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Recipes
Spicy Lime Salsa
By Stina
Place all ingredients in the bowl of your food processor
- 1 can (14 1/2 Oz. Size) No-salt-added Diced Tomatoes
- 1 can (4 1/4 Oz. Size) Green Chilis
- 1/2 cups Chopped Red Onion
- 2 cloves Garlic, Chopped
- 3 Tablespoons Lime Juice
- 1/2 whole Jalapeno, Seeds Removed And Chopped
- 1/4 cups Cilantro Leaves
- 1/4 teaspoons Salt
- 1/4 teaspoons Cumin
Crazy-Good Corn Chips
By Stina
Preheat oven to 400 degrees
- Two 6-inch corn tortillas
- 1/8 tsp. salt
- Optional dip: salsa
Italian Bread with Gorgonzola
By Stina
Cream the butter with the Gorgonzola cheese
- Long loaf of Italian Bread or long crusty rolls.
- 1/4 cup butter
- 1/2 cup Gorgonzola cheese
- 1 to 2 cloves garlic
- parsley
- salt
- pepper
- fresh grated Parmesan cheese
- Optional: Basil or Oregano
Cran-Apple Muffins
By Stina
Preheat the oven to 425°F
- 1 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 large apples, cored and coarsely chopped
- 1 cup dried cranberries
- 1 cup pecans, chopped
Classic Creamed Spinach Casserole
By Stina
•Preheat oven to 350°F
- 6 oz. Philadelphia® Cream Cheese, softened
- 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
- 1/4 cup milk
- 1/2 tsp. lemon pepper seasoning
- 1/3 cup crushed seasoned croutons
Blueberry Muffins (no Sugar and Low Fat)
By Stina
Make this with or without sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon finely grated fresh lemon rind
- 1 cup low-fat plain yogurt (less than 1% MF)
- 3 1/4 teaspoons liquid sweetener (see Note)
- 1/2 cup skim milk
- 1 large egg, fork beaten
- 1 cup blueberries, fresh or frozen
The Neelys' Spicy Fried Wings
By Stina
Recipe courtesy of Pat and Gina Neely for Food Network Magazine
- 1 tablespoon seasoning salt
- 1 tablespoon red pepper flakes
- 2 teaspoons cayenne pepper
- 2 teaspoons poultry seasoning
- 1 teaspoon lemon pepper
- Freshly ground black pepper
- 3 pounds chicken wings, split at the joint, tips removed
- 2 large eggs
- 2 tablespoons hot sauce
- 1 tablespoon red pepper flakes
- 1 teaspoon cayenne pepper
- Freshly ground black pepper
- 2 cups all-purpose flour
- Vegetable oil, for frying
- 1 cup sour cream
- 2 tablespoons horseradish
- 1/4 cup chili sauce
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
El Charro Cafe Green Enchilada Sauce
By Stina
In a medium skillet, heat oil and sautnion
- Makes about 3 cups
- 2 tablespoons vegetable oil
- 1/2 white onion, chopped
- 2 tablespoons flour
- 2 cups roasted, peeled, seeded
- and chopped Anaheim chiles
- 3 to 4 cloves garlic, minced
- 2 cups chicken stock
- 3/4 teaspoon salt/or to taste
Roasted Artichoke Salad
By Stina
2008, Ina Garten, All Rights Reserved
- 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 jars roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional
Philly-Style Chicken Melt
By Stina
Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat on the stove
- One 4-oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/2-inch thickness
- 2 dashes salt, divided
- 2 dashes black pepper, divided
- 1/3 cup thinly sliced bell pepper (about 1/4th of a pepper)
- 1/3 cup thinly sliced onion (about 1/4th of an onion)
- 1/8 tsp. garlic powder
- 2 slices light bread
- 1 slice fat-free American cheese
- 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), divided