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Recipes
Shrimp With Avocado-Mango Salsa
By Tricia33
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray
- Vegetable oil cooking spray
- 8 cups baby spinach
- 1 cup couscous
- 1 lb medium shrimp, shelled and deveined
- 1/2 cup chopped fresh cilantro, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt, divided
- 1 large mango, peeled and diced
- 1 medium avocado, diced
- 1 medium tomato, diced
- 1/4 cup chopped red onion
- 1/2 jalapeño chile, seeded and finely chopped
- 1 tablespoon fresh lime juice
Caramel Apple Cinnamon Rolls
By Tricia33
Disclaimer: I don’t have a kitchen aid or stand mixer, so I kneaded my dough by hand
- Cream Cheese Frosting:
- Sweet Dough
- 3 1/2 – 4 cups all-purpose flour
- 1 Tablespoon active dry yeast
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup butter, at room temperature
- 1 egg, at room temperature
- Apple Filling
- 5 Tablespoons butter, melted
- 1 cup brown sugar
- 1 large can apple pie filling, chopped
- 2 Tablespoons Cinnamon
- 4 oz. cream cheese, at room temperature
- 1.2 cup softened butter
- 1 teaspoon vanilla extract
- 1/2 tablespoon corn syrup
- 1 Tablespoon milk or cream
- 2 cups powdered sugar
- Caramel Drizzle
- 1/2 cup brown sugar
- 3 tablespoons corn starch
- 1/2 cup light corn syrup
- 1/4 cup cream
- 1/4 cup butter
- 1/4 teaspoon salt
Cinnamon Peach Jam
By Tricia33
~For basic peach jam omit the cinnamon sticks
- •3 pounds Fresh Ripe Peaches
- •4 whole Cinnamon Sticks
- •3 Tablespoons Fresh Lemon Juice
- •1-½ package Powder Pectin
- •7 cups Sugar
Peach Cobbler
By Tricia33
Preheat the oven to 375° F
- •2 pounds Ripe Peaches
- •¾ cups Sugar, Divided
- •1 Tablespoon Cornstarch
- •½ cups Butter, Softened
- •1 whole Egg
- •½ teaspoons Vanilla Extract
- •1 teaspoon Grated Lemon Zest
- •¾ cups Flour
- •¼ teaspoons Baking Powder
- •1 pinch Salt
Coconut Chicken Fingers
By Tricia33
1. Sprinkle chicken with salt and pepper
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup rice flour
- 1 cup whole buttermilk
- 1 large egg
- 1 1/2 cups unsweetened flaked coconut
- 3 tablespoons canola oil
- Sweet chile sauce (optional)
Chicken Enchilada Dip
By Tricia33
In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jala...
- 1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)
- 1 (8 ounce) package cream cheese, softened
- 1 cup mayonaise
- 1 (8 ounce) package shredded Mexican blend cheese
- 1 (4 ounce) can diced green chili peppers
- 1 jalapeno pepper, finely diced (use more is you like more heat)
Mexican Shrimp and Avocado Cocktail
By Tricia33
Marinate cooked shrimp for one hour in lime juice
- 2 *2 pounds fresh bay shrimp, cooked
- 1 *1 cup fresh lime juice
- 2 *2 cups cherry tomatoes, chopped
- 1/2 *1/2 cup white onion, minced
- 4 *4 fresh jalapeno chiles, seeded and minced
- 1 *1 bunch cilantro leaves, roughly chopped, saving a few extra leaves for garnish
- 3 *3 avocados, diced
- 1/4 *1/4 cup capers, rinsed and drained
- 1/2 *1/2 cup green cocktail olives with pimentos, rinsed and sliced
- 1/2 *1/2 cup cumcumber, peeled and diced
- 1/2 *1/2 cup ketchup
- 2 *2 tablespoons red wine vinegar
- 1/2 *1/2 cup extra virgin olive oil
- 1/2 *1/2 teaspoon salt
- *Lettuce leaves
- *tortilla chips
Biscuits and Gravy
By Tricia33
First, this gravy technique is applicable to just about any gravy situation you may come across on your path throug...
- 1 pound Breakfast Sausage
- 1 can (16 Oz.) Canned Biscuits
- 2 Tablespoons Flour
- 1 cup Milk
- Salt
- Pepper
South of the Border Sandwiches
By Tricia33
Preheat oven to 350 degrees
- 1 loaf French bread, cut into 3/4" thick slices
- 1/2 cup olives, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/3 cup lite mayonnaise
- 1/3 cup nonfat sour cream
- 1/3 cup green onions, chopped
- 1 pound sliced turkey
- 2 medium tomatoes, thinly sliced
- 2 ripe avocados, sliced
- 3/4 cup cheddar cheese, shredded
- 3/4 cup pepper jack or Monterey Jack cheese, shredded
Roasted Corn and Radish Salad with Avocado-Herb Dressing
By Tricia33
Salad: 1. Preheat oven to 450°
- Salad:
- 1/2 ripe peeled avocado, sliced
- 1 teaspoon fresh lime juice
- 2 ears yellow corn with husks
- 2 heads Boston or Bibb lettuce
- 1/2 cup thinly sliced radishes
- 1/2 cup Avocado-Herb Dressing
- Dressing:
- 1/2 cup light mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup reduced-fat sour cream
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon anchovy paste
- 1/8 teaspoon salt
- 1/2 ripe peeled avocado
- 1 garlic clove, minced
- 2 tablespoons water
- 1 tablespoon white wine vinegar
- 3 drops hot sauce