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Recipes
chicken breasts with tomatoes and olives
By pdav
Prepare grill to medium-high heat
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 cup multicolored cherry or grape tomatoes, halved
- 3 tablespoons oil and vinegar dressing, divided
- 20 olives, halved
- 1/2 cup (2 ounces) crumbled feta cheese
Nature's Table Pasta Salad
By pdav
Here's a colorful and flavorful pasta salad that's easily made special with the addition of fresh vegetables and an...
- Dressing:
- 1 cucumber, diced
- 2 tomatoes, diced
- 1 cup broccoli florets
- 1 cup carrots, shredded
- 1/2 cup black olives, sliced
- 2 pounds rotini tri-colored pasta
- 1 1/4 cups canola oil
- 1 teaspoon pepper
- 3/4 cup red-wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon granulated garlic
- 3 tablespoons Spike All Purpose Seasoning
- 1/2 cup grated Romano cheese
- 1/4 cup mayonnaise
- Additional Romano cheese for garnish (optional)
bollywood sweet potato fries
By pdav
Mix 3 tablespoons olive oil, 2 teaspoons curry powder and a generous pinch each of ground cumin, garlic powder, oni...
- pinch each of:
- 3 tablespoons olive oil
- 2 teaspoons curry powder
- ground cumin
- garlic powder
- onion powder
- salt and pepper
- large bag of frozen sweet potato fries
lemony waldorf salad
By pdav
Preheat the oven to 350°
- 1/2 cup walnut halves (2 ounces)
- 1 tablespoon minced shallot
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/4 cup plus 2 tablespoons canola oil
- 2 tablespoons walnut oil
- 1/2 teaspoon ground cumin
- Salt and freshly ground pepper
- 2 cups shredded romaine lettuce (4 ounces)
- 4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)
- 1 cup thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves
- 1 small head of frisée (6 ounces), coarsely chopped
- 1/4 cup golden raisins
- 1 Fuji apple—peeled, quartered, cored and thinly sliced crosswise
chocolate cupcakes with peppermint frosting
By pdav
Preheat oven to 350°. To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at m...
- Cupcakes:
- 1 cup packed brown sugar
- 6 tablespoons butter, softened
- 2 large eggs
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- Peppermint Frosting:
- 2 cups powdered sugar
- 1/2 cup (4 ounces) tub-style light cream cheese
- 1/8 teaspoon peppermint extract
- 16 hard peppermint candies, finely crushed (about 1/3 cup)
dulce de leche cheesecake bars
By pdav
Crust Preheat oven to 350°F
- Crust
- Nonstick vegetable oil spray
- 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- Filling
- 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1/2 cup purchased dulce de leche*
- 2 teaspoons vanilla extract
- Glaze
- 2/3 cup purchased dulce de leche
- 3 tablespoons (or more) heavy whipping cream
- Fleur de sel
- *A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
re-invented russian dressing/bobby flay
By pdav
In a bowl, cover the sun-dried tomatoes with boiling water
- 4 sun-dried tomato halves
- 3/4 cup plain nonfat Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon ancho chile powder
- 3 cornichons, finely chopped
- 2 tablespoons minced red onion
- 2 teaspoons minced tarragon
- Kosher salt and freshly ground pepper
slow-roasted tomato marinara
By pdav
1. Preheat oven to 250°. 2
- If you don't have a food mill, puree the sauce in a blender or food processor and strain through a sieve.
- Yield: 8 servings (serving size: about 1/2 cup)
- Ingredients
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 pounds plum tomatoes, halved lengthwise
- Cooking spray
- 1/3 cup water
- 4 teaspoons extra-virgin olive oil
- 3/4 cup chopped onion
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3 garlic cloves, minced
- 1/3 cup dry red wine
- 2/3 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
pappardelle with beef and mushroom ragu
By pdav
Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat
- Serves 4| Hands-On Time: 35m | Total Time: 1hr 40m
- Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch pieces
- kosher salt and black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, smashed
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced
- 12 ounces pappardelle or fettuccine
- 1/2 cup grated Parmesan (2 ounces), plus more for serving
heirloom tomato salad with fresh lady peas
By pdav
1. Cook peas in boiling salted water to cover in a large saucepan 8 to 10 minutes or just until tender
- 1 cup fresh lady peas
- Lemon-Herb Dressing With Basil, divided
- 2 pounds assorted heirloom tomatoes, cut into 1/4-inch-thick slices
- 4 fresh basil leaves, thinly sliced
- 1 (4-oz.) package soft goat cheese, crumbled
- Salt and freshly ground pepper to taste