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Recipes
Muffin Tin Pot Pies
By ngaldi
Preheat the oven to 400F. Spray a large 6-tin muffin pan with cooking spray
- 1 pound boneless, skinless chicken breasts
- 1 bay leaf
- 1 medium onion, halved, divided
- 1 tablespoon extra virgin olive oil
- a handful of mushroom caps, sliced or chopped
- 1 small rib celery, finely chopped
- 1/2 cup defrosted frozen peas and carrots
- 2 tablespoons butter
- 2 tablespoons flour, plus a sprinkle to roll out dough
- 3/4 cup chicken stock
- 1/4 cup cream or half-and-half
- 1 rounded tablespoon Dijon mustard
- 2 tablespoons fresh thyme or dill, finely chopped
- salt and pepper
- 8-ounce sheet frozen puff pastry dough, defrosted
- 1 egg, beaten with a splash of water
Halibut with Watermelon Salsa
By ngaldi
Using a fork, mash 1 cup of the watermelon in a wide, shallow dish until all juices are released
- 2 cups diced watermelon, seeds removed
- 2 tablespoons white wine raspberry vinegar or plain raspberry vinegar
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 4 (6 ounce) halibut steaks
- 1 large green onion, finely chopped
- pinch of cayenne pepper (optional)
Tangy Coleslaw
By ngaldi
Combine shredded cabbage with sliced onion
- Dressing:
- 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix
- 1 medium red onion, quartered and thinly sliced
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 cup vinegar
- 2/3 cup vegetable oil
Panko Crusted Chicken Bites with Apricot-Mustard Sauce
By ngaldi
Preheat oven to 375 degrees
- Nonstick cooking spray
- 1/2 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Pinch of cayenne pepper
- 4 large boneless, skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes
- 1 cup apricot jam or preserves
- 1/4 cup Dijon mustard
- 1 teaspoon chopped fresh thyme leaves
Ham & Cheese Appetizer
By ngaldi
Slice bread in half and put a little bit of yellow mustard on both sides
- 1 store bought ciabatta or focaccia
- 8 slices prosciutto
- 8 slices jarlsberg cheese
- yellow mustard
BACON WRAPPED POTATO BITES with SPICY SOUR CREAM DIPPING SAUCE
By ngaldi
Preheat the oven to 400 degrees
- 1 pound small-medium Yukon Gold potatoes
- 1 Tablespoon canola oil
- salt and freshly ground black pepper
- dash Tabasco
- bacon slices (I prefer thin slices over thick ones)
- Dipping Sauce
- 1 cup sour cream
- Tabasco and chipotle Tabasco to taste
- salt and freshly ground black pepper
Ravioli with Peas and Shallots
By ngaldi
Sara Quessenberry, Real Simple OCTOBER 2008
- 1 1/2 pounds cheese ravioli (fresh or frozen)
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 1 10-ounce bag frozen peas
- 1 teaspoon grated lemon zest
- Kosher salt and black pepper
Grilled Marinated Leg of Lamb
By ngaldi
Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano (preferably Greek), crumbled
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
- Special equipment: a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers
The Only Banana Bread Recipe You'll Ever Need
By ngaldi
I’ve got a bunch of them on my counter Right This Minute
- 2 cups flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup sugar
- 1/4 cup butter at room temperature
- 2 eggs, slightly beaten
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/3 cup vanilla yogurt
- 1/2 teaspoon vanilla extract
Antipasti Platter
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
- 1/2 pound Parmigiano-Reggiano, cut into irregular chunks
- Pinzimonio, recipe follows
- Marinated Olives, recipe follows
- Roasted Pepper Salad, recipe follows
- 1 loaf focaccia bread, sliced
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- 3 tablespoons olive oil
- 1 tablespoon lemon zest
- 1/2 teaspoon dried crushed red pepper flakes
- 1 1/2 cups Sicilian cracked green olives
- 1 1/2 cups kalamata olives
- 2 tablespoon chopped fresh basil leaves
- 3 red bell peppers
- 2 orange bell pepper
- 1/3 cup pitted kalamata olives, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons drained capers
- 6 fresh basil leaves, chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper