Spinach Artichoke Chicken

April 30, 2014 Sharon Leave a comment

olive oil spray
8 chicken breasts
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
2 shallots, chopped
1 clove garlic, minced
½ cup Greek yogurt
½ cup mayonnaise
½ cup Parmesan cheese
½ cup shredded mozzarella cheese

Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.

Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.

Let stand about 5 minutes before serving.

Sharon Springfield

Spinach Artichoke Chicken

Breads, Breakfast

Strawberry Chocolate Chip Muffins

April 29, 2014 Sharon Leave a comment

Skinny Strawberry Chocolate Chip Muffins

Ingredients:

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips

Directions:

Preheat oven to 350º F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.

In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined – do not overmix. Fold in the strawberries and chocolate chips.

Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Allow muffins to cool and enjoy!

Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.

Sharon Springfield

Strawberry Chocolate Chip Muffins

Appetizers, Cajun, Main Dish, Seafood, Shrimp

New Orleans Style BBQ Shrimp

April 28, 2014 Sharon Leave a comment

Ruth’s Chris New Orleans-Style BBQ Shrimp

Ingredients:

20 large (16/20) shrimp, peeled and de-veined
1 ounce canola oil
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Worcestershire Sauce
1 teaspoon Tabasco
1/2 teaspoon cayenne
1/2 teaspoon paprika
8 ounces (2 sticks) salted butter

Directions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.

Place shrimp on four plates and enjoy.

Sharon Springfield

New Orleans Style BBQ Shrimp Recipe

Brownies, Chocolate, Desserts

Cappuccino Cheesecake Brownies

April 27, 2014 Sharon Leave a comment

Cappuccino Cheesecake Brownies

1 package of Pillsbury Mocha fudge flavored brownie mix
½ cup coconut oil
¼ cup strong brewed coffee
3 large eggs
1 8 oz package of cream cheese, softened
2 tablespoons of butter, softened
1 tablespoon of cornstarch
¼ teaspoon ground cinnamon
1 14 ounce can sweetened condensed milk
1 teaspoon Kahlua
1 canister of chocolate fudge frosting

Heat over to 325 degrees
Spray a 13×9 inch pan with no stick cooking spray
Prepare the brownie mix by package directions using the oil, water and 2 eggs.
Spread evenly in the bottom of the pan

Beat cream cheese, butter, cornstarch, and ¼ teaspoon of cinnamon.
In medium bowl with electric mixer on medium speed until fluffy.
Add the sweetened condensed milk, 1 egg and vanilla. Beat until smooth
Pour evenly over the brownie layer

Bake 48-52 minutes or until cheesecake mixture is just set in center. Cool and cover with chocolate fudge frosting.

Pin The Recipe for Cappuccino Cheesecake Brownies! Here’s the link: http://www.pinterest.com/pin/280278776784131907/

Recipe and Photo courtesy of:
https://www.facebook.com/tracy.c.davis1

Sharon Springfield

Cappuccino Cheesecake Brownies

Broccoli, Salads, Side Dishes, Vegetables

Broccoli Salad

April 26, 2014 Sharon Leave a comment

Broccoli Salad

This fresh broccoli salad could not be easier. It goes together in a few minutes and is a real crowd pleaser! 🙂

All you need is:

fresh broccoli florets (organic if possible)
T. Marzetti’s Slaw Dressing
1/4 red onion, diced
1 snack size package of raisins
1 cup grated cheddar cheese*

Wash and cut the broccoli florets off the stalk. Cut the big pieces into bite sized pieces. Combine the rest of the ingredients in a large bowl and mix it all up. *The pic above doesn’t show the cheese because I omitted it for a dairy free version.

Chill well. Stir it around before serving to coat the broccoli with the dressing. If you like, you can stir in chopped walnuts or pecans or sunflower seeds.

Sharon Springfield

Cooking With Sharon Springfield

Monthly Archives: April 2014

Spinach Artichoke Chicken

Spinach Artichoke Chicken

Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffins

New Orleans Style BBQ Shrimp

New Orleans Style BBQ Shrimp Recipe

Cappuccino Cheesecake Brownies

Cappuccino Cheesecake Brownies

Broccoli Salad

Broccoli Salad

Sharing my love of cooking and favorite recipes with you!