Saturday, January 19, 2013

Grapefruit Smoothie

pic 001

Ingredients:

1/2 grapefruit

1/2 beet

1/2 red pepper

Squeeze of honey

Wheatgrass juice

Frozen banana

Directions:

Put ingredients in juicer, fill with either either milk or water…SHAZAM!

Saturday, January 12, 2013

Cucumber Smoothie

cucumber

Ingredients:
- Frozen banana slices
- Wheatgrass juice
- 1 T. peanut butter
- Half cucumber
- 4-5 cherub tomatoes
- Milk
Put all ingredients in juicer and alakazam!

Wednesday, January 9, 2013

Paleo Brownies


Ingredients:
16oz almond butter
2 eggs
1 cup honey
1 banana
1 tbsp pure vanilla
½ cup cocoa powder
½ tsp sea salt
1 tsp baking soda

Optional:
½ cup Pecans or almond slivers
½ cup Dark chocolate chips

Mircrowave almond butter a little and blend until smooth.  Add eggs, honey, vanilla, and banana. Blend dry ingredients and add to mixture.  Grease 9x13 pan.  Bake 325 for 30 minutes.

Friday, December 7, 2012

Tuesday, January 24, 2012

Pad Thai

1/2 lb gluten-free wide rice noodles

1/3 cup fresh lime juice
3 tbsp gluten-free fish sauce
1 tbsp gluten-free rice vinegar
1 tbsp granulated sugar
1 tbsp gluten-free sweet chili sauce
1 tbsp canola oil
1 shallot, finely minced
2 garlic cloves, finely minced
1 tsp olive oil
2 eggs, lightly beaten
1/4 cup unsalted roasted peanuts, coarsely chopped
2 cups bean sprouts
4 scallions, thinly sliced, using both white and green parts
1/2 cup packed fresh cilantro leaves, chopped

Bring a large pot of salted water to a boil, and cook the noodles according to the package instructions. Drain, and set aside.

In a small bowl, whisk together the lime juice, 1/3 cup of water, and the fish sauce, rice vinegar, sugar, sweet chili sauce, canola oil, shallot and garlic. Add the warm noodles and toss.

Heat the olive oil in a large skillet over medium-high heat, and add the eggs. Tilt the skillet so the eggs cover the entire inside of the pan. Cook for 30 seconds. Flip the eggs over and cook for 30 seconds more, until the eggs are cooked through. Transfer the egg "pancake" to a cutting board and let it cool. Slice into thin strips and set aside. Top the noodles with the peanuts, sprouts and scallions. Using a pair of tongs or two large spoons, toss until the noodles are evenly coated. Sprinkle with the cilantro, top with the cooked egg and serve immediately.

Source:  DELICIOUSLY G-FREE

Monday, January 2, 2012

Crawfish Etoufee

1/2 cup butter

1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed golden mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound crawfish tails

1.  In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.

2.  Stir in condensed soups and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes. The mixture will look very thick and curdled at first, but will become smooth with cooking. Do not add water.

3.  Add the crawfish; cook for about five minutes more. Serve.

Wednesday, December 7, 2011

Red & White Sugar Cookie Pinwheels

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 tablespoon red food coloring.( I highly recommend the gel variety. You can buy it at any craft store. It is much brighter and you can use less)
Powdered sugar, for rolling out dough
3 tablespoons milk

Directions
Sift together the flour, salt and baking powder and set aside.

Cream butter and sugar together in another large bowl. Add egg, vanilla, milk and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food coloring, beating until fully combined. You may have to knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring.

Now very carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. NOTE: do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
Now place a generous amount of sprinkes in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
Preheat oven to 375 degrees F.

Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake fo2 10-15 minuets depending on how thick you sliced the cookies.

Source:  Shine Project

Monday, November 28, 2011

Neiman Marcus Chocolate Chip Cookies


Ingredients
•1/2 cup (1 stick) butter, softened
•1 cup light brown sugar
•3 tablespoons granulated sugar
•1 large egg
•2 teaspoons vanilla extract
•1-3/4 cups all purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1-1/2 teaspoons instant espresso coffee powder
•1-1/2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies
Source:  Neiman Marcus

Tuesday, June 28, 2011

Corn Fritters

Fritters:
2 teaspoons canola
1 ear fresh sweet corn kernels (about 1 cup)
2 scallions, thinly sliced
1 small red bell pepper, diced
1/4 cup chopped fresh cilantro
1 cup biscuit mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
The zest of 1 lime
1/4 cup milk
1 large egg

Dipping Sauce:
3 ounces PHILADELPHIA cream cheese, softened
3/4 cup chipotle salsa
1 to 2 tablespoons chopped fresh cilantro

1. In a large skillet over medium-high heat, warm 2 teaspoons canola oil. Add corn and saute 2 minutes or until golden brown. Add scallions and red bell pepper, and saute 3 to 5 minutes, or until vegetables are browned but not too soft. Stir in the cilantro. Remove from heat and set aside.
2. In a large bowl stir biscuit mix, salt, cayenne, cumin, and lime zest. Whisk the milk and egg and add to the biscuit mixture. Stir until just combined. Add the vegetables and stir until just incorporated.
3. In a deep, heavy bottomed pot, add 2 inches of canola oil, and heat to 375 degrees F. Drop batter by the teaspoonful into the hot oil and fry a few at a time, 30 to 60 seconds, flipping once, until golden brown all over. Transfer to a paper-towel lined plate. Repeat.
4. To make the dipping sauce: Combine all ingredients in a small bowl and stir until well blended. Serve with hot fritters.

