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Recipes
Chocolate Chip Dutch Baby
By Stina
From cooking Light
- 3/4 cup 2% low-fat milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons butter, divided
- 2 tablespoons sugar
- 1/3 cup semi-sweet chocolate chips
- 3 large firm bananas, halved lengthwise
- 1/2 cup coffee-flavored liqueur
- 1/2 cup frozen reduced-calorie whipped topping, thawed
Spinach Tomato Orzo Soup | Family Kitchen
By Stina
1. Preheat a large soup. Drizzle with olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 lb spinach, fresh or frozen, defrosted
- 1 – 15 oz can diced Italian tomatoes (with oregano and basil)
- 1 lb package orzo pasta
- 2 quarts chicken or vegetable stock
- 2 quarts water
- olive oil
Baked Jalapeno Bacon Poppers | Steamy Kitchen Recipes
By Stina
1. Preheat oven to 375F
- Ingredients:
- There are lots of substitutions you can make in this recipe.
- Use either the hot jalapeno pepper or the very mild mini sweet pepper (which tastes like bell pepper)
- Instead of corn flake crumbs, use panko or regular bread crumbs
- Instead of cheddar cheese, use your favorite shredded or crumbly cheese
- Instead of frying bacon, you're welcome to use bacon bits
- 10 mini sweet peppers or jalapeno peppers
- 3 strips bacon
- 1 eight-ounce package cream cheese
- 1 cup shredded cheddar cheese
- 2 teaspoons Cajun seasoning (or your seasoning blend of choice)
- 2 tablespoons butter
- 1/2 cup panko bread crumbs or corn flake crumbs
Mexican Chicken Lime Soup
By Stina
Makeovers Add to My Recipes Rach's pal Daisy Martinez takes inspiration from a journey to Mexico and heats up a c...
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 6 cloves garlic, thinly sliced
- 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
- 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
- 6 cups chicken broth
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- Salt and pepper
- 1 hass avocado, thinly sliced lengthwise into 12 pieces
- Crushed tortilla chips
Mexican Rice
By Stina
Are you craving that great Mexican rice from your favorite taco stand? Here it is
- 12 ounces tomatoes, very ripe and cored
- 1 medium white onion
- 3 medium jalapenos
- 2 cups long grain white rice
- 1/3 cup canola oil
- 4 minced garlic cloves
- 2 cups chicken broth
- 1 tablespoon tomato paste (may omit if using canned tomatoes)
- 1 1/2 teaspoons salt
- 1/2 cup fresh cilantro, minced
- 1 lime
Indulgent Fried Guacamole Bites
By Stina
These little guacamole bites are over the top addictive! They are so unique as well
- 3 medium avocados
- 1/3 cup red onion, minced
- 1/4 cup pickled jalapeno pepper, finely chopped
- 3 tablespoons cilantro, minced
- 1 teaspoon lime zest, grated
- 2 teaspoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large garlic cloves, minced
- 3 large eggs
- 3/4 cup all-purpose flour
- 2 cups dry breadcrumbs, unseasoned
- vegetable oil, as needed for frying
- sea salt, to taste
Barbara Bakes » Pesto Sun Dried Tomato Chicken Rolls » Print
By Stina
Split each chicken breast in to two pieces horizontally and place between 2 sheets of plastic wrap
- 2 tsps olive oil for pan
Pork Tonkatsu with Watermelon-Tomato Salad
By Stina
by The Bon Appétit Test Kitchen
- 2 cups 1/2" cubes watermelon
- 2 cups cherry tomatoes, halved
- 2 cups (lightly packed) baby arugula
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Dijon mustard, divided
- 1 tablespoons fresh lemon juice plus
- 4 lemon wedges
- 1/2 teaspoon kosher salt
- 1/4 teaspoons freshly ground black pepper plus more
- 2 large eggs
- 2 cups panko (Japanese breadcrumbs)
- 4 4-ounce boneless center-cut pork chops, pounded to 1/8" thickness
- 6 tablespoon vegetable oil, divided
- Ingredient info: Panko can be found in better supermarkets and at Asian markets.
Seafood Gumbo Stock
By Stina
Directions Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges
- shells from 1 pound shrimp
- 5 quarts water
- 4 carrots, sliced
- 4 onions, quartered
- 1/2 bunch celery, sliced
- 2 bay leaves
- 3 cloves garlic, sliced
- 2 sprigs fresh parsley
- 5 whole cloves
- 1 teaspoon ground black pepper
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
Golden Lemon-Olive Chicken with Pine Nut Couscous
By Stina
Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high h...
- 2 tablespoons extra-virgin olive oil
- 3 medium onions peeled, each cut into 6 wedges, root end intact
- 4 bay leaves
- 4 large cloves garlic, crushed
- Salt and freshly ground black pepper
- 1 cup good quality pitted large green olives
- 5 tablespoons butter
- 4 Meyer lemons or organic lemons, 2 sliced, 1 zested and juiced, plus 1 juiced
- 1 generous pinch saffron threads, 12 to 15 threads
- 3 tablespoons all-purpose flour
- 1 quart homemade or store-bought chicken stock
- 1 1/2 teaspoons turmeric, half a palmful
- 1 1/2 teaspoons ground cumin, half a palmful
- 1 pinch ground cinnamon
- 1 1/2 to 2 pounds poached chicken, diced or shredded
- 1/4 cup pine nuts
- 1 1/2 cups couscous
- 1/4 cup finely chopped mint leaves
- 1/4 cup finely chopped parsley leaves