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Recipes
Black Bean Salmon Tostada Recipe
By vealam
Sautee the onions and peppers for about 5 minutes
- 2 T. olive oil
- 1 red pepper, thinly sliced
- 1 medium sweet onion, thinly sliced
- 1 tsp. cumin
- 1/2 tsp. chili powder
- Salt and pepper
- 1 can (15 oz) Bush's Black Beans, drained
- 1 cup frozen or fresh corn (or corn chili) (leave a small amount out to garnish the tostada)
- 1 large avocado, mashed
- 1/8 cup onion, finely chopped
- 2 Tbsp. sour cream
- 1 lime, squeezed
- Salt
- 1 cup sour cream
- 1/4 cup cucumbers, finely chopped
- 2 Tbsp. onions, finely choped
- 1/2 tsp. cumin
- Prepared tostada shells
- Cooked salmon
- Mexican cheese, such as Queso Fresco
- Heirloom tomatoes
- Fresh cilantro
Warm Jalapeño Popper Dip with Pita Chips
By vealam
In a large bowl, stir together the cream cheese, mayonnaise, chiles, jalapeños and 1/2 cup of the Parmesan cheese ...
- 1 (12-oz.) container Chive & Onion cream cheese, softened
- 3/4 cup mayonnaise
- 1 (4-oz.) can diced chilies, drained
- 1 (4-oz.) diced jalapeños, drained
- 3/4 cup shredded Parmesan cheese, divided
- 1/2 cup Panko bread crumbs
- 1 tablespoon olive oil
Strawberry Ice Cream
By vealam
Cook's Note: The Greek yogurt provides an especially creamy texture, but if you like, you can swap in low-fat yogur...
- 1 pound frozen strawberries
- 1 cup 2-percent plain Greek yogurt
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberries, sliced, for garnish
Salted Caramel Apple Cheesecake Bars
By vealam
Preheat over to 350F. Line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside
- CRUST:
- 1/2 cup unsalted butter, melted
- 1 cup graham cracker crumbs
- 3/4 cup light brown sugar, packed
- 1 tablespoon cornstarch
- pinch salt, optional and to taste
- CHEESECAKE:
- 1 large egg
- 8 ounces cream cheese, at room temperature and very soft (light is okay, micro for 10-15 seconds if you forgot to set it out to soften)
- 1/2 cup granulated sugar
- 1 tablespoon molasses (light, mild, or medium molasses; not blackstrap)
- 1 tablesoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 cup small diced apple pieces (I used 1 medium-large, unpeeled Fuji apple; use your favorite)
- 1/2 about 1/2 cup salted caramel sauce, divided (I use Trader Joe's or make homemade salted caramel. Don't use ice cream sauce that's made with corn syrup as the first ingredient because it's too thin; thicker is better)
Coconut Angel Food Cake
By vealam
Preheat oven to 325 degrees, with rack in the lower third of oven
- Coconut Angel Food Cake:
- 1 cup plus 1 tablespoon cake flour
- 1 1/2 cups sugar
- 12 large egg whites, room temperature
- 1 tablespoon warm water
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pure coconut extract
- Coconut Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar
- 1/4 teaspoon pure coconut extract
- Unsweeteded Coconut Flakes for garnish
Roasted Potatoes: Cheesy Bacon Ranch Love
By vealam
Preheat oven to 425° Line a baking sheet with sides with foil
- GARNISH:
- 2 1/2 pounds yukon gold potatoes, or red potatoes, cut into 1 1/2" cubes - unpeeled
- 6 ounces bacon
- 3 tablespoons ranch seasoning
- 2 tablespoons olive oil
- salt, to taste
- black pepper, to taste
- sour cream
- chives
Short Rib Stew
By vealam
When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties
- 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
- 1/4 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 2 cups dry red wine
- 3 cups veal or chicken stock
- 6 carrots, cut into 1/2-inch dice
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 3 medium parsnips, peeled and cut into 1/2-inch dice
- 1 large onion, cut into 1-inch dice
- 1/2 pound cremini mushrooms, quartered
- 1 tablespoon thyme leaves, chopped
- 8 sage leaves, coarsely chopped
- Kosher salt and freshly ground pepper
Sweet Potato Cream Cheese Bundt Cake
By vealam
Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it
- Cream Cheese Filling:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup (4 tablespoons) butter, softened
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 2 tablespoons all-purpose flour *
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- Sweet Potato Cake:
- 2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sweet potato purée (boiled and mashed)
- 1/4 cup vegetable oil
- 2/3 cup whole milk
- Maple Praline Frosting:
- 1/2 cup packed Dixie Crystals Light Brown Sugar
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 cup Dixie Crystals Confectioners Powdered Sugar
- Chopped pecans, for garnish
- Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Greek Chicken Gyro Caesar Salad
By vealam
In a medium size bowl or glass measuring cup combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, ...
- Chicken:
- 1 pound boneless chicken breast, about 4 small breast
- 1/4 cup fresh lemon juice
- 1/4 olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon smoked paprika or paprika
- 1 tablespoon fresh dill
- 1 tablespoon fresh oregano
- 3 cloves garlic, minced or grated
- 1/2 teaspoon salt + 1 teaspoon pepper
- Dressing:
- 1/4 cup plain greek yogurt
- 2 anchovies (optional)
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
- 1/4 cup feta, crumbled
- salt + pepper, to taste
- Salad:
- 4 cups romain lettuce, chopped
- 2 cups baby kale, chopped
- 1 cup fresh basil
- 1 cup cherry tomatoes + green olives
- 4 cups oven fries or greek oven fries*
- 4 hard boiled eggs, sliced
- toasted pine nuts, crumbled feta + fresh pitas, for serving
Artichoke Dip
By vealam
Preheat oven to 350°F. Chop artichoke hearts into small, diced pieces
- 1 can (14 oz) artichoke hearts, drained
- 1 cup mayonnaise
- 8 oz cream cheese, softened
- 2 cup mozzarella cheese
- 4 cloves garlic, pressed
- 1 tsp lemon zest
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/2 cup parmesan cheese, divided