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Recipes
Spicy Louisiana Shrimp Dip
By á-32
Spicy Louisiana Shrimp Dip is awesome served with crackers or baguette slices
- 1/4 cup chives, or minced green onions
- 1 red bell pepper, minced
- 1/4 cup mayonnaise
- 8 ounces cream cheese
- 1/4 cup Parmesan cheese
- 12 ounces SeaPak Shrimp Scampi
- 2 tablespoons lemon juice
- 1 lemon, zested
- 1 tablespoon cajun seasoning
- 2 teaspoons Worcestershire sauce
- 1 sourdough bowl
Shrimp Cobb Salad
By á-32
* 1. Cook bacon in a large nonstick skillet over medium heat until crisp
- 4 slices center-cut bacon
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Cooking spray
- 1/4 teaspoon salt, divided
- 2 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon whole-grain Dijon mustard
- 1 (10-ounce) package romaine salad
- 2 cups cherry tomatoes, quartered
- 1 cup shredded carrots (about 2 carrots)
- 1 cup frozen whole-kernel corn, thawed
- 1 ripe peeled avocado, cut into 8 wedges
Chicken Curry Soup
By á-32
Directions In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to co...
- 3 pounds boneless, skinless chicken thighs, trimmed
- 2 medium onions, halved and thinly sliced
- 8 garlic cloves, thinly sliced
- 16 thin slices peeled fresh ginger (about 1 ounce)
- 2 tablespoons curry powder, preferably Madras
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Coarse salt
- 2 packages frozen green peas (10 ounces each)
- 2 cups unsweetened coconut milk
- 1/2 cup toasted cashews (optional, for serving)
- 1/4 cup cilantro leaves (optional, for serving)
Country Asparagus Salad
By á-32
ARUGALA, GRILLED ASPARAGUS, FRESH ROASTED BEETS & PEARS TOSSED IN A LIGHT RASPBERRY VINAIGRETTE FINISHED WITH GOAT ...
- Arugala
- Grilled Asparagus
- Roasted Beets
- Pears
- Goat Cheese
- Egg
- Raspberry Vinegar
- dijon mustard
- EVO
- shallot
Breakfast Lasagna
By á-32
Directions For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the ...
- 1 1/2 cups chickpea flour
- 1/4 cup plus 8 teaspoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 12 ounces finely diced pancetta
- 8 large eggs, at room temperature
- 2 cups whole milk, at room temperature
- One 7-ounce jar sun-dried tomatoes, drained and coarsely chopped
- 1/4 cup chopped fresh basil
- 3 tablespoons chopped fresh thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded white Cheddar (8 ounces)
- 2 cups shredded fontina (8 ounces)
- Vegetable oil cooking spray
Chai Pumpkin Pie
By á-32
Instructions 1. Preheat the oven to 375 degrees F
- Ingredients
- 1 pie crust, homemade or store-bought
- 1 can (15 ounce) pumpkin puree
- 1/2 cup Land O Lakes® Heavy Whipping Cream
- 3 eggs
- 1/3 cup real maple syrup
- 2 tablespoons dark brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- Maple Whipped Cream
- 1 cup Land O Lakes® Heavy Whipping Cream
- 2 tablespoons real maple syrup
- 1 vanilla bean, seeds removed
- chai sugar, for sprinkling (optional
Salted Caramel Ice Cream
By á-32
by Andrea Albin
- 1 1/4 cups sugar, divided
- 2 1/4 cups heavy cream, divided
- 1/2 teaspoon flaky sea salt such as Maldon
- 1/2 teaspoon pure vanilla extract
- 1 cup whole milk
- 3 large eggs
QUINOA WITH CORN, TOMATOES, AVOCADO, AND LIME
By á-32
Heat 1 tablespoon olive oil in a medium sauce pan over medium-low heat
- 2 tablespoons olive oil, divided
- 1/2 cup chopped yellow onion, from one small onion
- 1 cup pre-washed quinoa (if not pre-washed, follow package instructions for rinsing)
- 1-2/3 cups low sodium vegetable broth (recommended brand: Swanson Organic)
- 1 teaspoon salt, divided
- 1 cup chopped tomatoes, from 2 medium tomatoes
- 1-1/4 cups fresh cut cooked corn, from 2 cobs
- 2 scallions, white and green parts, finely sliced
- 1 small jalapeno pepper, seeded and finely chopped
- 1/3 cup chopped fresh cilantro
- 2 tablespoons lime juice, from 1 large lime
- 1 avocado, cut into bite-sized chunks
Grilled Ratatouille
By á-32
Directions Preheat grill to medium-high
- 2 zucchini, cut into quarters lengthwise
- 2 yellow squash, cut into quarters lengthwise
- 2 Japanese eggplant, halved lengthwise
- 2 red bell peppers, stemmed, seeded and quartered
- 2 yellow bell peppers, stemmed, seeded and quartered
- 2 red onions, quartered
- 1 pint cherry tomatoes
- 1/2 cup olive oil, plus 2 tablespoons
- Salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh oregano leaves
- 1/4 cup finely chopped flat-leaf parsley leaves
- Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-ratatouille-recipe.html?oc=linkback
Simple Clam Chowder
By á-32
Marge Perry, Cooking Light JANUARY 2008
- 2 bacon slices
- 2 cups chopped onion
- 1 1/4 cups chopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 garlic cloves, minced
- 6 (6 1/2-ounce) cans chopped clams, undrained
- 5 cups diced peeled baking potato (about 1 pound)
- 4 (8-ounce) bottles clam juice
- 1 bay leaf
- 3 cups fat-free milk
- 1/2 cup all-purpose flour (about 2 1/4 ounces)