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Recipes
Shephards Pie
By Paynoff
1. Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat
- 4 large Idaho potatoes, peeled and cut into chunks
- Salt
- 2 tbls extra-virgin olive oil (EVOO)
- 2 slices bacon chopped
- 2 pounds turkey or ground beef
- Freshly ground pepper
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 2 tablespoons Worcestershire sauce
- 2 teaspoons poultry seasoning
- 2/3 cup heavy cream or half & half
- 1 large egg, beaten
- 2 tablespoons butter
- 2 tablespooons snipped or chopped chives
- 1 cup frozn peas,thawed
- 1 teaspoon paprika
Penne Pasta
By Paynoff
1.Melt 2 Tbsp butter and add 2 slices diced Canadian bacon, 2 Tbsp tomato paste, and 1 Tbsp parsley
- 2 tbsp butter
- 2 slices diced Canadian bacon
- 2 tbsp tomato paste
- 1 tbsp parsley
- 4 tbsp cream
- 1/4 C vodka
- 4 C cooked penneadd to shopping list
- 1 1/2 C peas
Oven Fries
By Paynoff
Preheat the oven to 450 degrees
- 3 large baking potatoes, cut into 1/4-inch-thick matchsticks
- 2 tablespoons canola oil
- Salt
- Cooking spray
Six Layer Dip
By Paynoff
Heat the oil in a skillet over medium heat
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, roughly chopped
- 2 15-ounce cans red kidney beans, drained and rinsed
- 2 teaspoons chili paste or your favorite hot sauce
- 1 cup shredded low-fat cheddar cheese
- 1 cup shredded sharp cheddar cheese
- 2 ripe avocados, preferably Hass
- Kosher salt
- 2 teaspoons fresh lemon juice
- 5 scallions, white and green parts, thinly sliced
- 3/4 cup fresh cilantro
- 1 jalapeno, stemmed and thinly sliced
- 1 1/2 cups plain nonfat yogurt, preferably Greek
- 2 cups finely shredded romaine lettuce
- 3 ripe medium tomatoes, diced
Chicken & Cheese Enchiladas
By Paynoff
Preheat the broiler. Slice half of the onion into thin rings and set aside
- 1 small red onion, halved
- 1 1/2 pounds tomatillos, husked and rinsed
- 1 to 2 serrano chile peppers, stemmed and seeded
- 1/2 cup low-sodium chicken broth
- Kosher salt
- Pinch of sugar
- 8 corn tortillas
- 3 cups shredded rotisserie chicken
- 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
- 1/3 cup fresh cilantro
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 3/4 cup crumbled queso fresco or feta cheese
Mushroom Goulash with Periogi
By Paynoff
1.In a large skillet, heat the EVOO over medium-high heat
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 pound cremini mushrooms, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons smoked sweet paprika (about 2 palmfuls)
- 2 tablespoons finely chopped fresh marjoram
- 1 1/2 teaspoons ground coriander
- Salt and pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- A few dashes hot pepper sauce
- 2 cups vegetable stock
- 1 pound frozen potato pierogi
- 2 tablespoons butter
- 3 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped fresh dill
- Sour cream, for serving
Mushroom Turnovers
By Paynoff
1. Preheat oven to 425 degrees
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced
- Coarse salt and ground pepper
- 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
- 1/2 cup reduced-fat sour cream, for serving
Basic Pierogi
By Paynoff
Step 1 Make the dough: Whisk together egg and sour cream
- For the Dough
- •1 large egg, lightly whisked
- •2 tablespoons sour cream
- •1 cup whole milk
- •1 cup water
- •5 cups all-purpose flour, plus more for surface and dusting
- •Yellow cornmeal, for dusting
Pulled BBQ Chicken Sandwich
By Paynoff
Heat the oil in a large saute pan over a medium heat
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can low-sodium tomato sauce
- 1/4 cup tomato paste
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 5 tablespoons molasses
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon liquid smoke
- 1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
- 6 whole-wheat hamburger rolls
- 6 large green lettuce leaves
Orange Beef with Cilantro Rice
By Paynoff
1.Place the orange peel and juice in a large bowl
- Grated peel of 1 orange and juice of 2 oranges
- 2-1/2 tablespoons extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or white wine vinegar
- 1 pound skirt steak, thinly sliced on the diagonal and slices halved crosswise
- 1-1/2 cups long-grain white rice
- 1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
- 1 tablespoon brown sugar
- 2/3 cup finely chopped cilantro
- Salt