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Recipes
Chicken Grilled
By pattie_d
In a large resealable plastic bag, combine the first five ingredients; add the chicken
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 garlic cloves, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 pound boneless skinless chicken breast
- 2 flour tortillas (8 inches), warmed
- Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce
Simple Pizza Dough
By pattie_d
In a liquid measuring cup, combine the warm water, yeast and sugar
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Lemon-Ricotta Tart Recipe
By pattie_d
Complete any meal with this sweet citrus tart from "Everyday Food: Fresh Flavor Fast
- 72 vanilla wafers (from a 12-ounce box)
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 2 cups ricotta cheese
- 4 ounces cream cheese, softened
- 2 large eggs
- 1/3 cup granulated sugar
- 2 tablespoons finely grated lemon zest (from 2 lemons), plus 3 tablespoons lemon juice
- Confectioners' sugar, for dusting (optional)
Mexica Appetizers
By pattie_d
1.Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1/2 teaspoon taco seasoning mix (from 1-oz package)
- 40 to 45 40 to 45 nacho cheese-flavored tortilla chips
- 2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
- 1 cup finely shredded Mexican cheese blend (4 oz)
Cleanse Dr. Oz 48 hour
By pattie_d
This purifying beverage contains kale to cleanse the kidneys; pineapple, which has bromelain to aid digestion; and ...
- Pineapple, Lemon and Pomegranate Blend-Free Detox Drink
BBQ Pulled Pork Sandwiches
By pattie_d
, 2006, Robert Irvine, All rights reserved
- 4 pounds pork shoulder roast
- 5 to 6 whole cloves
- 3 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
- 2 red onions, thinly sliced
- 2 cups water
- 16 ounces barbeque sauce
Bruschetta with Shrimp, Tarragon and Arugula
By pattie_d
Recipe courtesy Giada De Laurentiis
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Olive oil, for drizzling
- 1 garlic clove, halved
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- 1 clove garlic, chopped
- 1 pound extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 Roma tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 3 tablespoons chopped fresh tarragon leaves
- 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
Pacific Halibut in Green Tea Broth
By pattie_d
Preheat oven to 400 degrees
- Prep: 20 minutes Total: 20 minutes
- Halibut, like many other cold-water fish, contains beneficial omega-3s, which help reduce inflammation -- an essential step for a healthy metabolism. Quinoa is high in fiber, while both green tea and basil contain antioxidants.
- 512 calories; 15 grams fat; 47 grams protein; 47 grams carbs
- 4 halibut fillets, (6 ounces each)
- Coarse salt and ground pepper
- 1 cup quinoa
- 2 tablespoons peanut oil
- 1 piece fresh ginger (about 2 inches), peeled and finely chopped
- 1 baby bok choy (6 ounces), thinly sliced lengthwise
- 1 cup frozen shelled edamame, thawed
- 4 ounces shiitake mushrooms, stemmed and thinly sliced
- 1/2 cup snow peas, strings removed, thinly sliced lengthwise
- 1 cup brewed green tea
- 1 tablespoon light soy sauce
- 1 teaspoon honey
- 3 scallions, sliced on the diagonal
- Basil leaves for garnish
Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata)
By pattie_d
Recipe courtesy Giada De Laurentiis
- 1 pound ground lamb, or 20-percent fat ground beef
- 1 cup cooked and cooled couscous (see Cook's Note)
- 3 scallions, chopped
- 2 cloves garlic, chopped
- 1 egg, at room temperature, beaten
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons dried mint
- 1 1/2 tablespoons dried oregano
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 tablespoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 3 tablespoons extra-virgin olive oil
- 1 (25-ounce) jar marinara sauce
- 2 cinnamon sticks
- 1 tablespoon ground cinnamon
Italian Knot Cookies
By pattie_d
Sift the flour, baking powder, baking soda and salt together
- FROSTING:
- 3 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 1/2 cups confectioner's sugar, sifted
- 4 to 5 tablespoons evaporated milk or half-and-half
- 1 teaspoon almond extract
- Green or red food coloring, optional
- Colored sprinkles (for garnish)