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Recipes
Roasted Chili Garlic Broccoli Recipe
By bea1085
Place roasting pan in oven and preheat oven to 450 degrees
- 6 cups broccoli florets
- 2 tablespoons sesame oil
- 1-2 teaspoons Fresh Thai Chili Sauce or sambal oelek
- 1/4 teaspoon salt
- 1/4 teaspoon organic sugar
- 6 garlic cloves, minced
red wine and garlic mushrooms
By bea1085
Heat butter and olive oil in a skillet over medium heat
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- ¼ cup red wine
- 16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons chopped parsley
Fresh Thai Chili Garlic Sauce Recipe
By bea1085
Place all ingredients in a food processor and process until finely chopped
- 1 to 1 1/2 cups fresh Thai chilies, stems trimmed
- 2 cloves fresh garlic
- 1/3 cup rice vinegar
- 1 tablespoon organic sugar
Goat Cheese and Bacon Stuffed Peppers
By bea1085
Preheat oven to 425 degrees
- 1 package 12 ounce mini sweet peppers
- 1-2 tablespoons oil of choice
- Salt and pepper
- 8-10 ounce package of soft goat cheese
- 3 pieces of bacon, cooked and crumbled
- 1 tablespoon fresh chives, sliced
Ham and Cheese Baked Egg Cups
By bea1085
Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicon pan
- one dozen large eggs
- ½ cup skim milk
- 6 slices Candian bacon - diced
- ¼ cup minced scallions
- salt and pepper to taste
- 4 slices 2% sharp cheddar - diced (or 4 ounces shredded)
Asparagus, Peas, and Smoked Gouda Frittata
By bea1085
Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside
- 1 cup diced asparagus, about 1-inch long segments (I used fresh; frozen may be substituted)
- 1 cup peas (I used frozen and did not thaw before baking)
- 6 large eggs, lightly whisked
- salt and pepper, to taste
- about 1 cup shredded smoked gouda, loosely packed (substitute with mozzarella, fontina, brie, Havarti, or an easy-melting cheese)
SUPER QUICK AND EASY COLD SHRIMP SALAD
By bea1085
Simply mix all the ingredients together in a large bowl and toss gently to combine
- 450g cooked shrimp (size 31-40)
- 1 can hearts of palm, sliced
- 1 can baby corns, in chunks
- 1 tomato, diced
- 100g fresh mushrooms, sliced
- ½ cup fresh parsley, chopped
- ½ radicchio, shredded
- Juice of half a lime
- 1 tsp salted herbs (use salt if you don’t have salted herbs)
- 1 tbsp whole grain mustard
- ½ tsp black pepper
- 1 tsp dried basil
- 1 tbsp fresh lemon thyme
- 1 tsp Sambal Oelek (or other hot chili sauce)
- 1½ tsp Chili Flakes
Buttermilk Banana Blueberry Bread
By bea1085
Preheat oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup blueberries
Chocolate Chunk Cookie Dough Frozen Yogurt
By bea1085
In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy
- ½ cups Unsalted Butter, Softened
- ½ cups Packed Dark Brown Sugar
- ¼ cups Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1 cup All-purpose Flour
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¾ cups Mini Chocolate Chips Or Chunks
- 1 cup Vanilla Yogurt
Rustic Roasted Tomato Salsa
By bea1085
Heat a small skillet over medium heat, and dry roast the peppers and garlic, until soft and blotchy in spots
- 2 fresh jalapeno peppers
- 2 garlic cloves, unpeeled
- 1/2 cup finely chopped white onion
- 1 15-ounce can diced fire-roasted tomatoes with garlic, in juice
- 1/2 cup (loosely packed) roughly chopped cilantro
- 1 lime, juiced
- Salt and Pepper