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Recipes
goat cheese-pecan finger sandwiches
By pdav
Stir together goat cheese, cream cheese, pecans, and parsley
- Ingredients
- 4 ounces goat cheese, softened
- 3 ounces cream cheese, softened
- 1/2 cup finely chopped toasted pecans
- 2 tablespoons chopped fresh parsley
- 14 bread slices, divided
- 1/3 cup red pepper jelly
Vegetable Tacos with Chipotle Sour Cream and Smoky Black Beans
By pdav
Vegetable Tacos with Chipotle Sour Cream and Smoky Black Beans Recipe created by Liz Pearson O, The Oprah Magazin...
- 2 cups frozen corn, thawed
- 2 Tbsp. olive oil, divided
- 2 Tbsp. lime juice, plus lime wedges for garnish
- 2 3/4 tsp. kosher salt, divided
- 2 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper, divided
- 2 bell peppers, any color, cored and thinly sliced
- 1 large red onion, sliced
- 1 1/2 tsp. smoked paprika
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups thinly sliced green cabbage
- 1 cup cilantro, roughly chopped
- 2 Tbsp. distilled white vinegar
- 1 1/2 tsp. sugar
- 1 avocado, peeled, pitted, and chopped
- 1 bunch radishes (6 to 8), thinly sliced
- 3/4 cup light sour cream
- 2 canned chipotle peppers in adobo, seeded and diced, plus 2 tsp. sauce
- 8 whole wheat or flour tortillas
quick-roasted cherry tomato sauce with spaghetti
By pdav
1. Preheat oven to 450°. 2
- 4 quarts water
- 1 tablespoon kosher salt
- 12 ounces uncooked spaghetti
- 2 pints cherry tomatoes
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
- 1/4 cup chopped or torn fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3/4 cup (3 ounces) crumbled semisoft goat cheese
mixed berries with grilled pound cake
By pdav
Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar a...
- 1 pound mixed strawberries and blueberries, strawberries halved or quartered if large (3 cups)
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 3/4 teaspoon cornstarch
- 2 tablespoons unsalted butter, softened
- Four 12-inch squares of heavy-duty aluminum foil
- Four 1/2-inch-thick slices of pound cake
- Créme fraîche or vanilla ice cream, for serving
mediterranean stuffed chicken breasts
By pdav
Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes
- 1 large red bell pepper
- 1/4 cup (1 ounce) crumbled feta cheese
- 2 tablespoons finely chopped pitted kalamata olives
- 1 tablespoon minced fresh basil
- 8 (6-ounce) skinless, boneless chicken breasts
sweet potato fries with basil salt and garlic mayonnaise
By pdav
Preheat the oven to 400 degrees F
- 5 sweet potatoes, cut into about 1 by 5-inch "fries"
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh basil leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
curry crunch salad with naan
By pdav
In a medium bowl, combine the yogurt, lemon juice, curry powder, honey, turmeric and cardamom; sprinkle with cinnam...
grilled steak with baby arugula and parmesan salad
By pdav
1. Heat a grill pan over medium-high heat
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (4-ounce) flat-iron steaks
- 2 lemons, halved
- 1 tablespoon chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
- 4 cups loosely packed baby arugula
- 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
frozen grasshopper pie
By pdav
BEAT marshmallow creme and 2 cups of the whipped topping in large bowl with wire whisk until well blended
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
- 1 tsp. mint extract
- 4 to 6 drops green food coloring
- 15 thin chocolate mint wafers, chopped (about 1/2 cup)
- 1 OREO Pie Crust (6 oz.)
grilled Italian vegetables with pasta
By pdav
Place eggplant in a colander; sprinkle with 3/4 teaspoon salt
- 1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices
- 1 teaspoon salt, divided
- 3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices
- 1 red bell pepper, seeded and quartered
- Cooking spray
- 4 plum tomatoes, halved
- 4 cups (3-inch) sliced green onions (about 2 bunches)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated lemon rind
- 1/2 cup thinly sliced fresh basil
- 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese