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Recipes
Ninja Mocha Frozen Fusion Lite
By AzWench
1. Place the 6 blade set in the 48 ounce pitcher
- 1/2 cup strong coffee
- 3/4 cup 2% or Fat Free milk
- 2 tablespoons lite chocolate syrup
- 1/2 teaspoon no calorie sweetener
- 1 cup ice
Pistachio Pesto Pizza
By AzWench
Pistachio may sound like an unusual pizza topping, but trust us—its toasty flavor goes incredibly well with chees...
- 2-1/2 oz. (about 2/3 cup) shelled pistachios, toasted, plus 3 Tbs. toasted and ground
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Flour for the peel
- 2 8-oz. balls pizza dough (homemade or store-bought) at room temperature
- 5 oz. fresh mozzarella, torn into small pieces
- 3 oz. fresh goat cheese, crumbled
- 1 cup finely grated Parmigiano-Reggiano
- 3 Tbs. crème fraîche
Buttermilk Waffles
By AzWench
While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior...
- 2 cups (10 ounces) unbleached all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon table salt
- 1/2 cup dried buttermilk powder (see note)
- 1/2 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 1/4 cups unflavored seltzer water
Million-Dollar Pound Cake
By AzWench
The name "Pound Cake" traditionally was given to a cake recipe whose ingredients consisted of 1 pound of eggs, 1 po...
- 1 pound butter, softened
- 3 cups sugar
- 6 large eggs
- 4 cups flour
- 3/4 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla
Rosemary-Marinated Swordfish
By AzWench
Thaw fish, if frozen. For marinade, combine green onions, vinegar, water, olive oil, the snipped rosemary, Worchest...
- 4 (4-ounce) swordfish steaks, cut 3/4-inch thick
- 2 green onions, thinly sliced
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- 1 tablespoon olive oil
- 2 teaspoons snipped fresh rosemary, or
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon White Wine Worchestershire sauce
- 1/8 teaspoon salt
Vanilla Rice Pudding
By AzWench
Rich, silky, creamy — rice pudding is comfort in a bowl
- 2 cups whole milk
- 1 cup heavy cream, divided
- 1/4 cup sugar
- 1/2 cup sushi or Arborio rice
- 1/2 teaspoon vanilla extract, King Arthur Pure Vanilla Extract preferred
- 1/2 teaspoon Vanilla Bean Crush or King Arthur Pure Vanilla Plus
- Pinch of salt
Kamut Fruit Salad
By AzWench
I love the chewy kamut whole grain
- For the salad:
- 2 mangos, diced
- 1/3 cup pomegranate seeds
- 1 apple, diced
- 1 pear, diced
- 6 oz blackberries
- 1 to 2 cups Kamut, cooked and chilled.
- 1/2 cup cashews
- Dressing:
- 1/2 cup lemon fish oil or lemonade flax oil
- 1/2 cup xagave nectar
- 1/3 cup white balsamic vinegar (white peach)
- dash salt
Final Exam Brownies
By AzWench
These should be called Death by Chocolate, they are very rich!
- 4 squares unsweetened chocolate
- 1 cup butter
- 2 cups sugar
- 4 eggs at room temperature
- 1 cup flour
- 1 teaspoon vanilla
- 2 cups miniature marshmallows
- 1 cup pecans
- 1 cup chocolate chips
- 1/2 cup chocolate chips, for topping
Shrimp Po' Boy with Horseradish Remoulade
By AzWench
Fill a Dutch oven halfway with oil and heat to 375 degrees F
- Horseradish Remoulade:
- Vegetable oil, for frying
- 3/4 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 1 teaspoon seafood seasoning, such as Old Bay
- Kosher salt and freshly ground pepper
- 1/2 cup buttermilk
- 2 teaspoons Sriracha
- 1 egg
- 1 1/2 pounds medium shrimp, peeled, deveined and butterflied
- 4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
- Horseradish Remoulade, recipe follows
- 1 cup cherry tomatoes, sliced into rounds
- 8 leaves green leaf lettuce
- 1/2 red onion, thinly sliced
- 1 1/2 cups mayonnaise
- 1 tablespoon capers
- 1 tablespoon Sriracha
- 1 tablespoon horseradish
- 1 tablespoon lemon juice
- 1 tablespoon sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon stone-ground mustard
- 1/2 medium shallot, cut into chunks (1/4 cup)
- Kosher salt and freshly ground pepper
Classic Pesto—With a Secret Ingredient
By AzWench
I adore pesto. I think it’s a sauce that I love so much, but haven’t really showcased it on my blog, as much a...
- 2 cups lightly packed fresh Basil leaves
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- kosher salt and freshly ground black pepper, to taste
- 1/3 cup freshly grated Parmesan
- 2 clove garlic