Category Archives: Recipes

Double Pie Crust

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pie-crust-pan

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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chicken and mango salsa 003

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

 

Cornbread Jiffy Clone

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cornbread

Yield: 6

Cornbread Jiffy Clone

Cornbread Jiffy Clone
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1/3 cup milk

Instructions

  2. Combine first 5 ingredients in a bowl, mix well.
  3. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
  4. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
  5. To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
  6. OPTIONAL: To mix, add any combination of optional ingredients you prefer.
  7. Combine mix with egg and milk, mixing well.Fill muffin pan 1/2 full, bake for 15-20 minutes.
© Laurie
Cuisine: American

 

 

Mango, Peach and Pineapple Salsa

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mangopeach

Yield: 16

Mango, Peach and Pineapple Salsa

Mango, Peach and Pineapple Salsa
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Ingredients

  • 2 mangos, peeled, seeded and chopped
  • 2 small peaches, halved, pitted, and cut into 1/2-inch dice
  • 4 tomatoes, chopped
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup diced fresh pineapple
  • 1 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 2 tablespoons white sugar, or to taste
  • 3/4 cup water

Instructions

  2. Place the mango, peach, tomato, onion, red pepper, yellow pepper, pineapple, and cilantro in a mixing bowl. Stir in the garlic, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.
© Laurie
Cuisine: American / Category: Salsa

 

Laurie’s Manwich Clone

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manwich

Yield: 6

Laurie's Manwich Clone

Laurie's Manwich Clone

"This recipe is an attempt to clone the Manwich recipe and know what exactly is going in it."

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

Ingredients

  • 1 (8 ounce) cans tomato sauce
  • 1 cup ketchup
  • 1 tablespoon dried onion flakes
  • 1 tablespoon green pepper, chopped fine
  • 1 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon chili powder
  • 1 teaspoon mustard
  • 1 lb ground turkey

Instructions

  2. Fry the turkey.
  3. Add remaining ingredients to the skillet and bring to a boil.
  4. Lower heat and simmer for 10 minutes.
  5. Serve buns with your favorite condiments.
© Laurie

 

Sweet Potato Oven Fries

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sweetpot

Yield: 3

Sweet Potato Oven Fries

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 sweet potatoes, cut into French fries
  • 1 tablespoons canola oil
  • 1.5 tablespoons creole/cajun seasoning

Instructions

  2. Preheat the oven to 425 degrees F.
  3. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on a large baking sheet.
  4. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
© Laurie
Cuisine: American / Category: Side Dish

 

Sesame Chicken and Vegetable Stir Fry

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Yield: 4

Sesame Chicken and Vegetable Stir Fry

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon dark sesame oil
  • 1 pound boneless, skinless chicken breasts, cut into bite size pieces
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 1/2 cup onion slices (about 1 small)
  • 1 cup snow peas
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cloves garlic, minced
  • 1 teaspoon Chinese 5-spice powder
  • 1 cup fat-free reduced-sodium chicken broth
  • 3 teaspoons cornstarch
  • 2 tablespoons cold water
  • 2 cups hot cooked brown rice

Instructions

  2. OPTIONAL*
  3. We really like vegetables so I always add 1 cup carrots strips. Dietary information is based on the recipe WITHOUT carrots.
  4. Recipe make 4 servings equal to 2 cups stir fry mixture and 1/2 cup rice
  5. PREPARATION:
  6. *1. Heat sesame oil in wok or large nonstick mixture. skillet over medium heat until hot. Add chicken; stir-fry about 8 minutes or until chicken is no longer pink in center. Remove chicken from wok.
  7. *2. Add broccoli, bell pepper, onion, snow peas, water chestnuts and garlic to wok; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Sprinkle with five-spice powder; cook and stir 1 minute.
  8. *3. Return chicken to wok. Add chicken broth; heat to a boil. Combine cornstarch and water in small bowl; stir into broth Boil 1 to 2 minutes, stirring constantly.
  9. *4. Let stand for about 2 minutes prior to serving to allow mixture to thicken slightly. Serve over rice or alone.
© Laurie
Cuisine: Japanese / Category: Wok

 

Roasted Vegetables with Sea Salt

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Yield: 10

Roasted Vegetables with Sea Salt

Roasted Vegetables with Sea Salt
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 2 cups carrots, peeled and cut into 1 1/2-inch pieces
  • 2 cups butternut squash, peeled and cut into 1 1/2-inch pieces
  • 2 cups white sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 2 cups red sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 4 cups Yukon Gold potatoes, unpeeled and cut into 1 1/2-inch pieces
  • 2 cups red onion, cut into 1/2-inch wedges
  • 1/2 cup olive oil
  • 1 teaspoon Diamond Crystal® Fine Sea Salt, divided
  • 16 2-inch sprigs fresh thyme
  • 1 teaspoon crushed red pepper flakes
  • 2 Granny Smith or Honeycrisp apples, peeled, seeded, and cut into 8 pieces
  • 8 sprigs flat-leaf Italian parsley, stems removed, coarsely torn

Instructions

  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Place carrots, butternut squash, white and red sweet potatoes, and potatoes in separate containers. Add water to cover; let soak for several minutes. Drain.
  4. Pour olive oil into large mixing bowl; add all the vegetables (not the apples) and toss to coat. Stir in 3/4 teaspoon Diamond Crystal(R) Fine Sea Salt, thyme and red pepper flakes. Spread vegetables evenly on a 12x18-inch rimmed sheet pan.
  5. Bake 30 minutes; stir vegetables and add the apple pieces. Continue to bake for 30 minutes; stir again. Bake until vegetables and apples are brown and tender, about 20 more minutes.
  6. Transfer to serving dish; garnish with torn flat leaf parsley and remaining Diamond Crystal(R) Fine Sea Salt.
© Laurie
Cuisine: American / Category: Side Dish

roastvegs