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Recipes
Smothered Chicken
By Trix
Preheat the oven to 350 degrees
- FOR THE CREAMED SPINACH:
- 1 large bag of spinach leaves
- 4 ounces cream cheese
- 1/4 C shredded parmesan cheese
- 2 cloves garlic, minced
- 3 T red onion, minced
- 2 T olive oil
- Salt and pepper to taste
- FOR THE SAUTEED MUSHROOMS:
- 8 ounce package of mushrooms, sliced
- 1/2 stick butter
- 2 T olive oil
- 1/2 C white wine
- 2 cloves garlic, minced
- Salt and pepper to taste
- FOR THE CHICKEN:
- 4-5 boneless chicken breasts
- 8-10 slices Mozzarella cheese, cut into 1/8 inch slices
- 1 T garlic powder
- 1 T seasoned salt, like Lawry's
- 1 T pepper
Greek Salad
By Trix
Like the Spiralized Cucumber Greek Salad as it makes for a nice presentation
- 4 Roma tomatoes or grape/cherry tomatoes halved
- 1 large green pepper
- 1 large mild onion red
- 1-2 english cucumbers
- 1/2 cup feta cheese (Rectangles to be placed on top for presentation.)
- 1/2 cup greek olives (Kalamata)
- Salt and pepper
- Few lettuce leaves
- Dressing below or use store bought brands.
Chicken Avocado Peach Salad
By Trix
Chicken, Avocado and Peach Salad
- 2 large boneless chicken breasts
- 1 tbsp peeled and crushed ginger
- 2 teaspoons olive oil
- 4 tbsp lime juice
- 3 tbsp fresh cilantro
- 5 cups of fresh greens (anything except iceberg lettuce)
- 2 peaches peeled and sliced
- 1 avocado peeled and sliced
- 2 tablespoons diced red onion and slices
- Sea salt and pepper
Coconut Cream Cake
By Trix
By The Canadian Living Test Kitchen
- Cake:
- 1-1/3 cups shredded coconut
- 1-1/3 cups cups shredded coconut
- 1/2 cup butter , softened
- 1/2 cup cup butter, softened
- 1-1/3 cups granulated sugar
- 1-1/3 cups cups granulated sugar
- 3 eggs
- 2 tsp vanilla
- 2-1/3 cups sifted cake and pastry flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup milk
- Coconut pastry cream:
- 2 cups milk
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tsp cornstarch
- 4 tsp butter
- 1/2 tsp coconut extract
- Icing:
- 1/2 cup butter , softened
- 2-1/2 cups icing sugar
- 1/3 cup whipping cream
Anything-Goes Muffins recipe - Canadian Living
By Trix
Place oven rack in center of oven; turn on heat to 375°F (190°C)
- With this recipe, you can add in to your heart's content — fresh blueberries, currants, raspberries, raisins or chocolate chips.
- Ingredients
- 2 cups (500 mL) all-purpose flour
- 3/4 cup (175 mL) packed brown sugar
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) salt
- 2 eggs
- 1 cup (250 mL) milk
- 1/4 cup (60 mL) vegetable oil
- 1 tsp (5 mL) grated orange rind
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) fresh blueberries
Creme Crecy. Carrot soup
By Trix
Melt 2 tbsp butter in heavy saucepan
- 3 tbsp butter
- 1/2 onion chopped
- 1 lb finely chopped carrots
- 2 pints chicken stock
- 2 tbsp uncooked rice
- Salt and pepper
- 6 tbsp heavy cream
Layered Dip for Crackers
By Trix
Top with diced green onions, green peppers, red peppers, mostly tomatoes and olives
- 8 oz soft cream cheese
- 1/2 cup sour crème
- 1/4 cup mayo
- Combine for first layer on large platter.
- Layers: 1 can of refried beans
- Guacamole dip
- 1 jar seafood cocktail sauce
- 1 tin cocktail shrimp (optional)
- Grated cheeses – Texmex/Mozza/Cheddar
Super Healthy Muffins (Dr. Jampolis)
By Trix
Preheat oven to 425°F. In large bowl, combine flour, wheat germ, chia seed, baking powder, baking soda, salt, cin...
- 1 1/2 cups whole-wheat white flour
- 1 cup wheat germ
- 1/3 cup chia seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 egg
- 1/3 cup brown sugar
- 1/4 cup vegetable oil
- 1 cup applesauce
- 1/2 cup soymilk
Choux Pastry Puffs
By Trix
In a saucepan over medium-high heat, combine the milk, water, butter and salt and bring to a full boil
- 1/2 cup milk
- 1/2 cup water
- 6 Tbs. (3/4 stick) unsalted butter, cut into 1/2-inch pieces
- 1/4 tsp. salt
- 1 cup unbleached all-purpose flour
- 4 eggs
Fennel and White Bean Salad
By Trix
In a bowl combine first 5 ingredients
- 11/2 cups cooked white cannellini beans
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- 1/8 tsp salt and pepper
- 1 fennel bulb thinly slice lengthwise
- 1/4 pound romano cheese shaved
- 1/2 cup raw toasted almonds
- 1/4 cup parsley leaves