Ingredients
- 8 bacon strips
- 8 slices white bread, toasted
- 1/3 cup mayonnaise
- 2 medium tomatoes, sliced 1/2-in. thick
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large lettuce leaves
Directions
- Heat a large skillet to medium. Add bacon strips; cook 3-4 minutes per side or until crispy. Remove to a paper towel-lined plate; set aside to slightly cool.
- Spread mayonnaise on one side of each slice of bread. Line bacon and tomatoes on half of the slices; sprinkle with salt and pepper. Top with lettuce leaves. Place other half of bread slices, mayonnaise side down, to make a sandwich. Serve immediately.
Nutrition Facts
1 sandwich: 371 calories, 22g fat (4g saturated fat), 23mg cholesterol, 826mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 12g protein.
Ingredients
- 1 pound dried red beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 celery ribs, chopped
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1-1/2 teaspoons Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 6 cups vegetable broth
- 2 bay leaves
- 6 to 8 cups hot cooked rice
- Hot pepper sauce
- Thinly sliced green onions
Directions
- Rinse and sort beans; soak according to package directions.
- In a large Dutch oven, heat oil over medium heat. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, paprika and thyme; cook one minute longer. Add beans, broth and bay leaves; bring to a boil.
- Reduce to a gentle simmer; cover. Cook until beans are tender, 2 to 2-1/2 hours, stirring occasionally. Discard bay leaves.
- Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions as desired.
Nutrition Facts
1 serving: 151 calories, 4g fat (1g saturated fat), 0 cholesterol, 921mg sodium, 42g carbohydrate (4g sugars, 26g fiber), 14g protein.
Ingredients
- 1-1/2 cups large egg whites (about 10)
- 3/4 cup plus 1/2 cup sugar, divided
- 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
- 1/4 cup cornstarch
- 1-1/2 teaspoons cream of tartar
- 3/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Whipped cream and mixed fresh berries, optional
Directions
- Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, flour and cornstarch together twice; set aside.
- Add cream of tartar, salt, vanilla extract and almond extract to egg whites; beat on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture.
- Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with dollops of whipped cream and berries, if desired.
Nutrition Facts
1 slice: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein.
Ingredients
- 1 tablespoon butter
- 4 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Heat butter in a large skillet over medium heat. Crack eggs into the skillet; season with salt and pepper. Cook 2-3 minutes or until whites are set. Flip; cook 30-60 seconds or until whites are fully set and yolks are still runny. Serve hot.
Nutrition Facts
1 egg: 97 calories, 8g fat (3g saturated fat), 194mg cholesterol, 241mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.
Ingredients
- STOCK:
- 1 (4 pounds) whole chicken, neck and gizzards removed
- 1 medium sweet onion, quartered
- 2 large carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 3 garlic cloves, unpeeled, crushed
- 8 cups cold water
- STEW:
- 3 medium potatoes, peeled and cut into 1/2-in. chunks
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 bag (10 ounces) frozen corn (about 1-3/4 cups)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon pepper
- Hot pepper sauce, for serving
Directions
- To make stock, place whole chicken, onion, carrot, celery, and garlic in a 6- or 8-qt. electric pressure cooker. Add water to cover, ensuring not to fill past the fill line on the cooker insert (about three-quarters full). Set toggle to sealed; select manual high pressure. Set cook time to 45 minutes. Once cook time finishes, let pressure release naturally for 10 minutes; quick-release remaining pressure.
- To make the stew, strain stock into a large stockpot. Transfer chicken to a cutting board; discard remaining strained solids (if desired, remove the fat from the top of the stock using a fat separator; discard). Set aside to cool.
- Add potatoes, onion, and garlic to the stockpot; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 20-25 minutes.
- Once chicken is cool enough to handle, remove meat from the carcass, breaking it into large chunks; discard skin and bones.
- Add chicken meat, crushed tomatoes, corn, Worcestershire, salt, and pepper to the stockpot. Return to a simmer over high heat. Reduce heat to medium; simmer, stirring vigorously every 5 minutes or so, until the mixture reduces slightly and chicken chunks become a shredded texture, about 30 minutes.
Nutrition Facts
1 serving: 399 calories, 13g fat (4g saturated fat), 72mg cholesterol, 722mg sodium, 44g carbohydrate (8g sugars, 5g fiber), 28g protein.
Ingredients
- 4 large carrots
- 2 tablespoons sugar
- 1 tablespoon smoked paprika
- 1-1/4 teaspoons salt
- 1 teaspoon garlic powder
- 2-1/2 teaspoons furikake
- 4 cups water
- 1/2 teaspoon liquid smoke
- Bagels, cream cheese, red onion, capers and dill
Directions
- Peel and thinly slice carrots lengthwise into 1/4-in wide strips, then cut into 2-3-in. pieces.
- In a large saucepan, combine water, sugar, paprika, furikake, salt and garlic powder. Bring to a boil, add carrots. Reduce heat, simmer until carrots are tender, 20-25 minutes. Drain, reserving 2 cups cooking liquid.
- Add carrots and reserved cooking liquid to a container or resealable bag, add liquid smoke. Cover and refrigerate four hours or overnight.
- Strain before using; serve on bagels with cream cheese, red onion, capers and dill.
Nutrition Facts
1/4 cup: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 0 protein.
Ingredients
- MISO DRESSING:
- 4 tablespoons white miso paste
- 4 tablespoons rice vinegar
- 4 teaspoons toasted sesame oil
- 3 teaspoons mirin (sweet rice wine)
- 1 to 2 teaspoons garlic chili oil or chili crunch
- 1 teaspoon soy sauce
- TOFU BOWL:
- 4 small bunches baby bok choy
- 5 tablespoons olive oil, divided
- 3 packages (7 ounces each) teriyaki flavored tofu, cubed
- 2 cups shredded cabbage
- 8 ounces Shimeji or Enoki mushrooms, trimmed
- 4 cups cooked brown rice
- 1/2 cup julienned daikon radish
- 1 cup sliced radishes
- 1 cup julienned carrot
- 2 tablespoons sesame seeds, toasted, optional
- Salt and freshly ground black pepper to taste
Directions
- In a small bowl, whisk together dressing ingredients until well combined; set aside.
- In a large saucepan, bring 8 cups water to a boil. Add bok choy; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice in half, lengthwise. Set aside.
- In a large skillet, heat 2 teaspoons oil over medium-high heat. Add tofu, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.
- In the same skillet, heat 2 tablespoons oil over medium-high heat. Add cabbage, cook until tender, 2-3 minutes. Remove to dish with tofu.
- In the same skillet, add remaining tablespoon oil. Cook mushrooms until tender, 2-3 minutes.
- To assemble, divide brown rice between 4 bowls. Top with cooked vegetables and tofu, sliced Daikon, radish and carrots. Drizzle with miso dressing. If desired, sprinkle with sesame seeds, salt and pepper.
Nutrition Facts
1 bowl: 805 calories, 34g fat (5g saturated fat), 0 cholesterol, 2203mg sodium, 100g carbohydrate (27g sugars, 19g fiber), 36g protein.
Ingredients
- 4-1/2 cups water, divided
- 2/3 cup sugar
- 1 pound fresh strawberries, hulled
- 1/4 cup fresh lime juice
Directions
- In a small saucepan, combine 3 cups water and sugar. Cook, over medium heat, until sugar is dissolved, 3-5 minutes. Remove from heat, cool completely.
- Place strawberries, remaining 1-1/4 cups water and fresh lime juice in a blender; cover and process until liquified. Strain through a fine mesh sieve, discard seeds.
- Add sugar syrup and strawberry mixture to a serving pitcher. Refrigerate at least two hours before serving over ice.
