recipes

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This is a simplified version of a recipe from one of the South Beach cookbooks. YUM.

1/2 cup toasted almonds
4 cups part-skim ricotta cheese
3 tbsp unsweetened cocoa powder
2 tbsp granular sugar substitute
2 tsp cinnamon (I like a lot; use less if you prefer)

Whip ricotta in a blender until fluffy, about 2-3 minutes. Add other ingredients and pulse briefly to mix. Spoon into small bowls and chill at least 2 hours or overnight.

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Mini quiches

I got inspired by the idea of making mini-quiches and freezing them, so I made a batch.  I didn’t use the recipe from Just Bento, rather sticking to my usual filling, which is slightly modified from the quiche Lorraine from the Joy of Cooking.

4 eggs, beaten
1.5 cups half and half
Pinch of salt
A couple of good shakes of nutmeg
Swiss cheese
16 mini pie shells (storebought)

Beat eggs and add half and half, salt, and nutmeg.
Spread out mini pie shells on a cookie sheet and add enough Swiss cheese to each to fill the bottom, then add enough quiche filling to cover the cheese.
Bake at 375 degrees for 20-25 minutes until filling is loosely set and crust is slightly browned.
Keep refrigerated or freeze.

We’ve considered other fillings — in the past, I’ve used leftover turkey or rotisserie chicken with the Swiss cheese, and Chopper mentioned caramelized onions and chicken.

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Guinness cupcakes

I’ve made these cupcakes, featuring Guinness Extra Stout and cream cheese frosting, a couple of times now and the results are delightful.  I baked this batch in a mini cheesecake pan which has the removable metal rounds on the bottom.  The sides are straight up and down and the cupcakes have a nice, poofy muffin top.

Guinness cupcake

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This is the recipe that Chopper used for the shrimp that we brought to Darren’s oyster roast last weekend – YUM.  We forgot the marinade to brush on at the end but they were delicious without it.

1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. lemon pepper
1 tsp. granulated garlic (1/2 tsp garlic powder)
1 tbsp. Lea & Perrins
2 tbsp. fresh lemon juice
4 tbsp. butter, melted
9 slices bacon
18 jumbo shrimp, shelled and deveined

Cut the slices of bacon in half. Partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp. Combine butter with spices, add shrimp, toss well to coat, let marinate at room temperature 30 to 60 minutes. Remove shrimp from the marinade, reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Place shrimp on hot grill for 4 minutes; turn and brush shrimp with reserved marinade and grill for 4 minutes longer or until shrimp are opaque throughout.

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Yum.

From Chopper:

This is a pretty simple recipe for turkey burgers involving a lot of spice and cheese crackers as binder. Trust me, it works well. I’ve been using Cheez-it brand reduced fat white cheddar crackers, mainly because I thought the white color would work better, and topping them off with a slice of good provolone cheese for the last minute of the grilling time. Also, we’ve been getting ground turkey from Costco in 1.5 pound packages, so the new measurements for 1.5 pounds of turkey are given in parentheses. For anyone who doesn’t know, Mrs. Edna is one of the spice mixers in the market in Charleston. Also, the original recipe dumped everything into the bowl at the same time to mix, but I get better results doing it in two stages.

INGREDIENTS

  • 1 (1.5) pound ground turkey
  • 1 (1.5) tablespoon garlic powder
  • 1 (1.5) tablespoon red pepper flakes or Mrs. Edna’s Cajun Lemon seasoning
  • 1 (1.5) teaspoon dried minced onion (or a nice dried onion mix, if you’re so inclined)
  • 1 (plus one egg white) egg
  • 1/2 (3/4) cup crushed cheese flavored crackers
  • Worcestershire sauce

DIRECTIONS

  1. Preheat a grill for high heat.
  2. Ground the cheese crackers and, using your hands, mix them with the ground turkey. Pour the spices into the bowl and mix well before adding the egg, dousing to taste with Worcestershire and finishing the mixing process.
  3. Form into four (six) fat patties. Glad Press-and-Seal wrap works perfectly for individually sealing the burgers for refrigerator storage.
  4. Place patties on the grill, and cook for about 5 minutes per side, until well done.

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