ShoDav's profile page
Recipes
Mrs. Lamers's Apple Crisp
By ShoDav
Peel, core and slice apples into thin slices
- 4 to 6 large Granny Smith apples
- 8 graham cracker squares (square=half of a full size graham cracker)
- 3/4 cup packed brown sugar
- 1/2 cup rolled oats
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter or margarine, melted
Italian Portobello Pizzas
By ShoDav
Preheat the oven to 375 degrees
- 2 large Portobello mushroom caps
- Approx. 1/2 cup of tomato sauce
- 1/2 cup or more shredded mozzarella cheese
- Toppings as desired: turkey pepperoni, onion, bell pepper, spinach, etc
- Seasonings such as garlic powder, basil, or Italian seasoning
Mexican Style Portobellos
By ShoDav
Preheat the oven to 375 degrees
- 2 large Portobello mushroom caps
- Handful of baby spinach leaves
- 4 Tbsp chunky salsa or more
- Shredded Mexican cheese
- Handful of frozen corn
- Handful of jarred jalapeños
- Dried or chopped fresh cilantro
Best Broccoli of Your Life
By ShoDav
Preheat the oven to 425 degrees
- 1 pound broccoli
- 1 lemon
- Olive oil
- 4 garlic cloves, peeled and sliced
- Freshly ground salt and pepper
Clean Spinach Dip
By ShoDav
Using a blender, blend the cottage cheese until it is smooth and creamy
- 1 (16 ounce) container cottage cheese (gluten free if needed)
- 10 ounce container frozen spinach, thawed
- 8 ounce can water chestnuts, chopped fine
- 2 tablespoons onion powder
- 1 teaspoon dried parsley
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
Crock Pot Creamy Tomato Soup
By ShoDav
Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until ...
- 1 tbsp olive oil
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 28 oz can whole plum tomatoes, with juice
- 1 tsp thyme
- 1/4 cup fresh basil
- 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
- Parmesan or Romano cheese rind (optional)
- 1 bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1/3 cup grated Pecorino Romano cheese
- 1 3/4 cups reduced fat (2%) milk, warmed
- salt, to taste
- black pepper, to taste
Pulled Pork in a Crock Pot
By ShoDav
In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork
- 3 tablespoons paprika
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme (or basil if you don't have thyme)
- 1/2 cup honey
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 onion, peeled and cut in half
- 3 to 3 1/2 pounds pork shoulder, cut in half
Slow Cooker Fajitas
By ShoDav
Place peppers and onion in a slow cooker
- 1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
- 1 sweet onion, cut into 1/2-inch strips
- 2 pounds beef top sirloin steaks, cut into thin strips
- 3/4 cup water
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 8 flour tortillas (8 inches), warmed
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- 8 teaspoons minced fresh cilantro
Asian Broccoli Salad with Peanut Sauce
By ShoDav
To Make The Broccoli Salad: Heat a large pot of water until it is boiling
- Broccoli Salad Ingredients:
- 1 large head broccoli, cut into small florets
- 1 cup shelled cooked edamame
- 1/2 cup thinly-sliced green onions
- 1/2 cup peanuts
- 1 batch peanut sauce (recipe below)
- sesame seeds, for garnish
- Peanut Sauce Ingredients:
- 1/4 cup natural peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
- 1 tablespoon honey or agave nectar
- 1/8 teaspoon sesame oil
- 1-2 tablespoons hot water, as needed to thin the sauce
Garlic Roasted Cherry Tomatoes
By ShoDav
Preheat oven to 375°F. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper
- 2 (10 oz) containers cherry tomatoes, halved
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoon fresh cracked black pepper