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Recipes
Spicy Louisiana Cajun Shrimp with Chipotle
By Stina
Cajun Spice Mix Makes 1 cup 5 tbsp kosher salt 2 tbsp cayenne pepper 2 tbsp garlic powder 1 tbsp chili p...
- 1 1 1 lb medium shrimp, peeled and deveined, with tail shell intact
- 2 2 2 tbsp olive oil
- 1 1 1 tbsp Cajun seasoning - homemade or store bought
- 1/2 1/2 1/2 tbsp chipotle peppers in adobo sauce, finely chopped
- 1/2 1/2 1/2 tsp brown sugar
- 1 1 1 lemon or lime, sliced in wedges for garnish
- Salt and pepper, for seasoning
- to 30-60 large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.
- to Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.
- to 1/2 to 2 skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.
Walnuts & Cream Cheese Pastel
By Stina
Preheat oven to 325 F. Put the empanada pastry on your work surface
- 7 ounces, fluid Empanada Pastry
- 1/4 cups Chopped Walnuts
- 2 Tablespoons Cream Cheese
- Ground Nutmeg And Salt To Taste
- Olive Oil, For Greasing Your Pan
Chicken Lo Mein
By Stina
Cook the noodles according to the package directions until just tender
- 1/2 pound angel hair pasta
- 3 tablespoons hoisin sauce
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped fresh ginger
- 1 medium onion, halved lengthwise and thinly sliced
- 4 to 5 shiitake mushroom caps, thinly sliced
- 1/2 cup thinly sliced carrots
- 1 cup broccoli florets
- 1 cup sugar snap pea pods, halved
- 1 (15-ounce) can Chinese baby corn, drained and cut in thirds
- 1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips
Italian Fried Olives
By Stina
Recipe courtesy Giada De Laurentiis, 2008
- 1-ounce Gorgonzola cheese, at room temperature
- 1/4 cup ricotta cheese, at room temperature
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons lemon zest
- 20 pitted green olives, rinsed and dried thoroughly
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- 1/2 cup plain bread crumbs
- Vegetable oil, for frying
Cheesy Hash Brown Casserole
By Stina
1.Stir together potatoes, 1/2 cup butter, salt, pepper, onion, soup and cheese in large bowl
- 2 lbs. frozen hash brown potatoes, thawed
- 3/4 cup butter, melted, divided
- 1 tsp. salt
- Dash of pepper
- 1/2 cup chopped onion
- 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
- 2 cups (8 oz.) Sargento® ChefStyle Shredded Mild Cheddar Cheese
- 2 cups crushed cornflakes
- Paprika (for color)
Fish Tacos
By Stina
For the avocado cream: Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot sauce to taste i...
- 2 cups/500ml plain thick yogurt or sour cream
- 4 avocados, pitted, peeled and chopped
- 1 jalapeno pepper, seeded and chopped
- Zest and juice of 1 lime
- A handful fresh cilantro leaves, chopped
- A few drops green hot sauce, such as Tabasco
- Salt and freshly ground black pepper
- 2 tablespoons/30ml olive oil
- 2 tomatoes, seeded and chopped
- 1 clove garlic, minced
- 1 onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- Juice of 1 lime
- A handful fresh cilantro leaves, chopped
- Salt and freshly ground black pepper
- 3 cups/750ml all-purpose flour
- 1/4 cup/60ml cornstarch
- 1 tablespoon/15ml baking powder
- Salt and freshly ground black pepper
- 2 1/2 cups/625ml beer (2 bottles)
- 2 eggs, beaten
- Canola or peanut oil, for frying
- 1 pound haddock fillets, cut into large cubes (450 grams)
- Homemade Tortillas, recipe follows
- Iceberg lettuce, finely shredded
- Spicy Green Chili Sauce, recipe follows
Spinach Cheese Frittata
By Stina
In a 10-inch nonstick skillet combine the oil, red onion, red bell pepper, asparagus, and minced garlic
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1 cup fresh asparagus, cut into 1 1/2 inch pieces
- 1/2 teaspoon minced garlic
- 8 large eggs, beaten
- 1 cup Daisy Brand Cottage Cheese
- 1/4 cup 2% milk
- 10 ounces frozen loose leaf chopped spinach, thawed and drained
- 8 slices bacon, cooked and crumbled
- 1/4 cup shredded Parmesan cheese
Salsa
By Stina
Puree all ingredients except green onion in a food processor until combined
- 1 can (28 Oz. Size) Chopped Tomatoes, Do Not Drain
- 1 bunch Cilantro, Leaves And Top Stems, Chopped
- 2 whole Medium Jalapenos, Seeded And Chopped
- 3 cloves Garlic, Chopped
- 1 whole Lemon, Juiced
- 1 whole Lime, Juiced
- 2 teaspoons Cumin
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
- 6 stalks Green Onion, White And Green Part Chopped
Parmesan Ham Frittata Recipe
By Stina
In a 6-in. broiler-proof skillet, saute the onion, green pepper and garlic in oil
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 eggs
- Salt and pepper to taste
- 1/2 cup cubed fully cooked ham
- 1/4 cup grated Parmesan cheese
Perfect Summer Fruit Salad
By Stina
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high ...
- 2/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1/3 cup packed brown sugar
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 2 cups cubed fresh pineapple
- 2 cups strawberries, hulled and sliced
- 3 kiwi fruit, peeled and sliced
- 3 bananas, sliced
- 2 oranges, peeled and sectioned
- 1 cup seedless grapes
- 2 cups blueberries