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Recipes
Roasted Fingerling Potatoes with Chive Pesto
By Kplmrm
6 servings PREP TIME: 35 minutes TOTAL TIME: 35 minutes One serving contains: Calories (Kcal) 3...
- 1 3/4 lb. fingerling potatoes, halved lengthwise
- 1 Tbsp. plus 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup (packed) chopped fresh chives, plus more for garnish
- 1/2 cup (packed) chopped fresh flat-leaf parsley
- 2 Tbsp. slivered almonds, chopped walnuts, or pine nuts
- 1 garlic clove
- 2 tsp. fresh lemon juice
Pasta al Pomodoro
By Kplmrm
Serves 4 One serving contains: Calories (kcal) 560
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 pinch crushed red pepper flakes
- 1 28 oz. can peeled tomatoes, puréed in a food processor
- Kosher salt
- 3 large fresh basil sprigs
- 12 oz. bucatini or spaghetti
- 2 Tbsp. cubed unsalted butter
- 1/4 cup finely grated Parmesan or Pecorino
Southwestern Chicken Pasta Salad
By Kplmrm
Fresh summer corn is sweet, tender, and juicy--cooked or raw
- 1/2 * 1/2 pound uncooked penne rigate
- 2 * 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
- 1 * 1 cup fresh corn kernels
- 3/4 * 3/4 cup (3 ounces) shredded sharp cheddar cheese
- 1/2 * 1/2 cup sliced green onions
- 1/2 * 1/2 cup diced red bell pepper
- 1/2 * 1/2 cup chopped plum tomato (about 2 tomatoes)
- 1/4 * 1/4 cup fresh orange juice
- 2 * 2 tablespoons fresh lime juice
- 1 * 1 tablespoon extravirgin olive oil
- 1 * 1 tablespoon chopped canned chipotle chiles in adobo sauce
- 1/2 * 1/2 teaspoon salt
Mo’s Sticky Ribs
By Kplmrm
For almost four years, Fred Donnelly’s red Mogridder’s BBQ truck has animated a nondescript section of the Bron...
- # 2 1/4 pounds baby back ribs
- # Salt and freshly ground pepper
- # Granulated garlic, for sprinkling
- # Extra-virgin olive oil, for drizzling
- # 1 tablespoon whole cloves
- # One 12-ounce bottle of lager
- # 1 cup ketchup
- # 1 cup peach or apricot jam
- # 3 tablespoons fresh lemon juice
Quick-Roasted Cherry Tomato Sauce with Spaghetti
By Kplmrm
OK, so tomatoes are fruits, not vegetables--but you use them like veggies
- 4 quarts water
- 1 tablespoon kosher salt
- 12 ounces uncooked spaghetti
- 2 pints cherry tomatoes
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
- 1/4 cup chopped or torn fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3/4 cup (3 ounces) crumbled semisoft goat cheese
Portuguese-Style Fish Stew
By Kplmrm
Cook Time:15 min Level: Easy Yield: 4 servings Per serving: Calories 354; Fat 15 g (Saturated 3 g); Cholestero
- 3 tablespoons extra-virgin olive oil
- 2 bay leaves
- 2 teaspoons paprika (smoked or sweet)
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 14.5-ounce can diced tomatoes
- 1 clove garlic, finely chopped
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground pepper
- 1 1/2 pounds skinless striped bass, cut into 2-inch chunks
- 4 slices crusty bread, toasted
Picadillo Pockets
By Kplmrm
Total Time: 50 min Prep 20 min Cook 30 min Yield: 4 servings Level: Easy
- 2 teaspoons vegetable oil, plus more for brushing
- 1 shallot, finely chopped
- 1 clove garlic, minced
- Pinch of ground cinnamon
- 1/2 pound ground beef
- Kosher salt and freshly ground pepper
- 1 tablespoon tomato paste
- 3 tablespoons chopped tomato
- 3 tablespoons golden raisins
- 3 large pimiento-stuffed olives, finely chopped
- All-purpose flour, for dusting
- 1 11-ounce tube refrigerated French bread dough
- 1 large egg
Spiced Lamb Kebabs
By Kplmrm
YIELD: 4 servings (serving size: 2 skewers and 3 tablespoons sauce) HANDS-ON:20 MINUTES TOTAL:1 HOURS, 20 MINUT...
- 1 1/4 cups plain fat-free Greek yogurt
- 1 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1 garlic clove, minced
- 1 pound boneless leg of lamb, trimmed
Quick Coq au Vin
By Kplmrm
The quick coq au vin is a streamlined twist on the labor-intensive French classic
- •4 bacon slices, coarsely chopped
- •4 skinless boneless chicken breast halves
- •3 tablespoons chopped fresh Italian parsley, divided
- •8 ounces large crimini (baby bella) mushrooms, halved
- •8 large shallots, peeled, halved through root end
- •2 garlic cloves, pressed
- •1 1/2 cups dry red wine (such as Syrah)
- •1 1/2 cups low-salt chicken broth, divided
- •4 teaspoons all purpose flour
Hot-and-Crunchy Chicken Cones
By Kplmrm
Chef Way Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coate...
- MANGO SLAW
- 1 . 1/2 cup diced mango
- 2 . 2 large jalapeños, seeded and chopped
- 3 . 2 tablespoons white wine vinegar
- 4 . 2 tablespoons sugar
- 5 . 1 tablespoon water
- 6 . 1 small shallot, minced
- 7 . 1 cup mayonnaise
- 8 . 1/2 cup chopped cilantro
- 9 . 2 garlic cloves, finely chopped
- 10 . 1 tablespoon fresh lime juice
- 11 . Salt and freshly ground pepper
- 12 . 7 cups shredded coleslaw mix
- 13 .
- CHICKEN CONES
- 1 . 3 cups cornflakes
- 2 . 6 tablespoons slivered almonds
- 3 . 6 tablespoons sesame seeds
- 4 . 6 tablespoons sugar
- 5 . 1 1/2 tablespoons crushed red pepper
- 6 . 1 1/2 tablespoons kosher salt
- 7 . 4 large eggs, lightly beaten
- 8 . 1/2 cup milk
- 9 . All-purpose flour, for dredging
- 10 . Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick
- 11 . Vegetable oil, for frying
- 12 . Six 10-inch flour tortillas, warmed