Source:  Food Blogga

Thursday, June 9, 2011

Homemade Ice Cream = Key Lime Pie

1 1/2 cups whole milk

1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.


Pour mixture into your ice cream maker, and freeze according to manufacturer's instructions.

Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges.

Source:  Good Life Eats

Thursday, June 2, 2011

Coconut Lime Semifreddo

1 can unsweetened coconut milk (13.5 oz)
1 can sweetened condensed milk (14 oz.)
1 tablespoon finely grated lime zest
1/4 teaspoon coarse salt
1 1/2 cup cold heavy cream
1/2 cup sweetened shredded coconut, toasted
1 mango, thinly sliced

Line a 4 1/2 by 8 1/2 inch loaf pan with parchment paper leaving an overhang on each side. Prepare a large bowl of ice water, set aside. In a medium saucepan, combine the coconut milk and the sweetened condensed milk together and bring to a boil over high heat. Reduce heat and cook at a rapid simmer until the mixture starts to thicken, about 10 minutes. Remove from the heat and stir in the salt & lime zest. Place saucepan over the bowl of ice water and stir the mixture until it's cool, about 5 minutes.

In a large bowl, beat cream with a hand held electric mixer until stiff peaks form. Gently fold the whipped cream into the coconut milk mixture. Pour into the loaf pan and top with coconut. Freeze until firm, 6 hours or overnight. When ready to serve, let the semifreddo sit at room temperature for 20 minutes. Invert on a platter, remove the parchment and top with the sliced mango.

Source:  Shutterbean

Wednesday, April 27, 2011

Thursday, April 21, 2011

Potato Streudel

Source:  Simple Bites

Ingredients:

1 lb puff pastry
2 lbs potatoes
1 cup sour cream
1 teaspoon sea salt
1 teaspoon fresh rosemary, chopped
fresh cracked pepper
1/2 teaspoon minced garlic

Glaze:
1 egg yolk
1 tablespoon milk

Preheat oven to 350°F. Roll puff pastry on a sheet of parchment paper until it is a 16×16 square. Transfer parchment and puff to a large baking sheet. Cover and chill while you prep your potatoes.

Peel, rinse and thinly slice potatoes. Toss with sour cream, salt & pepper, rosemary and garlic.  Place potatoes in the middle of the puff pastry and wrap up.

Beat egg yolk and milk together to make an egg wash. Brush over the top of the strudel and sprinkle with sea salt.

Transfer to the oven and bake for 45 minutes, rotating the pan a few times to ensure even browning. Serve warm.

Grandma & Grandpa's Barbeque Sauce

1 bottle Hunts ketchup (36 oz)
1 cup orange juice
1/4 cup worchestershire sauce
1/4 stick butter
1 chopped onion

Pour the ketchup into a saucepan.  Pour orange juice into the ketchup bottle, shake, and pour into the saucepan.  Add worchestershire sauce, butter, and onion.  Bring to a boil, reduce heat. 

Wednesday, March 23, 2011

Grandma's Sugar Cookies


1 cup sugar
½ cup shortening
1 unbeaten egg
½ teaspoon vanilla
2 teaspoons orange flavoring
2 cups all-purpose flour
Dash of salt
2 tablespoons milk
½ teaspoon baking soda

Cream sugar and shortening. Add egg and flavoring. Mix well. Sift together flour, soda, and salt and add to mixture. Stir in milk. Dip hands in flour and form dough into small balls. Place on greased cookie sheet about 2 inches apart. Flatten with a flat-bottom glass dipped in sugar as each cookie is pressed. Bake at 400 degrees for 10 minutes.

Wednesday, February 23, 2011

Chicken Parmiagana

Ingredients
4 to 6 boneless, skinless chicken breasts, trimmed and pounded flat
1/2 cup all-purpose flour
Salt & Pepper to taste
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup wine—white or red is fine
Three 14.5-ounce cans crushed tomatoes
2 tablespoons sugar
1/4 cup chopped fresh parsley
1 generous cup freshly grated Parmesan cheese
Thin linguine

Mix flour, salt, and pepper together on a large plate. Dredge flattened chicken breasts in flour mixture. Set aside. Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Remove chicken breasts from the skillet and keep warm. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes. Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes.

Cook linguine until al dente

Toward the end of cooking time, add chopped parsley and give sauce a final stir. Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste. Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Source:  Pioneer Woman

Cajun Chicken Pasta

Ingredients
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Preparation Instructions


Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!


Source:  Pioneer Woman

Beef and Broccoli

Ingredients

3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper

For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add beef slices and stir until coated. Let stand for 10 minutes

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Tips

So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch the broccoli first, before stir frying the beef. This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking. And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 ½ minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.