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Recipes
Peppered Pecans
By cprzybyl
Preheat an oven to 375 degrees F (190 degrees C)
- 1 teaspoon finely ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground dried thyme
- 2 egg whites
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 1/8 teaspoon liquid smoke flavoring (optional)
- 1 pound pecan halves
Plum Blueberry Upside Down Cake
By cprzybyl
Preheat oven to 350 degrees F (175 degrees C)
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Pumpkin Pecan Pie
By cprzybyl
Nutritional Info Per Serving 357 cal, 4 g pro, 51 g carb, 3 g fiber, 16
- 1/4 c butter, divided
- 1 1/4 c gingersnap cookie crumbs (about 30 cookies)
- 1 1/2 tsp vanilla extract
- 1 can (15 oz) pure pumpkin
- 1 lg egg
- 1 lg egg white
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 c dark brown sugar, divided
- 2 Tbsp honey
- 3/4 c pecan halves
Coconut Lime Rice
By cprzybyl
Rinse rice until the water runs clear; drain
- 1 cup basmati rice
- 1 tablespoon coconut oil
- 1 teaspoon butter
- 1/4 cup flaked coconut
- 1 cup coconut milk
- 1 cup chicken broth
- salt, to taste
- 1 lime, zested and juiced
- ground black pepper, to taste
Mahi Mahi Tacos with Ginger-Lime Dressing
By cprzybyl
Nutritional Information Amount Per Serving Calories: 310 | Total Fat: 13
- tablespoon olive oil
- salt and pepper to taste
- 6 (3 ounce) fillets mahi mahi fillets
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon minced fresh ginger root
- 1/4 teaspoon ground cumin
- 1 dash cayenne pepper
- 1 large mango - peeled, seeded and diced
- 1 cup diced fresh pineapple
- 1 avocado - peeled, pitted and diced
- 1 jalapeno pepper, minced
- 6 (6 inch) flour tortillas, warmed
- 1 cup chopped fresh cilantro
Health & Cooking
By cprzybyl
ADD/ADHD In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mush...
- 2 cups water
- 1/2 cup wild rice
- 2 pounds boneless, skinless chicken breasts, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 leeks, chopped and rinsed
- 1 1/2 pounds mushrooms, sliced
- 1 cup dry sherry, (see Note)
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup reduced-fat sour cream
- 1/3 cup chopped flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups frozen French-cut green beans
- 1/2 cup sliced almonds
Tender Zucchini Fritters with Green Goddess Dressing
By cprzybyl
Preparation DRESSING Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl
- Ingredients
- DRESSING
- 1 cup mayonnaise
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon distilled white vinegar
- 1 anchovy fillet, chopped
- FRITTERS
- 1 1/2 pounds medium zucchini (5 to 6), trimmed
- 1 1/2 teaspoons coarse kosher salt, divided
- 6 1/2 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup beer
- 1 4-ounce package soft fresh goat cheese, coarsely crumbled, chilled (about 1 cup)
- 1/3 cup (or more) extra-virgin olive oil
- 3 1/2 cups (lightly packed) me (lamb's lettuce; 2 to 3 ounces)
Creamy Blue Cheese Dressing
By cprzybyl
Nutritional Information (per serving) Calories38 Total Fat3g Saturated Fat1g Cholesterol4mg Sodium215mg Tota
- 1/3 cup(s) reduced-fat mayonnaise
- 1/3 cup(s) nonfat buttermilk, or nonfat milk
- 1/3 cup(s) nonfat plain yogurt
- 2 tablespoon(s) tarragon vinegar, or white vinegar
- 1 tablespoon(s) Dijon mustard
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 1/4 cup(s) crumbled blue cheese (1 ounce)
Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil
By cprzybyl
1. Preheat oven to 350 degrees F
- 1 1/4 pounds lasagna noodles, prepared according to package directions
- 2 pounds ricotta
- 1 teaspoon salt
- 8 ounces mozzarella, coarsely grated
- Puttanesca Sauce (recipe follows)
- Grilled Vegetables (recipe follows)
- Pesto Oil (recipe follows)
- (Puttanesca Sauce)
- Salt
- 1/4 cup olive oil
- 1 cup finely chopped onion
- 6 cloves garlic, minced
- 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice (recommended: San Marzano)
- 1 cup tightly packed, pitted, chopped Kalamata olives
- 2 tablespoons tomato paste
- 2 tablespoons drained capers
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- (Pesto Oil)
- 1/2 teaspoon cracked black pepper
- 2 cloves garlic, minced
- 2 cups loosely packed basil leaves
- 1 cup extra virgin olive oil
- 1 teaspoon salt
- (Grilled Vegetables)
- 4 medium zucchini, cut lengthwise into 1/4-inch slices
- 4 red or yellow bell peppers, roasted, seeded and peeled
- 2 medium eggplants (about 1 1/2 pounds), cut into 1/4-inch rounds
- 2 large yellow onions, cut into 1/4-inch rounds
- 1/4 cup extra virgin olive oil
- Pinch of salt
Spicy Macaroni and Cheese
By cprzybyl
Preheat oven to 350 degrees F
- 2 cups elbow pasta, cooked until almost al dente
- 16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
- 8 ounces Monterey pepper jack cheese, cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 4 slices bread
- 1 tablespoon butter
- Special equipment: 2-quart baking dish