VegasBartender's profile page
Recipes
Chocolate Shortcakes with Bananas and Caramel
By VegasBartender
These dusky cakes are enriched with cocoa and butter
- Shortcakes:
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 1/2 cup fat-free buttermilk
- Filling:
- 1/4 cup sugar
- 2 tablespoons water
- 2 tablespoons whipping cream
- 1 teaspoon butter
- 1 cup frozen reduced-calorie whipped topping, thawed
- 1/8 teaspoon unsweetened cocoa
- 2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)
Marinated Cheese
By VegasBartender
Calories: 232 Fat: 1g (6g saturated fat) Cholesterol: 30mg Sodium: 153mg Carbs: 1g Protein: 5g
- 2 blocks (8 oz each) white cheddar cheese
- 2 packages (8 oz each) cream cheese, softened
- 3/4 c chopped roasted sweet red peppers
- 1/2 c olive oil
- 1/4 c white wine vinegar
- 1/4 c balsamic vinegar
- 3 Tbsp chopped green onions
- 3 Tbsp minced fresh parsley
- 2 Tbsp minced fresh basil
- 1 Tbsp sugar
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- Toasted sliced French bread or assorted crackers
Tri-Tip with Cabernet Sauvignon Marinade
By VegasBartender
In a medium mixing bowl, whisk first six ingredients together
- 6 large garlic cloves, roughly chopped
- 1 tsp salt
- 1 cup Redwood Creek Cabernet Sauvignon
- 3 tbsp balsamic vinegar
- 3 tbsp soy sauce
- 1 tbsp honey
- 4 sprigs thyme
- 2 1/2 lbs beef tri-tip
Shrimp and Tomatoes with Cheese Grits
By VegasBartender
Cooking the grits in a combination of milk and chicken broth gives them a rich flavor and creamy texture
- Cooking spray
- 1 cup chopped green bell pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 1/2 cups chopped plum tomato
- 1/2 cup sliced green onions
- 1 1/2 cups fat-free milk
- 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
- 1 cup uncooked quick-cooking grits
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 1 tablespoon Worcestershire sauce
Chocolate-Cranberry Parfaits
By VegasBartender
The cranberry steeping liquid clings to the berries and helps the sugar adhere for a sparkling, jewel-like effect
- 1 1/3 cups granulated sugar, divided
- 1 cup water
- 1 cup fresh cranberries
- 1/2 cup sparkling white sugar or turbinado sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups fat-free milk, divided
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate, chopped
- 1 cup frozen fat-free whipped topping, thawed
- 1/4 cup mascarpone cheese
Artichoke, Spinach, and Feta Stuffed Shells
By VegasBartender
To fill the shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air
- 1 teaspoon dried oregano
- 1/4 cup chopped pepperoncini peppers
- 1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)
- 1 (8-ounce) can no-salt-added tomato sauce
- 1 cup (4 ounces) shredded provolone cheese, divided
- 1 cup (4 ounces) crumbled feta cheese
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1/4 teaspoon freshly ground black pepper
- 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
- 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 2 garlic cloves, minced
- 20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
- Cooking spray
Herb and Goat Cheese-Stuffed Chicken Breasts
By VegasBartender
Dress up a basic chicken breast by stuffing with an herb and goat cheese mixture
- 1/4 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 (4-ounce) package goat cheese
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 4 teaspoons olive oil, divided
- 1/4 teaspoon crushed red pepper
- 1 (10-ounce) package fresh spinach
- Lemon wedges (optional)
Sunday Shrimp Pasta Bake
By VegasBartender
Cook vermicelli according to package directions
- 12 ounces uncooked vermicelli
- 1 medium green pepper, chopped
- 5 green onions, chopped
- 6 tablespoons butter, cubed
- 6 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 pounds cooked medium shrimp, peeled and deveined
- 1 teaspoon celery salt
- 1/8 teaspoon pepper
- 1 pound process cheese (Velveeta), cubed
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 tablespoon grated Parmesan cheese
Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream
By VegasBartender
Best Pie/Cobbler. Three desserts in one, this combines a cookie-style crust, sweet peach cobbler filling, and ice c...
- Ice cream:
- 4 cups vanilla low-fat ice cream, softened
- 1/4 cup chopped pecans, toasted
- 1/4 cup bourbon
- Crust:
- 2 cups all-purpose flour (about 9 ounces)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup flaked sweetened coconut, toasted
- 6 tablespoons chilled butter, cut into small pieces
- 1/2 cup evaporated fat-free milk
- 2 large egg yolks
- Filling:
- 11 cups sliced peeled peaches (about 4 pounds)
- 1 cup packed brown sugar
- 6 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- Dash of salt
- Cooking spray
- 1 tablespoon granulated sugar
Stuffed Asiago-Basil Mushrooms
By VegasBartender
1. Place mushrooms on a greased 15" x 10" x 1" baking pan
- 24 baby portobello mushrooms, stems removed
- 1/2 c reduced-fat mayonnaise
- 3/4 c shredded Asiago cheese
- 1/2 c loosely packed basil leaves, stems removed
- 1/4 tsp white pepper
- 12 cherry tomatoes, halved
- 2 Tbsp grated Parmesan cheese, optional