It’s the holidays, and I like to find recipes that are less-sweet and slightly more diabetic friendly, especially sweet recipes.
I came across this one a year ago, and it went over well, so enjoy…
What you need
- 1/4 cup butter, softened
- 1 cup packed brown sugar (I’ve also found brown coconut sugar to work as well)
- 1/2 cup brewed espresso
- 1 Eggland’s Best Egg
- 1-1/2 cups self-rising flour
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped slivered almonds, toasted
- 1-1/2 cups confectioners’ sugar
- 3 tablespoons water
- 3/4 teaspoon almond extract
- 1/4 cup slivered almonds, toasted
How to make it
- In a large bowl, cream the butter, brown sugar and espresso until blended.
- Beat in egg.
- Combine flour and cinnamon; gradually add to creamed mixture and mix well.
- Stir in chopped almonds.
- Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350° for 18-22 minutes or until lightly browned.
- In a small bowl, combine the confectioners’ sugar, water and extract until smooth; spread over warm bars.
- Sprinkle with slivered almonds.
- Cool on a wire rack.
- Cut into bars.
Makes: 4 dozen.
Nutritional Facts: 1 bar equals 68 calories,
I love Po’boys, and you can use just about any type of meat for them, but this recipe uses the classic fried shrimp, and it as favorite..
What You Need
- Vegetable oil, for frying
- 1 1/2 pounds large shrimp, peeled and deveined
- 3 tablespoons creole seasoning, recipe follows
- 1 1/2 teaspoons salt
- 3/4 teaspoon cayenne
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 2 small French bread loaves, each about 10-inches long
- 4 tablespoons melted butter
- 1/4 cup mayonnaise, or more to taste
- Red pepper sauce
- 1 cup shredded lettuce
- 1 large ripe beefsteak tomato, thinly sliced
- Sliced dill pickles, optional
- Hot sauce, for serving, optional
- Potato chips, for serving, optional (recommended: Zapp’s)
- Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
How To Make It:
- Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F.
- Season the shrimp with 1 tablespoon of the creole seasoning, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
- In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the creole seasoning, 1 teaspoon salt and 1/2 teaspoon cayenne.
- Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
- Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes.
- Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce.
- Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter.
- Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce.
- Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired.
- Serve with potato chips.
Italian Wedding is one of my favorite soups, and this recipe is a nice, easy one to follow…
This delicious BBQ chicken recipe is full of all the great flavors you expect in down home grilled chicken: maple, bourbon and a kick of cayenne pepper! Serve it up with a good old Classic Potato Salad.
I love rice bowls, and this yummy dish – moist and tender chicken braised in a tasty Thai style spicy peanut sauce served in rice bowls with a fried egg and plenty of fresh herbs – is a rice bowl that tops the list.
What you need:
- 1 cup Thai spicy peanut sauce
- 1/2 cup coconut milk or chicken broth
- 2 chicken breasts, boneless and skinless
- 4 cups cooked rice
- 4 eggs, fried or poached
- 1 cup coarsely chopped and steamed spinach
- 1/4 cup peanuts, coarsely chopped
- 2 green onions, sliced
- cilantro to taste, torn
- mint to taste, torn
- basil to taste, torn
- birds eye chilies to taste, sliced
- 1/4 cup crispy fried shallots
How to Make it:
- Mix the peanut sauce and coconut milk and place it in the slow cooker along with the chicken and cook on low for 6-8 hours.
- Remove the chicken from liquid and shred.
- Assemble the rice bowl, mix and enjoy!
It’s my daughter’s fifth birthday today, so I thought I’d share one of her absolutely favourite dishes.. Saganaki!
In Greek cousine, Saganaki actually refers to the type of dish the food is cooked and served in, and can actually refer to several dishes such as Shrimp Saganaki, Mussels Saganaki, Scallops Saganaki and the most famous Cheese Saganaki. This recipe is going to be about the cheese dish.
There are different types of cheese you can use for this dish. The two we find best are either: kefalograviera cheese or feta cheese.
