My Recipes

Keeping track of stuff I cook

Recipes

  • Roasted Garlic Parmesan Cauliflower

    Kathy Fragen
    Roasted Garlic Parmesan Cauliflower
    Roasted Garlic Parmesan Cauliflower
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    Roasted Garlic Parmesan Cauliflower

    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 6
    Calories: 247kcal
    Author: Crunchycreamysweet

    Ingredients

    • 1/2 cup butter melted
    • 2 garlic cloves minced
    • 1 cup Italian or plain breadcrumbs
    • 1/2 cup grated Parmesan cheese
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • 1 medium cauliflower head

    Instructions

    • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
    • Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
    • Melt butter and in a small bowl. Add garlic and stir in.
    • Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.
    • Dip each cauliflower piece into butter first, then to breadcrumbs.
    • Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
    • Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.

    Notes

    This cauliflower can be served as a side dish or an appetizer along with a dipping sauce, like Ranch. This breading method prevents the coating mixture from falling off the cauliflower pieces. You can also pour the melted butter over cauliflower bites in a bowl and toss gently to coat. Then sprinkle with breading mixture and stir to coat. Bake as instructed in the recipe above.

  • Easy Chicken Tacos

    Kathy Fragen
    Easy Chicken Tacos
    Easy-Chicken-Tacos
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    Easy Chicken Tacos

    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Mexican
    Servings: 6
    Author: Damn Delicious

    Ingredients

    • 2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 1/2 teaspoon garlic powder
    • Kosher salt and freshly ground black pepper to taste,
    • 1 1/2 pounds boneless skinless chicken thighs
    • 1 tablespoon canola oil
    • 12 mini flour tortillas warmed
    • 1 cup pico de gallo homemade or store-bought
    • 1 avocado halved, peeled, seeded and diced
    • 1/2 cup chopped fresh cilantro leaves
    • 1 lime cut into wedges

    Instructions

    • In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.
    • Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
    • Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

  • Iced Coffee

    Kathy Fragen
    Iced Coffee
    Iced Coffee
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    Iced Coffee

    Course: Drinks
    Author: Marvelous Mother June

    Ingredients

    • 1 cup Boiling Water
    • 1/2 cup Instant Coffee I use Nescafe
    • 7 oz Carnation Evaporated Milk
    • 2 14 oz Tins Sweetened Condensed Milk
    • 1/2 tsp Salt
    • 13 cups Cold Water

    Instructions

    • Dissolve coffee in 1 cup of boiling water.
    • Add salt
    • Add 13 cups of cold water
    • Mix in evaporated and condensed milk
    • Bottle and refrigerate

  • Pan Fried Cinnamon Bananas

    Kathy Fragen
    Pan Fried Cinnamon Bananas
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    Pan Fried Cinnamon Bananas

    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Breakfast, Snack
    Servings: 2
    Author: Dizzy Busy and Hungry

    Ingredients

    • 2 bananas Slightly Overripe
    • 2 tablespoons sugar you can substitute granulated Splenda, if you like
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg optional

    Instructions

    • Slice the bananas into rounds, approximately 1/3 inch thick.
    • In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
    • Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
    • Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top.
    • Cook for about 2-3 minutes.
    • Flip the rounds, sprinkle with the remaining cinnamon mixture
    • Cook for 2-3 more minutes until the bananas are soft and warmed through.

  • Creamy Sun Dried Tomato Chicken

    Kathy Fragen
    Creamy Sun Dried Tomato Chicken
    Creamy Sun dried tomato chicken
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    Creamy Sun Dried Tomato Chicken

    Prep Time20 minutes
    Cook Time1 hour 5 minutes
    Course: Main Course
    Servings: 6
    Author: Delish Recipes

