Monkey Bread

April 13, 2014 Leave a Comment
Monkey Bread

Monkey Bread

 

Is it called Monkey Bread because it is more fun than a barrel of monkeys?  Or because it is picked apart the way monkeys pick at things?  Or because it looks like monkey brains?   Whatever the reason is…one thing for sure, it’s delicious!!  Make your own, and you’ll agree!!

Lauren Chattman

 

Monkey Bread Recipe

Monkey Bread

For the Topping:   ½ cup (1 stick) unsalted butter, melted and cooled

¾ cup light brown sugar

1 tsp. pure vanilla

¼ tsp. salt

For the Cake:   ½ cup granulated sugar

1 tsp. cinnamon

9 Tbsp. unsalted butter, chilled

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 cup plus 2 Tbsp. buttermilk (plus more if necessary)

½ cup chopped pecan

Preheat the oven to 350 F.  Grease a nonstick 12 cup Bundt pan and dust with flour.  Make the topping: whisk together the melted butter, light brown sugar, vanilla and salt.  Set aside.

Make the cake: Combine the granulated sugar and cinnamon in a zipper-locked bag.  Dice the butter into ¼ inch pieces.  Place the butter in a small bowl and set it in the freezer while you gather the rest of the cake ingredients.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl.  Add the chilled butter pieces and, with an electric mixer, mix on low until the mixture resembles coarse meal.  Stir in the buttermilk until the mixture just comes together, adding a little extra if it seems too dry.

Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper-lock bag.  Shake the bag to coat the balls with cinnamon sugar.

Place the coated balls of dough in the prepared pan, sprinkling pecans over them as you go.  Pour the melted butter mixture over the cake.  Bake until the cake is firm and well risen and the caramel is melted, 35 to 40 minutes.  Let the cake cool 10 minutes.  Invert onto a serving platter and serve immediately.        8-10 servings

 

(Recipe for Monkey Bread was in Newsday, Thursday, March 27, 2014)

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Swedish Pancakes

April 12, 2014 Leave a Comment
Swedish Pancakes

Swedish Pancakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

When we spend the night at my mother-in-law’s house, our kids beg her to make these crepe-like pancakes for breakfast.  They’re a little lighter than traditional pancakes, so my family can eat a lot!

           Susan Johnson                                                                                  Lyons, Kansas

 

Swedish Pancakes Recipe

Swedish Pancakes

2 cups milk

4 eggs

1 Tbsp. canola oil

1 ½ cups flour

3 Tbsp. sugar

¼ tsp. salt

Lingonberries or raspberries

Seedless raspberry jam or fruit spread, warmed

Whipped topping

In a blender, combine the first 6 ingredients.  Cover and process until blended.  Heat a lightly greased 8 inch nonstick skillet; pour ¼ cup batter into center of each.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.

Repeat with remaining batter, adding oil to skillet as needed.  Stack pancakes with waxed paper or paper towels in between.  Reheat in the microwave, if desired.  Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.         20 pancakes

 

(Recipe for Broccoli Soup was on www.tasteofhome.com, 2014)

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Shrimp with Mango & Basil

April 11, 2014 Leave a Comment
Shrimp with Mango & Basil

Shrimp with Mango & Basil

 

This recipe, Shrimp with Mango & Basil is from Diabetic Connect.  This one-pan stir fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy and spicy basil.  It’s guaranteed to evoke dinnertime oohs and ahhs.  Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish.  Use pre-peeled shrimp to make preparation a breeze.

Shrimp with Mango & Basil Recipe

Shrimp with Mango & Basil

1 lb. raw shrimp (21-25 per pound), peeled and deveined, tails left on

¼ tsp. salt

¼ –  ½ tsp. cayenne pepper

¼ tsp. ground turmeric

1 Tbsp. extra-virgin olive oil

1 large ripe, firm mango, peeled and cut into ½ inch cubes

1 bunch scallions, green tops only, thinly sliced

¼ cup firmly packed fresh basil leaves, finely chopped

Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl.  Cover; refrigerate for about 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn pink, about 1 minute.  Flip them over and cook for 1 minute.

Add mango, scallion greens and basil and cook, stirring until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.   Enjoy!             4 serving

** Serve with rice and vegetable.

 

(Recipe for Shrimp with Mango & Basil came from Diabetic Connect, 2014)

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Bean and Pasta Soup

April 10, 2014 Leave a Comment

 

Bean and Pasta Soup

Bean and Pasta Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

We’re always on the lookout for great, low-fat recipes and this soup fits the bill.  Loaded with veggies and pasta, it’s fast, filling and delicious.  I make it every week.

