Pavaldez's profile page
Recipes
Ann's Grilled Steak with Rosemary and Garlic
By pavaldez
In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste
- 3 sprigs rosemary, leaves picked and finely chopped
- 3 cloves garlic, smashed and finely chopped
- Pinch crushed red pepper flakes
- Extra-virgin olive oil, plus high quality finishing oil, for garnish
- 2 (20-ounce) porterhouse steaks or other large steaks with a bone
- Kosher salt, plus coarse sea salt, for garnish
Green Chili Cheese Dip
By pavaldez
In a medium skillet, cook onion in butter until tender
- ■1/2 C. finely chopped onion
- ■1 Tbs. butter
- ■2 med. tomatoes, peeled, seeded, cored, and chopped
- ■one 4-oz. can whole green chilies, seeded, rinsed, and chopped
- ■1/4 tsp. salt
- ■1 1/2 C. shredded cheddar cheese
- ■milk
- ■tortilla chips
Cat Cora's Crispy Baked 'Fried' Chicken
By pavaldez
Per serving: Calories 520; Fat 22 g (Sat
- 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 4 cups cornflakes
- 2/3 cup buttermilk
- 2 tablespoons dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon ground sage
Pasta: Pasta with Zucchini and Saffron
By pavaldez
Heat the oil in a large frying pan, add the onion, and cook over medium heat for 5 minutes or until soft
- 1 tbsp olive oil
- pinch of crushed hot red pepper flakes (optional)
- 1 onion, finely chopped
- 8 oz (225 g) dried fettuccine
- 3 garlic cloves, finely chopped
- handful of finely chopped flat-leaf parsley (optional) pinch of saffron threads
- 1/2 cup freshly grated Parmesan cheese
- 3-4 zucchini, cut in half and diced
- sea salt and freshly ground black pepper
- 1 cup heavy whipping cream
PGX Italian Chicken with Chickpeas
By pavaldez
Sprinkle chicken with salt and pepper
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. olive oil
- 1 1/3 cups sliced white onion
- 1 cup green bell pepper strips
- 1 Tbsp. minced garlic
- 1 15 1/2 ounce can chickpeas; drained
- 1 14 1/2 ounce can diced tomatoes; drained
- 1 Tbsp. chopped basil
- 1 Tbsp. chopped oregano
Vitamix: Chocolate Ice Cream
By pavaldez
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup (240 ml) half and half or whole milk
- 1/2 cup (35 g) chocolate milk mix
- 1/2 cup (100 g) sugar or other sweetener, to taste
- 1/2 cup (35 g) nonfat dry milk (optional)
- 1 teaspoon vanilla extract
- 4 cups (960 ml) ice cubes
Macho Nachos
By pavaldez
Book: The DVO.com Cookbook -- A Tasty Collection of Best Recipes from DVO
- 1/2 pound ground beef
- 1 bag tortilla chips
- 1 cup Cheddar cheese (grated or sliced)
- Olives
- Tomato
- Green pepper
- Guacamole
- Sour cream
- Hot sauce
Vitamix: Balsamic Citrus Dressing
By pavaldez
1. Place all ingredients, except olive oil, into the Vitamix container in the order listed and secure lid
- 1/4 cup (60 ml) organic balsamic vinegar
- 3 medium oranges, peeled, halved
- 3 green onions, white part only or 1/4 cup chopped
- 2 small garlic cloves, peeled
- 2 tablespoons (25 g) sugar or other sweetener of choice
- 2 tablespoons (30 ml) lime juice or 1/2 lime, peeled
- 1/8 teaspoon white pepper
- 1 teaspoon salt
- 1/2 cup (120 ml) olive oil
Ina’s Carrot Salad
By pavaldez
Place the raisins in a small bowl and cover with boiling water
- 1/3 cup golden raisins
- 1 pound carrots
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup diced fresh pineapple
Seared Sirloin Steak with Onion Relish
By pavaldez
1. Whisk together honey and vinegar in a medium bowl; season with salt and pepper
- 1 tablespoon honey
- 3 tablespoons sherry vinegar
- Coarse salt and freshly ground pepper
- 1/4 cup olive oil, preferably Spanish, plus more for skillet
- 1/2 red onion, finely chopped (about 1/2 cup)
- 1 tablespoon minced garlic, (2 medium cloves)
- 1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds
- 1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes
- 1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
- 1 (1 1/2 pounds and 1 inch thick) boneless sirloin steak