    Ingredients

    • 1/4 cup Unmodified Potato Starch or Tapioca Starch or Corn Starch if you don’t eat Paleo
    • 1 Tbsp Real Salt
    • 1 tsp Freshly Ground Pepper
    • 8 Chicken thighs bone-in, skin removed
    • 3 T Olive Oil divided
    • 1 Yellow Onion Sliced thinly
    • 3/4 cup Sliced Sun-dried Tomatoes not packed in oil
    • 1 T Garlic minced
    • 1 t Italian Seasoning oregano, thyme, parsley
    • large pinch Red Pepper Flakes
    • 13.5 oz can Coconut Milk
    • 1 cup Chicken Stock or Broth
    • Basil shredded to top

    Instructions

    • Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
    • Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
    • Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
    • Add the coconut milk and chicken broth and bring to a boil.
    • Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
    • Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
    • Remove from the oven and top with shredded basil just before serving.

  • Shrimp and Basil Stir Fry

    Kathy Fragen
    Shrimp and Basil Stir Fry
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    Shrimp and Basil Stir Fry

    Course: Main Course
    Servings: 4
    Author: Bonappetit

    Ingredients

    • 3 Fresno chiles coarsely chopped
    • 6 garlic cloves smashed
    • ¼ cup sugar
    • 2 Tbsp. fish sauce
    • 1 tsp. kosher salt
    • 4 Tbsp. vegetable or grapeseed oil divided
    • 1 lb. large shrimp peeled, deveined
    • 2 cups basil leaves about 1 bunch
    • Lime wedges for serving

    Instructions

    • Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
    • Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
    • Transfer shrimp mixture to a platter. Serve with lime wedges alongside.

  • Ginger Glazed Mahi Mahi

    Kathy Fragen
    Ginger Glazed Mahi Mahi
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    Ginger Glazed Mahi Mahi

    Prep Time5 minutes
    Cook Time12 minutes
    Total Time37 minutes
    Course: Main Course
    Servings: 4
    Author: Decodiana

    Ingredients

    • 3 Tbsp Honey
    • 3 Tbsp Soy Sauce
    • 3 Tbsp Balsamic Vinegar
    • 1 Tsp Grated fresh ginger root
    • 1 Clove Garlic Crushed or to taste
    • 2 Tsp Olive Oil
    • 4 6 ounce mahi mahi fillets
    • Salt and Pepper to taste
    • 1 Tbsp Vegetable Oil

    Instructions

    • In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
    • Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
    • Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

  • Superfood Black Bean & Quinoa Salad

    Kathy Fragen
    Superfood Black Bean & Quinoa Salad
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    Superfood Black Bean & Quinoa Salad

    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Side Dish
    Servings: 8
    Author: Elizabeth Rider

    Ingredients

    • 2 cups cooked quinoa 1 cup dry quinoa yields about 2 cups cooked
    • 1/4 cup extra virgin olive oil
    • 1 teaspoon ground cumin
    • 1 clove garlic pressed, grated or finely chopped
    • Juice of one lime about 2 tablespoons
    • 1 teaspoon fine sea salt
    • 1/4 teaspoon cayenne pepper optional for heat
    • 1 15- ounce can black beans rinsed and drained well
    • 1 red bell pepper quarter inch chopped (about 1 cup)
    • 6 green onions root removed, white and part of the greens chopped (about 1 cup)
    • 1 handful of cilantro rough chopped (about 1/3 cup)
    • 4 ears Fresh corn off cob Optonal

    Instructions

    • Recipe: Prepare the quinoa (see below).
    • While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies.
    • Rinse and drain the black beans, then chop the veggies; the key is to make the peppers and onions about the same size as the beans.
    • Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together. It tastes best served room temperature or chilled.

    Notes

    To cook the quinoa, rinse it well in a fine mesh colander and let all of the water drain. Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock (e.g. 1 cup dry quinoa needs 2 cups of liquid). Bring the pot to a boil, then cover and reduce heat to low and simmer for about 15 minutes until all of the liquid is absorbed and the little “tail” of the quinoa has sprouted out. Fluff with a fork and reserve for your recipe. I always set a kitchen timer for 15 minutes to simmer because if left too long it can burn. Also, I always make at least double the quinoa I need–it keeps well in the refrigerator up to 5 days for another recipe.
    Also, there’s a silly myth out there that only the white part of a green onion is good. Not true! When using green onions, remove the root end and peel off the outermost layer if it looks tough. Use both the white part and most of the greens, the last few inches of the greens might be tough so you can discard them, but most of the greens are tender and taste great.

