Kplmrm's profile page
Recipes
Chicken Sofrito
By Kplmrm
ACTIVE: 25 MIN TOTAL TIME: 1 HR 15 MIN SERVINGS: 4
- 1 tablespoon vegetable oil
- 4 whole chicken legs, separated into drumsticks and thighs
- Salt and freshly ground black pepper
- 1/2 teaspoon chili powder, plus more for dusting
- 1 medium onion, cut into 1/2-inch dice
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 2 large thyme sprigs
- 1 red bell pepper, cut into 1/2-inch-thick strips
- Rounded 1/4 teaspoon anise seeds
- Pinch of cayenne pepper
- 1 cup chopped canned tomatoes
- 3 cups chicken stock or low-sodium broth
- 1 cup short-grain white rice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup roasted almonds
Latin Baked Chicken
By Kplmrm
Nutritional Information Calories:316 Fat:9g (sat 2
- 5 The 5 Ingredients
- 1/4 cup fresh lime juice
- 3 tablespoons less-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons minced chipotle chile in adobo sauce
- 8 (4-ounce) bone-in chicken thighs, skinned
Pork and Gorgonzola-Stuffed Chicken Breasts
By Kplmrm
Serve with creamy polenta and garlicky broccoli rabe sautéed in olive oil
- 2 ounces guanciale, finely chopped
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 1/3 cup finely chopped seeded tomato
- 1/2 teaspoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons olive oil
Penne Rigate with Spicy Braised Swordfish
By Kplmrm
The tomato sauce here—with big pieces of flaked swordfish and slivers of jalapeño—gets nicely absorbed by the ...
- 1 tablespoon salt-packed capers
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 2 large jalapeños, thinly sliced
- 6 large anchovy fillets, minced
- 1/2 cup dry white wine
- One 28-ounce can whole tomatoes, chopped and juices reserved
- 1/2 pound penne rigate
- 1/2 pound skinless swordfish steak
- Salt and freshly ground pepper
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
Double Chocolate Gooey Butter Cake
By Kplmrm
50 min Level: Easy Yield: 20-24 servings
- 1 18.25-ounce package chocolate cake mix
- 3 large eggs
- 1 cup (2 sticks) unsalted butter, melted, plus butter for the pan
- 1 8-ounce package cream cheese, at room temperature
- 3 to 4 tablespoons unsweetened cocoa powder, to taste
- 1 16-ounce box confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped unsalted nuts
- Whipped cream, for topping (optional)
Crab Cakes with Spicy Rémoulade
By Kplmrm
We keep fillers to a minimum with this fresh take on crab cakes
- Crab cakes:
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1 large egg
- 1/3 cup panko (Japanese breadcrumbs)
- 1 pound lump crabmeat, drained and shell pieces removed
- 1 tablespoon olive oil, divided
- Rémoulade:
- 1/4 cup canola-based mayonnaise
- 1 tablespoon chopped shallots
- 1 1/2 tablespoons capers, drained and chopped
- 2 teaspoons Creole mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon kosher salt
Low-Fat Scalloped Potatoes
By Kplmrm
Low-Fat Scallop Potatoes are cheesy, light, and compliment any main dinner dish
- 2 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 3 pounds Yukon gold potatoes, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-fat milk (1%), at room temperature
- 1 cup whole milk, at room temperature
- Freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup grated gruyere cheese
White Bean Soup with Kale and Chorizo
By Kplmrm
Be sure to use smoked Spanish chorizo, not raw Mexican chorizo
- 2 ounces Spanish chorizo sausage, finely chopped
- 1 cup prechopped onion
- 3 garlic cloves, minced
- 3 cups fat-free, lower-sodium chicken broth
- 2 (15-ounce) cans organic cannellini beans, rinsed and drained
- 4 cups prechopped kale
- 1/2 teaspoon freshly ground black pepper
- Cracked black pepper (optional)
Asian-Style Veggie Rolls
By Kplmrm
These refreshing salad rolls have wonderful textural appeal from crunchy sprouts, lettuce, and carrot and lightly c...
- Rolls:
- 8 (8-inch) round sheets rice paper
- 2 cups thinly sliced Bibb lettuce leaves (about 4 large)
- 2 cups cooked bean threads (cellophane noodles)
- 1 cup fresh bean sprouts
- 1 cup shredded carrot (about 1 large)
- 1/2 cup coarsely chopped fresh mint
- 1/2 cup fresh cilantro leaves
- 1/4 cup thinly sliced green onions
- Sauce:
- 1 tablespoon sugar
- 3 tablespoons fresh lime juice (about 1 lime)
- 3 tablespoons water
- 2 tablespoons fish sauce
- 1 garlic clove, minced
- 1 Thai chile, thinly sliced
Flatbread with Pancetta, Mozzarella, and Asparagus
By Kplmrm
Salty Italian bacon and fresh asparagus make this crisp-chewy flatbread unforgettable
- 1/2 cup warm water (100° to 110°)
- 1 teaspoon dry yeast
- 6.7 ounces all-purpose flour (about 1 1/2 cups), divided
- 1/2 teaspoon sea salt
- Cooking spray
- 1 teaspoon dried thyme
- 2 ounces pancetta, finely chopped
- 1 garlic clove, minced
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon cornmeal
- 1 cup very thinly vertically sliced asparagus
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese