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Recipes » Recipes

Patron xo Cafe Frappuccino

Author: Kelly Donlea

Ingredients

  • 1 oz. patron XO Cafe
  • 1 oz. Creme de Cacao
  • 1/2 oz. simple syrup
  • 2 oz. half and half
  • 1 tablespoon chocolate syrup
  • extra syrup for garnish

Line glasses with chocolate syrup garnish. Put ingredients in blender with ice and blend until combined.

Cilantro Lime Rice

Author: Kelly Donlea

Ingredients

  • 1-1/2 cups rice
  • 2 tablespoons olive oil
  • 3 cups water
  • 1 teaspoon garlic salt
  • Juice of 2 limes
  • 2 tablespoons minced cilantro
  • Salt & pepper

In pan on stove over medium-high heat, drizzle 1 T of the olive oil. Add rice and stir to coat until slightly browned. Add water and garlic salt. Bring to boil and then reduce heat to simmer, and cover, stirring occasionally until cooked. Add lime juice and cilantro. Season with salt and pepper as desired.

 

Cauliflower Pizza Crust

Author: Kelly Donlea

Using a cauliflower crust is a great way to enjoy a gluten-free or carb-free pizza crust without sacrificing flavor. The flaover belnds right in with the cheese and sauce to make for an absolutely perfect dish.

Ingredients

  • 2 cups diced cauliflower (about 1/2 head)
  • 1 cup mozzarella or other Italian cheese
  • 1 egg
  • 1/2 teaspoon dried Italian herbs (basil, oregano)
  • dash salt

Toppings of your choice (i.e. 1/2 cup tomato sauce, 3/4 cup mozzarella cheese, etc.)

Microwave the cauliflower for 8 minutes until dehydrated (or use dehydrator). Allow to cool.

In a small processor or blender, add all ingredients and pulse until smooth. Grease baking sheet, prepare crust and bake at 450 for 10-15 minutes (until well done). Remove from oven, top as desired and return for just 5 minutes more.

Gluten-Free Cherry Almond Muffins

Author: Kelly Donlea

Ingredients

  • 6 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1-1/2 cups gluten-free baking mix
  • 3/4 cup diced dried cherries
  • 1/2 cup plu2 3 tablespoons sliced almonds
  • 3 tablespoons brown sugar

Stir butter and sugar until smooth. Add eggs and almond extract. Add baking mix, cherries and 1/2 cup almonds. Fill 12 muffin cups 3/4 full. Sprinkle brown sugar and remaining sliced almonds on top and press in. Bake at 350 degrees F for 25 minutes.

Grapefruit Mint Compote

Author: Kelly Donlea

Ingredients

  • meat of 2 grapefruits, cubed
  • 1/2 cup mint leaves, chopped
  • 1/2 teaspoon garlic salt
  • 2 tablespoons grapefruit vinegar
  • 2 tablespoons olive oil

Combine ingredients and serve on fish, vegetables, salad or bread.

Tomato Basil Compote

Author: Kelly Donlea

Ingredients

  • 2 tomatoes, cubed
  • 1 cup basil, minced
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil

Combine ingredients and serve on bread, pasta, cooked vegetables and or meat.

Basil Pesto

Author: Kelly Donlea

Ingredients

  • 1 cup basil leaves
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 1/4 cup romano cheese

Combine ingredients in blender and pule until smooth.

Spinach Quinoa and Grapefruit Salad

Author: Kelly Donlea

Ingredients

  • 3 cups loosely packed spinach
  • 1 cup cooked quinoa, cooled
  • 1 grapefruit, meat only
  • 1 avocado, cubed
  • 1/2 teaspoon garlic salt
  • 3 tablespoons grapefruit infused vinegar
  • sprinkle of black pepper

Dill Pesto

Author: Kelly Donlea

Ingredients

  • 1 cup loosely packed fresh dill
  • 1/2 cup sunflower seeds
  • 1/4 cup Lemon infused Olive Oil  OR  1/4 cup olive oil and 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
Combine all ingredients in blender or food processor, and chill, Serve on pasta, meats or crusty bread.

Dill pesto with lemon oil and sunflower seeds

Chocolate Cupcakes

Author: Kelly Donlea
One day recently I was making cupcakes form a box when my 5-year old daughter, and faithful baking helper, licked the batter bowl and said. “Eew, I can’t eat this, it tastes like chemicals.” I took a lick, and she was right, ick, it did. It does. Cake mixes are one of the most commonly purchased items by families, and this was a top 2 brand. And the shame is we are “trained” to believe these cupcakes are homemade if they are home-baked. “From Scratch” has become quite a fancy term in cooking these days. But it really shouldn’t be. To make your own cupcakes requires you to combine 10 ingredients instead of 3. This may sound like a lot to you, but when you consider that one of the three ingredients in the quicker method is a packaged cake mix that includes more than 17 ingredients such as “Polyglycerol Esters Of Fatty Acids, and Artificial Flavors,” I think you’ll agree it’s not so bad. One of the ingredients is a complicated compound, and the other is a mystery. (I don’t want you to lose your appetite so let me just tell you to google search where artificial flavorings come from and you may discover a few surprises.)
When packaged foods first came out, they were a wonderful convenience option for busy cooks. But in the decades since their inception, the mission to create larger profits by using more manufactured ingredients has made them a toxic option for our families.
One step at a time, let’s get back to cooking from scratch. Once you learn to Shop Smart it isn’t as hard as it seems. This recipe for homemade chocolate cupcakes is a great place to start.
Ingredients
  • 1-1/3 cups flour (non-GMO, such as Hodgson Mill)
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1/4 cup butter, softened
  • 1-1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk (I have used vanilla and chocolate almond milk in addition to cow’s milk)

Preheat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.