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Recipes
Roast Turkey with Sage Butter
By deedavis
Bacon was a staple meat for the pioneers
- 8 slices bacon (about 1/2 pound)
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 tablespoons chopped fresh sage or 3 teaspoons dried
- 1 16-pound turkey
- 3 cups chopped leeks (white and pale green parts only; about 2 medium)
- 8 large fresh sage sprigs
- 3 bay leaves, crumbled
- 4 1/2 cups (about) canned low-salt chicken broth
- Fresh sage and parsley sprigs
Baby Back Ribs (Slow Cooker)
By deedavis
Trim excess fat from ribs
- 4 pounds pork baby back ribs
- 1/4 cup of barbecue sauce
- 1/3 cup dark brown sugar
- 1 tablespoon paprika
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 3/4 teaspoon black pepper
- 3/4 teaspoon white pepper
- 3/4 teaspoon ground oregano
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon sugar
Zucchini and Chicken Salad
By deedavis
A relaxing meal made without turning on the oven (although you do use the stove) is just right for a warm summer ni...
- 1/4 cup plus 1 tablespoon olive oil
- 1/4 cup fresh lemon juice
- Coarse salt and ground pepper
- 1 1/4 pounds zucchini, thinly sliced
- 1 pound boneless, skinless chicken breasts
- 1 bunch (about 8 ounces) spinach, chopped
- 1/2 red onion, thinly sliced
- 3/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh mint
Scalloped Potatoes with Goat Cheese and Herbes de Provence
By deedavis
Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish
- 1 1/2 cups whipping cream
- 1 1/2 cups canned chicken broth
- 1 cup dry white wine
- 1/2 cup minced shallots
- 1 tablespoon minced garlic
- 4 teaspoons herbes de Provence*
- 3/4 teaspoon salt
- 1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
- 4 pounds russet potatoes, peeled, thinly sliced
- *A dried herb mixture available at specialty foods stores and some supermarkets.
Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries
By deedavis
The sweet-salty combination of the roasted butternut squash, dried cherries and gorgonzola cheese along with the sl...
- Ingredients:
- 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
- 1 tbsp olive oil
- 1 tbsp honey
- kosher salt and freshly ground black pepper
- For the vinaigrette:
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp white balsamic vinegar
- 1 tbsp honey
- 1/2 tbsp minced shallots
- 2 tsp Dijon mustard
- salt and fresh black pepper
- For the salad:
- 5 oz baby spinach, washed and spun dry
- 1/4 cup raw, hulled pumpkin seeds
- 3 tbsp dried cherries
- 1/4 cup reduced fat crumbled gorgonzola
Thai Chicken Stir-Fry
By deedavis
Place a large nonstick skillet over medium-high heat; add oil and swirl to coat pan
- Tbsp vegetable oil
- 1 pound(s) uncooked boneless, skinless chicken breast, chopped into 1/4-inch pieces
- 1 medium scallion(s), sliced
- 1 medium garlic clove(s), finely chopped
- 2 cup(s) green snap beans, each sliced into 3 pieces
- 1 Tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 1/4 tsp Asian hot sauce, such as chili paste*
- 1/2 cup(s) basil, fresh, leaves, Thai or Italian
Spicy Grilled Shrimp
By deedavis
Shrimp cook quickly, so keep an eye on them, and you will have a flavorful addition to your meal in no time
- 1 pound(s) large shrimp, peeled and deveined
- 1 teaspoon(s) vegetable oil
- .25 teaspoon(s) cayenne (ground red pepper)
- .125 teaspoon(s) salt
Raspberry Palmier Shortcakes
By deedavis
Enjoy these raspberry shortcakes made using Pillsbury® refrigerated crescent dinner rolls topped with cream cheese...
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/4 cup granulated sugar
- 2 tablespoons butter or margarine, melted
- 2 tablespoons raspberry preserves, melted
- Coarse sugar
- 2 packages (3 oz each) cream cheese, softened
- 2 tablespoons granulated sugar
- 2 tablespoons whipping cream
- 1/4 cup raspberry preserves
- 1 cup fresh raspberries
- Mint leaves, if desired
Spicy Beef Tacos
By deedavis
Coat a large skillet with cooking spray; heat over a medium-high heat
- 3 spray(s) cooking spray, divided
- 2 medium garlic clove(s), minced
- 3/4 pound(s) uncooked lean ground beef (with 7% fat)
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 3/4 tsp table salt, or to taste
- 1 1/2 cup(s) canned diced tomatoes, with jalapenos or green chilies
- 8 small corn tortilla(s), lightly toasted just before serving if desired*
- 2 cup(s) lettuce, shredded
- 1/2 cup(s) low-fat shredded cheddar cheese, sharp-variety or queso fresco
- 1/3 cup(s) salsa
Moroccan Chicken with Apricots and Squash
By deedavis
Preheat oven to 400°F. Rub salt and pepper all over chicken; set aside
- 1 tsp table salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces
- 3 spray(s) cooking spray
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 large Vidalia onion(s), chopped
- 2 cup(s) butternut squash, peeled and cut into1/2-inch cubes (about 3/4 lb)
- 3/4 cup(s) uncooked jasmine rice, or basmati rice, rinsed
- 3/4 cup(s) dried apricot halves, roughly chopped
- 1 1/2 cup(s) canned chicken broth, or more if needed
- 1/4 cup(s) cilantro, fresh, minced