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Recipes
Eggplant Rollatini
By ctaubenheim
Slice eggplant length-wise into 1/4 inch thin slices (earliest on mandolin slicer)
- 2 Eggplants
- Salt
- Extra virgin olive oil
- 2 C. marinara sauce
- Filling:
- 2 Eggs, beaten
- 1 C. part-skim ricotta cheese
- 1/2 C shredded mozzarella &
- more for later
- 3 Tbsp grated Parmesan
- 2 Tbsp basil pesto
- 1 C. chopped fresh parsley
Easy Carmellitas Bars (Mexican)
By ctaubenheim
Preheat oven to 350. Line a 9x13 inch baking pan with parchment paper or spray with nonstick cooking spray
- Crust:
- 2 C Flour
- 2 C Quick cooking oats
- 1 1/2C packed brown sugar
- 1 1/4C unsalted butter, softened
- 1 tsp baking soda
- 1/2 tsp salt
- Filling:
- 1 (12.25oz) jar caramel ice
- cream topping
- 3 Tbsp flour
- 1 C semi sweet choc chips
Desert Saguaro Cactus Decorate Pretzels
By ctaubenheim
Line a cookie sheet with parchment paper
- Pretzel rods
- Green candy melts (1 bag will
- decorate 15-20 pretzel rods)
- Lime green candy melts, opt
- White sprinkles (jimmies)
- Flower shaped sprinkles
Pico de Gallo (Mexican)
By ctaubenheim
Chop tomatoes, onion and cilantro
- 6 Medium Tomatoes
- 1 Large Onion
- 1/2 Cup Fresh Cilantro Leaves
- Lime Juice
- Salt
- Jalapenos, Optional
Churro Cupcakes (Mexican)
By ctaubenheim
Preheat oven to 350. Line two muffin tins with about 16 paper liners
- 1 Box French Vanilla cake mix plus ingredients on back of box
- 1 (3.4oz) instant vanilla pudding
- 1 Tbsp grd cinnamon
- FROSTING:
- 3/4C butter softened
- 1 Tbsp vanilla
- 1-2 tsp grd cinnamon
- 2-3 Tbsp milk
- About 3 C Powdered Sugar
- Cinnamon & Turbinado Sugar
- for Topping
Strawberry Margarita Cupcakes (Mexican)
By ctaubenheim
Preheat oven to 350 (325 for dark pans)
- White Box Cake Mix
- 1 C. Strawberry Margarita-
- Daiquiri Mix (Liquid)
- 1/3 C Vegetable Oil
- 1/4 C tequila*
- 3 Eggs
- FROSTING:
- 10 Tbsp butter, slightly firm but
- not cold
- 10oz Cream Cheese, cold
- 2-3 Tbsp strawberry
- margarita-daiquiri mix
- 5 C powdered sugar
Margarita Cupcakes (Mexican)
By ctaubenheim
Preheat oven to 350 and line cupcake pan with paper liners
- 1 1/2C Flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 C Unsalted Butter Softened
- 1 C Sugar
- 2 Eggs
- 1/4 C Lime Juice (about 2 limes) freshly squeezed
- 1 Tbsp Lime Zest (1 1/2
- Limes)
- 1 C + 1Tbsp Tequila Divided*
- 1/4 tsp Vanilla Extract
- 1/2 C Whole Milk
- TEQUILA LIME FROSTING:
- 1 C Unsalted Butter Softened
- 3 C Powder Sugar
- 1/4 C Lime Juice (2 Limes),
- Freshly Squeezed
- 3 Tbsp Lime Zest (5 Limes)
- 4 Tbsp Tequila*
- 2-4 Tbsp Heavy Whipping
- Cream
- Lime Slices to Garnish
Lettuceless Greek Salad with Chickpeas
By ctaubenheim
In a large bowl, combine the chickpeas, cucumber, tomatoes, bell pepper, olives, chives, red onion, feta and dill
- 1 - 15oz low-sodium chickpeas,
- drained and rinsed
- 1 English cucumber, cut into
- quarters, then sliced
- 1 1/2 c. diced tomatoes
- 1/2 c. bell pepper, chopped
- 1/2 c. kalamata olives, drained,
- pitted and halved
- 2 Tbsp chopped fresh or
- freeze dried chives
- 2 Tbsp red onion, chopped
- 6 oz feta cheese, crumbled
- 1/4 c. fresh dill, chopped
- DRESSING
- 1/4 c extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp black pepper
Spinach Herb Chicken Meatballs with Zoodles
By ctaubenheim
Preheat the oven to 350 and line a rimmed baking sheet with parchment paper
- 1 lb grd chicken (90% lean)
- 1 c. baby spinach, chopped
- 2 tsp dried basil
- 2 tsp dried chives
- 2 tsp dried parsley
- 1/4 c. walnuts, finely grd into
- crumbs using food processor
- 1 tsp crushed red pepper (opt)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Marinara Sauce
- 4 medium zucchini
- Olive oil cooking spray
Cauliflower Gnocchi & Arugula with Mushroom Cream Sauce
By ctaubenheim
Check to see how long it takes to boil the gnocchi to al dente
- 12oz potato gnocchi or cauli-
- flower gnocchi
- 3 tsp garlic, finely chopped
- 4 tsp shallot, finely chopped
- 6oz mixed fresh mushrooms
- 2 Tbsp olive oil, plus more for
- serving
- 2 Tbsp butter
- 1/4 cup chicken stock
- 1/2 cup cream, unsweetend
- 1 - 1.5 c. baby arugula, torn
- 1/4-1/2 lemon, for serving
- Coarse sea salt, to taste
- Grd black pepper, to taste
- Parmesan cheese, optional