An Erika Original 1 pint cherry tomatoes — halved1 yellow bell pepper — coarsely chopped1/2 cup red onion — finely chopped1 jalapeno chile pepper — finely chopped2 Cups turkey breast […]
White Bean Sauce with Bacon
For tossing with pasta. 2 teaspoons olive oil1/4 cup diced bacon1/4 cup finely diced onionsmall handful cherry tomatoes, coarsely chopped2 cloves garlic, minced1 15 oz. can Great Northern beans, drained […]
Carrot Pineapple Bread
1 1/2 cups all-purpose flour1 tsp baking soda2 tsp baking powder2 teaspoons cinnamon1/2 teaspoon salt1/2 cup vegetable oil1/2 cup applesauce1 1/2 cups light brown sugar3 eggs1/2 cup canned crushed pineapple1 […]
M&M Oatmeal Cookies
2 cups butter2 cups sugar4 eggs2 teaspoons vanilla4 cups all-purpose flour5 cups rolled oats, ground in a blender to a fine powder (alternately, use oat flour)1/2 teaspoon salt2 teaspoons baking […]
Lemon-Tarragon Grilled Pork Chops
from Cooking Light Magazine 2 tablespoons sugar2 tablespoons kosher salt1/4 cup chopped fresh tarragon1 tablespoon grated lemon rind1/4 cup fresh lemon juice4 bone-in center-cut pork chops (about 1/2 inch thick) […]
Grilled Salmon with Apricot-Mustard Glaze
from Cooking Light Magazine Salmon:4 (6-ounce) salmon fillets (about 1 inch thick) 1 1/2 teaspoons minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Glaze: 1/4 cup […]
Mocha Cream Frosting
3 cups powdered sugar1/2 cup unsweetened cocoa powderpinch salt2 tsp vanilla1 stick unsalted butter, softened2 TBS milk2 TBS coffee concentrate*2 cups heavy whipping cream2 packets Whip-It whipped cream stabilizer Combine […]
Devil’s Food Cupcakes
from Whole Grain Bakingmakes 2 9-inch layers, 3 8-inch layers, or 2 dozen cupcakes 3/4 cup unsalted butter1 cup packed light brown sugar 3/4 cup granulated sugar 1/2 teaspoon salt1 […]
Spaghetti with Spinach and Mushrooms
from Vegetarian Times Magazine serves 6 8 ozs. spaghetti, broken into thirds (I used whole wheat)1 15 oz. can low-sodium vegetable broth2 TBS tomato paste1 TBS harissa or 1 tsp […]