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Delicious by DaVita Recipes

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  • Savory Bread Pudding

    Savory Bread Pudding

    1 loaf Rosemary bread, cubed / Ciabatta or Sourdough
    4 tbs butter
    1/2 large onion, small diced
    1 carrot, small diced
    1 - 2 ribs celery, small diced
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    1 loaf Rosemary bread, cubed / Ciabatta or Sourdough
    4 tbs butter
    1/2 large onion, small diced
    1 carrot, small diced
    1 - 2 ribs celery, small diced
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  • Peaches Three Ways

    Peaches Three Ways

    Shrimp Ceviche with peaches
    1/2 pound peeled and deveined shrimp, cut into 1/2-inch cubes
    3 white peaches (peeled and diced)
    1 medium chopped sweet yellow onion
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    Shrimp Ceviche with peaches
    1/2 pound peeled and deveined shrimp, cut into 1/2-inch cubes
    3 white peaches (peeled and diced)
    1 medium chopped sweet yellow onion
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  • Turkey Tetrazzini

    Turkey Tetrazzini

    2 tbsp Coconut oil for greasing
    1 stick or 7 Tbs. unsalted butter
    2 shallots, minced
    1/2 lb. mushrooms, sliced
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    2 tbsp Coconut oil for greasing
    1 stick or 7 Tbs. unsalted butter
    2 shallots, minced
    1/2 lb. mushrooms, sliced
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  • Holiday French Toast

    Holiday French Toast

    3/4 cup brown sugar
    1/2 cup unsalted butter, melted
    3 teaspoons cinnamon, divided use
    3 large granny smith apples, peeled, cored and thinly sliced
    1 pear, peeled and diced
    1/2 cup dried, sweetened cranberries
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    3/4 cup brown sugar
    1/2 cup unsalted butter, melted
    3 teaspoons cinnamon, divided use
    3 large granny smith apples, peeled, cored and thinly sliced
    1 pear, peeled and diced
    1/2 cup dried, sweetened cranberries
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  • Chocolate Strawberry Tira Misu

    Chocolate Strawberry Tira Misu

    4 tubs 225g mascarpone cheese
    1/3 cup vanilla coconut milk (or half and half)
    8 tbsp unsweetened cocoa powder need 6 tbsp for the mixture and 2 tbsp for the topping)
    6 tbsp white sugar
    2 tbsp vanilla
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    4 tubs 225g mascarpone cheese
    1/3 cup vanilla coconut milk (or half and half)
    8 tbsp unsweetened cocoa powder need 6 tbsp for the mixture and 2 tbsp for the topping)
    6 tbsp white sugar
    2 tbsp vanilla
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  • Chile Rellenos

    Chile Rellenos

    8 ounces cream cheese
    1/4 cup fresh mushrooms, sliced
    2 tablespoon carrot, minced
    ¼ cup tablespoon onion, minced
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    8 ounces cream cheese
    1/4 cup fresh mushrooms, sliced
    2 tablespoon carrot, minced
    ¼ cup tablespoon onion, minced
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  • Greens Au Gratin

    Greens Au Gratin

    2 Yukon gold potatoes
    1 cup diced yellow onion
    2 tbsp fresh Rosemary finely chopped
    2 tbsp fresh Thyme finely chopped
    2 cloves fresh Garlic finely chopped
    10 oz fresh Swiss Chard
    10 oz fresh Kale
    6 oz fresh Spinach
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    2 Yukon gold potatoes
    1 cup diced yellow onion
    2 tbsp fresh Rosemary finely chopped
    2 tbsp fresh Thyme finely chopped
    2 cloves fresh Garlic finely chopped
    10 oz fresh Swiss Chard
    10 oz fresh Kale
    6 oz fresh Spinach
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  • Tex-Mex Wings

