Slow Cooked Roast Beef

Preheat oven 425
Start with a cleansed, and trimmed fat roast.
Line a medium pan, with aluminium foil. Add 3 tbsp olive oil, 2 cups red wine, 1 sliced yellow onion, 2 cups portabella mushrooms. Slice small incisions on top of roast, insert thin slices of garlic cloves. Sprinkle salt and pepper, add to lined pan. Cook on 425 for 10 minutes
Lower flame to 350, cook 30 minutes for ever pound. Let cool 10 minutes before slicing.

© 2011 (Theresa) Cooking Divas

Blueberry Pancakes

Preheat a medium skillet with 3 tbsp oil

In a medium bowl combine:
1 1/2 cups flour
1tsp baking powder
1 tsp cinnamon
2 tsp vanilla extract
1 egg
1 tsp sugar
3/4 cup milk
2 tbsp apple sauce

Mix well, add 1 cup fresh blueberries. Drop by 2 tbsp at a time. When pancakes start bubbling, that side is cooked.

© 2011 (Theresa) Cooking Divas

Zucchini in Tomato Sauce

In a large skillet, saute 4 cloves garlic, 1/2 yellow onion. Add 3-4 sliced zucchini, let simmer. In a medium pot combine 2 cans of diced tomatoes, add 2 tbsp garlic powder, 1/2 tsp salt, 2 tsp italian seasoning. Add to zucchini skillet. Add 1 cup grated cheese, mix and serve.

© 2011 (Theresa) Cooking Divas

Chicken Saltimbocca

Lightly flour 4-6 thinly sliced chicken breast, set aside

In a large skillet, on a medium flame, heat 4 tbsp olive oil, with 1 tbsp butter
Add chicken breast, once chicken has cooked to a light golden brown, remove
Add 2 cups chicken stock to skillet, 1 cup white wine, 3 tsp sage, sprinkle salt, pepper

Place chicken back in skillet, add a slice of prosciutto to each breast, and 2 slices fresh mozzarella. Let simmer for 5 minutes, cheese will be melted.

© 2011 (Theresa) Cooking Divas

Red Velvet Cake

Preheat oven 350
In a large bowl combine
1/2 cup softened butter
1 1/2 cup sugar
2 eggs beaten
3 tsp white vinegar
1 oz.  red food color

In a medium bowl combine
2 1/2 cups flour
1 tbsp baking soda
1/4 cup cocoa
Stir in 1 cup buttermilk
1/2 tsp salt

Combine both mixes, beat well
Bake 30-35 minutes, let cool 20 minutes before frosting

Frosting:
1/2 cup butter
3 1/2 cups confectioners sugar
4 tspn vanilla extract
1/2 cup cream cheese

© 2011 (Theresa) Cooking Divas

Quick and Simple Roasted Veggies

Ingredients:
3-5 Yukon Gold Potatoes cubed
3 stalks celery chopped
3 onions chopped
10 oz baby carrots
2-3 tsp. salt
2 tsp fresh ground black pepper
2 tsp liquid amino
2-3 Tbsp extra virgin olive oil
2 tsp liquid smoke

Directions:
Preheat oven to 475 degrees. Add all ingredients to roasting pan. Mix well and roast for 35-45 minutes on the middle rack, until veggies are soft and lightly browned.

Tender and Juicy Roasted Chicken

Ingredients:
Whole Chicken (about 3 lbs.)
4-5 medium yukon gold potatoes chopped
3 medium onions chopped
10 oz baby carrots
3 stalks of celery chopped
1 bulb garlic peeled
2 Tbsp. liquid smoke
1 - 2 Tbsp extra virgin olive oil
1-2 Tbsp. granulated garlic
4 Tbsp. butter
2-3 tsp. salt
2-3 tsp. ground black pepper
2 Tbsp liquid aminos

Directions:
Preheat oven to 350 degrees. Remove giblets from chicken. Rinse chicken and giblets and pat dry. Place chicken and giblets into a 9x13 pan (I prefer stoneware). Rub softened butter inside and outside the chicken. Place some of the butter under the skin through the opening on top. Make sure to Use some of the salt, pepper and granulated garlic and rub it onto the chicken and giblets. This will get a bit messy (make sure to have paper towels nearby). Sprinkle a little bit of the liquid aminos and liquid smoke on the chicken and giblets. Save rest for the veggie/potato mixture. Add the rest of the ingredients to a very large bowl and mix with the oil, liquid amino, liquid smoke and rest of the dried seasonings. Then pour it around the chicken in the pan. Cover pan with aluminum foil. Roast in the oven, on the middle rack, for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear.  Make sure to baste it every 15 minutes. During the last 45 minutes, take foil off to let the skin brown and crisp a bit. If the chicken's skin is still not browned, you can broil it on low for a few minutes to give it a more golden crisp skin. Cooking time will vary a bit depending on the size of the bird.

© 2011 (Erika) Cooking Divas

Creamy Roasted Parsnip Soup

Ingredients:
1 lb. parsnips peeled and chopped
2 cups carrots peeled and chopped
2 onions medium size peeled and chopped
5-6 cloves of garlic peeled
10 oz. frozen chopped turnips or 1 fresh turnip peeled and chopped
1-2 Tbsp grapeseed oil or extra virgin olive oil (to coat veggies lightly for roasting)
1/2 tsp ground pepper
1/2 tsp kosher salt
1 Tbsp salted butter
1 12oz can fat free evaporated milk
20 oz water
2 tsp vegetable base
1 tsp dried sage
1/8 - 1/3 tsp freshly ground nutmeg

Directions:
Preheat oven to 425 degrees. Add parsnips, turnips, carrots, garlic, onion, oil, salt and pepper into 9x13 pan (I prefer stoneware) and mix ingredients together. Place in oven for approximately 45 minutes, till it starts to lightly brown. Remove from oven and place ingredients from pan into large bowl and mix butter into it. Then add water, vegetable base, evaporated milk, dried sage, and ground nutmeg to bowl. Place the ingredients in 2 batches into blender and puree still nice and smooth. Transfer to clean bowl and grate a little nutmeg on top. You may also add some dried sage on top for presentation. Bon apetite!

© 2011 (Erika) Cooking Divas

Quick, Light, and Easy Veggie Pizza

Ingredients:

1 Pre-made 12" whole wheat pizza crust

1/2 cup of pasta sauce (I used roasted garlic pasta sauce)

1 Tbsp of extra virgin olive oil

1 cup or more if you prefer of reduced-fat mozzarella cheese

1-2 cups of veggies of your choice chopped (my choices were: broccoli, bell peppers, red onion, and mushrooms)

Pinch or two of freshly ground pepper

Pinch or two or granulated garlic

Optional: Pinch or two of romano cheese

Directions:

Preheat oven to 450 degrees. Lightly brush olive oil on both sides of pizza crust. Pour sauce on top of crust and evenly spread it on crust. Sprinkle mozzarella evenly over crust. Then sprinkle veggies on top, followed by the freshly ground pepper and granulated garlic. Add a few sprinkles of romano cheese if you prefer. Place on oven rack or cookie sheet (middle position), for 7 1/2 to 10 minutes. You may also broil it at the end for a crisper crust, just be careful not to burn it.

© 2011 (Erika) Cooking Divas

Spinach, Mushroom, and Cheddar Cheese Quiche

Preheat oven 350 degrees

For shell:
1 1/2 cups flour

2 tsp sugar

1 tsp salt

1/2 cup olive oil
2 tbsp milk
Stir together, place in a pie pan, pat together to form shell
Bake shell for 12 minutes

In a medium bowl combine:
4 whole eggs, 4 egg whites
1/2 cup hollandaise sauce
1/4 tspn paprika
Sprinkle of salt and pepper

1/2 diced yellow onion
1 cup chopped spinach
1 cup sliced mushrooms
3/4 cup lowfat cheddar cheese
Combine vegetables with egg mix
Pour in shell
Bake 350 degrees for 30 minutes
Wait 1 hour before slicing

Can be refigerated, and heated again

ENJOY!

© 2011 (Theresa) Cooking Divas

Cranberry Walnut Bread

Preheat oven 350 degrees

In a medium bowl combine:
2 cups flour (can be wheat)

1 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1/4 cup melted butter
Mix and set aside

In a small bowl combine:
1 cup orange juice
1 tspn orange zest (peel)
1 egg
Beat together

Combine flour mix with orange mixture
Add 1 cup dried cranberry
1/2 cup chopped walnuts
A splash of vanilla extract

Bake in a greased 9X5 loaf pan
For approximately 50 minutes
Let cool 1 hour before slicing

