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Recipes
Spinach Salad with Bacon and Mushrroms
By pdav
Cooking Light Classics recipe
- 4 turkey bacon slices ( or regular)
- 8 cups spinach
- 1 8-oz package presliced mushrooms
- 1/2 cups thinly sliced purple onion,
- seperated into rings
- 1/4 cup red wine vinegar
- 1 tbspn sugar
- 1/2 tsp dry mustard
- 1/8 tesp freshly ground black pepper
- 2 tbsp lemon juice
- 2 tsp vegetable oil
skirt steak with chimichurri sauce
By pdav
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garli...
- 1 cup extra-virgin olive oil
- 2/3 cup sherry wine vinegar
- 2 tablespoons lemon juice
- 1 cup chopped flat-leaf parsley
- 4 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 3/4 teaspoon fresh cracked black pepper
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (1 3/4 to 2-pound) skirt steak
crab cakes with spicy remoulade
By pdav
1. To prepare crab cakes, combine first 8 ingredients
- Crab cakes:
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1 large egg
- 1/3 cup panko (Japanese breadcrumbs)
- 1 pound lump crabmeat, drained and shell pieces removed
- 1 tablespoon olive oil, divided
- Rémoulade:
- 1/4 cup canola-based mayonnaise
- 1 tablespoon chopped shallots
- 1 1/2 tablespoons capers, drained and chopped
- 2 teaspoons Creole mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon kosher salt
grilled peaches jezebel
By pdav
1. Whisk together first 3 ingredients
- 1/4 cup honey
- 2 teaspoons Dijon mustard
- 1 teaspoon horseradish
- 6 firm, ripe peaches, halved
- Vegetable cooking spray
pasta carbonara with leeks and lemon
By pdav
1. Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 6 slices bacon, cut crosswise into 1-inch pieces
- 4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
- 3/4 pound short pasta, such as campanelle or orecchiette
- 2 large eggs
- 1/2 ounce Parmesan, grated (1/4 cup), plus more for serving (optional)
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
- 1/2 cup fresh parsley leaves, coarsely chopped
quick liver pate
By pdav
. Place cherries in a small saucepan with just enough water to cover; bring to a simmer over medium heat
- This pared-down pâté is based on liverwurst. Use Usinger's or Schaller & Weber brand liverwurst for best results.
- Yield: 12 servings (serving size: about 2 1/2 tablespoons)
- Ingredients
- 1/4 cup dried tart cherries
- 2 slices thick-cut bacon
- 2 tablespoons finely chopped shallots
- 1 teaspoon finely chopped fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 garlic clove, finely chopped
- 1 bay leaf
- 2 tablespoons cognac
- 1/4 cup whipped cream cheese
- 8 ounces liverwurst
- 2 tablespoons chopped unsalted dry-roasted pistachios (optional)
mexican lime chicken soup
By pdav
In a large saucepan, heat the olive oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped 6 cloves garlic,
- thinly sliced 6 skinless,
- boneless chicken thighs, cut into 1/2-inch pieces
- 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
- 6 cups chicken broth
- 1/2 cup chopped fresh cilantro Juice of 2 limes Salt and pepper
- 1 hass avocado, thinly sliced lengthwise into 12 pieces
- Crushed tortilla chips
three cheese chicken florentine penne
By pdav
Worthy of a Special Occasion Rate the Recipe Read Reviews (97) Fresh spinach, chicken, and a combination of chee...
- 1 teaspoon olive oil
- Cooking spray
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup 2% reduced-fat milk
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
shrimp, avocado and grapefruit salad
By pdav
1. Heat a large skillet over medium-high heat
- 2 1/2 tablespoons olive oil, divided
- 12 ounces peeled and deveined medium shrimp
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 grapefruit
- 2 tablespoons chopped fresh tarragon
- 2 teaspoons brown sugar
- 1 teaspoon chopped shallots
- 6 cups chopped romaine lettuce
- 1 peeled avocado, cut into 12 wedges
oreccheitte with bacon and tomato sauce
By pdav
In a medium saucepan, heat oil over medium-high
- 1 tablespoon extra-virgin olive oil
- 4 slices bacon, cut into 1/2-inch pieces
- 1 medium red onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes
- 1 can (28 ounces) whole peeled tomatoes
- Coarse salt and ground pepper
- 1 pound orecchiette or other short pasta
- Grated Parmesan and chopped fresh parsley, for serving