Category Archives: Recipes

September 12, 2014 · 7:32 am

PINEAPPLE ANGEL FOOD CAKE

Pineapple Angel Food Cake

Pineapple Angel Food Cake

 

 

 

 

 

 

This recipe is not original. I picked it up years ago at a Weight Watcher’s® Meeting in Atlanta. It’s been posted many times on social media. Just in case you’ve missed it, here is a hasty tasty dessert that is made a smidgen healthier by adding fruit. Enjoy!

RECIPE

Pineapple Angel Food Cake

Serves 8-12

Ingredients:

1 angel food cake mix

1 20 oz. can crushed pineapple

2-ingredient dessert

2-ingredient dessert


 

 

 

 

 

 

 

 

Directions:

Preheat your oven to 350°.

Empty the contents of the cake mix into the bowl of your mixer.

Add the entire can of crushed pineapple to the mix.

Stir on lowest speed to combine for 30 seconds.

Increase speed to high and whip for one minute. Set a timer. It’s important not to overbeat.

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Pour into a large Bundt pan or tube pan (or you may use two smaller tube or loaf pans) until 2/3 full. Don’t overfill.

Place in the center rack of the oven and bake for 35-40 minutes, or until a toothpick tests clean.

Remove from oven and cool, upside down, for one hour.

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Run a knife gently around the edges and remove cake from pan.

Invert cooled cake onto a plate.

Invert cooled cake onto a plate.

 
 

 

 

 

 

That’s it. If you keep a box of angel food cake mix and a can of crushed pineapple in your pantry, you’re ready for a quick and easy dessert.

 

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September 3, 2014 · 11:17 am

SOUTHWESTERN BUTTERNUT SQUASH SOUP

Butternut squash has vitamin A, vitamin C and beta-carotene . It is a good source of vitamin B6, potassium, manganese, and magnesium. I realize butternut squash is healthful, but it was a hard sell to my family. I finally developed a recipe even they will eat. I know by putting a southwest spin on a dish, my family will eat almost anything. Including my newest recipe, Southwestern Butternut Squash Soup. Enjoy!

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RECIPE

Ingredients:
• 1½ pounds butternut squash, peeled, seeded, and cut into equal size chunks
• 1 Tbsp. safflower oil (or spray generously with Pam®)
• ½ cup onion, sliced
• ¼ cup sweet pepper, chopped (I used an orange pepper to preserve that lovely orange color)
• 1 tsp. Kosher salt or pink Himalayan salt
• 1 Tbsp. Chili seasoning mix (I use Bloemer’s brand)
• 1 quart vegetable stock (or chicken stock)
• 1 Tbsp. lime or lemon juice
• (optional) Cilantro for garnish
• (optional) sour cream for garnish

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Directions:
1. Heat the oil in the bottom of a 4 quart pot.
2. Add onions and peppers. Cook for 1 minute over medium heat.
3. Add squash to the pot. Salt.100_1090
4. Reduce heat to low, cover, and steam until squash is fork-tender* (approximately 30 minutes)
5. Remove from heat. Stir in half of the stock and deglaze the pan with a wooden spoon or spatula.
6. Ladle the squash into a Vitamix (or food processor). Puree until smooth. Don’t overfill container. If necessary, process in batches.100_1091
7. Return squash puree to the pot, add the chili seasoning mix1, and stir.
8. Return the pot to medium heat and add the remaining stock. Cook until heated through, stirring occasionally to combine. For a thicker soup, simmer until soup reduces.
9. Remove pot from heat. Stir in the lime juice and serve with a sour cream and cilantro garnish with tortilla chips on the side.

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Yum!
Variations:
Kick up the heat level by adding a seeded and thinly sliced jalapeño pepper garnish.
1Vitamix users: During the pureeing of the squash, add the chili seasoning. Then to rinse the container, Add the rest of the stock to the container, run just enough to remove the stuck on squash, then pour into the pot.
*If your cookware isn’t waterless, add one cup of the vegetable stock to steam the squash.

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August 25, 2014 · 7:15 am

Salsa Time!

