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Recipes
Chew: Finola Hughes' Cornmeal Muffins with Feta, Calamata Olives and Tomato Jam
By pavaldez
For the Corn Muffin: Preheat oven to 450 degrees F
- For the Corn Muffin:
- 1 1/2 cup cornmeal
- 1/2 cup flour
- 1/4 cup butter
- 1 1/2 cup buttermilk
- 2 teaspoons baking powder
- 3 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs (beaten)
- 1/2 cup feta (crumbled)
- 1/3 cup Kalamata olives (chopped)
- For the Tomato Jam:
- 2 pounds tomatoes (blanched and skins removed)
- 1 1/2 cup light brown sugar
- 1 tablespoon honey
- 1 lemon (juiced and zested)
- 1 teaspoon red pepper flakes
Giada's Blueberry and Mascarpone Turnovers
By pavaldez
Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons sugar, plus extra for sprinkling
- 1/2 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup fresh or frozen and thawed blueberries
- 2 (9-inch) refrigerated pie crusts
- 1 egg, beaten
- Vegetable oil, for frying
Alton's Bourbon Chocolate Frosting
By pavaldez
Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, ...
- 12 ounces unsalted butter, room temperature
- 1-ounce mayonnaise
- 6 ounces semisweet chocolate, melted and cooled
- 1 pound powdered sugar
- 2 tablespoons bourbon
- Pinch kosher salt
Marlene's Sweet Potato Wedges
By pavaldez
1. Preheat the oven to 425 degrees
- 2 medium sweet potatoes
- 1 tablespoon vegetable oil
- 3/4 teaspoon seasoned salt
Ellie's Chicken-Zucchini Alfredo
By pavaldez
Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons 4 4-ounce thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Dressing: Vinaigrette Dressing
By pavaldez
In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt
- ■1/2 C. red wine vinegar
- ■1/2 C. vegetable or olive oil
- ■1 clove crushed garlic
- ■2 tsp. white sugar
- ■1 tsp. salt
Pumpkin Bread with Cream Cheese Icing
By pavaldez
Preheat the oven to 350°F
- Bread:
- 1 (15-oz.) can pumpkin puree
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 2/3 cup orange juice
- 2 tsp. vanilla
- 1 cup sugar
- 1 cup light brown sugar, lightly packed
- 3-1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1-1/4 tsp. salt
- 1-1/2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1-1/2 tsp. ground ginger
- Icing:
- 3 (8-oz.) packages cream cheese, softened
- 1 stick (4-oz.) margarine, softened
- 1 (16-oz.) box confectioners' sugar, sifted
- 1-1/2 tsp. vanilla extract
- 1 Tbsp. fresh lemon juice
PGX Onion And Tomato Scramble
By pavaldez
Slice and slice the onion and put it in an oiled pan
- 4 small (sherry) tomatoes
- 1/2 cup green onions sliced
- 2 eggs
- Some fresh basil
- .
Dressing: Basil Pesto
By pavaldez
1. With the motor running, drop the garlic into a food processor to chop it
- 3 gloves garlic
- 2 cups lightly packed basil leaves
- 3 tablespoons pine nuts
- Generous pinch of seasoned salt
- 1/2 cup plus 2 tablespoons extra-virgin oil
- 1/4 cup freshly grated parmigiano-reggiano
- 3 tablespoons grated pecorino romano
Vitamix: Tomato Sauce for Pizza
By pavaldez
1. Saute garlic, onion and dried herbs in 1 tablespoon of olive oil for 5 minutes
- 3 tablespoons (45 ml) olive oil
- 2 garlic cloves, peeled
- 1/2 cup (80 g) chopped yellow onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram (optional)
- 1 teaspoon freshly ground black pepper
- 2 14-ounce can chopped tomatoes, drained
- 2 tablespoons (30 ml) tomato paste