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Recipes
Cookies: Chocolate Truffle Cookies
By pavaldez
1. Let cookie dough stand at room temperature 10 minutes to soften
- Topping:
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1/3 cup unsweetened baking cocoa
- 1/4 cup whipping cream
- 1/2 teaspoon kosher (coarse) salt
- 1/2 cup miniature semisweet chocolate chips
- 30 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
- 20 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
- 2 tablespoons whipping cream
- 1/2 teaspoon kosher (coarse) salt
Giada's Chicken, Artichoke and Cannellini Bean Spezzatino
By pavaldez
In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- 2 celery stalks, thinly sliced
- 1 onion, diced
- 3 cloves garlic, halved
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 (14-ounce) cans low-sodium chicken stock
- 1/2 packed cup fresh basil leaves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
- 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
- 1 (15-ounce) can cannellini beans, rinsed and drained
Paula's Homemade Potato Chips
By pavaldez
In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees F
- Peanut oil, for frying
- 2 potatoes, thinly sliced
- Salt
Marinade: Chef Andy’s Sweet & Sassy Marinade
By pavaldez
Mix all ingredients together and marinate your food of choice
- Juice from 1 lemon
- Juice from 1 lime
- Juice from 1 orange
- 2 oz honey
- 1 tsp grated ginger
- 1 tsp Dijon mustard
Pasta Primavera
By pavaldez
Per serving: Calories 638; Fat 27 g (Saturated 10 g); Cholesterol 33 mg; Sodium 841 mg; Carbohydrate 77 g; Fiber 7
- Kosher salt
- 12 ounces fusilli or other corkscrew pasta
- 1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
- 2 carrots, shredded
- 1 yellow bell pepper, cut into thin strips
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 cup roughly chopped fresh mint
- 1/2 cup grated parmesan cheese
- 4 ounces goat cheese, crumbled
Vitamix: French Onion Mushroom Soup
By pavaldez
1. Place onions, broth and mushrooms into the Vitamix container and secure lid
- 3 (330 g) medium onions, peeled, quartered
- 6 cups (1.4 l) beef or vegetarian broth
- 1/2 cup (50 g) whole mushrooms, fresh or canned
- 6 thick slices French or rye bread
- 1 1/2 cups (170 g) shredded low fat Swiss or mozzarella cheese
Chew: Secret Juice for Daphne's Cleanse
By pavaldez
Combine ingredient with juicer
- 2 Cucumbers
- 3 Bunches Collard Greens
- 1 Granny Smith Apple
- 1 Tomato
- 1 Bunch Mint
- 1 Green Pear
- 1 Red Pear
- 2 Pint blueberries
- 1 Jalapeno
- 1 Machintosh Apple
Dip: Creamy Spinach Dip
By pavaldez
Purée all ingredients in a food processer until smooth
- Yields about 1 3/4 cups
- 1 (10 oz) package frozen chopped organic spinach, thawed and well drained
- 8 oz soft tofu
- 1 tbsp olive oil
- 1/4 cup Greek yogurt
- 2 tbsp lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 cube no salt added vegetable bullion
Ina's Homemade Applesauce
By pavaldez
Preheat the oven to 350 degrees F
- 2 large navel oranges, zested and juiced
- 1 lemon, zested and juiced
- 3 pounds Granny Smith apples (about 6 to 8 apples)
- 3 pounds sweet red apples, such as McIntosh, or Winesap (about 6 to 8 apples)
- 1/2 cup light brown sugar, packed
- 4 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
Chicken Fajitas
By pavaldez
Nutritional analysis per serving: (2 fajitas) Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ;
- 1 cup packed cilantro leaves, plus extra for serving
- 1/4 cup lime juice, about 2 limes
- 1/4 cup low-sodium chicken broth
- 3 scallions, cut into 1-inch pieces
- 2 cloves garlic
- 1 jalapeno, seeded if desired
- 1 tablespoon honey
- Kosher salt
- 1 1/2-pounds boneless skinless chicken breasts
- 1 red onion, sliced into 1/2-inch thick rounds
- 2 orange and/or yellow bell peppers, quartered, seeds removed
- 1 ripe avocado, halved, seeded and peeled
- 1 1/2 teaspoons olive oil
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/4 cup fat-free Greek Yogurt
- 12 corn tortillas