Stuffed Artichokes

2 jumbo artichokes
1/2 cup seasoned breadcrumbs
1/3 cup Parmesan cheese
1/3 cup grated mizithra cheese
1 can artichoke hearts, minced finely
1 tsp salt
1/4 tsp black pepper
2 TB olive oil

Clean artichokes and steam for approximately 20-30 minutes. Clean out center of artichoke and stuff with stuffing (reserve 1 TB of olive oil). Stuff between leaves if you'd like. Drizzle with the remaining TB olive oil. Bake for approximately 30 minutes at 350, or until the stuffing is thoroughly heated.

Modify however you'd like.

Cowboy Caviar

Cowboy Caviar

• 1 15 oz can of black beans, drained and rinsed
  
• 2 15 oz can of corn, drained and rinsed
  
• 1 can of Rotel Tomatoes
  
• 2 large avocados, diced
• 1 red bell pepper, small dice
  
• 1/2 sweet onion, diced (optional)
  
• Lime juice from 3 lime
• 1 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 tsp pepper
• 1 tsp salt
• 1/4 tsp garlic powder

Mix all ingredients together and serve with tortilla chips. It's best if it sits for an hour before serving.

No Guilt, No Crust Pumpkin Pie

1 - 15oz. can pure pumpkin
1 - 12oz can 2% evaporated milk
1/2 cup liquid egg substitute
3/4 cup sugar (1/2 cup dark brown, 1/4 cup white)
2 tsp. pumpkin pie spice

Mix all ingredients together, bake at 350 degrees for approximately 45 minutes.

Nutritional information:
1 - 15oz. can pure pumpkin 140 cals, 3.5 fat, 17.5 fiber
1 - 12oz can 2% evaporated milk 300 cal, 6 fat, 0 fiber
1/2 cup liquid egg substitute 30 cals
3/4 cup sugar (1/2 cup dark brown, 1/4 cup white) 580 cals
2 tsp. pumpkin pie spice 0 cals

1,050 cals, 9,5 grams fat, 17.5 grams fiber
Makes 8 servings
131.25 calories, 1 gram fat, 2 grams fiber = 2 points per serving.

Pumpkin Pie Spice:
4 TB. ground cinnamon
4 tsp. ground nutmeg
4 tsp. ground ginger
3 tsp. ground allspice

Tri Tip Marinade

1/2 cup fresh lemon juice
1/2 cup oil
1/4 cup white sugar
1/4 cup soy sauce
1 TB. black pepper
1 TB. garlic powder
1 TB. kosher or sea salt
2 tsp. onion powder
3 TB. minced garlic (in water from jar)
1 TB. dried minced onion or onion flake
2 lbs. tri tip roast

Marinate for at least 6 hours.

Cook on grill, on low for a long time!

Korean Beef (Bulgogi)

Ingredients

• 2 pounds thinly sliced Scotch fillet (chuck eye steaks)
• 1/2 cup soy sauce
• 5 tablespoons white sugar
• 2 1/2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• 3 shallots, thinly sliced
• 2 cloves garlic, crushed
• 5 tablespoons mirin (Japanese sweet wine)

Directions

1. In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
2. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

Note: Baked in the oven at 350 for 30-40 minutes in corning ware.

New York Cheesecake

I apologize if you have stumbles across this post. This is a post so I can keep track of this recipe, and really shouldn't be published in this format. If you actually want this recipe, please let me know and I can send it to you.

Crust
1 cup graham crackers
2 1/2 tablespoons butter
1 1/2 tablespoons sugar

Filling
32 ounces cream cheese
1 1/2 cups sugar
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all purpose flour
Zest of 1 lemon

Press crust into molds. Preheat oven to 350 degrees. Mix together cream cheese, sugar, zest and vanilla, beat until light and creamy. Add the flour, then the eggs one at a time, mixing well after each addition. Add the sour cream and mix until smooth. All ingredients should be at room temperature.

Large tins - 30 mins. at 350 with water bath.
Small tins with papers - 22 mins in water bath.

Once out of the oven, put in microwave with water bath and close the door mostly. Let steam to evaporate and cool. Cheesecakes should be cool. Transfer to refrigerator over night. Serve.

Note: The first time made, the lemon was a bit strong. Perhaps half of the lemon zest would work?

Crustless Mini Quiches

Crustless Mini Quiches

Ingredients

• 1 can evaporated milk
• 2 tbs flour
• 2 cups frozen chopped broccoli (thawed and drained)
• 1/2 c chopped red bell pepper
• 3 eggs
• 1/2 tsp salt
• 2 tsp chives
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 2 c shredded cheddar cheese

Instructions

1. In a bowl, combine the milk, flour, seasonings, salt and eggs. Whisk to combine. Add the remaining ingredients and pour (to the rim) into a muffin tin that has been sprayed with nonstick cooking spray. Bake at 350 for 20-25 minutes.

Notes: adapted from a recipe from Carnation

Chile Verde

This recipe was adapted from a foodnetwork.com recipe. It's fabulous!

4 pounds pork should or butt trimmed of fat, and cut into 2 inch pieces
2 teaspoons salt
1 teaspoon pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions, chopped
2 green bell peppers, chopped into 1 inch cubes
2-3 jalapeno peppers, seeded and finely chopped
3 garlic cloves, chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 TB dried oregano
2 teaspoons cumin
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

Directions:

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper.

Spicy Black Bean Soup

3 cans Black Beans (rinsed and drained)

1 can petite diced tomatoes (not drained)

2 cans Rotel Tomatoes (with chilies)

1 tsp. Ground Cumin

1 extra large Chicken Bullion cube

1 large onion diced

1 ½ cups celery diced

3-4 cups water

½ cup chopped cilantro

1 TB. Olive Oil

Dash salt

Dash pepper

Dash hot sauce

4 cloves of garlic

1146.50 calories

13.5 grams of fat

71.9 grams fiber

Yields about 14 cups

81 calories

1 gram fat

5 grams fiber

1 point per cup

Saute veggies, add all other ingredients, add spices. Blend half of the soup in a blender until smooth.

Additions: I just made this and added chicken - wow, it was awesome!!! You can also add corn, extra cilantro, sour cream, cheese, crunched tortilla chips....In short, make your own!

Spicy Black Bean Soup

3 cans Black Beans (not drained)

1 can petite diced tomatoes (not drained)

2 cans Rotel Tomatoes (with chilies)

1 tsp. Ground Cumin

1 extra large Chicken Bullion cube

1 large onion diced

1 ½ cups celery diced

3 cups water

½ cup chopped cilantro

1 TB. Olive Oil

Dash salt

Dash pepper

Dash hot sauce

4 cloves of garlic

1146.50 calories

13.5 grams of fat

71.9 grams fiber

Yields about 14 cups

81 calories

1 gram fat

5 grams fiber

1 point per cup

Chicken Soup

3 Chicken Breasts - 450, 4.5, 0
1 carrot - 25, 0, 0
2 stalks celery - 10, 0, 0
1 medium onion - 50, 0, 0
6 cloves garlic - 27, 0, 0
2 TB chili powder - 50, 0, 0
2 cans corn - 420, 7, 20
1 can tomatoes - 105, 0, 6
2 cans beans - 700, 0, 48
1 cup salsa - 120, 0, 4
3 bullion cubes - 90, 0, 0
1 can tomato sauce - 70, 0, 1

2117, 12, 60

Divided by 8

264, 1.5, 7.5

5 points if it serves 8

Cowboy Caviar

2 cans black beans, drained and rinsed
1 can black eye peas, drained and rinsed
1 can corn, drained and rinsed
1 bell pepper
1 bunch of cilantro
1/4 small red onion
grape tomatoes cut in half (Do not add until ready to serve as tomatoes lose their flavor in the refrigerator. Tomatoes also not factored into 1 cup serving size. I measured everything buy tomatoes.)

Juice of 2 lemons or 3 limes
Red Wine Vinegar
1 TB. Olive Oil
1 Clove of Garlic
hot sauce (Tapatia)
salt
pepper

Makes 6 servings of 1 cup each.

