisbury Steak With Mushrooms
By Stina
Recipe courtesy Food Network Magazine
- 1 pound ground beef
- 1 large egg, lightly beaten
- 1/4 onion, finely chopped (about 1/3 cup)
- 7 saltine crackers, finely crushed (about 1/4 cup)
- 1 teaspoon minced fresh sage
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 8 ounces sliced mixed mushrooms
- 2 teaspoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 to 2 tablespoons chopped fresh parsley
- Buttered egg noodles, for serving (optional)