Virtual Cookery - My Online Recipe Book

thankyoufordinner: food. GLORIOUS FOOD!

Fri, 18 Jan 2013 13:22:50 -0500

thankyoufordinner:

food. GLORIOUS FOOD!

prettybalanced: Grilled and Stuffed Jalapenos with Cilantro...

Tue, 15 Jan 2013 12:00:48 -0500

prettybalanced:

Grilled and Stuffed Jalapenos with Cilantro Sauce

omg these look so delicious!

diefordiy: Pumpkin Fluff Dip by Kristinanndavidson on...

Thu, 22 Nov 2012 15:06:58 -0500

diefordiy:

Pumpkin Fluff Dip by Kristinanndavidson on Instructables

Ingredients:
1 tub of low fat whipped topping
4 oz. of low fat cream cheese
1 1/2 cups Powdered Sugar
1 can Pumpkin
3/4 tbs Pumpkin Spice

Mix it all together and BAM…instant deliciousness

Avocado Vinaigrette

Sat, 04 Aug 2012 00:33:00 -0400

Avocado vinaigrette for the Cobb Salad Hoagies.

Ingredients:

3 Tbsp olive oil
1 Tbsp white wine vinegar
1 tsp Dijon-style mustard
1/2 tsp salt
1/2 tsp black pepper
1 avocado halved, pitted, & finely chopped

In a small bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper. Stir in the avocado,

Cobb Salad Hoagies

Sat, 04 Aug 2012 00:24:00 -0400

Nobody wants to cook on a hot day, so here is a nice sandwich that requires very little cooking.

Ingredients:

1 1/3 cups chicken, cubed and cooked
2 roma tomatoes, chopped
4 slices bacon, crisp-cooked, drained, & crumbled
1/2 cup crumbled bleu cheese
1 avocado vinaigrette
4 Boston lettuce leaves
4 hoagie buns, split, hollowed out, & toasted
2 hard-boiled eggs, chopped

In a medium bowl, combine the chicken, tomatoes, bacon, and bleu cheese. Drizzle the avocado vinaigrette over the chicken mixture; toss to coat. Place the lettuce leaves on the bottom halves of the hollowed out hoagie buns. Add the chicken mixture. Top with the chopped eggs & the top halves of the buns.

Instructions for making avocado vinaigrette will be in the next post!

Yields 4 sandwiches

Per sandwich:

659 calories

35 g total fat

9 g saturated fat

165 mg cholesterol

1214 mg sodium

55 g carbs

5 g fiber

32 g protein

Caribbean Cooler - 21+

Sat, 04 Aug 2012 00:14:00 -0400

On days when it’s hot, all we want to do is stay cool. Today, my A/C stopped working. Just so you all realize how awful that is for me, I live in Houston, TX, it was 100 degrees today, and I’m from the lovely Pacific Northwest… Washington, Oregon, Idaho. Let’s just say, I’m getting used to the temps after having lived here for a year, but I’m still not accustomed to sitting in an 80 degree apartment with 75% humidity. Oh, and I don’t own a fan… So, for all of you who get hot during summer, or just like cold drinks, here’s a tasty sounding drink that’s sure to quench your thirst while sitting out by the pool, or whatever your summer-time activities may include. 21+ only.

Ingredients:

2 1/2 cups peach nectar
2 cups orange juice
1 cup pineapple juice
1 1/2 cups light rum
1 cup club soda
1/2 cup sugar
2 Tbsp grenadine

Just combine all of the ingredients in a 2-quart pitcher, chill, and serve over ice!

Minted Fruit Salad

Fri, 03 Aug 2012 02:57:00 -0400

I found this in a book called “The Natural Healing Cookbook” by Mark Bricklin. This is supposed to be good for slenderizing and for increasing your resistance/immune system. I think it sounds absolutely delicious, though I am a bit of a mint-a-holic.

Ingredients:

1 cup (250 ml) pineapple cubes
1 Tbsp (15 ml) chopped fresh mint
1/2 cantaloupe
1/2 unpeeled apple
1/2 pear
1/2 cup (125 ml) seedless grapes
yogurt
mint sprigs (garnish)

Combine pineapple cubes and mint in a large bowl. Use a melon baller or cut cantaloupe into cubes, chop apple and pear halves, and slice grapes in half. Combine fruits, toss with yogurt to taste, and chill before serving. Garnish with fresh mint sprigs.

Makes 4 servings

Chicken Tortilla Soup

Thu, 02 Aug 2012 18:06:00 -0400

I’ve made this soup before as a single serving, and it was delicious (though, I added corn and garbanzo beans to it)! Different than my local El Rey chicken tortilla soup, but in a good way, imo. Both are good, in their own right, but I don’t feel either is better or worse than the other. Now that I’ve gone on about that and have hopefully helped you to understand rather than confused you more, ON TO THE RECIPE!

