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Recipes
Falafel with Avocado Spread
By lianbl88
The beauty of this Latin twist on the classic Middle Eastern falafel sandwich is its simplicity, and of course, fla...
- Spread:
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped cilantro
- 1/8 teaspoon ground cumin
- 1 large egg white
- 1 1/2 teaspoons canola oil
- 1/4 cup mashed peeled avocado
- 2 tablespoons finely chopped tomato
- 1 tablespoon finely chopped red onion
- 2 tablespoons fat-free sour cream
- 1 teaspoon fresh lime juice
- 1/8 teaspoon salt
- Remaining ingredients:
- 2 (6-inch) pitas, each cut in half crosswise
- 4 thin red onion slices, separated into rings
- Microgreens
Venison Pasties
By lianbl88
By definition, a "pasty" is dish-less pie filled with venison or other meats
- 1 1/2 lbs. of venison roast
- 2 tbs. oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup red wine
- 2 cups beef broth
- 4 egg yokes, saving whites
- 1/2 cup raisins
- 1 large potato diced small - 1/2" cubes
- 1/2 cup crumbled goat cheese
- 1 tsp. allspice
- 1/8 cup cooking liquid
- your favorite pie crust, or what we used: Classic Crisco Pie Crust (measurements for double crust, top and bottom)
- 2 packages brown gravy mix
Egg-Sausage Bake
By lianbl88
Can be prepared the night before
- 1 lb. bulk sausage browned & drained
- 6 slices whole wheat bread, cubed
- 6 eggs
- 2 Cups shredded low-fat cheddar or Colby jack cheese
- 2 Cups milk
- 1 Tablespoon dry mustard
- 1 teaspoon ground black pepper
Basic Pizza Dough
By lianbl88
Julia Dowling Rutland, Coastal Living FEBRUARY 2013
- 1 (1/4-ounce) envelope active dry yeast
- 2 teaspoons sugar
- 1 cup warm water (100° to 110°)
- 2 1/2 cups bread flour or all-purpose flour
- 1/2 cup semolina flour, plus more for rolling out
- 2 tablespoons olive oil
- 1 teaspoon salt
Apple, Walnut Turkey Salad
By lianbl88
In small bowl, whisk together oil, vinegar, shallot, honey, salt and pepper
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallot
- 1 tablespoon honey
- 1/2 cup dried cherries
- 1 head frisée, torn into bite-size pieces
- 1 medium Gala apple, cored and thinly sliced
- 1 (6-ounce) package HORMEL® NATURAL CHOICE® Honey Deli Turkey, cut into bite-size pieces
- 1/2 cup coarsely chopped toasted walnuts
- Salt and freshly ground pepper, to taste
Homemade Mayonnaise
By lianbl88
Why master homemade mayonnaise? For starters, it’s healthier and tastes better than store-bought
- 3 large pasteurized egg yolks
- 1 teaspoon white wine vinegar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon hot sauce
- 1/8 teaspoon sugar
- 1 cup canola oil
Buca Di Beppo Chicken With Lemon
By lianbl88
Yummy Goodness
- 2 chicken breasts, boneless, skinless (about 3/4 lb total)
- salt, to taste
- 1 cup flour
- 1 ⁄4 cup olive oil
- 1 ⁄4 cup white wine
- 4 large lemons
- 4 ounces unsalted butter, softened
- 2 tablespoons capers
Bistro Dinner Salad
By lianbl88
This dinner salad is a perfect light and quick, yet refined, meal
- 3 tablespoons finely chopped walnuts
- 4 large eggs
- Cooking spray
- 2 bacon slices (uncooked)
- 8 cups gourmet salad greens
- 1/4 cup (1 ounce) crumbled blue cheese
- 1 Bartlett pear, cored and thinly sliced
- 1 tablespoon white wine vinegar
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon Dijon mustard
- 4 (1-inch-thick) slices French bread baguette, toasted
Roasted Butternut Squash and Shallot Soup
By lianbl88
Sweet roasted winter squash and shallots in this easy soup recipe
- 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large shallots, peeled and halved
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 tablespoons (1-inch) slices fresh chives
- Cracked black pepper (optional)
Lemony Chicken Saltimbocca
By lianbl88
Saltimbocca means "jump in the mouth"–apt for a fast dish that marries woodsy sage, bright lemon, and salty prosc...
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- Lemon wedges (optional)