          Maria Gooding                                                                                Union, Ontario

 

Bean and Pasta Soup Recipe

Bean and Pasta Soup

1 cup uncooked small pasta

2 celery ribs, thinly sliced

2 medium carrots, thinly sliced

1 medium onion, chopped

1 Tbsp. olive oil

1 garlic clove, minced

2 cups water

1 can (14 ½ oz.) diced tomatoes, undrained

1 ¼ cups reduced-sodium chicken broth or vegetable broth

1 tsp. dried basil

½ tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 cups shredded fresh spinach

¼ cup shredded Parmesan cheese, optional

Cook pasta according to package directions.  Meanwhile, in a large nonstick saucepan, sauté the celery, carrots and onion in oil for 5 minutes.  Add garlic; cook 1 minute longer.  Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes or until carrots are tender.

Drain pasta; stir into vegetable mixture.  Add beans; heat through.  Stir in spinach; cook until spinach is wilted, about 2 minutes.  Sprinkle with Parmesan cheese if desired.            5 servings

 

(Recipe for Bean and Pasta Soup was on www.tasteofhome.com, 2014)

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Chicken Fajitas

April 8, 2014 Leave a Comment
Chicken Fajitas

Chicken Fajitas

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This is the best fajita recipe I’ve ever used.  It sounds complicated, but really it isn’t.  The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it!  This recipe is Diabetic Friendly!

        Kathleen Smith                                                                 Pittsburgh, Pennsylvania

 

Chicken Fajitas Recipe

Chicken Fajitas

¼ cup lime juice

1 Tbsp. reduced-sodium soy sauce

2 tsp. canola oil

1 garlic clove, minced

½ tsp. salt

½ tsp. chili pepper

½ tsp. cayenne pepper

¼ tsp. pepper

1 tsp. liquid smoke, optional

2 boneless chicken breast halves (4 oz. each)

Filling:   2 tsp. canola oil

1 medium onion, julienned

½ small sweet red or green pepper, julienned

1 tsp. reduced-sodium soy sauce

½ tsp. lime juice

4 fat-free tortillas (6 inch), warmed

Salsa and sour cream, optional

In a large resealable plastic bag, combine the first eight ingredients; if desired, add liquid smoke.  Add chicken; seal bag and turn to coat.  Refrigerate at least 2 hours.

Drain chicken, discarding marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.  Grill chicken, covered, over medium heat or broil 4 inches from heat 4-6 minutes on each side or a thermometer reads 165 F.

In a large nonstick skillet, heat oil over medium-high heat.  Add onion and red pepper; cook and stir 5-7 minutes or until tender.  Stir in soy sauce and lime juice.

Cut chicken into thin slices; add to vegetables.  Serve tortillas and, if desired, salsa and sour cream.

2 serving

 

(Recipe for Chicken Fajitas was on www.tasteofhome.com, 2014)

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Gluten-Free Kahlua Dessert

April 7, 2014 Leave a Comment

 

Gluten-Free Kahlua Dessert

Gluten-Free Kahlua Dessert

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whether you eat a gluten-free diet or not, you’ll delight in every bite of this creamy treat that’s accented with subtle notes of Kahlua.  This recipe is Diabetic Friendly!

           Melissa McCrady                                                             Milwaukee, Wisconsin

 

Gluten-Free Kahlua Dessert Recipe

Gluten-Free Kahlua Dessert

1 cup gluten-free cornflakes, crushed

2 Tbsp. butter, melted

2 tsp. unflavored gelatin

¼ cup cold water

12 oz. reduced-fat cream cheese

2 Tbsp. sugar

2/3 cup fat-free sweetened condensed milk

¼ cup Kahlua (coffee liqueur)

2 cups fat-free whipped topping

2 oz. dark chocolate candy bar, melted

Fresh raspberries and mint leaves, optional

Combine cornflakes crumbs and butter; press onto the bottom of a 9 inch square pan coated with cooking spray.  Refrigerate for 10 minutes.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Remove from heat; set aside.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the milk, Kahlua and gelatin mixture until blended.  Gently fold in whipped topping; pour over crust.  Cover and refrigerate for at least 4 hours or until firm.

