A Doctor's Kitchen by Deborah Chud, MD | Grilled Shrimp with Smoky Barbecue Rub. Healthy Shrimp recipe, Healthy Spice Rub, Healthy Tex-Mex recipe, Protein, Seafood recipe, Shellfish recipe STRATEGY SESSION: By featuring shrimp in this recipe, I automatically keep total fat, saturated fat, and calories low. Because, in my opinion, the flavor of olive oil would not be compatible with this dish, I use macadamia nut oil, the healthiest of all neutral culinary oils. The holidays exhaust me. The weather in New England becomes a challenge and everything bogs down. The stores are crowded, the lines long; everyone seems grouchy.
Cooking obligations multiply and quantities escalate. Prep-work and clean-up balloon and threaten to overwhelm. As I slog through the weeks between Thanksgiving and New Year’s, I notice that an increasing number of self-conversations begin “When this is over…” or “After the first of the year…”. At such times, I rely on recipes that require no thought and little effort. I get two kinds of satisfaction from this practice. Chocolate Chip Oreo Cookies. Chocolate Chip Oreo Cookies I procrastinate from my homework the best when I’m baking. Seriously. Instead of writing a 1000 word paper, I browse through my bookmarks on my computer and decide what I want to bake. After figuring out my next culinary mission, I get right to it and start mixing my little heart away. Were these cookies worth it?
Chocolate Chip Oreo Cookies Ingredients 1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1 teaspoon vanilla 1 ¼ cup flour ½ teaspoon baking soda ½ teaspoon salt 11 broken pieces Oreo Cookies 1 cup chocolate chips Directions Preheat oven to 350 degrees F.Cream butter, and sugars until well combined.Add egg and vanilla until mixed well. Sour cream coffee cake. TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend.
OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before?
Sangria with All The Colors. The only reasonable solution, of course. ;) Traditions. I love figuring out new traditions to make with my own little family. I definitely found one for General Conference on Sunday morning. My sis-in-law (SIL) Dana was telling me about how often she goes to my friend Hannah's blog and tries out her recipes. She was telling me about all the yummy ones she has tried, including the sticky bun breakfast ring and told me I had to try it. So I decided this morning was the best time to make them while I had the LDS General Conference playing in the background. Let me just say WOW! My Aubri said while eating her sticky bun, "these are so yummy mom! " If you haven't already, you need to check out my beautiful and talented friend Hannah's blog! **If you aren't on Pinterest yet, please let me know and I'll send you an invite.
Here is the recipe with my results in pictures: (hopefully it tempts you to try it!) Sticky Bun Breakfast Ring 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted. Out of the Mouths of Babes : Peas and Thank You. Meatless Mondays: Mozzarella, Tomato and Avocado Salad. Mozzarella, Tomato and Avocado Salad Ingredients 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection) 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper to taste Baguette - optional Directions In a large bowl combine the tomatoes, mozzarella, basil and parsley.
In a small bowl whisk the lemon juice, oil, salt, and pepper. Pour over tomato mixture. Just before serving stir in the chopped avocado. Serve with a slotted spoon and toasted baguette. P.F. Chang's Lettuce Wraps Recipe. P.F. Chang’s Lettuce Wraps copycat recipe tastes just like the real thing – but is a whole lot healthier! So I failed to tell you the entire culinary story of Ben’s and my Vegas Vacation… Our first night there, feeling brave after a rather large can of Sapporo, we each dove face first into a Pinks Hotdog, whose newly opened location was strategically placed right outside our hotel.
A Classic Dog for him, and a Rueben Dog for her. I know. Whatever. One bite of the snappy casing, sour ‘kraut and salty pastrami and it was lights out. The other meal I failed to mention took place late one night after returning home from sipping cocktails and shooting craps at the casinos. Bring on the chain restaurant – and the Lettuce Wraps – whee! P.F.Chang’s Lettuce Wraps – I am telling you – salty, greasy, PERFECT. That’s why I decided to recreate. P.F. Print this recipe! Serves 2-3 Directions: 1. 2. 4. I die. Salty, crunchy and crispy – fun too!
Roll, and chomp. Fridays. Lasagna Cups. I have to tell you guys, I had a lot of fun with this recipe! I had a blast making these with my niece and turning this idea into dinner the other day. Who doesn’t love a pasta cup filled with delicious sauce and ooey gooey cheese? I think I could say that EVERYONE falls under this category. Oh mama are these good.
If you like lasagna, then you will love these. Basically, this is just the super cute version of plain ol’ lasagna. Quick note: I used a new product called cooking cream {a Philadelphia product}. Hope you like this one, guys! Don’t these scream “Eat me! Chocolate Granola Bars. Hello there, I’m so happy you stopped by. The chocolate granola bar recipe is below, but I wanted you to know that you can also find this recipe along with many others in my free eBook, Healthy No-Bake Granola Bars.
Here’s the link to get it for free. Now about those chocolate granola bars. Yes…. I said chocolate. And granola bars. Two of my favorite foods, all wrapped up in one yummy little bar. Chocolate Granola Bars Here’s what you need: 1/2 cup natural peanut butter1/4 cup local honey1/4 cup unsalted butter or coconut oil1 1/2 cups oats (not quick oats)2 tablespoons wheat germ or ground flaxseed1/4 cup coconut1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)
What to do: 1. 2. 3. 4. 5. Happy snacking! Get your free copy of Healthy No-Bake Granola Bars here. Most favorited all-time - page 3. Cinnamon Roll Pancakes. Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too.
And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients: PB&J with SB&G Flatout Wrap | Flatout Bread - Better Than Sliced Bread.
