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Recipes
BBQ Wings
By pavaldez
1. Place wings in 9 x 13 baking dish
- 3 pounds chicken wings
- 1/2 cup butter
- 3/4 cup soy sauce
- 1 cup brown sugar
- 3/4 cup water
- 1/2 teaspoon dry mustard powder
- 1 teaspoon ginger
Simple Perfect Enchiladas
By pavaldez
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
- Sauce:
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Meat:
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 medium onion, chopped
- Two 4-ounce cans diced green chiles
- 1/2 teaspoon salt
- 10 to 14 corn tortillas
- Canola oil, for frying
- 1/2 cup chopped black olives
- 1 cup chopped green onions
- 3 cups grated sharp Cheddar
- Chopped fresh cilantro, for garnish
- Beans and/or rice, for serving
HSN Herb Roasted Chicken
By pavaldez
Season the chicken on both sides with the salt and white pepper
- 1 3 1/2 pound chicken, halved with the breast bone, back and first two digits of the wings removed (reserve the other half for another day)
- 1/2 tablespoon kosher salt
- 1 teaspoon ground white pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chopped fresh thyme
Chicken with Artichokes and Angel Hair
By pavaldez
1. Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup reduced-sodium chicken broth
- 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
- 2 tablespoons rinsed and drained capers
- 2 tablespoons butter
- 8 ounces angel-hair pasta
- 1/2 cup parsley leaves
Carla Hall's BBQ Coffee Rub
By pavaldez
BBQ Coffee Rub Recipe: A flavorful spice rub to enhance any piece of meat
- 1/4 cup finely fround Coffee
- 1/4 cup Brown Sugar
- 2 tablespoons Chili Powder
- 1 tablespoon freshly ground Black Pepper
- 1 tablespoon Paprika
- 2 tablespoons Salt
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1/2 tablespoon Cayenne
Cupcakes: Red Velvet Cupcakes3
By pavaldez
Preheat the oven to 350 degrees F
- 1 1/4 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons red gel paste food coloring (see Cook's note)
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- Red, pink and white miniature nonpareils, for sprinkling
Muffins: Apple Nut Muffins
By pavaldez
1.Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon, divided
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup milk
- 1 medium apple, peeled, cored, and finely chopped (about 1 cup)
- 6 tablespoons butter, melted
- 1/3 cup chopped walnuts
- 1/4 cup packed light brown sugar
Marlene's Cornmeal Crusted Fried Catfish with Homemade Tarar Sauce
By pavaldez
1. Preheat the oven to 450 degrees
- Cornmeal-Crusted Fish:
- 6 tablespoons cornmeal
- 3 tablespoons all-purpose flour
- 3/4 teaspoon Old Bay seasoning
- 1/4 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 1/4 cup low-fat milk
- 1 1/4 pounds catfish fillets, cut into 4 pieces
- Homemade Tartar Sauce:
- 3 tablespoons light mayonnaise
- 3 tablespoons nonfat plain yogurt
- 1 tablespoon finely minced onion
- 1 teaspoon sweet or dill pickle relish
- 1 teaspoon granulated sugar
David's Oven Roasted Winter Vegetables
By pavaldez
Preheat oven to 450°F. In a large bowl, toss the carrots, onion, sweet potato, parsnips, turnip, zucchinis, an...
- 2 large carrots peeled and cut into 3/4-inch chunks
- 1 medium onion, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 medium parsnips, peeled and cut into 1-inch cubes
- 1 turnip, peeled and cut into 1 inch cubes
- 2 small zucchinis, quartered
- 3 cloves garlic, peeled and chopped
- 3 Tbsp extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme
- 1/2 Tbsp. Kosher salt
- 2 Tbsp. fresh parsley, chopped
- 2 Tbsp. fresh Parmesan cheese
Guilt Free Brisket with Chunky Tomato Sauce
By pavaldez
1. Season brisket with salt and pepper in a Dutch oven, brown brisket in oil over medium-high heat
- 1 fresh beef brisket (4 1/2 lbs)
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 3 large onions, chopped
- 2 garlic cloves, minced
- 1 cup dry red wine or beef broth
- 1 can (14 1/2 oz.) diced tomatoes, undrained
- 2 clery ribs with leaves, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 pound carrots, cut into 1/2-in. slices