Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Wednesday, October 14, 2015

Grandmas Oldfashsion Banana Cake


Oldfashsion Banana Cake

Grandma's Oldfashsion Banana Cake is amazingly simple and delicious.


INGREDIENTS:

1 1/2 cups Splenda Granulated sugar
1/2 cup Can't Believe it's Not Butter
3 large eggs
7 Tablespoons whole milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1 3/4 cups flour
1  cup mashed bananas
1  vanilla icing

DIRECTIONS:

Cream butter, add sugar gradually; cream until light in color and fluffy.

Separate egg yokes and place yokes in a small bowl and egg whites in another small bowl; beat yokes until thick and lemon colored and whites thoroughly.

In a large bowl combine flour and baking powder mix together.

In another large bowl sift flour mixture into the bowl, do this five times; this process creates cake flour.

Pour egg yokes into the sugar mixture.

Add one cup of flour at a time slowly mix until thoroughly creamed.

Add milk and vanilla slowly until thoroughly creamed.

Add the mashed bananas to egg whites  mix well then fold into the cake mixture.

Bake in three round layers in oven at 350 degrees for 25 to 30 minutes.

Let cool remove from baking rounds.

Assemble layer with icing between each layer; spread icing around edges and sides.

Sprinkle with chopped nuts optional serve.

Friday, October 9, 2015

Creamy Spinach & Fennel Dip

Creamy Spinach Fennel Dip

I decided to make a "Easy Creamy Spinach & Fennel Dip" this recipe that you can whip together easily. It is supper creamy – so I threw everything together and the results were very delicious.

Yield: Makes 6 cups dip

Ingredients:

3 cups fresh spinach, remove stems—rinse and chopped
1 (16 oz.) sour cream
1 cup Hellmann's ® or Best Foods® Real Mayonnaise
1 Knorr ® Vegetable recipe mix
1 (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
1 large fennel bulb, stalk—rinse chopped
1 Tablespoon Olive oil
2 teaspoons butter
2 large garlic clove minced

Directions:

In a skillet add oil and butter; bring to medium heat.

Add fennel, garlic cloves and spinach saute for 10-12 minutes; remove from heat and drain liquids off.

Let fennel and spinach cool for 45 minutes.

Combine all the ingredients in a large bowl and mix well.

Let chill 2-4 hours or overnight.

Hollow out round sour dough loaf and fill with dip.

Garnish with chopped fennel fronds.

Serve with your favorite chips and crackers or hallow out cherry tomatoes or cucumber slices and fill with dip.




Monday, August 31, 2015

Seared Flounder and Summer Panzanella with Toasted Sesame Seeds


Seared Flounder & Summer Panzanella


My secret weapon is "Seared Flounder & Summer Panzanella with toasted sesame seeds, Corn, Shishito Peppers and Thai Basil". This traditional Tuscan salad combines corn, plum tomatoes and an heirloom cucumber, as well as two specialty ingredients: shishito peppers and Thai basil. Shishitos are sweet and generally mild, but about one in every ten is hot (so be careful)! Thai basil is a cooling, anise-like variety of the herb that perfectly completes the salad. Served alongside seared garlic flounder fillets is delicious.


Ingredients

Serves: 4
About 560 calories
20-30 min.

4 Flounder Fillets
2 ears of fresh corn
1 large baguette
4 plum tomatoes
3 cloves garlic
2 seedless cucumbers
2 oz. Shishito peppers
1 ½ bunch Thai basil
3 oz. Castelvetrano Olives
3 ½ Tablespoons Red Wine Vinegar
2 shallots
2 Tablespoons toasted sesame seeds
Sea Salt
Fresh Black Pepper

Olive Oil


Directions

Pre heat your oven to 400 degrees F.

Rinse and dry the fresh vegetables.

Cut the baguette in half lengthwise.

Peel the garlic and set aside.

Remove and discard the husks and silks of the corn.

Cut the corn kernels off the cob; discard the cob.

Large dice the tomatoes.

Cut off and discard the ends of the cucumber; dice.

Remove and discard the shishito pepper stems; halve the shishitos on an angle.

Pick the basil leaves off the stems; discard the stems.

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Peel and thinly slice the shallot; place in a bowl with the red wine vinegar.

Make Garlic Croutons:

Place the baguette halves on a sheet pan, cut sides up; drizzle with olive oil and season with salt and pepper.

Toast in the oven 8 to 10 minutes, or until golden brown and crispy.

Remove from the oven.

When cool enough to handle, rub the cut sides of the toasted baguette halves with the garlic clove; set garlic cloves aside.

Transfer to a clean, dry work surface.

Large dice the baguette halves.

Cook Corn:

While the baguette halves toast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the corn; season with salt and pepper.

Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Transfer to a large bowl.

