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Recipes
Spicy Shrimp and Grits
By Reen
From Cooking Light
- 3 cups 1% low-fat milk
- 1 cup water
- 1 tablespoon butter
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup uncooked quick-cooking grits
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 4 slices applewood-smoked bacon
- 1 pound peeled, deveined large shrimp
- 1 cup thinly vertically sliced white onion
- 2 cups grape tomatoes, halved
- 1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
- 1/8 teaspoon ground or crushed red pepper
- 1/4 cup green onion strips
Chocolate-Cayenne Cocktail Cookies
By Reen
Sift the flour, cocoa powder, cayenne and sea salt into a bowl and whisk to combine
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 2 sticks unsalted butter, softened
- 1/3 cup confectioners' sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- Maldon salt, for sprinkling
Pan Fried Shrimp with Creole Mayonnaise
By Reen
1. Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish
- 2 1/4 ounces all-purpose flour (about 1/2 cup)
- 1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided
- 1/8 teaspoon salt
- 1/4 cup fat-free milk
- 3/4 cup dry breadcrumbs
- 1 1/2 pounds peeled and deveined large shrimp
- 3 tablespoons olive oil, divided
- 2 tablespoons canola mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
Zucchini Cakes
By Reen
CuisineAtHome
- 2 c shredded zucchini
- 1/4 c shredded onion
- 1/2 c panko bread crumbs
- 1 egg
- 1/4 tsp kosher salt
- 1/4 tsp baking powder
- 2 Tb olive oil
Pineapple Upside Down Cupcakes
By Reen
HEAT oven to 350ºF. MIX sugar and butter in medium bowl; stir in pineapple and nuts
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 2 cans (8 oz. each) pineapple tidbits in juice, drained
- 1/2 cup chopped PLANTERS Pecans
- 12 maraschino cherries, halved
- 1 cup boiling water
- 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- 1 pkg. (2-layer size) yellow cake mix
- 4 eggs
- 2/3 cup oil
- 2 tsp. lemon zest
Blueberry Tartlets With Lime Curd
By Reen
For Curd: Whisk sugar and lime juice in heavy medium saucepan to blend
- CURD:
- 1/2 cup sugar
- 1/3 cup fresh lime juice
- 4 large egg yolks
- 5 tablespoons unsalted butter cut 1/2" cubes
- 1 1/2 teaspoons grated lime peel
- CRUST:
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup chilled unsalted butter - (1 stick) cut 1/2" cubes
- 3 tablespoons chilled whipping cream more or less
- 1 large egg yolk
- TOPPING:
- 3 baskets blueberries - (1/2 pint ea)
- 1 tablespoon sugar
Tandoori Chicken Thighs
By Reen
May 2012 Cooking Light
- 1 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup grated onion
- 1 1/2 tablespoons grated peeled fresh ginger
- 1 tablespoon ground cumin
- 1 teaspoon ground red pepper
- 1/2 teaspoon ground turmeric
- 5 garlic cloves, minced
- 8 skinless, boneless chicken thighs
- 1/2 teaspoon kosher salt
- 1 tablespoon canola oil
Triple Chocolate Tiramisu
By Reen
From "Simply Perfect Italian" 2005 (Better Homes and Gardens)
- 2 3-ounce packages ladyfingers, split
- 1/4 cup brewed espresso or strong coffee
- 1 8-ounce carton mascarpone cheese
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/3 cup chocolate liqueur
- 1 ounce white chocolate baking squares or white baking bars, grated
- 1 ounce bittersweet chocolate, grated
- Unsweetened cocoa powder
- Chopped chocolate-covered coffee beans (optional)
O'Henry Bars
By Reen
From Momma Ellis
- 1 c. sugar
- 1 c. light corn syrup
- 1 c. peanut butter
- 6 c. Rice Krispies
- 1 c. chocolate chips
- 1 c. butterscotch chips
Breakfast Strata
By Reen
Place 1/2 slices of bread in a single layer in an 8" square baking pan
- 2 whole wheat or multi-grain sandwich thins
- 5 eggs
- 1/2 cup low fat milk (coconut or almond milk for Paleo)
- 1/2 t. dried thyme
- 6 slices Canadian bacon or ham
- 3 oz cooked chorizo
- 1/2 cup shredded cheddar cheese