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Sunday, March 12, 2017

Swiss Avocado and Turkey Quesadilla






      Ingredients



 1/2 cup grated Swiss cheese
 2 whole-wheat tortillas
 4 slices deli turkey
 1 avocado, sliced                        

                     

                               
 Directions

 1. Heat a sauté pan over medium heat.

 2. Sprinkle 2 tablespoons of cheese on half of each tortilla.
Layer the turkey and avocado on top of the cheese and top
with remaining cheese.

 3. Fold the tortillas in half and place in the sauté pan.
Cook for 1 minute on each side, or until the cheese is melted
 and tortilla is golden.

 Makes 2 servings


Saturday, March 11, 2017

Watermelon Cucumber Salad





  
  
      Ingredients



 1 tablespoon olive oil 
 2 teaspoons fresh lemon juice 
 1/4 teaspoon salt 
 2 cups seedless watermelon, cubed 
 1 cup thinly sliced cucumber 
 1/4 cup thinly vertically sliced red onion 
                         1 tablespoon thinly sliced fresh basil                          

                       

                                 
 Directions

 1. Combine oil, juice, and salt in a large mixing bowl, stirring well. 
Add watermelon, cucumber, and onion; toss well to coat. Sprinkle 
salad evenly with fresh basil. 








Monday, March 6, 2017

Mango Chili Chicken Wings





  
  
      Ingredients



 24 chicken wings 
 3 serrano or jalapeño chiles 
 1/4 cup thinly sliced ginger 
 5 cloves garlic 
 3 green onions, ends trimmed 
 1/4 cup minced cilantro sprigs 
 1 (12-ounce) can mango nectar
 Fruit from 2 ripe mangoes 
 1/4 cup firmly packed brown sugar 
 1 teaspoon salt 
 1 teaspoon allspice                         

                       

                                 
 Directions

 1. Cut off the wing tips. 

 2. In a food processor, mince the chiles, ginger, and garlic. 
Add the green onions and cilantro, and mince. Add all the 
remaining ingredients and liquefy.

 3. In a large bowl, combine the wings and mango mixture. 
Mix thoroughly. Marinate the wings in the refrigerator for 3 to 24 hours.

 4. Preheat the oven to 375°F. Line a shallow baking pan with foil. 
Coat a wire rack with nonstick cooking spray and place the rack 
in the baking pan. 

 5. Drain the chicken and reserve the marinade. Arrange the wings 
on the rack (smooth surface down) and roast for 30 minutes.

 6. Drain the accumulated liquid from the pan. Baste the wings with
 the reserved marinade, turn them over, and baste again. Roast until
 the wings turn a mahogany color, about another 30 minutes. 
Cut the wings in half through the joint. Serve hot. 



Pepperoni Dip





  
  
      Ingredients


 1 package (8 ounces) soft-style cream cheese 
with onions and chives
 1 1/2 cups shredded reduced-fat Swiss cheese
 1 package sliced pepperoni, chopped
 1/2 cup chopped green pepper
 1/4 teaspoon cayenne pepper
 2/3 cup whole milk                        

                       

                                 
 Directions

 1. Place cheeses in crock pot cover and cook until 
cheeses are melted, about 30 minutes.

 2. Mix in remaining ingredients, cover and cook until hot, 
about 1 -1 1/2 hours.



Tuesday, February 21, 2017

Shrimp Chili with Black Beans





      Ingredients


 2 lbs. shrimp, peeled and deveined
 1 onion, chopped
 1 tablespoon canola or olive oil
 1 small green bell pepper, chopped
 1 small red bell pepper, chopped
 1 small yellow bell pepper, chopped
 1 cup chicken broth or  Homemade chicken stock
 1 (28 oz.) can whole tomatoes, chopped
 2 (15 oz.) cans black beans, drained and rinsed
 1/2 cup picante sauce
 1 1/2 teaspoons cumin
 1/2 teaspoon basil
 1/2 teaspoon cayenne pepper
 1/2 teaspoon garlic powder
 1 1/2 teaspoons sea salt                    

                     

                               
 Directions

 1. Sauté the onion in the oil in a skillet until translucent.
Add the bell peppers. Cook until tender.

 2. Add the broth, undrained tomatoes, black beans,
picante sauce, cumin, basil, cayenne pepper, garlic powder
and salt and mix well. Cook for 20-25 minutes.

 3. Add the shrimp and cook until done – usually 3-5 minutes.
Great when served over rice.  


Monday, February 20, 2017

Sweet and Tangy BBQ Sauce





  
  
      Ingredients


 2 tablespoons butter
 1/2 cup minced sweet onion
 1 cup ketchup
 1/2 cup apple cider vinegar
 1/4 cup molasses
 1 teaspoon chipotle powder
 2 teaspoons paprika
 1/2 teaspoon celery seeds
 1/2 teaspoon sea salt                      

                       

                                 
 Directions

 1. Melt the butter in a medium saucepan over medium heat.

 2. Add the onion and sweat it until softened and translucent, 
3 to 5 minutes.

 3. Add the ketchup, vinegar, molasses, chipotle powder, 
paprika, celery seeds, and salt. Stir to combine. Simmer for 
about 20 minutes, uncovered, stirring occasionally, until 
thickened and darkened.

 Makes about 12 oz.  



Pineapple Coconut Rum Cake

       




      Ingredients


 1 white cake mix (without pudding)
 4 eggs
 1/3 cup oil
 1/2 cup dark rum
 1 pkg instant coconut cream pudding
 1/4 cup water
 1 lg. size can crushed pineapple in its own juice (approximately 1 1/2 cup)
 1 1/2 cup flaked coconut

 Topping :
 1 lg. container Cool Whip
 1 sm. can crushed pineapple in its own juice
 1 pkg. instant coconut cream pudding
 1/3 cup dark rum
 2 cup flaked coconut                  

                     

                               
 Directions

 1. Mix together above ingredients in a bowl according
to cake instructions.

 2. Pour into 9"x13" cake pan and bake at 350 degrees
for approximately 30 to 35 minutes.

 3. Cool cake thoroughly, put it in the refrigerator
overnight after it is cool to chill it.

 4. Mix toppings together and spread on cake, sprinkle
with flaked coconut.