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Recipes
jerk-spiced shrimp
By pdav
1. Prepare grill to medium-high heat
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground thyme
- 1/8 teaspoon ground allspice
- 2 tablespoons olive oil
- 1 1/2 pounds peeled and deveined large shrimp
- Cooking spray
peas and cheese tortellini
By pdav
In a large saucepan of boiling, salted water, cook the tortellini until al dente; drain
- 1 pound frozen cheese tortellini
- 1 cup frozen peas, thawed
- 2 tablespoons butter
- 5 scallions, white and green parts thinly sliced separately
- 2 tablespoons flour
- 1 2/3 cups milk Salt and pepper
- 1/3 cup grated parmesan cheese, plus more for sprinkling
garlicky spaghetti with beans and greens
By pdav
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked spaghetti
- 3/4 teaspoon kosher salt, divided
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh garlic
- 1/2 teaspoon crushed red pepper
- 2 cups grape tomatoes, halved
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 5 ounces arugula leaves
- 2 tablespoons fresh lemon juice
- 1/2 cup (2 ounces) grated Parmesan cheese
creamy tomato-stuffed chicken
By pdav
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or...
- 1 pound skinned and boned chicken breast halves (4 breast halves)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1/2 (8-ounce) package 1/3-less-fat cream cheese
- 3 garlic cloves, minced and divided
- 1/4 cup chopped dried tomatoes (not in oil)
- 1/2 cup chopped fresh basil, divided
- 1/4 cup shredded Parmesan cheese
- Vegetable cooking spray
- 6 plum tomatoes, chopped
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
chile releno - Theresa Thompson
By pdav
Butter 9x13 casserole. Layer peppers, cheese,repeat
- 6 4-oz cans green chiles, seeded and
- sliced
- 1 lb. grated monterrey jack cheese
- 1 lb. grated mild cheddar cheese
- 12 eggs
- 1/2 cup flour
- dash salt
5-minute hummus
By pdav
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ...
- 1 15-ounce can chickpeas, rinsed
- 1 clove garlic
- 1 ⁄4 cup olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame seed paste; optional)
- 1 teaspoon ground cumin
- kosher salt
- 1/4 teaspoon paprika
Big Daddy's Potato Grilled Blue Cheese and Bacon Potato Salad
By pdav
1. Preheat grill to 350° to 400° (medium-high) heat
- 3 pounds baby red potatoes, cut in half
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup white balsamic vinegar*
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1 cup thinly sliced red onion
- 4 ounces crumbled blue cheese
- 6 bacon slices, cooked and crumbled
smashed potatoes with goat cheese and chives
By pdav
1. Place potatoes in a saucepan, and cover with cold water to 2 inches above
- 3 pounds peeled baking potatoes, cut into 1-inch pieces
- 1 1/4 teaspoons salt, divided
- 2 tablespoons butter
- 3/4 cup (6 ounces) goat cheese
- 1/4 teaspoon freshly ground black pepper
- 1 cup 2% reduced-fat milk
- 3 tablespoons finely chopped fresh chives
latina lasagna
By pdav
1. Preheat oven to 375°. Cook sausage in a Dutch oven over medium heat 8 to 10 minutes or until meat is no longer ...
- Total: 1 hour, 48 minutes
- Yield: Makes 8 servings
- Ingredients
- 1 1/2 pounds fresh chorizo sausage, casings removed
- 2 (24-oz.) jars tomato-and-basil pasta sauce
- 1 cup chopped fresh cilantro
- 1 (4.5-oz.) can chopped green chiles
- 1 (15-oz.) container ricotta cheese
- 1 cup whipping cream
- 2 large eggs, lightly beaten
- 12 no-boil lasagna noodles
- 1 (16-oz.) package shredded Mexican four-cheese blend
mesclun salad with chickpeas and dried cherries
By pdav
In a large bowl, toss the mesclun, carrots, chickpeas, cherries, and dill with the vinaigrette
- 6 ounces mesclun (6 cups)
- 2 carrots, halved lengthwise and thinly sliced on the bias
- 1 15-ounce can chickpeas, rinsed
- 1/2 cup dried cherries
- 1/4 cup fresh dill sprigs
- 4 to 5 tablespoons Balsamic-Dijon Vinaigrette
- or bottled balsamic vinaigrette