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Recipes
Feta-Stuffed Chicken Breasts
By ltrodrigu
Place tomatoes in a small bowl
- 1 tablespoon snipped dried tomatoes
- 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
- 1/4 cup crumbled feta cheese (1 ounce)
- 2 tablespoons softened cream cheese (1 ounce)
- 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 1/8 teaspoon ground black pepper
- 1 teaspoon olive oil or cooking oil
- Fresh basil sprigs (optional)
Jaegerschnitzel
By ltrodrigu
To prepare the pork, cut each pork chop in half through the middle to create two thinner pieces out of each chop
- 4 boneless pork chops (about 1 1/2 pounds)
- 1/2 pound bacon, chopped
- 2 cups cremini mushrooms, quartered
- 2 tablespoons olive oil, plus more if necessary
- 1/2 cup flour, for dredging
- 2 large eggs, lightly beaten
- 1 cup bread crumbs
- 4 tablespoons Butter
- 4 tablespoons Flour
- 1/2 cup red wine
- 1/2 cup heavy cream
- 2 cups beef stock
- 1 teaspoon Hungarian Paprika
- Salt
- Freshly ground Black Pepper
- 2 dollops Sour Cream
King Orchard’s Sour Cherry Pie
By ltrodrigu
Weight Watchers Points = 11 per serving
- Sweet Pie Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup (1 stick) cold unsalted butter,
- cut into small pieces
- 1/3 cup cold vegetable shortening
- 5 to 6 tablespoons ice-cold water
- Filling:
- 2 pounds sour cherries, pitted
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon almond extract
- 1 egg white, lightly beaten
Cool Southwestern Salad With Corn & Avocado
By ltrodrigu
Weight Watchers Points = 14 per serving
- 2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
- 1 cup corn kernels (cut from 1 to 2 ears, or frozen and thawed)
- 2 avocados, cut into 1-inch pieces
- 1 15.5-ounce can pinto beans, rinsed
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 teaspoon ground cumin
- Kosher salt
- freshly ground black pepper
- 1/2 9-ounce bag tortilla chips
French Fried Onion-Coated Chicken
By ltrodrigu
Weight Watchers Points = 14 per serving
- 2 cups (4 ounces) Lar's French Fried Onions
- 2 tablespoons all-purpose flour
- 4 6-ounce boneless skinless chicken breasts
- 1 egg, beaten
- kosher salt
- freshly ground black pepper
Shepherd's Pie
By ltrodrigu
Similar to a casserole, this shepherd's pie features a crusted mashed potato top with beef and veggies
- 1 pound 90% lean ground beef
- 1 can (14.5 ounce) garlic & onion diced tomatoes, drained
- 1 bag Steam Fresh carrots, peas & corn, cooked
- 4 servings instant potato flakes, cooked
- Garlic powder
- Kosher salt
- Freshly ground black pepper
- 1/3 cup cheddar cheese, shredded
Firecracker Cake
By ltrodrigu
Preheat oven to 350°F. Line bottoms of 3 (9-inch) round cake pans with waxed paper
- Vegetable cooking spray
- 2 16.5-ounce boxes French vanilla cake mix
- 2 cups buttermilk
- 2 16-ounce cans vanilla frosting, divided
- Red food coloring
- Neon blue food coloring
- 45 marshmallows
- 1 1.5-ounce can each red food coloring spray
- 1 1.5-ounce can each blue food coloring spray
- 30 yellow spice drops
- 1/3 cup yellow decorating sugar
- 15 white lollipop sticks (12 inches long)
- Red licorice laces, cut into 2" and 3" lengths
- 1/4 cup yellow candy stars
Eggplant & Lamb Tacos
By ltrodrigu
This is my recipe based on the one published in epicurious
- 1 1/4 teaspoons kosher salt
- 2 tablespoons olive oil
- 1/2 pound ground lamb
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 (1-pound) eggplant, cut into 1" cubes
- 3 garlic cloves, thinly sliced
- 1/4 cup golden raisins
- 1/4 cup red wine
- 1 (15-ounce) can diced tomatoes
- 1/4 cup toasted pine nuts
- 6 ounces plain yogurt
- 1 small cucumber, seeds removed, chopped
- Zest of 1/2 lemon
- 8 wheat tortillas, warmed
- Baby greens such as arugula, kale, or spinach, for serving
- Lemon wedges, for serving
Acquacotta Maremmana
By ltrodrigu
You can prepare this soup in advance, right up to the point when you add the eggs
- 3 tablespoons extra-virgin olive oil
- 4 medium yellow onions, thinly sliced
- 1/2 celery stalk, finely chopped
- Salt
- 1/2 cup dry white wine
- 1 (28-ounce) can whole, peeled tomatoes
- 1 fresh red chili, finely chopped, or dried chili flakes to taste
- 2 cups vegetable stock or water, plus more as needed
- 4 eggs
- 4 slices stale Tuscan bread or crusty white loaf, toasted
- 1/2 cup grated Parmesan or pecorino cheese
Pierogi Lasagna
By ltrodrigu
For Pierogi Dough: Combine egg, sour cream, butter, chives, and salt with your hands in a bowl
- For Pierogi Dough:
- 1 large egg
- 3/4 cup sour cream
- 8 tablespoons unsalted butter, softened
- 1 tablespoons chopped fresh chives
- 1 tsp kosher salt
- 2 cups flour, plus more for rolling dough
- For Lasagna:
- 2 pounds russet potatoes, peeled and cut into large chunks
- Kosher salt
- Freshly ground pepper
- 1 cup hot heavy cream
- 8 tablespoons cold butter, cubed
- 1 tablespoon olive oil
- 1 pound bacon, chopped
- 2 large yellow onions, thinly sliced
- 1 1/2 cups Gruyère cheese, shredded
- 1 1/2 cups farmer's cheese, shredded
- Sour cream, for topping
- Finely chopped chives, for topping