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Wednesday, June 29, 2016

Red Pepper Corn Muffins




 Couldn't  believe these were made with a dip. It took so few  ingredients to make them. My muffin were yummy good!

Ingredients

  • 1 x 12-oz. container Oikos® Roasted Red Pepper Dip, divided
  • 2 cups dry corn muffin mix
  • 2 Tbsp. granulated sugar
  • 1 cup milk
  • 1 large egg, lightly beaten

Directions

Preheat oven 425°F.
  1. Remove 12 Tbsp. (3/4 cup) Oikos® Roasted Red Pepper Dip from container and reserve.
  2. In a bowl, mix corn muffin mix with sugar. Stir in milk and eggs just to mix. Mix in remaining Oikos® Roasted Red Pepper Dip left in the container into the mixture. Divide batter evenly among 12 muffin tins prepped with sprayed paper muffin cups.
  3. Dollop 1 Tbsp. reserved Oikos® Roasted Red Pepper Dip into center of each filled muffin. Bake in preheated 425°F. oven 12-13 minutes or until muffin batter is cooked through and set. Creamy center will not be completely firm but batter should be. Remove from heat and cool slightly before serving while hot. Accompany by butter or honey to serve.


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Saturday, June 25, 2016

Salmon Cakes and Arugula

 

 A  healthy recipe. We loved the salmon cakes made this way. They turned out firm and slightly crispy on the outside.  Very good!

Ingredients

  • 4 ounces boneless, skinless pink salmon, drained
  • 2 teaspoons minced scallion (green and white parts)
  • 3/4 teaspoons lemon peel
  • 3 1/2 teaspoons plain Dannon Oikos Greek nonfat yogurt
  • 2 teaspoons whole grain Dijon mustard, divided
  • 2 teaspoons white horseradish, divided
  • 2 tablespoons wheat germ
  • 3 tablespoons diced celery
  • 1/2 teaspoon capers, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon extravirgin olive oil
  • 1 cup baby arugula

Directions

  1. Using a fork, combine the salmon, scallion, lemon peel, 3 tablespoons plain Dannon Oikos nonfat Greek yogurt, 1 teaspoon mustard, and 1 teaspoon of the horseradish in a medium bowl. Add the wheat germ and celery and season with salt and freshly ground black pepper. Mix well.
  2. Coat a medium nonstick skillet with canola oil cooking spray and place over medium heat about 1 minute. Mix the capers, lemon juice, and oil in a medium bowl.
  3. Add the arugula and toss to coat. Transfer to a serving plate, forming a bed of the arugula mixture. Set aside.
  4. Divide the salmon mixture into 2 round patties, each 1/2? thick. Reduce the heat to low and add the patties to the skillet. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.
  5. Place on top of the reserved arugula mixture.
  6. Combine the remaining 1/2 teaspoon plain Dannon Oikos nonfat Greek yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.
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Tuesday, June 21, 2016

Summer Strawberries And Biscuits




 Summer strawberries are really looking good. This is a delicious and refreshing way to serve them. The biscuits here are very light and fluffy ,not at all heavy like traditional  country biscuits.




Ingredients

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar plus more for sprinkling
  • 7 tablespoons unsalted butter, cut in to small cubes and kept cold
  • 1 cup Dannon Oikos Plain Greek Nonfat Yogurt, plus more for brushing
  • 1/4 cup whole milk
  • Zest of 1 lemon
Strawberries
  • 3 cups sliced fresh strawberries
  • 1/4 cup granulated sugar
  • Juice of 1 lemon
Whipped Cream

Directions

  1. Preheat the oven to 450 degrees.
  2. Combine the flour, baking powder, baking soda, salt, sugar and lemon zest. Add the cubed butter and work it in to the flour mixture until it resembles coarse crumbs.
  3. In a small bowl, whisk together the Dannon Oikos Plain Greek Nonfat Yogurt and milk. Then add it to the flour and butter mixture.
  4. Stir just until the dough comes together then knead it the rest of the way, being sure not to over work it. The dough will be slightly sticky when finished.
  5. Turn the dough out on to a floured surface and press it out to 3/4 inch thickness then cut it into rounds, pressing straight down and not twisting. You can use a circle cutter for this or a drinking glass.
  6. Lay the biscuits out onto a baking sheet and brush the tops with a little bit of Dannon Oikos Plain Greek Nonfat Yogurt then sprinkle them with sugar. Bake for 12-15 minutes, or until light golden brown.
  7. To serve, slice a biscuit in half like you are cutting open a hamburger bun. Spoon some of the strawberries along with plenty of their juices on to the bottom half. Spoon some whipped cream on top of the strawberries, and then top with the other half of the biscuit.
Strawberries
  1. Combine all ingredients and let sit at room temperature for 20 minutes, until the strawberries release their juices.
Whipped Cream
  1. Using the whisk attachment to your mixer, whip the cream and the sugar together in medium speed until soft peaks form. Refrigerate until ready to use.

