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Recipes
Rotel Cups
By Stina
Mix it up real good and scoop evenly into the little cups
- 3 pkg. filo pastry cups – thawed
- 1 Can rotel drained (almost all the way)
- 1 bag hormel bacon bits
- 1 cup shredded swiss
- 1 cup Dukes Mayo
Chicken and Seafood Paella
By Stina
Recipe courtesy Guy Fieri
- 4 tablespoons canola oil, divided
- 6 skinless chicken thighs
- 2 ham hocks
- 2 cups onion, diced, divided
- 1 cup celery, roughly chopped
- 1 cup carrots, roughly chopped
- 3 tablespoons garlic, minced
- 1 cup white wine
- Seafood stock, about 2 cups
- 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
- 1 pound Mexican style chorizo
- 1 cup red bell peppers, diced
- 3 cups Arborio rice
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 6 scallops
- 6 mussels
- 6 clams, choice
- 1/2 cup scallions, diced, for garnish
- 1/4 cup Roma tomatoes, for garnish
HG's Fiber-ific Fried Cheese Sticks
By Stina
Preheat oven to 375 degrees
- 2 light mozzarella sticks (50-60 calories and 2.5g fat per stick)
- 1/4 cup Fiber One bran cereal (original)
- 2 tbsp. fat-free liquid egg substitute
- salt, pepper & Italian seasonings; to taste
- Optional: low-fat marinara sauce (for dipping)
PB & J Muffins
By Stina
Recipe courtesy Paula Deen (DFC, pg
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 1 teaspoon creamy peanut butter
- 1 cup milk
- 1 egg, lightly beaten
- 3 tablespoons butter, melted
- 1/4 cup thick jam, such as seedless raspberry
- 1/3 cup honey-roasted peanuts, chopped
- Compound butter, recipe follows
- 1 stick butter, room temperature
- 5 tablespoons of your favorite fruit preserve
Easy Marinated Artichokes
By Stina
Directions Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sea...
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 teaspoon Italian seasoning
- 2 cloves garlic, chopped (optional)
- 1 (14 ounce) can quartered artichoke hearts, drained
Grilled Vegetables
By Stina
Recipe courtesy Giada De Laurentiis
- 3 red bell peppers, seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 bunch (1-pound) asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
Nonna Maria's Spaghetti alla Puttanesca
By Stina
While the spaghetti cooks in salted boiling water, prepare the sauce
- 1 pound spaghetti
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed
- Chili pepper (fresh or dried)*
- 4 anchovy filets, coarsely chopped
- 12 black olives, pitted
- 1 tablespoon capers
- 1 cup walnuts, coarsely chopped
- 1 (14 to 15-ounce) can plum tomatoes with juices, crushed
- Fresh flat leaf parsley, finely chopped
Grilled Olive Bread and Provolone Toasts
By Stina
1.Coat grate with cooking spray
- Nonstick cooking spray
- 1 bakery loaf crusty olive bread
- 3 Tbsp. olive oil
- 1 bottle or small tub (7 oz.) prepared olive tapenade, drained
- 10 slices (7 oz.) Sargento® Deli Style Sliced Sharp Provolone Cheese, halved
- 10 olives, sliced or coarsely diced
Guacamole
By Stina
Peel the avocados and mash the pulp in a bowl
- 2 large avocados
- 1 large tomato, diced
- 1 tablespoon lemon juice
- 1 fresh scallion, finely chopped
- 1 tablespoon canned green chiles, chopped
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco? sauce
- 1/8 teaspoon garlic salt
Cajun Shrimp Casserole
By Stina
Peel shrimp; devein, if desired
- 2 pounds unpeeled, large fresh shrimp
- 1/4 cup butter
- 1 small red onion, chopped*
- 1/2 cup chopped red bell pepper*
- 1/2 cup chopped yellow bell pepper*
- 1/2 cup chopped green bell pepper*
- 4 garlic cloves, minced
- 2 cups fresh or frozen sliced okra
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
- 1 (10 3/4-ounce) can cream of shrimp soup**
- 1/2 cup dry white wine
- 1 tablespoon soy sauce
- 1/2 teaspoon cayenne pepper
- 3 cups cooked long-grain rice
- 1/4 cup grated Parmesan cheese
- Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs