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Recent Recipes

Frangos

Comments (0) | Monday, October 17, 2011

Ingredients:

  • 2 cups chocolate chips
  • 1 stick butter, softened
  • 1 1/8 cup powdered sugar
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 2 tsp peppermint extract
Directions:
  1. Melt chocolate chips and set aside.  Beat butter and sugar, add eggs and vanilla.  Stir in chocolate.  Add peppermint extract and stir until smooth. 
  2. Drop on waxed paper by teaspoonfuls, or put into mini foil cups.  
  3. Freeze.


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Sweet Potato Casserole

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Ingredients:

  • 4 lbs sweet potatoes, peeled and cut into quarters
  • 1 cup packed brown sugar
  • 1/2 cup butter, cut up
  • 1/4 cup milk
  • 4 eggs, lightly beaten
  • 3-4 Tbs lemon juice
  • stir ins and/or toppers (see below)
Directions:
  1. In a dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25-30 minutes or until tender; drain and return to pan.
  2. Preheat oven to 350*F.  Slightly mash potatoes with a potato masher.  Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined.  Transfer sweet potato mixture to a greased 3 qt. rectangular baking dish.  If desired, top with one of the toppings.
  3. Bake, uncovered, for 30-35 minutes or until heated through.  Makes 8-12 servings.
Stir-Ins: choose one if desired
  • 1/2 cup peanut butter (adds creaminess)
  • 2 Tbs orange peel (for tart flavor)
  • 2-4 tsp red curry paste (for Indian spice)
  • 4 tsp pumpkin or apple spice +1 tsp black pepper (for harvest flavor)
Toppers: choose one if desired
  • Peanuts and coconut (Far-East flair)
  • Bacon and Rosemary (Smoky depth)
  • Onion and garlic (earthy flavor)
  • Smoked almonds (salty crunch)


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Cilantro Lime Rice

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Ingredients:

  • 2 cups water
  • 1 cup rice
  • 3 Tbs olive oil
  • 2 cloves garlic, minced (1 tsp)
  • 1 tsp grated lemon zest
  • 1 Tbs lime juice
  • salt to taste
  • 2 cups finely chopped fresh cilantro
  • 2 cups baby spinach, finely chopped
  • 3 scallions, finely chopped
  • salt to taste
Directions:
  1. In a large saucepan, bring the water to a boil.  Add the rice, olive oil, garlic, leon zest, lime juice, and salt and reduce to medium heat.  Stir gently, cover and simmer slowly for about 25 minutes, or until the rice is tender.  Leave the rice covered so the steam stays in, making the rice fluffy.  
  2. Transfer the rice to a large mixing bowl.  Add the cilantro, spinach, scallions, and salt.  Combine thoroughly.
Nutrition facts:
  • 290 cal
  • 11g fat (1.5g sat)
  • 5g protein
  • 44g carbs
  • 35mg sodium
  • 0mg cholesterol


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Havana Black Beans

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Ingredients:

  • 1 Tbs olive oil
  • 1/2 medium onion, finely chopped
  • 1/2 medium red pepper, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 1 clove garlic, minced (1/2 tsp)
  • 1 tsp cumin
  • 1 tsp dried thyme, or 1 Tbs fresh
  • 2 bay leaves
  • 1 tsp canned chipotle chilies, minced with sauce
  • 2 (15 oz) cans cooked black beans, rinsed and drained well
  • 1 cup water
  • 1 cup coconut milk
  • 1 tsp lime juice
  • salt to taste
  • 2 scallions, finely chopped
  • 1/2 cup finely chopped fresh cilantro
Directions:
  1. Heat the olive oil in  a medium saucepan, and saute the onion for 3 minutes, until it is golden brown.  Add the peppers and garlic; continue to saute for 2 minutes.  Add the cumin, dried thyme, bay leaves, and chipotle chilies; combine well.
  2. Add the black beans, water and coconut milk to the pot, and stir well.  Simmer the beans for 10-15 minutes.  Stir in the lime juice and salt.
  3. Ladle the beans into serving bowls, and top each bowl with the chopped scallions and cilantro.
Nutrition facts:
  • 280 cal
  • 11g fat (6g sat)
  • 13g protein
  • 34g carbs
  • 0mg cholesterol
  • 780mg sodium


