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Recipes
Shrimp with Fresh Tomatoes, Basil and Feta
By MaryEllen
Heat olive oil in a large skillet over medium high heat
- 2 teaspoons olive oil
- 1 pound medium raw shrimp, peeled, tails intact
- 3 tomatoes (about 1 pound), crushed
- 1/4 cup torn basil leaves
- 4 ounces feta cheese
- 2 cups hot, cooked orzo (7 ounces dry)
Grilled Summer Vegetable Lasagna
By MaryEllen
This recipe has a number of components, but all can be made ahead, particularly the tomato puree and the white sauc...
- INGREDIENTS FOR 8 SERVINGS:
- Grilled vegetables:
- 3 large red or yellow bell peppers, seeded and each cut lengthwise into quarters
- Cooking spray
- 3 medium yellow squash, each cut lengthwise into 1/4-inch slices
- 1 large red onion, cut into 1/4-inch slices
- Tomato puree:
- 4 pounds tomatoes, cut lengthwise into quarters
- 1/3 cup vodka
- 1-1/2 teaspoons salt
- White sauce:
- 2-1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups fat-free milk
- Remaining ingredients:
- 4 quarts water
- 12 uncooked lasagna noodles
- 1 cup chopped fresh basil
- 3/4 teaspoon freshly ground black pepper
- 1 cup (4 ounces) finely shredded Gruyere cheese
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- Nutritional Info
- Amount Per Serving
- Calories: 433.2
- Total Fat: 17.6 g
- Cholesterol: 21.4 mg
- Sodium: 726.5 mg
- Total Carbs: 65.3 g
- Dietary Fiber: 7.3 g
- Protein: 19.8 g
Layered Eggnog Blondies, GF
By MaryEllen
These treats have a split personality: 1 part blondie, 1 part eggnog cheesecake
- Layered Eggnog Blondies
- Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
- Hands-on Time
- 8 Mins
- Total Time
- 1 Hour 45 Mins
- Yield
- Makes about 1 1/2 dozen
- December 2015
- RECIPE BY Southern Living
- Ingredients
- Vegetable cooking spray
- 1 1/2 cups crushed GF vanilla wafers
- 3 tablespoons granulated sugar
- 1/4 teaspoon table salt
- 5 tablespoons butter, melted
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup plus 2 Tbsp. powdered sugar, divided
- 1/2 cup refrigerated eggnog
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
DIY Cronuts
By MaryEllen
Instructions Fill pan with around 2 inches of oil
- 1 package refrigerated Pillsbury Uncut Crescent Sheets
- 1 snack-size (4-ounce) container of vanilla pudding
- 2 cups Powdered Sugar
- 1 tsp Vanilla
- 1 tbsp Milk
- Vegetable Oil (for Frying)
English Muffin Bread GF
By MaryEllen
This gluten free English muffin bread is by nature a very wet dough
- 3 cups (420 g) Gluten-Free Bread Flour, plus more for sprinkling*
- 1 2/3 teaspoons (5 g) instant yeast
- 1 tablespoon (12 g) sugar
- 1 1/2 teaspoons (9 g) kosher salt
- 1 2/3 cups warm milk (110°F)
- Coarsely ground gluten free cornmeal, for sprinkling (optional)
- GLUTEN FREE BREAD FLOUR
- Makes 1 cup (140 g) flour
- 100 grams (about 11 1/2 tablespoons) all-purpose gluten-free flour (71%)**
- 25 grams (about 5 tablespoons) unflavored whey protein isolate (18%)
- 15 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)
- For the all-purpose gluten-free flour in Gluten-Free Bread Flour, you can use either the High-Quality All-Purpose Gluten-Free Flour (below, which is a copycat recipe for Better Batter gluten free flour) or Better Batter Gluten Free Flour itself.
