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Recipes
Mushroom Stroganoff
By DJCurtis83
this vegetarian-friendly dish is a great alternative to beef stroganoff!
- ingredients
- 1 small pouch dried porcini mushrooms, a handful
- 2 fresh bay leaves
- 2 1/2 cups water
- 2 About 2 tablespoons EVOO – Extra Virgin Olive Oil
- 5 tablespoons butter, divided
- 6 portabella mushroom caps, wiped clean and thinly sliced
- Salt and pepper
- 2 shallots, chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped thyme
- 2 round tablespoons flour
- 1/3 cup dry sherry or Marsala
- 1 pound egg tagliatelle or other egg noodles
- Finely chopped parsley
- 1/2 cup heavy cream or sour cream
- A few grates of nutmeg
Rick Bayless' Chipotle-Glazed Baby Back Ribs
By DJCurtis83
Servings: 6-8 Difficulty: Moderate Cook Time: Over 120 min This is a rather unconventional approach to rib cooking:...
- For the dry rub:
- 4 garlic cloves, peeled and roughly chopped
- 1/3 cup ground ancho chile
- 4 teaspoons brown sugar
- 1 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon ground cumin
- 4 teaspoons ground black pepper
- 5 teaspoons salt
- For the ribs and glaze:
- 4 large slabs (about 6 1/2 pounds) baby back ribs
- 1 7.5-ounce can chipotles en adobo
- 3/4 cup honey
Baked Stuffed Mushrooms With Crab
By DJCurtis83
Butter a 10 x 15" baking dish
- 2 large eggs
- 1 tablespoon mayonnaise, plus
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 lb crabmeat
- 1/4 cup dry breadcrumbs
- 24 large mushrooms, stems removed (each about 2" across)
- 2 tablespoons half-and-half
- 1 teaspoon crab boil seasoning (like Old Bay)
Cornmeal-Crusted Oven Fried Chicken
By DJCurtis83
Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; reseal...
- 4 boneless, skinless chicken breasts
- 2 cups lowfat buttermilk
- 3 tablespoons vegetable oil
- 1 cup cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
Rocco's Brownies
By DJCurtis83
Directions: 1. Preheat oven to 350 degrees F
- Ingredients:
- • Nonstick cooking spray
- • 1 1/2 cups canned black beans, rinsed and drained
- • 1/2 cup unsweetened cocoa powder
- • 1 tablespoon espresso powder
- • 3/4 cup egg substitute
- • 2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
- • 2 tablespoons reduced-fat sour cream, such as Breakstone's
- • 1 tablespoon unsalted butter, melted
- • 24 packets Truvia (84 g) or 8 tablespoons granulated Splenda
- • 1 teaspoon vanilla extract
ROAST CHICKEN WITH ROSEMARY ON AN ONION BED WITH SMASHED BUTTERNUT SQUASH AND POTATOES
By DJCurtis83
Pre-heat the oven to 450ºF
- 3 tablespoons extra virgin olive oil (EVOO), divided
- 4 medium onions, quartered with root attached
- 4 small bone-in, skin-on chicken breasts
- 4 bone-in, skin-on chicken thighs
- 6 tablespoons butter, softened, divided
- 3 tablespoons rosemary, chopped
- 1 tablespoon anchovy paste
- 2 cloves garlic, finely chopped or grated
- Salt and pepper
- 4 fresh bay leaves
- 1 cup white wine or chicken stock
- 1 small butternut squash, peeled and chopped
- 2 large Russet potatoes, peeled and chopped
- Freshly grated nutmeg, to taste
- Whole milk or chicken stock, for mashing
- 1/2 cup grated Grana Padano or Parmigiano Reggiano cheese (a couple of handfuls)
- 1 teaspoon lemon or orange zest
- Warm bread, for mopping
Better Than Mashed "Potatoes"
By DJCurtis83
1. Preheat the oven to 450 degrees F
- • Nonstick cooking spray
- • 2 1/2 cups roughly chopped cauliflower
- • Salt and freshly ground black pepper
- • 1/2 cup Greek yogurt
Crock Pot Beef
By DJCurtis83
In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings
- 1 1/2 * 1 1/2 lbs lean beef roast or venison roast
- 1/2 * 1/2 (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted
- 1/2 * 1/2 cup cabernet sauvignon wine or dry red wine
- 1 * 1 tablespoon very low-sodium beef bouillon cube
- 1 1/2 * 1 1/2 fresh garlic cloves, minced
- 1/2 * 1/2 tablespoon italian seasoning
- 1 * 1 teaspoon thyme leaves
- 1/2 * 1/2 tablespoon liquid hot pepper sauce or Tabasco sauce
- 1/2 * 1/2 large onion, diced
- 1/2 * 1/2 (8 ounce) can sliced mushrooms, drained
- 3 * 3 large potatoes, quartered (optional)
- 4 * 4 carrots, peeled and cut into 4 inch long pieces (optional)
- 1 1/2-2 * 1 1/2-2 tablespoons cornstarch (optional)
- 1/8 * 1/8 cup water (optional)
Flash-Fried Finger-Lickin' Chicken
By DJCurtis83
1. Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt
- • 3 cups low-fat, low-sodium chicken broth
- • Salt
- • 4 skinless, bone-in chicken thighs
- • 2 quarts grapeseed oil
- • 1 1/2 cups whole wheat flour
- • 1 tablespoon sweet paprika
- • 1 1/2 teaspoons celery salt
- • 1 tablespoon freshly ground black pepper
- • 1 teaspoon salt
- • 1/2 teaspoon cayenne pepper
- • 2 cups low-fat buttermilk
Eggs Benedict
By DJCurtis83
Lightly grease skillet. Fill skillet half way with water
- HOLLANDAISE SAUCE:
- 4 eggs
- Canadian Bacon
- 1/2 cup butter
- 3 beaten egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice