from: Dannon Kitchen
Ingredients
1 cup Dannon® All Natural Plain Yogurt
1/2 cucumber, peeled, seeded and diced fine (about 1/4 cup)
1 sprig mint, chopped (about 1 Tbsp.)
3 sprigs cilantro, chopped (about 2 Tbsp.)
1 tsp. freshly ground black pepper
2 Tbsp. bread crumbs
1/4 tsp. cayenne pepper
2 tsp. ground coriander
1 tsp. ancho chile powder
2 tsp. freshly ground black pepper
1 tsp. kosher or sea salt
2 tsp. brown sugar
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. butter
1 lb skinless tilapia fillets (4 pieces), or farm-raised striped bass fillets with skin
4 sprigs cilantro, for garnish
4 wedges of lime
Directions
In a bowl, combine Dannon All Natural Plain Yogurt, cucumber, mint, cilantro and pepper. Chill sauce in refrigerator.
Combine pepper through minced garlic for the blackening mixture. Set aside.
Pat fish dry. Slather with Blackening Mixture.
Heat 1 Tbsp. butter in a 12-inch cast-iron skillet or other nonstick skillet over moderately high heat until just melted. Sauté 2 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté rest of fish in remaining butter, in same manner.
Serve each piece of fish with a dollop of yogurt sauce and a sprig of cilantro, with a lime wedge.
Offer remaining yogurt sauce in a bowl on the table.
Nutritional Info (1/4 recipe(
Calories: 290; Fat: 15g; Saturated Fat: 5g; Cholesterol: 75 mg; Carbs: 27g; Protein: 27g; Calcium: 140mg;
from: ???
Ingredients
3 tablespoons olive oil, plus more for baking sheet
2 ears fresh corn, kernels shaved from the cob
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeds and ribs removed, finely diced
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon coarse salt
Directions
Preheat oven to 450°. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool.
Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.
Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.
from: ????
Ingredients
1/4 cup olive oil
1 teaspoon chili powder
Pinch cayenne pepper
12 small flour tortillas
1 1/2 teaspoons coarse salt
Directions
Preheat oven to 350°. Combine the oil, chili powder, and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack on top of one another to lightly oil the backside.
Cut into wedges, and arrange in a single layer on baking sheets. Sprinkle with salt. Bake until crisp and golden brown, 8 to 10 minutes.
from: DominoMagazine.com
Ingredients
Cupcakes
3 cups all-purpose flour
1 Tbsp., plus 1 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
3 cup sugar
1 15 oz. can pumpkin puree
4 large eggs
1 cup vegetable oil
3/4 cup orange juice
Frosting
4 oz. unsalted butter at room temperature
8 oz. Philadelphia cream cheese at room temperature
1 Tbsp. pure Madagascar bourbon vanilla (we use and recommend Nielsen-Massey)
5 cups sifted confectioners' sugar
Directions
Preheat oven to 350. Line muffin pans with liners or spray with baking spray. Sift together flour, spice, baking soda and salt.
In a large bowl, combine sugar, pumpkin and eggs, and whisk until smooth. Whisk in oil and orange juice until batter is smooth.
Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated. Do not overmix.
Bake 20-25 minutes.
Cream the butter and cream cheese together until light and fluffy. Add the vanilla and beat. Add 1 cup of sifted powdered sugar at a time and continue to beat frosting for about 5 minutes. Frost cupcakes with cream cheese frosting.
from: DominoMagazine.com
Ingredients
2 1/3 cup pastry flour
1 cup dairy-free margarine or shortening (nut oil-free)
1 tsp. baking soda
1/2 tsp. baking powder
1 cup granulated sugar
1 cup brown sugar (firmly packed)
2 egg equivalent of egg substitute of your choice
1 1/2 tsp. maple syrup
1 cup quick oats (uncooked)
1 cup old-fashioned oats (uncooked)
1 cup semisweet chocolate chips (dairy-free/nut-free)
1 cup miniature marshmallows
Directions
Preheat oven to 350. Line cookie sheets with parchment paper.
Combine flour, shortening, baking soda and baking powder in bowl. Mix well in an electric mixer at low speed. Mix in granulated sugar, brown sugar, egg substitute, and maple syrup. Add quick and old-fashioned oats, mixing until well incorporated. Stir in chocolate chips and marshmallows with spoon.
Form dough into 2″ balls (a small ice-cream scoop works well for this). Place cookie-dough balls 2″ apart on parchment lined baking sheet, and flatten slightly.
Bake for 10-11 minutes, or until golden brown. Be careful not to overbake. Cool for 2 minutes on baking sheet. Remove cookies to cooling rack.
from: DominoMagazine.com
Ingredients
no-stick cooking spray
12 eggs
12 slices Canadian bacon
6 English muffins, split
6 tablespoons butter, softened
bennie sauce (see recipe below)
snipped chives, for garnish
silicone muffin trays
Bennie Sauce
1/2 cup mayonnaise
2 tbsp. Dijon mustard
1 tsp. cayenne pepper
1 tsp. lemon juice, freshly squeezed
Directions
Preheat oven to 375°. Put two 6-cup silicone muffin trays on a baking sheet, and coat well with no-stick cooking spray. Crack an egg into each muffin cup. Cover each egg with a slice of Canadian bacon.
Butter the English muffins and place them buttered-side down on top of the Canadian bacon. Bake for 15 minutes.
Remove from the oven and let rest for 5 minutes. Cover the muffin pan with a platter; flip over. Squeeze each of the muffin cups to release the eggs, then carefully remove. Top each egg with a spoonful of Bennie sauce. Sprinkle with chives.