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Green Protein Smoothie

Comments (2) |

Yield: 2 (2 1/4 cup) servings

Ingredients:

  • 1 1/2 cups pineapple juice
  • 1 banana, peeled
  • 2 cups spinach
  • 1 scoop protein powder
  • 2 cups ice cubes
Directions:
  1. Place all ingredients in blender.  Blend until smooth.  Serve immediately.


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Banana Apple Oatmeal Smoothie

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Yield: 3 (2 cup) servings

Ingredients:

  • 1 1/2 cups milk
  • 1/4 cup uncooked rolled oats
  • 1 banana, peeled
  • 1 apple, quartered, seeded
  • 1/2 cup dried cranberries
  • 1/2 cup vanilla yogurt
  • 1/4 cup raw almonds
  • 3 cups ice cubes
Directions:
  1. You will need a large blender for this...  Place all ingredients into blender in order and secure lid
  2. Blend until smooth.  Serve immediately.


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Thai Butternut Squash Soup

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Ingredients:

  • 1 Tbs olive oil
  • 1 medium sweet onion, chopped
  • 1 piece ginger (1-2 inches) peeled and grated
  • 2 cloves garlic, minced
  • 1 Tbs red curry paste
  • 1 can (14.5 oz.) coconut milk
  • 4 cups low-sodium chicken broth
  • 3 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
  • 1 lime, juiced (about 3 Tbs)
  • 1 tsp salt
  • 1/3 cup unsalted peanuts, chopped
  • 1/3 cup sliced scallions
Directions:
  1. Heat oil in a large, lidded pot over medium heat.  Add onion and saute until softened, about 5 minutes.  Add ginger and garlic and cook 1 minute.  Stir in curry paste and cook another minute.
  2. Pour in coconut milk and chicken broth; stir well to break up the curry paste.  Add squash, bring to a boil and then lower to a simmer.  Cover partially and cook 15-20 minutes or until squash is tender.
  3. Puree soup with an immersion blender until smooth.  Stir in lime juice and salt.  Serve with peanuts and scallions.  Add whole-wheat pitas or flatbread as a side if not on a gluten free diet.


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Garlic Lime Chicken Fajitas

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Ingredients:

  • 1 tsp. minced garlic
  • 1 tsp. minced onions
  • 3/4 tsp. ground cumin
  • 3/4 tsp. oregano
  • 1/2 tsp. cilantro
  • 1/2 tsp. black pepper
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 2 Tbsp. olive oil
  • 1/2 tsp salt
  • 1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
  • 1 medium onion, thinly sliced
  • 1 medium green or red bell pepper, cut into thin strips
  • 8 tortillas (corn for gluten free)
Directions:
  1. Mix juices, oil, and all the spices and salt in a small bowl.  Reserve 1/4 cup of the marinade.  Place chicken in large resealable plastic bag or glass dish.  Add remaining marinade, turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
  2. Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned.  Remove from skillet.  Add bell pepper, onion and reserved marinade; cook and stir 5 min. or until tender.  Return chicken to skillet.  Cook 2-3 min. or until heated through.
  3. Spoon chicken mixture into warmed tortillas.  Serve with assorted toppings, if desired.


