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Recipes
Spicy Bloody Mary with Muffuletta Skewers
By Stina
Puree the tomatoes in a blender, then press through a fine sieve into a small bowl
- 1 to 2 pounds cherry tomatoes
- 3/4 cup vodka
- 2 lemons, juiced
- 1 tablespoon Worcestershire sauce
- 1/4 cup hot sauce (recommended: Tabasco), or to taste
- 1 tablespoon prepared horseradish
- Pinch cayenne
- Pinch coarse salt and freshly ground black pepper
- Ice
- 4 skewers
- 1/4 pound pepper ham, cubed
- 1/4 pound mortadella, cubed
- 1/4 pound salami, cubed
- 1/4 pound provolone cheese, cubed
- Pickled okra
- Roasted red peppers
- Large pitted black olives
Chuck's Super Burgers
By Stina
For the ranch dressing: In a medium bowl, whisk together all the mayonnaise, sour cream, lemon juice, honey, garlic...
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- Juice of 1/2 a lemon
- 1 tablespoon honey
- 1 small clove garlic, very finely chopped
- 1 scallion, minced
- Coarse salt and freshly ground black pepper
- 6 slices good-quality bacon
- 2 large onions, sliced
- 6 hamburger buns, warmed
- 1/2 head iceberg lettuce
- 1 tomato, sliced
- Ranch dressing, relish, ketchup and mustard, to serve
- 1 pound medium-fat ground beef
- 1 pound ground veal
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon capers, minced
- 1/2 teaspoon chile flakes
- 1/2 cup cubed raclette cheese plus 6 slices
- 1 tablespoon vegetable oil
Arroz Con Pollo
By Stina
Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat
- 3 Tbsp olive oil
- 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
- 1/2 cup of flour for dredging
- Salt
- Freshly ground black pepper
- Paprika
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups* chicken stock
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- Pinch of oregano
- 1 teaspoon salt
Fusilli with Spicy Pesto
By Stina
Recipe courtesy Giada De Laurentiis
- 1 cup chopped walnuts
- 2 cloves garlic, coarsely chopped
- 1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
- 2 cups grated (4 ounces) Asiago cheese
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 ounces baby spinach
- 3 ounces arugula
- 1/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 4 ounces Asiago cheese, shaved
Oatmeal Cream Cheese Butterscotch Bars
By Stina
Preheat the oven to 350 degrees F
- 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
- 2 cups all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 3/4 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 (11-ounce) bag butterscotch chips
- 1 (8-ounce) package cream cheese, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
Mediterranean Spring Rolls
By Stina
Directions Heat the oven to 400°F
- 1 tbsp. olive oil
- 1 large onion, minced (about 1 cup)
- 1 can (about 14 ounces) artichoke heart, drained and chopped
- 1/2 cup minced sun-dried tomato
- 1/2 tsp. ground black pepper
- 2 tsp. minced fresh parsley
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 tbsp. prepared pesto sauce
- 1 egg, beaten
- Balsamic vinegar
Avocado Hummus with Crispy Pita Chips
By Stina
For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F
- 1/3 cup extra-virgin olive oil
- 1 teaspoon chili or dried chipotle powder
- Zest of 2 large limes, optional
- 2 whole wheat or plain pita breads, split in half horizontally
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- One 15-ounce can cannellini beans, rinsed and drained
- 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
- 1/2 packed cup arugula
- 1/3 cup fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice
- 1 clove garlic, smashed
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 tablespoons extra-virgin olive oil
Kalamata Olive Spread Recipe
By Stina
Pit olives and chop. Snip parsley
- 1/2 cup kalamata olives (about 20-24)
- 2 tablespoons snipped fresh parsley
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons mayonnaise
- 1 small garlic clove, pressed
- Toasted baguette slices or assorted crackers (optional)
- Finely diced red bell pepper
- Additional snipped fresh parsley
No-Cook Chocolate-Almond Ice Cream
By Stina
Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended
- 1 (14-ounce) can sweetened condensed milk
- 1 (5-ounce) can evaporated milk
- 2 cups whole chocolate milk
- 2/3 cup chocolate syrup
- 3/4 cup toasted sliced almonds
Oven Crawfish Rice Dressing Casserole
By Stina
In large skillet add oil. Cook ground meat with vegetables until meat is brown
- 1 pound ground meat (chuck preferred)1 can cream of mushroom soup
- 1 can French onion soup1 can mushroom steak sauce
- 1/2 cup each, celery, bell pepper, green onions, and parsley1 small jar pimento drained
- 1 cup raw rice1 pound crawfish or shrimp
- 2 tbsp oilsalt to taste
- pepper to taste