© 2011 (Theresa) Cooking Divas

Lemon Bars

Directions:
Preheat oven 350 degrees
In a medium bowl add 1cup butter
1/2 cup sugar
Mix and combine into a 9X9 pan
Bake for 15 minutes

In a small bowl combine
4 eggs
1 1/2 cup sugar
1/4 cup flour
2 lemons juice

After pie has baked, add lemon mix on top and bake for 20-25 minutes
Add sifted confectioners sugar to top
Let cool 1 hour before cutting

© 2011 (Theresa) Cooking Divas

Sinfully Stuffed Portabella Mushroom



Ingredients:

6 large portabella caps

1 - 8 oz. softened cream cheese

1/4 package frozen 16 oz mixed pepper strips (red, green, yellow bell peppers)

1 package Near East Rice Wild Mushroom Pilaf Mix& Herb (prepared)(will need 1 Tbsp of butter or olive oil and 1 3/4 cups water as well)

2 Tbsp olive oil

10 portabella mushrooms (just regular sized)

1 small onion diced

2 Tbsp liquid amino

1/3 cup  chopped parsley

1/3 tsp fresh ground pepper

1 Tbsp granulated garlic

3 stalks celery finely diced

1 1/2 cup of reduced fat mexican blend (cheddar, monterey jack, colby & mozarella) finely shredded cheese

3/4 cups Italian Style bread crumbs

Directions:

Preheat oven to 375 degrees. Place 6 large portabella mushrooms into a 9 x 13 stoneware pan. Prepare Near East Wild Mushroom & Herb Rice Pilaf. Heat a nonstick saute pan at medium heat, add olive oil and diced onion. Stir constantly while sauteeing till onion is starting to get clear, add in diced mushrooms, mixe peppers and celery and sautee for a few minutes. You might need to lower the heat, so you don't burn it. Add liquid amino, garlic, ground pepper and sautee a couple more minutes and then take it off the burner. Place softened cream cheese and sauteed mixture into a large bowl, mix well with an electric mixer. Place rice into mushroom caps, making sure to divide them evenly into the 6 caps. Then add the cream cheese evenly divided on top of the rice. Place the mushroom into the oven for approximately 35 minutes. Then add 1/4 cup of mexican blend cheese and 1/8 cup of Italian Style bread crumbs to each of the mushrooms and bake for another approximately 5-10 minutes till cheese has melted on top of mushroom caps. Keep an eye on your stuffed mushrooms as they bake. Some ovens will bake faster than others. These are sinfully delicious! Hope you enjoy!

© 2011 (Erika) Cooking Divas

Vegan Pancakes

Ingredients:
1 cup bread flour
1 Tbsp organic pure cane sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp white distilled vingegar
1 cup almond vanilla milk

Directions:

Place all ingredients into mixing bowl and whisk till it's well mixed. Heat up a nonstick skillet pan or griddle at low to medium heat (you might need to adjust this). Scoop with a ladel or pour approximately 1/4 cup batter onto pan. You should be able to fit at least 4 pancakes in a nonstick skillet.  Brown on both sides. Serve with earth balance and pure maple syrup or with whatever your heart desires.

© 2011 (Erika) Cooking Divas

Chocolate Peanut Butter Buckeyes

Ingredients:
1 cup creamy peanut butter
1/2 cup crunchy peanut butter
1 cup organic margarine spread
5 1/2 cups confectionary sugar
1/2 tsp salt
1/2 tsp pure almond extract
1/2 tsp pure vanilla extract
4 cups of ghiradelli bittersweet chocolate chips

Directions:
In a mixing bowl, add peanut butter, margarine confectionary sugar, salt, almond extract and vanilla extract. Start to mix slowly so confectionary sugar does not get everywhere. Mix it well. Then roll into tiny balls and insert a toothpick in each ball and freeze for at least a half hour. Melt chocolate in a microwaveable mixing bowl for approximately 3-5 minutes at 50% power, stopping a few times to stir chocolate chips. I melt 2 cups of chocolate at a time. Don't over heat them or chocolate will be ruined. Dip the balls in the melted chocolate and place on waxed paper, a silpat or greased sheet. Let chocolate harden and serve.

