Up Day recipes!!!!
A place to post your favorite Up Day delights!!!
Since many of them aren't low carb,
and we already have DD recipe threads going,
I thought it might be nice to have a place for UD recipes
where I won't stumble across them accidentally on a DD! :laugh:
We definitely need Dottie's pecan pie recipe...hint, hint! :yummy:
My recipes usually aren't very precise...a little of this, a little of that, and adjust to your preferences!
This is a recipe that multiplies beautifully for a crowd, and is great for a hearty breakfast or brunch.
(Tex-Mex egg dish; "migas" means "crumbs")
1-2 corn tortillas
Salt and pepper
Ground cumin, dash or two per serving
Bell peppers, diced
Fresh tomato, diced
Enchilada sauce, salsa taquera (I like the Goya brand) or salsa picante, warmed or at room temperature
Melt butter (be generous!) in non-stick pan. Add onions (and peppers, if using) and a pinch of salt; sautee.
While these are cooking, prepare tortillas:
Stack tortillas and cut into 1/4" strips, then cut crosswise so you have small rectangular pieces.
When onions are getting tender, add tortillas, cumin, and black pepper, and sautee. There should be enough butter that tortillas will brown a little but not become dry.
While tortillas are cooking, crack eggs into bowl and whisk with a little water.
Add eggs (and tomatoes) to pan and scramble.
If serving with cheese, sprinkle over eggs when just about done.
At this point, a good way to make the eggs fluffy and get the cheese to melt is to put a small spoonful or so (depending on amount of eggs) of water around the edges of the hot pan, pop on a lid, and let steam for a few seconds.
Serve with condiments (I much prefer enchilada sauce to salsa) and, if desired, toast or additional tortillas (corn or flour), rice and/or refried beans.
Chocolate Fudge Pecan Pie
1 unbaked deep dish pie crust (go for the name brand here, it makes a difference)
1/2 cup (1 stick) butter, melted and set out to cool slightly
1 1/2 cup dark brown sugar (it's important to use dark for the higher molasses content)
4T Karo dark corn syrup
2 tbsp. flour to thicken
1/4 cup half and half
1 1/2 tsp. vanilla*
1/2 cup chopped pecans
2T dark cocoa powder
1/2 cup semi-sweet or milk chocolate chips, melted, cooled slightly
pecan halves to cover the top
Preheat oven to 350f.
(you're not pre-baking the crust)
Beat the eggs until well blended then add the melted butter, melted chocolate chips, vanilla and half and half and corn syrup and beat for a few seconds so it's not streaky any more. Stir in the brown sugar, cocoa powder & flour. Mix well then stir in the chopped pecans.
Pour the filling into the crust and top with pecan halves. Cover the crust with foil to prevent burning.
Bake for 30 minutes, then turn the heat down to 300 degrees and bake for another 30-45 minutes until it looks set in the center. Turn off the oven and allow the pie to cool for an hour, then remove and allow to cool completely before cutting.
This is my brothers recipe, I called it devilish because it's sweet and spicy:)
Devilishly Good Ham Glaze
1/2 cup honey
1/4 cup pineapple juice (or water)
1/2 cup dark brown sugar
large pinch crushed red pepper flakes
1/2 tsp ground cinnamon
scant pinch of nutmeg
Put everything in a sauce pan and melt over low heat until the sugar is dissolved.
Brush ham with mixture every 15 minutes while baking. Once the mixture is all used, just baste it out of the pan.
Pumpkin Custard Pie
* 1 3/4 cups pumpkin puree
* 3/4 cup white sugar or sugar sub
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 2 eggs, beaten
* 1 cup heavy whipping cream
* 1/2 cup milk
* 1 (9 inch) unbaked pie crust of choice. If using a nut crust it's best to bake it first, then add the pumpkin filling and bake as recipe is written here.
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
3. Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
4. Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
5. Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutritional Information with regular crust and sugar. Adjust for nut crusts and sugar sub:
Amount Per Serving Calories: 326 per slice based on pie cut into 8 slices.
These look too good not to try them on an UP day!
Shrimp Appetizer - Wrapped Shrimp
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
SERVES 3-4 as an appetizer
15 large raw shrimp, tails either left on (as in my photo) or removed for easier eating (0.5oz each -200 calories total)
15 wonton wraps (300 calories)
1-2 cups oil for high-heat frying (coconut oil, corn, or other healthy oil) (frying, assume 1tsp oil absorbed per piece: 360cals)
1 egg, beaten (70 cals)
3-4 cloves garlic, minced (6 cals)
1/4 cup fresh coriander/cilantro leaves and stems, finely chopped (3 cals)
2 tsp. fish sauce OR soy sauce (10 cals -guessing)
1 Tbsp. oyster sauce (I used Golden Dragon Brand)
2 tsp. brown sugar
1 red chili, minced, OR 3/4 tsp. dried crushed chili, OR 1-2 tsp. chili sauce
Optional: bottle of Thai sweet chili sauce for serving (available in most supermarkets in the Asian section)
Other: a little cornstarch
Tip: To help shrimp lay flat instead of curled, make a cut along the back of the shrimp (as if you were butter-flying it). This will make wrapping easier.
Place shrimp in a bowl and add the garlic, coriander, fish or soy sauce, oyster sauce, brown sugar, and chili. Be sure the coriander is finely chopped for the best taste.
Toss well and set aside to marinate 10 minutes (or up to 30). Meanwhile, prepare your pan for frying. I like using a small frying-pan or wok, as this way less oil is needed (you want oil about 1 inch deep).
Toss the shrimp once again before wrapping. To wrap, lay out the first wonton wrapper on the diagonal. Brush the entire surface with beaten egg, then position the shrimp horizontally across the center (with its tail sticking out past the left corner). Fold the right corner over the bottom of the shrimp, then bring up the bottom and tuck over. Roll quite tightly to finish and press firmly to seal.
Place wrapped shrimp on a plate lightly dusted with cornstartch (to keep wrappers from sticking).
Heat oil over medium-high heat. To test if oil is hot enough, dip one of the wrapped shrimp in - if it starts to sizzle and cook, the oil is ready. Fry the wrapped shrimp about 1 minute per side, or until light golden brown and crunchy. Once your first batch is frying, reduce heat to medium. Drain on paper towels or a clean kitchen towel.
Serve immediately either as is (they're great on their own), OR with Thai sweet chili sauce for dipping. This appetizer can be kept in a warm oven (uncovered) for up to 1 hour if expecting company. ENJOY!
This is roughly 1200 calories for the entire recipe (may be slightly less since I "assumed" the 1tsp per piece from frying oil).
This is from Cooks.com,
submitted by "Shannon"
CREAMY CAESAR SALAD DRESSING
1 cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic (minced or pressed) (fresh, not from a jar; really makes a difference)
1/4 tsp salt*
1/8 tsp pepper
1/2 c Parmesan cheese**
1 tbsp of milk or half and half***
*I usually leave out the salt
**Use fresh Parm that you grate yourself, if possible
***I usually just use water, so I don't have to worry about the dressing going bad if I don't use it up in one day.
I LOVE this recipe! I've been using it for a few years.
It is really unbelievably good, and so quick to make.
I usually make it right in a mayo jar.
Add a bit more lemon juice and/or Worcestershire sauce if you think it needs it.
When I make the salad, I drizzle some really good olive oil on the lettuce along with the dressing.
I made the wrapped shrimp today with some minor modifications and they were really good!
6 large shrimp - about 110 cals
6 won ton wrappers - about 120 cals
1T hoisin sauce for the dipping sauce 50 cals
I marinated the peeled shrimp in a little lemon grass paste and low-sodium soy sauce for an hour (devein and slice them almost in half so they don't curl up). I skipped the egg wash and just laid the shrimp on the wrapper and wet the exposed area, sprinkled with fresh cracked black pepper and wrapped them tightly then pan fried (a deep frier would be a must for a large batch!) for 4 minutes and they were prefect. The dipping sauce was 1T hoisin sauce, a splash of the low sodium soy sauce and 1/2tsp cayenne pepper sauce.
For the calories, this was a really great lunch dish!
I'd serve this with a sweet and hot cucumber salad (like thai cucumbers).
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