Corn Soufflé Recipe

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1 8.5 package of corn mix or corn meal
1 cup whipping cream or fat free half and half
1 cup of sour cream or lite sour cream
1/2 cup butter
1 8oz can of corn without the juices
1 8oz package of cheddar cheese
2 egg
2 egg whites
salt and pepper to taste
1 cup cheddar cheese for topping

Preheat oven 375. Mix ingredients well. Spray baking dish with PAM and pour mix. Bake for 45 minutes, top with cheddar cheese and cook for 10 minutes. Let it cool for 20 minutes, cut into rectangles. Serve warm
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Sonia's Count Down To The Most Scrumptious Accent Dishes To Your Thanksgiving Turkey! And Tips For a Good Turkey

Winter is almost here! – Turning of the leaves!

Count Down

#10 – Pumpkin Cheese Cake
# 9 – Pear, Walnut and Gorgonzola Salad
# 8 – Cheese Souffle
# 7 – Pumpkin Soup
# 6 – Sweet Potato Puffs
# 5 – Sweet Potato Gratin
# 4 – Caramelized Pearl Onions (this is just a simple addition to the heaviness of the rest)
# 3 – Coffee flan
# 2 – Caribbean Potato Salad
# 1 – “Best Ever” Stuffing or Dressing! You do not want to miss on this SCRUMPTIOUS recipe.

Tips for a good turkey

1- Buy only good quality
2- Season turkey for 24 hours
3- Great stuffing or dressing
4- Place a bowl of water in the oven while cooking the turkey
5- Every hour pour drippings on top of turkey
6- If the turkey turn out dry pour hot chicken stock on top
7- You can never go wrong with lots of garlic for seasoning

Red Quinoa-Roasted Garlic-Turkey Burgers

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1 pound ground turkey
6 garlic cloves
3/4 cup red quinoa
1/2 cup chopped fresh greens like parley, spinach or basil
2 tablespoons BBQ sauce
salt and black pepper to taste

Preheat oven 375 and roast garlic cloves with some olive oil on foil paper for 8 minutes. Cut garlic into small pieces. Mix all ingredients and make burgers. Cook over medium high for 4 minutes per side.
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FY!; Quinoa helps to regulate blood sugar levels. Lysine found in red quinoa helps with tissue repair and growth. High protein and fiber content in red quinoa delays gastric emptying and hence keeps you feeling fuller and more satisfied than white rice. Red quinoa provides a rich source of protein for vegans and vegetarians. Red quinoa provides us with 10% daily value of iron, it is low in fat and contains only healthy unsaturated fat that helps to keep cholesterol levels low and helps maintain heart health. The iron content is used by the body to transport oxygen.

Since it is gluten-free, red quinoa suits those who cannot eat gluten-rich foods and who avoid dairy products. The high manganese content helps to regulate blood sugar levels and maintain strong and healthy bones. It is easy to digest and can make a good diet for diabetics too for it contains a low glycemic index.

Asparagus Almondine

asparafus1 pound asparagus
1 cup of water
2 tablespoon virgin olive oil
1/2 cup almonds
1/2 fresh lime juice
1 teaspoon lemon zest
salt and fresh black pepper to taste

Cut asparagus the ends. In a wide pan simmer asparagus in hot water, until crisp not soft, about 3 to 5 minutes, rinse. Set on a serving plate and top with rest of ingredients. Serve 6-8.

FYI; Asparagus is a good source of fiber and protein, both essential for good digestion and immunity.
It contains a number of anti-inflammatory compounds that protect you from type 2 diabetes and heart disease.
It has antioxidants, including one called glutathione, which is known to protect the skin from sun damage, pollution and the effects of aging.
The Vitamin K in asparagus is excellent for healthy blood clotting and strengthening bones.
Asparagus contains a unique carb called inulin, which remains undigested until it reaches the large intestine, where it helps to absorb nutrients better, and cut the risk of colon cancer.
Good news for those struggling to manage their blood sugar: asparagus is a rich source of B vitamins, which are known to regulate blood sugar levels.
Green asparagus is much more beneficial than white, say reports. The goodness is in the stalk, which contains vitamin A for better vision, potassium for smooth kidney functioning, and trace minerals that help boost immunity.

Ginger Vinaigrette

1/2 cup fresh minced ginger root
1/3 cup minced onion
1/4 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt

Mix all ingredients very well and refrigerate for 20 minutes. Serve with your favorite greens.

FYI; Ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.

Tres Leches Individual Servings

1 pound cake – Sara Lee
14oz leche condensada (lite condense milk)
120z leche evaporada (fat free for a healthier choice)
8oz cream milk (heavy cream) (fat free for a healthier choice)
1 tablespoon rum
1 teaspoon vanilla extract
HERSHEY’S COCOA dark chocolate powder

8oz frozen Cool Whip

Defrost and cut cake into 8 pieces. In a sauce pan heat the three milks, and vanilla. When the mix is hot retire from heat and add rum stirring. Place pound cake in 8 desert cups. Pour mix on top and cool for 10 minutes. Place in refrigerator for 15 minutes and top with Cool Whip. Sprinkle with dark chocolate powder.

My husband could not be happier! Coqui

Ceviche with Mango

1 lb fresh sea bass, tilapia or mahi-mahi cut into 1/4 inch cubes
8 limes for juicing
4 crushed garlic cloves
1 small mango cut into small cubes
1 jalapeño, seeded, and diced (spicy)
1 small red onion, finely diced
1 small tomato finely diced
1 big bunch of cilantro, chopped
finely ground sea salt and black pepper

Place the fish in a bowl with the juice of 3 limes; season with salt and pepper. Marinade for at 3 hours. In a separate bowl stir the jalapeño, mango and onion with the juices of 3 limes. Allow it to sit for one hour. Using a fine-mesh strainer, drain the excess liquid from both bowls. Combine the vegetables, mango and fish. Add the chopped cilantro, garlic and fold.
Adjust the seasonings and stir in the juice of the last two limes. Refrigerate for at least 20 minutes.