Sweet and Savory Spiced Nuts – Dayna Crisco

Ingredients:

 

  • 2 cups pecan halves

 

SPICE MIX:

  • 2 tablespoons sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cayenne pepper (or less to taste)

 

GLAZE:

  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1 teaspoon brown sugar
  • 1 tablespoon canola or corn oil

 

 

Directions:

 

  1. Heat the oven (or toaster oven) to 350°.
  2. Spread the pecans on a baking sheet and toast them for 6 minutes or until they are fragrant and their color deepens slightly.
  3. In a medium-size bowl, stir together the spice mix.
  4. In a saucepan, combine the glaze ingredients and bring them to a boil over medium heat, whisking constantly.
  5. Stir in the toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone, about 1 to 2 minutes.
  6. Move the glazed nuts to a mixing bowl, sprinkle on the spice mix, and toss them well to coat.
  7. Spread the coated nuts on a cookie sheet and return them to the oven for another 4 minutes; check regularly to make sure they don’t burn.
  8. Remove and let cool. Makes 2 cups.
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Corn-and-Avocado Salsa Linda Longchamps

Corn-and-Avocado Salsa

Ingredients

  • 4 cups                 fresh or frozen corn kernels
  • 1 tablespoon                 fajita seasoning
  • 1/2 teaspoon                 pepper
  • 2 tablespoons                 vegetable oil                                $

    1                  red bell pepper, chopped                                $

  •  

  • 1/2                  jalapeño pepper, seeded and chopped
  • 1/2 cup                 chopped green onions
  • 1/4 cup                 fresh chopped cilantro
  • 1/4 cup                 fresh lime juice                                $

     

  • 2 tablespoons                 orange juice                                $

     

  • 3/4 teaspoon                 salt                                $

     

  • 2                  ripe avocados, diced                                $

     

Preparation

  1. 1. Sauté first 3 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until corn is slightly golden. Remove from heat; let cool.
  2. 2. Stir together corn mixture, bell pepper, and next 6 ingredients. Cover and chill at least 30 minutes. Stir in avocado just before serving.
  3. Note: For testing purposes only, we used Badia Fajita Seasoning.

Michael Russo, Lafayette, Louisiana, Southern Living    
JULY 2006

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Red Pepper and white bean dip Anne Mager

2 cans of white beans, rinsed and drained
roasted red peppers in a jar –
3 tablespoons red wine vinegar  –
2 tablespoon of honey
salt and ground black pepper
1/2 cup of chopped cilantro (I didn’t add this)
Food process all until smooth.
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7 Layer Fat-Fighting Taco Dip Dr. Oz

7 Layer Fat-Fighting Taco Dip Dr. Oz
Ingredients
4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8 oz 2% cheddar cheese
Directions
Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.
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Cheese Cake Cheater

 

 

Cheese Cake Cheater
 
Ingredients
  • -2 cans Pillsbury butter crescent rolls
  • -2 (8oz) packages cream cheese (softened)
  • -1 cup sugar
  • -1 teaspoon vanilla
  • -1/4 cup butter (melted)
  • -Cinnamon & sugar
Instructions
  1. Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

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Artichoke Dip – Anna Gable Betty Howell’s daughter

Artichoke Dip
Author: 
 
Ingredients
  • 4 cloves garlic
  • 14 Ounce(s) drained and rinsed artichoke hearts
  • 1 Cup(s) mayonnaise
  • 1 Cup(s) grated parmesan cheese
  • 1 juice of lemon
Instructions
  1. Place artichokes, mayo and parmesan in blender. Blend till smooth. Add garlic and blend till smooth. Put in 8” pie plate (I used a smaller dish). Sprinkle with lemon juice and paprika. Bake 30 minutes at 350 degrees. Serve with French bread or crackers.

 

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Chicken Spicy Citrus

Chicken Spicy Citrus
 
Ingredients
  • 1 Cup(s) fresh lemon juice
  • 1 Cup(s) orange juice
  • 2 Tablespoon(s) powdered chicken broth base (such as herb ox)
  • 2 Tablespoon(s) minced fresh garlic
  • 2 Teaspoon(s) dried oregano
  • 2 Teaspoon(s) crushed red pepper flakes
  • 4 Pound(s) chicken
Instructions
  1. Combine all and marinade 2 hours to 2 days.

 

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Hot Buffalo Dip

Hot Buffalo Dip
Author: 
 
Ingredients
  • 8 Ounce(s) cream cheese, softened
  • 5 Ounce(s) hot sauce
  • 1 can or leftover chicken
  • 1 Ranch Dressing (DRY - envelop)
Instructions
  1. Combine cream cheese w/ranch dressing mix and spread in greased pie pan. Combine chicken and hot sauce in a bowl and mix well, spread on top of cream cheese mixture and sprinkle w/cheddar cheese. Bake at 350 degrees for about 20-30 minutes until cheese is melted and bubbling.

 

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Oven-Roasted Vegetables

Oven-Roasted Vegetables
 
Ingredients
  • 1 medium zucchini, cut into bite-size pieces
  • 1 medium summer squash, cut into bite-size pieces
  • 1 medium red bell pepper, cut into bite-size pieces
  • 1 medium yellow bell pepper, cut into bite-size pieces
  • 1 Pound(s) fresh asparagus, cut into bite-size pieces
  • 1 red onion
  • 3 Tablespoon(s) extra-virgin olive oil
  • 1 Teaspoon(s) salt
  • ½ Teaspoon(s) freshly ground black pepper
Instructions
  1. Heat the oven to 450 degrees F. Place the zucchini. dquash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
  2. Serves 4.

 

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Slo-Cooked Chili

Slo-Cooked Chili
 
Ingredients
  • 2 Pound(s) ground beef
  • ½ Cup(s) chopped onion
  • 1 Cup(s) chopped green peper
  • 2 garlic finely cut
  • 1 28-ounce can whole tomatoes, undreained
  • 2 16-ounce cans kidney beans, undreained
  • 2 Teaspoon(s) salt
  • 2 Tablespoon(s) chili powder
  • 1 Teaspoon(s) pepper
  • 1 Teaspoon(s) cumin
Instructions
  1. Brown chop meat, mix all ingredients and put in slow cooker to hours.

 

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