Banana Oat Bars
If you happen to have 2 overripe bananas, here's what you need to do! These Banana Oat Bars are a cross between a granola bar and a banana blondie! They are great for breakfast or a snack.
By - Prep: 10 mins
- Cook: 20 mins
- Yields: Makes 16 Bars
Shrimp, Leek, and Spinach Pasta with Lemon Cream Sauce
My husband was out of town last weekend and I can never figure out what to eat. Usually, I buy something ready made. I can see your eyes rolling, but I do cook a lot and sometimes get tired of it. Though this time I decided to make myself an elegant lunch. Why not?
This Shrimp, Leek, and Spinach Pasta with Lemon Cream Sauce is quick to make. The dish relies on the leeks, tang of lemons with the richness of cream sauce for its flavor.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Champagne Vinaigrette
Why buy salad dressing when you can make your own healthy champagne vinaigrette salad dressing recipe right at home? This Champagne Vinaigrette is sophisticated, simple, and yet complex. It's made with extra virgin olive oil and champagne vinegar.
- Prep: 5 mins
- Yields: Makes ¾ cup
Cranberry Margarita
I love cranberry juice and drink a lot of it. I do not really like margaritas because they are too acidic. I decided to try this bright and vibrant Cranberry Margarita recipe. The tart cranberry juice, lime, and tequila are lightly sweetened with a splash of triple sec or orange liqueur.
- Prep: 5 mins
- Yields: Makes 1 cocktail
Black Eyed Peas for New Years Day
Eating Black Eyed Peas on New Year’s Day is a Southern Tradition for Luck and Prosperity in the New Year. I think we could all use some luck in 2019!
- Prep: 20 mins
- Cook: 1 hr 5 mins
- Yields: 4 - 6 Servings
Roasted Beets with Pistachios, Herbs and Orange
If you like beets, you will love these Roasted Beets with Pistachios, Herbs and Orange. Beets taste great even when they’re simply roasted with a little oil, but this recipe goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.
- Prep: 20 mins
- Cook: 1 hr
- Yields: 8 Serving
Roasted Brussel Sprouts with Honey Sriracha and Bacon
These Roasted Brussel Sprouts with Honey Sriracha and Bacon make a great healthy snack! They are a perfect mix of sweet, spicy and salty. You can serve them as a snack or a side dish.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 - 6 Servings
Tomato, Basil Pesto & Three Cheese Strata
This Tomato, Basil Pesto & Three Cheese Strata recipe is from Julienne’s in San Marino. It is extremely rich and decadent, but worth the calories. I've actually lowered the fat by using half and half instead of cream and 2% milk and made the recipe simpler. The beauty of this recipe is that it can be made a day ahead and sit in the refrigerator overnight.
- Prep: 20 mins
- Cook: 50 mins
- Yields: 8 - 10 Servings
Yang Chow Slippery Shrimp
Recently we had lunch at Yang Chow, home of the world-famous Slippery Shrimp. Chinatown's Yang Chow opened in 1977 and expanded to several more locations in Los Angeles. The origin of slippery shrimp, a curiously named dish of wok-fried shellfish in a sticky sweet sauce, can be traced to the ritzy Chinese American restaurants that dotted L.A. in the 1960s. It sounds really terrible, but I can assure you that it is addictive. The magic lies in the sauce, which is a combination of crushed chili, ginger, and vinegar, garlic and sugar, and finished with, yes, ketchup. It’s not a very glamorous Chinese restaurant, but this dish is a winner!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Lemony Yogurt Brussels Sprouts Casserole
Brussel sprouts often get a bad wrap! This Lemony Yogurt Brussels Sprouts Casserole is a lighter, fresher way to serve them. I'm always trying to come up with new ways to serve Brussels Sprouts and this recipe is definitely a keeper. This method would also work with broccoli or cauliflower.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 6 Servings