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Grilled Scallops with Almond Arugula Pesto

Comments (0) | Sunday, October 9, 2011

Ingredients:
Pesto:

  • 1/3 cup sliced almonds
  • 2 cups arugula
  • 1 cup basil leaves
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
Squash and Scallops:
  • 1 lb. zucchini, coarsely shredded
  • 1 lb. summer squash, coarsely shredded
  • 1 1/2 lbs. sea scallops
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
Directions:
  1. Pesto.  In food processor or blender, combine almonds, arugula, basil and garlic.  Blend as you gradually add oil and process until fully incorporated.  Add cheese, pepper and salt; process until blended.  Reserve 1/2 cup.  Cover and refrigerate remainder for another use for up to a week.
  2. Squash and Scallops.  Heat a large non-stick skillet  over medium-high heat.  Spray with non-stick cooking spray and add zucchini and squash.  Stir fry for 2 minutes.  Place in a medium sized bowl.
  3. Meanwhile, heat a grill pan over medium high heat.  lightly brush with oil.  Season scallops with salt and pepper.  Grill scallpos for 2-3 minutes per side or until cooked through.  Remove from grill pan and keep warm.
  4. Toss squash with 1/4 cup of the reserved pesto.  Serve immediately with scallops and reamaining 1/4 cup pesto.
Yield: 4 servings

Nutrition facts:
  • 350 cal.
  • 18g fat (3g sat.)
  • 35g protein
  • 13g carbs
  • 3g fiber
  • 692mg sodium
  • 62mg cholesterol


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Checkerboard Sweet Potatoes

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Ingredients:

  • 3 lbs. sweet potatoes, peeled and cut into 2 inch chunks
  • 1/2 cup whole milk
  • 4 Tbs. butter
  • 1 can (8 oz.) crushed pineapple, drained
  • 1/4 cup brown sugar, packed
  • 1 tsp. pumpin pie spice
  • 1/4 tsp. salt
  • 20 marshmallows
  • 40 pecan halves
Directions:
  1. Cover sweet potatoes with cold water and bring to boil.  Reduce to a simmer and cook 12-15 minutes or until knife tender.  Drain and return to pot.  Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.
  2. Transfer mixture to a 2 1/2 qt. oval casserole dish; smooth out top.  Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered in a checker board pattern.
  3. Bake at 350* F for 25-30 minutes, or until marshmallows are browned and puffed.
Yield: 8 servings

Nutrition facts:
  • 343 calories
  • 11g fat (4g saturated)
  • 5g protein
  • 59g carbs
  • 6g fiber
  • 191mg sodium
  • 17mg cholesterol


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"Cafe Rio" Style Cilantro Ranch Dressing

Comments (0) | Thursday, October 6, 2011


Ingredients:


  • 1 packet traditional Hidden Valley Ranch mix (not buttermilk)
  • 1 cup m mayonnaise
  • 1 cup buttermilk
  • 1/2 bunch of cilantro
  • 1 clove of garlic
  • juice of 1 lime
  • 1 jalapeno (with the seeds for spicy, w/o seeds for more mild)

Directions:

Blend all ingredients together in a blender. Enjoy.


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"Cafe Rio" Style Lime-Cilantro Ranch Dressing

Comments (0) |


Ingredients:


  • 1 envelope buttermilk ranch dressing mix
  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 1/2 bunch of cilantro
  • 1 heaping tsp of minced garlic
  • 2 tomatillos
  • juice of 1 lime
  • 1/2 tsp Cholula sauce (or tobasco sauce)

Directions:

Blend in food processor or blender, store in refrigerator until ready to serve.


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"Cafe Rio" Style Black Beans

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Ingredients:


  • 2 TB olive oil
  • 2 cloves garlic, minced
  • 1 tsp. Cumin
  • 1 can black beans, rinsed and drained
  • 1 1/3 cup tomato juice
  • 1 1/2 tsp. Salt
  • 1 TB fresh chopped cilantro

Directions:

In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt. Continually stir until heated through. Just before
serving, stir in the cilantro.


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"Cafe Rio" Style Rice

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Ingredients:


  • 2 cups water
  • 2 tsp chicken bouillon
  • 2 tsp minced garlic
  • 1/4 bunch cilantro
  • 1/2 can diced green chilies
  • 1/4 tsp salt
  • 1/4 onion
  • 1 cup rice

Directions:

Blend cilantro, chilies, and onion together in a blender or food processor. Bring water to
boil and add all ingredients, cover and simmer for 20-30 minutes, until rice is ready.


