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Recipes
Hotcakes with Delicious Blueberry Compote
By á-32
For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a med...
- Blueberry Compote:
- 18 ounces fresh blueberries
- 1/3 cup sugar
- Grated zest and juice of 1 lemon
- 1/4 cup coarsely chopped fresh mint leaves, optional
- Hotcakes:
- 1 cup fresh ricotta cheese
- 4 large eggs, separated
- 3/4 cup buttermilk, shaken
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- Pinch salt
- 1/2 cup fresh blueberries
- 3 About 3 tablespoons unsalted butter, plus more for serving
Slow-Cooked Jalapeno Corn
By á-32
Preheat the oven to 250 degrees F
- 24 ears corn
- 2 cups heavy cream
- 2 sticks (16 tablespoons) butter
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 6 cloves garlic, minced
- 4 jalapenos, sliced very thin
Chicken Apple Sausage Frittata
By á-32
Directions Preheat oven to 350 degrees F
- 1 teaspoon salt
- 2 tablespoons plus 1 teaspoons extra-virgin olive oil, divided
- 1/2 pound chicken-apple sausage, removed from casing
- 1/2 cup red onion, diced
- 2 tablespoons finely diced jalapeno
- 1/2 cup red bell pepper
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 2 (9-inch) flour tortillas
- 1/4 cup jack cheese, shredded
- 1/4 cup Cheddar, shredded
- 1/2 cup tomatoes, diced
- 1/2 cup scallions diced
Crockpot Spaghetti Squash Lasagna Bolognese
By á-32
Heat a large skillet over medium high heat
- 1 pound Spicy Italian Sausage
- 1 pound Lean Ground Beef
- 1 small sweet onion diced
- 2 cloves garlic minced
- Kosher salt and Pepper
- 1 32 ounce can peeled tomatoes
- 1/4 cup tomato paste
- 1 teaspoon oregano
- 1 bay leaf
- 1 cup whole milk
- 1 large spaghetti squash rinsed
- 8 ounces Burrata
- Parmesan for serving
Homade Sazon Seasong Mix
By á-32
Combine all ingredients and mix well
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground annatto seeds (achiote) or turmeric
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons oregano
- 1 tsp ground black pepper
Chocolate Raspberry Cheesecake Pie
By á-32
Preheat the oven to 350 degrees
- INGREDIENTS for Cheesecake:
- 1 (8-inch) store-bought graham cracker crust – chocolate or regular*
- 1 cup frozen or fresh raspberries
- 6 ounces cream cheese
- 1 14-ounce can sweetened condensed milk
- 1 egg
- 3 Tablespoons lemon juice
- 1 teaspoon vanilla
- INGREDIENTS for Chocolate Glaze:
- 2 ounces semi-sweet chocolate (I use 1/3 cup chocolate chips)
- 1/4 cup whipping cream (or milk)
Marinated Eggplant With Tahini and Oregano
By á-32
Preheat the oven to 425°F
- 3 medium Japanese eggplants
- Extra-virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 jalapeño, finely chopped
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped oregano
- 1/2 cup freshly squeezed lemon juice, divided
- 3 cloves garlic, divided
- 2/3 cup tahini
Kung Pao Chicken
By á-32
reparation 1. Heat sesame oil in a large skillet over medium-high heat
- * 2 tablespoons dark sesame oil
- * 1 cup chopped onion
- * 2 garlic cloves, minced
- * 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- * 3/4 cup water
- * 3 tablespoons lower-sodium soy sauce
- * 2 teaspoons cornstarch
- * 1 teaspoon brown sugar
- * 1/2 teaspoon bottled minced ginger
- * 1 to 1 1/2 teaspoons crushed red pepper
- * 1 cup thinly sliced red bell pepper (about 1 large pepper)
- * 1 cup snow peas, trimmed
- * 2 tablespoons chopped unsalted, dry-roasted peanuts
Slow Cooking Enchiladas | Skinny Ms.
By á-32
Serving size: 1 enchilada | Calories: 249 | Total Fat: 6 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol:
0/5
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Cooking Light All American Chili
By á-32
Heat a large Dutch oven over medium-high heat
- 6 * 6 ounces hot turkey Italian sausage
- 2 * 2 cups chopped onion
- 1 * 1 cup chopped green bell pepper
- 8 * 8 garlic cloves, minced
- 1 * 1 pound ground sirloin
- 1 * 1 jalapeño pepper, chopped
- 2 * 2 tablespoons chili powder
- 2 * 2 tablespoons brown sugar
- 1 * 1 tablespoon ground cumin
- 3 * 3 tablespoons tomato paste
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/4 * 1/4 teaspoon salt
- 2 * 2 bay leaves
- 1 1/4 * 1 1/4 cups Merlot or other fruity red wine
- 2 * 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
- 2 * 2 (15-ounce) cans kidney beans, drained
- 1/2 * 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese