Sweet and Savory Spiced Nuts – Dayna Crisco

Ingredients:

 

  • 2 cups pecan halves

 

SPICE MIX:

  • 2 tablespoons sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cayenne pepper (or less to taste)

 

GLAZE:

  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1 teaspoon brown sugar
  • 1 tablespoon canola or corn oil

 

 

Directions:

 

  1. Heat the oven (or toaster oven) to 350°.
  2. Spread the pecans on a baking sheet and toast them for 6 minutes or until they are fragrant and their color deepens slightly.
  3. In a medium-size bowl, stir together the spice mix.
  4. In a saucepan, combine the glaze ingredients and bring them to a boil over medium heat, whisking constantly.
  5. Stir in the toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone, about 1 to 2 minutes.
  6. Move the glazed nuts to a mixing bowl, sprinkle on the spice mix, and toss them well to coat.
  7. Spread the coated nuts on a cookie sheet and return them to the oven for another 4 minutes; check regularly to make sure they don’t burn.
  8. Remove and let cool. Makes 2 cups.
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Corn-and-Avocado Salsa Linda Longchamps

Corn-and-Avocado Salsa

Ingredients

  • 4 cups                 fresh or frozen corn kernels
  • 1 tablespoon                 fajita seasoning
  • 1/2 teaspoon                 pepper
  • 2 tablespoons                 vegetable oil                                $

    1                  red bell pepper, chopped                                $

  •  

  • 1/2                  jalapeño pepper, seeded and chopped
  • 1/2 cup                 chopped green onions
  • 1/4 cup                 fresh chopped cilantro
  • 1/4 cup                 fresh lime juice                                $

     

  • 2 tablespoons                 orange juice                                $

     

  • 3/4 teaspoon                 salt                                $

     

  • 2                  ripe avocados, diced                                $

     

Preparation

  1. 1. Sauté first 3 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until corn is slightly golden. Remove from heat; let cool.
  2. 2. Stir together corn mixture, bell pepper, and next 6 ingredients. Cover and chill at least 30 minutes. Stir in avocado just before serving.
  3. Note: For testing purposes only, we used Badia Fajita Seasoning.

Michael Russo, Lafayette, Louisiana, Southern Living    
JULY 2006

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Red Pepper and white bean dip Anne Mager

2 cans of white beans, rinsed and drained
roasted red peppers in a jar –
3 tablespoons red wine vinegar  –
2 tablespoon of honey
salt and ground black pepper
1/2 cup of chopped cilantro (I didn’t add this)
Food process all until smooth.
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7 Layer Fat-Fighting Taco Dip Dr. Oz

7 Layer Fat-Fighting Taco Dip Dr. Oz
Ingredients
4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8 oz 2% cheddar cheese
Directions
Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.
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Cheese Cake Cheater

 

 

Cheese Cake Cheater
 
Ingredients
  • -2 cans Pillsbury butter crescent rolls
  • -2 (8oz) packages cream cheese (softened)
  • -1 cup sugar
  • -1 teaspoon vanilla
  • -1/4 cup butter (melted)
  • -Cinnamon & sugar
Instructions
  1. Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

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Chili Cheese Dip

Chili Cheese Dip
Author: 
 
Ingredients
  • 1 can hormel chili - no beans
  • 4 Ounce(s) cream cheese
Instructions
  1. Spread Chili in a pie plate and top with cream cheese chunks. Sprinkle chopped onion over cream cheese and follow with cheddar cheese to cover. Lastly, sprinkle green pepper as desried on top. Microwave or bake in oven until cheddar cheese is melted and cream cheese is very soft.

