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Szechuan-Style Tofu Stir-fry

Published on 25 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 24 Tofu Copy 


1/3 cup low-sodium teriyaki sauce
3 tablespoons spicy stir-fry sauce
2 teaspoons cornstarch
4 tablespoons olive oil, divided
2 cups Vegetable Stir-Fry (frozen)
1 pound tofu, cut into bite-size cubes


Combine teriyaki sauce, stir-fry sauce and cornstarch in a small bowl. Set aside.
Heat 3 tablespoons oil in a wok or skillet over high heat.

Add vegetables and stir-fry for 5-7 minutes, or until tender.

Remove vegetables from the pan.
Heat remaining 1 tablespoon oil in the pan, add tofu and cook for 2 minutes.
Add sauce mixture and vegetables to the pan, stir to combine and cook until heated thoroughly.

Makes 3-4 servings.


Syrup Cake

Published on 25 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 18 Fathers Day Syrup Cake Copy 


½ cup (1 stick) butter or margarine, softened
1 cup sugar
4 large eggs
1¼ cups all-purpose flour
¼ teaspoon baking soda
1½ cups Hershey's Syrup


Preheat oven to 350°F. Grease a 13-by-9-by- 2-inch baking pan.
In a large bowl, beat butter, sugar and eggs until thoroughly blended.

Add flour and baking soda, blending well. Add syrup and mix thoroughly.

Spread the batter in the prepared pan.
Bake for 35-40 minutes, or until a wooden pick inserted in the center comes out clean. 
Cool completely in the pan on a wire rack.
Top with your favorite frosting and garnishes, if desired. 
Makes 8-10 servings


Grill Chicken with Avocado Red White and Blueberry Salsa

Published on 25 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 18 Fathers Day Grill Chicken Copy 


½ sweet white onion, minced
1 teaspoon minced fresh ginger
1 serrano chile, stemmed, seeded and minced
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
4 boneless, skinless chicken thighs
½ sweet white onion, minced
2 ripe red tomatoes, diced
2 serrano chiles, stemmed, seeded and minced
1 tablespoon minced fresh mint, cilantro or basil
1 large ripe fresh Avocado, peeled, seeded and diced
½ cup fresh blueberries
¼ teaspoon sea salt



Prepare the salsa: Gently combine all ingredients. 
Let rest for at least 10 minutes before serving to 
let the flavors blend.
To make the marinade, combine onion, ginger, 
Chile, soy sauce and oil in a bowl. Place chicken in 
a gallon-size zip-lock bag. Add the marinade to the 
bag, seal and knead the bag to coat the chicken. 
Let rest at room temperature for 30-60 minutes. 
Discard the marinade.
Over a medium-hot grill, grill the chicken for 
about 10 minutes per side, or until cooked through. 
Top with salsa and serve.
Makes 4 servings.