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Recipes
Chicken Salad
By ngaldi
Mix salad ingredients together in a bowl
- 2 cups cooked chicken, chopped
- 1 teaspoon minced dry onion
- 2 tablespoons green or red bell pepper, or combination
- 1/2 cup chopped celery
- 1/4 cup dried cranberries
- Dressing
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Salmon with mustard-dill sauce
By ngaldi
Preheat oven to 450°. Place salmon on a rimmed baking sheet; season with salt and pepper
- 4 skinless salmon fillets
- (about 6 ounces each)
- coarse salt and ground pepper to taste
- 2 tablespoons grainy mustard
- 2 tablespoons Dijon mustard
- 1 teaspoon brown sugar
- 2 tablespoons snipped fresh dill
- 1 scallion, thinly sliced
Cheese and Herb Mini Sweet Peppers
By ngaldi
These colorful stuffed peppers will brighten up your appetizer tray
- 30 red, yellow, and/or orange mini sweet peppers (about 12 oz. total) see savings
- 18 ounces semi-soft goat cheese (chevre) see savings
- 1/4 cup snipped fresh chives, tarragon, basil, or thyme see savings
- Fresh basil leaves see savings
Raisin Walnut Oatmeal Cookies
By ngaldi
Preheat the oven to 350 degrees F
- 1 1/2 cups pecans
- • 1/2 pound (2 sticks) unsalted butter, at room temperature
- • 1 cup dark brown sugar, lightly packed
- • 1 cup granulated sugar
- • 2 extra-large eggs, at room temperature
- • 2 teaspoons pure vanilla extract
- • 1 1/2 cups all-purpose flour
- • 1 teaspoon baking powder
- • 1 teaspoon ground cinnamon
- • 1 teaspoon kosher salt
- • 3 cups old-fashioned oatmeal
- • 1 1/2 cups raisins soaked in rum
Smoked Salmon Mousse
By ngaldi
Puree first 4 ingredients in a food processor
- 1 8 ounce cream cheese, room temperature
- 6 ounces smoked salmon (not Lox)
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons fresh lime juice
- Pepper to taste
- 1 cup whipping cream, whipped to peaks with a pinch of salt
- cucumber slices
- Pita Chips or Crackers
Good Frickin' Paprika Chicken
By ngaldi
Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and ca...
- 6 tablespoons plain yogurt
- 3 cloves garlic, crushed
- 3 tablespoons ground paprika
- 2 tablespoons olive oil
- 1 tablespoon hot chile paste (such as sambal oelek)
- 1 pinch cayenne pepper
- 1 (5 pound) whole chicken, cut into 8 pieces
- salt
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon ketchup
- 1/8 teaspoon hot chile paste (such as sambal oelek)
- 1 pinch paprika
- salt and pepper to taste
Thai Chicken and Watermelon Salad
By ngaldi
In a bowl, combine the lemongrass, oil and a pinch each of salt and pepper
- 2 stalks of fresh lemongrass, pale inner core only, minced
- 1/4 cup vegetable oil
- Salt and freshly ground pepper
- 1 1/2 pounds skinless, boneless chicken breast halves, butterflied
- 2 Thai chiles, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons light brown sugar
- 3 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce
- 2 tablespoons water
- 2 1/2 pounds seedless watermelon, cut into balls of various sizes (3 cups)
- 1/4 cup each of chopped cilantro and mint
Pork Tenderloin with Red and Yellow Peppers
By ngaldi
1. Heat a large skillet over medium-high heat
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh rosemary, divided
- 4 canned anchovy fillets, drained and mashed
- 3 garlic cloves, thinly sliced
- 1 red bell pepper, cut into 1 1/2-inch strips
- 1 yellow bell pepper, cut into 1 1/2-inch strips
- 2 teaspoons balsamic vinegar
Parmesan Chicken with Tomato Cream Sauce
By ngaldi
Combine 1/4 cup milk and mustard, stirring with a wire whisk
- 1/4 cup 1% low-fat milk
- 1 tablespoon Dijon mustard
- 1/2 cup fine, dry breadcrumbs
- 1/4 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried Italian seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 6 (4-ounce) skinned, boned chicken breast halves (I like to flatten them)
- Vegetable cooking spray
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 2 (14 1/2-ounce) cans no-salt added whole tomatoes, crushed
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 teaspoons chopped fresh parsley
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup 1% low-fat milk
- 1 tablespoon all-purpose flour
- 8 ounces linguine, uncooked
- Fresh basil sprigs (optional)
Potato Croquetas with Saffron Alioli
By ngaldi
Peel potatoes and cut into 1-inch pieces
- 1 pound large boiling potatoes (about 2)
- 3 large eggs
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon chopped fresh tarragon
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup all-purpose flour
- 3/4 cup fine dry bread crumbs
- 4 About 4 cups olive oil (not extra-virgin) for frying
- Accompaniment: saffron alioli