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Recipes
Quinoa and Black Bean Chili
By KSmitherman
1.Bring the quinoa and water to a boil in a saucepan over high heat
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 (28 ounce) can crushed tomatoes
- 2 (19 ounce) cans black beans, rinsed
- and drained1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon minced chipotle peppers in
- adobo sauce
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
Hot and Sweet Iowa Skinny
By KSmitherman
Midwesterners may lay claim to the creation of this fried-pork sandwich, but the rest of the country also finds it ...
- 4 (7-ounce) boneless pork chops
- .5 cup(s) yellow cornmeal
- .25 cup(s) all-purpose flour
- 1.5 teaspoon(s) salt
- .5 teaspoon(s) ground black pepper
- .5 cup(s) vegetable oil
- .25 cup(s) Dijon mustard
- 2 tablespoon(s) honey
- .125 teaspoon(s) cayenne pepper
- .25 teaspoon(s) red-pepper flakes
- 4 whole-wheat buns
- 4 large lettuce leaves
- 4 teaspoon(s) mayonnaise
Sausage Breakfast Casserole Recipe
By KSmitherman
1 Heat a skillet on medium high
- 1 lb of Italian pork sausage, (then cooked, drained, crumbled)
- 4 1/2 cups cubed day old bread
- 2 cups shredded sharp cheddar cheese
- 10 eggs slightly beaten
- 4 cups whole milk
- 1 tsp dry mustard
- 1 tsp salt
- 1/4 tsp onion powder
- Fresh ground pepper to taste
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup peeled, chopped tomatoes (optional)
- Method
Fresh Tomato, Sausage, and Pecorino Pasta
By KSmitherman
1. Cook pasta according to package directions, omitting salt and fat; drain
- 8 ounces uncooked penne
- 8 ounces sweet Italian sausage
- 2 teaspoons olive oil
- 1 cup vertically sliced onion
- 2 teaspoons minced garlic
- 1 1/4 pounds tomatoes, chopped
- 6 tablespoons grated fresh pecorino Romano cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup torn fresh basil leaves
Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas
By KSmitherman
Directions Put the pesto in a large bowl
- 2/3 cup basil pesto
- 1 (9 ounce) packages fettuccine pasta
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 4 cups pulled cooked chicken meat
- 2 cups sliced roasted sweet peppers
- 1/2 cup pitted olives, halved lengthwise
- salt and pepper
- 1/4 cup parmesan cheese, plus more for the table
Honey Dijon Mustard Pork Loin
By KSmitherman
Recipe courtesy The Neelys
- 1 (3 to 4-pound) boneless pork loin
- Salt and freshly cracked black pepper
- 2 tablespoons white wine vinegar
- 3/4 cup Dijon mustard
- 1 tablespoon freshly chopped parsley leaves
- 1 tablespoon freshly chopped chives
- 1 tablespoon freshly chopped tarragon leaves
- 3 tablespoons vegetable oil
Triple-Threat Coconut Cream Pie
By KSmitherman
Show Directions Hide Directions DIRECTIONS: Heat oven to 450°F
- 1Pillsbury® refrigerated pie crust, softened as directed on box
- 1can (13 1/2 oz) coconut milk, shaken well
- 1/2cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
- 1cup whole milk
- 1/2vanilla bean, split (or 1 teaspoon vanilla)
- 2/3cup sugar
- 1/4teaspoon salt
- 5large egg yolks
- 1/4cup cornstarch
- 1/2teaspoon coconut extract
- 2tablespoons unsalted butter, cut into four pieces
- 1 1/2cups heavy whipping cream, well chilled
- 1 1/2tablespoons sugar
- 2teaspoons dark rum (or 1 teaspoon vanilla)
- 1/4cup sweetened shredded or flaked coconut, toasted
- 1oz white chocolate, shaved
Quinoa Wilted Spinach Salad Recipe
By KSmitherman
Directions In a small saucepan, bring water to a boil
- DRESSING:
- 2 cups water
- 1 cup quinoa, rinsed
- 1 package (6 ounces) fresh baby spinach, torn
- 1/2 cup dried cranberries
- 3 tablespoons Crisco® Olive Oil
- 2 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 green onion, finely chopped
- 1/2 cup chopped pecans, toasted
Grilled Pork Tenderloin Tacos with Corn and Black Bean Salsa
By KSmitherman
Directions Coat a grill rack or broiler pan with cooking spray
- 1 pound pork tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 chopped tomatoes
- 1 cup frozen whole kernel corn, thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 small red onion, chopped
- 1/2 cup chopped cilantro
- 1 jalapeno pepper, finely chopped (wear plastic gloves when handling)
- 1 lime, juiced
- 1/4 teaspoon ground cumin
- 8 corn tortillas, warmed
- Coat a grill rack or broiler pan with cooking spray. Preheat the grill or broiler. Rub the pork with the salt and pepper.
- Stir together the tomatoes, corn, beans, onion, cilantro, jalapeno, lime juice, and cumin in a medium bowl.
- Grill or broil the pork for 15 to 20 minutes, turning occasionally, until an instant-read thermometer inserted in the center reaches 155°F and the juices run clear. Let stand for 10 minutes before slicing.
- Place the sliced pork on warm tortillas and top with salsa.
Easy Pasta Skillet
By KSmitherman
DIRECTIONS1. Brown ground beef in large skillet on medium-high heat
- Makes 8 (1-cup) servings.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- INGREDIENTS1 pound ground beef
- 1 jar (24 to 26 ounces) spaghetti sauce
- 2 cups water
- 1 tablespoon McCormick® Perfect Pinch® Italian Seasoning
- 3 cups uncooked pasta, such as penne or rotini
- 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided
- 2 tablespoons grated Parmesan cheese