1135 calories
28 grams of fat
56 grams of fiber

189 calories
4 grams of fat
9 grams fiber

Black Bean and Corn Salad

2 cans black beans
2 cans corn (or 2 cups frozen)
1 bunch cilantro
1 small can chili's
16 oz. cherry or grape tomatoes cut in half
1 green or red bell pepper chopped
4 or 5 scallions/green onions

1/4 soy sauce or amino acid substitute
1/4 cup water
1/4 cup red wine vinegar
1 tsp. dijon mustard
dash of tobasco sauce

Low Cal Brownies

1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
8 egg whites
2 cups sugar in the raw
1/2 cup unbleached, all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1 teaspoon salt
1/2 cup mini chocolate chips (semi-sweet), divided
Butter-flavor cooking spray

Directions:
Preheat the oven to 350 degrees. Thoroughly mist 2 12-cup non-stick mini-muffin tins with spray.

In a large mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites an sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir mixture until it is just combined and no lumps remain. Working in batches, fill each cup until it is just barely full. Sprinkle about one fourth of the chips evenly over the brownies in each of the tins. Bake then for 10-12 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Using a butter knife, gently lift the brownies from the muffin tins (if they are sticking, gently run the knife around the edge of each cup).

Allow them to cool for another 10 minutes. Repeat with the second half of the batter and remaining chips.

Makes 48 brownie cups; 24 servings.

Each serving (2 brownies) has:
109 calories
2 grams of protein
23 grams of carbohydrates
1 gram of fat
less than 1 gram saturated fat
no cholesterol
139 milligrams of sodium

Chicken and Lentils over Rice

3 pot/pan cooking:

Skillet/Pan #1
1 onion, diced
2 carrots, diced
2 cloves of garlic
1 TB olive oil
*also added one chicken broth packet from TJ's while sauteing to give more flavor

Once the veggies are soft, add:
1 cup of lentils
2 cups of water
1-8oz. can of tomato sauce
1/2 tsp. basil
1/2 tsp. rosemary
1 extra large chicken bullion cube
1 TB. chipotle in adobo
*add more water if it becomes dry

Pan #2
2 chicken breasts, cubed
1-2 tsp. olive oil
Saute until outside is cooked, but not cooked through
Add this to Pot#1

Pot #3
Cook brown basmati rice with chicken bullion cube.

Serve mixture over rice.

Verdict: Loved this recipe! Honestly, it was a great comfort food recipe. I might add one more can of tomato sauce to it, and leave out the chicken completely. It would be a really good vegetarian recipe.

Carol's Meatballs

1 lb. ground beef (originally used 80/20 mix)
1 lb. Italian sausage
2 slices of bread cubed and soaked in milkhttp://www.blogger.com/img/blank.gif
2 eggs
1/2 cup sauteed onions, diced small
1 teaspoon sea salt
1 teaspoon oregano
1 tablespoon fresh parsley
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Mix together, then brown in a sautee pan with olive oil until a bit crispy on at least two sides. Add to sauce and simmer all day.

Adapted from the original recipe HERE.

French Dressing

2 cups ketchup
2 cups sugar
1 cup apple cider vinegar
1 1/2 cups oil - vegetable
1 TB Worcestershire sauce
1 TB dry mustard
1 chopped onion

Combine all ingredients in a blender.

Recipe by Jayne Neilson

Ginger Beef Stir Fry

Ginger Beef Stir Fry
Serves 4


Ingredients
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin 2-inch strips
1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts, chopped
Hot cooked rice
2 tablespoons sesame seeds, toasted

Directions
In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.

In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.


http://www.thecomfortofcooking.com/2010/12/ginger-beef-stir-fry.html

Kitchen Sink Cookies

1 cup (2 sticks) unsalted butter - OR 1 stick of butter and 1/2 cup applesauce
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all purpose flour OR - 1 cup all purpose and 1 cup whole wheat
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup coarsely chopped walnuts

Directions:
1). Preheat oven to 350 degrees. Line baking sheets with silpat baking mats or parchment paper.

2). In a large bowl with a wooden spoon, beat butter, sugar and brown sugar until smooth and creamy, about 2 minutes. Beat in eggs, one at a time until well blended. Stir in vanilla.