  • Perfect Mini Pavlova Recipe

    Kathy Fragen
    Perfect Mini Pavlova Recipe
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    Perfect Mini Pavlovas

    Prep Time15 minutes
    Cook Time1 hour
    Total Time1 hour 15 minutes
    Course: Dessert
    Cuisine: Australian
    Servings: 12
    Calories: 110kcal
    Author: Rebecca Lindmood

    Ingredients

    • 1 1/2 cups granulated sugar
    • 1 1/2 tablespoons cornstarch `
    • 3/4 cup liquid 100% egg whites 6 ounces
    • 1 1/2 teaspoons cream of tartar
    • pinch salt
    • 1 1/2 teaspoons pure vanilla extract

    Instructions

    • In a small mixing bowl, whisk together the granulated sugar and cornstarch until everything is evenly combined. Set aside.
    • Preheat your oven to 275°F with your oven racks arranged in the center of the oven. Line a half sheet pan or cookie sheets with parchment paper or silpats.
    • Pour the liquid egg whites into the bowl of a stand mixer fitted with a whisk or a large mixing bowl if you’re using a hand mixer.
    • Sprinkle the cream of tartar and salt over the surface, and begin whipping on low speed. After 30 seconds to 1 minute, raise the speed one setting. Slow raise the speed every 30 seconds until your each medium speed. Continue mixing on medium until the egg whites are frothy and the bubbles are small and even.
    • Raise the mixer speed to medium high, then begin using a spoon to slowly sprinkle the sugar mixture into the mixer, aiming for the wall of the mixer to avoid the sugar going POOF in your face. Do this about a tablespoon or so at a time, until all of the sugar has been incorporated. Let it go for about 3 to 4 minutes at this speed to help dissolve the sugar.
    • Add the vanilla, raise the mixer to high speed, and let ‘er rip until the whites are thick and glossy, and you reach stiff peaks; this is likely to take about 4 to 5 minutes.
    • On a parchment or silpat lined baking sheet, use two tablespoons (the sort you eat with, not the measuring variety) to portion about 10 to 12 mounds. You’ll scoop the meringue with one spoon and use the second one to coax it from the first one onto the sheet. Be sure to leave ample space between the mounds for air to circulate. Use the spoons to make an indentation to hold whatever goodies you intend to use to top your mini pavlova recipe.
    • Bake for 50-60 minutes, opening the oven door only once at about 30 minutes to rotate the pan from front to back, and -if using more than one pan- from top to bottom. Close the door as quickly and gently as possible and continue cooking for another 20-30 minutes, or until the exteriors are dry and crisp and the mini pavlova can be easily lifted from the parchment without sticking.
    • Allow the mini pavlovas to cool completely on the pan in the oven with the door closed.
    • Top as desired.
    • Store untopped mini pavlovas loosely wrapped at room temperature.

  • Easy Pavlova

    Kathy Fragen
    Easy Pavlova
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    Easy Pavlova

    Prep Time30 minutes
    Cook Time1 hour
    Total Time2 hours
    Course: Dessert
    Cuisine: Australian
    Author: Rosina

    Ingredients

    • 4 egg whites
    • 1 1/4 cups white sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • 2 teaspoons cornstarch
    • 1 pint heavy cream
    • 6 kiwi peeled and sliced

    Instructions

    • 2 teaspoons cornstarch
    • 1 pint heavy cream
    • 6 kiwi, peeled and sliced
    • Directions
    • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
    • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
    • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
    • Bake for 1 hour. Cool on a wire rack.
    • In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.