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Recipes
Lighter Chicken Enchiladas
By ngaldi
Easy and lighter chicken enchiladas are a perfect weeknight meal
- Coarse salt and ground pepper
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 tablespoons vegetable oil, such as safflower
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 to 2 tablespoons minced canned chipotles in adobo
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 8 corn tortillas (6-inch)
- 1/2 cup grated Monterey Jack cheese (2 ounces)
Tomato and Avocado Salad
By ngaldi
On a large plate or platter, arrange tomatoes and avocado
- 2 pounds assorted tomatoes (any color), sliced or halved if small
- 1 avocado, halved, pitted, peeled, and sliced
- Extra-virgin olive oil
- Coarse salt and ground pepper
Laura's Cheddar/Sausage "Biscuits"
By ngaldi
Mix all of the ingredients together
- 1 pound sweet sausage
- 3 cups Bisquick
- 1 pound grated sharp cheddar cheese
- 3/4 cup water
- Tabasco to taste
Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin
By ngaldi
Recipe courtesy Bobby Flay
- 4 slices, country-style bread
- Olive oil
- Salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 beef fillet steaks, about 6 ounces
- Salt and coarsely ground black pepper
- 1 pound shiitake mushrooms, cleaned and quartered
- 2 shallots, finely diced
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons cold unsalted butter
- 2 tablespoons olive oil
- 3 large Spanish onion, peeled and sliced thinly
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 4 large potatoes, peeled and sliced thinly
- 3 tablespoons balsamic vinegar
- 1 1/4 cups heavy cream
- 1/4 cup finely chopped fresh parsley
- 1 cup grated Gruyere cheese
CHOCOLATE CREAM CHEESE CUPCAKES (Gluten Free)
By ngaldi
- 3 tablespoons unsalted butter, melted
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 oz cream cheese
- 1 egg
- 1/2 teaspoon pure vanilla extract
- generous 1/3 cup potato flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon milk
- To Decorate
- 1 oz bittersweet chocolate, plus extra to decorate
- 5 oz cream cheese
- 1/3 cup confectioners sugar, sifted
- 1/4 teaspoon pure vanilla extract
Crock Pot Chicken Enchilada Soup
By ngaldi
Heat oil in a saucepan over medium-low heat
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 8 oz skinless chicken breasts (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced fat cheddar cheese
- fat free sour cream (optional)
Queso Fundido
By ngaldi
Place the poblano peppers on a sheet pan and cook directly under broiler, turning occasionally, until blackened on ...
- 2 poblano peppers
- 2 tablespoons butter
- 1 yellow onion, finely chopped
- 2 tablespoons milk
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese
- 2 cups shredded Pepper Jack cheese
- Corn tortillas, for serving
- Optional toppings: chopped cilantro, halved cherry tomatoes, red onions and/or avocado
FISH TACOS WITH TOMATILLO-RADISH SALSA
By ngaldi
1. Make the salsa: Prepare an ice-water bath
- Recipe adapted from "Fish" by Cree LeFavour (Chronicle Books)
- MAKES 4 SERVINGS (PLUS ABOUT 2 CUPS SALSA)
- START TO FINISH: 1 HOUR
- INGREDIENTS
- Tomatillo-Radish Salsa
- 1/2 pound tomatillos, peeled
- 8 radishes, trimmed
- 3 scallions, white and light-green parts only, thinly sliced
- 1/2 cup roughly chopped cilantro leaves
- 2 garlic cloves, minced
- 1 serrano chile, minced
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon cumin seeds, toasted and lightly crushed
- 1 tablespoon freshly squeezed lime juice
- Fish Tacos
- 12 to 16 small corn tortillas
- 6 ounces queso fresco, crumbled
- 1 cup Mexican crema or low-fat sour cream
- 2 Hass avocados--pitted, peeled and roughly chopped
- 2 teaspoons freshly squeezed lime juice
- 1 1/2 teaspoons kosher salt
- 1 pound catfish
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable oil
- Flaky salt, such as Maldon, for seasoning
Tyler Florence's Ultimate Lasagna
By ngaldi
Preheat oven to 350 degrees F
- 2 pound dried lasagna noodles
- Extra-virgin olive oil
- 2 pounds ground beef
- 2 pound ground Italian sausage
- 1 onion, chopped
- 2 cloves garlic, sliced
- 3 carrots, chopped
- 2 stalks celery, chopped
- 2 tablespoons chopped fresh basil
- 1/4 cup finely chopped Italian flat-leaf parsley
- 1 tablespoon chopped oregano leaves
- 2 tablespoons all-purpose flour
- 2 cups red wine
- 2 (28-ounce) cans tomatoes (recommended: San Marzano)
- 3 tablespoons heavy cream
- 1 teaspoon ground cinnamon
- 2 quarts ricotta cheese, (2 containers)
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 1 pound mozzarella cheese, shredded
- Grated Parmesan and mozzarella, for topping
Grilled Shrimp Skewers with Tomato, Garlic & Herbs
By ngaldi
To make the marinade, combine all of the ingredients except for the shrimp in a mini food processor or blender; ble...
- 2-1/2 tablespoons tomato paste
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 large shallot, roughly chopped
- 4 large cloves garlic, roughly chopped
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/4 teaspoon red pepper flakes
- 1-1/2 teaspoons sugar
- 1 teaspoon salt
- 2 pounds jumbo shrimp (21-25 per pound), peeled and de-veined (leave tails on if desired)