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Index
1. Yam
Pecan Biscuits
2. Yogurt, Berries and Pecans on
Crispbread
3. Zatarain's Carnival Jambalaya
4. Zesty
Shrimp and Orange Fajitas With Whole Wheat Tortillas
5. Zuccotto Frangelico Recipe
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1. Yam Pecan Biscuits
Ingredients
1
medium sweet potato (yam) or 1 (15-ounce) can sweet potatoes,
drained and mashed
3 cups all-purpose baking mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/3 cup chopped pecans
3/4 cup skim milk
1 teaspoon vanilla
Preparation
Place fresh* sweet potato and water (enough to cover tops of
sweet potatoes) in microwave-safe dish; cover and microwave
about 3 to 4 minutes until done; drain, peel and mash.
Preheat oven to 450°F. In large bowl, combine baking mix,
sugar, cinnamon, nutmeg and pecans. Add yams, milk and
vanilla, mixing until well combined. Roll on floured surface
to 1-inch thick.
Cut with 2-inch cutter or glass and place on baking sheet.
Bake 10 to 12 minutes or until golden.
Serves
Makes 1 1/2 dozen biscuits.
Notes,
Tips & Suggestions
*Canned sweet potatoes are precooked
For another way to enjoy these biscuits, cut yam pecan
biscuits in half, spread with honey-mustard sauce and place
sliced ham inside.
Source
Louisiana Sweet Potato CommissionNational
Pork BoardGeorgia
Pecan Commission
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2. Yogurt, Berries and Pecans on Crispbread
Ingredients
3
pieces Wasa Multi Grain Crispbread (may substitute any
variety)
1/3 cup low-fat vanilla or plain yogurt
1/4 cup raspberries
1/4 cup blueberries
1/4
cup blackberries
1/3 cup pecans, slightly chopped
Fresh mint leaves to garnish
Preparation
SPREAD yogurt on crispbread. Top with equal amounts of berries
and pecans.
GARNISH with fresh mint if desired.
STORE remaining ingredients in refrigerator 4 to 5 days.
Preparation
Time
10 minutes
Serves
Serves 3
Notes,
Tips & Suggestions
TIP: Substitute your favorite berries and nuts or your
favorite yogurt.
Source
Wasa Crispbread
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3. Zatarain's Carnival Jambalaya
Ingredients
5 cups water
1/4 cup oil (optional)
2 packages Zatarain's Jambalaya Mix
1 pound boneless skinless chicken breasts, cubed
1 pound smoked sausage, sliced 1/4-inch thick
1/2 cup sliced green onions (optional)
Preparation
Bring water and oil to boil in large saucepan. Stir in rice
mixes, chicken and sausage; return to boil. Reduce heat to
low; cover and simmer 25 minutes or until rice is tender.
Remove from heat. Let stand 5 minutes. Sprinkle with green
onions before serving.
Preparation
Time
5 minutes
Cooking
Time
25 minutes
Serves
Makes 12 (1-cup) servings
Notes,
Tips & Suggestions
Variation: Two cups cubed cooked ham and/or 1 pound medium
shrimp, peeled, deveined and halved crosswise, may be added to
rice mixture after 10 minutes of cooking time. Continue as
directed.
Source
Zatarain's
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4. Zesty Shrimp and Orange Fajitas With
Whole Wheat Tortillas
Ingredients
1
cup 100% orange juice
1/4 cup fresh lime juice
1 medium onion, peeled and cut into 1/4-inch strips
2 medium red bell peppers, seeded and cut into 1/4-inch strips
2
medium yellow peppers, seeded and cut into 1/4-inch strips
3 oranges, peeled and cut into segments
1 cup fresh cilantro leaves
2
teaspoons ground cumin
2 teaspoons ancho chili powder
Salt and pepper to taste
24
10- to 15-count shrimp (about 1 1/2 pounds), peeled and
de-veined
2 tablespoons grapeseed or canola oil, divided
Non-stick cooking spray
12
6- to 8-inch whole wheat tortillas
Large cloth napkin or dish towel to keep tortillas warm
Preparation
Combine all ingredients, except shrimp and oil, in medium
mixing bowl. Season with salt and pepper. Toss shrimp into
marinade and refrigerate 2 hours.
