Recipes from Cooking Class 2-28
Shrimp Patties
2 pounds shrimp peeled and de-veined 1/2 teaspoon red pepper flakes (or less to taste) 1/2 cup olive oil 1 Tablespoon old bay 1 Tablespoon lemon pepper few drops hot sauce (if desired) 2 cloves garlic minced 1 medium onion diced 2 stalks celery diced 2 cloves garlic minced Peel and de-vein shrimp - marinade in above ingredients overnight. Blend 1/3 of mixture in food processor until smooth, add in remaining shrimp and pulse until they are chopped into small pieces. Sautee onion, celery, and 2 cloves of garlic, cool and add to mixture, add in 2 Tablespoons lime juice and 1/4 cup bread crumbs. Form into patties. Fry patties in a small amount of olive oil until browned and cooked completely through (But not dried out). You could also grill these. Makes 6 "hamburger" sized patties.
Cilantro Lime Dipping Sauce
1/2 cup greek yogurt 1/4 of a medium sized onion grated 2 cloves of garlic grated 2 Tablespoons lime juice 1 Tablespoon olive oil salt & pepper chopped cilantro combine all ingredients - let set approx 30 minutes in the fridge before serving
Parmesan Chicken Fingers Ingredients
4 tablespoons extra-virgin olive oil 1 cup buttermilk 1 Tablespoon hot sauce (or to taste) 1 teaspoon garlic powder 1 1/2 pounds chicken tenders (about 18) 1 1/4 cups freshly grated Parmesan 3/4 cup Italian-style seasoned bread crumbs Directions Preheat the oven to 500 degrees F. Place chicken fingers in a bowl and cover with buttermilk, hot sauce and garlic powder let sit 15 minutes to overnight. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. spray the chicken tenders with cooking spray and bake until they are cooked through and golden brown, about 12 minutes.
Yellow Cake 1/4 cup margarine or butter 2/3 cup splenda 1 egg 1 teaspoon vanilla 1 teaspoon butter extract 1 1/4 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup milk 1/3 c pineapple juice
Cream together butter and splenda, add in extracts, and beat in one egg at a time until completely mixed in. Combine all dry ingredients. Combine wet ingredients. Alternate adding in wet and dry ingredients (2 batches of each). DO NOT OVERMIX! This will make a tough cake. Pour into a greased 8" round cake pan. Bake at 350 degrees for approximately 10-18 minutes or until a toothpick inserted in the center comes out clean.
Frosting 3/4 cup milk (lactaid is fine - just NO soy) 1 box instant pudding 1 cup cool whip free combine milk and pudding with a wire wisk; add in cool whip - let set up for a few minutes on the counter. Frost cake.
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Protein" Cookies 1 stick butter 1/2 cup diabetisweet brown sugar 1/2 cup diabetisweet white sugar 1/2 cup almond butter 1/2 cup peanut butter 2 eggs 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla 3/4 teaspoon cinnamon 1/2 cup slivered almonds 1 cup almond flour 1-1/2 cups QUICK oats (NOT old fashioned) 1 cup chocolate chips Cream together butter, sugars, and nut butters, add in 1 egg at a time and blend in completely. Add baking soda, salt, vanilla and cinnamon, mix to combine. Blend in almond flour and oats. By hand mix in slivered almonds and chocolate chips. Bake at 350 degrees for 12-15 minutes. Cool for 5 minutes on baking sheet, transfer to a wire rack and cool completely. I find these store the best in the refrigerator. Yields approximately 3 1/2 dozen medium sized cookies.
Quinoa Stuffed Portabellas 1 cup cooked quinoa (I cooked mine in vegetable stock) 1 package frozen chopped spinach thawed and squeezed of excess water 1/2 cup ricotta 1 onion chopped – sautéed and cooled 3 cloves garlic minced – sautéed with onions and cooled salt & pepper to taste 1 egg - lightly beaten 1 teaspoon garlic powder Mix together all ingredients - top portabella mushroom caps with filling - top with feta or mozzarella cheese (or any other cheese of your liking!) Bake at 350 degrees 15-25 minutes (depending on size of mushroom cap), mushroom should be tender.
2 pounds shrimp peeled and de-veined 1/2 teaspoon red pepper flakes (or less to taste) 1/2 cup olive oil 1 Tablespoon old bay 1 Tablespoon lemon pepper few drops hot sauce (if desired) 2 cloves garlic minced 1 medium onion diced 2 stalks celery diced 2 cloves garlic minced Peel and de-vein shrimp - marinade in above ingredients overnight. Blend 1/3 of mixture in food processor until smooth, add in remaining shrimp and pulse until they are chopped into small pieces. Sautee onion, celery, and 2 cloves of garlic, cool and add to mixture, add in 2 Tablespoons lime juice and 1/4 cup bread crumbs. Form into patties. Fry patties in a small amount of olive oil until browned and cooked completely through (But not dried out). You could also grill these. Makes 6 "hamburger" sized patties.
Cilantro Lime Dipping Sauce
1/2 cup greek yogurt 1/4 of a medium sized onion grated 2 cloves of garlic grated 2 Tablespoons lime juice 1 Tablespoon olive oil salt & pepper chopped cilantro combine all ingredients - let set approx 30 minutes in the fridge before serving
Parmesan Chicken Fingers Ingredients
Yellow Cake 1/4 cup margarine or butter 2/3 cup splenda 1 egg 1 teaspoon vanilla 1 teaspoon butter extract 1 1/4 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup milk 1/3 c pineapple juice
Cream together butter and splenda, add in extracts, and beat in one egg at a time until completely mixed in. Combine all dry ingredients. Combine wet ingredients. Alternate adding in wet and dry ingredients (2 batches of each). DO NOT OVERMIX! This will make a tough cake. Pour into a greased 8" round cake pan. Bake at 350 degrees for approximately 10-18 minutes or until a toothpick inserted in the center comes out clean.
Frosting 3/4 cup milk (lactaid is fine - just NO soy) 1 box instant pudding 1 cup cool whip free combine milk and pudding with a wire wisk; add in cool whip - let set up for a few minutes on the counter. Frost cake.
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Protein" Cookies 1 stick butter 1/2 cup diabetisweet brown sugar 1/2 cup diabetisweet white sugar 1/2 cup almond butter 1/2 cup peanut butter 2 eggs 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla 3/4 teaspoon cinnamon 1/2 cup slivered almonds 1 cup almond flour 1-1/2 cups QUICK oats (NOT old fashioned) 1 cup chocolate chips Cream together butter, sugars, and nut butters, add in 1 egg at a time and blend in completely. Add baking soda, salt, vanilla and cinnamon, mix to combine. Blend in almond flour and oats. By hand mix in slivered almonds and chocolate chips. Bake at 350 degrees for 12-15 minutes. Cool for 5 minutes on baking sheet, transfer to a wire rack and cool completely. I find these store the best in the refrigerator. Yields approximately 3 1/2 dozen medium sized cookies.
Quinoa Stuffed Portabellas 1 cup cooked quinoa (I cooked mine in vegetable stock) 1 package frozen chopped spinach thawed and squeezed of excess water 1/2 cup ricotta 1 onion chopped – sautéed and cooled 3 cloves garlic minced – sautéed with onions and cooled salt & pepper to taste 1 egg - lightly beaten 1 teaspoon garlic powder Mix together all ingredients - top portabella mushroom caps with filling - top with feta or mozzarella cheese (or any other cheese of your liking!) Bake at 350 degrees 15-25 minutes (depending on size of mushroom cap), mushroom should be tender.
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