Tcasteel2000's profile page
Recipes
blackened chicken
By tcasteel2000
Directions Set up a grill for indirect cooking over medium-high
- 1 tablespoon olive oil, plus more for grill
- 1 teaspoon paprika
- 2 teaspoons ground pepper
- 1 1/2 teaspoons coarse salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 garlic clove, minced
- 4 bone-in, skin-on chicken breast halves (2 1/2 pounds total)
Strawberry cream cake
By tcasteel2000
In medium sieve set over deep medium bowl, place basket-style coffee filter or paper towel
- 2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 lemon
- 1 cup low-fat buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 large egg whites
- 2 pounds strawberries
- 3 tablespoons granulated sugar
- 6 tablespoons reduced-sugar strawberry preserves
- 1 tablespoon confectioners' sugar
- 2 cups nonfat plain yogurt
- 1/2 cup heavy or whipping cream
- 1/3 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 8 (5'' by 2 1/2'' each) graham crackers
- 2 tablespoons whole natural almonds
- 1 tablespoon sugar
- 1 tablespoon canola oil
- 1 tablespoon honey
- 2 teaspoons water
- 1 1/2 cups light vanilla ice cream, such as slow or double-churned
- 1 1/2 cups mango or passion fruit sorbet
- 3 ripe nectarines, each pitted and cut into 8 wedges
- 2 ripe plums, each pitted and cut into 8 wedges
- 1 cup raspberries
Italian-Style Meat Loaf
By tcasteel2000
David Bonom, Cooking Light MARCH 2006
- 1 1/2 pounds 92% lean ground beef
- 1 cup fat-free tomato-basil pasta sauce, divided
- 1/2 cup Italian-seasoned breadcrumbs
- 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
- 1/2 cup finely chopped onion
- 1/3 cup chopped fresh flat-leaf parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large egg whites
- Cooking spray
White Chicken Chili
By tcasteel2000
1. Season chicken liberally with salt and pepper
- 3 pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
- 1 tablespoon vegetable oil
- 3 medium jalapeño chiles
- 3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
- 3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
- 2 medium onions, cut into large pieces (2 cups)
- 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 2 (14.5-ounce) cans cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 3 tablespoons fresh lime juice (from 2 to 3 limes)
- 1/4 cup minced fresh cilantro leaves
- 4 scallions, white and light green parts sliced thin
Chicken-Penne Salad with Green Beans
By tcasteel2000
Cooking Light AUGUST 2002
- 2 cups uncooked penne (tube-shaped) pasta 6 oz. cal 510, fat 1.5 fib. 15
- 2 cups (1-inch) cut green beans (about 1/2 pound) cal. 73, fib.8 sod. 14
- 2 cups shredded cooked chicken tenders 7.75 oz. cal.213, fat 1.9, sod. 87
- 1/2 cup vertically sliced red onion 60 grams cal.24 fib.0.8
- 1/4 cup chopped fresh basil
- 1 1/2 teaspoons chopped fresh flat-leaf parsley 2 grams
- 1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin strips 120 grams, cal.42.8,sod.642
- 2 tablespoons extra-virgin olive oil cal.240 fat, 28
- 2 tablespoons red wine vinegar sod. 10
- 1 tablespoon cold water
- 1/2 teaspoon pink salt, sod. 1520
- 1/2 teaspoon bottled minced garlic
- 1/4 teaspoon black pepper
Pasta alla Norma
By tcasteel2000
Preheat oven to 475°f Place eggplants on a dry sheet pan and place in oven to bake until soft and dark golden b
- .8 oz Barilla Plus® Penne
- 2 Medium Eggplants Diced
- 2 tablespoons Coconut Oil
- 1/2 Medium Red Onion Chopped In 1/4-Inch Dice
- 4 cloves Garlic Sliced
- 28 ounces canned Italian plum tomatoes
- 3 sprigs Fresh Basil
- 1 sprig Fresh Thyme
- 2 tablespoons Salt
- 1 cup Ricotta Salata Cheese Freshly Grated
- 2 tablespoons Fresh Italian Parsley Chopped
Grilled Corn Salad with Black Beans & Rice
By tcasteel2000
Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes
- 2/3 cup short-grain brown rice
- 1 15-ounce can black beans, rinsed
- 3 large ears corn, husked
- 2 medium red onions, cut into 3/8-inch-thick slices
- 1 green bell pepper, cored and quartered lengthwise
- 1 small ripe avocado
- 1/2 cup hot tomato salsa, preferably chipotle
- 1/2 cup orange juice
- 1/3 cup lime juice
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon canola oil
- 3/4 teaspoon ground cumin
- Salt & freshly ground pepper, to taste
- Baked tortilla chips, (optional)
St.Germain Mojito
By tcasteel2000
Lightly muddle mint in Collins glass
- 2 parts White Light Rum
- 1 part St-Germain
- 1 part Freshly Squeezed Lime Juice
- 10 Fresh Mint Leaves
- Option Add Club Soda (to taste)
Spaghetti Squash I
By tcasteel2000
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 spaghetti squash, halved lengthwise and seeded 1 lb. & 8 oz. or 684g, Cal.185, Fib.8.8 Sod.123.5
- 1 tablespoons coconut oil Cal.130 Fat 14
- 1 onion, chopped, 237g, Cal 100, Fib. 3.3 Sod. 7
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes 278g, Cal. 50 Fat 0.6 Fib.3.3 Sod. 14
- 3/4 cup crumbled feta cheese, Organic Valley, 104g. Cal.260, Fat 14.8 Sod.1597, 26g per serving. Cal.65, Fat 3.7, Sod. 399
- 3 tablespoons sliced black olives, used Mediterranean Organic, 25g. Cal.66, Fat 6, Sod.366
- 2 tablespoons chopped fresh basil
Homemade extracts
By tcasteel2000
Add-Ons Ever since I started baking, I have loved to add spices and flavorings to my food
- Vanilla beans, vodka, glass bottles with plastic lids