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Recipes
Recipe: Enchiladas Verdes con Pollo
By Stina
Instructions Prepare chiles in boiling salted water for 5 minutes; then drain
- 6 poblano chiles, fresh or canned, or 6 bell peppers
- 1 can (10-ounce size) Mexican green tomatoes
- 3 sprigs of coriander
- 1 cup heavy cream
- 1 egg, lightly beaten
- Freshly ground pepper
- 3 tablespoons lard or salad oil
- 24 4-inch tortillas
- 6 small, cooked chicken breasts, shredded
- 1 package (3-ounce size) cream cheese
- 1 onion, finely chopped
- 1/4 cup freshly grated Parmesan cheese
- Salt
Olive Juice Bread Bath
By Stina
In a small mixing bowl, combine the cheese, parsley,oregano, garlic, pepper and salt; stir to blend
- 1/4 cup of freshly grated parmigiano-reggiano cheese
- 2 Tbsp finely chopped fresh Italian Parsley
- 1 Tbsp of dried oregano crushed
- 4 garlic cloves minced
- 2 tsp of black pepper
- 1 tsp salt
- 1/2 cup of extra virgin olive oil
- 1/4 cup of balsamic vinegar
- Crusty bread for serving
Tender Italian Baked Chicken
By Stina
Directions Preheat oven to 425 degrees F (220 degrees C)
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 3/4 cup Italian seasoned bread crumbs
- 4 skinless, boneless chicken breast halves
Banana-Peanut Chocolate Smoothie
By Stina
DIRECTIONS Place sliced banana in freezer for 10 minutes or until slightly firm
- 1 small sliced ripe banana
- 1/2 cup nonfat sour cream
- 3 tablespoons reduced fat peanut butter
- 4 packets SPLENDA® No Calorie Sweetener
- 2 teaspoons cocoa
- 1/2 teaspoon imitation banana extract
- 1 cup crushed ice
Chicken Enchiladas with Red Chile Sauce
By Stina
Preheat oven to 425. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine
- 1 teaspoon canola oil
- 3 medim cloves garlic, minced
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 1 15-oz can tomato sauce
- 1 cup water
- 1 large beefsteak tomato, seeded and chopped
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 1 cup extra sharp white cheddar, shredded
- 1 cup monterey jack cheese, shredded
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- cooking spray
- salt and ground black pepper
Homemade Granola
By Stina
1. Preheat oven to 325 degrees
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup sliced unsalted almonds
- 1/2 cup coarsely chopped unsalted pecans
- 1/2 cup coarsely chopped unsalted walnuts
- 1/2 cup unsalted sunflower seeds
- 2 tablespoons sesame seeds
- 1/2 cup toasted wheat germ (available at organic markets, such as Whole Foods), optional
- 1 cup shredded sweetened coconut
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup vegetable, safflower or canola oil
- 1/2 cup plus 2 tablespoons honey
- 1 cup dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc.)
Chicken and avocado lettuce boats with buttermilk-Dijon dressing
By Stina
In a small bowl, whisk together all of the dressing ingredients, and set aside
- For the dressing:
- 1/2 cup plain nonfat yogurt
- 1/4 cup buttermilk
- 1 Tbsp lemon juice
- 1 tsp capers, chopped
- 1/4 tsp agave nectar
- 1/2 tsp rice vinegar
- 1/2 tsp Dijon mustard
- 1 Tbsp chopped fresh flat-leaf parsley
- 1/4 tsp fresh black pepper, or to taste
- For the salad:
- 2 cups diced cooked chicken breast
- 1 avocado, peeled and diced
- 1/2 large green pepper, diced
- 2-3 plum tomatoes, diced
- Handful of black olives, cut in half
- Fresh dill weed (2 Tbsp chopped, plus extra for garnish)
- 1/2 cup crumbled feta cheese
Sopapilla Cheesecake Pie
By Stina
Directions Preheat an oven to 350 degrees F (175 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, room temperature
- 1/4 cup honey
Puff Pastry Tarts
By Stina
Tarts
- No-bake Cheesecake: Bake pastry following package directions. Whip together 16 ounces cream cheese, one teaspoon vanilla, and 1/4 cup sugar until creamy. Warm 1 cup raspberry preserves. Fill each pastry with cheese mixture, then top with preserves.
- Mock Chocolate Macadamia Pie: Bake pastry following package directions. Prepare one package instant chocolate pudding and fold in 3/4 cup chopped macadamia nuts. Fill pastry with pudding. Top with a dollop of whipped cream and remaining nuts.
- Fruit Tarts: Bake pastry following package directions. Fill each with your favorite fruit pie filling, top with a dollop of whipped cream, and dust with confectioners' sugar.
Chili Cornbread
By Stina
Preheat the oven to 350 degrees
- 1/2 pound Chorizo Sausage
- 4 Fire-roasted Anaheim chilies, peeled
- 1 jalapeno pepper
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup Daisy Brand Sour Cream
- 1 14.75 ounce can cream corn
- 2 cups shredded Mexican cheese blend
- 1 tablespoon butter