Nutrition Facts
1 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 29g carbohydrate (26g sugars, 2g fiber), 1g protein.
Ingredients
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoons butter, melted
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- 1-1/2 pounds napa cabbage, cut into 2-in. pieces
- 1 bunch broccoli, stems and florets separated and chopped
- 1 large carrot, shredded
- 6 garlic cloves, roughly chopped
- 1 cup bean sprouts
- 1 tablespoon chopped green onions
- 2 teaspoons black sesame seeds
Directions
- In a small bowl, whisk first 7 ingredients until well combined.
- In a large skillet or wok, heat oil over medium-high heat. Add cabbage and broccoli stems; stir-fry until golden brown, 4-5 minutes. Add broccoli florets, carrots and garlic; cook until vegetables are crisp-tender, 3-5 minutes longer.
- Stir sauce mixture and add to pan. Toss to coat vegetables; cook until sauce has slightly thickened, 1-2 minutes. Add bean sprouts and green onion. Sprinkle with sesame seeds; serve immediately.
Nutrition Facts
1-1/2 cups: 295 calories, 18g fat (5g saturated fat), 15mg cholesterol, 1680mg sodium, 28g carbohydrate (13g sugars, 7g fiber), 10g protein.
Ingredients
- 2 tablespoons marshmallow creme
- 2 tablespoons sweetened shredded coconut
- Ice cubes
- 1/3 cup cream of coconut
- 4 ounces silver tequila
- 2 ounces lime juice
- 1 tablespoon agave nectar
- 1 ounce triple sec
- 1 teaspoon vanilla extract
- 2 4-in. cocktail skewers
- 2 Peeps rabbits
Directions
- Spread a thin layer of marshmallow creme on a small plate. Fill another small plate with shredded coconut. Roll the rims of two margarita glasses in the marshmallow creme, then into the shredded coconut until coated. Add ice cubes to each glass; set aside.
- Pour cream of coconut, tequila, lime juice, agave syrup, triple sec, vanilla extract and ice cubes into a cocktail shaker. Shake well 12-15 seconds or until thoroughly chilled.
- Strain mixture into the prepared glasses. Add a few additional ice cubes to each glass, if needed.
- Thread a cocktail pick through the top and bottom of each Peeps rabbit; place one on top of each glass. Serve immediately.
Nutrition Facts
1 margarita: 446 calories, 9g fat (7g saturated fat), 0 cholesterol, 48mg sodium, 54g carbohydrate (48g sugars, 0 fiber), 0 protein.
Ingredients
- BLUEBERRY SIMPLE SYRUP:
- 1/2 cup water
- 1/2 cup sugar
- 1 cup fresh blueberries
- COCKTAIL:
- Ice cubes
- 2 ounces gin
- 1/2 ounce lime juice
- 1 ounce blueberry simple syrup
- 4 ounces tonic water
- Garnishes: blueberries, lime wedge, fresh mint sprig
Directions
- To make blueberry simple syrup, combine water, sugar and blueberries in a small saucepan. Bring to a gentle boil over medium heat; reduce heat to low. Simmer, uncovered, for 10 minutes. Remove saucepan from heat; allow to sit, covered, at least 45 minutes. Strain through a fine-mesh sieve into a glass container, pressing down on the solids to extract as much juice as possible. Discard solids. Cover; chill until ready to use.
- To make the cocktail, fill a highball glass with ice. Add gin, lime juice and 1 ounce blueberry simple syrup; stir to combine. Top with tonic water; stir once more. Garnish with fresh blueberries, lime wedge and sprig of fresh mint. Reserve remaining blueberry simple syrup for later use.
Nutrition Facts
1 cocktail: 359 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 60g carbohydrate (57g sugars, 0 fiber), 0 protein.
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pistachios
- 1/2 cup huckleberry jam
- Additional chopped pistachios and confectioners' sugar, optional
Directions
- Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.
- Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.
- Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, sprinkle with additional chopped pistachios and additional confectioners' sugar.
Nutrition Facts
1 cookie: 105 calories, 7g fat (3g saturated fat), 13mg cholesterol, 70mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 1g protein.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
- 1 cup vegetable broth
- 1 can (13-2/3 ounces) coconut milk
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (15 ounces) garbanzo beans, rinsed and drained, optional
- 4 cups fresh spinach
- 1/2 cup fresh cilantro leaves, chopped
- 1 tablespoon lime juice
- Hot cooked basmati rice
- Lime wedges, optional
Directions
- In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion; cook until tender, 4-5. Stir in ginger, garlic, curry powder, turmeric, cumin, salt, pepper and red pepper flakes; cook until fragrant, about a minute longer. Stir in sweet potatoes, broth, coconut milk, tomatoes with juice and if desired, garbanzo beans; bring to a simmer. Cook, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
- Add in spinach; cook, uncovered, until spinach is wilted, 2-3 minutes. Stir in cilantro and lime juice. Serve with rice and if desired, lime wedges and additional cilantro.
Nutrition Facts
1 serving: 296 calories, 15g fat (11g saturated fat), 0 cholesterol, 496mg sodium, 37g carbohydrate (16g sugars, 6g fiber), 5g protein.
Ingredients
- 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
- 1/3 cup baking cocoa
- 1/2 teaspoon salt
- 1/2 cup sugar
- 7 tablespoons canola oil
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Directions
- Preheat oven to 350°. In a small bowl, stir together flour, baking cocoa and salt. In a large bowl, beat sugar, oil and eggs until fluffy; beat in vanilla. Stir in dry ingredients; fold in chocolate chips.
- Transfer batter to a greased 8-in. square baking dish. Bake 18-20 minutes. Cool completely; cut into squares.
Nutrition Facts
1 serving: 250 calories, 15g fat (3g saturated fat), 41mg cholesterol, 148mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.
Ingredients
- 30 ounces white vanilla-flavored melting wafers
- Gel food coloring (3 colors)
- Assorted sprinkles in pastel colors
- Chocolate Easter eggs, Easter M&M candies, marshmallow Peeps, pretzel pieces, bunny-shaped graham crackers, jelly beans, for topping
Directions
- Line a 15x10x1-in. sheet pan with parchment paper; set aside. Add candy melts to the top pan of a double boiler. Position over a few inches of gently simmering water; melt over low heat, stirring until completely smooth, 2-3 minutes. Remove from heat.
- Divide 1/2 cup melted wafers between three small bowls. Add 1 small drop of different colored food coloring to each. Stir into each portion, adding more dye as needed, until the desired colors are achieved.
- Spread remaining melted candy wafers onto prepared parchment-lined sheet pan into an even layer, about 1/4-in. thick. Spoon dollops of each color over the surface. Use a sharp knife to swirl the colors through the initial layer until well-marbled.
- While the candy is still tacky, sprinkle the surface with assorted sprinkles, candies and other toppings of your choice. Chill in the refrigerator until fully set, at least 30 minutes.
- Break bunny bark into large pieces; serve.
Nutrition Facts
1 piece: 266 calories, 15g fat (11g saturated fat), 0 cholesterol, 38mg sodium, 34g carbohydrate (34g sugars, 0 fiber), 4g protein.
Ingredients
- 1 whole rotisserie chicken
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 medium carrots, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 1 tablespoon dried parsley flakes
- 1-1/4 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 bay leaf
- 12 cups reduced-sodium chicken broth
- 2 cups uncooked egg noodles
- 3 tablespoons minced fresh parsley
Directions
- Pull chicken meat from bones; shred or chop chicken. Set aside.
- In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Stir in garlic, dried parsley, salt, thyme, oregano, pepper and bay leaf; cook one minute longer. Add broth, chicken and chicken carcass. Cover; simmer 25-30 minutes.
