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Recipes
Slow Cooker Baby Back Ribs
By ltrodrigu
Spray a 6 quart slow cooker with non-stick cooking spray
- 1 (3-1/2 to 4 pound) baby back pork ribs, cut into 3 to 4 rib sections
- 1/4 cup dark brown sugar, packed
- 1 tablespoon of paprika
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of cayenne
- 1/4 teaspoon of freshly cracked black pepper
- 1 teaspoon of thyme, crushed
- Homemade or commercial barbecue sauce
Oatmeal Raisin Cookies
By ltrodrigu
Soak raisins in hot water for 30 minutes, then drain
- 1 cup raisins
- 1 1/4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons fine sea salt
- 1 1/2 sticks slightly softened butter
- 1 cup light brown sugar, firmly packed
- 6 tablespoons granulated sugar
- 2 cups old-fashioned or rolled oats
- 1 extra-large egg
- 1 1/2 teaspoons vanilla extract
Grilled Flank Steak with Chimichurri Sauce
By ltrodrigu
Weight Watchers Points = 14 per serving (excluding optional ingredients)
- 12 ounces Skirt, Sirloin or beef flank steaks
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon freshly ground black pepper, coarsely ground
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 bunch scallions
- Pinto bean, optional
- Flour tortilla, optional
Butternut Squash Soup with Cumin
By ltrodrigu
Weight Watchers Points = 1 per serving
- 2 medium (2 1/2 pounds each) butternut squash, each cut lengthwise in half, seeds removed
- 1 tablespoons olive oil
- 2 medium stalks celery, chopped
- 1 medium onion, chopped
- 1 teaspoons ground cumin
- 1/4 teaspoons chipotle chile powder
- kosher salt
- freshly ground black pepper
- 2 cans (14 to 14.5 ounces each) chicken broth (3 1/2 cups)
- 2 cups water
- roasted salted pumpkin seeds (pepitas) for garnish
- fresh chives for garnish
Ginger Flip
By ltrodrigu
Pictured far Right
- 1 ounce Flor de Caña Gran Reserva 7 or other aged rum
- 1 ounce Domaine de Canton ginger liqueur
- 1 whole egg
- 3/4 ounce Breckenridge Brewery Vanilla Porter
- 1/2 ounce hot water
Slow Cooker Creamed Corn
By ltrodrigu
COOK'S NOTE: Creamed corn will thicken as it sits, you may wish to add a little milk if you would like it to stay i...
- 8 ounces cream cheese, cut into pieces
- 1 cup 2% milk
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 pounds frozen corn
Spanish Rice with Ground Beef & Eggs
By ltrodrigu
Drain tomatoes, reserving juices; pulse in a food processor until finely chopped
- 1 can (28 ounces) whole peeled plum tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 pound ground chuck
- 1 green bell pepper, coarsely chopped (about 1 3/4 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 large white onion, 1/8 cut into rings, remainder chopped
- Coarse salt
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups long-grain white rice
- 1 1/4 cups low-sodium chicken broth or water
- 4 large eggs
Pineapple Upside-Down Cake
By ltrodrigu
Weight Watchers Points = 10 per slice
- For Topping:
- 7 fresh or canned drained pineapple slices (1/4-inch slices)
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 cup plus 2 tablespoons firmly packed light brown sugar
- 1/2 cup granulated sugar
- For Cake:
- 2 cups cake flour
- 1 1/8 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1 1/2 teaspoon vanilla extract
- 1 1/2 tablespooms dark rum
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/2 cups granulated sugar
- 2 eggs
- 7 canned cherries in syrup, drained
Strawberry French 75
By ltrodrigu
In “The Craft Cocktail Party,” Ms
- 14 hulled strawberries, divided
- 5 ounces simple syrup
- 10 ounces gin
- 5 ounces chilled fresh lemon juice
- 1 (750-ml) bottle Champagne or sparkling wine
- Lemon twist, for garnish
Roasted Cauliflower Salad With Watercress, Walnuts & Gruyère
By ltrodrigu
Heat the oven to 400 degrees
- 1 head cauliflower, cut into bite-size florets
- 6 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon pepper
- 1 tablespoon sherry vinegar
- 2 bunches watercress, large stems removed
- 1/4 pound Gruyère, diced or grated (about 1 cup)
- 2/3 cup toasted walnuts.