Ltrodrigu's profile page
Recipes
Southern Breakfast Panini
By ltrodrigu
Weight Watchers Points = 23 per panini
- 2 cups All-Purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups plus 1 tablespoon heavy cream
- 2 tablespoons unsalted butter
- 8 eggs
- 4 ounces thinly sliced Cheddar cheese
- 8 thin Virginia ham slices
Roast Snapper and Vegetables With Arugula Pesto
By ltrodrigu
Preheat oven to 350 degrees
- 2 (1-pound) whole red snappers, scaled and gutted
- 1/3 cup olive oil, plus extra for drizzling
- Kosher salt
- 1 1/2 cups cherry tomatoes
- 2 small zucchini, diced
- 1 small leek, trimmed and cut into rounds
- 2 tablespoons chopped rosemary
- 2 cloves garlic, finely chopped
- 2 tablespoons white wine
- 1/4 cup chopped parsley
- 1 cup arugula
- 1/4 cup toasted walnuts
- 1 lemon, cut into wedges
Truffle Vinaigrette
By ltrodrigu
In a small bowl, whisk together vinegar, salt, black pepper, shallot, and garlic
- 2 tablespoons red wine vinegar
- scant 1/2 teaspoon salt
- scant 1/4 teaspoon freshly ground black pepper
- 1 shallot, minced
- 1 clove garlic, minced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons white truffle oil
Fried Artichokes with Lemon Garlic Sauce
By ltrodrigu
Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste
- 1/2 cup light mayonnaise
- 1/2 teaspoon minced garlic
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- salt, to taste
- freshly ground black pepper, to taste
- 1 whole egg
- 1/4 cup milk
- 1 1/2 cups Italian breadcrumbs
- 15-ounce can quartered artichoke hearts, drained
- 1/4 cup grated Parmesan
- 3 cups oil, for frying
Arugula, Tomato & Chicken Salad
By ltrodrigu
Weight Watchers Points = 6 per serving
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 4 4-ounce chicken breast cutlets
- olive oil cooking spray
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups halved cherry tomatoes
- 1 5-ounce package baby arugula
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon dried herbes de Provence
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, minced
- 3 tablespoons halved pitted kalamata olives
Beef, Orzo & Grape Leaf Pie
By ltrodrigu
Preheat oven to 425 degrees
- 16 jarred large grape leaves, drained and de-stemmed
- 5 tablespoons olive oil
- 1 large leek, white and pale-green parts only, diced
- 1 medium carrot, peeled and finely diced
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- 3/4 cup cooked orzo
- 1 tablespoon capers, minced
- 1 1/2 teaspoons ground cumin
- 1/2 tablespoon dried oregano
- Zest of a medium orange
- Juice of 1/2 orange
- 3/4 pound lean ground beef
- 1 egg
- Salt
- 1 cup feta, crumbled
- 3 tablespoons hot water
- 1 tablespoon sliced jalapeño
Tomato & Shallot Salad
By ltrodrigu
In a bowl, combine the shallots, lemon juice, vinegar, oil, salt, and pepper
- 6 shallots, thinly sliced
- 1/2 cup fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 large, ripe tomatoes
Mediterranean Summer Sautéed Ratatouille
By ltrodrigu
It's like sun has been captured on your plate! This is similar to ratatouille, but has a slightly different texture...
- 1/4 cup olive oil
- 1 small onion, chopped (about 1/4 pound)
- 1 pound eggplant, any variety, chopped into cubes
- 1 large green or red bell pepper, chopped
- 1/2 pound zucchini, chopped or sliced
- 3 cloves garlic, pressed, grated, or minced
- 3/4 pound tomatoes, fresh or canned and drained
- 1/4 to 1/3 cup dry white wine, or can substitute vegetable or chicken broth
- Salt, to taste
- freshly ground black pepper, to taste
- 1 or 2 drops hot sauce, if desired
- 1/2 cup fresh chopped basil, or 1 tablespoon dried
Creamed Parmesan Spinach
By ltrodrigu
Place about half of the spinach and any water clinging to their leaves in a large saucepan
- 2 bags (10 ounces) spinach , stems removed
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup regular or nonfat half-and-half , warmed
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup (2 ounces) freshly grated Parmesan cheese
- Salt and freshly ground pepper , to taste
Salmon & Zucchini Baked in Parchment
By ltrodrigu
Put on a pot of rice when the salmon goes into the oven
- 1 small zucchini, halved lengthwise and thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon butter, cut into pieces
- 1/4 teaspoon dried dill weed
- 1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
- coarse salt
- freshly ground pepper
- 1 skinless salmon fillet (6 to 8 ounces)