Pdav's profile page
Recipes
chipotle bean burritos
By pdav
1. Heat oil in a large nonstick skillet over medium heat
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon salt
- 1/3 cup water
- 1 (15-ounce) can organic black beans, drained
- 1 (15-ounce) can organic kidney beans, drained
- 3 tablespoons refrigerated fresh salsa
- 6 (10-inch) reduced-fat flour tortillas (such as Mission)
- 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 1/2 cups chopped plum tomato (about 3)
- 1 1/2 cups shredded romaine lettuce
- 6 tablespoons thinly sliced green onions
- 6 tablespoons light sour cream
limoncello by Scott Joseph
By pdav
You’ll need a wide-mouth jar for the alcohol and fruit
- To Double Recipe:
- Limoncello
- 1 bottle (750 ml) grain alcohol (Everclear or any 151 proof brand)
- Peels of 6 or 7 lemons
- 2 ½ pints water (5 cups)
- 2 1/3 cups sugar
- 2 750 ml bottles everclear or grain alchol
- peels of 12-14 lemons
- 5 pints water (10 cups)
- 4 2/3 cups water
chicken dijon
By pdav
1. Sprinkle chicken with salt and pepper
- 6 skinned and boned chicken breasts (about 2 lb.)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 1 medium-size red bell pepper, cut into thin strips
- 1 medium-size sweet onion, diced
- 1 (14 1/2-oz.) can chicken broth
- 3 tablespoons all-purpose flour
- 3 tablespoons Dijon mustard
blueberry gorgonzola salad
By pdav
Toss together all ingredients in a large serving bowl
- 1 (5-oz.) package mixed salad greens
- 2 cups fresh blueberries
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 cup loosely packed basil leaves
- 1 cup roasted, salted almonds*
- 3/4 cup sliced fresh chives (about 1-inch pieces)
- 3/4 cup crumbled Gorgonzola cheese
- 3/4 cup bottled raspberry-walnut vinaigrette
- 1/2 cup loosely packed fresh tarragon leaves
salt-and-vinegar grilled potato "chips"
By pdav
1. Heat grill to medium. 2
- 4 medium Yukon Gold potatoes, scrubbed
- Canola oil
- Salt and black pepper
- Malt vinegar
- Fine sea salt
chicken piccata with orzo
By pdav
1. Cook orzo according to package directions
- Outstanding Rate the Recipe Read Reviews (3)
- Lemon rind gives the orzo floral, muted citrus notes, a nice companion to the zingy sauce.
- Total: 20 minutes
- Yield: 4 servings (serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce)
- Ingredients
- 1 cup uncooked orzo
- 2 teaspoons grated lemon rind
- 4 (4-ounce) chicken cutlets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon chilled butter, cut into small pieces
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers
bobby's baked chicken with dijon and lime (Paula Deen)
By pdav
Preheat the oven to 400. Rinse the chicken and pat dry
- 1 (3 1/2 lb) chicken, cut into 8 pieces
- 3 Tbs Dijon Mustard
- 1 Tbs Mayo
- 1 Garlic Clove, minced
- Finely grated zest and freshly squeezed juice of 1 Lime
- 3/4 Tsp pepper
- Salt to taste
- Chopped parsley to garnish
rustic marinata sauce
By pdav
In a large pot, heat 2 tablespoons olive oil, 2 minced garlic cloves, and a pinch of red-pepper flakes over medium ...
- 2 tablespoons olive oil
- 2 minced garlic cloves
- two 28-ounce cans whole tomatoes with juice, crushed
- salt, pepper
black pepper jerky
By pdav
Prepare the Marinade: In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cr...
- 3 cups amber ale or lager
- 2 cups soy sauce
- 1/2 cup Worcestershire sauce
- 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper, for sprinkling before drying the meat
- 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick
ginger vinaigrette
By pdav
In a small bowl, mix the rice vinegar with the sugar and grated ginger until the sugar is dissolved
- 1/4 cup rice vinegar
- 1 1/2 tablespoons sugar
- 1 tablespoon finely grated fresh ginger
- 1/4 cup vegetable oil
- Kosher salt and freshly ground pepper