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Recipes
sliced steak soft taco sliders with guaca-salsa
By pdav
Preheat an outdoor grill or grill pan to medium-high
- STEAKS:
- 4 small flatiron steaks (6 to 7 oz. each) or 1 1/2 to 1 3/4 lbs. flank steak, at room temperature
- Vegetable oil, for coating
- 2 tsp. ancho (mild) or chipotle (hot) chile powder
- 1 tsp. montreal steak seasoning or salt and pepper
- SAUCE:
- 1 large or 2 small ripe avocados, flesh scooped from the skin
- 2 limes, juiced
- 1 large clove garlic, peeled
- 1 jalapeño chile pepper, seeded and coarsely chopped
- 2 tomatillos, peeled and coarsely chopped
- 1/2 small red onion, coarsely chopped
- 2 tsp. honey or a sprinkle sugar
- A generous sprinkle sea salt
- A small handful cilantro leaves
- A small handful fresh mint leaves
- A few sprigs thyme
- TACOS:
- 8 flour tortillas (8 inch)
- All-natural cooking spray
chicken curry diane vesey
By pdav
Sprinkle chicken with celery seed and curry powder
- 4-5 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- celery s[\pice
- 1/2 cup chopped onion
- curry powder
- salt and pepper
- shredded cheddar cheese
chili-lime pecans
By pdav
Stir together lime juice, olive oil, paprika, salt, chili powder, and ground red pepper
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground red pepper
- 3 cups pecans
goat cheese appetizer (AnneMarie Thompson)
By pdav
Slice goat cheese into one inch pieces and place in a single layer on a large platter
- 12 ounces goat cheese
- 3 tablespoons olive oil
- 1 cup oil-packed sun-dried tomatoes, drained and diced
- 1 cup kalamata olives,chopped
- 4 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh rosemary
- 3 cloves garlic, halved
herbed cheese spread
By pdav
serve with biscuit crostini recipe: 1 (24-oz
- 1 (8-oz.) package cream cheese, softened
- 1 (8-oz.) package feta cheese, softened
- 1/2 cup butter, softened
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons lemon zest
- 1 teaspoon freshly ground pepper
- 1 garlic clove, pressed
- Biscuit Crostini
- Garnishes: fresh rosemary sprigs, sweetened dried cranberries
bacon pierogi bake
By pdav
1. Preheat oven to 400°. 2
- 1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
- Cooking spray
- 2 center-cut bacon slices, chopped
- 2 garlic cloves, minced
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 1/4 cup thinly diagonally sliced green onions
- 1/4 cup chopped seeded plum tomato
- 1/2 teaspoon freshly ground black pepper
turkey tostadas with spicy cranberry-chipotle sauce
By pdav
to prepare Sauce: Microwave cranberry sauce, taco sauce, minced chipotle pepper, chili powder, and ground cumin at...
- spicy Cranberry Chipotle Sauce:
- 1 large onion, sliced
- 1 poblano pepper, seeded and sliced
- 1 large red bell pepper, sliced
- 2 tablespoons olive oil
- 3 cups shredded roasted turkey
- 2 garlic cloves, minced
- Salt to taste
- 8 tostada shells
- 1 cup refried black beans
- Spicy Cranberry-Chipotle Sauce
- 1 cup crumbled queso fresco (fresh Mexican cheese)
- 1/2 cup loosely packed fresh cilantro leaves
- 8 lime wedges
- 1 cup whole-berry cranberry sauce
- 1/3 cup taco sauce
- 1 canned chipotle pepper in adobo sauce, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt to taste
fire-seared antipasto platter
By pdav
1. Prepare grill to medium-high heat
- Dressing:
- Serve the platter while vegetables are warm or at room temperature.
- Ingredients
- 6 6 6 tablespoons fresh lemon juice
- 3 3 3 tablespoons balsamic vinegar
- 2 2 2 teaspoons extra-virgin olive oil
- 1/4 1/4 1/4 teaspoon kosher salt
- 2 2 2 garlic cloves, minced
- Vegetables:
- 3 3 3 plum tomatoes, halved
- 2 2 2 red bell peppers, quartered and seeded
- 2 2 2 yellow bell peppers, quartered and seeded
- 2 2 1/2-inch-thick zucchini, cut lengthwise into 1/2-inch-thick slices
- 1 1 1/2-inch-thick red onion, cut into 1/2-inch-thick slices
- 1 1 1/2-pound) 1/2-inch-thick (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
- Garnishes:
- 4 4 4 ounces prosciutto, thinly sliced
- 1 1 1 ounce capocollo, thinly sliced
- 2 2 2 ounces fresh mozzarella cheese, thinly sliced
- 2 2 2 tablespoons chopped fresh basil
- 2 2 2 teaspoons capers
- 6 6 6 green olives, sliced
- 1/8 1/8 1/8 teaspoon kosher salt
- Cooking spray
chili-lime peanuts
By pdav
Preheat oven to 350°F. Toss peanuts, olive oil, coarse kosher salt, and sugar in medium bowl to coat evenly
- 2 cups raw Spanish peanuts (about 10 1/2 ounces)
- 1 tablespoon olive oil (not extra-virgin)
- 2 teaspoons coarse kosher salt
- 1 teaspoon sugar
- 2 teaspoons fresh lime juice
- 1 teaspoon hot pepper sauce
- 3/4 teaspoon cayenne pepper
watermelon killer chiller
By pdav
Directions: 1. Slice off top quarter of watermelon
- One watermelon (6 lbs.)
- 12 oz. vodka
- 12 oz. lemon-lime soda
- 1/2 cup fresh lime juice
- Thin green apple slices