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Recipes
grilled skirt steak with salsa verde/ Mario Batali
By pdav
MARINATE THE STEAK: In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil
- Steak 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 pounds skirt steak
- Salsa Verde 1 packed cup parsley leaves
- 1 packed cup basil leaves
- 1 packed cup mint leaves
- 2/3 cup capers, drained
- 2 large oil-packed anchovy fillets, drained and chopped
- 1 garlic clove, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Hot smoked paprika, for sprinkling
baked onion rings
By pdav
Preheat oven to 450 degrees
- 1 1/2 cups cornflakes
- 1/2 cup plain dried breadcrumbs
- 1 large egg
- 1/2 cup low-fat buttermilk
- 1/4 cup all-purpose flour
- 1/8 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
- 2 tablespoons olive oil
BLT with avocado spread
By pdav
Combine spread ingredients in a bowl
- Spread
- 1 extra ripe avocado
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Sandwich
- 8 slices turkey bacon
- 8 slices whole-wheat bread
- 8 leaves romaine lettuce
- 2 medium tomatoes, cut into 12 slices
- 1 small red onion, thinly sliced
raw mustard greens salad with gruyere and anchovy croutons
By pdav
Preheat oven to 375°F. Combine anchovies and garlic in small bowl
- Bon Appetit
- PREP TIME: 20 minutes TOTAL TIME: 40 minutes (includes baking time)
- 5 anchovy fillets, finely chopped
- 3 garlic cloves, pressed
- 1/2 cup extra-virgin olive oil
- 3 cups 3/4-inch cubes crustless country bread
- 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided
- Nonstick vegetable oil spray
- 1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips
- 5 teaspoons (or more) fresh lemon juice
healthy cobb salad/jillian micheal's slimdown salad
By pdav
. Blend the Roquefort, yogurt, vinegar, water and pepper until smooth; reserve
- 1 oz. Roquefort or other blue cheese, crumbled
- 1/4 ¼ cup nonfat Greek yogurt
- 1 tbsp. red wine vinegar
- 1 tbsp. water
- 1/8 tsp. ground black pepper
- 4 slices turkey bacon, cut into ¾-in. pieces
- 8 cups (2 heads) thinly sliced Romaine lettuce
- 1 lb. poached or grilled chicken breast, thinly sliced (2 cups)
- 2 cups cherry tomatoes, halved
- 3 hard-boiled eggs, peeled and quartered
- 1 firm, ripe avocado, pitted, peeled and thinly sliced
chicken tinga tacos
By pdav
The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole...
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds trimmed, skinless, bone-in chicken thighs
- Salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 3 large garlic cloves, minced
- One 28-ounce can diced tomatoes
- 2 canned chipotles in adobo, coarsely chopped
- 1 cup chicken broth
- 24 corn tortillas
- 2 ounces Cotija cheese, crumbled
- Sliced scallions and chopped cilantro, for garnish
prosciutto and gruyere wraps
By pdav
In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper
- 8 ounces button mushrooms, trimmed and thinly sliced
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 4 warmed pieces lavash bread or 10-inch flour tortillas
- 1 halved garlic clove
- 1/4 pound thinly sliced prosciutto
- 1/4 pound thinly sliced gruyere cheese
- 1/4 medium red onion, very thinly sliced
- 6 cups baby arugula (4 ounces)
pasta with sausage, basil and sausage
By pdav
Cook the pasta in a large pot of boiling salted water until al dente; drain
- 1 pound penne or medium shells
- 1 tablespoon extra-virgin olive oil
- 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
- 3/4 cup dry white wine
- 3/4 cup heavy cream
- 3 tablespoons grainy mustard
- Pinch of crushed red pepper
- 1 cup thinly sliced basil
crunchy cabbage icebox salad
By pdav
"This is a salad you can keep in your refrigerator until you're ready to serve; just like your summer slaw, but for...
- 3 cups fat-free plain Greek yogurt
- 1/2 cup skim milk
- 1 small garlic clove, minced
- 1 teaspoon cayenne pepper
- 1/2 cup thinly sliced chives
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- 1/4 cup fresh lime juice
- Salt and freshly ground pepper
- 1 Hass avocado, thinly sliced
- 8 cups finely shredded green cabbage (from a 2-pound head)
- 8 radishes, halved and thinly sliced
- 2 cups finely julienned peeled jicama (8 ounces)
- 3 scallions, thinly sliced
- 1 cup thinly sliced celery (3 ribs)
- 4 ounces crumbled Cotija cheese
- 1/4 cup toasted pumpkin seeds
caprese wraps with chicken
By pdav
1. Combine first 4 ingredients in a large bowl, stirring with a whisk
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups prechopped hearts of romaine lettuce
- 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
- 3/4 cup (3 ounces) fresh mozzarella cheese, chopped
- 1/2 cup fresh basil leaves, torn
- 1 pint cherry tomatoes, quartered
- Cooking spray
- 4 (2.8-ounce) multigrain flatbreads (such as Flatout)
- 1 large garlic clove, halved