Thursday, July 9, 2015
Saturday, July 4, 2015
Deviled Egg Buffalo style
Ingredients
- 1 dozen hard-cooked eggs
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon Frank's Red-Hot Buffalo Wings sauce
- 2 tablespoons crumbled blue cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon celery salt (or substitute table salt)
- 2 tablespoons Frank's Red-Hot Buffalo Wings sauce
- 1/3 cup very tiny-diced celery
- 24 tiny celery leaves
Preparation
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.
Wednesday, July 1, 2015
CHICKEN SALADS
Various chicken salad ingredients
Ingredients:
Ingredients:
- 4 cooked chicken breasts
- 3 tbs Dijon mustard
- 2-3 tbs Greek yogurt (or homemade mayo)
- 2 tbs dried cherries or currants
- 2 or 3 stalks celery, chopped
- 7-10 sprigs fresh parsley
- 2 tbs almond slivers
- 2 tbs pecan pieces
- 2 tbs sunflower seeds
- 1 tsp kelp powder/granules/flakes
- 1 tsp seasoned salt or REAL salt
- 1/2-1 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Monday, June 29, 2015
ZUCHINNI BAKE
INGREDIENTS
3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper
(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)
DIRECTIONS
Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.
Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I'm gonna grate even more cheese on them again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini.
Lighten it up with light sour cream and light Parmesan
SkinnyTown USA
3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper
(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)
DIRECTIONS
Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.
Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I'm gonna grate even more cheese on them again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini.
Lighten it up with light sour cream and light Parmesan
SkinnyTown USA
Thursday, June 25, 2015
cauliflower mac and cheese
heart emoticon CAULIFLOWER "MAC" & CHEESE CASSEROLE heart emoticon
Serves 4-6... people
Serves 4-6... people
Ingredients:
1/2 teaspoon salt
1 large head cauliflower, cut into small florets
Vegetable oil spray
3/4 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 cups shredded sharp Cheddar (.5 of it is used to top casserole)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
8 by 8-inch baking dish
Directions:
Preheat oven to 375 degrees F. Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the microwave or on stove top with boiling water until tender, about 5 minutes. Drain well and pat dry between paper towels. Put the cauliflower in the baking dish and set aside.
Bring the cream to a simmer in a small saucepan and mix in the cream cheese pieces until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic mixing until the cheese melts. Pour over the cauliflower and stir to coat cauliflower. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot.
1/2 teaspoon salt
1 large head cauliflower, cut into small florets
Vegetable oil spray
3/4 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 cups shredded sharp Cheddar (.5 of it is used to top casserole)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
8 by 8-inch baking dish
Directions:
Preheat oven to 375 degrees F. Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the microwave or on stove top with boiling water until tender, about 5 minutes. Drain well and pat dry between paper towels. Put the cauliflower in the baking dish and set aside.
Bring the cream to a simmer in a small saucepan and mix in the cream cheese pieces until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic mixing until the cheese melts. Pour over the cauliflower and stir to coat cauliflower. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot.
Monday, June 22, 2015
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