KDCooks' profile page
Recipes
Low Country Boil Packets (Food Network)
By KDCooks
Preheat a grill to medium-high heat
- 8 shell-on jumbo shrimp, deveined
- 2 teaspoons seafood seasoning, such as Old Bay
- 6 small red skin potatoes, cut into 1/4-inch slices
- 2 links andouille sausage (about 8 ounces), cut into 1/4-inch slices
- 16 littleneck clams, scrubbed
- 2 ears corn, cut into 1-inch wheels
- 4 tablespoons butter
- 1 lemon, sliced into 8 rounds
- 2 scallions, white and green parts, thinly sliced
- Grilled crusty bread, for serving
Orzo Spinach Salad (L'Academie de Cuisine)
By KDCooks
A different take on pasta salad
- 1 box cooked, orzo pasta, tossed with olive oil
- 3 TB butter
- 5 yellow onions, sliced & carmelized
- 3-4 cups fresh spinach leaves, roughly chopped
- 4 oz blue cheese (prefers Saga Blue)
- 3-4 oz. marscapone cheese or cream cheese
Sesame Green Beans with Crispy Shallots
By KDCooks
Boil water and and add green beans
- Dressing:
- 11/2 lbs green beans, trimmed
- 1/4 C vegetable oil
- 5 shallots, peeled, halved and thinly sliced
- salt & pepper
- 1/2 C soy sauce
- 1/4 C sesame oil
- 1/4 rice vinegar
- 2 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 bundle green onions, chopped
- 1/4 C sesame seeds, toasted
Jessica’s Macadamia Chocolate Chip Cookies
By KDCooks
Preheat oven to 350 degrees
- 11/4 flour
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 TB water
- 1 tsp vanilla
- 1/2 tsp baking soda
- dash of salt
- 8 0z milk chocolate chips
- 7 oz macadamia nuts, chopped
Penne with Pumpkin-Gorgonzola Sauce
By KDCooks
From Cooking Light
- 1 pound uncooked pennette (small penne)
- 1 tablespoon olive oil
- 5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)
- 4 cups vertically sliced onion
- 4 garlic cloves, minced
- 1 teaspoon chopped fresh sage
- 1 (12-ounce) can evaporated milk (can subsitute with Fat-free milk)
- 1 tsp tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 1 tsp honey
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese (may want to double)
- 1/2 cup canned pumpkin (may want to double)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- Fresh sage sprigs (optional)
Spicy Chicken Tortilla Roll-Ups
By KDCooks
Great to make ahead for large parties
- 1.5 lbs boneless, skinless chicken breasts, shredded and chopped
- 1 can Ro-tel diced tomatoes, drained
- 12 oz cream cheese, softened
- 1 cup shredded cheddar or jalapeno jack cheese
- 1 clove garlic, minced
- 3 tsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic salt
- 1/4 cup cilantro, chopped
- 6 scallions, white and green parts, chopped
- 6-8 large flour tortillas - bring to room temperature (use combination or tomato, spinach, plain, etc)
Coconut Shrimp with Spicy Mango Sauce
By KDCooks
Peel and devein shrimp, leaving tails intact; discard shells
- Shrimp:
- 28 jumbo shrimp (about 1 1/2 pounds)
- 1/2 cup flaked sweetened coconut
- 1/2 cup panko (Japanese breadcrumbs)
- Cayenne Pepper
- 1/3 cup flour or cornstarch
- 3 large egg whites, lightly beaten
- 1/2 teaspoon salt
- 8 teaspoons canola oil, divided
- Cooking spray
- Spicy Mango Sauce Sauce
- 1/3 cup store-bought Island Mango Sauce
- 1 TB jalapeno pepper, minced
- 1 TB cilantro, chopped
- ~1/4 tsp Sriracha Hot Chili Sauce
- Preparation
- Stir together all ingredients in a small bowl. Cover and chill.
Mini Chocolate Banana Egg Rolls
By KDCooks
Coat frying pan with 1 inch of oil
- Wonton wrappers
- Bananas, chopped
- Chocolate chips
- Vegetable oil
- Bowl with water
Casey's Bacon-Wrapped Water Chestnuts
By KDCooks
These don't last long!
- 2 cans whole water chestnuts
- 1 package bacon
- 3/4 cup ketchup
- 1/4 cup light brown sugar
- toothpicks
- 1/2 tsp pepper
- (1 TB Vinegar - Optional)
Chicken Breasts Stuffed with Goat Cheese, Lemon, and Artichokes (Cooking Light)
By KDCooks
Preheat oven to 375°. Combine first 6 ingredients; stir well
- 2 1/2 tablespoons Italian-seasoned breadcrumbs
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
- 1 (3-ounce) package herbed goat cheese, softened
- 4 (6-ounce) skinless, boneless chicken breast halves Cooking Spray