Drizzle with melted chocolate; garnish with raspberries and mint leaves if desired.       12 servings

 

(Recipe for Gluten-Free Kahlua Dessert was on www.tasteofhome.com, 2014)

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Individual Italian Frittatas

April 6, 2014 Leave a Comment

 

Individual Italian Frittatas

Individual Italian Frittatas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The Italian word “frittata” refers to frying the egg-based dish in a skillet.  This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same delicious day or night,

          Mrs. Nancy Elliott                                                                           Houston, Texas

 

Individual Italian Frittatas Recipe

Individual Italian Frittatas

¼ cup finely chopped onion

2 tsp. olive oil

4 medium fresh mushrooms, chopped

2 thinly sliced hard salami, julienned

2 Tbsp. finely chopped roasted sweet red peppers

4 eggs

1 Tbsp. 2% milk

1 Tbsp. grated Parmesan cheese

2 tsp. tsp. minced fresh parsley

1 tsp. minced fresh chives

Dash pepper

¼ cup shredded part-skim mozzarella cheese

Chopped fresh chives, optional

 

In a skillet, cook and stir onion over medium heat until tender.  Add mushrooms; cook 2-4 minutes longer or until tender.  Divide between two greased 8 oz. ramekins.  Top with salami and red pepper.

In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins.  Bake at 400 F. for 10 minutes.

Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set.  Sprinkle with chopped chives if desired.            2 servings

 

(Recipe for Individual Italian Frittatas was on www.tasteofhome.com, 2014)

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Chicken Wild Rice Soup

April 5, 2014 Leave a Comment
Chicken Wild Rice Soup

Chicken Wild Rice Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes.  To save time, I cook the chicken and wild rice and cut up the vegetables the day before.

          Virginia Montmarquet                                                                 Riverside, California

 

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup

2 quarts chicken broth

½ lb. fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

½ cup finely chopped onion

1 tsp. chicken bouillon granules

1 tsp. dried parsley flakes

¼ tsp. garlic powder

¼ tsp. dried thyme

¼ cup butter, cubed

¼ cup flour

1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted

½ cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.          14 servings  (3 ½ quarts)

 

(Recipe for Chicken Wild Rice Soup was on www.tasteofhome.com, 2014)

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Thyme & Sesame Crusted Halibut

April 4, 2014 Leave a Comment
Thyme & Sesame Crusted Halibut

Thyme & Sesame Crusted Halibut

 

This recipe, Thyme & Sesame Crusted Halibut is from Diabetic Connect.  Quickly roasting fish at high heat keeps it moist and succulent.  The thyme and sesame crust gives this halibut a distinctive finish.

Thyme & Sesame Crusted Halibut Recipe

 

Thyme & Sesame Crusted Halibut

2 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1 clove garlic, minced

Freshly ground pepper, to taste

1 ¼ lbs. halibut, or mahi-mahi, cut into 4 portions

2 Tbsp. sesame seeds

1 ½ tsp. dried thyme leaves

¼ tsp. coarse sea salt or kosher salt

Lemon wedges

 

Preheat oven to 450 F.  Line a baking sheet with foil.  Mix lemon juice, oil, garlic and pepper in a shallow glass dish.  Add fish and turn to coat.  Cover and marinate in refrigerator for 15 minutes.

Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2-3 minutes.  Transfer to a small bowl to cool.  Mix in thyme.

Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top.  Transfer the fish to the prepared baking sheet and roast until just opaque in the center; 10 to 14 minutes.  Serve with lemon wedges           4 servings

 

(Recipe for Thyme & Sesame Crusted Halibut came from Diabetic Connect, 2014)

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Hearty Beef & Bean Chili

April 3, 2014 Leave a Comment
Hearty Beef & Bean Chili

Hearty Beef & Bean Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The slow cooker makes this chili ideal for entertaining.  A few minutes of prep and then it cooks away while you can attend to other party details.  Your guests will really enjoy this nicely seasoned hearty dish.

         Jan Wagner-Cuda                                                           Deer Park, Washington

 

Hearty Beef & Bean Chili Recipe

Hearty Beef & Bean Chili

2 lbs. ground beef

6 cans (16 oz. each) hot chili beans, undrained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1 can (8 oz.) tomato sauce

¼ cup chopped onion

2 Tbsp. molasses

1 tsp. salt-free Southwest chipotle seasoning blend

1 tsp. Worcestershire sauce

½ tsp. salt

½ tsp. ground cumin

½ tsp. chili powder

In a large skillet, cook beef over medium heat until no longer pink; drain.  Transfer to a 6 quart slow cooker.

Stir in the remaining ingredients.  Cover and cook on low for 6-8 hours or until heated through.

14 servings (3 ½ quarts)

 

(Recipe for Hearty Beef & Bean Chili was on www.tasteofhome.com, 2014)

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