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Recipes
Bobby's Goat Cheese Enchiladas
By pavaldez
Preheat oven to 375 degrees F
- Red Chile-Tomato Sauce:
- 12 blue corn tortillas
- Red Chile-Tomato Sauce, recipe follows
- Goat Cheese Filling, recipe follows
- 8 ounces Monterey jack, grated
- 3 tablespoons chopped fresh cilantro leaves
- Sour cream, for garnish
- Chopped green onions, for garnish
- 3 ancho chiles
- 3 tablespoons vegetable oil
- 1 large red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 1 cup dry white wine
- 2 (16-ounce) cans plum tomatoes, pureed
- 3 cups homemade chicken or vegetable stock
- 1 to 2 tablespoons honey
- Salt and freshly ground black pepper
- Filling:
- 1 1/4 pounds goat cheese
- 3 cloves garlic, coarsely chopped
- 1/4 cup freshly grated cotija cheese
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper
- 1/4 cup finely chopped cilantro leaves
Egg Drop Soup
By pavaldez
Simmer broth over medium high heat
- 4 cups chicken broth
- 3 T. water
- 1 T. cornstarch
- 1 egg lightly beaten
- 10-12 fresh snowpeas
- 1 green onion finely sliced
Sandra's Banana Pudding Bites
By pavaldez
To make pudding, in a bowl, whisk together pudding mix and milk for 2 minutes
- 1 packet instant sugar-free vanilla pudding mix
- 1 1/2 cups low fat milk
- 3 bananas
- 32 vanilla wafer cookies, plus 4 cookies, crumbled for garnish
Neely's Banana Nut Bread
By pavaldez
Preheat the oven to 350 degrees F and put a rack on the middle shelf
- • 1 stick butter , at room temperature, plus more for loaf pan
- • 1 1/2 cups all-purpose flour, plus more for pan
- • 1 teaspoon baking soda
- • 1 teaspoon baking powder
- • 1 teaspoon salt
- • 3 large very ripe bananas
- • 1 cup granulated sugar
- • 2 large eggs
- • 1/2 cup sour cream
- • 1 teaspoon vanilla extract
- • 3/4 cup chopped pecans
- • Honey Butter, for serving, recipe follows
WW Crusted Honey Mustard Chicken
By pavaldez
Preheat oven to 425°F. Coat a shallow pan with cooking spray
- 1 spray(s) cooking spray
- 2/3 cup(s) lite honey mustard dressing
- 1/8 tsp table salt
- 1/8 tsp black pepper
- 2 tsp dill, freshly chopped
- 1 medium uncooked scallion(s), finely sliced
- 1 cup(s) cornflake crumbs
- 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
Salad: Iceberg Salad with Buttermilk Ranch Dressing
By pavaldez
Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator
- 2 scallions, trimmed
- 1 garlic clove
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- Kosher salt and freshly cracked black pepper
- 1 head iceberg lettuce, washed, shaken dry, and cored
Fat Flush Flaxy Syrup
By pavaldez
Blend together and store in refrigerator
- 4 tablespoons maple syrup
- 4 tablespoons flaxseed oil
Ina's Tequila Lime Chicken
By pavaldez
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large b...
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin-on
Ina's Shortbread Cookies
By pavaldez
Preheat the oven to 350 degrees F
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate, finely chopped
Delicious Chicken Pot Pie
By pavaldez
1. Preheat oven to 400°F
- 1 cup potato , diced
- 1 cup onion , diced
- 1 cup celery , diced
- 1 cup carrot , diced
- 1/3 cup melted margarine
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken , cooked and chopped
- 2 pie crusts (either store bought or your own recipe)