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Recipes
Lamb Chops with Mint-Walnut Pesto
By Stina
Copyright 2009 Television Food Network, G
- Four 6-ounce loin lamb chops
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons Mint Walnut Pesto, recipe follows
- Grilled asparagus, for serving, optional
- 2 tablespoons walnuts
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh flat-leaf parsley
- 1 ounce crumbled feta cheese, about 1/4 cup
- 1/2 clove garlic, crushed
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
Souffleed Spinach Omelette
By Stina
Wash the spinach and cut off the stems
- 1 pound spinach, washed and stemmed
- 1 tablespoon butter
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
- Pinch nutmeg
- 4 eggs, separated
- 2 tablespoons finely grated fresh Parmesan cheese or Gruyere
Peanut Butter and Chocolate Biscotti
By Stina
From Food Network Kitchens
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
- 2 1/2 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3 large eggs
- 1 1/4 cups sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup smooth natural peanut butter, room temperature
- 1 1/4 cups dry roasted peanuts
- 1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)
Green Chile and Cheese Egg Muffins
By Stina
Preheat oven to 375F/190C
- 12 eggs
- one 4 oz. can diced green chiles (or use half the can if you want them less spicy, but now I always use the whole can; be sure to use Anaheim chiles, not jalapenos)
- 1 1/2 about 1 1/2 cups grated low-fat cheese (I use Four Cheese Mexican Blend)
- 2 T half and half, or milk (optional, now I rarely use this)
- 1 tsp. Spike Seasoning (optional, but recommended; f you don't have Spike use your favorite multi-purpose seasoning.)
- salt and fresh ground black pepper to taste
Pepperoni Stuffed Mushrooms
By Stina
Directions Preheat oven to 325 degrees F (165 degrees C)
- 24 large button mushrooms
- 2 tablespoons butter
- 1 onion, minced
- 3/4 cup diced pepperoni
- 1 clove garlic, minced
- 1/2 cup crushed buttery round crackers
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon dried oregano
- 1 pinch salt
- 1 pinch ground black pepper
- 3/4 cup chicken broth
Baked Coconut Shrimp
By Stina
Preheat the oven to 450 degrees F
- Nonstick cooking spray
- 1 teaspoon curry powder
- Pinch crushed red pepper flakes
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 orange, zested and juiced
- 1/2 cup flaked unsweetened coconut
- 6 tablespoons plain panko breadcrumbs
- 3 tablespoons all-purpose flour
- 2 large egg whites
- 1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
- Salt and freshly ground black pepper
Chicken and Dumplings
By Stina
Recipe courtesy Paula Deen
- 1 (2 1/2-pound) chicken, cut into 8 pieces
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon House Seasoning, recipe follows
- 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
- 2 cups all-purpose flour
- 1 teaspoon salt
- Ice water
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Bacon-Cheddar-Chive Cornbread Biscotti
By Stina
1. Preheat oven to 350°. Combine cornbread mix, 3/4 cup shredded Cheddar cheese, and next 2 ingredients in a food ...
- 2 (6-oz.) packages buttermilk cornbread-and-muffin mix
- 1 cup (4 oz.) shredded sharp Cheddar cheese, divided
- 1 tablespoon chopped fresh chives
- 4 bacon slices, cooked and crumbled
- 1/4 cup cold butter, cut into pieces
- 3 large eggs, divided
- 1/4 cup buttermilk
- Parchment paper
Stromboli
By Stina
Directions Preheat oven to 400 degrees F (200 degrees C)
- 1 (10 ounce) package pizza crust dough
- 1/2 pound lean ground beef
- 1 cup cooked ham, diced
- 1 green bell pepper, chopped
- 1 red onion, finely chopped
- 1 (14 ounce) jar pizza sauce
- 1 (4.5 ounce) can mushrooms, drained
- 1/4 cup butter, melted
- 1 (8 ounce) package sliced pepperoni sausage
- 1 cup shredded mozzarella cheese
Filet of Beef au Poivre
By Stina
Place the filets on a board and pat them dry with paper towels
- 6 filet mignon, cut 1 1/4 inches thick
- Kosher salt
- 2 tablespoons coarsely ground black pepper
- 3 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped shallots (3 to 4 shallots)
- 1 cup canned beef broth
- 1/2 cup good Cognac or brandy