Breakfast quesadillas. Rise and Shine! I hope you like cheese. And scrambled eggs….and sausage…and spinach…and more cheese. And espresso? Please say yes. Let’s be friends! I made these quesadillas because I was sick of oatmeal for breakfast. It’s been getting chilly here in the mornings and my summer smoothie drinking days are long gone. And maybe I did. I also feel the need to share that I used Morningstar Farms soy sausage in these! Breakfast Quesadillas makes two quesadillas Print this recipe! Ingredients: 4 large flour tortillas 4 eggs, lightly beaten with a pinch of salt 1 cup raw baby spinach 2 chicken, pork or soy sausage patties (I used Morningstar Farms), cooked and roughly chopped 1 tbsp butter, divided 1/4 cup goat cheese crumbles 1/2 cup grated mozzarella cheese hot sauce to taste Directions: Scramble the eggs in a small skillet with half of the butter.
Heat up a large skillet and drop the rest of the butter in. Slice into quarters and serve. Time: 15 minutes Tagged as: Breakfast, brunch. Chicken, Spinach, Goat Cheese Quesadillas with an Avocado Sour Cream. These quesadillas are delicous, quick, and healthy... what more can you ask for? I recently got a new grill pan because I've been seriously missing the summer time grilling. All this snow is just too much for a Florida girl to get used to! I figured I'd try out the grill pan with this quesadilla recipe. Since I pretty much love anything with spinach and goat cheese in it, it's no surprise that I loved these quesadillas. They really came out perfect. The cheese was melting and gooey on the inside and the tortilla was crisp on the outside. I can't remember where I first read this (although I wish I did so I could give you credit!)
This recipe is obviously quite adapatable to your likes and dislikes. Fresh & Flavorful: Chef Chloe's Avocado Pesto Recipe. One of my favorite things to do on any given night is to stay in and cook. I recently discovered Chef Chloe, the young vegan chef extraordinaire (she had the first vegan cupcake to win Cupcake Wars), and I had to try her recipes! They’re truly tasty and full of simple, easy to find ingredients. So, whether you’re a veteran home cook or just starting out, Chef Chloe’s recipes are a great resource. We have a couple of Chef Chloe’s recipes to share with you over the next few weeks, and first up is the Avocado Pesto Pasta.
If you’re a fan of traditional pesto, this recipe is for you! The avocado makes the sauce nice and creamy, and it’s full of naturally healthy ingredients, like basil, garlic, and pine nuts (I’m a big fan of toasting pine nuts and snacking on them all day… oh, drool). Photo credit: Courtesy of Chloe Coscarelli Avocado Pesto Pasta Ingredients Directions In a large pot, bring water to a boil.
Thank you, Chef Chloe, for sharing this yumtastic recipe. Creamed Avocado and Lime Chilled Pasta | norikoburky.com. If you are feeling that you are running out of creamy pasta recipes, or simply want to try something new, what about this one which is made of creamed avocado. I like fresh avocado in a big salad or guacamole style, but thought one day it’s a shame not using this super nutritious tropical fruit in other ways.
Warm seasons are already around the corner where getting ripe avocados is easier and they get more affordable. Why not give this butter in the field some fun twist? Creamed Avocado and Lime Chilled Pasta First and foremost, you will need a ripe avocado. Recipe Type: Main Author: NorikoBurky Prep time: 5 mins Cook time: 12 mins Total time: 17 mins Chilled pasta coated with a simple-tasting creamed avocado sauce. 1 1/2cup dry shell pasta or short pasta of your choice1 ripe avocadohandful of cilantro, roughly chopped1 1/2Tbsp lime juice3Tbsp mayonnaise1tsp garlic pastesalt & pepperchopped cilantro and/or jalapeno for garnish Cook pasta according to the package instructions.
P.S. Spicy Thai Noodles. I got this recipe from a friend of mine. a really really cool friend of mine. she and her sisters make this recipe. they are all really really cool. but my one friend doesn’t like to have attention drawn to her, so i’ll leave her unnamed (wink wink seriously, though, they are awesome and some of my favorite people to hang out with. and they are good cooks. so i hope to steal more of their recipes in the future! And if i do, and they are even half as good as this one, i’ll be sure to share them with you! So here goes…a recipe that changes things up a bit around here. this isn’t your momma’s chicken pot pie, same old casserole, etc!!
(recipe card at bottom of post!) Let me know what you think! Ps: remember my friend Anne that i told you all about a long time ago? The Lady’s Chicken Noodle Soup. Ingredients Add to grocery list 4 bay leaves 3 chicken bouillon cubes 1 onion, peeled and diced 1 teaspoon Paula Deen Lemon Pepper Seasoning 3 cloves garlic, minced 1 2 1/2 to 3-pound fryer (chicken), cut up 1 1/2 to 2 teaspoon Italian seasoning 3 1/2 quart water kosher salt and pepper to taste For Step 2: 2 cups sliced carrots 2 cups sliced celery, with leafy green tops 2 1/2 cups uncooked egg noodles 3 tablespoons chopped fresh parsley 1 cup grated Parmesan cheese (optional) 3/4 cup heavy cream (optional) 1/3 cup cooking sherry 1 cup sliced mushrooms Fresh parsley 2 teaspoons chopped fresh rosemary Paula Deen Seasoned Salt to taste freshly ground black pepper to taste crusty french bread, for serving For the stock: add all ingredients to a soup pot.
Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. { Avocado and Grilled Corn Salad with Cilantro Vinaigrette } Chocolate Peanut Butter Squares. Chicken Enchilada Casserole Recipe. Skinnytaste. Spaghetti with Sauteed Chicken & Grape Tomatoes Recipe - Skinnytaste. Oreo Truffles « Yoga for Breakfast. Perfect Pizza Crust and Roasted Garlic Chicken Pesto Pizza. Grilling Recipes: Seafood Recipes for the Grill. Healthy, Low-Calorie Chicken Fingers Recipe.