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Recipes
Marinated Shrimp
By Stina
Layer shrimp, artichoke hearts, mushrooms, olives, capers, onion, and lemon in a container
- Marinated Shrimp
- 1 pound peeled and deveined shrimp
- 1 (14 ounce) can artichoke hearts
- 1 jar marinated mushrooms ( I use the jar from Sams and just use however many I want to include)
- 1 jar pimento stuffed green olives
- 1 small jar of capers
- 1 red onion, sliced
- 1 lemon, sliced
- 3/4 cup white vinegar
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- 1/4 cup honey
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- Fresh chopped basil
Warm Spinach & Artichoke Cups
By Stina
HEAT oven to 350°F. PLACE 1 won ton wrapper in each of 24 mini muffin cups sprayed with cooking spray, with edges...
- 24 won ton wrappers
- 1 can (14 oz.) artichoke hearts, drained, finely chopped
- 1 cup KRAFT Shredded Mozzarella Cheese
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
- 1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1/3 cup KRAFT Grated Parmesan Cheese
- 1/4 cup finely chopped red peppers
- 2 cloves garlic, minced
Wonton 'Quitos
By Stina
Preheat oven to 375 degrees
- One 12.5-oz. can 98% fat-free chunk white chicken breast in water, drained and flaked (about 1 1/2 cups)
- 1/2 cup salsa verde (a.k.a. green salsa)
- 1/3 cup shredded fat-free cheddar cheese
- 1/4 cup frozen corn, thawed and patted dry
- 1 tbsp. chopped roasted red peppers
- 16 small square wonton wrappers
- Optional dips: red enchilada sauce, additional salsa verde, fat-free sour cream
Mama's Divinity
By Stina
Recipe courtesy Paula Deen
- 4 cups sugar
- 1 cup white corn syrup
- 3/4 cup cold water
- 3 egg whites
- 1 teaspoon pure vanilla
- 2 cups chopped pecans
Spicy Roasted Olives
By Stina
Recipe courtesy Tyler Florence
- 3 cups mixed green and black olives with pits
- 4 sprigs rosemary
- 1 fresh red chile, sliced thin
- 4 whole cloves garlic, peeled
- 2 tangerines
- 1/2 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
Flourless Chocolate Cake
By Stina
From Food Network Kitchens
- 12 ounces semisweet or bittersweet chocolate, chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/4 teaspoon fine salt
- 6 large eggs, room temperature
- 1 1/2 cups granulated sugar
- Confectioners' sugar and/or cocoa powder, for dusting
- 1 cup (1/2 pint) heavy or whipping cream
- 2 teaspoons pure vanilla paste or extract
- 2 teaspoons confectioners' sugar
Sausage Bread Dressing Recipe
By Stina
Directions In a large bowl, combine stuffing cubes and stuffing mix; set aside
- 4 cups seasoned stuffing cubes
- 1 cup corn bread stuffing mix
- 1/2 pound bulk Italian sausage
- 1 large onion, chopped
- 1 large tart apple, peeled and chopped
- 1-1/3 cups sliced fresh shiitake mushrooms
- 1-1/4 cups sliced fresh mushrooms
- 1 celery rib, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 1 can (14-1/2 ounces) chicken broth
- 1 cup pecan halves
- 1/2 cup minced fresh parsley
- 1 tablespoon fresh sage or 1 teaspoon dried sage leaves
Gimme S'more Sundae
By Stina
Place ice cream in a dessert bowl
- 1/2 cup Breyers Double Churn Free French Chocolate fat-free ice cream
- 2 tbsp. Jet-Puffed Marshmallow Creme (only 1 tbsp. will actually end up on your sundae), room temperature
- 2 low-fat honey graham crackers (half a sheet), lightly crushed
- 1 tsp. mini semi-sweet chocolate chips
- 4 tbsp. Fat Free Reddi-wip
Penne in Almond Sauce
By Stina
Recipe courtesy Giada De Laurentiis
- 1 pound penne pasta
- 2 cups (9 ounces) blanched, slivered almonds
- 2 1/2 cups low-sodium chicken stock
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, peeled and smashed
- 2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
- 1 cup frozen petite peas
- 3/4 cup heavy cream
- 1 large lemon, zested
- Kosher salt and freshly ground black pepper
- 2 cups grated Parmesan
- 1/2 cup chopped fresh basil leaves
Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters
By Stina
Recipe courtesy Emeril Lagasse
- 1 stick unsalted butter, at room temperature
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon minced parsley leaves, plus more for garnishing
- 1 pint shucked raw oysters, drained well and patted dry on paper towels
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 pound crabmeat, picked over for shells and cartilage
- 1/2 lemon, juiced, plus lemon wedges, for serving
- 1/4 cup fine dry bread crumbs
- 2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish
- 1 tablespoon olive oil