3). In a medium bowl, sift together flour, baking soda, baking powder, and salt. Gradually stir in butter mixture until well blended. Add oats, chips, coconut, raisins, and walnut, and stir until well blended.

4). Drop batter by heaping tablespoons with with a 1-ounce ice cream scoop onto cookie sheet about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

Recipe from: www.marthastewart.com

Steak Rub

3-4 tsp salt
4 tsp paprika
2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp coriander
1/2 tsp turmeric

Rub onto steaks. BBQ or cook another way.

Korean Recipes

Daeji Bulgogi (Spicy Korean Pork BBQ)
Ingredients:
1lb. pork tenderloin, trimmed
2TB brown sugar
2TB soy sauce
1 1/2 TB Sambal Oelek
1tsp. minced peeled fresh ginger
1tsp. dark sesame oil
1/2 tsp. crushed red pepper
3 cloves garlic, minced
Cooking spray

Directions:
1). Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm.
2). Remove pork from freezer and cut across grain into 1/16-inch thick slices.
3). Combine pork, sugar, and next 6 ingredients in a large container. Seal and marinate in refrigerator 1 hour, stirring occasionally.
4). Cook on stove top or on BBQ with grilling basket.

Beef Bulgogi
Ingredients:
1-1.5lbs thinly sliced rib-eye steak. Cut into paper thin slices (partially freeze beef first).
1/3 cup soy sauce
3TB white sugar
1TB sesame oil
3 cloves minced garlic
2TB toasted sesame seeds
1/4 tsp red pepper flake
2 pinches of black pepper
1/4 tsp fresh minced ginger
1/4 medium yellow onion, halved and sliced into moon shape
2 green onions, finely sliced into small pieces

Directions:
1). Whisk all ingredients in a medium bowl except beef and onions.
2). When most of the sugar has dissolved, add been and onion slices to the bowl and massage marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour.
3). To pan fry, place a few slices of beef in single layer and completely flat on a hot oiled frying pan. Fry until each side is cooked.
4). Some prefer to fry until the edges of the beef have turned dark brown.
5). Serve with hot rice.

Korean Tacos in the Slow Cooker
3-4 pounds of beef roast (chuck roast is good)
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic peeled, but cloves left in tact
1/2 onion diced
1 inch fresh ginger root, peeled and grated, or minced
2 TB rice wine vinegar
1 TB sesame oil
1 whole jalapeno diced (or 1/2 tsp. red pepper flake)

Directions:
1). Throw everything into a slow cooker.
2). Cook on low for 8-10 hours, or on high for 3-4 hours.
3). Once finished, shred meat.
4). Serve with Asian Slaw, and on tortillas. Preferably corn.

Gyros, Tzatziki Sauce and Greek Rice

Gyro Meat
1 medium onion shredded
2 lbs. ground lamb (or 1lb. ground beef for sub)
1 TB. finely minced garlic
1 TB. dried marjoram
1 TB. dried ground rosemary (this was a bit too much)
2 tsp. kosher salt
1/2 tsp. ground pepper

Directions:
1). After onion is grated, make sure to squeeze out all extra liquid.
2). Mix all other ingredients together.
3). Put in loaf pan, press tightly into all corners.
4). Bake in water bath at 325 degrees for 60-75 minutes.
5). Slice when cooled a bit and fry pieces to get crust.

Tzatziki Sauce:
24 ounces of Greek Yogurt
1 garlic clove finely grated
1 cucumbers grated or finely diced, drained
3 TB. lemon juice (I used the squeeze bottle)
1 TB. Kosher salt to sprinkle over cucumbers (to release water)
2 TB. Olive Oil
1 TB. Red Wine Vinegar
Salt and Pepper to taste

Directions:
1). Grate or chop cucumbers.
2). Sprinkle with 1 TB. salt, mix.
3). Allow to sit for 30 minutes to release water.
4). Place in tea towel and squeeze.
5). Mix all other ingredients together.
6). Let sit for at least 2 hours before serving.

Greek Rice
1 1/2 cups Jasmin or other long grain rice