Category Archives: FoodTalk

Molasses Oatmeal Raisin Cookie Recipe

Molasses Oatmeal Raisin Cookie Recipe
Yields 24
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Prep Time
30 min
Cook Time
13 min
Prep Time
30 min
Cook Time
13 min
244 calories
36 g
36 g
10 g
5 g
5 g
60 g
113 g
15 g
0 g
4 g
Nutrition Facts
Serving Size
60g
Yields
24
Amount Per Serving
Calories 244
Calories from Fat 83
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg
12%
Sodium 113mg
5%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
10%
Sugars 15g
Protein 5g
Vitamin A
5%
Vitamin C
0%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup unsalted butter, softened to room temperature
  2. 1 cup packed light or dark brown sugar
  3. 1/4 cup granulated sugar
  4. 2 large eggs
  5. 1 Tablespoon vanilla extract
  6. 1 Tablespoon molasses
  7. 1 and 1/2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1 and 1/2 teaspoons ground cinnamon
  10. 1/2 teaspoon salt
  11. 3 cups old-fashioned whole rolled oats
  12. 1 cup raisins
Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
  3. Beat in the oats and raisins on low speed. Dough will be thick. Chill the dough for 30 minutes in the refrigerator. Allow to sit at room temperature for at least 15 minutes before rolling and baking.
  4. Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
  5. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
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calories
244
fat
10g
protein
5g
carbs
36g
more
Adapted from Sally's Baking Addiction
Preston Cooks For You http://prestoncooks.com/

Guacamole Recipe

Guacamole
Serves 6
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Prep Time
20 min
Prep Time
20 min
21 calories
6 g
0 g
0 g
1 g
0 g
75 g
29 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
75g
Servings
6
Amount Per Serving
Calories 21
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 1g
Vitamin A
8%
Vitamin C
25%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 large avocadoes, slightly soft
  2. 2 large limes, juice of
  3. 1 medium white onion, diced
  4. 1/2 cup fresh cilantro, chopped
  5. 1 large tomato, Diced (I like to scoop the seeds out first)
  6. 1 clove garlic, minced
  7. salt
  8. finely chopped fresh jalapeno (optional)
Instructions
  1. Slice avocados in half then discard the seed. Scoop out of shell with a spoon. Place in bowl then add juice of one fresh lime to prevent browning. Use a fork to mash to desired consistency.
  2. Add chopped onions, tomato, garlic and cilantro. Stir gently to mix ingredients while adding juice of second lime and then salt to taste. Stir just slightly, until incorporated. Add jalapeño to taste.
  3. Serve with tortilla chips for a dip or as a side to any Mexican dish.
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calories
21
fat
0g
protein
1g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/

Chicken Tortilla Soup Recipe

This is sure to spice things up on a cold winter night.

 

Chicken Tortilla Soup
Serves 8
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
522 calories
42 g
80 g
27 g
31 g
11 g
560 g
596 g
9 g
0 g
14 g
Nutrition Facts
Serving Size
560g
Servings
8
Amount Per Serving
Calories 522
Calories from Fat 236
% Daily Value *
Total Fat 27g
42%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 80mg
27%
Sodium 596mg
25%
Total Carbohydrates 42g
14%
Dietary Fiber 9g
34%
Sugars 9g
Protein 31g
Vitamin A
27%
Vitamin C
178%
Calcium
33%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 whole Boneless, Skinless Chicken Breasts
  2. 2 Tablespoon Olive Oil
  3. 1-1/2 teaspoon Cumin
  4. 1 teaspoon Chili Powder
  5. 1/2 teaspoon Garlic Powder
  6. 1/2 teaspoon Salt
  7. 1 Tablespoon Olive Oil
  8. 1 cup Diced Onion
  9. 1/4 cup Diced Green Bell Pepper
  10. 1/4 cup Red Bell Pepper
  11. 1 Bay leaf
  12. 3 cloves Garlic, Minced
  13. 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  14. 1 cup frozen corn
  15. 32 ounces, fluid Low Sodium Chicken Stock
  16. 3 Tablespoons Tomato Paste
  17. 4 cups Hot Water
  18. 2 cans (15 Oz. Can) Black Beans, Drained
  19. 3 Tablespoons Cornmeal Or Masa
  20. 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  21. _____
FOR THE GARNISHES
  1. Sour Cream
  2. Diced Avocado
  3. Diced Red Onion
  4. Salsa Or Pico De Gallo
  5. Grated Monterey Jack Cheese
  6. Cilantro
Instructions
  1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
  2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
  3. Heat 2 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
  4. Pour in Rotel, chicken stock, tomato paste, bay leaf, water, and black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
  6. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese
Notes
  1. To save time, use store bought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast your own chicken if you want.
Adapted from The Pioneer Woman
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calories
522
fat
27g
protein
31g
carbs
42g
more
Adapted from The Pioneer Woman
Preston Cooks For You http://prestoncooks.com/

Gumbo Recipe

OMG.  Peaches Lennox came to Thanksgiving and brought a beautiful pot of Gumbo.  Evilly, he cackled as he threw the live crab in the pot to be boiled alive.  I wonder if it suffered?  Anyhow, it was real tasty.  

Gumbo
Serves 8
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Prep Time
15 min
Cook Time
2 min
Prep Time
15 min
Cook Time
2 min
473 calories
19 g
122 g
32 g
26 g
8 g
425 g
1583 g
7 g
0 g
21 g
Nutrition Facts
Serving Size
425g
Servings
8
Amount Per Serving
Calories 473
Calories from Fat 290
% Daily Value *
Total Fat 32g
50%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 122mg
41%
Sodium 1583mg
66%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
11%
Sugars 7g
Protein 26g
Vitamin A
17%
Vitamin C
45%
Calcium
13%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large boneless skinless chicken breast halves
  2. Salt and pepper
  3. 1/4 cup vegetable oil
  4. 1 pound smoked sausage, cut into 1/4-inch slices
  5. 1/2 cup all-purpose flour
  6. 5 tablespoons margarine
  7. 1 large onion, chopped
  8. 8 cloves garlic minced
  9. 1 green bell pepper, seeded and chopped
  10. 3 stalks celery chopped
  11. 1/4 cup Worcestershire sauce
  12. 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  13. 4 cups hot water
  14. 5 beef bouillon cubes
  15. 1 (14-ounce can) stewed tomatoes with juice
  16. 2 cups frozen sliced okra
  17. 4 green onions, sliced, white and green parts
  18. 1/2 pound small shrimp, peeled, deveined and cooked
Instructions
  1. Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
  2. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
  3. Live or Dead Crab OPTIONAL!
Adapted from The Food Network
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calories
473
fat
32g
protein
26g
carbs
19g
more
Adapted from The Food Network
Preston Cooks For You http://prestoncooks.com/