Ltrodrigu's profile page
Recipes
Baked Eggs with Spinach & Tomatoes
By ltrodrigu
Weight Watcher's Points: 5 per serving
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 14.5-ounce can diced tomatoes, drained
- kosher salt and pepper
- 1 pound baby spinach
- 8 eggs, separated (yolks kept whole, if possible)
- 4 creme fraiche (optional)
Cheesy Chicken & Artichoke Bites
By ltrodrigu
Heat oven to 375°F. If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles
- 2 8-ounce cans Pillsbury® refrigerated crescent dinner rolls or 2 8-ounce cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 6 slices bacon, cooked
- 6-ounces chicken breast, cubed
- 9-ounces frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped
- 13.75-ounces quartered artichoke hearts, drained, coarsely chopped
- 2 medium cloves garlic, finely chopped
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup sour cream
- 1/2 cup shredded Asiago cheese (2 ounces)
- 1/4 cup grated Parmesan cheese
Corn, Poblano and Cheese Tamales
By ltrodrigu
You can find the banana leaves used to wrap these delicious Tamales with corn, roasted poblano peppers and cheese a...
- 1/2 pound frozen banana leaves, thawed, rinsed and patted dry
- 5 poblano chilies
- 12 ounces mild white cheese (such as Chihuahua or Monterey Jack), cut into 3-inch sticks about 1/2 inch wide and thick
- 1 tablespoon butter
- 2 cups fresh corn kernels
- 3 cups Maseca instant corn masa flour
- 1 tablespoon salt
- 3/4 cups lard, melted
- 3 cups warm water, plus more as needed
- 1 cup Mexican crema, or sour cream thinned with a little milk
Berry Shortcakes
By ltrodrigu
In a large bowl, toss the berries and 1/3 cup of the sugar
- 2 pounds berries (such as raspberries, blueberries, or sliced strawberries)
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 cup heavy cream
- 8 biscuits, store-bought or made from a mix
Pork Chops with Mustard Sauce
By ltrodrigu
Weight Watchers Points = 8 per serving
- 3 tablespoons olive oil
- 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
- Kosher salt
- freshly ground black pepper
- 2 shallots, finely chopped
- 3/4 cup dry white wine
- 2 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 small head frisee, torn into pieces (about 4 cups)
- 1 lemon, cut into wedges
Tomato Tarte Tartin
By ltrodrigu
Preheat oven to 275 degrees
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped
- Salt
- freshly ground black pepper
- 1 large onion, thinly sliced
- 2 teaspoons fennel seed
- 2 tablespoons butter
- 2 tablespoons raw sugar
- 1 teaspoon balsamic vinegar
- Leaves from 3 sprigs thyme
- Leaves from 1 sprig oregano
- 3 large heirloom tomatoes, sliced
- 8 ounces crumbled goat cheese
- 1 sheet frozen puff pastry, thawed
Herb-Rubbed Pork Tenderloin With Potatoes and Lemony Asparagus
By ltrodrigu
Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each...
- 1 1/2 pounds new potatoes (about 15), halved, or quartered if large
- 3 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 1 pork tenderloin (about 1 1/4 pounds)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons fresh thyme leaves
- 1 bunch asparagus (about 1 pound), trimmed
- 1 lemon, sliced
Marjoram Beurre Composé
By ltrodrigu
Place all ingredients in a food processor and pulse until combined
- 16 tablespoons unsalted butter, softened
- 1 medium shallot, coarsely chopped
- 2 tablespoons chopped fresh marjoram leaves
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Broccoli Rabe & Provolone Grinders
By ltrodrigu
To Make White Bean Purée: Heat 3 tablespoons oil in a small saucepan over medium-low heat; add garlic and red pepp...
- For White Bean Purée:
- 6 tablespoons olive oil, divided
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 15-ounce can cannellini (white kidney) beans with liquid
- Kosher salt
- Freshly ground blsck pepper
- For Sandwiches:
- 4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
- Kosher salt
- 1/2 cup olive oil, divided, plus more
- 1 head of garlic, cloves peeled and thinly sliced
- 1 1/2 teaspoons crushed red pepper flakes
- 3 tablespoons (or more) fresh lemon juice
- Freshly ground black pepper
- 8 6–8-inch long French rolls, split lengthwise
- 8 ounces thinly sliced provolone piccante or other aged provolone cheese
- 1 Fresno chile or red jalapeño, seeded, very thinly sliced
Pork Chops With Maple-Glazed Carrots
By ltrodrigu
Set a grill to high heat and coat cleaned grates lightly with 1 tablespoon oil
- 2 tablespoons olive oil
- 4 (10-ounce) pork chops
- Maldon sea salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons water
- 1/2 cup maple syrup
- 1 pound heirloom carrots, peeled and cut into 1/2-inch pieces
- 3 ounces fresh goat cheese, at room temperature
- 2 tablespoons toasted pistachios, roughly chopped
- 10 tarragon leaves, roughly chopped