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BATTERED & GRILLED WHOLE CAULIFLOWER

BATTERED & GRILLED WHOLE CAULIFLOWER

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Heat a grill to medium-high, then prepare it for indirect cooking

  • 1 large head cauliflower
  • 1/2 cup almond flour
  • 1 egg
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon water
  • 1/2 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Splash hot sauce
4.6/5 (10 Votes)

Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

By

Serve with the Ultimate Fall Party Menu

  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 garlic clove, pressed
  • 1 teaspoon coarsely ground pepper
  • 4 teaspoons chopped fresh thyme, divided
  • 1 3 1/2-4 pound boneless pork loin roast
  • Kitchen string
  • Sticky Stout Barbecue Sauce
4.3/5 (6 Votes)

Brown Butter Roasted Potato Hash

Brown Butter Roasted Potato Hash

By

Preheat oven to 450 degrees

  • 2 pounds small potatoes (such as baby whites or reds)
  • 1/4 cup olive oil
  • Salt
  • Freshly ground black pepper
  • 4 large eggs
  • 6 tablespoons butter
  • 3 tablespoons lemon juice
  • 4 scallions, thinly sliced
4.7/5 (7 Votes)

Sgroppino

Sgroppino

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Shown far left...It is easiest to whisk this frothy, frosty lemon sorbet cocktail in batches of six

  • 1 bottle Prosecco
  • 1 cup vodka or grappa
  • 1 cup lemon sorbet
  • 1/4 cup limoncello
  • zest of 1 lemon
  • 6 rosemary sprigs, for garnish
4.5/5 (2 Votes)

Pulled Pork Sliders

Pulled Pork Sliders

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For sliders: Combine ancho chile powder, paprika, coriander, cumin and salt in a small bowl; set aside

  • For Pork:
  • 1/4 cup ancho chile powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon coriander seeds, toasted and ground
  • 1 1/2 teaspoons cumin seeds, toasted and ground
  • 2 teaspoons salt
  • 4 teaspoons plus 2 tablespoons olive oil, divided
  • 1 1/2 pound bone-in blade pork roast
  • 24 ounces Mexican beer
  • 1/2 cup apple cider vinegar
  • 2 tablespoons chipotle chiles in adobo sauce, finely chopped
  • 1 small onion, sliced and separated into rings
  • 4 cloves garlic, chopped
  • Soft potato slider rolls
  • Shasha sauce, for topping, recipe follows
  • Pickled red onions, for topping, recipe follows
  • Fresh cilantro, for topping
  • For Shasha Sauce:
  • 12 jarred hot banana peppers, stemmed and chopped
  • 4 cloves garlic
  • 1 cup yellow mustard
  • 1 cup white wine vinegar
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 2 pounds red onions, sliced
  • White wine vinegar, (amount will vary for each jar)
  • Sugar, (amount will vary for each jar)
  • Kosher salt, (amount will vary for each jar)
  • 2 teaspoons mustard seeds
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons coriander seeds
  • 2 tablespoon black peppercorns
  • 4 cloves garlic
  • 2 bay leaves
4.9/5 (11 Votes)

Tiger Flip (for 2)

Tiger Flip (for 2)

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Shake ingredients vigorously with ice and strain into two small cocktail glasses

  • 1 1⁄2 ounces Ron Zacapa aged rum
  • 1 ⁄2 ounce coffee liqueur
  • 1 ⁄2 ounce mezcal, plus additional for garnish
  • 1 ⁄2 ounce Demerara syrup
  • 1 whole egg
4.8/5 (5 Votes)

Cold-Brew Iced Coffee

Cold-Brew Iced Coffee

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This recipe produces enough coffee concentrate to make multiple servings of cold brew iced coffee

  • CONCENTRATE:
  • 3 cups filtered water
  • 1 1/4 cups medium-coarse ground coffee (slightly coarser than for a drip coffee maker)
  • ICED COFFEE:
  • 1/2 cup cold brew concentrate
  • 1/2 cup filtered water, chilled
  • Whole milk, optional
4.5/5 (6 Votes)

Sausage with Sauerkraut, Apples, & Bok Choy

Sausage with Sauerkraut, Apples, & Bok Choy

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In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes

  • 1 teaspoon caraway seeds
  • 2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided
  • 1 pound baby bok choy, heads trimmed and quartered lengthwise
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 Honeycrisp or Gala apple, sliced into 1/4-inch wedges
  • 8 links fresh sausage (about 2 pounds), such as hot or sweet Italian sausage
  • 2 1/2 cups prepared sauerkraut, drained
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon cider vinegar
  • 1 tablespoon unsalted butter
  • Grainy Dijon mustard, for serving
4.6/5 (5 Votes)

Quick Spring Lamb and Vegetable Stew

Quick Spring Lamb and Vegetable Stew

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Weight Watchers Points = 8 per serving

  • 2 tablespoons olive oil
  • 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  • kosher salt
  • Freshly ground black pepper
  • 4 carrots, cut into 3-inch sticks
  • 1 onion, sliced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes, drained
  • 4 ounces green beans, cut into small pieces
  • 1 cup fresh flat-leaf parsley, chopped
5/5 (2 Votes)

Crispy Chicken* with Tomato and Leek Saute

Crispy Chicken* with Tomato and Leek Saute

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Weight Watchers Points = 6 per serving *Due to a familiy member's allergy to fish, I adapted this recipe for chi...

  • 1 slice white bread, torn into pieces
  • 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 4 6-ounce chicken cutlets*, pounded to 1/4-inch thick or tilapia or striped bass fillets
  • 1 tablespoon Dijon mustard
  • 2 leeks (white and light green parts), cut into half-moons
  • 2 cloves garlic, chopped
  • 1 pint cherry tomatoes, halved
  • kosher salt and black pepper
5/5 (1 Votes)