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Recipes
Potato Gateau - Gatto`
By duckieq
Bring a large pot of generously salted water to a boil
- 5 Pounds Idaho Potatoes, washed and peeled
- 3 Large Eggs, room temperature
- 3/4 Cup Whole Milk
- 1 Stick Unsalted Butter, melted
- 3/4 Cup Grated Pecorino Cheese
- 3 Tablespoons Fresh Parsley, chopped
- 3 Tablespoons Extra Virgin Olive Oil, plus more for drizzling on top and greasing the pan
- 1/4 Cup Plain Breadcrumbs
- 1/4 Pound Sliced Provolone Cheese
- 1/4 Pound Ham
- 1/2 Pound Fresh Mozzarella , sliced
Shrimp with chile lemon butter
By duckieq
1) in large skillet heat the evoo over md heat
- 2 t evoo
- 4 tsp butter, cut
- 5-6 cloves of garlic, thinly sliced
- 1 red fresno chile, thinly sliced
- 1 lb peeled, deveined shrimp
- sea salt and pepper
- 1/3 c chopped flat leaf parsley
- 1/2 c dry white wine
- juice of 1 lemon
Coconut Cream Pie
By duckieq
Spray pans with non-stick spray
- Recipe:
- Recipe:
- Recipe:
- Crust:
- Crust:
- Crust:
- 1 1 1 cup Graham Cracker crumbs
- 1 1 1 cup Graham Cracker crumbs
- 1 1 1 cup Graham Cracker crumbs
- 1 1 1 tbsp sugar
- 1 1 1 tbsp sugar
- 1 1 1 tbsp sugar
- 4 4 4 tbsp unsalted butter, melted
- 4 4 4 tbsp unsalted butter, melted
- 4 4 4 tbsp unsalted butter, melted
- Filling:
- Filling:
- Filling:
- 1 1 1 can (13.5 oz.) coconut milk
- 1 1 1 can (13.5 oz.) coconut milk
- 1 1 1 can (13.5 oz.) coconut milk
- 1 1 1 can (14 oz.) sweetened condensed milk
- 1 1 1 can (14 oz.) sweetened condensed milk
- 1 1 1 can (14 oz.) sweetened condensed milk
- 5 5 5 egg yolks
- 5 5 5 egg yolks
- 5 5 5 egg yolks
- 2 2 2 tbsp sugar
- 2 2 2 tbsp sugar
- 2 2 2 tbsp sugar
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tsp salt
- 3 3 3 tbsp cornstarch
- 3 3 3 tbsp cornstarch
- 3 3 3 tbsp cornstarch
- 1-1/2 1-1/2 1-1/2 tsp vanilla extract
- 1-1/2 1-1/2 1-1/2 tsp vanilla extract
- 1-1/2 1-1/2 1-1/2 tsp vanilla extract
- 1/2 1/2 1/2 cup coconut flakes (store-bought)
- 1/2 1/2 1/2 cup coconut flakes (store-bought)
- 1/2 1/2 1/2 cup coconut flakes (store-bought)
- Garnish, optional – Toasted sweetened coconut flakes (toast in a dry pan on the stovetop, low heat. Keep an eye on it, stir it once in while until most of it are golden brown in color, take it off the heat, set aside).
- Garnish, optional – Toasted sweetened coconut flakes (toast in a dry pan on the stovetop, low heat. Keep an eye on it, stir it once in while until most of it are golden brown in color, take it off the heat, set aside).
- Garnish, optional – Toasted sweetened coconut flakes (toast in a dry pan on the stovetop, low heat. Keep an eye on it, stir it once in while until most of it are golden brown in color, take it off the heat, set aside).
Taco dip
By duckieq
1) beat cream cheese until smooth, stir in yogurt and taco mix
- 1 8oz package fat free cream cheese
- 2 c. dannon nonfat plain yogurt
- 1 package (1.25oz) taco seasoning
- 1 jar (8oz) taco sauce
- 1/2 head lettuce, chopped
- 2 tomatoes, chopped
- 1/2 c. black olive slices
- 1/2 c. scallions, chopped
- 1 c. shredded cheese ( i prefer mexican blend)
Honey-Garlic Slow Cooker Chicken Thighs
By duckieq
Lay chicken thighs into the bottom of a 4-quart slow cooker
- 4 skinless, boneless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup honey
- 3 cloves garlic, minced
- 1 teaspoon dried basil
Blueberry Lemon Protein Cookies
By duckieq
Nutrition facts per 2 cookies: 205 calories, 6g fat, 29g carbs, 2g fiber, 20g sugar, 12g protein
- 1 cup dry oats (can also use oat flour and skip step #2)
- 1 cup blanched almond flour
- 56 g vanilla protein powder (your favorite kind!)
- 1 cup vanilla Greek yogurt
- 1/2 cup honey
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Hot artichoke dip
By duckieq
1) in bowl break up artichoke hearts, add mayo, garlic, salt & pepper; mix together 2) add 3/4 of mozzarella and ...
- 4 cans artichoke hearts in water
- 3 cloves garlic, chopped
- 1/2 c. parmesan cheese
- 1 bag shredded mozzarella
- 1c. reduced fat mayo
- breadcrumbs
- salt & pepper to taste
Buddha Bowls
By duckieq
Preheat oven to 425 degrees F
- 1 large sweet potato, peeled and cut into 1/2" cubes
- 1 large red onion, diced
- 4 tbsp. olive oil, divided
- kosher salt
- Freshly ground black pepper
- 2 c. baby spinach
- 1 lb. Boneless Skinless Chicken Breast
- 1/2 tsp. ground ginger
- 1/2 tsp. garlic powder
- 1 small garlic clove, minced
- 1 tbsp. soy sauce
- 2 tbsp. smooth peanut butter
- 1 tbsp. honey
- 1/4 c. lime juice
- 1 tbsp. sesame oil
- 1 tbsp. Chopped cilantro
- 1 tsp. Toasted sesame seeds
- 1 avocado, thinly sliced
- 4 c. cooked brown rice
- ith
No Bake Monster Cookie Granola Bar Bites
By duckieq
Dump all your ingredients into a medium sized bowl
- 1 1/4 cups old fashioned oats
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/3 cup mini m&ms
- 1/3 cup mini chocolate chips
Pulled Pork BBQ (slow cokoer)
By duckieq
1) lightly spray cooker with pam 2) heat oil in large non stick skillet over md
- 2 T. olive oil
- 3-4 lb. boneless pork butt or shoulder
- 1 large onion, sliced thin
- 2 cloves garlic, minced
- 2 C. BBQ sauce
- 1/2 C. water
- hot sauce (optional)