Thursday, March 24, 2011

Spanish Croquetas


  • 1tsp spoon of olive oil
    2 tsp spoons of flour
    1cup of milk
    1 Egg
    1/4 cup of bread crumbs
    5 oz of ham, cut into small pieces (or ground)


  1. Put the oil in a frying pan and warm it. 
  2. Once the oil is warm (but before it is so hot that smoke rises from it) remove the pan from the heat and add the flour to the oil. 
  3. Stir with a wooden spoon until it becomes a paste.
  4. Place the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cooked and even. 
  5. Add the nutmeg, a pinch of salt and the ham. 
  6. Cook in the pan until the mixture is stiff, continuously stirring.
  7. Spoon mixture into a bowl and let it cool. 
  8. Beat the egg. 
  9. Once the mixture is cool, make small portions and mould them with your hands into the shape of a croqueta (oval). 
  10. Dip each croqueta into the beaten egg and then dip it into the breadcrumbs.
  11. Place each croqueta separately on a plate. 
  12. Fry the croquetas in a pan with enough oil to cover them until they are golden brown and crispy. 
  13. Serve straight away.

Lisa C. . . . .

Sunday, March 20, 2011

Guilt Free O Rings

HG’s Lord of the Onion Rings


1 large onion
1/4 cup original Egg Beaters**
1/2 cup crushed Fiber One


Preheat oven to 375 degrees. Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings. Next, fill a small bowl (just large enough for onion rings to fit in) with Egg Beaters. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour crumbs onto a small dish. One by one, coat each ring in egg and then crumbs (give each ring a shake after the egg bath). Place on an oven-safe baking dish sprayed with nonstick spray. Cook for 20-25 minutes, flipping rings over about halfway through. Serves one!

Thanks Hungry Girl for the recipe

Lisa C. . . . .

Friday, March 18, 2011

WonTon Soup


½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger root
1 tsp. cornstarch (corn flour)
1 tsp. lite soy sauce
6 drops hot pepper sauce
18 wonton wrappers


4 cups chicken broth
2 tsp. lite soy sauce
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced


Wontons: In bowl, combine ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.

Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.

Just before serving, stir in spinach until wilted.

Place 3 wontons in each bowl. Ladle soup over top.
Garnish with green onions.

Lisa C. . . . .

Tuesday, March 15, 2011

Baked Cornmeal Empanadas


2 cups precooked yellow cornmeal (masarepa)
3 cups hot water (almost boiling)
1 tablespoon sazon goya with azafran (3 packets) (optional but soooo worth it )
1/2 teaspoon salt
Beef Filling


  1. Measure the masarepa into a large bowl, add the sazon, and salt and mix well; 
  2. add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
  3. Cook your Beef filling.
  4. Preheat Oven to 400〫

  1. Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
  2. Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
  3.  Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned. 

Saturday, March 12, 2011

Mexicali Burger Wrap

 Mexican Beef Burgers Recipe



  • 1 small jalapeno finely chopped
  • 2 eggs, lightly beaten
  • 1/3 cup salsa
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • 3/4 cup finely crushed corn chips
  • 8 flour tortillas (10 inches), warmed


  • In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties.
  • Grill, over medium heat
  • Wrap burgers and desired toppings in tortillas.

Top with...

  • Guacamole
  • Shredded cheddar cheese
  • Shredded lettuce
  • Pico De Gallo
  • Sour cream
  • Jalapenos
  • All of the above... YUM!!

Wednesday, March 9, 2011

Chocolate Pudding Pie


  • 1 Pie Crust
  • 1 3.4 oz pkg Vanilla instant pudding pie filling
  • 1 3.9 oz pkg chocolate instant pudding and pie filling
  • 1 cup milk
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 pt. Vanilla ice-cream softened
  • Whipped topping
  • 1 square semi-sweet chocolate


  1. Prepare Pie Crust.
  2. Blend pudding mixes and milk
  3. Fold in spices and ice-cream.
  4. Spoon mixture into prepared pie crust and freeze for at least 4 hours.
  5. Decorate: Top with Whipped topping Dollops and shaved chocolate curls.

Sunday, March 6, 2011

Turkey meatballs


 Picture of Mini Turkey Meatballs Recipe



  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1 large egg
  • 1/4 cup dried bread crumbs
  • 1/4 cup chopped fresh Italian parsley leaves 
  • 1/4 cup chopped fresh Cilantro
  • 1/4 cup grated Parmesan
  • 1/4 cup grated Pecorino Romano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound ground dark turkey meat
  • 3 tablespoons olive oil
  • 26 ounces Marinara Sauce, or store-bought marinara sauce.


Add the onion, garlic, egg, bread crumbs, cilantro, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Thursday, March 3, 2011

Alfredo Sauce (Low Fat Optional)


  • 1 quart heavy cream  (LF? I use fat free cream cheese)

  • 1/4 pound butter (LF? Margarine)  

  • 1/2 cup grated Parmesan cheese - (LF? Fat free Parmesan)

  • 2 1/2 tablespoons garlic, chopped

  • 1 cup white wine (chardonnay works well)

  • 1 tablespoon sea salt

  • 1 teaspoon white pepper

  • Directions: 

  •  Over medium-low heat, mix all ingredients (except wine) until evenly blended.

  • Bring to a boil.

  • Cook until the volume is reduced by half.

  • At this point, reduce the heat, add the wine mixture to the sauce and stir for 15 more minutes (do not boil)add salt and pepper to taste.