Ingredients:

1 cup (diced) carrot
1 cup celery
1 cup (diced) onion
1/2 tsp garlic powder OR 1 fresh (diced) garlic clove
1/8 tsp salt
1/4 tsp pepper
2 Tbsp corn oil
4x 15 ounce cans chicken broth
1x 15 ounce can (diced) tomatoes
1x 10 ounce can (diced) Rotel tomatoes and chilis
1x 1 1/4 to 1 1/2 packet taco seasoning
1x 10 count package corn tortillas (broken or cut into small pieces)
12 ounces (poached, diced) chicken meat
1 cup milk
12 ounces (shredded) monterey jack cheese OR Mexican blend cheese
corn tortilla chips, broken into small pieces

Saute carrots, onions, and celery in the oil with garlic, salt, and pepper, until tender.
Add the chicken broth & bring to a boil.
Add tomatoes, Rotel, taco seasoning, and chicken.
Cut tortillas into small pieces and add to the broth mixture.
Let it boil for 20 minutes, or until the tortillas are thoroughly incorporated into the soup, stirring occasionally to prevent sticking.
Reduce the heat and add 8 ounces of cheese. Simmer for an additional 10 minutes.
Add milk and simmer for an additional 10 minutes.
If thicker soup is desired, add more tortillas and let them incorporate into the soup.
Garnish with shredded cheese & broken tortilla chips.
Substitutions: 1 cup Masa Harina (Masa Flour) for the tortillas. Gradually add masa flour, mixing it into the broth. You can also use grilled fajita chicken meat for poached, diced chicken. Avocado & sour cream for a garnish would be a plus.

Yields: 8 servings

Per serving: 371 calories

Cumin Sweet Potatoes with Sage

Thu, 02 Aug 2012 17:33:00 -0400

I found this recipe in the Better Homes and Gardens magazine.

Ingredients:

4 medium sweet potatoes
2 Tbsp coarse salt
1 Tbsp (crushed) cumin seeds
1 stick (softened) butter
1 Tbsp maple syrup or honey
1 tsp crushed red pepper flakes
canola or peanut oil (for frying)
about 1 dozen fresh sage leaves

Preheat oven to 375 degrees Fahrenheit. Wash and scrub the sweet potatoes. Mix salt and cumin together. While the potato skins are still damp, run all over with the salt/cumin mixture (reserve any remaining for another use). Bake directly on the oven rack for 1 hour, turning once to crisp evenly on all sides.
Meanwhile, for spiced butter, in a bowl, stir together the softened butter, maple syrup, and crushed red pepper. Roll into a log using wax paper, and let it chill.
Heat 3 inches of oil in a medium saucepan over medium heat. Fry the sage leaves for 2 minutes, or until crisp. Drain on paper towels.
Cool the potatoes for 5 minutes. If desired, brush off some salt from the skins. With a sharp knife, slice the potatoes open, lengthwise. Push the ends toward the center to open each potato. Top with a Tablespoon of spiced butter and a few sage leaves.

Per serving:

278 calories

19 g fat

31 mg cholesterol

527 mg sodium

26 g carbs

4 g fiber

3 g protein

Cream Cheese Cookies

Thu, 02 Aug 2012 01:53:00 -0400

Ingredients:

1/2 cup butter flavor crisco

1 package (3oz) (softened) cream cheese

1 Tbsp milk

1 cup sugar

1/2 tsp vanilla

1/2 cup chopped pecans

1 cup (all-purpose) flour

Heat oven to 375 degrees Fahrenheit.
Combine butter flavor crisco, cream cheese, and milk in a medium bowl. Beat at medium speed until well blended. Beat in sugar and vanilla. Mix in flour. Add nuts. Drop by level measuring Tablespoonfuls, 2 inches apart onto an ungreased baking sheet.
Bake at 375 degrees Fahrenheit for 10 minutes. Cool.

Yields 3 dozen cookies.

Low Cal, Low Fat Chocolate Chip Cookies

Thu, 02 Aug 2012 01:22:00 -0400

Ingredients:

1/2 cup sugar

1/4 cup (packed) brown sugar

1/4 (softened) margarine

1 tsp vanilla extract

1 egg white

1 cup (all-purpose) flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (mini, semisweet) chocolate chips

Heat oven to 375 degrees Fahrenheit. Mix the sugars, margarine, vanilla, and egg white in a large bowl. Stir in the flour, baking soda, and salt. Stir in the chocolate chips.
Drop dough by rounded teaspoonfulls about 2 inches apart onto ungreased cookie sheets. Bake for 8-10 minutes, or until golden brown. Cool slightly; remove from cookie sheet. Let cool.

Each cookie: 60 calories