Category Archives: Recipes

Surprise Recipe Swap – Bacon Parmesan Broiler Avocados

20 Wednesday Mar 2013

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Posted by Jennifer (the student) on March 20, 2013
HungryLittleGirl

I am so excited to be participating in my very first Surprise Recipe Swap . Each month Jutta from Hungry Little Girl is hosting a Surprise Recipe Swap,  participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Hungry Little Girl blog, Jutta has a large selection of all types of recipes. I had a hard time selecting a recipe but I narrowed it down to four recipes: Spinach Spaghetti Casserole, Cheesy Ground Beef Casserole, Pumpkin Pizza and Bacon Parmesan Broiler Avocados. Ultimately, I choose the Bacon Parmesan Broiler Avocados because I thought it was interesting and I had all of the ingredients on hand.

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Ingredients (for two servings)

  • 2 large avocados
  • 3 stripes bacon
  • 2 TBSP hot sauce
  • 2 tablespoons lemon juice
  • 1 tsp garlic powder
  • 2 TBSP Parmesan cheese
  • 1/4 cup shredded cheese (I use Mexican blend)

Instructions 

  • Turn your broiler on high
  • Cook bacon crispy in the microwave, then cut into small pieces and set aside
  • Cut avocados in half and take out the pit, place on a baking sheet
  • Make lots of little cuts into each avocado half, so the sauce can get into it
  • In a small bowl combine hot sauce, garlic and lemon juice
  • Brush each avocado half with it
  • Sprinkle Parmesan cheese into each whole of the avocados
  • Broil for 3 minutes
  • Take out and top with bacon pieces and shredded cheese, broil for additional 5 minutes
  • Serve and Enjoy!

I really liked this recipe, it was so easy and very flavorful.Participating in the Surprise Recipe Swap was a fun experience and I look forward to joining in each month. Check out the other recipes in the Surprise Recipe Swap! If you are interested in participating, head over to Hungry Little Girl.

♥ ♥

Foodie Friends Friday

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Pistachio Layered Pudding

17 Sunday Mar 2013

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Posted by Jennifer (the student) on March 15, 2013

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Happy St Patrick’s Day!

This is a simple dessert my husband loves.

Ingredients for Crust:

  • ½ almond flour
  • ¼ cup earth balance, cold (or butter)
  • ¼ cup pecans, finely chopped

Ingredients for Cream Cheese Layer:

  • 8 oz block low-fat cream cheese, softened
  • 1 cup light sour cream
  • 1 cup powdered sugar
  • 1 ½ tsp vanilla
  • a pinch of salt

Ingredients for Pudding Layer:

  • 1 box instant pistachio pudding
  • 1½ milk
  • ½ cup shredded coconut, unsweetened

Ingredients for Top Layer:

  • 1 cup light sour cream
  • ¼ cup powdered sugar
  • 1 ½ tsp vanilla
  • a pinch of salt
  • ½ to ¼ cup of pecans

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine almond flour, earth balance and pecans until it forms crumbly dough. Press the dough into the bottom of an 8×8-baking pan and bake for 10 minutes until golden brown. Let crust cool completely on a cooling rack.
  3. In a mixing bowl, combine cream cheese, sour cream, powdered sugar, vanilla and salt with a hand mixer. Whip until fully combined and spread over the cooled crust.
  4. In a mixing bowl, combine pudding mix and milk until pudding thickens. Then fold in coconut and spread over the cream cheese layer.
  5. In a mixing bowl, combine sour cream, powdered sugar, vanilla and salt. Drizzle over the pudding layer and top with additional pecans.
  6. Refrigerate for several hours until firm.
  7. Enjoy!

