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Recipes
Club Burger Sliders with Avacodo-Ranch Dressing
By Paynoff
1.Preheat an outdoor grill or griddle pan to medium high
- Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling
- 6 slices center-cut bacon, chopped
- 2 pounds ground turkey or ground turkey breast
- 1 small onion
- 1 tablespoon hot sauce (eyeball it)
- 2 tablespoons poultry seasoning (a couple of generous palmfuls)
- Salt and pepper
- 1 hass avocado
- 1 cup sour cream
- Juice of 1 lemon
- 1 clove garlic, grated or finely chopped
- A small handful of fresh chives, finely chopped
- A smal handful of fresh dill, finely chopped
- A small handful of flat-leaf parsley, finely chopped
- 16 slices good-quality white or whole wheat bread
- Bibb or butter lettuce leaves, for serving
- 2 plum or vine-ripened tomatoes, thinly sliced
Banana-Lemon Pudding Cake
By Paynoff
1.Grease the inside of a 3- to 4-quart slow cooker with butter
- 3 eggs, separated
- One 6-ounce container plain fat-free yogurt
- Grated peel and juice of 1 large lemon
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 4 ripe bananas, sliced crosswise 1/2 inch thick
- Whipped cream (optional)
Lemon Cake
By Paynoff
Preheat the oven to 325 degrees F
- Cake:
- Flour for dusting
- 1 (1/2 pint) raspberries
- 1 tablespoon sugar
- 2 1/3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup lowfat buttermilk
- 1/3 cup vegetable oil
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs
- 1 large egg white
- 1 1/4 cups sugar
- Frosting:
- 3/4 cups sugar
- 2 large egg whites
- 3 tablespoons water
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon fine salt
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
Mexican Casserole
By Paynoff
1.In 10-inch skillet, mix beef, taco seasoning mix and corn
- 1 lb ground beef, cooked, drained
- 1 package (1 oz) Old El Paso® taco seasoning mix
- 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
- 1 1/2 cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Beef Potpie Wedges Recipe
By Paynoff
1.Preheat the oven to 425°
- 2 tablespoons extra-virgin olive oil (EVOO)
- One 2/3-pound piece skirt steak or flat-iron steak, thinly sliced on an angle and cut into pieces
- 2 tablespoons butter
- 8 white mushroom caps, sliced
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon flour
- 1/2 cup beef stock
- 1/2 cup frozen peas
- 2 tablespoons Worcestershire sauce
- Salt and pepper
- 1 package (2 pieces) prepared piecrust
- 1 egg, lightly beaten
French Onion Soup
By Paynoff
In a deep skillet, heat 2 tablespoons EVOO over medium heat
- 2 large sweet onions, thinly sliced
- 1 cup dry red wine
- 2 14.5 ounce cans beef broth
- 1 5 ounce bag season croutons
- 4 thick slices Swiss Cheese
Charred Chicken Ceasar Sammies
By Paynoff
1.Preheat a grill or grill pan
- Juice of 1 large lemon
- 1 large clove garlic, grated or finely chopped
- 1 tablespoon anchovy paste
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon pepper
- 2/3 cup extra-virgin olive oil (EVOO)
- 2 large hearts romaine lettuce,halved lengthwise with stem intact
- 1/3 grated pecorino-romano cheese (a generous handful)
- 1 large loaf ciabatta bread, split
- 1 rotisserie chicken, bones discarded and meat sliced
Sesame Noodles
By Paynoff
•In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente
- •Coarse salt
- •12 ounces whole-wheat spaghetti
- •1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
- •2 red bell peppers (ribs and seeds removed), thinly sliced
- •1 large onion, halved and thinly sliced
- •1/4 cup creamy peanut butter
- •3 tablespoons dark-brown sugar
- •2 tablespoons rice vinegar
- •2 tablespoons soy sauce
- •1 tablespoon toasted sesame oil
- •2 garlic cloves, minced
- •1/2 to 1 teaspoon red-pepper flakes
Turkey Meatballs w/pasta
By Paynoff
Fill a large stockpot with water and bring to a boil for pasta
- Sauce:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
- 1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
- 2 teaspoons chopped oregano leaves
- 1 sprig fresh rosemary
- Salt
- 1/4 cup torn fresh basil leaves
- Meatballs:
- Cooking spray
- 1 pound ground turkey meat
- 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
- 1/4 cup grated Parmesan, plus more for serving
- 1/2 cup finely grated carrot
- 1/2 cup finely chopped onion
- 2 large cloves garlic, minced
- 2 tablespoons minced fresh parsley leaves, plus more for garnish
- 2 teaspoons minced fresh thyme leaves
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 box (16 ounces) whole-wheat spaghetti
Caprese-Style Stuffed Chicken Rolls
By Paynoff
1.Preheat a grill to medium
- 4 chicken cutlets (about 1 1/2 pounds)
- Salt and pepper
- 1/3 cup basil leaves
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 2 tomatoes, cored and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 red bell pepper—stemmed, cored and thinly sliced
- 1 cucumber—trimmed, halved lengthwise and thinly sliced crosswise
- 1/2 head red-leaf lettuce, torn into bite-size pieces