I’ve posted in the past about making salsa in my Vitamix. Today I have a special guest who offers a flavorful twist to salsa. As soon as I pick up a fresh bunch of cilantro, I’m making this recipe. I grow my own jalapeño peppers and herbs but fail miserably at keeping cilantro alive. 😦

Today’s recipe is a guest post by Kristin, a writer for PAM and other ConAgra brands. She resides in Chicago, IL and enjoys trying new recipes on the weekends. Her favorite dishes include poached eggs in the morning, throw-whatever-is-in-the-fridge salads for lunch, and vegetable-heavy stir fries for dinner. She’s always on the hunt for unexpected yet delicious food combinations.  Please welcome food blogger Kristin Kruk:

salsaAugust
August is the Sunday of summer. Friends and family are making the most out of their last few weeks of sunshine and blue skies before fall kicks in. When you get an invitation to that last minute summer barbeque, come prepared with a zesty appetizer to surprise everyone’s taste buds. Bring a bowl of grilled tomato salsa with a bag of your favorite tortilla chips as an appetizer to the party.

On a time crunch? Don’t worry about grilling outside. A cast iron pan will do the trick because it gets hot and retains heat.

How to grill inside:

  1. Evenly spray PAM Grilling Spray on the cast iron pan.
  2. Place pan on stove top on medium-high.
  3. Reduce the heat to medium-low once the pan gets hot.

Now you’re on your way to a quick grilled tomato salsa!

Ingredients:

  • PAM Grilling Spray
  • 1½-2 pounds of tomatoes (try an assortment), sliced in half
  • 1 jalapeño , sliced in half
  • 5 green (or red) onions, chopped
  • ¼ cup of cilantro, chopped
  • 1 teaspoon garlic salt
  • ¼ teaspoon ground cumin
  • Optional ingredients: ½ can of black beans or corn kernels 

Directions:

  1. In a medium bowl, mix cumin, garlic salt, onions and cilantro. If optional ingredients were used, combine as well. Set aside.
  2. See “How to grill inside” instructions above.
  3. Once the burner is set to medium-low, grill tomato and jalapeño slices.
  4. Rotate so each side is grilled for 3 minutes. When each side is slightly blackened, remove from grill.
  5. Chop tomato and jalapeño slices into cubes. Dump into the medium bowl (Step 1).
  6. Refrigerate until ready for use.

This quick and simple appetizer complements any picnic or outdoor outing at the end of summer. Enjoy!

(Cheryl note: I do all my indoor grilling on a Lodge cast iron grill pan (sprayed with PAM). It’s affordable, retains heat, and leaves nice grill marks on food–just like an outdoor grill but without the mess!)

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Filed under Appetizers, Cilantro, condiments, Healthful Eating, Mexican, Recipes, salsa, tomatoes, Vegetables

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August 18, 2014 · 10:06 am

Crispy Fried Fish

You don’t have to deep-fry fish to get a crunchy coating. I pan fried catfish fillets in just one tablespoon of safflower oil, and my family gave me rave reviews. Crispy without tasting greasy, this method also works on chicken tenders. 

RECIPE

 Crispy Fried Fish

Serves 4

 Ingredients:

  • 4 4-5 oz. fillets of catfish or any firm white fish
  • 1 Tbsp. safflower oil
  • 1 egg
  • ¼ cup flour
  • ½ cup Panko bread crumbs
  • 2 Tbsp. grated cheese (I use Parmesan, but cheddar works, too)
  • 1 tsp. Kosher salt
  • ¼ tsp. freshly ground pepper

 

Directions:

  • Preheat a large cast iron skillet over medium heat.
  • Salt and pepper the fish.
  • Beat one egg. Set up a breading station with flour, egg wash, and bread crumbs.
  • Mix the cheese in with the bread crumbs.
  • Add oil to the skillet.
  • Dredge fish fillets in flour first, then egg wash, then bread crumbs/cheese mixture. Be sure fish is covered thoroughly.
  • Place each fillet in the hot oil. Do not move. Cook, uncovered for at least five minutes or until fish browns along the edges.
  • Carefully turn each fillet and cook an additional 5 minutes.
  • Plate and serve immediately.
Fried fish doesn't have to be greasy!

Fried fish doesn’t have to be greasy!

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