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Recipes
Chicken Cutlets with Herb Butter
By pavaldez
1.Place flour in a shallow dish
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (1 1/2 pounds total)
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 tablespoons cold butter, cut into pieces
- 3 tablespoons finely chopped fresh parsley or mint (or a combination)
Soup: Comfort Food Diet Zucchini Tomato
By pavaldez
In a large skillet, saute zucchini and onion in oil until crisp-tender
- 2 small zucchini, coarsely chopped
- 1/4 cup chopped red onion
- 1-1/2 teaspoons olive oil
- 1/8 teaspoon salt
- 1 cup spicy hot V8 juice
- 1 small tomato, cut into thin wedges
- Dash each pepper and dried basil
- 2 tablespoons shredded cheddar cheese, optional
- 1 to 2 tablespoons crumbled cooked bacon, optional
Chew: Clinton Kelly's Waldorf Salad with Chicken
By pavaldez
Calories per Serving: 38 Cost per Serving: $0
- 1 rotisserie chicken breast
- 1 sweet red skinned apple (cored and chopped)
- 1/2 cup toasted walnuts (chopped)
- 1/2 cup celery (thinly sliced)
- 1/2 cup red seedless grapes (halved)
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- Salt & pepper
- 36 pre-made mini tart shells
Flavored Seltzer Cake
By pavaldez
Preheat oven to 350 degrees
- 1 box moist-style white cake mix (15.25 - 18.25 oz.)
- 12 oz. (1 1/2 cups) flavored seltzer water
SOUR DOUGH BISCUITS
By pavaldez
In a mixing bowl, combine the Sourdough Starter and cooking oil
- 1 cup Sourdough Starter (recipe follows)
- 1/4 cup cooking oil
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Melted butter (optional)
- Dillseed OR dried herb (optional
Pancakes: Banana Pancakes
By pavaldez
1. Combine the flour, sugar, baking powder, baking soda, cinnamon, and salt
- Our favorite syrup for these pancakes was vanilla cream syrup.
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons vegetable oil
- 1/2 tablespoon vanilla
- 1 teaspoon banana flavor (optional)
- 3 ripe bananas, pureed
Paula's Easy BBQ Sauce
By pavaldez
In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons packed dark brown sugar
- 3 tablespoons white wine vinegar
- 2 tablespoons minced onion
- 2 tablespoons Dijon mustard
- 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped scallions (white and light green parts)
- 1 1/2 teaspoons freshly grated lime zest
- 1 1/2 teaspoons freshly squeezed lime juice
- Lime Wedges, for serving
Paula's Fried Shrimp
By pavaldez
Preheat oil to 375 degrees F
- 1 cup milk
- 1 cup buttermilk
- 1 cup hot sauce
- 2 cups self-rising flour
- 1/4 cup self-rising cornmeal
- 2 tablespoons coarse ground black pepper
- 3 tablespoons salt
- 2 pounds medium shrimp , peeled and deveined with tails left on
- Peanut oil , for frying
Rachael Ray's Autumn Beef Stew With Apple, Onion and Roasted Garlic
By pavaldez
Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves
- 2 bulbs garlic
- EVOO – Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks)
- 1 stick butter, divided
- 2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
- Flour, for dredging plus 2 tablespoons
- 3 carrots, sliced in 2-inch chunks on an angle
- 2 apples, such as Honeycrisp, peeled and chopped
- 2 to 3 ribs celery, chopped
- 1 large onion, chopped
- 2 fresh bay leaves
- 2 to 2 1/2 cups cloudy organic apple cider
- 2 cans beef consommé
- Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string
- 2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed
- 2 to 3 large parsnips, peeled and cubed
- 1 1/2 cups sharp white cheddar, shredded
- 1 cup whole milk
- Freshly grated nutmeg
- 1/4 cup chives, finely chopped
Vitamix: Broccoli Cheese Soup
By pavaldez
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup (240 ml) skim or low fat milk
- 1/3 cup (38 g) shredded lowfat cheddar cheese
- 1 1/2 cup (195 g) broccoli or cauliflower, fresh or frozen, steamed
- 1 teaspoon diced onion
- 1/2 chicken or vegetable bouillon cube
- Note: Serve over steamed broccoli pieces. (optional)