To cook, remove shrimp from marinade and let drain 5 minutes.
Drain vegetables from marinade through large colander over
saucepot. Bring reserved marinade liquid to boil, then reduce
heat and simmer 5 minutes; set aside.
Heat large cast-iron skillet over medium-high heat. Add half
of oil to skillet. Add shrimp and sauté until lightly browned
and cooked through. Remove shrimp from skillet and keep warm.
Add other half of oil to skillet, followed by drained
vegetables. Cook until onions are translucent, about 5
minutes. Turn heat up to high and spread vegetables evenly
throughout skillet.
Vegetables will start to brown on bottom of skillet. Arrange
shrimp over vegetables and add reserved marinade.
Heat large skillet over medium-high heat. Lightly spray one
side of each tortilla with non-stick cooking spray. Place
tortilla, sprayed-side down, into hot skillet. Cook until
tortilla begins to expand, about 1 minute, then flip and cook
another minute. Place tortilla on large napkin. Repeat until
all tortillas are cooked. Stack tortillas as cooked, then wrap
with napkin and place on serving plate.
Serve immediately with side of your favorite guacamole and
plate of warmed whole wheat tortillas.
Preparation
Time
30 minutes
Total
Time
2 1/2 hours (2 for marinating)
Nutrients per serving:
Calories: 500 Total Fat: 12g
Cholesterol: Protein: 28g
Carbohydrates: 67g Sodium: 607mg
Serves
Makes 6 (14 1/2-ounce) servings
Notes,
Tips & Suggestions
Analysis from Genesis R&D by ESHA Research, Inc.
Source
Florida Department of Citrus
------------------------------------------------------
5. Zuccotto Frangelico Recipe
This heavenly dessert will bring a smile to your face.
From "Above & Beyond
Parsley... Food for the Senses," published in
cooperation with your Daily InBox newsletter.
INGREDIENTS:
1 cup blanched hazelnuts
5 ounces semisweet chocolate chips
1 (10-ounce) pound cake
6 tablespoons Frangelico
2 cups heavy cream, cold
3/4 cup powdered sugar
Whipped cream, to garnish
TO PREPARE:
Toast hazelnuts in a 400 degree oven for about 5 minutes.
(If blanched hazelnuts are not available, toast with skins on,
then rub with a dry dish towel to remove; some skins may
remain.) Cool and chop. Chop 3 ounces of chocolate
chips and combine with nuts. Set mixture aside.
Line a 1-1/2 to 2-quart round-bottomed bowl with a damp layer
of cheesecloth or with plastic wrap (spray plastic wrap with
nonstick cooking spray after lining bowl). Cut several
3/8-inch thick slices from pound cake, then halve each slice
diagonally to form 2 triangles. Moisten each triangle on
1 side with Frangelico and lightly press, dry-side down,
against lining of bowl (narrow end of triangle should point
down). Cover interior of bowl with cake, filling in
"holes" with smaller pieces. Reserve uncut
portion of cake.
Melt remaining 2 ounces chocolate chips. In a
well-chilled bowl, whip cream and sugar until stiff.
Stir in reserved chocolate chip-nut mixture. Divide
whipped cream mixture and spread 1/2 evenly over entire cake
surface in bowl. Fold melted chocolate into remaining
1/2 and spoon mixture into bowl (completely fill cavity).
Level off surface of bowl contents, trimming away any
protruding cake. Slice additional pieces from remaining
pound cake, moisten with Frangelico, and use, liqueur-side
down, to seal off top of bowl. Trim edges to make them
round. Cover bowl with plastic wrap and refrigerate
overnight or up to 2 days.
When ready to serve, uncover, place a flat serving dish over
the top and turn upside down. Lift off bowl and
carefully remove cheesecloth. Serve chilled, garnished
with additional whipped cream if desired.
SERVES: 6 - 8
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