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Recipes
Mozzarella Stuffed Portobellos
By pattie_d
Preheat oven to 425 degrees F
- 12 large portobello mushrooms, stemmed and gills removed
- 6 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil, divided
- Sea salt, preferably gray salt and freshly ground black pepper
- 1 cup fresh bread crumbs
- 1 cup grated Parmesan
- 4 tablespoons freshly chopped parsley leaves
- 4 tablespoons freshly chopped basil leaves
- 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice
Mediterranean Pizza Skillet - Recipe.com
By pattie_d
Italian seasoning spices up this chicken, artichoke, tomato, and olive main-dish recipe
- 3 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces see savings
- 2 cloves garlic, minced see savings
- 2 tablespoons olive oil see savings
- 4 roma tomatoes, chopped see savings
- 1-14-ounce can quartered artichoke hearts, drained see savings
- 1-2.25-ounce can sliced pitted ripe olives, drained see savings
- 1/2 teaspoon dried Italian seasoning, crushed see savings
- 1/4 teaspoon ground black pepper see savings
- 2 cups romaine lettuce or mesclun mix, chopped see savings
- 1 cup crumbled feta cheese (4 ounces) see savings
- 1/3 cup fresh basil leaves, shredded or torn see savings
- Sliced crusty Italian or French bread, toasted see savings
Lime Meringue Tart
By pattie_d
Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 min...
- 1 1/4 cups all-purpose flour
- 1/2 cup, plus 3 tablespoons sugar
- Kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold vegetable shortening, (recommended: Crisco)
- 1/4 cup ice water
- 4 extra-large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Lime Filling, recipe follows
Whoopie Pies Recipe
By pattie_d
In a large bowl, cream butter and sugar until light and fluffy
- FILLING:
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1 cup buttermilk
- 2 cups confectioners' sugar
- 2 cups marshmallow creme
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
Bok Choy Soup
By pattie_d
Bring the chicken broth to boil in a medium saucepan
- 3 cups chicken broth
- 10 leaves bok choy, thinly sliced
- 2 teaspoons soy sauce
- 2 teaspoons Asian sesame oil
- 1 teaspoon red pepper flakes
- 1 garlic clove, peeled, chopped
Macadamia Nut "Ricotta Cheese"
By pattie_d
Place all ingredients in food processor; process until creamy smooth (will still be a bit grainy)
- 1 cup raw Macadamia Nuts
- juice of 1/2 lemon*
- 1/2 tsp kosher salt*
- 1/2 tsp italian herbs
- 1/4 cup water, or amount to get desired texture
- * can be adjusted to taste
TOMATO SAUCE using tomatoes
By pattie_d
Add the tomato and garlic to the blender first, then add the rest of the ingredients
- 1 medium tomato, chopped
- 1/2 clove garlic
- 1/2 cup sundried tomatoes (not the ones packed in oil)
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme
- 1/4 tsp freshly ground black pepper
Tomato Onion Flax Cracker
By pattie_d
Time varies for thickness of cracker
- 1 cup Flax Seeds, soaked for 1 hour
- 1/2 cup Sunflower Seeds, soaked for 1 hour, and drained
- 1/4 cup Sun-Dried Tomatoes, soaked in 1/2 cup water, for 1 hour (soaking water included)
- 1/4 of Medium Onion
- 1 Clove Garlic
- 1 tbsp. Agave Nectar
- 1/2 tsp. Crushed Red Pepper
- 1/2 tsp. Sea Salt
- 1/2 tsp. Pepper
- Juice from 1/2 of Lemon
Eggplant Parmigiana
By pattie_d
FOR SAUCE: In a large frying-pan, cook garlic in oil until tender and aromatic
- For Eggplants:
- 1 large garlic clove, finely chopped
- 3 tablespoons olive oil
- 2 cans tomatoes, or 10 oz very ripe tomatoes, peeled
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 4 eggplants
- 1/4 cup all-purpose flour
- 1/2 cup olive oil
- 6 oz mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
Microwave Ratatouille
By pattie_d
If you are craving a gourmet meal on the go, look no further than viewer Jessica Mack’s quick and easy recipe for...
- 1 medium eggplant, diced
- 2 large zucchini, cubed
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 (28 oz) can of stewed tomatoes, drained
- 1/2 cup quinoa
- 2 tablespoon dried basil, oregano and thyme