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Recipes
Spicy Roasted Asparagus
By ltrodrigu
Snap tough ends off asparagus
- 1 pound asparagus
- 2 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon salt
Eggplant
By ltrodrigu
1 1/4 teaspoons kosher salt 2 tablespoons olive oil 1/2 pound ground lamb 1 1/2 teaspoons ground cumin 1/4 teaspoon
- 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
Bloody Mary Dog
By ltrodrigu
Make Ketchup: Combine ketchup, horseradish, lemon juice, Worcestershire, and Tabasco; season with celery salt
- For Ketchup:
- 8 hot dogs, grilled
- 1 cup ketchup
- 2 tablespoons prepared horseradish
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- Celery salt to taste
- For Buns:
- 8 top-sliced hot dog buns
- 1 egg white, beaten
- Celery seeds
- Celery salt
- Freshly ground black pepper
- For Garnish:
- Sliced pimento-stuffed green olives
- Dill pickle spears
- Celery leaves
Chicken Kabobs with Chickpea Salad
By ltrodrigu
Weight Watchers Points = 5 per serving
- 1 cup plain yogurt
- 2 cloves garlic, finely chopped
- 1/2 teaspoon ground cumin
- kosher salt
- freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 15-ounce can chickpeas, rinsed and drained
- 1/2 red onion, thinly sliced
- 2 stalks celery, sliced
- 1 cup fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil, plus more for the grill
- 2 teaspoons red wine vinegar
- 8 8-inch skewers (metal or wood)
- 1 cup fresh flat-leaf parsley
Gran Marnier Semolina Cake
By ltrodrigu
Weight Watchers Points = 8 per serving
- For Cake:
- 1/4 cup honey
- 3 tablespoons extra-virgin olive oil
- 1 orange for orange zest
- 4 large eggs, lightly whisked with a fork
- 1 1/2 cups semolina
- 2 teaspoons baking powder
- 1 cup almond flour (aka, ground almonds, almond meal)*
- 1/2 cup almond milk or whole milk
- For Syrup:
- 3/4 cup water
- 1/2 cup sugar
- 2 tablespoons Grand Marnier (orange liquor)
Chocolate Avocado Shake
By ltrodrigu
Weight Watchers PointsPlus = 11 per serving
- Shake:
- 1 ripe avocado, peeled and seeded
- 1/3 cup sweetened condensed milk or 1/4 cup honey
- 1 tablespoon unsweetened cocoa
- 2 cups vanilla flavored rice, soy, almond, or plain skim milk (If using skim milk, add 1 teaspoon ‘pure’ vanilla extract plus an extra splash of condensed milk)
- 2 shots espresso, optional
- 1 cup crushed ice
- Garnish:
- Shaved chocolate, optional
- Whipped cream, optional
Arugula, Fennel & Plum Salad
By ltrodrigu
Whisk dressing ingredients together to combine
- Dressing:
- 4 cups of arugula
- 1 head of fennel, sliced thinly
- 2 plums, sliced thinly
- 1 orange, peeled and pith removed
- 1/4 cup good quality extra virgin olive oil
- 2 tablespoons good balsamic vinaigrette
- 1/2 teaspoons stone-ground mustard
- 1 teaspoon minced garlic
- 1 tablespoon granulated sugar
Rosemary & Thyme Apéritif
By ltrodrigu
Zoladkowa is a bitter Polish vodka that has been infused with dried fruit, herbs, and botanicals for a pleasant bit...
- 1/2 tablespoon fresh thyme
- 1/2 tablespoon fresh rosemary
- juice of 1/2 lemon
- 2 ounces Zoladkowa vodka
- dash of Angostura bitters
- ice
- tonic water
- 1 sprig each of rosemary & thyme, for garnish
Puerto Rican Carne Mechada
By ltrodrigu
Clean the meat. Cut holes through the meat from both ends lengthwise, making sure they meet in the middle
- For the Marinade:
- 2 pounds pork roast
- 1 pound baby potatoes
- 2 tablespoons freshly ground black pepper
- 5 cloves garlic, chopped
- 1 tablespoon adobo powder
- 3 tablespoons olive oil
- 1/2 tablespoon white wine vinegar
- 1 envelope Sazon with paprika and oregano
- For the Stuffing:
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, smashed
- salt, to taste
- 1 teaspoon white wine vinegar
- 2 piquillo peppers, chopped
- 1 onion, chopped
- 2 ounces cooking ham, cubed
- 1/2 green pepper, chopped
- 5 stuffed green olives, chopped
- For Braising Liquid:
- 4 tablespoons dry red wine
- 1 bay leaf
- 2 teaspoons sofrito
- 1/2 cup beef broth
- 2 tablespoons tomato sauce
- 1/4 teaspoon Worcestershire Sauce
- 3 tablespoons olive oil
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 1 tablepoon water
Sassy Pork Chops
By ltrodrigu
Better Homes and Gardens Skinny Slow Cooker ($19
- 2 medium red, green and/or yellow sweet peppers, cut into strips
- 1 cup thinly sliced celery (2 stalks)
- 1/2 cup chopped onion (1 medium)
- 8 pork loin chops, with bone, cut 3/4-inch thick
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon vegetable oil
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup orange juice
- 1 tablespoon chopped chipotle chile peppers in adobo sauce
- 1/2 teaspoon dried oregano