Pollin's profile page
Recipes
Brie and Walnut Quesadillas/Fruit Salsa
By Pollin
FOR SALSA: Toss all ingredients in large bowl
- SALSA
- 1 cup 1/3-inch dice peeled cored pineapple
- 1 cup 1/3-inch dice peeled pitted mango
- 1 cup 1/3-inch dice peeled seeded papaya
- 1/2 cup 1/3-inch dice red bell pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 serrano chile, minced, with seeds
- QUESADILLAS
- Butter, room temperature
- 8 8-inch-diameter flour tortillas
- 1 pound chilled Brie, rind trimmed, cut into 1/2-inch-thick slides
- 24 fresh cilantro sprigs
- 1 cup Candied Maple Walnut (see recipe)
Parmesan-Crusted Chicken
By Pollin
1. Preheat the oven to 475°
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon chopped thyme
- Four 6-ounce skinless, boneless chicken breast halves
- Salt and freshly ground pepper
- 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
- 4 cups packed arugula leaves
- 1 cup cherry tomatoes, halved
Kathleen's Peanut Butter Icing
By Pollin
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted wi...
- 1 * 1 cup confectioners' sugar
- 1 * 1 cup creamy peanut butter
- 5 * 5 tablespoons unsalted butter, at room temperature
- 3/4 * 3/4 teaspoon pure vanilla extract
- 1/4 * 1/4 teaspoon kosher salt
- 1/3 * 1/3 cup heavy cream
Frosting
By Pollin
To make the frosting, have all the ingredients at room temperature
- 3 * 3 cups sifted confectioners' sugar
- 8 * 8 Tbs. (1 stick) unsalted butter, firm but not cold
- 2 * 2 Tbs. milk, plus more as needed
- 1 * 1 tsp. vanilla extract
- 1/8 * 1/8 tsp. salt
- * Food coloring as desired
Zucchini Avocado Salad
By Pollin
Pulse all sauce ingredients together until smooth
- Avocado Sauce:
- 3 cups yellow and red cherry tomatoes
- 2 zucchini, spiralized
- 4 ounces whole wheat spaghetti (optional - see notes)
- Parmesan for topping (but skip this if you're vegan, obvs)
- 1 avocado
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 cup fresh flat leaf parsley
- 3-4 green onions (green parts)
- 1 garlic clove
- juice of 1 lemon
- freshly ground pepper to taste
Key Lime Pie
By Pollin
Preheat the oven to 375 degrees F
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- 2 (14-ounce) cans condensed milk
- 1 cup key lime or regular lime juice
- 2 whole eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
Fish Tacos
By Pollin
Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoo...
- 2 Hass avocados—halved, pitted and peeled
- 1/4 cup low-fat sour cream or Greek yogurt
- 1 small jalapeño, seeded and thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of napa cabbage, shredded (4 cups)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
- Ten 7-inch flour tortillas, warmed
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
Corn Avacado Salsa
By Pollin
Combine all ingredients
- 3 cups fresh corn kernels
- 1 chopped avocado
- 1/2 cup red onion
- 2 Tbl chopped cilantro
- 2 Tbl fresh lime juice
- 1/2 tsp salt
- 1 serrano chili finely chopped and seeded
Gravlax Club Sandwich
By Pollin
Preheat oven to 350 degrees F
- 16 * 16 thin slices grain bread
- 16 * 16 slices bacon, halved crosswise
- 2 * 2 red onions, cut into small dice
- 2 * 2 medium tomatoes, cut into 1/4-inch dice
- 8 * 8 sprigs cilantro, roughly chopped
- 2 * 2 cloves garlic, minced
- 16 * 16 mint leaves
- 2 * 2 jalapeno peppers, cut into small dice
- 4 * 4 avocados, cut into 1/2-inch cubes
- 4 * 4 limes, juiced
- 8 * 8 thin slices gravlax (or substitute smoked salmon), plus 2 more slices cut into 16 strips crosswise and rolled into rosettes
Chicken Tinga Tacos
By Pollin
Heat 3 tablespoons of the olive oil in a large nonstick skillet
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds trimmed, skinless, bone-in chicken thighs
- Salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 3 large garlic cloves, minced
- One 28-ounce can diced tomatoes
- 2 canned chipotles in adobo, coarsely chopped
- 1 cup chicken broth
- 24 corn tortillas
- 2 ounces Cotija cheese, crumbled
- Sliced scallions and chopped cilantro, for garnish