- Use tongs to remove chicken carcass and bay leaf; discard. Add egg noodles; bring to a boil, then reduce to a simmer. Cook, uncovered, until noodles are al dente, 10-12 minutes. Stir in parsley.
Nutrition Facts
1 cup: 158 calories, 7g fat (2g saturated fat), 43mg cholesterol, 662mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 16g protein.
Ingredients
- 2 teaspoons canola oil
- 8 corn tortillas (6 inches)
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 2 tablespoons water
- 8 large eggs
- 2 medium ripe avocado, peeled, sliced
- 1/2 cup salsa
- 1/2 cup pico de gallo
- 3 tablespoons chopped fresh cilantro
Directions
- Heat oil in a large skillet over medium-high heat. Add corn tortillas; fry 30-60 seconds per side or until crispy. Set aside.
- To the same skillet, add onion; cook until tender, 3-4 minutes. Stir in garlic, chili powder, 1/2 teaspoon salt, cumin and 1/8 teaspoon pepper; cook one minute longer. Add black beans and water; simmer until thickened, about 3-4 minutes. Remove to a bowl; use the back of a fork to smash black beans.
- Reduce skillet heat to medium; coat with cooking spray. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle cooked eggs with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Spread black beans on fried tortillas; top with one cooked egg and slices of avocado. Top with salsa, pico de gallo and cilantro.
Nutrition Facts
1 tostada: 244 calories, 12g fat (2g saturated fat), 186mg cholesterol, 478mg sodium, 24g carbohydrate (2g sugars, 6g fiber), 11g protein.
Ingredients
- 1 teaspoon celery salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 lime wedge
- Ice cubes
- 2 ounces vodka
- 4 ounces carrot juice
- 1/2 ounce lime juice
- 1/2 teaspoon hot pepper sauce
- 1 each grape tomato, cornichon and green olive and/or Italian flat-leaf parsley sprigs, for garnish
- 1 small wooden skewer
Directions
- In a small, shallow bowl, mix celery salt, smoked paprika, pepper and cayenne. Set aside 1/2 teaspoon of the spice mixture.
- Rim the edge of a cocktail glass with a lime wedge; sprinkle or dip in the spice mix to coat. Fill the glass with ice.
- Fill a cocktail shaker about 3/4 full of ice. Add carrot juice, vodka, lime juice, hot pepper sauce and reserved 1/2 teaspoon spice mix to the shaker. Cover and shake vigorously for 10-15 seconds or until chilled. Strain into the prepared cocktail glass.
- Add a grape tomato, cornichon and green olive to a skewer; set on top of the glass. Place a parsley sprig into the cocktail; serve immediately.
Nutrition Facts
1 cocktail: 189 calories, 1g fat (0 saturated fat), 0 cholesterol, 1254mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 2g protein.
Ingredients
- 2 tablespoons canola oil
- 2-in. piece fresh gingerroot, peeled and sliced
- 1 pound boneless skinless chicken thighs, cut into 3-in chunks
- 1 green onion
- 1/3 cup Chinese cooking wine
- 1/3 cup reduced-sodium soy sauce
- 1/2 cup water
- 1 tablespoon sugar
- 12 dried shiitake mushrooms, soaked in water at least 30 minutes, optional
- Hot cooked rice and steamed vegetables, for serving
Directions
- Heat oil in a large saute pan to medium-high heat. Add ginger; cook 1-2 minutes or until fragrant. Add chicken pieces; brown on all sides, about 10 minutes.
- Reduce heat to medium-low. Add wine, soy sauce, water and sugar. Stir until bubbling slightly. Add soaked mushrooms, if desired. Cover; simmer 15-20 minutes, stirring occasionally so all parts of the chicken are coated in the sauce. Serve over cooked rice with steamed vegetables, if desired.
Nutrition Facts
1 serving: 278 calories, 15g fat (3g saturated fat), 76mg cholesterol, 946mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 22g protein.