    Tex-Mex Wings

    One 8-ounce can mild diced green chili peppers
    1/2 cup barbecue sauce (choose lowest sodium brand)
    3/4 cup honey
    2 teaspoons chili powder
    1/3 teaspoon ground cumin
    24 chicken wing drummettes
    1 whole lime, squeezed for juice
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    One 8-ounce can mild diced green chili peppers
    1/2 cup barbecue sauce (choose lowest sodium brand)
    3/4 cup honey
    2 teaspoons chili powder
    1/3 teaspoon ground cumin
    24 chicken wing drummettes
    1 whole lime, squeezed for juice
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  • Beef Sliders – 4 ways

    Beef Sliders – 4 ways

    1 ½ -2 lbs 90% fat USDA ground beef
    1 tblsp Olive oil
    Hawaiian sweet rolls
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    1 ½ -2 lbs 90% fat USDA ground beef
    1 tblsp Olive oil
    Hawaiian sweet rolls
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  • South of the Border White Bean Chicken Chili

    South of the Border White Bean Chicken Chili

    Preparation

    4 servings Serving size: 3/4 cup Preparation time: 20 minutes Cooking time: 36 minutes

    Click for Full Recipe, and Video >>
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    Poached Chicken

    Chili
    2 Tbsp. olive oil
    1 large onion, chopped
    2 garlic cloves, minced
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  • Veggie Couscous

    Veggie Couscous

    Couscous
    Veggie mix
    Goat cheese side
    Pickled beet garnish
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    Couscous
    Veggie mix
    Goat cheese side
    Pickled beet garnish
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  • Greek Seafood Salad

    Greek Seafood Salad

    Tuesday, September 16 2014 8:54 PM EDT2014-09-17 00:54:51 GMT
    Dressing
    ¼ cup plus 2 tablespoons extra-virgin olive oil
    3 tablespoons red wine vinegar
    ½ teaspoon minced garlic
    ½ teaspoon kosher salt
    ½ teaspoon dried oregano
    ¼ teaspoon crushed red pepper flakes
    Salad
    1 large vine-ripened tomato, cut into medium cubes
    ½ cup pitted Kalamata olives, each quartered
    3/4 cup thinly sliced celery
    ¼ cup diced red onion
    1 pound small shrimp (36/45 count), peeled and deveined
    1/2 pound small bay scallops
    ½ pound
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    Dressing
    ¼ cup plus 2 tablespoons extra-virgin olive oil
    3 tablespoons red wine vinegar
    ½ teaspoon minced garlic
    ½ teaspoon kosher salt
    ½ teaspoon dried oregano
    ¼ teaspoon crushed red pepper flakes
    Salad
    1 large vine-ripened tomato, cut into medium cubes
    ½ cup pitted Kalamata olives, each quartered
    3/4 cup thinly sliced celery
    ¼ cup diced red onion
    1 pound small shrimp (36/45 count), peeled and deveined
    1/2 pound small bay scallops
    ½ pound
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  • Eggplant Rollatini

    Eggplant Rollatini

    Tuesday, September 16 2014 8:54 PM EDT2014-09-17 00:54:29 GMT
    Makes about 6 servings

    Olive oil cooking spray
    Olive oil to lightly coat eggplant
    1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
    ½ tsp Sea salt
    1/ tsp Freshly ground black pepper
    2 cups Your favorite marinara sauce
    3 ea Red bell peppers, roasted, peeled and seeded
    1 cup Part skim milk ricotta cheese
    1 ea Egg, large
    ½ cup Arugula, chopped
    1 tsp Freshly grated lemon zest
    2 ea Garlic cloves, minced
    10 ea Large basil leaves, chopped
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    Makes about 6 servings

    Olive oil cooking spray
    Olive oil to lightly coat eggplant
    1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
    ½ tsp Sea salt
    1/ tsp Freshly ground black pepper
    2 cups Your favorite marinara sauce
    3 ea Red bell peppers, roasted, peeled and seeded
    1 cup Part skim milk ricotta cheese
    1 ea Egg, large
    ½ cup Arugula, chopped
    1 tsp Freshly grated lemon zest
    2 ea Garlic cloves, minced
    10 ea Large basil leaves, chopped&
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  • Ratatouille

    Ratatouille

    Thursday, August 21 2014 3:14 PM EDT2014-08-21 19:14:39 GMT
    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
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    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
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