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Recipes
Shredded Chicken Slow-Cooker Tacos
By ngaldi
Place the chicken breasts, jelly, taco seasoning packet, salsa and diced jalapeno in the slow cooker (for milder ch...
- 4 Chicken Breasts or 6 Boneless Skinless Chicken Thighs
- 1 Packet Taco Seasoning
- 6 oz Grape Jelly or 2 Tablespoons Molasses
- 1 jar Salsa
- 1 Diced Jalapeno, optional
- 12 Tortillas
- Chopped Romaine Lettuce
- Shredded Lower-fat Cheddar Cheese
- Light Sour Cream
- Sliced Avocado Tossed With Lime Juice
- Western Light Dressing
Shrimp and Lemon Skewers with Feta-Dill Sauce
By ngaldi
Light a grill. In a medium bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill
- 1/2 cup plain low-fat yogurt
- 1 scallion, white and light green parts only, thinly sliced
- 4 large garlic cloves, very finely chopped
- 2 1/2 tablespoons finely chopped dill
- 1/2 cup crumbled feta cheese (2 ounces)
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 pounds peeled and deveined large shrimp
- 2 lemons, each cut into 12 wedges
Taco Appetizer Platter
By ngaldi
In a large skillet, cook beef over medium heat until no longer pink; drain
- 1-1/2 pounds ground beef
- 1/2 cup water
- 1 envelope taco seasoning
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup milk
- 1 can (4 ounces) chopped green chilies, drained
- 2 medium tomatoes, seeded and chopped [x] Fresh and Juicy Whether you're making sauces, salsas, salads, or just a snack, fresh and juicy tomatoes make any recipe better! Get Recipes >
- 1 cup chopped green onions
- 1-1/2 cups chopped lettuce
- 1/2 to 3/4 cup honey barbecue sauce
- 1 to 1-1/2 cups shredded cheddar cheese
- Corn chips
Roasted Beets
By ngaldi
Preheat the oven to 400 degrees
- 12 beets
- 3 tablespoons good olive oil
- 1 1/2 teaspoons fresh thyme leaves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons raspberry vinegar
- Juice of 1 large orange
Lasagna Bolognese
By ngaldi
From Food Network Kitchens
- 7 tablespoons unsalted butter, plus more for the pan
- 1 shallot, chopped
- 1/2 small carrot, chopped
- 1/2 celery stalk, chopped
- 1/2 cup plus 1 tablespoon all-purpose flour
- 6 cups whole milk
- 3 sprigs flat leaf parsley
- 1 sprig fresh thyme
- 1/2 dry bay leaf
- 1/2 teaspoon kosher salt plus more to taste
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1 pound dry lasagna noodles
- 5 1/2 cups Meat and Tomato Sauce, recipe follows
- 1 cup freshly grated Parmesan, or half Pecorino and Parmesan
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 large onion, diced
- 6 cloves garlic, minced
- 1/4 cup Italian tomato paste
- Four 28-ounce cans whole peeled tomatoes, with liquid
- 2 teaspoons kosher salt plus to taste
- Freshly ground black pepper
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 tablespoon dried savory or rosemary, crumbled into small pieces
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon fennel seeds, cracked
- 2 bay leaves
- Rind of Parmesan, about 2- to 4-inches long (optional)
- 1/2 to 1 cup grated Parmesan
Roasted Salmon Nicoise Platter
By ngaldi
2007, Ina Garten, All Rights Reserved
- 4 lemons, zested and juiced
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 6 pounds skin-on fresh salmon fillets
- 3 pounds small Yukon gold potatoes
- 1 1/2 pounds haricots verts, stems removed
- 3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
- 12 hard-cooked eggs, peeled and cut in 1/2
- 1 bunch watercress or arugula
- 1/2 pound large green olives, pitted
- 1 can anchovies, optional
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
21 Day Fix Watermelon Margarita
By ngaldi
Put all ingredients in your trusty blender and blend away until smooth
- 1 cup fresh, ripe watermelon, cut into 1/2" cubes and frozen (measure first, then freeze!)
- 1 Tbs fresh lime juice
- 2 Tbs blanco tequila
- 1/2 Tbs water (or more if needed)
- Instructions
Potato Pie with Tomato and Fontina
By ngaldi
Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water
- 2 1/2 pounds baking potatoes (about 5), peeled and halved
- 1 28-ounce can tomatoes, drained and chopped fine (about 1 cup)
- 1 1/4 teaspoons salt
- 4 tablespoons olive oil
- Fresh-ground black pepper
- 3/4 pound grated fontina (about 3 cups)
- 3 cloves garlic, minced
- 5 anchovy fillets, minced
- 2 teaspoons dried oregano
- 1/3 cup grated Parmesan
Marinated Grilled Pork Tenderloin
By ngaldi
Trim the tenderloins of all fat and silverskin
- 3 (3/4 to 1 pound) pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons minced fresh rosemary
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh ginger
Florentine Puffs
By ngaldi
Preheat oven to 375° Lightly grease baking sheets
- 2 (10-ounce) packages frozen chopped spinach
- 1 cup freshly grated Parmesan cheese
- 1 1/2 tablespoons minced onion
- 2 eggs, slightly beaten
- 2 cups herb seasoned croutons, crushed
- 3 tablespoons butter, melted