You can also choose Graviera, Kefalotyri, Kasseri, or Halloumi cheeses. The cheese should be Greek and hold up well to heat.
What you need
- 1 slab of cheese, 4″ x 4″ and 1/2″ inch thick, trimmed of any rind
- 1 heaping Tbsp. of olive oil
- all-purpose flour for dredging
- 1/2 shot glass of Metaxa (brandy or Ouzo)
- wedge of lemon
How to make it
- Pre-heat a heavy-bottomed skillet (a cast-iron pan works very well) to a medium-high heat.
- Place your slab of cheese under running tap water then dredge in all-purpose flour.
- Shake off any excess flour.
- Add your olive oil to the skillet. Add a sprinkle of flour into the pan to test if the oil is hot enough. As soon as it sizzles, add your cheese to the skillet and sear for a couple of minutes.
- Carefully flip the cheese with a spatula and allow to sear for a couple of minutes on the other side.
- Turn off your heat source and carefully carry your cheese saganaki to your table and pour the brandy ( or Ouzo) over the cheese and ignite with a lighter.
- Move your head back, shout “OPA” and squeeze the wedge of lemon over the cheese.
- Serve immediately with crusty bread.
Blackberry ketchup is the craze currently and we love it at our house too, so I started working on a recipe that was tasty and got this one…
What you need
- 2 cups fresh or frozen blackberries
- 1/2 cup cider vinegar
- 1/2 cup water
- 3/4 cup brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 1 tangerine, zest grated
How to Make It
- In a saucepan over medium-high heat, bring the berries, vinegar, and water to a boil.
- Lower the heat and simmer for 5 minutes. Strain out the seeds and return the liquid to the saucepan.
- Add the brown sugar, cinnamon, cloves, ginger, salt, cayenne pepper, butter, and grated tangerine rind.
- Simmer until thickened, about 10 minutes.
- Let cool.
My daughter has a small cold right now, which means I have to make her special honey lemon tea drink for her sore throat:
- 1 cup water
- 2 teaspoons honey
- 1 teaspoon fresh lemon juice
- 1 teaspoon white sugar, or to taste
- Pour water into a mug
- Add honey and heat in the microwave for 1 minute and 30 seconds.
- Stir in lemon juice, mixing until honey is dissolved, then stir in the sugar.
Tried this today for breakfast, and it was delicious :)
- 4 eggs
- 1 cup 1% milk
- 1 cup sifted white whole wheat flour
- 2 tablespoons confectioner’s sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1/8 teasoon kosher salt
- 1/4 cup unsalted butter
- 1 ½ cups Driscoll’s Blueberries, rinsed and dried
- 2 blood oranges, peeled and diced
- Confectioners’ sugar
- Maple syrup
- Heat oven to 475F (245 degrees C). Place a 12-inch ovenproof skillet (cast iron or other) in oven and allow skillet to heat for 5 minutes. Add butter to skillet and allow butter to melt in hot skillet in oven.
- While butter is melting, add eggs, milk, flour, sugar, vanilla, nutmeg and salt to a blender. Whirl for 30 or so seconds until well blended. (Or you may whisk ingredients in a mixing bowl instead of the blender.)
- Check on butter in skillet in oven; it should be melted and foamy. Allow butter to brown slightly if you like; otherwise, proceed.
- Remove skillet from oven, swirl butter to entirely coat bottom and sides of skillet, reduce oven heat to 425F (220 degrees C). Pour batter in the skillet and return skillet to oven. Set timer for 20 minutes.
- Make berry topping: While pancake is baking, add blueberries and blood oranges to a bowl and stir gently to combine. Set aside.
- Bake pancake until puffed and lightly browned, about 20 minutes. Edges of pancake will rise high, followed minutes later by the center; it will be delightfully puffy! When done, remove from oven promptly and sprinkle with a bit of powdered sugar if you like.
- Pancake will deflate when you cut it. Cut into 4 portions and serve, topping with blueberry-orange mixture. Pass the maple syrup and additional confectioner’s sugar at the table, for those who like a sweeter breakfast. (I like the pancake as-is with fruit topping; my family prefers it sweeter.)