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Recipes
Asparagus & Chicken Carbonara
By ltrodrigu
Weight Watchers Points = 14 per serving
- 8 ounces uncooked spaghetti
- 3/4 pounds asparagus, cut in 2-inch slices
- 1/2 cup egg substitute
- 1/2 cup evaporated milk
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/4 cup dry vermouth
- 2 cups chopped skinless, boneless rotisserie chicken breast meat
- 1/2 cup grated fresh Parmesan cheese
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 bacon slices, cooked and crumbled
Oven-Roasted Sea Bass With Fennel & Leeks
By ltrodrigu
Preheat oven to 350 degrees
- Sea salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 fennel bulb, halved and sliced 1/2-inch thick
- 1 large leek, halved and sliced 1/2-inch thick
- 2 shallots, sliced 1/2-inch thick
- 2 cloves garlic, minced
- 1 large celery stick, sliced 1/2-inch thick
- 1 tablespoon thyme leaves
- 1/4 cup white wine
- 2 whole sea bass (about 2 pounds), scaled and gutted
- 1 lemon, cut into wedges
- 4 tablespoons unsalted butter, cut into pieces
- 6 small new potatoes
Wild Salmon Tournedos With Caramelized Turnips & Pinot Noir Sauce
By ltrodrigu
First Choices: Soter Yamhill-Carlton District Mineral Springs Ranch 2007 (91, $48)
- 1-pound wild king salmon fillet, skin, pin bones and dark flesh removed
- Salt
- Freshly ground white pepper
- 12 ounces small turnips, peeled
- 8 tablespoons unsalted butter, half cut into pieces and chilled
- 2 teaspoons sugar
- 1/2 bottle of Pinot Noir
- 1/2 cup fish stock, vegetable stock or bottled clam juice
- 4 shallots, chopped
- 3 sprigs thyme
- 1 fresh bay leaf, partly torn
Classic Hot Cocoa
By ltrodrigu
Use high-quality cocoa powder like Valrhona and Scharffen Berger and sweeten with brown sugar
- 4 cups whole milk
- 1/4 cup cocoa powder
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 2 ounces dark chocolate
Roasted Peach & Cheddar Biscuit
By ltrodrigu
Macerate peaches: In a large bowl, combine peaches with salt, pepper, sugar, garlic, coriander, mustard powder and ...
- For the macerated peaches:
- 12 peaches, pitted and cut into 1/2-inch wedges
- 2 tablespoons coarse sea salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons turbinado sugar
- 2 tablespoons granulated garlic
- 2 tablespoons ground coriander
- 1 tablespoon mustard powder
- 3 tablespoons olive oil, plus more for pan
- To assemble the sandwich:
- 4 biscuits (see Buttermilk Biscuit Recipe under "Bread")
- 1/2 pound cave-aged cheddar, sliced 1/4 inch thick
- 1 bunch arugula
Parker House Rolls
By ltrodrigu
In a large bowl combine 2¼ cups flour, sugar, salt and yeast
- 5 1/2 cups all-purpose flour, plus more for work surface
- 1/2 cup sugar
- 2 teaspoons salt
- 2 (1/4-ounce) packets instant yeast
- 1 cup (2 sticks) unsalted butter, softened, plus more for bowl
- 2 cups hot water
- 1 large egg
Crockpot 3-Ingredient Balsamic Skinny Chicken
By ltrodrigu
This recipe makes delicious tacos or burritos
- 2 pounds boneless, skinless chicken breasts
- 1 16-ounce jar chunky salsa
- 1/2 cup balsamic vinegar
Golden Potato-Leek Soup with Cheddar Toasts
By ltrodrigu
Weight Watchers PointsPlus = 8 per serving with toasts 5 per serving without toasts
- For Soup:
- 1 tablespoon butter
- 3 medium leeks, thinly sliced leek
- 2 1/4 pounds Yukon gold potatoes, peeled and cubed
- 2 cups water
- 1/2 teaspoon salt
- 2 14-ounce cans organic vegetable broth
- 2 fresh thyme sprigs
- 1/3 cup whipping cream
- 1/4 teaspoon freshly ground black pepper
- fresh thyme sprigs for garnish (optional)
- For Cheddar Toasts:
- 8 1/4-inch-thick slices diagonally cut sourdough French bread baguette
- olive oil cooking spray
- 2 ounces shredded sharp cheddar cheese
- 1/8 teaspoon ground red pepper
Harissa Lamp Chops, Saffron Couscous & Tomatoes
By ltrodrigu
Pat the lamb chops dry with kitchen towels
- For Harissa Lamb Chops:
- 6 lamb chops, frenched
- 2 tablespoons Harissa
- 1/4 teaspoon salt + more for seasoning
- 1/4 teaspoon ground cumin
- 2 sprigs thyme
- Pinch black pepper, to taste
- For Saffron Couscous:
- 1 cup couscous
- 11/4 cup chicken stock
- 2 tablespoons of butter
- 1/4 teaspoons saffron
- Pinch salt
- Pinch black pepper
- For Roasted Tomatoes:
- 6 cherry tomatoes, on the vine
- Pinch salt
- Pinch black pepper
- Olive oil
Austin Leslie’s Fried Chicken with Persillade Recipe
By ltrodrigu
Heat oil in a cast iron skillet to 350 F, the oil should come about halfway up the sides of the skillet
- Garnish:
- 1 1/4 Cups Peanut Oil for frying
- 1 3-3 1/2; lb Fryer cut up (see above)
- Salt
- Freshly ground black Pepper
- 1 Egg, lightly beaten
- 1 cup Evaporated Milk
- 1 cup Water
- 1/2 Cup flour
- 4 tablespoons fresh minced garlic
- 4 tablespoons fresh minced parsley
- Dill Pickle Slices