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Recipes
GRILLED ZUCCHINI AND BEAN SALAD {mexican made easy}
By grinder
Prepare a barbecue or grill pan to med-high
- 2 tablespoon fresh lime juice {1 lime}
- 2 tablespoon red wine vinegar
- 1/4 cup olive oil + {1.75oz}
- Salt and fresh ground black pepper
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 serrano chiles, stem, seed, fine chop
- 2 cloves garlic, minced
- 1 can white kidney beans, rinse, drain
- 1 can red kidney beans, rinse, drain
- 3 zucchini, cut lengthwise 1/2” thick slices
FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE {neeley's}
By grinder
Bring a large pot of water to a boil over med-heat
- Champagne Vinaigrette:
- Water, as needed
- Kosher salt
- 3/4 lb. green beans, trim, halved
- 3/4 lb. yellow wax beans, trim, halved
- 1 can dark red kidney beans, drain, rinse
- 1 can black-eyed peas, drain, rinse
- 1 can garbanzo beans, drain, rinse
- 1 bunch scallions, thin slice
- 1 bell pepper, diced
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped marjoram or oregano, opt
- Champagne Vinaigrette
- Freshly cracked black pepper
- 1 clove garlic, minced
- 2 tablespoon Dijon mustard
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey {1.5oz}
- 2-3 dashes hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 cup extra-virgin olive oil {3.75oz}
Crustless Crab Quiche
By grinder
One of my families favorite dishes and it's so simple to make
- 4 ounces thawed, thoroughly drained frozen crab meat, flaked
- 4 ounces cheddar cheese, shredded
- 1/2 cup green onions, chopped
- 4 eggs or eggbeaters
- 1 cup evaporated skimmed milk
- 1/2 teaspoon each salt and powered mustard
- 1/8 teaspoon pepper
- 1 dash Paprika
ZUCCHINI STICKS AND SWEET ONION DIP-BAKED {bakers catalog}
By grinder
Here's a guilt-free way to enjoy the crunchy outside {and juicy inside} of a restaurant-style zucchini stick
- Dip:
- 1 tablespoon butter
- 1 med sweet onion, sliced {.5 lb}
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon prepared mustard
- 1 cup mayonnaise {8oz}
- Salt and pepper to taste
- Zucchini sticks:
- 1.25-1.5 lb. zucchini, unpeeled, 3" long sticks
- 1 tablespoon salt
- 1 cup Panko bread crumbs {1.75oz}
- 1/2 cup fresh grated Parmesan cheese {1.75oz}
- 1 Tbsp. pizza seasoning or mixed Italian herbs
- Olive oil spray
- 1/2 cup eggbeaters or 2 large eggs or 3 egg whites, lightly beaten
PEANUT BRITTLE BARS
By grinder
1 SERVING {1 EACH} = 142 CAL/8G FAT/3G SAT FAT/11MG CHOL/133MG SOD 17G CARB/1G FIBER/3G PRO
- Base:
- 1.5 cups all-purpose flour {7.5oz}
- 1/2 cup whole wheat flour {2.75oz}
- 1 cup packed brown sugar {8oz}
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter {8oz}
- Topping:
- 2 cups salted peanuts
- 1 cup milk chocolate chips {6oz}
- 1 {12.25oz} jar caramel ice cream topping
- 3 tablespoons all-purpose flour {.75oz}
HOMEMADE WHIPPED CREAM
By grinder
With an electric mixer on high whip the heavy cream until frothy
- 1 cup heavy cream
- 1/3 cup Splenda
- 1 teaspoon vanilla extract
LEFSA {mom westrick}
By grinder
Beat with mixer for 6 minutes
- 10 cups boilingwater
- 1 lb. lard
- 2 cans condensed milk
- 4 tablespoons salt
- 4 tablespoons sugar
- 1 gallon potato flakes
PULLED BBQ CHICKEN SANDWICHES
By grinder
*Cal 440/Total Fat 12g/Sat Fat 2
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 {14oz} can tomato sauce
- 1/4 cup tomato paste
- 1/2 cup water
- 1/3 cup {3oz} apple cider vinegar
- 5 tablespoons {3.75oz} molasses
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon liquid smoke
- 1 rotisserie chicken, meat shredded in thin strips
- 6 whole-wheat hamburger rolls
- 6 large green lettuce leaves
PINEAPPLE UPSIDE DOWN CAKE MINIS
By grinder
In a large bowl, beat eggs well
- 4 eggs
- 2 cups sugar {14oz}
- 2 teaspoons vanilla extract
- 2 cups flour {10oz}
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1 {20oz} can sliced pineapple rings, each ring 1/4” pieces, save juice
- 1 cup reserved pineapple juice {use water to make up the difference}
- 1.5 sticks butter
- 1-1/3 cups brown sugar, packed
LEMON MERINGUE PIE
By grinder
Preheat oven to 325ºF. Spray pie pan generously with oil
- Meringue:
- 1 egg white
- 1 cup Almond Flour
- 1/4 Splenda
- 1/8 teaspoon salt
- 2 tablespoons butter, softened
- 6 large egg whites, room temp
- 1/2 teaspoon cream of tartar
- 1/2 cup Splenda
- 1 teaspoon vanilla extract, no sugar added
- Filling:
- 5 egg yolks, {save whites for the meringue, and you will still need 1 more}
- 1.5 cups water
- 1 cup Splenda
- 1 tablespoon grated lemon peel
- 1/2 cup fresh lemon juice
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin {Knox brand}
- 1/4 cup cold water