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Recipes
Crispy Corn Croquettes
By Reen
Courtsey chef John Sikhattana, Straits
- 7 ears of corn, shucked
- 1 1/2 tsp white pepper
- 1 Tb sugar
- 2 eggs
- 1/4 c. corn starch
- 1/4 c. rice flour
- 1/2 c. all purpose flour
- 1/4 c. small diced celery
- 1/4 c. chopped green onions
- 1/2 c. finely diced red onion
- 1/2 tsp minced garlic
- vegetable oil for frying
Slow-Simmered Meat Sauce
By Reen
Cooking Light
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 cup chopped carrot
- 6 garlic cloves, minced
- 2 (4-ounce) links hot Italian sausage, casings removed
- 1 pound ground sirloin
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup no-salt-added tomato paste
- 1 1/2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 (28-ounce) can no-salt-added crushed tomatoes, undrained
- 1 cup no-salt-added tomato sauce
- 1 tablespoon chopped fresh oregano
- 16 ounces uncooked mafaldine pasta
- 1/2 cup torn fresh basil
- 3 ounces shaved fresh Parmigiano-Reggiano cheese
Shrimp and Fresh Corn Grits
By Reen
Good Housekeeping
- 1 cup(s) (1-percent) low-fat milk
- 1 1/3 cup(s) water
- Salt
- 1/2 cup(s) quick-cooking grits
- 1 teaspoon(s) vegetable oil
- 1 (3-ounce) link fully cooked andouille sausage, cut into 1/4-inch pieces
- 1 large (10- to 12-ounce) onion
- 1 large (10-ounce) red pepper, finely chopped
- 1 pound(s) (26 to 30 count) large shrimp, peeled and deveined
- 1 teaspoon(s) salt-free Cajun seasoning
- 4 cup(s) corn kernels, fresh or frozen (thawed, if frozen)
Cheesey Potatos
By Reen
Thaw hashbrowns and combine with cheese
- 2 lb bag frozen hashbrown potato (grated)
- 1 can cream of chicken soup
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup butter
- 1 pint sour cream
- 1/4 cup grated onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- ______________________________________
- Topping
- 1 cup crushed corn flakes
- 2 tablespoons butter melted
Blue Cheese-Stuffed Chicken with Buffalo Sauce
By Reen
From Cooking Light
- 1/2 cup (2 ounces) crumbled blue cheese
- 1 tablespoon reduced-fat sour cream
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 2 tablespoons 2% reduced-fat milk
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 1/2 tablespoons butter, divided
- 6 tablespoons finely chopped drained bottled roasted red bell peppers
- 2 teaspoons water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon hot sauce
Green Bean Salad
By Reen
Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes
- 1 1/2 pounds slender green beans, trimmed, halved crosswise
- 2 large red potatoes, diced
- 1/3 cup freshly squeezed lemon juice
- 2 garlic cloves, finely chopped
- 1/3 cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
Chicken Rolls
By Reen
Preheat oven 375. Mix chicken,cream cheese, sour cream, milk & bacon
- 2 pkg crescent rolls
- 4 chicken breasts, cooked and shredded
- 2 pkg cream cheese, room temp
- 2 Tb sour cream
- 3 Tb milk
- 1/2 lb bacon, cooked and chopped
Greek Chicken
By Reen
Flatten chicken. Combine feta, lemon juice and oregano
- 1 pound boneless chicken
- 1 cup crumbled feta cheese
- 1/2 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon oil
- Salt to taste
- Freshly-ground black pepper to taste
- 1 cup chicken broth
- 1/2 cup tomato diced
- 1 cup fresh spinach
Chicken Souvlaki Pitas with Tahini Sauce
By Reen
Cooking Light March 2011
- 6 tablespoons plain fat-free Greek yogurt
- 2 tablespoons shredded cucumber
- 1 1/2 tablespoons tahini (roasted sesame seed paste)
- 5 teaspoons fresh lemon juice, divided
- 5 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- Cooking spray
- 4 (6-inch) pitas, cut in half
- 1 cup shredded iceberg lettuce
- 1/2 cup thinly sliced red onion
- 16 (1/4-inch-thick) slices cucumber
- 16 (1/4-inch-thick) slices plum tomato
Banana Oatmeal Loaf
By Reen
Preheat oven to 350. LIghtly spoon flour into dry measuring cups, level with a knife
- 1 1/2 cups all-purpose flour
- 2/3 cups sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup regular oats
- 1 cup mashed ripe banana (about 2 large)
- 1/3 cup low-fat buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- Cooking spray