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"Cafe Rio" Style Shredded Chicken

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Ingredients:


  • 8 oz bottle of Italian Dressing
  • 1 TB Chili Powder
  • 1 TB Cumin
  • 3 cloves garlic, minced
  • 4 chicken breasts

Directions:

Cook all ingredients in a crockpot for 4 hours on high, shred meat and cook on low until
ready to serve.


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"Cafe Rio" Style Shredded Pork

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Ingredients: 

  • 3-5 lb. Pork Loin Roast
  • 18 oz Dr. Pepper
  • 1 cup turbinado sugar (brand name at the store is Sugar in the Raw, found where other
  • sugars are located.)
  • 2 or 3 T. tomato paste
  • 1 tsp. Dry Ground Mustard
  • 1 tsp. Cumin
  • 2 tsp. Minced Garlic

Directions:

Put all the ingredients, except pork, into a blender and blend until well mixed. Place
pork in a crockpot and pour sauce over it. Carefully turn the pork over half way through
cooking. Cook in the sauce until it pulls apart/shreds easily, 7-9 hours on low, or 4-6
hours on high. Take pork out and shred and put back in. (Sometimes I make an extra
batch of the sauce and simmer it until it thickens, then I add the shredded pork to that
instead of the sauce it was cooked in – much sweeter and yummier.)


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Broccoli with Garlic Butter and Cashews

Comments (0) | Sunday, September 25, 2011

 
Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 pounds fresh broccoli, cut into bite size pieces
  • 1/3 cup butter
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons white vinegar
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1/3 cup chopped salted cashews

Directions

  1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
  2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately. 
recipe from http://allrecipes.com/recipe/broccoli-with-garlic-butter-and-cashews/detail.aspx 


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Enchilada Casserole

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (1.5 ounce) package dry enchilada sauce mix
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1 1/2 pounds ground beef
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1 (16 ounce) can refried beans
  • 1 (12 ounce) package corn tortillas
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
  3. In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
  4. Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  5. Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving. 
recipe from http://allrecipes.com/recipe/enchilada-casserole-iii/detail.aspx 


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Spanish Rice Bake

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 (14.5 ounce) can canned tomatoes
  • 1 cup water
  • 3/4 cup uncooked long grain rice
  • 1/2 cup chile sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
  3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
  4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro. 
recipe from http://allrecipes.com/recipe/spanish-rice-bake/detail.aspx# 


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Seattle Fire Station 25 Meatloaf

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Original Recipe Yield 16 servings;  the ingredient list here was scaled down to 8 servings
 

Ingredients

  • 1/2 pound bacon, cut into 1 inch pieces
  • 1 onions, chopped
  • 2-1/2 pounds ground beef
  • 2-1/2 pounds spicy ground pork sausage
  • 1-1/2 (10 ounce) packages frozen chopped spinach , thawed, drained and squeezed dry
  • 1-1/2 (4 ounce) cans sliced black olives, drained
  • 1-1/2 cups pistachio nuts, chopped
  • 1/2 cup ketchup
  • 1-1/2 eggs
  • 1/2 (1.25 ounce) packet meatloaf seasoning mix
  • 1/2 pound pepper jack cheese, cubed
  • 1/4 cup ketchup, or as needed

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 16 servings.
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large deep skillet over medium-high heat. Add onions, and cook, stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.
  3. In a large bowl, mix together the ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1 cup of ketchup, eggs, and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes into the top of the loaf so they are completely covered. Brush remaining ketchup generously over the top.
  4. Bake for 1 1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180 degrees F (82 degrees C).

This is a high calorie meal!  890 calories per serving!


recipe from http://allrecipes.com/Recipe/Seattle-Fire-Station-25-Meatloaf/Detail.aspx?extkb=1


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