A Tasty Dish http://atastydish.com Sat, 13 Aug 2016 20:13:33 +0000 en-US hourly 1 https://wordpress.org/?v=4.2.38 HERSHEY®’S “Perfectly Chocolate Chocolate Cake” http://atastydish.com/hersheys-perfectly-chocolate-chocolate-cake/ http://atastydish.com/hersheys-perfectly-chocolate-chocolate-cake/#comments Fri, 26 Jun 2015 12:11:41 +0000 http://atastydish.com/?p=867
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HERSHEY®'S "Perfectly Chocolate" Chocolate Cake
This is the BEST scratch chocolate cake ever invented! It is amazing!
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6030 calories
981 g
642 g
230 g
58 g
78 g
1957 g
4598 g
771 g
5 g
139 g
Nutrition Facts
Serving Size
1957g
Amount Per Serving
Calories 6030
Calories from Fat 2027
% Daily Value *
Total Fat 230g
354%
Saturated Fat 78g
389%
Trans Fat 5g
Polyunsaturated Fat 26g
Monounsaturated Fat 113g
Cholesterol 642mg
214%
Sodium 4598mg
192%
Total Carbohydrates 981g
327%
Dietary Fiber 25g
100%
Sugars 771g
Protein 58g
Vitamin A
80%
Vitamin C
1%
Calcium
92%
Iron
74%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups white sugar
  2. 1 3/4 cups all-purpose flour (unbleached and unbromated)
  3. 3/4 Hershey'®s Cocoa Powder
  4. 1 1/2 teaspoons baking powder
  5. 1 1/2 teaspoons baking soda
  6. 1 teaspoon salt
  7. 2 eggs
  8. 1 cup milk
  9. 1/2 cup vegetable oil
  10. 2 teaspoons vanilla extract
  11. 1 cup boiling water
  12. Chocolate frosting
  13. 1/2 cup butter
  14. 2/3 cup HERSHEY®'S Cocoa Powder
  15. 3 cups confectioners' sugar
  16. 1/3 cup milk
  17. 1 teaspoon vanilla extract
Instructions
  1. 1. Heat oven to 350º F. Grease and flour two 9-inch cake pans.
  2. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. 3. Bake 30 to 35 mins. or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
  4. 4. To make "Perfectly Chocolate" Chocolate Frosting; Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
  5. 5. One Pan Cake: Grease and flour 13X9X2-inch baking pan. Heat oven to 350º F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  6. 6. Three layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350º F. Pour bagtter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  7. 7. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350º F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  8. 8. Cupcakes; Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350º F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Notes
  1. I have only made this in 2-9 inch round layer cake pans.
  2. This is NOT my original recipe. It is the HERSHEY®'S recipe that used to be on the cocoa can.
  3. It IS the BEST chocolate cake from scratch I have EVER made/eaten!!!!
beta
calories
6030
fat
230g
protein
58g
carbs
981g
more
A Tasty Dish http://atastydish.com/
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]]> http://atastydish.com/hersheys-perfectly-chocolate-chocolate-cake/feed/ 0 Coconut Shrimp http://atastydish.com/828/ http://atastydish.com/828/#comments Tue, 21 Oct 2014 13:39:41 +0000 http://atastydish.com/?p=828
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Coconut Shrimp
These coconut shrimp are so tasty and the sweet & spicey chili sauce is a perfect match with them!
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1148 calories
109 g
883 g
53 g
58 g
39 g
480 g
3808 g
48 g
0 g
12 g
Nutrition Facts
Serving Size
480g
Amount Per Serving
Calories 1148
Calories from Fat 455
% Daily Value *
Total Fat 53g
82%
Saturated Fat 39g
196%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 883mg
294%
Sodium 3808mg
159%
Total Carbohydrates 109g
36%
Dietary Fiber 13g
53%
Sugars 48g
Protein 58g
Vitamin A
36%
Vitamin C
2%
Calcium
24%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 28 large shrimp (1 1/2 pounds)
  2. 1/3 cup cornstarch
  3. 3/4 tsp. salt
  4. 3/4 tsp. ground red pepper
  5. 3 large eggs
  6. 1 1/2 cups flaked sweetened coconut
  7. Cooking spray
Instructions
  1. Preheat oven to 400 degrees
  2. Prepare shrimp: peel, devein, rinse in cold water and dry
  3. Combine cornstarch, salt and pepper on a plate or wide bowl
  4. Put egg whites in small bowl
  5. Put coconut on a plate
  6. One shrimp at a time, dredge in cornstarch mixture then egg then coconut
  7. Place on heavily greased cookie sheet then lightly spray cooking spray on the shrimp before baking
  8. Bake 10 minutes at 400 on each side
beta
calories
1148
fat
53g
protein
58g
carbs
109g
more
A Tasty Dish http://atastydish.com/
IMG_2953

 

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]]> http://atastydish.com/828/feed/ 0 Gluten-Free Fish Fry Tilapia http://atastydish.com/gluten-free-fish-fry-tilapia/ http://atastydish.com/gluten-free-fish-fry-tilapia/#comments Thu, 24 Jul 2014 12:40:27 +0000 http://atastydish.com/?p=823
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Gluten-Free Fish Fry-Tilapia
Serves 4
This was surprisingly tasty and very quick to make!
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Prep Time
5 min
Cook Time
10 min
Total Time
20 min
Prep Time
5 min
Cook Time
10 min
Total Time
20 min
544 calories
26 g
204 g
29 g
47 g
10 g
237 g
123 g
0 g
0 g
18 g
Nutrition Facts
Serving Size
237g
Servings
4
Amount Per Serving
Calories 544
Calories from Fat 252
% Daily Value *
Total Fat 29g
45%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 204mg
68%
Sodium 123mg
5%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
0%
Sugars 0g
Protein 47g
Vitamin A
8%
Vitamin C
0%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tilapia filets
  2. 1 1/2 cups almond flour or finely ground almonds
  3. 2 eggs
  4. 3 TBS butter
Instructions
  1. 1. Heat large non-stick skillet (I love the "Green pans" for this) with 1 TBS olive oil, melt the butter in the oil.
  2. 2. When the foam subsides, coat the fish in the egg, then dredge in the almond flour.
  3. 3. Cook until the fish is browned and opaque in the center, about 3 minutes per side. (a little longer if it is on the thicker side)
Notes
  1. This was delicious served with the fresh Pico de Gallo salsa!
Adapted from Sally Cevasco-A Tasty Dish
beta
calories
544
fat
29g
protein
47g
carbs
26g
more
Adapted from Sally Cevasco-A Tasty Dish
A Tasty Dish http://atastydish.com/
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]]> http://atastydish.com/gluten-free-fish-fry-tilapia/feed/ 0 Stuffed Poblano Chiles http://atastydish.com/stuffed-poblano-peppers/ http://atastydish.com/stuffed-poblano-peppers/#comments Thu, 24 Jul 2014 12:02:46 +0000 http://atastydish.com/?p=818
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Stuffed Poblano Peppers
Serves 6
This was the first time I "charred" peppers on the grill. *Note to self, stop "charring" while the peppers still have some shape left to them.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
214 calories
22 g
24 g
11 g
9 g
5 g
207 g
274 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 214
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 274mg
11%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
11%
Sugars 7g
Protein 9g
Vitamin A
26%
Vitamin C
127%
Calcium
18%
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.
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Ingredients
  1. 6 Poblano chiles
  2. 2 ears shucked corn
  3. Cooking spray
  4. 2 cups chopped seeded tomato, divided
  5. 1 cup hot cooked brown rice (I substituted quinoa and it was great!)
  6. 1/4 cup fresh cilantro, divided
  7. 2 TBS pine nuts, toasted
  8. 2 TBS cream cheese (1/3-less-fat cream cheese is called for but I used regular because that is what I had)
  9. 2 tsp. lime juice
  10. 1/4 tsp kosher salt (I used sea salt)
  11. 3 garlic cloves, minced
  12. 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
  13. 2 ounces queso fresco, crumbled (about 1/2 cup) (I found this at Wegmans-very tasty stuff)
Instructions
  1. 1. Preheat grill
  2. 2. Lightly coat poblanos and corn with cooking spray. Place poblanos and corn on grill rack. Grill poblanos 12 minutes or until charred, turning occasionally. Grill corn 10 minutes or until lightly charred, turning occasionally. (mine was already cooked so I just charred it a bit) Wrap poblanos in foi; let stand 15 minutes. Peel and discard skins. Cut a length-wise slit in each chile; discard seeds and membranes. Set aside.
  3. 3. Preheat oven to 400 degrees
  4. 4. Cut kernels from ears of corn. Combine kernels, 1 cup tomato, rice, 2 TBS cilantro, pine nuts, and next 5 ingredients (through Monterey Jack); toss well to combine. open each poblano; divide rice mixture evenly among chiles (chiles will be very full). Place on a baking sheet bake at 400 degrees for 7 minutes or until hot.
  5. Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 mins. or until cheese is lightly browned.
  6. Place chiles on a platter. Sprinkel with remaining 1 cup tomato and remaining 2 TBS cilantro. Serve with hot sauce, if desired. (I served it with some fresh pico de gallo salsa which was jut the right accompaniment)