Cook Shishto Peppers:

In the pan used to cook the corn, heat 2 teaspoons of olive oil on medium-high until hot.

Add the shishito peppers; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides.

Transfer to the bowl of cooked corn.

Cook the Flounder:

Pat the flounder dry with paper towels; season with salt and pepper on both sides.

Mash garlic cloves, finely chop.

In the pan used to cook the shishito peppers, and garlic, heat 2 teaspoons of olive oil on medium-high until hot.

Add the seasoned flounder, skin sides down first.

Cook 3 to 5 minutes per side, or until lightly browned and cooked to your desired degree of doneness.

Make the Panzanella:

Add the garlic croutons, tomatoes, cucumber, olives and basil to the bowl of cooked corn and shishito peppers; season with salt and pepper.

Add the shallot-vinegar mixture and a drizzle of olive oil.

Toss to thoroughly combine and season with salt and pepper to taste.

Divide the cooked flounder and panzanella between 4 plates, sprinkle toasted sesame seeds on top and serve.



Seared Salmon and Summer Panzanella

Seared Salmon & Panzanella


My secret weapon is "Seared Salmon & Summer Panzanella with Corn, Shishito Peppers and Thai Basil". This traditional Tuscan salad combines corn, plum tomatoes and an heirloom cucumber, as well as two specialty ingredients: shishito peppers and Thai basil. Shishitos are sweet and generally mild, but about one in every ten is hot (so be careful)! Thai basil is a cooling, anise-like variety of the herb that perfectly completes the salad. Served alongside seared garlic salmon fillets is delicious.


Ingredients

Serves: 4
About 560 Calories
20-30 min.

4 Salmon Fillets
2 ears of fresh corn
1 large baguette
4 plum tomatoes
3 cloves garlic
2 seedless cucumbers
2 oz. Shishito peppers
1 ½ bunch Thai basil
3 oz. Castelvetrano Olives
3 ½ Tablespoons Red Wine Vinegar
2 shallots
Sea Salt
Fresh Black Pepper

Olive Oil


Directions

Pre heat your oven to 400 degrees F.

Rinse and dry the fresh vegetables.

Cut the baguette in half lengthwise.

Peel the garlic and set aside.

Remove and discard the husks and silks of the corn.

Cut the corn kernels off the cob; discard the cob.

Large dice the tomatoes.

Cut off and discard the ends of the cucumber; dice.

Remove and discard the shishito pepper stems; halve the shishitos on an angle.

Pick the basil leaves off the stems; discard the stems.

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Peel and thinly slice the shallot; place in a bowl with the red wine vinegar.

Make Garlic Croutons:

Place the baguette halves on a sheet pan, cut sides up; drizzle with olive oil and season with salt and pepper.

Toast in the oven 8 to 10 minutes, or until golden brown and crispy.

Remove from the oven.

When cool enough to handle, rub the cut sides of the toasted baguette halves with the garlic clove; set garlic cloves aside.

Transfer to a clean, dry work surface.

Large dice the baguette halves.

Cook Corn:

While the baguette halves toast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the corn; season with salt and pepper.

Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Transfer to a large bowl.

Cook Shishto Peppers:

In the pan used to cook the corn, heat 2 teaspoons of olive oil on medium-high until hot.

Add the shishito peppers; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides.

Transfer to the bowl of cooked corn.

Cook the Salmon:

Pat the salmon dry with paper towels; season with salt and pepper on both sides.
Mash garlic cloves, finely chop.

In the pan used to cook the shishito peppers, and garlic, heat 2 teaspoons of olive oil on medium-high until hot.

Add the seasoned salmon, skin sides down first.

Cook 3 to 5 minutes per side, or until lightly browned and cooked to your desired degree of doneness.

Make the Panzanella:

Add the garlic croutons, tomatoes, cucumber, olives and basil to the bowl of cooked corn and shishito peppers; season with salt and pepper.

Add the shallot-vinegar mixture and a drizzle of olive oil.

Toss to thoroughly combine and season with salt and pepper to taste.

Divide the cooked salmon and panzanella between 4 plates and serve.



Sunday, August 23, 2015

The Benefits of Drinking Infused Water



If you’re like me, you’ve heard or read why we should drink more water to maintain a healthy life or why we should drink water to lose weight, yet more times than not we grab an unhealthy soda or sports drink because they taste much better. It’s too bad we do not crave water the same way we crave unhealthy beverages! What if I told you that you can crave water the same way with a few simple tricks? Well you can, by trying one of these techniques to reduce your cravings for unhealthy beverages and foods.

How to Flavor Water to Reduce Unhealthy Cravings


1.       Make Mint Ice Cubes—put some sprigs of spearmint, lemon mini, or peppermint into an ice cube tray, then add water and freeze. The taste of mint can curve your urges for snacking, cool the body down on a hot day, or settle an upset stomach. Mints are perfect for people that do not enjoy sweetened beverages but still prefer some flavor. You can also do this with your favorite herbs, like lavender, rosemary or basil.

2.       Make Juice Ice Cubes—is a great way to trick your children into dinking more water. Buy their favorite juice, fill an ice cube tray with it and freeze it into cubes. They will get some of the flavor from the juice but far less sugar and calories. Make different flavored ice cubes and let them mix their own blend and give it a crazy name. And, yes it is just as good for the adults in the home. Healthy can be fun!

3.       Add Fresh Fruit—fresh fruit in a glass of ice cold water looks more appealing and sophisticated while adding a hint of flavor. One of the biggest hits at a party we hosted was a bowl of mixed fresh cut fruits and berries, and a bowl of fresh mint sprigs beside a large container filled with ice cubes and water with a tap. Every time I turned around one of the three had to be refiled. Some of the guest picked just berries, others picked melon or citrus, a few used just mint so don’t be afraid to set out fruit and water for your guest. In the meantime keep a bowl of fruit sliced in your refrigerator to mix in your water throughout the day. For better flavoring add some fruit to a pitcher of fresh water and let it refrigerate a few hours or overnight. The fresh fruit and water curves your cravings for sweet or salty foods.

4.       Add Fresh Vegetables—I know, some of you prefer flavors that are less sweet, one of my favorites is cucumber.  Adding a few thinly sliced vegetables like: sweet peppers, carrots, beets, etc. and the subtle flavor gives your water a spa-like refreshing taste. For better flavoring add some vegetables to a pitcher of fresh water and let it refrigerate a few hours or overnight. The fresh fruit and water curves your cravings for sodas and sports drinks.

5.       Add Frozen Berries—this method allows you to skip filling ice cube trays and freeze fresh berries instead. The great thing about using this method is that you can stock pile fresh berries while they are in season so that you have them year around and when you need them you just pull out a bag of berries from the freezer. You can freeze strawberries, blackberries, blueberries, and acai berries and they will add flavor and color to your water. You will reduce your cravings for sweets and save money by freezing the berries.

6.       Add Fresh Herbs Ice Cubes—is refreshing and tricks your taste buds into enjoying water. Mint, lavender, lemon grass, rosemary, are good mixed in with fresh fruits, berries, and/or vegetables. Depending on your needs adding herbs can be energizing or calming; also cleansing. They reduce cravings for unhealthy beverages and foods. They are something you have to experiment with to find the flavors you will enjoy.

Health Benefits from Drinking Infused Water


Would you like some juice with your cup of sugar?

Unfortunately we all grew up believing that drinking juices that we get from our local supermarket is healthy, but we now know that these juices are no healthier than a cup of corn syrup or a candy bar. Of course it is healthy to eat fresh fruits! But every time you eat fresh fruit and drink fresh fruit juices you’re consuming a spoonful of fructose or more. This includes dehydrated, frozen and fresh fruits and berries as-well-as their juices frozen or bottled; organic or non-organic doesn’t matter, they all have a high fructose count. On the other hand bottled vegetable juices are no better because they are high in sodium.

The good news is that you can decrease the amount of calories, fructose and sodium by eliminating bottled juices and replacing them with infused water. If these are not good enough reasons to drink infused water here are a few more examples of its health benefits:

  •          Your skin will look fabulous by keeping your skin plump and elastic.
  •          Your face will have less wrinkles.
  •          Your health will improve.
  •          It naturally flushes the toxins out of your body.
  •          It helps reduce your cravings for sweet or salty foods.
  •          It adds a healthy array of vitamins and antioxidants to your daily diet.
  •          It will awaken your taste-buds to nature’s most amazing flavors.
  •          It reduces cravings for unhealthy beverages.
  •          It can be energizing or calming.
  •          It will help you lose weight.
  •          And more…


All of these are some of the best reasons in the world why you should switch to drinking infused water…but the best reason of all is the simple fact that water is your body’s source of life. All the bottled juices, sodas, coffee, etc. cannot replace the body’s need for water to function correctly.

Choosing an Infuser


 
Water Infuser
There is a large selection of water infusers available—it really depends on your fashion taste. Here are a few criteria’s to keep in mind when you are choosing the right water infuser for you.





  1. Make sure the containers are BPA-free, not made of a plastic that releases chemicals. Glass or Tritan plastic are BPA-free.
  2.  For the home you may want a large picture with a spout or flip-top no one has time for stopping and unscrew/screw a lid; everybody is always in a rush.
  3.  For traveling you will want one that will fit in a cup-holder, has a flip-top lid, that you can use driving, walking, hiking, or biking.
  4.   Look for Eco-friendly options.