© 2011 (Erika) Cooking Divas

Vegetarian Sauerkraut and Potato Soup

Ingredients:
1 Tbsp canola oil
1 1/2 cup carrots sliced
1 onion diced
4 bay leaves
2 medium to large potatoes cubed
3 (15 oz) cans of sauekraut (rinsed and drained)
2 Tbsp tomato paste
1 Tbsp real hungarian paprika
2 garlic cloves minced
1 Tbsp organic pure cane sugar
4 tsp vegetable base
10 -15 black peppercorns
8 cups of water
optional: sour cream

Directions:
In a cast iron pot, add oil, onions and carrots. Place on stovetop on medium heat. Sautee till they start to become tender. Then add the rest of the ingredients. Cook for 1 to 1 1/2 hours on low to medium heat covered with a little space for steam to come out. You may serve this with a dollop of sour cream on it. Also if it's too sour for you, then add some more sugar to it. Enjoy!

© 2011 (Erika) Cooking Divas

Simple Tomato Basil Sauce

Ingredients:
28 oz. can Imported Premium Imported Italian Peeled Hand Picked Tomatoes
1 Tbsp organic pure cane sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 Tbsp basil (fresh is best)

Directions:
In a stainless steel saucepan, add the can of tomatoes. Rip up the tomatoes into smaller chunks with your clean hands. Then add the rest of the ingredients and cook on low to medium heat, stirring occasionally for approximately 15-20 minutes.

© 2011 (Erika) Cooking Divas

Baked Haddock Over Spinach

Ingredients:
1 lb. haddock (2 fillets)
5 oz. fresh spinach
1 lemon
1/2 tsp liquid amino
1 1/2 Tbsp Grey Poupon Deli Mustard
2 Tbsp capers
2 Tbsp granulated garlic
1/4 freshly ground pepper

Directions:
Preheat oven to 375 degrees. Place spinach into 8 x 8 square pan (I used stoneware). Sprinkle tablespoon of garlic onto the spinach leaves. In a small mixing bowl, add the juice of one lemon and add the liquid amino and deli mustard to it and whisk it together. Then pour the mixture onto both the fish fillets. Sprinkle the rest of the garlic, freshly ground pepper and  capers over the fish. Place in the oven uncovered for approximately 30-40 minutes..till fish is flaky.

© 2011 (Erika) Cooking Divas

Easy 7 Layer Graham Bars

Preheat oven 350
In a medium bowl mix
1 cup melted butter with 2 cups crushed graham crackers
Line a 9 x 13 pan
Pour 1 can of condensed milk on top
Add 1 cup chocolate chips, 1 cup butterscotch chips, 1/2 cup sliced almonds to top of mix
Sprinkle 1 cup shredded coconut
Bake for 15-18 minutes

© 2011 (Theresa) Cooking Divas

Chicken Pot Pie Casserole

Preheat oven 350
In a large casserole pan combine 2 cans of chicken gravy
1 cup chopped celery
1 package defrosted mixed vegetables (carrots, peas, corn, and green beans)
Half chopped yellow onion
Mix and add
4 Sliced skinless, chicken add to mix
(Option to add sliced crab or shrimp)
Sprinkle a thin layer of italian bread crumbs, sprinkle top with 1 cup shredded parmesano oreginato cheese

Bake for 30-40 minutes until cheese is golden brown

© 2011 (Theresa) (recipe created with the help of J. Cabrera) Cooking Divas

Homemade Veggie Soup

In a large pot combine:
4 cups chicken broth
1 cup diced celery
1 diced yellow onion
1 1/2 cup sliced portabella mushrooms
1 cup chopped carrots
1/2 cup chopped fresh parsley
1 tsp salt
1 tsp cracked pepper
2 tsp garlic
1/2 tsp basil
Let simmer, on a low flame with covered pot. Can cook for 2-3 hours until vegetables have become soft.

© 2011 (Theresa) Cooking Divas

Mixed Berry Whole Wheat Muffins

Preheat oven 400 degrees
In a large mixing bowl, combine following:
1 egg
1/2 cup milk
1/4 cup apple sauce
1 1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
Blend well, stir in
1 cup blueberries
1/2 cup raspberries
1/2 cup strawberries
Batter will be lumpy, either grease muffin pan, or use cupcake cups add mix (sprinkle ground cinammon optional)
Bake for 18-20 minutes will be light golden brown

© 2011 (Theresa) Cooking Divas

Raspberry Coconut Bars

Preheat oven 350 degrees
In a mixing bowl combine
1 1/2 cup flour
1 tsp baking powderAdd 1/2 cup butter (chopped in squares)
Beat in 2 eggs
2/3 cup sugar
1 tsp vanilla extract
Mix together until it becomes cake like

