Stina's profile page
Recipes
Avocado Egg Salad
By Stina
Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor
- ■8 whole Hard Boiled Eggs, Peeled
- ■2 whole Avocados, Pitted
- ■4 Tablespoons Mayonnaise
- ■3 teaspoons Red Wine Vinegar
- ■1/2 teaspoon Kosher Sald
- ■ Black Pepper To Taste
- ■1 teaspoon Chives Chopped
Chocolate Granola Bars
By Stina
1. Melt the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly
- 1/2 cup natural peanut butter
- 1/3 cup local honey
- 1/4 cup unsalted butter
- 1 cup oats (not quick oats)
- 2 tablespoons wheat germ
- 1/2 cup coconut
- 1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)
Chewy Granola Bars
By Stina
Directions Preheat oven to 325 degrees F (165 degrees C)
- 4 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2/3 cup butter, softened
- 1/2 cup honey
- 1/3 cup packed brown sugar
- 2 cups miniature semisweet chocolate chips
Remoulade Sauce Recipe
By Stina
1. Mix all together, 2. Then chill and serve
- 1 cup Mayo
- 2 tbs Dijon Mustard
- 2 tbs White Wine Vinegar
- 4 ea Cornichons finely chopped
- 1 cup Ketchup
- 1 tbs Minced Garlic
- 1 tbs Paparika
- 2 tbs Horseradish
- 1 tbs Lemon Juice
Grilled Vegetable, Herb and Goat Cheese Sandwiches
By Stina
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 1/2 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
- 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
- 1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
- 1 cup (6 1/2 ounces) goat cheese, at room temperature
- 1 1/2 cups baby spinach
Stuffed Artichokes
By Stina
Recipe courtesy Donna Foltz
- 4 cups plain breadcrumbs
- 1 cup grated Parmesan/Romano cheese blend
- 1/2 cup extra-virgin olive oil
- 3 tablespoons chopped fresh flat-leaf parsley
- 5 cloves garlic, minced
- 2 lemons, plus 4 lemon slices
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 large artichokes
Rockin' Oysters Rockefeller
By Stina
Clean oysters, and place in a large stockpot
- 48 fresh, unopened oysters
- 1 1/2 cups beer
- 2 cloves garlic
- seasoned salt to taste
- 7 black peppercorns
- 1/2 cup butter
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces fontina cheese, shredded
- 8 ounces mozzarella cheese, shredded
- 1/2 cup milk
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
- 2 tablespoons fine bread crumbs
HG's Freezy Downside-Up PB Dream Pie
By Stina
Serving Size: 1 slice (1/8th of recipe) Calories: 159 Fat: 6
- 1/2 cup reduced-fat creamy peanut butter, room temperature
- Half an 8-oz. tub fat-free cream cheese, room temperature
- 1/4 cup powdered sugar
- 1/2 cup light vanilla soymilk (or Unsweetened Vanilla Almond Breeze)
- 1 cup Cool Whip Free, thawed
- 2 sheets (8 crackers) low-fat honey graham crackers, crushed
- Optional topping: Fat Free Reddi-wip
- Serving Size: 1 slice (1/8th of recipe)
- Calories: 159
- Fat: 6.5g
- Sodium: 235mg
- Carbs: 18g
- Fiber: 1g
- Sugars: 8.5g
- Protein: 7g
Crabmeat Bites
By Stina
Preheat oven to 350. In a small saucepan, combine butter, cheese and crabmeat until melted together
- 1 jar Kraft Old English Cheese Spread
- 1 stick butter
- 1 small can of crabmeat
- 12 english muffins
- a few dashes of paprika
Vegetable Frittata Squares
By Stina
All You FEBRUARY 2012
- 1 cup broccoli florets
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 cup chopped mushrooms
- 1 medium zucchini, cut into 1/2-inch dice
- 1 medium yellow squash, cut into 1/2-inch dice
- 1 medium red bell pepper, seeded, cut into 1/2-inch dice
- Salt and pepper
- 1 10-oz. package frozen chopped spinach, defrosted, squeezed dry
- 1 cup frozen peas, defrosted
- 1 cup frozen corn, defrosted
- 6 large eggs, beaten
- 1/2 cup reduced-fat sour cream
- 3 tablespoons snipped fresh chives
- 1 cup grated Parmesan