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Recipes
Grilled Broccoli and Bread Salad with Pickled Shallots
By deedavis
"Grilling over an open flame is my favorite way of cooking," says Charlie Parker
- 2 large shallots, thinly sliced
- 0.25 cup(s) golden raisins
- 0.5 cup(s) dry sherry
- 0.25 cup(s) sherry vinegar
- 0.25 cup(s) agave syrup
- 1 teaspoon(s) chopped thyme
- Kosher salt
- 1 Meyer lemon, zested and juiced
- 0.5 cup(s) extra-virgin olive oil
- Freshly ground pepper
- 4 clove(s) garlic, minced
- 2 teaspoon(s) crushed red pepper
- 2 teaspoon(s) chopped rosemary
- 1 pound(s) broccoli, cut into long spears, stems peeled
- 0.5 pound(s) vegan ciabatta, sliced 1/2 inch thick
- 2 tablespoon(s) toasted pine nuts
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating
By deedavis
Rosemary, thyme, and garlic seson a whole beef tenderloin which is then grilled to a rosy pink
- 1 (5 pound) whole beef tenderloin
- 6 Tbs olive oil
- 8 large garlic cloves, minced
- 2 Tbs minced fresh rosemary
- 1 Tbs dried thyme leaves
- 2 Tbs coarsely ground black pepper
- 1 Tbs salt
Grilled Chicken with Lemon, Garlic, and Oregano
By deedavis
Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add o...
- 1/4 cup fresh lemon juice
- 1/4 cup finely chopped fresh oregano
- 2 tablespoons minced garlic
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 1/3 cup olive oil
- 12 whole chicken legs (7 lb)
- 8 chicken breast halves with skin and bones (8 lb)
- 5 lemons, cut crosswise into 1/3-inch-thick slices
Mashed Sweet Potatoes Brulee
By deedavis
Mashed sweet potatoes with a hint of cinnamon and nutmeg, topped with a caramelized brown sugar crust
- 5 1/2 lbs sweet potatoes, peeled and boiled until soft (6 cups cooked)
- 3/4 cup 1% milk
- 3 tbsp light butter, softened
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup unpacked light brown sugar
Chili-Lime Pork Loin
By deedavis
Prepare a grill for indirect grilling over medium-high heat
- Directions:
- 4 Tbs. chili-lime rub
- 6 Tbs. vegetable oil
- 4 lb. boneless pork loin roast, butterflied
- Kosher salt and freshly ground pepper, to taste
- 4 ears of corn, husks and silks removed, corn cut into 1-inch rounds
- 6 Anaheim chilies
- 2 Tbs. unsalted butter, cut into 1/2-inch pieces
- 2 tsp. fresh lime juice
- 1 Tbs. finely chopped fresh cilantro
- Prepare a grill for indirect grilling over medium-high heat.
Cheesy Chili-Mac
By deedavis
A hearty meal in a bowl. It's full of great stuff like lean beef, pinto beans and chili peppers
- 1 spray(s) cooking spray
- 2/3 pound(s) raw lean ground beef
- 2 medium onion(s), chopped
- 29 oz canned stewed tomatoes, Mexican-style (undrained)
- 2 1/2 cup(s) canned tomato juice
- 4 oz canned green chili peppers, diced, drained
- 2 tsp chili powder
- 1 1/2 cup(s) uncooked macaroni, elbow-size
- 31 oz canned pinto beans, rinsed and drained
- 1/2 cup(s) low-fat shredded cheddar cheese
Peppermint Bark Fudge
By deedavis
PER SERVING (1/36th of recipe, 1 piece): 67 calories, 1g fat, 50mg sodium, 14g carbs, 0
- 2 cups canned pure pumpkin (Libby's is best!)
- One 18.3-oz. box Betty Crocker Fudge Brownies mix
- 3 tbsp. white chocolate chips, roughly chopped
- 1 standard-size candy cane or 5 mini candy canes, lightly crushed
Green-Chile Bacon Burgers with Goat Cheese
By deedavis
Preheat the oven to 375°
- 8 thick-cut slices of bacon, about 1/2 pound
- 1/2 cup(s) mango chutney, preferably Major Grey brand
- 1 poblano chile
- Vegetable oil, for brushing
- 4 hamburger buns, split
- 1 large tomato, cut into 4 thick slices
- 1 1/2 pound(s) ground beef chuck
- Salt and freshly ground pepper
- 3 ounce(s) fresh goat cheese, cut into 4 slices
- Watercress sprigs or lettuce, for serving
Slow Cooker Savory Brisket Stew
By deedavis
Butternut squash and crushed tomatoes bring color to a beef stew cooked in a robust, red wine broth
- 1 fresh beef brisket (3 lb; not corned beef),
- cut into 3 pieces lengthwise
- 1 medium butternut squash (3 lb), peeled, cut into 3/4- to 1-inch cubes (about 8 cups)
- 1 medium onion, cut into 1/2-inch wedges (1 cup)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 2 cups Progresso® beef flavored broth (from 32-oz carton)
- 1 cup dry red wine or Progresso® beef flavored broth
- 4 cups uncooked wide egg noodles (28 oz)
- 1/4 cup quick-cooking tapioca
Roasted Brussels Sprouts with Garlic and Pancetta
By deedavis
Preheat oven to 450°F. Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an ...
- 1 lb Brussels sprouts, trimmed and halved (quartered if large)
- 2 oz pancetta, visible fat discarded and pancetta minced
- 1 garlic clove, minced
- 1/2 tablespoon extra-virgin olive oil
- 1/4 cup water