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Diane’s Mixed Herb Pesto Crab Cakes with Avocado “Cream”

Diane’s Mixed Herb Pesto Crab Cakes with Avocado “Cream”

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Make the Pesto: combine first 7 ingredients in food processor and process to paste-like consistency

  • For the Mixed Herb Pesto:
  • 1 cup loosely packed basil leaves
  • 1 cup loosely packed parsley leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves
  • 2 tablespoons of toasted pignoli nuts or your favorite toasted nuts
  • 1 clove garlic; crushed
  • 1 tablespoon freshly grated parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 cup coconut water
  • For the Crab Cakes:
  • 8 ounces jumbo lump crabmeat, picked over
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped celery leaves
  • 1/2 teaspoon dried mustard
  • 1/4 teaspoon paprika
  • 1 tablespoon plain nonfat Greek yogurt
  • 1 egg white; beaten
  • For the Avocado “Cream”:
  • 1 whole ripe avocado, cut into chunks
  • 2 tablespoons plain nonfat Greek yogurt
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon paprika
  • pinch of kosher salt
  • 1 tablespoon whole wheat flour
  • 1 tablespoon olive oil
4/5 (1 Votes)

Baked Brie

Baked Brie

By

2008, Ina Garten, All Rights Reserved

  • 1/4 wheel brie
  • 4 tablespoons honey
0/5 (0 Votes)

Brined Grill-Roasted Pork Loin

Brined Grill-Roasted Pork Loin

By

Recipe courtesy Tyler Florence

  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds
  • 1 tablespoon juniper berries
  • 1 tablespoon whole black peppercorns
  • 1/2 cup sugar
  • 1 cup kosher salt
  • 2 cups water
  • 1 bunch fresh thyme leaves
  • 2 bay leaves
  • 1 (4 to 5 pound) bone in pork loin roast
  • Extra-virgin olive oil
  • Freshly ground black pepper
0/5 (0 Votes)

Wild Rice and Mushroom Soup with Chicken

Wild Rice and Mushroom Soup with Chicken

By

Martha Condra, Cooking Light NOVEMBER 2008

  • 4 cups fat-free, less-sodium chicken broth, divided
  • 1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
  • 1 tablespoon olive oil
  • 1/2 cup prechopped onion
  • 1/2 cup chopped red bell pepper
  • 1/3 cup matchstick-cut carrots
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried thyme
  • 1 teaspoon butter
  • 2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 2 cups shredded cooked chicken breast
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
0/5 (0 Votes)

Walnuts California Spiced

Walnuts California Spiced

By

As an added flavor add some cayenne pepper to the recipe

  • 1 egg white
  • 1 tablespoon water
  • 2 cups California walnut halves and pieces
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground allspice
0/5 (0 Votes)

Thai Spring Rolls with Dipping Sauce

Thai Spring Rolls with Dipping Sauce

By

Ani’s Raw Food Essentials is the "go-to book for all things raw

  • Fillings:
  • 1/4 cup (60 ml) extra virgin olive oil
  • 4 kaffir lime leaves
  • 1 tablespoon nama shoyu
  • 2 Thai red chilies
  • 1/2 cup (125 g) raw almond butter
  • juice of 1 lemon, about 2 tablespoons (30 ml)
  • 1 cup (240 ml) filtered water
  • 1 zucchini, julienned
  • 1 cup (105 g) mung bean sprouts
  • 1/2 bunch basil leaves
  • 1/4 bunch mint leaves
  • 1-2 Thai chilies, finely chopped
  • Wrapper:
  • 2 large collard green leaves, ribs removed, and leaves halved
5/5 (1 Votes)

Pumpkin Thyme Rigatoni

Pumpkin Thyme Rigatoni

By

Any shaped pasta, such as penne, farfalle, and fusilli, can substitute for the rigatoni

  • 1/2 pound rigatoni
  • 1 teaspoon extra-virgin olive oil
  • 1 medium-size onion, coarsely chopped
  • 1/4 cup brown sugar
  • 1 small sugar pumpkin, peeled, seeded, and cut into chunks
  • 2 cups Chicken Stock, or low-sodium canned
  • 1 teaspoon cinnamon
  • 2 teaspoons lemon juice
  • 2 teaspoons thyme
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Frozen Raspberry Pie

Frozen Raspberry Pie

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This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mi...

  • 32 chocolate wafers, (about 6 1/2 ounces; see Note), plus 1 for garnish
  • 1/4 cup confectioners' sugar
  • 2 tablespoons canola oil
  • 2 tablespoons skim milk
  • 1 tablespoon butter
  • 3 cups raspberries, fresh or frozen (thawed)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 2 large egg whites, at room temperature (see Tip)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cream of tartar
0/5 (0 Votes)

Mexican Chicken Soup

Mexican Chicken Soup

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From Food Network Kitchens

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 medium rib celery, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 6 cups chicken broth, low-sodium canned
  • 1/4 cup canned green chiles
  • 1 (15 1/2-ounce) can posole, drained or frozen corn kernels
  • 4 canned whole peeled tomatoes, roughly chopped
  • 1 teaspoon dried oregano
  • 1 cup cooked skinless shredded chicken breast (about 4 ounces)
  • 1/4 cup chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper
0/5 (0 Votes)

Crumb-Coated Chicken & Blackberry Salsa

Crumb-Coated Chicken & Blackberry Salsa

By

Maple lends a sweet touch to blackberry salsa

  • 1/2 cup fresh blackberries
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons chopped red onion
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1/2 cup panko (Japanese) bread crumbs
  • 1 tablespoon olive oil
0/5 (0 Votes)