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1 cup oat or almond milk, warmed
- 1/4 cup sugar
- 1/4 cup vegan butter-style sticks, melted
- 1/2 teaspoon salt
- 3-1/2 cups bread flour
- FILLING:
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup vegan butter-style sticks, melted
- FROSTING:
- 1/2 cup vegan butter-style sticks, softened
- 4 ounces vegan cream cheese, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups confectioners' sugar
Directions
- Dissolve yeast in warm milk; stir in sugar. Let sit 5 minutes or until frothy.
- In another bowl, combine butter, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
- Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll out 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down (cover with a kitchen towel while shaping second half). Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour.
- Bake until golden brown, 18-20 minutes. Cool on wire racks.
- For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.
Nutrition Facts
1 roll: 341 calories, 14g fat (5g saturated fat), 7mg cholesterol, 246mg sodium, 49g carbohydrate (26g sugars, 1g fiber), 5g protein.
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
- 1 tablespoon olive oil
- 8 corn tortillas (6 inches), toasted
- 1 cup shredded cabbage
- 1/4 cup fresh cilantro leaves
- Optional: Lime wedges, salsa, sliced avocado, sliced red onion and jalapeno sauce, optional
Directions
- In a small bowl, combine first seven ingredients. Season shrimp with spice mixture.
- In a large skillet, heat oil over medium-high heat. Place shrimp in hot skillet; cook 2-3 minutes or until shrimp are lightly browned on the bottom; flip. Cook another 1-2 minutes or until shrimp start to curl.
- Divide shrimp amongst tortillas; top with cabbage, cilantro, and other toppings, as desired.
Nutrition Facts
2 tacos: 242 calories, 7g fat (1g saturated fat), 138mg cholesterol, 475mg sodium, 25g carbohydrate (1g sugars, 4g fiber), 22g protein.
Ingredients
- 1/4 cup butter
- 1 package (10 ounces) miniature marshmallows
- 1/2 cup creamy peanut butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 6 cups Rice Krispies
Directions
- In a large saucepan or stock pot, melt butter over low heat. Stir in marshmallows until melted, 2-3 minutes. Stir in peanut butter and corn syrup; stir until mixture is melted and smooth, 2-3 minutes. Stir in vanilla extract. Remove from heat, stir in Rice Krispies until incorporated.
- Transfer mixture to a 13x9-in. baking dish. Coat fingers with cooking spray; press mixture down into an even layer. Let sit 1 hour; slice into bars.
Nutrition Facts
1 bar: 120 calories, 5g fat (2g saturated fat), 5mg cholesterol, 87mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 2g protein.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- FAJITAS:
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips
- 2 medium sweet peppers, thinly sliced
- 1 medium red onion, thinly sliced
- 2 tablespoons olive oil
- 8 corn tortillas (6 inches)
- 1/2 cup fresh cilantro leaves
- 4 lime wedges
Directions
- Preheat oven to 400°. In a large bowl, combine spices. Add chicken, bell pepper, onion and oil; toss to coat. Transfer mixture to a foil-lined rimmed baking pan. Bake until chicken is cooked through and vegetables are tender, 20-25 minutes.
- Meanwhile, toast corn tortillas in a hot, dry skillet until lightly browned. Stuff tortillas with chicken and vegetables. Top with cilantro; serve with lime wedges.
Nutrition Facts
1 serving: 261 calories, 8g fat (2g saturated fat), 63mg cholesterol, 296mg sodium, 22g carbohydrate (3g sugars, 4g fiber), 26g protein.
Ingredients
- 2 tablespoons butter
- 4 medium onions, thinly sliced
- 3/4 teaspoon salt
Directions
- Heat butter in a large skillet over medium heat. Add onions; cook 5-6 minutes or until starting to lightly brown. Reduce heat to medium-low. Cook 45-60 minutes, stirring every 5 minutes, until onions are a deep brown color and very soft. Season with salt.