Hopefully these tips will help you live a healthier and happier life. It sounds like a lot of work but looks are deceiving in this case. Switching over to drinking infused water is a simple change, but one with life-long-lasting health benefits. And, before you know it you will be feeling more refreshed and full of energy.


By: Teresa Fuller
fast-n-delicious@outlook.com
www.fast-n-delicious

Wednesday, August 5, 2015

Mini Turkey Meatballs



Meatballs









Courtesy of Giada De Laurentiis

Mini Turkey Meatballs are delicious with this quick and easy recipe. Don't think I will make pork or beef meatballs again!


Saturday, August 1, 2015

How to Make Gluten Free Buttermilk Pancakes With Blueberry Cinnamon Compote



Buttermilk Pancakes With Blueberry
























by Scott
on 7/20/2015

Nina Parker shows you an alternative pancake recipe, great for starting your morning with a bit of a treat. They're even made with spelt flour, which is good for you and gluten free.




Sunday, March 8, 2015

Avocado Fries with Horseradish Dijon Cream


Oh my goodness! Even if you're not usually an avocado person you will love these "Avocado Fries with Horseradish Dijon Cream". This recipe will simply intrigue your taste-buds. ~ submitted by: A. Hilton


Ingredients

3 Tbsp Horseradish
2 Tbsp Dijon Mustard
½ Cup Sour Cream
¼ Cup All Purpose Flour
¼ tsp Salt
2 Large Eggs, Lightly Beaten
1 ¼ Cups Panko Bread Crumbs
2 Firm Ripe Avocados
¼ tsp Sea Salt
Oil for Frying


Directions

Peel, Pit, and Slice Avocados into wedges.

Combine horseradish, mustard, and sour cream in a dish, and refrigerate until ready to serve.

Heat oil to 375̊


Mix flour and salt together in a shallow dish.


Put the beaten eggs in a dish and the bread crumbs in another dish.


Dip Avocado in flour, then egg, and roll in bread crumbs.


Fry until golden, between 30 to 60 seconds.


Drain on paper towel, and sprinkle with sea salt.



Friday, November 7, 2014

Bacon Ranch Chicken

This Crock Pot Bacon Ranch Chicken is sure to please  everyone at the dinner table.


Ingredients

4 boneless skinless chicken breasts
4 tablespoon real bacon bits
1 teaspoon minced garlic
1 package ranch dressing mix
1 can cream of chicken soup
1 cup sour cream
1 large tomato; seeds removed and diced
Egg noodles; cooked
Parmesan cheese

Directions

Place chicken in greased 5-6 quart slow cooker.

Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well.

Pour over chicken in the crock pot. 

Cook on high 3-4 hours 5-8 hours on low.

Shred the chicken using two forks.

Add tomato.

Serve over cooked egg noodles.

Top with Parmesan cheese.


Open Faced Turkey Sandwiches


SC_open_face_turley_sandwich_H2

The best ever Open Faced Turkey Sandwiches starts with a crock pot!

Ingredients

2 pounds turkey breast tenderloins
1/2 teaspoon rubbed sage
2 (12 ounce) jars roasted turkey gravy
1 (28 ounce) package frozen home-style mashed potatoes
2/3 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
6 slices white bread, toasted
Paprika
Sea Salt and Black Pepper to taste

Directions

Place turkey in 3- to 4-quart crock pot. 

Sprinkle with sage. 

Top with gravy.

Cover and cook on low heat setting 8 to 10 hours.

About 10 minutes before serving, cook mashed potatoes as directed on package.

Remove turkey from crock pot and shred with two forks. 

Stir poultry seasoning and Worcestershire sauce into gravy in cooker.

Place large spoonful of turkey on each toast slice. 

Top with 1/4 cup mashed potatoes. 

Spoon gravy over potatoes. 

Sprinkle with paprika.

Sea Salt and Black Pepper to taste.


Classic Witches Brew Cocktail


You'll love making Classic Witches Brew Cocktails. They are the perfect alternative to the root beer float and they taste great!



Ingredients

1/2 cup orange soda, cold
1/2 cup club soda, cold
2 oz. Dekuyper 03 Orange liqueur
1/4 cup International Delight® French Vanilla, chilled
1 scoop vanilla ice cream    


Directions
Combine the orange soda, club soda, Dekuyper 03 Orange liqueur and International Delight French Vanilla in a tall glass. 

Top with ice cream and serve immediately.


Serves One.


Thursday, November 6, 2014

Caribbean Sweet Potato and Bean Stew


This Caribbean Sweet Potato and Bean Stew is a vitamin packed stew combines sweet and spicy flavors for an extraordinary taste.  

Ingredients
2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Directions
Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.
Cover; cook on low for 5 to 6 hours or until vegetables are tender.
Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.
Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.

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