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Recent Recipes

Cheeseburger Cake

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Does this look good or what? Its probably the biggest cheeseburger you have every seen Its a Cheeseburger Cake and its for dessert. I saw it on a friend's blog and she said its super easy to make- just a brownie mix, cake mix, yellow icing and fruit. Viola! You've got yourself a monster cheeseburger! Yummy! I guess i will have to practice making the cheese and mustard look right.


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Mexican Cheesecake

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Ingredients:
1 1/2 cups tortilla chips, finely crushed
1/4 cup butter, melted
2 8oz. pkg. cream cheese, softened
2 cups Monterey jack cheese, grated
2 8oz sour cream
3 eggs
1 8oz. jar salsa
1 4oz. can green chilies, chopped
1 6 oz. avocado dip
1 8 oz jar salsa, drained
tortilla chips

Preparation:
Preheat oven to 350. Combine tortilla chips and butter. Press into bottom of a lightly greased 9" springform pan. Place this on a cookie sheet and bake for 10 min. Combine cream cheese and monterey jack cheese in a large bowl. Beat with an electric mixer until light and fluffy. Beat in one carton of sour cream. Add eggs all at once; beat at low speed only until ingredients are combined. Stirn in a jar of salsa and green chilies. Pour mixture on top of tortilla crust in springform pan. Place on baking sheet and bake for 40-45 min. or until the center is almost set. Spread remaining sour cream immediately over top of the hot cheesecake. Cook on a wire rack. To serve, remove sides of pan. Dollop avocado dip and drained salsa alternately around edge of cheesecake. Served with tortilla chips.
** this can be served warm or chilled

By:Katie


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Avery's Chicken Crescents

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My good friend from Texas made these while I visited and they were great. I made them back home and they were great again! A very easy recipe with just a few ingredients.

Ingredients-
3 chicken breasts
1 package cream cheese
1 package crescent rolls (8 rolls)
1 package green onion

Directions-
Boil the chicken breast until cooked, chop into tiny peices, chop green onion (as much or little as desired), mix green onion, chicken, and cream cheese in a bowl. Mixture should resemble chicken salad thickness. On a pan press the crescent rolls open so they are in the triangle shape, press them out so they are a little flatter than usual. Put a scoop of the chicken salad in the middle of the crescent triangle, fold up all the sides so the chicken salad is completely covered. Bake at 375 until the crescent rolls are a golden brown and enjoy. Depending on the amount of mixture more crescent rolls may be needed.

Jacqui Tomyn


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Greek Salad

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Ingredients
-3-4 tablespoons extra-virgin olive oil (use a good quality-better taste)
-3-4 tablespoons basalmic vinegar (use a good quality-better taste)
-2 tablespoons fresh lemon juice
-Sea salt (desired amount)
-Fresh ground pepper (desired amount)
-1-2 Tbsp. Italian seasoning

-12 ounces skinless, boneless chicken breast
-6 roma tomatoes (quartered)
-2 medium cucumbers (halved lengthwise and thinly sliced)
-1/2 small red onion, thinly sliced
-3 ounces feta cheese, crumbled (boarshead brand is the best)
-1/3 cup pitted kalamata olives, halved
-4 cups torn romaine lettuce

Instructions:
1. Whisk together the olive oil, lemon juice, basalmic vinegar . Add salt, pepper, & italian seasoning. Set aside.
2. Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Transfer to a cutting board; let stand 5 minutes. Cut into chunks
3. In a serving bowl, toss tomatoes, cucumber, onion, feta, romaine lettuce, and olives. Add chicken to salad, and toss gently. Pour desired amount of dressing to individual salads.


by: Bryndie Burton


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Jerk Chicken Burgers

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Ingredients:
1 pound ground chicken; 1 1/2 tsp. ground allspice; 1/2 tsp. dried basil; 1/2 tsp. cinnamon
1/2 tsp. nutmeg; 1/2 tsp. thyme; 1 1/2 tsp. cayenne pepper; 1 1/2 tsp. light brown sugar

For Mango Salsa- 1 ripe mango;1 red bell pepper; 1 jalapeno; 1/4 seedless cucumber; 1 lime

Preparation:
Heat Skillet and EVOO over medium heat
In Bowl Mist chicken, spices and sugar
Drizzle in evoo with salt and pepper
Make 4 patties and cook about 5 min. each side

Put Salsa on Top and ENJOY!


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Spinach-Stuffed Salmon Fillets

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Serving Size=2

INGREDIENTS
2 (5 ounce) salmon fillets
1 pinch Pinch salt
1 pinch Pinch freshly ground black pepper
1/2 (10 ounce) package baby spinach, coarsely chopped (or) canned
1 tablespoon prepared pesto (by marinara sauce at grocery store)
1 1/2 teaspoons chopped dry-packed sun-dried tomatoes
1 1/2 teaspoons pine nuts

DIRECTIONS
Heat the oven to 400 degrees F. Make a slit two-thirds of the way through the center of each salmon fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit.
Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until the spinach mixture is heated through.


Recipe by: The South Beach Diet Online/ Photo by: craiggers 007


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