Nutrition Facts
2 tablespoons: 47 calories, 3g fat (2g saturated fat), 8mg cholesterol, 246mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 1 smoked turkey leg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 pound collard greens
- 1 tablespoon cider vinegar
- Dash hot pepper sauce
Directions
- In a large Dutch oven, heat oil over medium heat. Cook onion until tender, 4-5 minutes. Add garlic, cook one minute longer. Add chicken broth and water; bring to a boil. Add turkey, salt, pepper and crushed pepper flakes. Reduce heat to medium, simmer for 1 hour.
- Wash collards thoroughly. Remove thick stems. Stack and roll up collards, slice into 1/2-in. thick strips. Add to Dutch oven; cook until tender, 45-60 minutes longer, stirring occasionally.
- Remove turkey leg, remove meat from bones; discard bones and fat. Return meat to the pan, along with cider vinegar and hot sauce.
Nutrition Facts
1 serving: 105 calories, 4g fat (1g saturated fat), 33mg cholesterol, 1004mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 11g protein.
Ingredients
- POACHED EGGS:
- 4 cups water
- 2 teaspoons white vinegar
- 4 large eggs
- HOLLANDAISE:
- 1/4 cup butter
- 2 large egg yolks
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- FLORENTINE:
- 1 tablespoon butter
- 2 tablespoons minced shallot
- 4 cups fresh baby spinach
- 1 garlic cloves, minced
- 1/4 teaspoon salt
- Splash lemon juice
- 2 English muffins, split and toasted
Directions
- To make poached eggs, fill a large saucepan with 4 cups water. Bring to a boil, then reduce to a low simmer (water temperature should be 160-180°). Stir in vinegar. Carefully crack eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold egg dish over the water; gently slip the egg into the water. Cook, uncovered, 3-5 minutes or until egg whites are completely set and opaque and the yolk begins to thicken but are not hard. Use a slotted spoon to lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain.
- To make hollandaise, warm butter in a small saucepan until melted. Skim off the milk solids on top; discard. Keep warm. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in clarified butter, whisking constantly until thickened and emulsified. Whisk in salt and pepper.
- To cook spinach, heat butter in a large skillet over medium heat. Add shallot; cook 2-3 minutes or until soft. Stir in spinach and garlic; cook 1-2 minutes or until spinach has wilted. Season with salt and a splash of lemon juice.
- To assemble, pile cooked spinach on halves of toasted English muffins. Top each with a poached egg. Drizzle with hollandaise.
Nutrition Facts
1 serving: 309 calories, 22g fat (12g saturated fat), 316mg cholesterol, 928mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 12g protein.
Ingredients
- COOKIE LAYER:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (8 tablespoons)
- 1 cup packed brown sugar
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1/2 cup semisweet chocolate chips
- BROWNIE LAYER:
- 12 ounces bittersweet chocolate, chopped
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup canola oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Preheat oven to 350°. Grease and line a 9-inch square pan with parchment paper.
- To prepare the cookie layer, in a medium bowl, whisk flour, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar and sugar until fluffy and lightened in color, about 5 minutes. Beat in egg and vanilla extract.
- To the wet ingredients, add the flour mixture; stir until just combined. Fold in the chocolate chips. Cover the dough with plastic wrap; chill until ready to use.
- To prepare the brownie layer, fill the bottom of a double boiler with a few inches of water; bring to a low simmer. To the top of the double boiler, add chopped chocolate, brown sugar, sugar and oil. Stir occasionally until the chocolate is melted and the sugars have mostly dissolved. Remove from heat. Beat in eggs, one at a time, until the batter is smooth and glossy; beat in vanilla extract.
- In a small bowl, whisk flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until the flour is moistened and no dry patches remain. Transfer brownie batter to the prepared baking pan and spread it into an even layer.