Adapted from Sally Cevasco-A Tasty Dish
beta
calories
214
fat
11g
protein
9g
carbs
22g
more
Adapted from Sally Cevasco-A Tasty Dish
A Tasty Dish http://atastydish.com/
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]]> http://atastydish.com/stuffed-poblano-peppers/feed/ 0 Pork Tenderloin with Roasted Cherries and Shallots http://atastydish.com/pork-tenderloin-with-roasted-cherries-and-shallots/ http://atastydish.com/pork-tenderloin-with-roasted-cherries-and-shallots/#comments Mon, 21 Jul 2014 21:51:07 +0000 http://atastydish.com/?p=814
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Pork Tenderloin with Roasted Cherries and Shallots
Serves 4
Delicious Roast pork tenderloin with a cherry twist!
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Prep Time
39 min
Cook Time
39 min
Total Time
39 min
Prep Time
39 min
Cook Time
39 min
Total Time
39 min
293 calories
10 g
91 g
14 g
31 g
4 g
212 g
535 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
212g
Servings
4
Amount Per Serving
Calories 293
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 91mg
30%
Sodium 535mg
22%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
6%
Sugars 6g
Protein 31g
Vitamin A
23%
Vitamin C
18%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 Tbsp. olive oil
  2. 3/4 tsp. kosher salt, divided
  3. 1 to 2 tsp. fresh ground black pepper (to taste)
  4. 1 to 2 tsp. ground cumin
  5. 1 tsp. ground cinnamon
  6. 1 (1-pound) pork tenderloin, trimmed (they usually come trimmed)
  7. 3 large shallots
  8. 8 ounces fresh cherries, pitted and halved
  9. 1/4 cup unsalted chicken stock
  10. 2 TBS. balsamic vinegar (I used white balsamic vinegar)
  11. 1 TBS. butter (I left this out by mistake. It still tasted fantastic but next time I'm going to try remembering to add it. It was sitting right there and I forgot it!)
  12. 1/4 cup coursely chopped fresh flat-leaf parsley
Instructions
  1. Preheat oven to 425 degrees
  2. 2. Heat a large ovenproof skillet over medium-high heat. (I used a "green" 10" frying pan, but you can also use good ole cast iron!)
  3. Add 1 TBS. oil; swirl to coat. Combine 1/2 tsp. of the salt, pepper, cumin, cinnamon. Rub pork with spice mixture. Add pork to pan; saute 4 minutes. Turn pork over; place pan in oven and bake at 425 degrees for 15 mins. or until a thermometer registers 140 degrees (I have to be honest here, I never use a thermometer. I just check it to make sure it's done to my liking but some folks might need to use the thermometer for security sake. I recommend doing whatever you have to do to get the desired result!)
  4. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pok stand 10 minutes. Cut into thin slices.
  5. 3. Add remaining 1 TBS. oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 tsp. salt. Place pan in oven.; bake at 425 degrees for 10 minutes (do not turn cherries). Carefully remove pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy (reduced and thicker). Remove from heat, stir in butter. Serve cherry mixture with pork; sprinkle with parsley.
Notes
  1. This was surprisingly tasty. I was making it for company that I thought would appreciate it but honestly it was so tasty that I took the leftovers to my sister's the next day and it was just as good as leftovers! (You can feed sisters leftovers but I don't recommend doing that to new friends or guests)
Adapted from atastydish.com
beta
calories
293
fat
14g
protein
31g
carbs
10g
more
Adapted from atastydish.com
A Tasty Dish http://atastydish.com/
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]]> http://atastydish.com/pork-tenderloin-with-roasted-cherries-and-shallots/feed/ 0 Beef and Veggie Shish Kabobs http://atastydish.com/808/ http://atastydish.com/808/#comments Wed, 28 May 2014 18:19:14 +0000 http://atastydish.com/?p=808
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Beef & Veggie Shish Kabobs
Serves 2
I threw this together on Memorial Day so I could grill them but then as luck would have it, ran out of gas for the grill just as I was putting them on! Thank goodness for great neighbors as I ran next door and threw the skewers on her grill that was already hot as she took her dinner off. The results: It was off the hook!
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
640 calories
34 g
0 g
56 g
7 g
8 g
510 g
1170 g
14 g
0 g
46 g
Nutrition Facts
Serving Size
510g
Servings
2
Amount Per Serving
Calories 640
Calories from Fat 492
% Daily Value *
Total Fat 56g
86%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 1170mg
49%