Grease 9x9 pan
Line pan with 1/2 of mix
1 1/3 cup raspberry perserve Spread a thick layer across mix
Sprinkle 2 1/2 cups shredded coconut to top of perserve
Add cake mix on top (note doesn't have to be evenly distributed)
Bake 30-35 minutes until top is golden brownLet cool 20 minutes, cut into squares

© 2010 (Theresa) Cooking Divas

Easy Lemon, Garlic Roast Chicken

Preheat oven 350
Gut and rinse one whole chicken
Line pan with aluminum foil, drizzle olive oil on bottom of pan
Rub a handful of salt on chicken
1/2 cup lemon juice (pour on chicken)
3 Tbsp paprika
3 tsp garlic powder
1/2 Tbsp black pepper

Bake for about 2 hours, until light golden brown and inside is white and tender

© 2010 (Theresa) Cooking Divas

1-2-3 Cranberry Stuffing

Take 2 cubes chicken boulion
Add 2 cups water place in a medium pot bring to boil

Take 2 loaves of bread torn (whole grain healthier choice) place in medium bowl
Add 1 cup melted butter
4 eggs
1 yellow onion diced
2 stalks diced celery
1 1/2 cups dried cranberries
1 cup chopped fresh parsley

Preheat oven 325 degrees
Bake in casserole dish for 45 minutes
Serves 10-12

© 2010 (Theresa) Cooking Divas

Delicious Baked Farfalle with Vegetable, Meat Marinara

Marinara sauce: 2 cans crushed tomatoes, fry 3 cloves diced garlic, add to sauce. 2 Tbsp basil, sprinkle olive oil, dash of salt and pepper, 1 tsp garlic powder, 2 Tbsp fresh parsley, sprinkle of oregano

In a medium skillet saute 2 cloves diced garlic, 1/2 yellow onion, 1 cup portabella mushrooms, 1 diced italian pepper, 2 cups cooked broccoli, add 2 lbs chopmeat (chicken chopmeat healthier choice)

Boil 1 lb Farfalle noodles, once done strain

In a rectangular pan add farfalle, drain meat and veggie sauce on a paper toweled plate, add marinara sauce mix together add 1 cup parmegano oreginato cheese, 2 cups shredded fresh mozzarella
Bake on 350 degrees for 20-30 minutes until cheese is lightly golden.

© 2010 (Theresa) Cooking Divas

Healthy Salmon Pinwheels

Preheat oven 350
De-skin fresh salmon
Cut into fourths set aside

In a medium skillet sautee 2 cloves garlic, 1/2 chopped yellow onion, 1 diced italian pepper let simmer

Take salmon lay flat, lay a coating of veggies on top
Sprinkle shaved parmigano oreganato cheese on top
Roll salmon

In a small bowl combine
3 tbsp spicy mustard
2 tspn lemon juice
1 tspn melted butter
Coat on top of salmon
Sprinkle italian bread crumbs on top
Add to a foiled pan lightly greased with olive oil
Bake for 25-30 minutes til golden browned

© 2010 (Theresa) Cooking Divas

To Die For Red Velvet Cupcakes

Preheat oven 350
Combine 2 1/2 cup flour
1/2 cup cocoa
1 tsp baking soda
Set aside

In a mixing bowl combine
1 cup butter
2 cup sugar
4 eggs
1 cup apple sauce (unsweetened preferably)
1/2 cup milk
1 oz bottle red food color
2 tsp vanilla extract
Mix well, slowly add flour mix to blend
Spoon into muffin cups
Bake for 20-25 minutes
Allow to cool 10 minutes

Frosting:
1 box confectioner sugar
1 1/2 cup milk
2 tsp vanilla extract
1/4 cup butter
Frost cupcakes, enjoy!

© 2010 (Theresa) Cooking Divas

Lemon Garlic Pork Tenderloin

Ingredients:

3 Tbsp Olive Oil2 tsp lemon juice

1 1/2 tsp lemon zest3 cloves garlic minced
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp paprika
1 (1/2lb-3/4lb) pork tenderloin

In a large plastic sealable baggie combine ingredients, with tenderloin
Marinade for 6-8 hours in refigerator

Preheat oven 350
Drain excess marinade, discard
Cook for 45-50 minutes
Until golden brown, meat thermometer should read about 160

Let sit 15 minutes before slicing

© 2010 (Theresa) Cooking Divas