15 May 2013
Strawberries and Cream Cheese Wheels
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8 ounces, weight Cream Cheese (regular Or Light)
1 cup Fresh Strawberries, Diced
1 pinch Cinnamon
4 To 5 Tortillas
In a medium bowl combine cream cheese, strawberries, and cinnamon and stir until blended. Spread cream cheese mixture on each tortilla and tightly wrap each up. Wrap in plastic wrap and place in refrigerator for several hours until set.
Using a sharp knife cut slices and serve cold.
Serves 6 to 8
Recipe provided by Shelly Ruybalid
08 May 2013
Bananas Foster French Toast
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8 slices cinnamon bread, cut into ½-inch cubes (about 8 cups)
8 eggs
1 cup milk
2 ½ cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into ½-inch slices
1 cup chopped pecans
Spray bottom of 13x19-inch (3quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and ½ cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
Heat oven to 350º F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
Sprinkle banana slices and pecans evenly over bread: drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.
Serves 8
Recipe provided by Blog Chefs
01 May 2013
Lime Green Chile Chicken Enchiladas
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1 medium onion, chopped (½ cup)
1 can (4.5 oz) Old El Paso chopped green chilies
¼ cup of Cilantro
2½ cups shredded deli rotisserie chicken
1 container (6 oz) Old El Paso enchilada sauce (Hot or Medium)
12 corn tortillas
½ cup shredded reduced-fat Mexican cheese blend (2 oz)
Heat oven to 350º F. Spray 13x19-inch (3 quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook onion, chilies and chicken over medium-high heat for about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat: stir in yogurt, ¼ cup of the Cilantro, and the lime juice. Stir in ½ cup of the enchilada sauce.
Fill each tortilla with ¼ cup chicken mixture. Roll up: place seam side down in baking dish. Spread remaining enchilada sauce over tortillas: sprinkle with cheese.
Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas: serve warm.
Serves 6
Recipe Provided by Blog Chefs
01 May 2013
Strawberry Mojito Sangria
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8 large mint sprigs, plus 12 for garnish
3/4 cup lime juice (about 1 medium lime)
1/2 cup agave syrup
8 cups sauvignon blanc
1/2 cup peaches,
sliced
10 strawberries,
sliced
1/2 cup lemon-lime seltzer
12 lime wheels, for garnish
In a pitcher, muddle mint with lime juice and agave. Remove mint, then add wine, peaches, and strawberries. Refrigerate for at least 4 hours. When ready to serve, stir well and add seltzer.
Serve in wine glasses and garnish each with fresh mint and a lime wheel.
Makes 12 Servings.
Recipe provided by Shelly Ruybalid
24 Apr 2013
Frozen Yogurt Trail Mix Bars
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2 cups Greek yogurt (vanilla yogurt)
1 1/2 cup chopped fruit (blueberries, raspberries & blackberries)
1/2 cup chopped nuts (sliced almonds)
3/4 cup granola
1/4 cup chocolate chips (mini chips)
Mix all ingredients in a bowl.
Line a pan with foil.
Spread yogurt mixture into pan.
Cover with plastic wrap and place in freezer until frozen.
Remove from freezer, let thaw for 5 minutes, cut into bars.
Store in an airtight container in the freezer.
Recipe provided by Shelly Ruybalid
17 Apr 2013
Glazed Doughnut Muffins
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Note: Since you'll be rolling the hot muffin in cinnamon sugar, you do not want to use any kind of muffin tin liners for these.
1 cup sugar
6 tablespoons unsalted butter, melted
1 1/2 teaspoons nutmeg
1 cup skim milk
2 teaspoons baking powder
2 cups flour
1/2 cup sugar mixed with 1 teaspoon cinnamon, for finishing the muffins
Preheat the oven to 375º F
Combine the first three ingredients in a large bowl and stir until well blended. Add the milk and mix thoroughly. Add the baking powder and flour, stir until combined.