- 1 CUP (140 g) HIGH-QUALITY ALL-PURPOSE GLUTEN-FREE FLOUR
- 42 grams (about 1/4 cup) superfine brown rice flour (30%)
- 42 grams (about 1/4 cup) superfine white rice flour (30%)
- 21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
- 21 grams (about 2 1/3 tablespoons) potato starch (15%)
- 7 grams (about 1 3/4 teaspoons) potato flour (5%)
- 4 grams (about 2 teaspoons) xanthan gum (3%)
- 3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)
Chopped Greek Salad with Chicken
By MaryEllen
Chicken turns this Greek-inspired salad into a substantial main course
- 1/3 cup red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 cups chopped romaine lettuce
- 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
- 2 medium tomatoes, chopped
- 1 medium cucumber, peeled, seeded and chopped
- 1/2 cup finely chopped red onion
- 1/2 cup sliced ripe black olives
- 1/2 cup crumbled feta cheese
Italian Beef
By MaryEllen
1. Make slashes in the meat and stuff with slivers of garlic
- 5 lb Beef Rump Roast
- 5 cloves garlic Estimated use lots!
- fennel seeds
- 5 cup beef flavored bouillon
- 4 drops hot pepper sauce
- 1 tsp pepper
- 1 tsp salt
- 2 Tbs Worcestershire sauce
- 1 clove garlic
- Servings: 12
- Nutrition Facts
- Serving size: 1/12 of a recipe (7 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 424.41
- Calories From Fat (63%) 265.29
- % Daily Value
- Total Fat 28.81g 44%
- Saturated Fat 11.51g 58%
- Cholesterol 126.96mg 42%
- Sodium 885.97mg 37%
- Potassium 644.81mg 18%
- Total Carbohydrates 2.1g <1%
- Fiber 0.27g 1%
- Sugar 0.03g
- Protein 36.97g 74%
- Reviews
- 5 stars - Closest you can come to Chicago Italian Beef. - ME 1/21/2007
- Source
- Author: Submitted by a reader
- Source: LA Times
Batar Da'an
By MaryEllen
Sauté onion and garlic in olive oil over medium heat until tender
- 1 bag frozen corn
- 1 can red kidney beans, drained
- 1 butternut squash, cut into small pieces
- 3 cups water
- 1 large onion, diced
- 5 cloves garlic, minced
- 3 tbsp fair trade olive oil
- Salt and pepper to taste
- 2 cups cooked rice
Mama Dips Fried Chicken
By MaryEllen
1. In a bowl mix 2 teaspoons salt with 2 cups water
- 1 whole frying chicken, cut into pieces
- 1 1/2 cups self rising flour
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 cups shortening
- Servings: 4
- Nutrition Facts
- Serving size: 1 serving.
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 1353.65
- Calories From Fat (74%) 1007.88
- % Daily Value
- Total Fat 111.98g 172%
- Saturated Fat 40.97g 205%
- Cholesterol 215.55mg 72%
- Sodium 1047.23mg 44%
- Potassium 499.49mg 14%
- Total Carbohydrates 35.13g 12%
- Fiber 1.4g 6%
- Sugar 0.11g
- Protein 47.47g 95%
- Tips
- The nutritional information includes the entire 1 1/2 cups of shortening. Obviously, not all the shortening will be absorbed into the chicken, so it's not nearly as bad as it looks!
- Reviews
- 5 stars - If this is anything like the chicken I had at Mama Dip's in Durham, it will be WONDERFUL!! - ME 1/20/2008
Quinoa-Black Bean Casserole
By MaryEllen
An experiment with leftovers yields a delightful, filling vegetarian meal
- 1 cup cooked quinoa
- 3 cups cooked black beans (or two
- 15-ounce cans, drained and rinsed)
- 2 large sweet potatoes, shredded
- 1 cup shredded low-fat cheddar cheese
- 1 tbsp ground cumin
- Liberal pinches salt and pepper
- 2 eggs
- 1 cup salsa
- 2 tbsp fresh cilantro, chopped, for garnish
- I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices.
- Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.