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Recipes
Parmesan Zucchini and Corn
By KodiakDavis
Heat olive oil in a large skillet over medium high heat
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 zucchini, diced
- 1 cup corn kernels, frozen, canned or roasted
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons grated Parmesan, or more, to taste
HOT FUDGE PUDDING CAKE
By KodiakDavis
Preheat oven to 350 degrees F
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1 cup boiling water
Chicken Taco Pasta Salad with Catalina Dressing
By KodiakDavis
Cook the pasta according to package directions
- Dressing:
- 2 cups pasta of choice, measured when uncooked
- 1 boneless skinless chicken breast (~1 and 1/2 cups)
- 2-3 tablespoons taco seasoning
- 1/3 cup taco sauce
- 3 cups shredded iceberg lettuce
- Optional: 1/2 cherry tomatoes, 1/2 cup sweet bell peppers, 1/2 cup black olives 2-3 tablespoons green onions, dollup of sour cream
- 2 tablespoons ketchup
- 2 tablespoons brown sugar, not packed
- 2 tablespoons red wine vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon Worcestershire sauce
- 1/4 cup olive oil
- Salt and pepper, to taste
STOVE TOP Easy Turkey Bake
By KodiakDavis
Heat oven to 350ºF. Add hot water to stuffing mix; stir just until moistened
- 1-2/3 cups hot water
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
- 4 cups chopped cooked turkey
- 1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 3/4 cup milk
- 1-1/2 cups KRAFT Shredded Cheddar Cheese
Lemon Squares
By KodiakDavis
Grease 9 X 9 Microwaveable pan Base: Mix the flour, confectioner's sugar and lemon zest
- Base:
- 1 cup all purpose flour
- 2 tablespoons confectioner's sugar
- 1 tablespoon lemon zest
- 1/2 cup butter
- Filling:
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1 tablespoon flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup lemon juice
Mandarin Coconut Salad
By KodiakDavis
Dressing: Whisk together all ingredients
- Dressing:
- 2 Tablespoons Rice Wine Vinegar or Mirin
- 3 Tablespoons Liquid Coconut Oil or Extra-Virgin Olive Oil
- 2 teaspoons Maple Syrup
- 1 teaspoon Dijon Mustard
- Salt & Pepper to taste
- Salad:
- 1 head Bibb Lettuce (or 6-8 cups shredded lettuce of your choice)
- 6 Mandarin Oranges, peeled & sectioned or 1 small can mandarin oranges
- 4 Bacon Slices, cooked & crumbled
- 1/2 cup Coconut Flakes, lightly toasted, cooled
- 1/3 cup Pecans or other nuts, chopped, toasted and cooled
old-fashioned apple cake with brown sugar frosting
By KodiakDavis
Preheat the oven to 325°F
- Frosting:
- 2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 1 2/3 cups granulated sugar
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons Apple Pie Spice (or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg)
- 2 large eggs
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
- 1 cup diced toasted walnuts or pecans
- 7 tablespoons unsalted butter
- 2/3 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 1/4 cups confectioners' sugar
- 3/4 teaspoon vanilla extract (or 1/4 teaspoon vanilla-butternut flavor)
Mexican Chopped Salad
By KodiakDavis
Dressing: combine lime juice, honey, cumin garlic and salt
- Dressing:
- 1/4 cup fresh lime juice (2 limes)
- 2 tablespoons honey
- 1/2 teaspoon cumin
- 1 clove garlic, finely minced
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- taste and add salt if needed
- Tortilla strips:
- 6 6-inch corn tortillas
- 1 1/2 tablespoons canola oil
- 1/2 teaspoon sea salt
- Salad:
- 1 medium head romaine lettuce , chopped in approximately 1/2 inch pieces
- 1 medium bell pepper, diced in 1/4-inch pieces**, I used small orange-hued peppers (the mini ones). Feel free to use whichever color you want.
- 1/2 medium red onion, diced in 1/4-inch pieces**
- 1/2 medium jicama, peeled and diced in 1/4-inch pieces**
- 1 medium zucchini, diced in 1/4-inch dice**
- 4 medium tomatoes, seeded and diced into 1/4-inch dice**
- 4 ears corn (if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn)
- 1 1/2 cups canned black beans, drained and rinsed
- 1/2 cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired
Classic Meat Loaf
By KodiakDavis
Preheat oven to 350°. Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cu...
- 1 (1 1/2 ounce) slice white bread
- 2 tablespoons fat-free milk
- 1/2 cup ketchup, divided
- 2/3 pound ground beef, extra lean (raw)
- 1/2 pound lean ground veal
- 6 ounces lean ground pork
- 1/2 cup chopped onion
- 1/3 cup chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large egg whites
- Cooking spray
Zing Zang Flank Steak
By KodiakDavis
Set a large saute pan over medium-high heat
- Extra-virgin olive oil
- 4 cloves garlic, minced
- 1 small onion, sliced
- 2 teaspoon Italian seasoning
- 2 teaspoon fresh thyme leaves
- 6 medium peperoncino Calabrese peppers (dried hot red peppers in oil), sliced thin
- Kosher salt and freshly cracked black pepper
- 2 (1 1/2 pound each) flank steak
- 2 Roma tomato, thinly sliced
- 1/2 cup panko breadcrumbs
- 1 cup shredded provolone
- 1/2 cup fresh basil leaves
- Note: Recipe can be halved if desired