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Recipes
Artichoke and Shrimp Linguine
By Stina
Directions Bring a large pot of lightly salted water to a boil
- 8 ounces whole wheat linguine
- 1/4 cup extra-virgin olive oil
- 1 (16 ounce) package frozen fully cooked salad shrimp, thawed
- 6 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1/2 cup sliced black olives
- 1/4 cup lemon juice
- 1/8 teaspoon salt
- 1/2 cup grated Parmesan cheese
Extra Crispy Spicy Fried Chicken
By Stina
1. Place cut-up chicken in a large bowl, and cover with buttermilk
- Extra Crispy Spicy Fried Chicken
- recipe from From Away
- 3 eggs
- 1/3 cup water
- 1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
- 4 cups flour
- 2 teaspoon pepper
- 2 teaspoon paprika
- 3 teaspoons cayenne pepper
- 1 quart buttermilk (optional)
- Salt, Pepper, and Garlic Powder (to taste)
- 1 (1 to 2 1/2-pound) chicken, cut into pieces
- Peanut Oil, for frying
Updated Mac & Cheese
By Stina
Directions 1. Put a large pot of lightly salted water on to boil
- 3 tablespoons plain dry breadcrumbs
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon paprika
- 1 16-ounce or 10-ounce package frozen spinach
- 1 3/4 cups 1% milk, divided
- 3 tablespoons all-purpose flour
- 2 cups grated extra-sharp Cheddar cheese (6 ounces)
- 1 cup low-fat (1%) cottage cheese
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 8 ounces (2 cups) whole-wheat elbow macaroni or penne
Apple Dip
By Stina
DIRECTIONS Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth
- 1 (8 ounce) package 1/3 less fat cream cheese
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup SPLENDA® Brown Sugar Blend
- 1 teaspoon vanilla
- 4 sliced apples
Quiche Lorraine I
By Stina
Preheat oven to 425 degrees F (220 degrees C)
- 1 recipe pastry for a 9 inch single crust pie
- 12 slices bacon
- 1 cup shredded Swiss cheese
- 1/3 cup minced onion
- 4 eggs, beaten
- 2 cups light cream
- 3/4 teaspoon salt
- 1/4 teaspoon white sugar
- 1/8 teaspoon cayenne pepper
Chicken Chimichangas
By Stina
Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion
- 1 1/2 cups chicken broth
- 1 cup uncooked long grain white rice
- 1/2 cup red enchilada sauce
- 1 1/2 onion (diced, divided)
- 6 (12 inch) flour tortillas
- 4 cups shredded cooked chicken breast
- 1 pound Monterey jack cheese (shredded)
- 1 (6 ounce) can sliced black olives
- 4 cups refried beans
- 1/4 cup vegetable oil
- Avocado topping-
- 3 avocados (peeled and pitted)
- 1/2 cup cilantro (finely chopped)
- 2 tablespoons lemon juice
- 3 green onions (diced)
- 1/4 cup jalapeno chile peppers
- 1 tomato (diced)
- 2 cups shredded lettuce
- 1 cup sour cream
- 2 cups shredded cheddar cheese
Jalapeño Popper Chicken
By Stina
1.5 – 2 tsp. taco seasoning or mixture in notes* Preheat the oven to 375 and place an ovenproof rack onto a ri...
- Serves 2
- Highly adapted from Allrecipes, via Sunny Side Up in San Diego
- 1/2 cup panko
- 2 tsp. canola oil
- 1.5 – 2 tsp. taco seasoning or mixture in notes*
- 1 egg
- 2 oz. reduced fat cream cheese
- 1/4 cup shredded cheddar cheese (we used 2%)
- 1-2 jalapeño peppers, seeds and ribs removed, minced
- 2 chicken breasts
Creamed Spinach
By Stina
Directions In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender
- purpose flour 1¼ cups half
- and
- half cream 2 (10 oz) packages frozen chopped spinach, thawed, well drained ½ teaspoon salt ¼ teaspoon coarsely ground pepper ¼ teaspoon ground nutmeg shredded Parmesan cheese
Okra Casserole
By Stina
Saute onion in skillet. Stir in flour salt and pepper
- 1 Medium Onion chopped
- 1/2 cup Veg oil
- 1 tbsp of flour
- Salt and pepper to taste
- 1 cup of water
- 1 3/4 cups of Okra
- 1- 14oz can of chopped tomatoes
- 1 cup of shredded cheddar cheese
Dump Cake I
By Stina
In a 9x13 inch pan mix cherries and pineapple
- 1 (21 ounce) can cherry pie filling
- 1 (15 ounce) can crushed pineapple
- 1 (18.25 ounce) package yellow cake mix
- 8 ounces chopped walnuts
- 1/2 cup butter