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Recipes
Spicy Tomato Salsa
By AzWench
Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor
- 4 medium tomatoes, halved
- 1/2 cup fresh cilantro leaves
- 1 garlic clove, crushed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- Serving suggestion: tortilla chips
Brain-smart Smoothie 2
By AzWench
Enjoy!
- 1/2 apple, 1/2 grapefruit or pear
- 1/2 carrot
- 1/2 cucumber
- 1 scoop dried greens
- 10 to 15 grams protein powder
- 1 tablespoon flax or pumpkin seeds
- 16 ounces water with lemon
Cranberry-Pomegranate Vinaigrette
By AzWench
Filled with winter fruits, this sweet and tangy dressing is delicious served over fresh greens sprinkled with nuts,...
- 1/2 c cranberries, fresh or frozen
- 1/2 c pomegranate juice
- 1/4 c orange juice
- 3/4 c champagne vinegar
- 1/2 shallot
- 4 cloves garlic
- 1 tsp dried thyme
- 2 tbsp Dijon mustard
- 1 tsp ground mustard
- 1/2 c granulated sugar
- 1 tsp kosher or sea salt
- 1/4 tsp ground white pepper
- 1 c canola oil
Layered Carrot Cake with Pineapple Cream Cheese Frosting
By AzWench
To turn this classic carrot cake into the Best Ever Carrot cake, it has to have the Best Ever Cream Cheese Frosting
- CARROT CAKE:
- 2 1/2 cups peeled and finely grated carrots (9.5-ounces)
- DRY INGREDIENTS:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pecans, finely chopped (I use my food processor)
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- WET INGREDIENTS:
- 4 large eggs
- 3/4 cup Vegetable oil
- 1/2 cup vanilla Greek yogurt (regular or lowfat)
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- Pineapple Cream Cheese Frosting
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/4 cup vanilla yogurt
- 1/8 teaspoon salt
- 2 1/2 cups powdered sugar
- 1/2 cup pineapple preserves
Calypso Margarita
By AzWench
Blend
- 4 ounces coconut rum
- 2 ounces peach schnapps
- 2 ounces melon liquor
- 6 ounces margarita mix
Better than Pesto Puree
By AzWench
This is a great way to work more vegetables into your meals
- 1 cup fresh basil leaves
- 1 cup spinach, washed and stems removed
- 1/2 cup flat-leaf parsley, washed and stems removed
- 2 tbsp minced shallots
- 1/4 cup olive oil
- 1/2 tsp black pepper
Oatmeal Crispies
By AzWench
But the fact remains, this is the best—and the simplest—oatmeal cookie there is
- 1 cup Shortening (Crisco)
- 1 cup Packed Brown Sugar
- 1 cup Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1-1/2 cup All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 3 cups Quick Oats
- 1/2 cup Finely Chopped Pecans
Gillian's Fried Chicken
By AzWench
Chef Gillian Clark of the General Store in Silver Spring says two things are key: using fresh chicken and soaking t...
- 1 quart buttermilk (can use low-fat)
- 6 medium cloves garlic, crushed
- 1/3 cup hot pepper sauce, preferably Tabasco
- 1 3- to 3 1/2-pound chicken, cut into 8 pieces (wing tips removed)
- 2 cups vegetable oil, for frying
- 1/2 cup unsalted butter, for frying
- 4 cups flour
- 4 tablespoons sea or kosher salt
- 1 tablespoon freshly ground black pepper
Peach Cobbler
By AzWench
Vanilla ice cream or fresh whipped cream, for serving Preheat the oven to 400 degrees F
- Fruit:
- Butter, for greasing baking dish
- 3 pounds frozen peaches
- 2 cups sugar
- 1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary)
- 3 tablespoons lemon juice
- Pinch of salt
- Topping:
- 3 cups all-purpose flour
- 3 heaping tablespoons sugar, plus extra for sprinkling over the top
- 1 1/2 tablespoons baking powder
- Pinch of salt
- 3 tablespoons butter
- 3 tablespoons vegetable shortening or lard
- 3/4 cup whole milk
- 2 whole eggs
Lasagna Bolognese
By AzWench
Heat 3/4 of a tablespoon of olive oil in a large saucepan over medium high heat
- 4 ounces whole wheat lasagna sheets (such as Delallo’s)
- Salt and fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 4 ounces 96% lean ground beef (such as Laura’s Lean)
- 1 1/2 cups fat free, sugar free marinara sauce (such as Pomi )
- 1 cup skim milk
- 2 tablespoons arrowroot
- 2 ounces of parmigiano reggiano, freshly grated
- 1 large zucchini, cut lengthwise into strips 1/4 inch thick
- 20 leaves fresh basil leaves, torn into bite sized pieces