Pattie_d's profile page
Recipes
Wild Rice with Chicken and Sugar Snap Peas Recipe
By pattie_d
1. Rinse rice under cold water
- 1 1/2 cups wild rice mix
- 2 3/4 cups vegetable broth
- 1 pound chicken breast tenders, cut into 1-inch pieces
- 1 shallot, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 8 ounces sugar snap peas, trimmed and halved
- 2 tablespoons raspberry vinegar
- 1/2 cup chopped toasted walnuts
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head Boston lettuce
Chicken Oven Fried
By pattie_d
Preheat oven to 425 Sprinkle chicken with salt and pepper
- 4 skinned and boned chicken breasts
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 egg whites
- vegetable cooking spray
- 3/4 cup crushed cornflakes
- 1/2 cup freshly grated parmesan cheese
- 1 tsp dried italian seasoning
- 1/2 cup all purpose flour
Cauliflower Rice
By pattie_d
Rinse and cook basmati rice in 2 cups of water
- 1 cup basmati rice
- 1 tablespoon butter
- 1 tablespoon oil
- 1 bay leaf
- 2 to 4 slivers cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 cup onion, cut lengthwise
- 2 cups cauliflower florets
- 1 teaspoon black pepper and cumin powder
- 1 teaspoon salt
- 1/4 cup cashews
- 1/2 cup chopped fresh coriander
Scallops Baked
By pattie_d
Preheat oven to 350 degrees F (175 degrees C)
- 20 buttery round crackers, crushed
- black pepper to taste
- 1 teaspoon garlic powder
- 1 pound sea scallops, rinsed and drained
- 1/2 cup butter, melted
- 1/4 cup dry white wine
- 1/2 lemon, juiced
- 1 tablespoon chopped fresh parsley, for garnish
Grilled Tequila Garlic Lime Flank Steak
By pattie_d
Recipe courtesy Guy Fieri, 2008
- 1 cup roughly chopped garlic (approximately 3 bulbs)
- 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
- 1/2 cup clear tequila
- 1/4 cup soy sauce
- 1 bunch roughly chopped cilantro, leaves and stems
- 1 jalapeno pepper, seeded and diced
- 1 serrano pepper, seeded and diced
- 1 teaspoon cumin powder
- 1 tablespoon freshly cracked black pepper
- 1 1/2 to 2 pounds flank steak
- 12 corn tortillas, wrapped in foil
- 1/2 cup chopped cilantro leaves
- 1 bunch radishes, cleaned, ends cut and sliced
- 1/3 cup grated queso fresco cheese
- 2 ripe avocados, seeded and sliced
- 3 vine ripened tomatoes, sliced in wedges
- Hot sauce
Pickled Beet Salad
By pattie_d
c.1997, M.S. Milliken & S
- 2 pounds beets, trimmed and washed
- 1 onion, sliced
- 1 garlic clove, sliced
- 1 cup cider vinegar
- 1/4 cup sugar
- 1 tablespoon cardamom seeds
- 1 tablespoon whole cloves
- 1/4 teaspoon salt
- 2 pickled gherkins, chopped
- 1 apple, peeled and chopped
- 1 1/2 to 2 tablespoons freshly grated horseradish root (or 1 tablespoon prepared horseradish)
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
HG's Too-Good Chicken Torta
By pattie_d
Split bun into halves, and lightly toast
- One 100-calorie flat sandwich bun (like Arnold/Brownberry/Oroweat Sandwich Thins)
- 1/2 oz. (about 1 tbsp.) mashed avocado
- 3/4 tsp. taco seasoning mix
- 1 tbsp. salsa or pico de gallo
- 1/2 tbsp. diced onion
- 2 tbsp. fat-free refried beans
- 3 oz. cooked and sliced skinless chicken breast
- 1 tbsp. shredded reduced-fat Mexican-blend cheese
- 1 large tomato slice
- 1/3 cup shredded lettuce
Key Lime Mini Indulgence
By pattie_d
Preheat oven to 350 degrees
- Pie Filling Ingredients:
- 5 oz. fresh lime juice
- 1 each lime, grate zest very fine (no white pith)
- 1 each 14 oz. can of condensed milk, sweetened
- 4 each egg yolks
Quick Pickled Onions and Apples
By pattie_d
Recipe courtesy Rachael Ray
- 2 green apples
- 1/2 lemon
- 1 small to medium red onion, very thinly sliced
- 1/4 cup chopped dill
- 1 teaspoon salt
- 1/3 About 1/3 cup sugar
- 1 1/4 cups cider vinegar
- 4 fresh bay leaves
- 1/2 teaspoon whole black peppercorns
Halibut Broiled with rRadish Shavings
By pattie_d
Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring
- 4 (5-ounce) skinless halibut fillets
- Coarse salt and freshly ground black pepper
- 1 bunch baby rainbow carrots (about 6 ounces) or 3 medium carrots, trimmed and thinly peeled into ribbons
- 1 bunch radishes (about 5), thinly sliced
- 1/2 small red onion, thinly sliced
- 1 small bulb fennel, thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 whole seed nutmeg