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Recipes
fish tacos with chipotle cream
By pdav
In a small bowl, whisk together the oil, lime juice, salt and pepper
- Fish:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 pound white flaky fish fillet, like tilapia or halibut
- Chipotle cream:
- 1/2 cup plain nonfat yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons chipotle pepper, in adobo sauce
- 8 (6-inch) corn tortillas
- 1 1/2 cups shredded green cabbage or lettuce
- 1/2 cup corn kernels (thawed if frozen)
- 1/4 cup fresh cilantro leaves
- Lime wedges
aperol spritz
By pdav
One 750-milliliter bottle Aperol One 750-milliliter bottle Prosecco 3/4 liter chilled seltzer Ice Orange slices
- One 750-milliliter bottle Aperol
- One 750-milliliter bottle Prosecco
- 3/4 liter chilled seltzer
- Ice
- Orange slices, for garnish
bread dip - Aunt Sandy
By pdav
Mix dip ingreadients by hand
- 1 pint mayonnaise
- 1/2 pint sour cream
- 2 tsp parsley (optional)
- 2 tsp dill seed
- 2 tbsp beaumond seasoning
- one 2-4 lb round rye bread
insalata rustica
By pdav
Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
- 3 tablespoons fresh lemon juice
- 4 ounces 1/8-inch-thick slices prosciutto, chopped
- 1 1/2 cups stemmed seedless red grapes
- 1/2 cup dried tart cherries
- 10 cups (loosely packed) greens (such as frisée, arugula, and torn radicchio)
- 2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced
- Aged balsamic vinegar (for drizzling)
- 1/2 cup pine nuts, toasted
- 4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese, each slice cut on diagonal into triangles
super fast chef salad
By pdav
1. Arrange 2 1/2 cups lettuce on each of 4 plates
- 10 cup torn or chopped romaine lettuce
- 1 cup shredded skinless, boneless rotisserie chicken breast
- 1/2 cup thinly sliced Texas 1015 or other sweet onion
- 1/3 cup shaved carrot
- 1 avocado, seeded, peeled, and sliced
- 3 tablespoons crumbled blue cheese
- 1/2 cup Easy Herb Vinaigrette
Salsa Queen Salsa
By pdav
lisa mulato's recipe
- 10-12 roma tomatoes
- 1 medium size sweet onion (vidalia)
- 2-3 jalepenos
- 1 clove garlic
- cilantro
- vegetable oil
- white vinegar
- sugar
- salt
Easy Herb Vinaigrette
By pdav
Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined
- 9 tablespoons white wine vinegar
- 1 1/2 tablespoons wildflower honey
- 1/2 teaspoon fine sea salt
- 1 cup canola oil
- 3 tablespoons chopped fresh basil
- 3 tablespoons minced fresh chives
darlene's healthy salad
By pdav
1. Place chopped lettuce in a large bowl; layer cucumber, onion, radishes, and avocado on top of lettuce
- 12 cups chopped romaine lettuce (about 1 large head)
- 2 cups thinly sliced cucumber (about 1 large)
- 1 cup vertically sliced red onion
- 1/2 cup thinly sliced radishes (about 3)
- 2/3 cup vertically sliced peeled ripe avocado (about 1)
- 1/4 teaspoon black pepper, divided
- 1/4 cup red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 2 tablespoons sunflower seed kernels
oregano and lime roasted chicken breasts
By pdav
1. To prepare chicken, combine first 5 ingredients in a small bowl
- Chicken:
- 1 tablespoon chopped fresh oregano
- 2 teaspoons grated lime rind
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 1/4 teaspoon freshly ground black pepper
- 4 bone-in, skin-on chicken breast halves (about 3 pounds)
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- Sauce:
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cumin
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon tequila
- 1/2 teaspoon lime juice
Easy Penne and Tuna Salad
By pdav
1. Preheat broiler. 2. Cut bell pepper in half lengthwise; discard seeds and membranes
- 1 large red bell pepper
- 4 quarts water
- 2 1/4 teaspoons salt, divided
- 6 ounces uncooked penne pasta
- 2 cups coarsely chopped arugula
- 1/4 cup thinly sliced shallots
- 2 tablespoons red wine vinegar
- 1 tablespoon capers, drained
- 1 tablespoon extra-virgin olive oil
- 1 (7.8-ounce) jar premium tuna packed in oil (such as Ortiz), drained and flaked