  • 8 oz. heavy cream
  • 1/4 cup powdered sugar


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Sunday, June 19, 2016

Spicy Picoso Stuffed Peppers

 Spicy Picoso Stuffed Peppers


Not your mother's stuffed peppers


Ingredients

1# ground extra lean turkey breast
8oz. can no salt tomato sauce
1 jar TJ's cowboy caviar salsa
6 peppers, rinsed, cored and halved lengthwise

Brown turkey in skillet sprayed with olive oil.  Stir in tomato sauce and cowboy caviar salsa.  Stuff peppers.  Cover pan.  Bake 35  minutes at 400°.
, these are the same ingredients used in Cinco de Mayo sloppy jos.

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Monday, June 13, 2016

Easy Pineapple Turkey Burger Recipe


This recipe is great for summer time.Thinking about the 4th of July. The recipe can be doubled and the burgers are an easy and healthy protein source that can be packed in any lunch or reheated for dinner. Delicious and healthy WOW! what a combination LOL!
Yield: 4 servings
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs (any kind of breadcrumb will do)
1 large egg, beaten
1/4 cup finely chopped bell pepper
1 tablespoon of finely chopped onion
2 cloves finely chopped garlic
2 tablespoons of fresh cilantro
1 teaspoon pepper
1 teaspoon cumin
1 grilled pineapple slice
Combine all ingredients into one large bowl; blend well but do not over mix.
Grill each burger over medium-high heat for 5 to 6 minutes of each side or until no longer pink in center.
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Tuesday, June 7, 2016

Shrimp au gratin ingredients:



Shrimp au gratin ingredients:



















1 can cheddar cheese soup
1/4 c. milk
1# cooked medium shrimp
1 T. parsley flakes
2 T. white wine
1/4 c. buttered bread crumbs

In 1-quart casserole, stir soup until smooth; gradually add milk.  Mix in parsley, wine and shrimp.  Top with bread crumbs.  Bake in a 400° oven 30 minutes or until bubbling.  3-4 servings.  Delicious over toasted whole wheat sandwich thins or brown rice.

Buttered bread crumbs:  stir 1/4 c. plain bread crumbs into 11/4 T. melted butter.
butter.









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Wednesday, June 1, 2016

Smoky Avocado Quinoa Breakfast Bowl and Avocado Quinoa Breakfast Burritos


This recipe is a delicious, plant-packed breakfast version of the popular quinoa bowl. Make your morning easy by prepping the quinoa pilaf in advance.  You can also use the quinoa mixture to make the tasty and portable Avocado Quinoa Breakfast Burritos recipe.
Recipes created for the Hass Avocado Board by Julia Nordgren MD, physician and trained chef.
2 Meals in 1 Recipe: Use this recipe to make Avocado Quinoa Breakfast Burritos

Ingredients
3
tsp.
olive oil
1/2
small yellow onion, diced
2
cloves garlic, minced
4
tsp.
smoked paprika
1 1/2
cups
white quinoa
2
cups
vegetable stock
1
ripe fresh Hass avocado, peeled, pitted and cubed
2
tsp.
lime juice
1
pinch kosher salt
1
cup
small white beans, rinsed and drained
2
cups
Baby spinach
Instructions 
  1. Heat 2 teaspoons of oil in a heavy-bottomed saucepan.  Add onion and cook over medium heat until soft, about 3 to 4 minutes. 
  2. Add minced garlic and cook 1 minute more.  Add smoked paprika.  Stir and cook 1 more minute.  Add rinsed quinoa and stir to combine.
  3. Add the vegetable stock and bring to a boil.  Reduce heat, cover, and let simmer 10-15 minutes.  Uncover and fluff with a fork.  Reserve and set aside 1/4 cup of the smoky quinoa mixture to make the Avocado Quinoa Breakfast Burritos.
  4. Sprinkle the cubed avocado with lime juice and a pinch of kosher salt. Mix gently and set aside.
  5. In a separate sautée pan, heat the remaining olive oil.  Add white beans and spinach.  Cook over medium heat until the beans are heated through and spinach is wilted. 
  6. Add the quinoa pilaf, stir to combine, and then spoon into serving bowls.
  7. Top each bowl with a generous spoonful of the cubed avocado.
Serving Suggestions: 
Quinoa mixture can be made in advance and stored in an air-tight container in the refrigerator for up to 5 days.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

  Avocado Quinoa Breakfast Burritos 

 Start your day right with these quick and tasty breakfast burritos that can be enjoyed on-the-go by using ingredients from the Smoky Avocado Quinoa Breakfast Bowl

Ingredients
4
10-inch whole wheat tortillas
1/2
cup
cheddar cheese, shredded
1/4
cup
of the cooked smoky quinoa pilaf mixture from the Smoky Avocado Quinoa Breakfast Bowl recipe (steps 1 through 3)
4
eggs
1
ripe fresh Hass avocado, peeled, pitted and cubed
Instructions 
Optional: Top with the cooked spinach and beans leftover from the Smoky Avocado Quinoa Breakfast Bowl
  1. In a large skillet, warm the tortillas and add grated cheese; set aside.
  2. In a separate skillet, add smoky quinoa pilaf mixture from the Smoky Avocado Quinoa Breakfast Bowl.
  3. Crack eggs into the pan and stir with a flat-bottomed wooden spatula until they are cooked through and incorporated into the quinoa mixture.
  4. Add quinoa mixture and cubed avocado to tortillas. 
  5. Roll up like burritos.
Serving Suggestions: 
Top with shredded red cabbage for an extra crunchy burrito.
.



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