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♥ ♥

Sweet 2 Eat Bakingmop it up mondaysChef In TrainingHungryLittleGirlThe DIY DreamerFoodie Friends Friday

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Strawberry Smoothie with Coconut Water

13 Wednesday Mar 2013

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Posted by Jennifer (the RD) on March 13th, 2013

Although the smoothies at the chain juice joints are tasty, they are often a little too sweet for me.  However, I just love the consistency.  I felt like whenever I added yogurt to my smoothies, they just weren’t quite right.  One day my sister Denise bought the frozen smoothie mix from the freezer section and I noticed they added in frozen pieces of yogurt.  So, I made my own version using frozen yogurt. It has good consistency but is not as sweet

INGREDIENTS:

  • 1/2 cup low sugar apple juice
  • 1/2 cup coconut water
  • 1/2 cup frozen  non fat greek yogurt (freeze it in something that is freezer safe.  When you are ready use it, spoon the yogurt like ice cream by the tablespoon into your blender or Magic Bullet)
  • 1/2 cup frozen fruit (I used strawberries)

Blend all the ingredients together and enjoy.  This is for a single serving, but can also be doubled, tripled, quadrupled, etc. if you are making this for more people.  🙂

 ♥ ♥

katherines corner

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Italian Chicken

07 Thursday Mar 2013

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Posted by Jennifer (the student) on March 6, 2013

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This very simple recipe is so good, it never last for long in my house.

Ingredients:

  • 6 chicken breast, boneless and skinless
  • 1 cup grated Parmesan
  • 1 ½ TBSP dried parsley
  • 1 TBSP oregano
  • 1 ½ tsp paprika
  • 1 tsp pepper
  • ½ cup butter, melted

Instructions:

  1. -Preheat oven to 350 degrees.
  2. -Line a baking dish with foil, otherwise clean up is a nightmare.
  3. -In a shallow bowl, combine cheese and seasonings.
  4. -In another shallow bowl, pour in melted butter.
  5. -Dip each piece of chicken into the butter and then into the seasoned cheese and cot well.
  6. -Arrange on foil lined baking dish. Bake for 30 to 45 minutes.
  7. -Enjoy!

*I usually use Trader Joe’s Pecorine and Romano Parmesan Blend Grated Cheese but any type of Parmesan (fresh or pre-grated) will work.

♥ ♥

katherines cornerThe Mandatory MoochMy Turn for usAddicted Button 2, Addicted to Recipes Butoon, v@mop it up mondaysChef In Training

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Penzey’s Pumpkin Pecan Pie

27 Wednesday Feb 2013

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Posted by Jennifer (the RD) on February 27, 2013

This is a a recipe  that was featured in the Penzey’s spice catalog.  It’s my favorite pumpkin pie recipe!

INGREDIENTS:

One 9 inch unbaked pie shell

One 15 oz. can solid pack pumpkin

1/3 cup brown sugar

1/3 cup granulated sugar

3/4 tsp. china cinnamon

3/4 tsp. powdered ginger

1/8 tsp. salt

1 tsp. pure vanilla extract

2 eggs, well beaten

1/2 cup milk

TOPPING:

1/4 cup butter

1/2 cup brown sugar

3/4 cup coarsely chopped pecans

 

Preheat oven to 350 degrees.  In a mixing bowl, combine the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, salt, vanilla, eggs, and milk.  Mix until well blended.  Pour into the unbaked pie shell.  Bake at 350 degrees for 40 minutes.  Meanwhile mix the last 3 ingredients until crumbly.  Sprinkle the toping on the pie and bake an additional 25 minutes.  Cool and refrigerate at least a few hours for easiest slicing.

 ♥ ♥

HungryLittleGirlLil\'Luna

Wonderful Food Wednesday.katherines cornerThe Mandatory MoochChef In TrainingThe DIY DreamerHungryLittleGirl

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Pea and Pancetta Pasta

22 Friday Feb 2013

Posted by in General, Recipes

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Posted by Jennifer (the student) on February 21, 2013

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This recipe is so tasty and rich, I do not make it very often because of that. But each time I make it wonder why I don’t make it more often.

