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Recipes
vidalia-honey vinaigrette
By pdav
1. Sauté onion in 1 Tbsp
- Christy serves this over a salad of mixed greens, chopped apple, toasted pecans, and dried cranberries.
- Total: 3 hours, 28 minutes
- Yield: Makes about 1 1/3 cups
- Ingredients
- 1/2 cup chopped Vidalia onion
- 3/4 cup vegetable oil, divided
- 1/4 cup cider vinegar, divided
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
apple-cranberry sauce
By pdav
In a saucepan, combine the cranberries, cider, and sugars
- 1 pound cranberries, fresh or frozen
- 1 cup apple cider
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
chicken chipotle tostadas
By pdav
Spread refried beans over tostada shells
- 1 cup purchased refried beans, divided
- 4 purchased corn tostada shells
- 1 1/3 cups leftover roast chicken meat
- 1 cup thinly sliced iceberg lettuce
- 1/2 cup chopped seeded tomato
- 12 avocado slices
- 1/2 cup crumbled queso fresco or feta cheese
- Hot sauce, olive oil, and red wine vinegar for drizzling
- Lime wedges
bacon and cheese deviled dggs
By pdav
Put eggs into a 4-qt. pot of water and bring to a boil
- 11 11
- Share
- Photo: Todd Coleman
- MAKES 12
- 6 eggs
- 1/4 cup finely grated sharp cheddar, plus more for garnish
- 1/4 cup mayonnaise
- 2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
- Kosher salt and freshly ground black pepper, to taste
- Hot sauce, such as Sriracha, to garnish
hudson valley club sandwich
By pdav
To make a spread: Drain and rinse beans
- Spread:
- 1 can (16 ounces) white beans (great northern or cannellini)
- 2 Tbsp. extra-virgin olive oil
- 2 cloves peeled garlic
- 2 Tbsp. dry white wine
- 1/2 cup chicken or vegetable broth
- 1 Tbsp. fresh lemon juice
- 1 tsp. fresh chopped rosemary
- 1/4 tsp. cayenne pepper
- Salt
- Sandwich:
- 12 slices toasted whole wheat bread
- 12 small inner leaves romaine lettuce
- 8 slices (1/4-inch thick) tomato
- 12 very thin slices red onion
- 1 avocado , peeled, pitted, and sliced
- 1/2 pound thinly sliced cooked chicken breast
- 8 strips cooked bacon (optional)
- 2 cups broccoli or alfalfa sprouts
salmon with sweet chili glaze
By pdav
Place 4 6-ounce pieces skinless salmon fillet on a baking sheet; drizzle with olive oil and season with salt and pe...
- 4 6-ounce pieces skinless salmon fillet
- olive oil
- salt and pepper
- 1 tablespoon brown sugar
- 1 ½ teaspoons ground ancho chili pepper Roast at 400º F until opaque, 12 to 15 minutes
sweet and spicy pumpkin seeds
By pdav
1. Place 1 cup pumpkinseeds in a large skillet over medium heat
- 1 cup unsalted pumpkinseed kernels
- 1 tablespoon canola oil
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- Dash of ground red pepper
chicken tacos with mango-avocado salsa
By pdav
1. Heat a nonstick skillet over medium-high heat
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground red pepper
- 3/4 teaspoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 1/2 teaspoons olive oil
- 1/2 cup diced peeled mango
- 1/2 cup diced peeled avocado
- 1/2 cup chopped tomato
- 1/3 cup prechopped onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon minced jalapeño pepper
- 8 (6-inch) corn tortillas
heirloom tomato salad
By pdav
1. To prepare granita, place vinegar, oil, 1/4 teaspoon salt, and seeded peeled tomato in a blender or food process...
- Salad:
- 1 tablespoon red wine vinegar
- 2 teaspoons extravirgin olive oil
- 1/4 teaspoon kosher salt
- 8 ounces seeded peeled heirloom tomato
- 4 assorted heirloom tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon thinly sliced fresh basil
tortilla meatball soup
By pdav
1. Preheat broiler. 2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes
- 2 jalapeño peppers
- 1 red bell pepper $
- 2 ears corn on the cob
- 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
- Cooking spray $
- 3/4 teaspoon kosher salt, divided
- 6 garlic cloves, minced and divided
- 1/3 cup panko (Japanese breadcrumbs)
- 1 pound ground sirloin
- 1 large egg, lightly beaten $
- 1 chipotle chile, canned in adobo sauce, minced
- 1 tablespoon olive oil $
- 2 cups chopped onion $
- 2 cups (3/4-inch) cubed red potatoes $
- 1 cup (1/2-inch-thick) slices carrot $
- 3 cups fat-free, lower-sodium chicken broth $
- 2 cups water
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
- 1/2 cup chopped fresh cilantro