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Recipes
creamy garlic vinagrette/bobby flay
By pdav
Preheat the oven to 375°
- 15 medium unpeeled garlic cloves
- 1 tablespoon extra-virgin olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons water
- 2 teaspoons Dijon mustard
- 1 teaspoon mayonnaise
- 1 teaspoon honey
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon Tabasco
- 1/3 cup canola oil
- Kosher salt and freshly ground pepper
southwest white bean spread
By pdav
1. Pulse garlic, next 5 ingredients, and 2 Tbsp
- 1 garlic clove
- 1 (15.5-oz.) can cannellini or great Northern beans, rinsed and drained
- 1/3 cup loosely packed fresh cilantro leaves
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Pita chips, sliced cucumbers, and olives
nutty warm brussels sprouts salad
By pdav
1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat
- Pulse a (1 1/2-ounce) slice of bread in the food processor to make 1/3 cup fresh breadcrumbs.
- Yield: 6 servings (serving size: 3/4 cup)
- Ingredients
- 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 garlic clove, minced
- 1/3 cup fresh breadcrumbs
- 3/4 pound Brussels sprouts, trimmed and halved (about 8 cups)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 tablespoons finely chopped walnuts, toasted
- 1/2 ounce shaved Asiago cheese
mojitos by the pitcher
By pdav
Use a mortar and pestle to mash up or "muddle" the mint leaves
- 3/4 cup loosely packed mint leaves
- 1 cup freshly squeezed lime juice
- 2/3 cups simple syrup
- 1 1/2 cups rum
- 3 cups club soda
- ice
hot potatoes
By pdav
Place the potatoes in a large saucepan with enough water to cover
- prep time 15 min cook time 45 min
- 7 small yellow-fleshed potatoes, such as yukon gold
- 1 cup broccoli florets
- 2 ounces monterey jack cheese, shredded
- 3 tablespoons reduced-fat plain yogurt
- 2 tablespoons finely chopped pickled jalapeño chile Salt and pepper
- Olive oil cooking spray
- Chili powder, for sprinkling
grilled tomato crostini
By pdav
Light a grill or preheat a grill pan
- Four 3/4-inch-thick slices of ciabatta bread
- 1 garlic clove, halved
- Juicy Grilled Tomatoes
- Olive oil, for drizzling
- Salt
- 20 small basil leaves
marsala chicken-and-mushroom casserole
By pdav
Preheat the oven to 350°
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- 1 1/2 tablespoons flour
- 1/2 cup marsala wine or white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped flat-leaf parsley Salt and pepper
- 1 cup long-grain rice
- 2 packed cups coarsely chopped rotisserie chicken
- 2 tablespoons grated parmesan cheese
vanilla buttercream
By pdav
1. Beat first 3 ingredients at medium speed with an electric mixer until creamy
- 1/2 cup butter, softened
- 1 (3-oz.) package cream cheese, softened
- 2 teaspoons vanilla extract
- 1 (16-oz.) package powdered sugar
- 3 to 4 Tbsp. milk
citrus and radish salad
By pdav
*Combine 2 tablespoons orange juice, 2 tablespoons olive oil, and 1/8 teaspoon ground red pepper
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 1/8 teaspoon ground red pepper
- 4 cups prechopped romaine lettuce
- 1/2 cup thinly sliced radishes
- 2 tablespoons cilantro leaves
- 1 sliced peeled avocado.
gooey jalapeno poppers
By pdav
Preheat broiler on high. Place a wire baking rack on a foil-lined baking sheet
- 6 jalapenos, halved, seeds and ribs removed
- 1/2 cup shredded 75% reduced-fat cheddar, such as Cabot
- 1/4 cup reduced-fat whipped cream cheese, such as Weight Watchers
- 4 scallions, finely chopped, divided
- 1/2 cup whole-wheat flour
- 1 1/2 cup whole-wheat panko bread crumbs
- 4 large egg whites
- Salt and freshly ground black pepper
- Cooking spray
- 1/2 cup fat-free sour cream, such as Breakstone's
- 15 min/ total 40 min