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Recipes
Wonton Pesto Crackers
By Ckelley116
Use cookie cutters to cut these crackers into fun shapes
- 1 pack wonton wrappers (refrigerated)
- Basil pesto
- Salt
Lemon Pepper Shrimp Scampi
By Ckelley116
1. Cook orzo according to package directions, omitting salt and fat
- 1 cup uncooked orzo
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 7 teaspoons unsalted butter, divided
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 teaspoons minced fresh garlic
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
Penne with Butternut Squash
By Ckelley116
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces whole-wheat or multigrain penne
- 2 tablespoons extra-virgin olive oil
- 2 cups diced peeled butternut squash (about 8 ounces)
- Freshly ground pepper
- 12 ounces cremini mushrooms, trimmed and sliced
- 4 cloves garlic, minced
- 1 medium shallot or 1/2 small red onion, minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup grated parmesan cheese (about 2 ounces)
- 3 tablespoons fresh oregano
Buffalo Chicken Quinoa Bites
By Ckelley116
Chew on this
- 1 cup cooked quinoa
- 1 cup shredded chicken
- 1/4 cup goat cheese
- 1/4 cup sharp cheddar
- 1/4 cup buffalo sauce
- 1/4 cup Panko breadcrumbs
- 1 large egg, beaten
- 2 tablespoons whole wheat flour
- Kosher salt and freshly ground black pepper
Small Batch Cupcakes
By Ckelley116
Preheat oven to 350*F. Line the middle two rows of a muffin pan with cupcake papers (six total)
- Cupcakes:
- 3/4 cup cake flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- pinch of salt
- 5 tablespoons unsalted butter, at room temperature
- 2 large egg whites, at room temperature
- 1/3 cup milk
- 1 1/2 teaspoons vanilla extract
- Frosting:
- 4 tablespoons room temperature unsalted butter*
- 1 cup confectioners sugar
- 1 tsp vanilla extract
- pinch of salt
- milk
Baked Spaghetti Squash
By Ckelley116
1. Preheat oven to 375. Pierce squash a few times with a sharp paring knife
- 1 small spaghetti squash (about 3-4 lbs)
- 2 tbsp butter
- 2 cloves garlic, finely minced
- 1/4 cup finely minced parsley (or basil)
- 1/2 tsp salt
- 1/4 cup shredded parmesan cheese
Broiled Salmon with Miso Glaze
By Ckelley116
Position oven rack in upper third of oven; preheat broiler
- 1 tablespoon sesame seeds
- 2 tablespoons sweet white miso paste
- 2 tablespoons mirin
- 1 tablespoon reduced-sodium soy sauce, or tamari
- 1 tablespoon minced fresh ginger
- A few drops hot pepper sauce
- 1 1/4 pounds center-cut salmon fillet, cut into 4 portions
- 2 tablespoons thinly sliced scallions
- 2 tablespoons chopped fresh cilantro, or parsley
Coconut Loaf
By Ckelley116
In a mixing bowl, cream butter and sugar
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1 1/4 cup flaked coconut
Corn and Parsnip Cakes
By Ckelley116
Cook parsnip in boiling water 12 minutes or until very tender; drain
- 1 cup chopped parsnip (about 4 ounces)
- 1 (15 1/4-ounce) can whole-kernel corn, drained
- 1/3 cup all-purpose flour
- 1/4 cup 2% reduced-fat milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon butter, divided
Chinese Orange Chicken
By Ckelley116
1. Add flour, salt and pepper to a medium ziploc bag
- 1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
- 4 tbsp flour
- salt and pepper to taste
- 1 tbsp canola oil
- 1/3 cup orange juice
- 1/2 cup rice wine vinegar
- 1/2 cup white sugar
- 2.5 tbsp soy sauce
- 1 tbsp orange zest
- 1/2 tbsp toasted sesame oil
- 2 tsp corn starch
- 1 tsp red pepper flakes