Total Carbohydrates 34g
11%
Dietary Fiber 6g
25%
Sugars 14g
Protein 7g
Vitamin A
45%
Vitamin C
435%
Calcium
14%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the veggie marinade
  1. 1/4 cup olive oil (extra virgin or regular)
  2. 2 Tbsp. worcestershire sauce
  3. 2 Tbsp. light soy sauce (or regular)
  4. 2 shakes of dried parsley or about a Tbsp. of chopped fresh
  5. 2 shakes dried oregano or about a Tbsp. of chopped fresh
  6. 1 Tbsp. fresh chopped rosemary
  7. Freshly ground pepper to taste
  8. 2 cloves crushed garlic
  9. 2 tsp. dry mustard
  10. Sea salt to taste (just a pinch or so)
  11. 1 Tbsp. fresh grated ginger
Veggies
  1. 1 red pepper chopped into chunks
  2. 1 orange pepper chopped into chunks
  3. 1 Vadalia sweet onion chopped into quarters
  4. Several mushrooms brushed clean, stems trimmed and left whole
  5. (substitute, add, delete any vegetables you love here)
For the Beef marinade
  1. *1 package Weber dry black peppercorn marinade mix
  2. 1/4 cup olive oil (either will do)
  3. 1/4 cup water
  4. 2 Tbsp. white vinegar (you can substitute any other vinegar if you have to)
  5. *Note: if you can't find a good peppercorn dry marinade in the stores you can make your own, just put the rest of the ingredients in the bag and then crack a ton of black pepper into it and any other herbs and spices you like on your steak)
Steak
  1. 1 Ribeye steak cut into chunks
Instructions
  1. Mix: the veggie marinade ingredients together in a gallon zip-loc bag
  2. Place all vegetables in with the marinade (let sit at room temp for 20 mins. to 1 hour)
  3. Mix: Marinade for meat into a separate zip-loc bag and put meat chunks in with the marinade
Notes
  1. This is so delicious and amazingly easy to make!
  2. Feel free to experiment with different veggies and meat too.
  3. You can increase all quantities to make more servings.
beta
calories
640
fat
56g
protein
7g
carbs
34g
more
A Tasty Dish http://atastydish.com/
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]]> http://atastydish.com/808/feed/ 0 Pasta al Cavolfiore (Pasta with Cauliflower) http://atastydish.com/pasta-al-cavolfiore-pasta-with-cauliflower/ http://atastydish.com/pasta-al-cavolfiore-pasta-with-cauliflower/#comments Tue, 09 Jul 2013 23:07:31 +0000 http://atastydish.com/?p=743
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Pasta al Cavolfiore (Pasta with Califlower)
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
2160 calories
90 g
413 g
139 g
153 g
83 g
1553 g
5026 g
38 g
0 g
46 g
Nutrition Facts
Serving Size
1553g
Amount Per Serving
Calories 2160
Calories from Fat 1215
% Daily Value *
Total Fat 139g
213%
Saturated Fat 83g
417%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 41g
Cholesterol 413mg
138%
Sodium 5026mg
209%
Total Carbohydrates 90g
30%
Dietary Fiber 24g
95%
Sugars 38g
Protein 153g
Vitamin A
136%
Vitamin C
562%
Calcium
414%
Iron
93%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1/4 cup olive oil2 TBS. butter
  2. 1 medium cauliflower, broken into one-inch flowerets
  3. 3 medium cloves of garlic crushed or finely chopped
  4. 1 bay leaf
  5. 2 tsp. basil (I use fresh and a lot of it)
  6. fresh oregano too (the original recipe does not call for it but hey it tastes great when you add it!)
  7. 2 cups tomato puree (I use a can of puree or crushed tomatoes and it is 28 oz.)
  8. salt & lots of fresh ground black pepper
  9. 2 cups mixed, grated parmesan and cheddar cheeses
  10. 1 lb. (uncooked) thin spagetti
Instructions
  1. Step 1: Heat 2 TBS. olive oil in a deep, heavy skillet.
  2. add crushed garlic, bay leaf, basil and oregano.
  3. Saute about one minute, then add cauliflower, and sprinkle it with about 1 tsp. salt.
  4. Saute until the cauliflower is tender. You might want to add a little water to it (1/2 to 1 cup) to steam it along. (I like to steam it a little on its own first and then add it)
  5. When cauliflower is tender, add tomato puree, and lower to a simmer. Simmer 15 or so minutes.
  6. Step 2: Cook the spagetti in plenty of boiling water. (8-10 minutes if it is dry pasta. It will only take about 4 mins. if it is fresh)
  7. Drain and toss with remaining olive oil, butter and half the cheese.
  8. Spread onto a platter and pour the cauliflower sauce over.
  9. Top with more cheese.
  10. Serve immediately!
Adapted from Sally Cevasco
beta
calories
2160
fat
139g
protein
153g
carbs
90g
more
Adapted from Sally Cevasco
A Tasty Dish http://atastydish.com/
Please scroll down and like and comment! Thanks.