- Remove cookie dough from the refrigerator; divide it into nine equal portions. Roll into a ball and flatter each into a round disc. Arrange the cookie dough pieces on top of the brownie batter as a 3x3 grid.
- Bake 24-26 minutes or until brownies are set and the cookie layer appears lightly golden. A toothpick should come out almost clean when inserted into the center. Let cool completely before slicing into squares.
Nutrition Facts
1 brownie.: 524 calories, 23g fat (10g saturated fat), 62mg cholesterol, 365mg sodium, 72g carbohydrate (46g sugars, 4g fiber), 6g protein.
Ingredients
- BEEF PATTIES:
- 1 pound ground beef (80/20)
- 1/4 cup finely chopped sweet onion
- 1 garlic clove, minced
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- GRAVY:
- 6 tablespoons butter
- 1/4 cup finely chopped sweet onion
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- TO SERVE:
- 4 teaspoons canola oil, divided
- 4 large eggs, room temperature, divided
- 4 cups cooked white rice
- Chopped green onions, for garnish
Directions
- To make the patties, combine ground beef, onion, garlic, Worcestershire sauce, salt and pepper in a large bowl. Divide mixture into fourths; shape each portion into a 1-inch-thick burger patty. Press thumb into the center of each patty to create an indentation.
- Heat a large skillet over medium-high heat; place burgers in the hot pan, 2 in. apart. Cook burgers 4-5 minutes; flip, reduce heat to medium. Cook another 4-5 minutes or until internal temperature of burgers reaches 160°. Remove to a plate; cover to keep warm.
- Pour excess grease from the pan; discard grease. Return pan to the burner over medium heat. To make gravy, add butter to the skillet. Once melted, add onion. Cook, scraping up the browned bits from the pan, 4-5 minutes or until soft. Pour in beef stock, Worcestershire sauce, soy sauce, salt and pepper. Increase heat to medium-high; bring sauce to a simmer, 4-5 minutes.
- In a small bowl, whisk cornstarch and cold water until dissolved; add mixture to the sauce. Whisk constantly for 2-3 minutes or until gravy has thickened. Remove pan from heat.
- To make the sunny-side up eggs, heat 1 teaspoon vegetable oil in a small, nonstick skillet over medium heat. When oil is hot, crack an egg into the pan. Cook 2-3 minutes or until whites are set and yolk is still runny. Transfer egg to a plate. Repeat these steps to cook remaining eggs.
- To serve, place 1 cup cooked white rice in 4 bowls. Top each with a cooked burger patty and a generous amount of gravy. Place a sunny-side up egg on top of each. Garnish with chopped green onion. Serve immediately.
Nutrition Facts
1 serving: 729 calories, 40g fat (18g saturated fat), 302mg cholesterol, 1659mg sodium, 54g carbohydrate (4g sugars, 1g fiber), 34g protein.
Ingredients
- 24 saltines or Club crackers (2-1/2x1 inch)
- 8 center-cut bacon strips
- 1/4 cup packed brown sugar
- Freshly ground black pepper, for topping
Directions
- Preheat oven to 325°. Line crackers on a greased foil-lined baking sheet. Cut bacon strips into 2-in. pieces; place one piece on each cracker. Distribute brown sugar on top of each piece of bacon. Sprinkle with freshly cracked black pepper.
- Bake until bacon is crisp and sugar is bubbly, 20-25 minutes; cool slightly before serving.
Nutrition Facts
2 crackers: 58 calories, 2g fat (0 saturated fat), 5mg cholesterol, 163mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 2g protein.
Ingredients
- 2 tablespoons popcorn kernels
Directions
- Microwave method: To make in the microwave, place kernels in a brown paper bag. Fold the top over to trap steam inside; microwave on high heat 2-3 minutes.
- Air popper method: Follow air popper manufacturer's directions.
Nutrition Facts
1 serving: 80 calories, 1g fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (0 sugars, 4g fiber), 3g protein.