Mexican Dorito Casserole

LINK IS POSTED IN THE COLUMN ON THE RIGHT

2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

Directions:

1. Pre-heat oven to 350-f degrees.
2. In a mixing bowl, combine all ingredients except doritos.
3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Artichoke Bread from Valerie's Kitchen

 

Cheesy Artichoke Bread
Yield: Approximately 16 pieces
Ingredients:

• 1 cup shredded mozzarella cheese
• 1/2 cup shredded or shaved Parmesan
• 1/2 cup mayonnaise (light or regular)
• 3 ounces reduced fat cream cheese (Neufchatel cream cheese)
• 1 (14 ounce) can artichokes in water, drained and chopped
• 8 to 10 jarred jalapeno peppers (tamed or hot), diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Lawry’s Seasoned Salt
• Fresh ground black pepper to taste
• 1 loaf French bread

Directions:
Preheat your oven to 400 degrees. Line a baking sheet with foil and set aside.
Combine all ingredients in a mixing bowl. Slice the loaf of French bread down the middle and spread the mixture evenly over both halves of the bread. Place the artichoke coated bread on the foil lined baking sheet, place in the oven and bake for 20 minutes. Switch oven to broil setting for a minute or two at end of baking time.
Remove from oven when it is lightly golden brown and allow to cool for a minute or two. Slice into serving size pieces.
 

French Toast Casserole

Baked French Toast Casserole

butter (for preparing baking dish)

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows 

Prepare 9x13 baking dish by generously buttering the entire dish.  Set baking dish aside.  Slice French bread, on the bias approximately 1-inch thick. Arrange slices in your prepared baking dish in 2 rows, overlapping the slices. Set dish aside.

In a large bowl, whisk eggs.  Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and whisk until blended but not too bubbly.

Pour mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. I like to make sure all my slices are good and coated.  Even dunking them in the mixture sometimes.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Scoop out praline topping and make 8 dollops of topping.  Then spread Praline Topping evenly over the bread (like you are icing a cake) and bake for 40 minutes, until puffed and lightly golden.  Serve with a dollop of butter (room temperature)





Praline Topping 
2 sticks unsalted butter, room temperature 
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg



Combine all ingredients in a medium bowl and mix well with a wooden spoon.

Dump Cake

dump-cake.html

• 1 box yellow cake mix
• 1 can (about 20 oz) crushed pineapple
• 1 can cherry pie filling
• 1/2 cup (1 stick) butter, melted
• 1/2 cup coconut
• 1/4 cup sliced almonds
•  
•  
•  
•  
•  
• Dump Cake

Preheat oven to 350 degrees.  No need to grease or spray, but feel free if you'd like to do this.

Empty the cans of pineapple (yes, even the juice) and cherry pie filling in the baking dish.  Stir to combine the fruit.

Distribute dry cake mix evenly over fruit in the baking dish.  Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter).  Top with coconut and sliced almonds.

Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown.  Serve warm or chilled.  Cream is nice poured on top.

Serves 8-10

Read more: http://www.bakeatmidnite.com/2013/04/dump-cake.html#ixzz2TlYmTiKg

Shrimp recipe

cinnamonspiceandeverythingnice.com

Roasted Lemon Garlic Herb Shrimp

by Reeni

Ingredients

1/3 cup olive oil

1 lemon, zested then half cut into thin slices and other half into wedges

3-4 fresh thyme sprigs, leaves removed

sea or kosher salt and fresh black pepper

spaghetti/pasta, couscous or rice for serving

2 tablespoons butter

1 pound fresh shrimp, medium-sized, deveined with tails off

5 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Banana Smoothie

BANANA SMOOTHIE

from Shugary Sweets

I added in all the delicious flavors of a traditional banana split (bananas, pineapple, strawberry, chocolate) and topped it with whipped cream too. You could take it a step further and add some chopped nuts on top, but they don’t go through the straw to well.

Ingredients

• 4-5 ice cubes
• 1 small banana
• 1/4 cup crushed pineapple (drained)
• 3 whole strawberries (hulled)
• 2 Tbsp vanilla soy milk
• 1 scoop protein powder
• 1 Tbsp chia seeds
• 2 Tbsp whipped cream
• 1 cherry
• 1 tsp chocolate syrup

Instructions

1. In a blender, combine ice, banana, pineapple, strawberries, milk and protein powder. Blend until fully combined. Add chia seeds and pulse until mixed into smoothie. Pour into a large glass and top with whipped cream, a cherry and chocolate syrup. ENJOY!

Spicy roasted potatoes

 SITE: ALWAYS ORDER DESSERT


Spicy Roasted Potatoes
Serves 2 as a main, 4 as a side

Ingredients
3lbs Idaho (Russet) potatoes
Extra virgin olive oil
Kosher salt
1 tablespoon smoked spanish paprika
2 teaspoons ground aleppo pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro, finely chopped
1/4 cup Parmesan, grated (optional)

Directions
Preheat oven to 400 degrees. Wash and scrub potatoes, but don't bother to peel. Dice into 3/4" cubes and place in a large bowl. Drizzle generously with Extra virgin olive oil and toss to coat. Season generously with kosher salt. Add the paprika,  aleppo, black, and cayenne peppers, and toss again.

Spread out on a baking sheet and roast 25 minutes. Use a spatula to stir and flip the potatoes, and return to the oven for about another 15-20 minutes, or until golden and completely cooked.

Taste and adjust seasoning. Top with fresh cilantro and Parmesan. Serve immediately.

great idea!

http://myrecipejourney-lillian.blogspot.it

 

Meatloaf Muffins

INGREDIENTS;
2 lbs. 93% lean ground beef
2 large eggs
1 cup of prepared tomato sauce
1 cup of fresh breadcrumbs
1/2 cup fresh grated parmesan cheese
2 large cloves crushed garlic
2 tbls. dried parsley
1/2 tsp. onion powder
1/2 tsp. dried oregano
DIRECTIONS;
In a large bowl mix together all dry ingredients.
Then add in all wet ingredients and mix til well incorporated.
Preheat oven to 350 degrees.
Grease a small 12 count muffin pan.
Evenly divide the meatloaf mix into each muffin portion.
Place the muffin pan on a cookie sheet to catch any overflow of grease.
Bake uncovered on center rack for about 45 - 50 minutes or til full cooked.
Remove from oven and place each muffin on a serving platter.
Top each muffin with mashed potatoes and serve with brown gravy.

Macaroni and cheese

• from www.bakeatmidnite.com/ 
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• 2 cups uncooked elbow macaroni
• Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
• 1/4 tsp salt
• 1 tsp oil or butter

For the sauce:

• 1/2 cup heavy cream
• 2 cups whole milk (I generally mix 1 1/2 cups milk with 1/2 cup half and half cream)
• 1 cup cubed Velveeta
• 8 oz shredded sharp cheddar
• 2-3 strips of crisp bacon, diced
• 1/2 tsp freshly ground black pepper

For the topping:

• 1 cup soft breadcrumbs
• 1 tbs butter, melted

Place the macaroni, water, salt and oil in bowl of 7-cup rice cooker.  Set rice cooker to COOK.  Check macaroni in about 10 minute.  If water is almost absorbed, switch cooker to WARM.  When water is absorbed, the cooker will automatically switch to keep warm mode, but it's better in this case to catch this before it does.  However, if it has already gone to keep warm, it's no tragedy, but some elbows on the bottom may have started to brown (which is perfectly OK).  Leave the cooked elbows in the rice cooker's pot.

Add sauce ingredients to cooked macaroni in the rice cooker's pot.  Switch cooker to COOK and with lid open, stir until cheeses are melted.  Close lid and cook for about 5 minutes, or until sauce is reduced by 25%.

While sauce is reducing, mix breadcrumbs with the melted butter.  Set aside.

Preheat oven to 350 degrees.  Spray or grease a 1.5 quart deep casserole.  

Add macaroni and sauce to prepared baking dish.  Top with buttered bread crumbs.

Bake at  350 for 20-30 minutes or until sauce bubbles along the edges and the crumbs are nicely browned.

Serves 4-6

**For Conventional Cooking**

Cook elbows as per package directions; drain and set aside.

In a medium saucepan ,combine sauce ingredients, except for bacon.  Stir constantly over medium heat until cheeses are melted.  Reduce heat and stir constantly until sauce is slightly reduced (about 25%).  Add the bacon and cooked, drained macaroni.  Proceed from here as in the directions above.

Read more: http://www.bakeatmidnite.com/2013/05/classic-cheddar-bacon-macaroni-cheese.html#ixzz2TdFx2fFY

Cucumber Salad

Cucumber Salad With Ginger

 hillbillyhousewife.com

Here’s a salad that’s as simple as it is delicious. It’s perfect when you are grilling in the backyard or for picnics. Since there is no mayonnaise etc, there is no need to worry about it spoiling to quickly in warm weather.

• 4 medium size fresh cucumbers, peeled
• 1/3 cup rice vinegar
• 1 tsp honey
• 1 tsp kosher salt
• 1 1/2 tsp grated ginger root

Cut cucumbers in half lengthwise and remove any large seeds and extra pulpy flesh if necessary.
Slice into very thin pieces, crosswise, into crescent shapes.
In a bowl whisk together the vinegar, honey, salt, and ginger.
Add the cucumbers to the bowl and toss together until well coated.
Cover and refrigerate for at least an hour before serving so the flavors blend well.

Red Potato Salad

Red-Potato-Salad  from Dr. Weil

Ingredients

1 1/2 pounds red potatoes, organic if possible 1/4 cup Dijon or Dusseldorf mustard 1/4 cup dry white vermouth 1/4 cup white wine vinegar 2 tablespoons extra-virgin olive oil 1 yellow onion 2 stalks celery 2 tsp capers 1/2 cup chopped fresh parsley Chopped fresh dill to taste 1/2 lb steamed green beans, cut in 1-inch pieces (optional)

Instructions

1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife. 2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well. 3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl. 4. Pour dressing over the potatoes while they are warm, tossing well. 5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish). 6. Correct seasoning. Chill until served. 7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.

Strawberry Banana Ice Cream

From: slow roasted italian

Simple Strawberry Banana Ice Cream - serves 8 (makes approximately 64 ounces)
4 large bananas, frozen
4 cups strawberries, frozen
2 tablespoons sugar

Place strawberries in a bowl or measuring cup, sprinkle with sugar and toss to combine.  Place bowl in microwave at 30 second intervals until the strawberries soften slightly and the sugar dissolves in the juice.

Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency.

When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times.  About 2-3 minutes total blending time.

Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.

Serve and enjoy! You can also transfer to a freezer safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

*NOTE:  There are no preservatives in your ice cream, so it will freeze solid.  Simply remove from freezer 10 minutes before serving to allow to soften slightly.  If freezes and keeps beautifully!

Banana nut coffee cake muffins

 slow roasted italian  

Banana Nut Muffins
makes approximately 30 muffins.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large bananas
1 cup pecans, chopped

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

Chicken Pot Pie

This is from Lisa cooking

 

Print

Author: Lisa

Ingredients

• 1 can (10¾ oz) Cream of Chicken Soup
• 1 pkg frozen mixed vegetables (thawed)
• 1 cup cubed cooked chicken
• ½ cup milk
• 1 egg
• 1 cup all purpose baking mix

Instructions

1. Preheat over to 400 degrees.
2. In a 9″ pie plate, mix the soup, vegetable, and the chicken.
3. Mix the milk, egg, and baking mix. Pour over the chicken mixture and bake 30 minutes (or until golden brown).

roasted potatoes italian style

Copied from Melissa southern style kitchen

Roasted potatoes are never a wrong choice for a side dish.  They pair well with so many entrees, too numerous to mention.  These potatoes are fantastic alongside an Italian inspired meatloaf or a chicken entree in place of pasta.  Simple flavors, featuring a spectacular classic flavor combination!

You'll need:
3 lbs red potatoes
2 Tbsp fresh rosemary, roughly chopped & divided
1/4 cup olive oil [plus add'l for drizzling]
1/2 tsp garlic salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp onion powder
5 Tbsp grated Parmesan cheese, divided

Directions:
Preheat the oven to 450°F.  Spray a baking sheet liberally with cooking spray.  Set aside.  Clean the potatoes and remove any blemishes leaving the peel intact. Cut the potatoes into similar size chunks.  Add to a mixing bowl with the remaining ingredients, reserving 1/2 Tbsp of chopped rosemary and 2 Tbsp of  grated Parmesan for garnishing.

Arrange on the baking sheet in a single layer. 

Bake for 30-35 minutes until fork tender. Turn halfway through cooking for even browning.  Remove from the oven, and drizzle with additional olive oil.  Toss with 2 Tbsp of grated Parmesan cheese and fresh chopped rosemary before serving.  Yield:  6-8 servings

Fluffernutter Sandwich Cookies

 Fluffernutter cookies

Ingredients

1/2 c. butter, softened

1 c. brown sugar

1/2 c. granulated sugar

2 large eggs

2 tsp. vanilla extract

1 ½ c. peanut butter

3 c. all-purpose flour

1 T. cornstarch

2 tsp. baking soda

1 tsp. kosher salt

18 marshmallow stackers (or 9 large marshmallows cut in half horizontally)

18 chocolate kisses

Directions

1. Preheat oven to 350 F. Line 2 cookie sheets with silicone baking mats or parchment paper.
2. In a large bowl, cream together butter and sugars.
3. Stir in eggs and vanilla until well-combined.
4. Add peanut butter, and stir until incorporated.
5. Add flour, corn starch, baking soda, and salt; stir until just combined.
6. Using a medium (1 ½ tablespoon) cookie scoop, scoop dough and place 1 ½- to 2-inches apart on lined cookie sheet.
7. Use a fork to make cross-hatch design, if desired.
8. Bake for 8 minutes.
9. Remove from oven, and let cookies sit for about 2 minutes.
10. Flip cookies over flat side-up. Top half cookies with marshmallows and the other half with chocolates.
11. Return to oven for 3-4 minutes, or until marshmallows have puffed slightly and chocolate has softened.
12. Put a chocolate half with a marshmallow half, and gently press together.
13. Enjoy warm, or cool to room temperature.

Tuscan Kale salad (from Dr. Weil)

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan 1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Skinny Lasagna

Skinny Lasagna Roll Ups   from the page  http://www.theslowroasteditalian.com/
serves 6
12 lasagna noodles
1 tablespoon extra virgin olive oil
½ medium onion, chopped
4 garlic cloves
1 pound ground chicken breast
1 teaspoon kosher salt
½ teaspoon pepper
1 recipe - 5 minute marinara or your favorite sauce *
16 ounces part skim ricotta
4 large egg whites
1 cup shredded parmesan
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
4 ounces shredded 2% Mozzarella cheese

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* 5 Minute Marinara Sauce
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
2 (8 ounce) cans tomato sauce
2 tablespoons tomato paste
1 tablespoon julienne cut sun-dried tomatoes (not packed in olive oil)
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon pepper
Pinch crushed red pepper flakes

Combine ingredients in a medium saucepan over medium-high heat.  Stir to combine.  Using an immersion blender (blender stick) to puree sauce.  Cook until warmed through, about 3 minutes. 

----------------------------------------------------------------------------   
Preheat 350°F.

Prepare lasagna by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain and rinse with cold water.

Meanwhile in a large skillet over medium high heat add oil and onions.  Cook until translucent, stirring occasionally.  Add garlic.  Cook 1 minute.  Add ground chicken, 1 teaspoon salt and 1/2 teaspoon pepper.  Cook until chicken is cooked through.  Add 1/2 of marinara sauce.  Stir and reduce heat to low.

Meanwhile combine ricotta, cheese, eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Mix until combined using a fork.

Prepare a baking dish by pouring sauce into pan, completely covering the bottom of the baking dish.

On a clean surface lay out cooked pasta.  Add about 2 tablespoons of ricotta and 1 tablespoon of sauce, spread across lasagna.  Starting at the end closest to you, roll lasagna.  Place in baking dish.  Repeat until all lasagna are rolled.  Pour remaining sauce over the top.  Sprinkle mozzarella cheese over top.

Bake for 30 minutes or until cheese is melted.  Serve and enjoy.

BBQ sauce

from  http://www.iheartnaptime.net/ 

Ingredients

• 2 cups ketchup
• 1/2 cup tomato sauce
• 1/2 cup + 1 TB brown sugar
• 1 1/2 TB soy sauce
• 1 TB worcestershire sauce
• 2 TB seasoned rice vinegar
• 2 cloves of garlic minced (about 2 tsp)
• 1/2 tsp Kosher salt
• 1/4 tsp ground black pepper
• 1/8 tsp red pepper flakes (optional)
• 
  

Instructions

1. Combine all ingredients in a medium sized pan. Bring to a boil then reduce the heat to low and simmer for 20 minutes. Remove from heat.
2. Use the sauce on BBQ chicken pizza, to brush on grilled chicken the last ten minutes of grilling or for other recipes where BBQ sauce is used.

Tangerine tart by Melissa

http://melissassouthernstylekitchen.blogspot.it/2013/04/tangy-tangerine-tart.html 

MINI PIE from Charlene Scheitler

Mix 1/2 cup of Bisquick, 
1/2 Cup of Milk, 
and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

 

Beet Salad

3 pounds beets 1/4 cup brown sugar 1/4 cup rice or cider vinegar 1/4 cup water 1 teaspoon wasabi powder (Japanese horseradish) 1 teaspoon dry mustard powder 1 tablespoon extra-virgin olive oil 1 large onion, sliced thin Salt to taste

Instructions

1. Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes. 2. Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly. 3. Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times. This salad will keep for a week in the refrigerator.

Lemon Olive Oil Cake (Dr. Weil)

Lemon Olive Oil Cake

Description

A True Food Kitchen restaurant exclusive! While you might be hesitant to use olive oil in a dessert recipe, such fears are groundless. Olive oil gives this cake a unique flavor and richness that is balanced out by a little sweetness and the light freshness of lemons. Hesitate no more! Watch a video with chef Michael Stebner: How to Make Lemon Olive Oil Cake. Food as Medicine Compounds known as limonins in the cells of citrus fruits have been shown to help reduce the risk of cancers of the mouth, skin, lung, breast, stomach and colon.

Ingredients

4 lemons, zested and juiced 1 cup extra-virgin olive oil 6 eggs 1 teaspoon sea salt 2 cups evaporated cane sugar 2 1/2 cups all-purpose flour 1 tablespoon baking powder

Instructions

Combine zest, juice and olive oil in a small bowl. In the mixer combine eggs & salt. Mix on medium for 2 minutes. Slowly add the sugar and continue to mix until pale and thickened. Turn mixer to low and slowly sift in the flour and baking powder, followed by the olive oil mixture. Do not over mix at this point; just incorporate the ingredients. Pour this mixture into a cake pan or muffin tin. Bake at 350 degrees for 25 minutes for cupcakes and 35 minutes for large cakes. Poke with a toothpick to check for doneness. Serve with Greek yogurt and fresh strawberries. http://www.drweil.com/drw/u/RCP02201/Lemon-Olive-Oil-Cake.html

Brown rice soup with Asparagus (from Dr Weil)

3/4 cup brown rice 1/4 cup wild rice 2 teaspoons salt or to taste 1 bunch asparagus 1 tablespoon olive oil 2 celery stalks, chopped fine (about 2⁄3 cup) 1/2 onion, chopped fine (about 1⁄3 cup) 1 small carrot, chopped fine (about 1⁄3 cup) 1/2 teaspoon dried thyme 6 cups vegetable stock 2 tablespoons minced scallions or green onions 1 tablespoon chopped fresh parsley 1 tablespoon natural soy sauce (such as tamari) 1/2 teaspoon hot pepper sauce Freshly ground black pepper (to taste) GARNISH Parsley sprigs

Instructions

Put the rice with the salt in 3 cups of water in a medium saucepan. Bring it to a boil, reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 45 minutes. Trim the tough ends off the asparagus stalks and discard. Steam the asparagus until tender yet crisp, about 2 minutes. Drain it in a colander, then rinse under cold water. Let the asparagus cool for a few minutes. When completely cooled, cut into 1-inch pieces, reserving 1⁄4 cup of tips for garnish. Coat the bottom of a large pot with the olive oil. Add the celery, onion, carrot, and thyme. Cover and cook over low heat for 4 minutes, stirring occasionally, until tender. Add the vegetable stock and cooked rice and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Remove from the heat and let cool a bit. Carefully transfer small batches to a blender and blend until smooth. Return all the blended mixture to a pot. Stir in the asparagus, scallions, parsley, soy sauce, pepper sauce, and ground pepper. Return to a simmer for 2 minutes. Ladle into bowls and garnish with reserved asparagus tips and parsley sprigs.

Soufflé from Alexander's friend

So, make a béchamel sauce with 60 gr. of flour, 60 gr. of butter, and 400 ml of milk. When it's done fold in 4 egg yolks, one at a time (I wait for the béchamel to be a bit cooler) and then 150 gr. of grated cheese (parmigiano, or gruyere, or condé or emmenthal, or a mixture of these). Finally incorporate 5 egg whites beaten till they are white solid snow. I make individual ones but you can make a big one (good in lunch boxes and you can freeze them). Put in the mold(s) with butter around so they won't stick and cook at 375 degrees for around a half hour, without opening the oven. 

Fesa di Tacchino da Bernardo

 

 

Fesa di tacchino con purea di mele al curry

1 Fesa di Tacchino
3 mele
Brodo di verdure
Curry
Olio
Sale
Pepe
Erba cipollina

Tagliate le mele a cubetti, lessatele nel brodo di verdure con l'aggiunta del curry dopo 5 minuti, create una purea e aggiungete olio sale e pepe.
Prendete la fesa di tacchino, tagliatela a libro e ponete la purea di patate.
Formate un involtino e mettetelo in un saccoccio di alluminio e fatelo bollire in acqua per 6/7 minuti. Aprite il cartoccio e servite con un po di olio, sale, pepe ed erba cipollina

Muffins di uova e bacon da Alexandra

Bisogna friggere il bacon (non la pancetta, non funziona con la pancetta) in modo che sia dorata ma non croccante al punto da perdere la sua elasticità, in una padella antiaderente senza grassi aggiunti. Poi ci vuole una teglia da forno coi buchi tipo da muffin. Si mette il bacon attorno e pezzetti ritagliati sul fondo e poi si mette un uovo nel "nido" con sale e pepe. Poi in forno a 190 gradi Celsius per 15 minuti ed è pronto da mangiare, col tuorlo ancora mezzo liquido da poterci intingere il pane!

 

Alexandra's Bacon & Eggs Muffins

Alexandra Amati-Camperi

Fry (without oil in a non stick pan) the bacon till it's crispy but only barely. Then you line muffin pan holes with bacon (around and under with cut pieces) and break an egg into each "cup" adding some salt and pepper. Then put in the oven at 375 degrees F for 15 minutes, et voilà! enjoy!

Green Squash soup (from Dr Weil)

Ingredients

1 medium leek, preferably organic 1 pound summer squash, such as zucchini, preferably organic 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper to taste 4 cups vegetable stock 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram 2 tablespoons artichoke purée (see Note) GARNISH Freshly grated Parmesan cheese

Instructions

Remove the root end and green top part of the leek. Wash the white part of the leek well to remove any dirt, then chop it into fine pieces. Wash and trim the squash and chop it into medium-sized pieces. Heat the olive oil in a skillet over medium heat. Add the chopped leek and sauté it until it is translucent. Add the squash and sauté, stirring, until the squash softens, about 10 minutes. Season with salt and pepper. Add the stock and marjoram, heat to boiling, cover, reduce heat, and boil gently for 30 minutes. Add the artichoke purée and mix well. Pour the soup into a food processor and process into a coarse purée. Serve the soup in warm bowls with freshly grated Parmesan cheese to garnish.

Seared Salmon with orange glaze

From Dr. Weils website INGREDIENTS Six 6-ounce salmon fillets 1 tablespoon sesame oil 3 teaspoons low-sodium soy sauce 1/4 cup white wine 1 cup freshly squeezed orange juice 1 teaspoon orange zest 3 tablespoons sherry 1/2 teaspoon grated fresh ginger 2 slices orange

Instructions

Preheat oven to 400°F. Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat and transfer them to a glass baking dish or baking pan. Drizzle the soy sauce and the wine over them and bake them for 10 minutes. Remove them from the oven. Meanwhile, heat the orange juice, zest, sherry, and ginger, together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick. Remove from heat, drizzle the sauce over the fish, and serve. Tips From Rosie's Kitchen: Searing meat or fish is a way to lock in the juices by exposing it to very high temperature. The correct way to sear is in a hot skillet or on a grill, for a very short amount of time, then slowly finish cooking in the oven. Be careful not to get the skillet too hot too fast or the oil will burn. If you want to serve this dish for lunch, serve half of a fillet with a side of salad. Ono or opah works beautifully with this recipe as an alternative to salmon.

Hot and Sour Cabbage Slaw

Hot and Sour Cabbage Slaw (from Dr Weil)

Description

This tangy, tasty dish is yet more proof that healthy eating need not be expensive. Chinese, or Napa, cabbage is now widely available in supermarkets. Food as Medicine Because of its high vitamin C content, Chinese (Napa) cabbage is believed by Chinese doctors to moisten the intestines and beautify the skin. For constipation, cabbage cooked with beets is often recommended. Carrots are believed to ease whooping cough and coughs in general.

Ingredients

1 small head Chinese (Napa) cabbage (about 11/2 pounds) 1 teaspoon (expeller-pressed) canola oil 1 teaspoon toasted sesame oil 1 teaspoon crushed dried chiles 21/2 tablespoons minced fresh ginger 1 red bell pepper, cored, seeded, and cut into 1/2-inch dice 11/2 tablespoons rice wine or sake 11/2 cups grated carrots Hot and Sour Dressing (mixed together): 3 tablespoons soy sauce 1/2 teaspoon salt 2 tablespoons sugar 21/2 tablespoons Chinese black vinegar or Worcestershire sauce

Instructions

1. Cut the cabbage stalks from the root end. Trim the leafy tip ends and discard. Rinse the stalks thoroughly and drain. Cut them into julienne strips about ½-inch wide, separating the stem sections from the leafy sections. (The leafy sections take less time to cook.) 2. Heat a wok or large skillet, add the oils, and heat until hot. Add the crushed dried chiles and minced ginger, and stir-fry over high heat about 15 seconds. Add the red pepper dice and stir-fry about 30 seconds, then add the rice wine or sake and continue stir-frying 30 seconds more. Add the stem sections of the cabbage, and the carrots, toss lightly over high heat, and cook for a minute. Now add the leafy sections, toss lightly, and pour on the Dressing. Continue tossing lightly to coat. Cook about 30 seconds and transfer to a serving bowl. Serve warm, at room temperature, or cold.

Ginger Cookies (Dr Weil)

Ingredients

2/3 cup molasses or sorghum 1/3 cup softened butter or Spectrum Spread 1/4 cup frozen concentrate apple juice, thawed 1 teaspoon pure vanilla extract 2 egg whites 4 cups unbleached all-purpose flour 1/2 cup sugar 2 teaspoons powdered ginger 1 teaspoon cinnamon 1/4 teaspoon powdered cloves 1/4 teaspoon allspice 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon grated orange zest GLAZE 1/4 cup frozen concentrate apple juice, thawed

Instructions

Preheat the oven to 350°F (175°C). Mix the molasses, butter, apple juice concentrate, and vanilla together in a large bowl. Beat the egg whites in a separate bowl for 3 minutes, and then whisk them into the wet ingredients. Mix all the dry ingredients together, including the orange zest, in a separate, large bowl. Slowly add the dry ingredients to the wet ingredients, using a wooden spoon to mix everything together until the dough becomes stiff. Knead the dough with clean hands for a couple of minutes, and then divide it in half. Flatten each half into 2 round disks, wrap them in plastic wrap, and put them in the freezer until they are completely chilled, at least 2 hours, or overnight. After the dough has thoroughly chilled, roll it out on a floured surface. Sprinkle the dough with a little more flour. Roll it out into 1/8-inch-thick slabs, and then cut it into shapes with a cookie cutter. Using a pastry brush, lightly brush the cut cookie shapes with the apple juice concentrate. Smear the baking sheet with 1/4 teaspoon of butter and arrange the cookies on top. Bake for 10 - 12 minutes until they turn a light golden brown. Remove the cookies from the oven and let them cool for a few minutes before transferring to a cooling rack.

Frittata con spinaci e funghi da Ani

Ingredienti::

circa 300 grammi di spinaci cotti e scollati.
4 uova
1 tazza ricotta
3/4 tazza parmigian grattato
3/4 tazza funghi freschi piccoli
1/2 tazza cipolline tritatti inclusi dei pezzetti dei gambetti verdi (circa 4 cipolline grandi)
1/4 cucchiaino erbe (basilico, prezzemolo, timo)
aggiungere sale e pepe secondo gusti

Preparazione

Riscaldare il forno a 190° C. In una ciottola grande mescolare bene tutti gli ingrediente. Ungere una teglia da forno tonda (circa 22cm) e riempire con l'impasto. Infornare per 30 minuti o finché dorato. lasciare raffredare e tagliare in triangoli e servire. Sono 6 porzioni.

Blueberry Streusel Muffins from Ani

Ingredients
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 large egg
2 cups all-purpose or whole wheat flour (if using self-rising flour, omit baking powder and salt)
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries (3/4 cup frozen -thawed and drained- blueberries can be substituted for the fresh or canned blueberries).

Lighter Blueberry Streusel muffins: Use skim milk and decrease the vegetable oil to 2 tablespoons and add 1/4 cup unsweetened applesauce.
 
Preparation (10 minutes) BAKE: 25 min.  Makes 12 muffins

Heat oven to 400° F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.
Prepar Streusel Topping; set aside.
Beat mil, oil, vanilla and egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkleeach with about 2 teaspoons of topping.
Bake 20-25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Streusel Topping
2 tablespoons firm stick margarine or butter (Spreads with at least 65% vegetable oil can be substituted).
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon

Cut margarine into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

Spinach and mushroom frittata from Ani

Ingredients:
1 10-ounce package frozen chopped spinach (or fresh cooked spinach), thawed and squeezed to remove liquid.
4 eggs
1 cup part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese
3/4 cup chopped portobello mushrooms
1/2 cup finely chopped scallions with some green tops (about 4 large)
1/4 tsp. dried Italian seasonings (basil, parsely, garlic)
Salt and pepper to taste

Preparation and cooking
Preheat oven to 375 degrees (medium heat). In a large bowl whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes or until browned and set. Let cool for 20 minutes. Cut in wedges and serve.
Serves 6.

Lucia's Lemon-Chicken

Take a whole chicken and with your hands, open the bottom end widely and clean out the entrails.
Take two whole lemons, cut off the ends and insert inside the chicken from the bottom together with a fistful of salt.
Put the chicken on a large piece aluminum foil (tin foil), salt it well and wrap it.
Put on a baking sheet 200° C. (390° F.) for 45 minutes.
Open the aluminum foil and let the chicken cook until golden brown for 15 minutes.
It's always been a successful and arouses great curiosity.

Stuffed Potatoes

Ingredients

3 large baking potatoes 2 large stalks broccoli 1/2 teaspoon salt 1 tablespoon extra-virgin olive oil 1-2 tablespoons lowfat** milk, rice milk or soy milk 2 tablespoons grated Parmesan cheese

Instructions

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, about 1 hour, depending on the size of the potatoes. 2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine. 3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well. 4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature. (This recipe was found on Dr Weil's)

Pollo Inculato di Lucia

Pollo Inculato con limone Scappellato:
Si prende un pollo intero e con le mani gli si allarga ben bene il culo e si eviscera.
Poi si prendono due limoni interi, si scappellano in cima e in fondo e si mettono nel culo al pollo infilandoci dentro anche una bella manciata di sale.
Si prende un bel pezzo di carta stagnola, ci si mette il pollo e sopra si dispone una bella manciata di sale e si chiude la carta stagnola.
Integliare e infornare a 200 gradi per tre quarti d'ora.
Poi si sfoglia la carta stagnola e si fa dorare scoperto per un quarto d'ora,
é sempre un gran successo e provoca gran curiosità.

Ana's Roast Turkey

from Ana Velez on FB. Roast Turkey Puerto Rican Style

First brind the turkey with salt and water to rinse the blood out and make the meat tender.
Next day rinse it and make tiny cuts that you stuff with garlic, 
Heat up the sofrito (garlic-parsely-carrot) till the flavor comes through and cool it off before applying it, 
Add pickles and seasoning.
Cut onions and stuff it inside the turkey for flavor and then take a small bottle of mojo and pour it over the whole Turkey together with good quality olive oil
Marinate for 2 days and bake according to directions basting it every hr 
cover so the juices remain and the meat doesn't dry.
Been doing it since 1997 and it never fails.

Squash Pie

  Description

The glowing colors and the smooth texture of cooked winter squash are evocative of winter feasts, home and the holidays. These sturdy gourds have been around since long before the Pilgrims shared their first Thanksgiving with Native Americans. Squash is believed to have been eaten as long ago as 5,500 BC. The winter squash family boasts a bewildering number of varieties, from acorn to Hubbard, the most recognizable of which is probably the pumpkin. But despite great differences in shape, size and the external color of their hard skins, most can be treated the same in the kitchen - baked, pureed, or as a component of soups and stews. Perhaps best of all is the rich nutritional value they have in common. Beta carotene, potassium and fiber are just some of their most notable assets.
 
  Ingredients

1 recipe for Easy Pie Crust (two 9-inch crusts)
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch or arrowroot powder
6 cups cooked puréed winter squash (buttercup, banana or Hubbard)
1/2 cup white sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
3/4 cup walnuts, chopped

  Instructions

1. Preheat oven to 400° F.
2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.
3. In a large mixing bowl, combine the squash purée, sugars, brandy and spices.
4. Add the cashew mixture to the squash and mix well.
5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.
7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.