Ingredients:

  • 16 oz package of pasta (any type you like, I used Fusilli Bacati)
  • 2 TBSP olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, minced
  • 4 oz package of pancetta (I found mine at Trader Joe’s)
  • 6 egg yolks
  • ½ cup Parmesan cheese, freshly grated
  • 10 oz package peas (fresh or frozen)
  • Tabasco (a dash or more, to your taste)
  • sea salt –to taste
  • fresh ground pepper – to taste

Instructions:

  1. Cook pasta according package directions.
  2. Meanwhile in a large sauté pan over medium heat, add olive oil, onion and garlic, sauté for 5 minutes and then add the pancetta. Cook for an additional 5 minutes. Take off the heat and add the peas and combine. Set aside.
  3. A few minutes before the pasta is done cooking, whisk together the egg yolks, Parmesan cheese and one ladle of pasta cooking water.
  4. Once the pasta is done cooking, strain all water and return the pasta to the stockpot.
  5. Add onion mixture, Tabasco, salt and pepper to the stockpot with the pasta and combine. Then add the egg and cheese mixture and thoroughly combine. Then let it sit for 2 minutes.
  6. Then serve and enjoy.
  • I like this topped with a little fresh grated Parmesan Cheese.
  • My pasta took a long time to cook but if you are using thinner pasta that cooks quickly, it might work out better if the onions were sautéed before starting the pasta.

♥ ♥

My Turn (for us)Addicted Button 2, Addicted to Recipes Butoon, v@mop it up mondaysChef In Trainingkatherines cornerThe Mandatory Mooch

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Ritz Carlton Spicy Vegetable Soup

14 Thursday Feb 2013

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Posted by Jennifer (the RD) on February 13, 2013

This is a recipe my mom found in Bon Appetit Magazine back in 1996.  We have been enjoying it ever since.  I hope you do too!

Ritz Carlton Spicy Vegetable Soup

¼ cup bulgur

2 ½ cup boiling water

¼ cup olive oil

2 small onions, chopped

½ cup chopped celery

½ cup chopped carrots

1 ½ T. minced garlic

2 T. tomato paste

2 T. chili powder

1 ½ T. ground cumin

¼ tsp. cayenne pepper

¾ C dry white wine

2 red bell peppers, seeded and chopped

2 small zucchini, chopped

½ cup canned chopped tomatoes

½ cup well-drained canned garbanzo beans

½ cup well drained canned kidney, pinto, or black beans

2 T. chopped fresh basil

2 T. chopped fresh oregano

Place bulgur in medium bowl.  Pour ½ cup boiling water over the bulgur.  Cover and let stand until softened (about 15 minutes).  Heat oil in a heavy, large saucepan over medium high heat.  Add onions, celery, carrots, and garlic and sauté until tender, about six minutes.  Add tomato paste, chili powder, cumin, and cayenne pepper and stir until spices are fragrant, about 1 minute.  Add wine and 2 cups of water.  Bring to a boil.  Add bell peppers, zucchini, and tomatoes to saucepan.  Reduce heat to medium and simmer until all vegetables are tender, stirring occasionally, about 15 minutes.

Add bulgur, beans, basil, and oregano to chili.  Simmer until chili is thick, stirring frequently, about 20 minutes.  Season to taste with salt and pepper.  (Can be prepared one day ahead.  Cover and refrigerate.  Bring to a simmer before serving, thinning if chili is too dry).

 ♥ ♥

The Mandatory MoochWhat's cooking, love?Photobucketkatherines cornerMy Turn for us"AddictedHungryLittleGirlThe DIY Dreamer

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Deconstructed Cabbage Roll Casserole

06 Wednesday Feb 2013

Posted by in General, Recipes

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Posted by Jennifer (the student) on February 6, 2013

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This dish is not the prettiest but it is sure tasty. This is the kind of dish that is better the day after you make, all the flavors blend together in a wonderful way.

Ingredients:

  • 1 small head green cabbage, sliced
  • 2 TBSP olive oil
  • 1 lb lean ground beef
  • ½ lb ground pork
  • 1 small onion, minced
  • ½ tsp granulated garlic
  • 1 TBSP paprika, regular
  • 2 tsp paprika, smoked
  • ¼ tsp cinnamon
  • salt and pepper, to taste
  • 28 oz can crushed tomatoes
  • 2 TBSP sugar
  • 1 tsp paprika, smoked
  • 1 tsp granulated garlic

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a large baking sheet, place sliced cabbage and sprinkle with olive oil.
  3. Bake in oven for 20 minutes, halfway through toss cabbage once. Remove from oven and set aside.
  4. Meanwhile in a large sauté pan, brown the beef, pork and onion for about 5-7 minutes. Then combine granulated garlic, paprika, cinnamon, salt and pepper with meat mixture. Continue to cook until meat is completely cooked. Remove from heat and set aside.
  5. In a mixing bowl, combine crushed tomatoes, sugar, paprika and granulated garlic.
  6. In a large casserole dish with high sides, assemble casserole by layering half the baked cabbage on the bottom, topped with a layer of half the meat and then a layer of half the tomato sauce. Repeat layering one more time.
  7. Place in oven and cook for 1 to 1 ½ hours, depending on the depth of your dish. Sides should be bubbly and the top layer will be a little crusty.
  8. After removing from the oven, let the casserole rest for 30 minutes before serving.
  9. Serve and enjoy!

♥ ♥

My Turn for uskatherines cornerAddicted Button 2, Addicted to Recipes Butoon, v@Chef In TrainingThe DIY DreamerLil\'LunaThe Mandatory MoochWhat's cooking, love?

 

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Past Jenmi Jenmi Recipes That Freeze Well

01 Friday Feb 2013

Posted by in General, Healthy Inspirations, Recipes

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Posted by Jennifer & Jennifer on February 1, 2013

Here are some our recipes posted in the past that also freeze well.

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White Bean and Mushroom Soup (recipe here)

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 Soy Chorizo Chili (recipe here)

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Italian Stew (recipe here)

soupminestone

The Best Minestrone Soup I Have Ever Had!  (recipe here)

 Creamy Baked Mushroom Pasta (recipe here)

chile-verde

Chicken Chile Verde  (recipe here)

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Broccoli Soup (recipe here)

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My Chicken Soup (recipe here)

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 Old-fashioned Meat Marinara (recipe here)

 Thank you for stopping by!

♥ ♥

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Viva La Chicken

01 Friday Feb 2013

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Posted by Jennifer (the student) on February 1, 2013

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This is a dish my mom used to make and I almost forgot about until I found the recipe a few years as I was looking through her recipe box. Every time I make it my husband loves it and it is so simple. I have tried to make it a little healthier by using Pacific Organic Condensed Soups. Usually I divide this into to baking dishes and I freeze one and used the other for dinner that night.

Ingredients:

  • 8 skinless, boneless chicken breast, cooked and shredded
  • 1 dozen corn tortillas, cut into stripes
  • 1-12oz box Pacific cream of chicken soup
  • 1-12oz box Pacific cream of mushroom soup
  • 1 cup milk (any kind you like)
  • 1 onion, diced
  • 7 oz salsa verde
  • 1 pound cheddar cheese, grated

Instructions:

  1. In a large mixing bowl, combine soups, milk, salsa and onion and blend.
  2. In a baking dish, layer tortillas, chicken, liquid mixture and cheese and repeat layering one more time.
  3. Let stand in the refrigerator for the 24 hrs or freeze.
  4. Bake at 300 degrees for 1 ½ to 2 hours.
  5. Let set for 10 minutes before serving.
  6. Serve and enjoy!

* We usually serve it with a few avocado slices.

♥ ♥

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