 

 

 

 

 

 

 

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]]> http://atastydish.com/pasta-al-cavolfiore-pasta-with-cauliflower/feed/ 0 Sugar Peas sauteed with Fresh Taragan http://atastydish.com/sugar-peas-sauteed-with-fresh-taragan/ http://atastydish.com/sugar-peas-sauteed-with-fresh-taragan/#comments Thu, 06 Jun 2013 12:59:36 +0000 http://atastydish.com/?p=735
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]]> IMG_1205This is so easy and very tasty too!

Just heat some olive oil and a little butter (butter is optional) in a skillet to medium high heat.

Clean the fresh sugar pea pods and drain them (you can pat them dry with a paper towel too which will reduce the spattering when they hit the hot oil)

Throw them into the hot oil (and butter) and stir them around for a few minutes.

Toss the fresh taragan in at the last second and stir around again.

Viola! They are finished!

 

 

 

 

 

Please Share and comment below! Thanks

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]]> http://atastydish.com/sugar-peas-sauteed-with-fresh-taragan/feed/ 0 My Favorite Cheese http://atastydish.com/my-favorite-cheese/ http://atastydish.com/my-favorite-cheese/#comments Thu, 25 Apr 2013 15:35:25 +0000 http://atastydish.com/?p=695
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]]> Having lived in Vermont for 19 years I had the wonderful introduction to

Cabot Cheese! It has been my favorite ever since. It wasn’t so easy to find

here in Maryland when I first moved here many years ago but now it can

be found in most grocery stores throughout the region.

Cabot is an icon in New England for very good reason. I particularly love

the Seriously Sharp cheese. I use if for everything from Mac & Cheese, cheese and crackers,

grilled cheese (and varieties of grilled cheese, i.e. & tuna, and or tomato, etc.), omelets,

cheese sauces and on and on.

You can get a number of tasty recipes from their website here:

http://www.cabotcheese.coop/

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]]> http://atastydish.com/my-favorite-cheese/feed/ 0 Yogurt Cucumber Sauce http://atastydish.com/yogurt-cucumber-sauce/ http://atastydish.com/yogurt-cucumber-sauce/#comments Thu, 25 Apr 2013 15:20:25 +0000 http://atastydish.com/?p=691
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]]> If you have known me for any length of time you know that I am very much into FRESH and NATURAL ingredients! This is why I love Chobani Greek Yogurt. It is made with the best ingredients with no artificial

additives or preservatives. It also contains twice the protein of other yogurts with  5 live & active cultures, including 3 probiotics!

 

 

Visit their site for more great recipes here:

http://chobani.com/kitchen/just-add-good/

They also have a really cool conversion chart to create healthier but still TASTY

recipes just scroll down on that page to see it.

Here is a recipe for a wonderful sauce I like to serve with fish. Particularly salmon:

1 Cup Chobani Plain Greek Yogurt (fat free)

1/2 Burpless cucumber peeled and grated (the long skinny ones usually wrapped in plastic) (these are less likely to “repeat” on you)

Fresh garlic (one small clove crushed)

Fresh Dill Weed (snipped) to taste

Mix the yogurt and grated cucumber then add the crushed garlic and snipped dill weed.

Serve this wonder sauce over any kind of fish.

Pecan crusted Salmon:

Spread about a TBS of Chobani Plain Greek Yogurt over the salmon

then cover with finely chopped pecans mixed with a little parmesan and just a touch of olive oil

You can add some fresh chopped parsley to this if desired.

Spread over salmon and then bake in oven at 350 for about 20 mins. (depending on thickness and desired doneness)

Viola!

A scrumptious meal!

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