Ngaldi's profile page
Recipes
Blue Cheese and Bacon Dip
By ngaldi
This irresistible dip combines the creamy tang of blue cheese with the salty, savory goodness of bacon
- 4 slices bacon
- One 8-ounce package cream cheese, softened
- 1/2 cup blue cheese, softened
- 5 tablespoons heavy cream
- 2 teaspoons chopped fresh chives
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped roasted smoked almonds
- TO SERVE
- Sliced pears
- Assorted crackers or crostini
Marinated Flank Steak
By ngaldi
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground b...
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak
Yummy Honey Chicken Kabobs
By ngaldi
In a large bowl, whisk together oil, honey, soy sauce, and pepper
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 cloves garlic
- 5 small onions, cut into 2 inch pieces
- 2 red bell peppers, cut into 2 inch pieces
- skewers
Tilapia Fish Tacos with Arugula
By ngaldi
*Can be found in Asian markets Special equipment: a 12-count nonstick muffin pan For the wonton cups: Put an oven...
- 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
- 1/4 cup canola or vegetable oil
- 3 tablespoons olive oil, plus more for drizzling
- 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
- Kosher salt and freshly ground black pepper
- 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
- 1 mango, peeled and flesh cut into 1/2-inch cubes
- 3 green onions, finely chopped
- 3 cups coarsely chopped baby arugula
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (from about 2 limes)
- Kosher salt
- 1/2 cup creme fraiche
- 1 tablespoon wasabi powder*
- 1/4 teaspoon kosher salt
Andrew Zimmern’s Gazpacho
By ngaldi
In a large bowl, toss the tomatoes with the cucumbers, green bell pepper, onion, garlic, chopped parsley, fresh bas...
- 7 medium tomatoes (about 3 pounds), peeled and seeded
- 2 cucumbers (about 1 pound)—peeled, halved, seeded and coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 small red onion, coarsely chopped
- 4 garlic cloves, chopped
- 1/4 cup chopped parsley, plus whole leaves for garnish
- 6 basil leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon Tabasco
- One 46-ounce jar tomato juice
- Salt
- Freshly ground black pepper
- Finely chopped yellow bell pepper and snipped chives, for garnish
Peach, Prosciutto & Ricotta Crostini
By ngaldi
An awesome Italian inspired appetizer featuring sweet and savory flavors of fruit and prosciutto!
- 12 slices ciabatta bread
- 1 ripe peach
- 1 tablespoon fresh ricotta (preferably sheep's milk)
- Freshly ground black pepper
- 4 thin slices prosciutto
- Honey
Skinny Queso Dip
By ngaldi
"I stumbled on this recipe on Slender Kitchen and curiosity got the best of me so I decided to try it out
- 1 cup skim milk
- 3 tbsp cornstarch
- 1 tsp canola oil
- 1 cup minced onion
- 3 garlic cloves, minced
- 1 poblano pepper, diced
- 1-2 jalapeños, seeded and diced
- 1/2 cup low sodium chicken broth
- 10 oz can Rotel tomatoes with chiles, diced and drained
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- salt and black pepper, to taste
- 1/2 tsp ground cumin
- 1 tsp ancho chili powder
- 1 3/4 cups shredded reduced fat sharp Cheddar, Sargento
Avocado Toasts with Heirloom Tomatoes
By ngaldi
This Avocado Toasts with Heirloom Tomatoes recipe is soo good! The spread features perfectly seasoned avocado, fres...
- 1/4 medium red onion, thinly sliced
- 1/2 cup red wine vinegar
- 2 medium ripe heirloom tomatoes, cored and cut into bite-size pieces
- 3/4 cup cherry or grape tomatoes, preferably Sungold tomatoes; halved
- 1 cup mixed herbs, such as basil, cilantro and mint, roughly torn
- 1 teaspoon sea salt, plus extra for serving
- 1/2 cup extra-virgin olive oil plus 2 tablespoons
- 2 thick slices Good quality day-old bread
- 1 garlic clove, peeled and halved
- 1/2 ripe Hass avocado, pitted, quartered lengthwise and peeled
- 1 Persian cucumber, peeled and sliced into 1/4-inch rounds
- Freshly ground black pepper
- 2 tablespoons Crème fraîche (or yogurt), optional
Berry Oatmeal Muffins
By ngaldi
Preheat oven to 400 degrees F (200 degrees C)
- 3/4 cup quick cooking oats
- 1/4 cup wheat germ
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 egg
- 1 cup blueberries
- 1/3 cup quick cooking oats
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Grilled Chicken with Watermelon Glaze
By ngaldi
1. Prepare Watermelon Glaze; reserve 1/3 cup of the glaze
- 1 recipe Watermelon Glaze see savings
- 1 whole chicken or 3-1/2 pounds meaty chicken pieces see savings
- 1/2 teaspoon kosher salt see savings
- Snipped fresh herbs (optional) see savings
- 1/2 of a small watermelon see savings
- 1 12 ounce jar apple jelly see savings
- Peel and juice from 1 small lime see savings
- 2 teaspoons crushed red pepper see savings
- 1 teaspoon bottled hot pepper sauce see savings
- Pinch of salt see savings