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Recipes
Sweet Potato-Beet Hash (Melissa D'Arabian)
By peridot728
Preheat the oven to 400 degrees F
- 1 large sweet potato, peeled and cut into 1/4-inch dice
- 1 large fresh beet, peeled and cut into 1/4-inch dice
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- 1 slice bacon, cut into lardons
- 1 small onion, diced
Mexican Fruit Cocktail with Sweet Lime Yogurt (Pioneer Woman)
By peridot728
For the sweet lime yogurt: Mix together the yogurt, sweetened condensed milk and lime zest and juice in a medium bo...
- 2 cups plain Greek yogurt
- 1/4 cup sweetened condensed milk
- Zest of 1/2 lime plus juice of 1 lime
- Zest and juice of 2 large limes
- 1 cup sugar
- 1 mango, peeled and cut into cubes
- 1 papaya, peeled, seeded and cut into cubes
- 1 small bunch green grapes, cut in half
- 1 small jar maraschino cherries, drained and cut in half
- 1/2 pineapple, peeled and cut into chunks
- 1/2 honeydew melon, peeled, seeded and cut into chunks
Mexican Chicken Taco Skillet
By peridot728
Heat the olive oil in a large skillet over medium high heat
- Taco Toppings:
- 1 1 1 tbsp olive oil
- 1/2 1/2 1/2 onion, diced
- 1 1 1 lb. chicken thighs, cut into bite-size pieces
- 1 1 1 taco seasoning packet
- 1 1 can 1 (14oz) can diced tomatoes
- 1 1 can 1 (11oz) can Mexicorn - (corn and pepper blend), drained
- 3/4 3/4 3/4 cup long grain white rice (I use Jasmine)
- 2 2 2 cups chicken broth
- 6 6 6 oz. shredded colby jack cheese
- Nacho Cheese flavored Dorito chips
- sour cream, tomatoes, diced avocado, black olives, cilantro, etc.
BLUEBERRY MUFFINS
By peridot728
Combine both mixtures; stir in blueberries
- 1 egg, slightly beaten
- 1/2 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 1/2 cups flour
- 1/2 tsp. salt
- 3/4 cup sugar
- 2 tsp. baking powder
- 3/4 cup blueberries, rinsed, or fresh or frozen
- Beat egg slightly; stir in milk and oil.
- Sift together flour, salt, sugar and baking powder.
Arugula Salad with Grilled Fruit (Giada)
By peridot728
For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl
- 1/4 cup white balsamic vinegar
- 1 shallot, minced
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 apricots, halved, stones removed, see Cook's Note*
- 1 tablespoon extra-virgin olive oil
- 3 ounces pancetta, thinly sliced
- 8 cups (7 ounces) baby arugula
- 1/2 cup coarsely chopped, skinned and toasted hazelnuts
Hot and Sweet Orange Salad (Rachael Ray)
By peridot728
Put the arugula on a platter
- 3 cups baby arugula
- 4 navel oranges, peeled and sliced 1/4-inch thick
- 1 Fresno chile pepper, very thinly sliced with seeds
- 1/2 small red onion, very thinly sliced
- 4 sprigs fresh tarragon, leaves stripped and coarsely chopped
- 3 tablespoons EVOO
- Kosher salt and freshly ground pepper
Ultra-Creamy Avocado Smoothie
By peridot728
Power up your smoothie and your day with some nutritious and delicious fruits
- 1 cup milk
- 1/2 cup sweetened condensed milk, plus more to taste
- 2 cups crushed ice
- 2 ripe Hass avocados, pitted
Spiced Pumpkin Mocha (Valerie Bertinelli)
By peridot728
For the whipped cream: In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, add the cr...
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 2/3 cup pumpkin puree
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice, plus more for garnish
- 2 teaspoons vanilla extract
- 8 shots brewed espresso, hot
- 4 cups hot whole milk
- Flaky sea salt, optional