Pour the batter into a 12-cup greased muffin tin (fill each cup about 3/4 full). Bake until set and beginning to turn golden at the edges, about 15 minutes. One at a time, remove each muffin from the tin and roll it in the cinnamon-sugar mixture to coat. Cool on a wire rack.
Recipe Provided by: Shelly Ruybalid adapted from All Recipes
03 Apr 2013
Roasted Garlic Focaccia Bread with Olives
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1¾ cup hot water
2 tsp honey
1 packet dry active yeast
3 tbsp olive oil + extra for the bowl and pan
1½ teaspoon Sea Salt
2 tbsp roasted garlic, smashed
4-6 cups all-purpose flour
2/3 cups pitted kalamata olives
Salt and Pepper
Pour the hot water and honey into the bowl of your electric mixer. Swirl the bowl around until the honey has dissolved and the water is just luke-warm. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so. Then add 3 tablespoons oil, salt, and smashed roasted garlic. Using the bread hook attachment, turn the mixer on low and slowly add the flour. “Knead” on low for about 10 minutes.
Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
Remove dough from bowl and press it into a lightly oiled 9 by 13 inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough - this will created the bumpy, rustic texture of traditional focaccia bread. Once the dough is spread out, poke deep cavities in the dough and place an olive in each hole. Push the olives down far, otherwise they might pop out when the dough rises. Drizzle the top with more olive oil and sprinkle with sea salt and pepper. Cover the dough with a clean damp towel. Allow the dough to rise again for about 20 minutes or until dough becomes puffy.
Preheat the oven to 400ºF. Bake for 20-30 minutes, until the top is golden-brown. Remove from oven and allow to cool on a rack. Cut into pieces and serve.
Recipe provided by Shelly Ruybalid
27 Mar 2013
Triple Chocolate Chunk Muffin
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1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1/4 cup + 2 tbs Splenda Blend
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
Yeilds: 12 muffins
Recipe provided by Shelly Ruybalid
20 Mar 2013
Chicken Sausage and Tortellini Soup
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4 tsp olive oil
1pkg Italian chicken sausage links
5 cloves of garlic, minced
½ cup white wine
58 oz. low-fat, low-sodium chicken broth
18 oz. refrigerated cheese tortellini
10-12 oz. baby spinach leaves
1 can (15 oz.) diced tomatoes
1 tbsp butter
shredded parmesan cheese for garnish
In a heavy skillet or dutch oven sauté chicken sausage in 2 teaspoons oil until browned (about 20 minutes). Remove from pan and slice into bite-sized pieces. Set aside.
Heat remaining oil in sausage pan. Sauté garlic for 30 seconds. Stir in wine and broth. Bring to a boil for about 2 minutes, then add tortellini. Cook for another 3 to 4 minutes. Stir in spinach and tomatoes. Cook until spinach wilts, no more than 2 minutes. Return sausage to the soup. Heat throughout. Melt butter into soup. Top with Parmesan cheese.
Serves 6
Recipe Provided by Steve Longsdorf
13 Mar 2013
Panko Pumpkin Seed Fish Sticks
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1/2 cup flour
1/4 tsp black pepper
1/2 cup beer
2 tbsp honey mustard
1 tbsp lime juice
2 large egg whites
2/3 cup panko
1/3 pumpkin seeds (if unsalted may need to add 1/2 tsp salt)
1 tsp ground cumin
1/2 tsp ground chipotle chili pepper
1 pound halibut or tilapia, cut in to 4" strips
Preheat oven to 450°. Coat a baking sheet evenly with cooking oil. Combine flour and black pepper in a shallow dish. Combine beer, honey, mustard, lime juice, and egg whites in another shallow dish. Stir with a whisk until foamy.
Place panko, pumpkin seeds, cumin, and chipotle pepper in a food processor; pulse 20 times or until coarse crumbs form. Place pumpkin mixture in a third shallow dish. Working with one piece at a time, dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture until completely covered. Place fish on pan and bake at 425° for 15 minutes, turning once.
Recipe provided by Shelly Ruybalid
2012 (2)