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Southern Plate » How To Make Southern Chicken and Dumplings » Print
By Stina
Southern Plate » How To Make Southern Chicken and Dumplings » Print How To Make Southern Chicken and Dumplings ...
- 3 or 4 chicken breasts
- 32 oz Chicken Broth (feel free to use water with bouillon cubes added)
- 1 can cream of chicken soup
- 1-10 count can Pilsbury layers biscuits
- salt and pepper to taste
- flour
Easy Guacamole Tostadas
By Stina
Preheat oven or toaster oven to 450F/230C and brush a baking sheet with olive oil
- Easy Guacamole Ingredients:
- 3 fajita-size low-carb or whole wheat flour tortillas, toasted
- 1 tsp. olive oil, for brushing baking sheet
- 1 about 1 cup thinly sliced lettuce
- 1/3 cup finely grated cheese (I used Four Cheese Mexican Blend)
- 1 avocado
- 2 tsp. fresh-squeezed lime juice
- 1/4 tsp. Green Tabasco Sauce or other hot sauce (or more if you like it spicy)
- 1/4 tsp. salt (I used Veg-Sal)
- pinch of chile powder
Cinnamon Twists with Cardamom-Honey Dipping
By Stina
Place an oven rack in the center of the oven
- Sauce:
- Cinnamon Twists
- 1 tablespoon ground cinnamon
- 1 tablespoon sesame seeds
- 1/2 teaspoon ground cardamom
- 2 tablespoons light brown sugar
- 1 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 20 (1 by 4-inch) pieces
- 1 egg, beaten
- 1/2 cup honey
- 1/4 cup lemon juice
- 1/3 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
Wheat Bran Coconut Granola
By Stina
Instructions Preheat oven to 325F
- 4 cups old-fashioned oats (do not use steel-cut or quick-cooking)
- 1 cup wheat bran
- 1 cup unsweetened shredded coconut
- 1 cup chopped walnut pieces
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup honey
- 1/2 cup canola oil, plus additional for greasing the pan
- 2 tablespoons 2 percent reduced-fat milk
- 1 teaspoon vanilla extract
Chicken Stock
By Stina
Directions Place the chicken in a large pot over high heat
- 4 pounds chicken
- 7 cups water
- 1 large onion, halved
- 3 stalks celery
- 3 carrots, cut into 2 inch pieces
- 1 bay leaf
- 1 teaspoon grated fresh ginger
- salt to taste
Green Pozole
By Stina
Directions Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well
- 1 dried pasilla chile (chile negro)
- 2 (14.5 ounce) cans chicken broth
- 1 cup Herdez® Salsa Verde
- 1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
- 1 pound chicken breast, cut into 1-inch cubes
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons dried Mexican oregano
- 1 tablespoon ground cumin
- 1 (4.25 ounce) can diced green chiles
- 2 (15 ounce) cans hominy
Texas Chocolate Sheet Cake
By Stina
Cake: Combine the water, 2 sticks of butter, and 1/2 cup cocoa in saucepan
- 1 cup water
- 1 1/2 cups butter
- 3/4 cup cocoa
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 2 cups flour
- 1 1/2 cups Daisy Brand Sour Cream
- 1 1/2 teaspoons vanilla
- 2 eggs
- 1 dash salt
- 6 tablespoons 2% milk
- 2 cups powdered sugar
- 1/2 cup chopped pecans (optional)
Gourmet Style Dipped Apples with Homemade Caramel
By Stina
Wash and dry apples; place sticks in cores and place on a baking sheet in the fridge to chill
- 1 pound dark brown sugar (about 2 cups packed brown sugar)
- 2 sticks unsalted butter
- 1 14-ounce can sweetened condensed milk
- 2/3 cup dark corn syrup
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1/4 teaspoon salt
- 12 medium sized apples (that’s a pretty conservative measurement, this makes a lot of caramel)
- popsicle sticks or chopsticks
- assorted toppings for dipping (toffee bits, chopped nuts, coconut, crushed cookies or candy bars, etc.)
- Optional: melted chocolate in zip-top bags
Veggie Pesto Pizza
By Stina
Preheat oven to 500ºF. Line pizza pan with parchment (if desired) or lightly spray with nonstick cooking spray
- 1/2 whole Recipe Fail-Proof Pizza Dough (see My Recipe Box)
- 1/3 cups Prepared Pesto
- 1 cup Baby Spinach
- 6 ounces, weight Sliced Fresh Mozzarella
- 1/3 whole Zucchini, Sliced Very Thin
- 1/4 cups Sliced Green Olives
- 1/3 cups Chopped Marinated Artichoke Hearts
- 1/2 whole Green Bell Pepper, Sliced Into Rings
- 1/2 cups Grated Cheddar Cheese
- 1/2 cups Grated Parmigianno Reggiano Cheese
- 1 whole Tomato, Sliced
- 1 whole Green Onion (chopped)
Apple Crisp Pizza
By Stina
Note: I like to use salted butter because it cuts the sweetness of the pizza
- TOPPING:
- Pastry for single-crust pie (9 inches)
- 2/3 2/3 2/3 cup sugar
- 3 3 3 tablespoons all-purpose flour
- 1 1 1 teaspoon ground Cinnamon
- 4 4 1/4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
- 1/2 1/2 1/2 cup all-purpose flour
- 1/3 1/3 1/3 cup packed brown sugar
- 1/2 1/2 1/2 cup old-fashioned rolled oats
- 1 1 1 teaspoon ground cinnamon
- 1/4 1/4 1/4 cup salted butter, softened (see Note)
- 1/2 1/2 1/2 cup caramel topping
- Instructions:
- to I like to use salted butter because it cuts the sweetness of the pizza. If you don’t use salted butter sprinkle some salt on top of the crisp. Trust me. It brings out the flavors.
- to 350 to 350 degrees.
- to to topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. I like to use my clean hands to get in there and mush it together until it’s the texture of wet sand. Sprinkle topping evenly over the apples.
- 350 35-40 12 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings