Monthly Archives: January 2015

Banana Oat Muffins

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Yield: 12

Banana Oat Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed bananas

Instructions

  2. Combine flour, oats, sugar, baking powder, soda, and salt.
  3. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  4. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
© Laurie
Cuisine: American / Category: Bread

 

Corkscrew Pasta Salad

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Yield: 10

Corkscrew Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 cups corkscrew noodles (16 oz pkg), cooked
  • 2 cups tomatoes, chopped
  • 1 cup zucchini, thin sliced
  • 1/2 large red pepper, julienned
  • 1/2 cup green peas, frozen, thawed
  • dressing:
  • 1/3 cup tarragon vinegar
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1 teaspoon dill weed

Instructions

  2. Combine the salad ingredients. Mix the dressing ingredients in a small bowl and beat with fork. Pour dressing over salad; toss well. Serve chilled.
© Laurie
Cuisine: American / Category: Salad

 

Healthier Mac & Cheese

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Yield: 6

Healthier Mac & Cheese

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 8 ounces whole wheat elbow macaroni
  • 1 (8 ounce) package shredded reduced-fat Cheddar cheese
  • 12 ounces low-fat cottage cheese
  • 1 (8 ounce) container light sour cream
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • 1/4 cup whole wheat bread crumbs
  • 2 tablespoons butter, melted

Instructions

  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  4. Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 9x13-inch baking dish. Mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.
  5. Bake until top is golden in the preheated oven, 30 to 35 minutes.
© Laurie

 

Shrimp Fried Rice

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Yield: 4

Shrimp Fried Rice

Great as main or side dish.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 tablespoons chicken broth
  • 2 tablespoons white wine
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil
  • 1 cup scallions -- chopped
  • 1 tablespoon ginger root -- minced
  • 3/4 pound shrimp -- cooked, peeled
  • 4 cups white rice
  • 2 large eggs -- beaten lightly
  • 1 package frozen peas -- defrosted

Instructions

  2. In a large skillet, heat vegetable oil over moderately high heat until very hot. Add scallions, ginger root, sand shrimp, cook for one minute, and transfer to a platter. Add rice and cook until crispy. Add everything back to the pan, add the eggs, and cook until scrambled. Add the peas and cook, stirring for 2-3 minutes or until crispy. Add broth mixture and stir to mix well.
© Laurie
Cuisine: Chinese

 

Balsamic Pork Chops

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Yield: 4

Balsamic Pork Chops

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 bell pepper, red
  • 1 bell pepper, yellow
  • 1 onion -- sliced thinly
  • 1 teaspoon thyme, fresh
  • 4 pork chops, boneless
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 1 clove garlic -- minced
  • 1 teaspoon butter

Instructions

  1. Seed and cut peppers into 1/2" wide strips. In a large skillet, heat 1 tablespoon oil. Add pepper, onion, 1/2 of the salt and pepper and thyme and saute 8-10 minutes until onions are golden and peppers tender. Transfer to plate, cover with foil. In a medium skillet, heat remaining oil. Season chops with salt and pepper. Add to skillet and cook for 8-10 minutes, turning 1/2 way through cooking. Place on top of the pepper mixture.
  2. Add vinegar to skillet and boil until liquid is reduced to 2 tablespoons. Scrape up brown bits as it cooks with wooden spoon. Add broth and garlic; boil 3 minutes. Remove from heat and swirl in butter until just mixed and sauce is thick. Pour sauce over chops and peppers.
© Laurie

 

Pulled Pork

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pulled pork

Pulled Pork

Pulled Pork
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

  • 1 tablespoon butter
  • 2 pounds boneless pork roast
  • 1 tablespoon Cajun seasoning
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • 4 cups water
  • 1 tablespoon liquid smoke flavoring

Instructions

  2. Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
  3. Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
  4. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
© Laurie
Cuisine: American

 

Double Pie Crust

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Yield: 6

Double Pie Crust

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups flour
  • 1 tsp salt
  • 2/3 cup shortening
  • 6-7 tablespoons cold water

Instructions

  2. Stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly toured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 in chess in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
© Laurie
Cuisine: American

 

Chicken with Mango Salsa

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Yield: 4

Chicken with Mango Salsa

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 1/2 can(s) beans, black, 8 ounces, rinsed and drained
  • 1 mango(es), ripe, peeled, and finely chopped
  • 3 tablespoon onion(s), red, chopped
  • 3 tablespoon lime juice, fresh
  • 2 tablespoon cilantro, fresh, chopped
  • 1/2 pepper(s), jalapeno, finely chopped (optional
  • 4 chicken breast halves, boneless, skinless
  • 2 teaspoon lime peel, grated
  • 2 tablespoon lime juice, fresh
  • 2 teaspoon oil, canola
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, black ground

Instructions

  2. To make the salsa: In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeño (if using). Set aside while grilling the chicken.
  3. To make the chicken: Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper and rub the mixture into the chicken. Cover and let stand for 15 minutes.
  4. Meanwhile, preheat the grill or broiler. If using the broiler, coat a broiler-pan rack with cooking spray.
  5. Place the chicken on the grill rack or broiler pan. Cook 4" from the heat, turning once, until the chicken is no longer pink in the thickest part, 10 to 12 minutes.
  6. Serve the chicken with the salsa. If desired, slice the chicken into strips to serve.
© Laurie

 

Vegetable Lo Mein

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Yield: 4

Vegetable Lo Mein

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 1/4 tablespoons oil
  • 1 8oz package linguine
  • 3/4 cup ricotta cheese
  • 2 tablespoons parmesan cheese
  • 1/2 small cauliflower
  • 1/2 bunch broccoli
  • 1 clove garlic -- minced
  • 1/4 pound mushrooms -- sliced
  • 1/2 teaspoon red pepper flakes
  • salt
  • black pepper -- freshly ground

Instructions

  2. In a large saucepan, bring 3-4 quarts water to a boil. Add 1/4 teaspoon oil and pasta; cook according to package directions until tender but firm to the bite.
  3. While pasta cooks, combine ricotta and Parmesan cheese, set aside. Break cauliflower and broccoli into flowerets, reserving stems for other use. Place cauliflower and broccoli flowerets on a rack in a wok over simmering water; cover and steam 5 mintues or until crisp-tender(OR you can steam in microwave, just make sure you do not overcook); set aside.
  4. Drain water from wok; place over hight heat. When dry, add remaining 2 teaspoons oil. When hot, add garlic and mushrooms; stir-fry 1 minute. Add red pepper flakes; season to taste with salt and black pepper. Reduce heat to medium. Add cauliflower and broccoli flowerets; stir-fry until heated through. Drain cooked pasta. Stir pasta and cheese mixture into vegetable mixture until heated through
© Laurie

 

Soy Ginger Salmon

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gingersalmon

Yield: 4

Soy Ginger Salmon

Soy Ginger Salmon

Serving suggestion: serve with Snow Peas, Carrots and Angel Hair Pasta Stir Fry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 pound salmon fillets
  • 1/3 cup brown sugar, divided
  • 2 teaspoons lemon pepper, divided
  • 1 teaspoon garlic powder, divided
  • 1/3 cup low sodium soy sauce
  • 1 tablespoon olive oil
  • 1 (1 inch) piece fresh ginger root, minced
  • 1/3 cup orange juice

Instructions

  2. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
  3. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
  4. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
  5. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
  6. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.
© Laurie