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Recipes
Avocado Chicken Salad
By bakers_delight85
Heat oil in a skillet over medium-high
- 1 tablespoon extra virgin olive oil
- 2 boneless, skinless chicken thighs, filleted
- Kosher salt and fresh black pepper
- 1 Hass avocado, chopped
- 1 large beefsteak or slicing tomato, seeded and chopped
- 1/2 bunch scallions, chopped
- 2 tablespoons cilantro, chopped
- 1 lime
Baked Eggplant with Fontina
By bakers_delight85
Preheat the oven to 375 degrees F
- 4 small eggplant
- 2 garlic cloves
- 5 fresh basil leaves
- Fine sea salt
- Freshly ground black pepper
- 2/3 cup extra virgin olive oil
- 1/2 pound Italian fontina cheese, cut into small pieces
Au Gratin Potatoes Recipe
By bakers_delight85
A friend gave me this recipe when I needed a potato dish for a potluck
- 12 medium red or white potatoes, unpeeled
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup heavy whipping cream
Feta and Chive Muffins
By bakers_delight85
In a bowl, combine the flour, baking powder and salt
- 1-1/2 cups all-purpose flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs
- 1 cup milk
- 2 Tbsp. butter melted
- 1/2 cup crumbled feta cheese
- 3 Tbsp. snipped chives
Shrimp Piccata Pasta
By bakers_delight85
Cook spaghetti according to package directions
- 6 ounces uncooked spaghetti
- 2 shallots, chopped
- 1 Tbsp. olive oil
- 1 lb. uncooked medium shrimp, peeled and deveined
- 1 jar (3 ounces) capers, drained
- 3 Tbsp. lemon juice
- 1/2 tsp. garlic powder
Zesty Light Tacos
By bakers_delight85
Cook rice according to package directions
- 1 cup uncooked brown rice
- 1 medium onion, halved and sliced
- 1 medium green pepper, thinly sliced
- 1 Tbsp. canola oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1/2 cup frozen corn
- 1/2 cup taco sauce
- 1 tsp. chili powder
- 3/4 tsp. cayenne powder
- 8 whole wheat tortillas (8 inches), warmed
- Optional toppings: shredded lettuce, chopped tomatoes, pickled jalapeno slices, shredded reduced-fat cheddar cheese and reduced-fat sour cream
Cheat Sheet Beef Pho (Faux Pho Bo)
By bakers_delight85
From Aida Mollenkamp's Keys to the Kitchen The broth can be put in a slow cooker and cooked on Low for 8 hours, th...
- Pho Broth:
- 2 Tbsp. canola, grapeseed, or peanut oil
- 2 yellow onions, halved
- One 3-in. piece fresh ginger, halved
- 4 qt. beef stock or low-sodium broth
- One 3-in. cinnamon stick
- 3 star anise pieces
- 3 whole cloves
- 1/2 cup fish sauce
- 3 Tbsp. packed light brown sugar
- 1 Tbsp. kosher salt
- Pho:
- One 12-oz. package banh pho (flat rice noodles)
- 1 lb. flank steak, London broil, sirloin, or eye of round, sliced as thin as possible
- 2 to 3 Thai chiles, trimmed and thinly sliced
- 2 to 3 handfuls bean sprouts
- 1 bunch fresh Thai basil
- 1 bunch fresh mint
- 1 white onion, sliced paper thin
- Chili-garlic hot sauce (such as Sriracha) or hoisin sauce (or both), for serving
- 2 limes, cut into wedges, for serving
Cheesy Broccoli Rigatoni Recipe
By bakers_delight85
"This cheese-and-veggie-packed pasta side dish always brings compliments
- 12 ounces uncooked rigatoni or large tube pasta
- 3 garlic cloves, minced
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2-1/2 cups fat-free milk
- 5 cups fresh broccoli florets
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
Quickish Pasta and Beans
By bakers_delight85
If you can find canned cherry tomatoes, use them in this recipe
- 1 onion, chopped fine
- 1 carrot, chopped fine
- 1 celery stalk, chopped fine
- 1 Tbsp. olive oil
- Coarse salt
- 1 (19-ounce) can cannellini beans, rinsed and drained
- 1 (14.5-ounce) can tomatoes
- Freshly ground black pepper
- Crushed red pepper
- Pinch of dried oregano
- 3/4 pound spaghettini or linguine fini, broken into 2-inch lengths
- 1/3 cup chopped fresh flat-leaf parsley
- Extra-virgin olive oil, for drizzling
- Freshly grated Pecorino, for serving
Yogurt, Goat Cheese, and Sun-Dried Tomato Spread
By bakers_delight85
On the morning of the serving day, line a colander or sieve with a double layer of cheesecloth
- 2 cups (1 pint) plain nonfat yogurt
- 5 ounces fresh white goat cheese at room temperature
- 4 ounces (1/2 cup) oil-packed sun-dried tomatoes, drained and chopped
- 2 Tbsp. chopped fresh basil
- 1/4 tsp. salt
- Freshly ground black pepper to taste
- Dash of hot red pepper sauce