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Recipes
Cheesy Bread
By Stina
Add to Recipe Box My friend Michelle loves to throw big parties, with plenty of food and plenty of friends
- 8 oz shredded Mozzarella cheese
- 1 lb shredded sharp cheddar cheese
- 1/2 to 1 cup chopped green onion (to taste)
- 1/2 cup mayonnaise
- 2 Tbsp sour cream (optional)
- 3-4 cloves garlic, minced
- 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
- 1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves
Kalyn"Breaded" Pork Chops with Mustard Sauce
By Stina
(Makes 2 servings, recipe created by Kalyn but sauce inspired by a recipe in Dana Carpender's 500 Low-Carb Recipes
- 2 thick boneless pork chops
- salt/pepper for seasoning pork chops
- Penzey's Pork Chop Seasoning for seasoning pork chops (optional, but good. If you don't want to buy this, season the pork chops with a tiny bit of garlic powder.)
- 1/4 cup almond meal
- 1-2 T olive oil (will depend on your pan)
- 1/2 cup chicken stock
- 3 T half and half or milk
- 1 T Dijon mustard (or less, can also use milder flavored mustard if desired
Crispy Zucchini and Potato Pancakes
By Stina
Place an oven rack in the center of the oven
- Vegetable cooking spray
- 2 pounds russet potatoes, peeled and grated
- 2 medium zucchini, grated
- 3 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
- 1/4 cup grated Parmesan, plus 1 tablespoon
- 1/4 cup seasoned bread crumbs
- 2 egg whites, lightly beaten
- 2 teaspoons kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 tablespoons vegetable oil
- Olive oil, for drizzling
- 1 1/2 cups mascarpone cheese, at room temperature
Easy Parmesan "Risotto"
By Stina
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Hoppin' John
By Stina
In a large pan place the peas, ham hock, onion, red pepper, salt and pepper
- 1 1/2 cups dry black-eyed peas
- 1 pound ham hocks
- 1 onion, chopped
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 4 cups water
- 1 1/2 cups long-grain white rice
- 1 cup shredded smoked Cheddar cheese
HG's Nutty Caramel-Coated Sticky Buns
By Stina
Preheat oven to 350 degrees
- Filling
- 1/4 cup brown sugar (not packed)
- 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- 1 1/2 tsp. cinnamon
- 1/8 tsp. salt
- Buns
- 1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative!)
- Topping
- 3 tbsp. fat-free or light caramel dip (like the kinds by Marzetti)
- 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- 2 tbsp. sugar-free pancake syrup
- 1 tbsp. brown sugar (not packed)
- 3 tbsp. chopped pecans
Fried Mozzarella Cheese Sticks
By Stina
In a small bowl, mix the eggs and water
- 2 eggs, beaten
- 1/4 cup water
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 teaspoon garlic salt
- 2/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 quart oil for deep frying
- 1 (16 ounce) package mozzarella cheese sticks
Firecracker Shrimp
By Stina
Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours
- 1 pound large (16 to 20 count) shrimp, peeled and deveined.
- 2 tablespoons hot chili sauce (Sriracha is the best!)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 4 to 5 cloves garlic, pressed
Chicken Enchiladas with Creamy Green Sauce
By Stina
1.Preheat oven to 450 degrees
- 3 pounds bone-in, skin-on chicken breast halves
- Coarse salt and ground pepper
- 5 garlic cloves, unpeeled
- 2 jars (16 ounces each) medium green salsa
- 3/4 cup heavy cream
- 12 corn tortillas (6-inch)
- 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
- 1/2 cup fresh cilantro, chopped (optional)
Beer Battered Onion Rings with Horseradish Dill Dipping Sauce
By Stina
To prepare the onion rings, preheat the oil to 370°F
- Dipping Sauce:
- 2 cups all-purpose flour
- 1 egg, beaten
- 2 tsp. garlic powder
- 2 tsp. dried oregano
- 1/8 tsp. cayenne pepper
- Salt and pepper, to taste
- 1 (12-oz.) bottle of beer
- 3 large onions, peeled, sliced into rings, and separated
- Oil for frying
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 Tbsp. horseradish
- 1/4 tsp. paprika
- 1 tsp. fresh dill, chopped