 

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Pasta with Fresh Tomates and Mozzarella

Pasta with Fresh Tomates and Mozzarella
Author: 
 
Ingredients
  • 3 Large tomato
  • ¼ Cup(s) Fresh basil leaves
  • 1 Tablespoon(s) good-quality extra virgin olive oil
  • 1 Clove(s) garlic
  • ¾ Cup(s) shredded part-skim mozzarella cheese, shredded (or more)
Instructions
  1. Place the tomatoes in a colander in the sink and sprinkle with the salt; let drain 20 minutes
  2. Prepare the orecchiette (pasta) according to package directions, omitting salt if desired. Drain an dkeep warm. (If desired, prepare up to 1 day ahead; reheat in the microwave just before service).
  3. Place the drained tomatoes, basil, oil, and garlic in a serving bowl; let stand 15 minutes to allow the flavors to blend. Add the hot pasta and the cheese; toss until cheese melts (I don't like the cheese melted!!) Sprinkle with the pepper and serve at once

 

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Ziti Casserole

Ziti Casserole
Author: 
 
Ingredients
  • 1 package (16 oz) ziti
  • 3 Pound(s) ground beef
  • 2 Cup(s) finely chopped onions
  • 1 Pound(s) mushrooms sliced (5 cups)
  • 2 clove garlic minced
  • 4 Cup(s) or more spaghetti sauce
  • ½ Cup(s) red wine
  • 2 Teaspoon(s) oregano leaves
  • 2 Teaspoon(s) salt
  • 1 Teaspoon(s) pepper
  • 8 Ounce(s) mozzarella cheese, shredded (or more)
  • 2 Cup(s) sour cream
Instructions
  1. Cook pasta, reducing cooking time to 5 minutes, drain. Meanwhile, saute beef and onions until beef is well browned. Add mushrooms and garlic and cook 3 minutes. Combine meat mixture, sauce,wine, oregano, salt and pepper. Add pasta and mix. Pour into 2 greased 13 X 9 inch baking dishes; sprinkle with cheese. Cover; bake at 350 for 35 to 400 minutes - serve with sour cream (I never do the sour cream)

 

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Granola

Granola
Author: 
 
Ingredients
  • 4 Cup(s) rolled oats
  • ½ Cup(s) sliced almonds
  • 2 Tablespoon(s) molassas
  • ⅓ Cup(s) honey
  • ¼ Cup(s) orange juice
Instructions
  1. Heat oven to 325 degrees. Mix oats and nuts together and spread on jelly roll pan to 1” thickness or less. Toast for 6-7 minutes. Oats should be warmed through and a bit crisp. Mix 3 liquid ingredients together and heat in small sauce pan until fairly warm. Combine oats and nuts with liquid and mix thoroughly to coat. Spread mixture in the jelly roll pan and bake at 325 for 20 minutes, respreading at 10 minutes and again when done, until golden brown and crisp. Great as a cerial with milk!
  2. Hint: I like to use 2 cups whole rolled oats and 2 cups “quick” oats in this recipe for a better texture. The addition of quick oats helps make clumps, like in store-bought granola! Still 100% whole grain, though! If you like it a little dry, turn off the oven at the end and let the granola sit in the oven as it cools, with the door ajar.
  3. Double this with 2 large jelly roll pans!

 

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Roasted Red Pepper Sauce

Roasted Red Pepper Sauce
Author: 
 
Ingredients
  • 2 12-ounce jars roasted red bell peppers, drained and rinsed
  • 2 Tablespoon(s) olive oil
  • 3 cloves garlic, minced
  • ⅓ Cup(s) prepared salsa or picante sauce
  • ⅔ Cup(s) reduced-fat or regular sour cream
  • 1 Tablespoon(s) all-purpose flour
  • ¾ Teaspoon(s) sugar
  • ¼ Teaspoon(s) salt
Instructions
  1. Pat rinsed peppers between paper towels; transfer to food processor. Process until pappers are finely chopped; set aside.
  2. Heat oil in a medium saucepan over medium heat. Add garlic and cook. Stirring, until the garlic is softened, but not brown, about 2 minutes. Add the chopped peppers and salsa, reduce the heat to medium-low, and simmer, uncovered, 5 minutes.
  3. In a small bowl, combine sour cream and flour and mix well. Add to sauce with sugar and salt; reduce heat to low and cook 8 minutes, stirring frequently. The sauce may be served immedately, covered and refrigerated up to 3 days or frozen up to 3 months.
  4. Makes about 3 cups or six ½-cup servings

 

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