KDCooks' profile page
Recipes
"Oven Fried" Hot Chicken
By KDCooks
A healthier version of Tennessee spicy delicacy known as "Hot Chicken"
- Hot Seasoning Mixture:
- 1/2 cup buttermilk
- 2 TB Tabasco sauce
- 1 whole chicken, cut into 8 pieces, skin removed, patted dry
- Salt & Pepper
- 1/2 cup all-purpose flour
- 1/2 cup panko bread crumbs
- "Hot Seasoning" - see below
- Olive oil nonstick cooking spray
- 2 large eggs, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp pepper
- 1/2 tsp salt
- 1/4 tsp cayenne
- "Optional" Hot Baste:
- 1/4 cup unsalted butter, melted
- 1/4 cup Tabasco Sauce
- 1 TB honey
- 1 tsp garlic powder
Tomato Macaroni & Cheese
By KDCooks
Preheat the oven to 375 degrees F
- 4 tablespoons butter, plus more for baking dish
- 2 cups uncooked elbow macaroni
- 2 tablespoons grated onion
- 4 tablespoons all-purpose flour
- 1 teaspoon salt, plus more for seasoning
- 3/4 tablespoon dry mustard
- 1/4 teaspoon paprika
- 2 cups milk
- 3 cups shredded Cheddar, divided
- 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
- Freshly ground black pepper
Butternut Squash Souffle
By KDCooks
A golden Butternut Squash Souffle with bread crumbs and Parmesan cheese is a perfect side dish
- 1 3/4 pounds peeled butternut squash cubed in 1 inch pieces
- 2 tablespoons plain dried breadcrumbs
- 1 1/4 cups plus 2 tablespoons Parmesan cheese, finely grated
- 4 tablespoons butter
- 1/2 cup flour
- 1 1/4 cups whole milk
- 4 eggs, separated, room temperature
- 1 tablespoon chopped fresh sage
- Salt and pepper
- 1/8 teaspoon grated nutmeg
Horseradish and Sour Cream Mashed Potatoes
By KDCooks
Courtesy of Tyler Florence
- 2 pounds golden creamer potatoes
- 1 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup sour cream
- 1/2 stick unsalted butter
- 1 1/2 tablespoons horseradish
- 1 tablespoons cooking water
- Chopped fresh chives, for garnish
Turkey Reuben Panini
By KDCooks
"Lighter" version of Turkey Reuben
- Thousand Island Dressing:
- 8 (1/2-ounce) slices thin-slice rye bread
- 1/2 cup Store Bought or Homemade Thousand Island dressing (see recipe below)
- 8 (1/2-ounce) thin slices reduced-fat Swiss cheese
- 1/4 cup refrigerated sauerkraut, rinsed and drained
- 8 ounces sliced deli, homestyle turkey breast
- 1/4 cup light mayo
- 1/4 cup light plain yogurt
- 1 TB Ketchup
- 1 TB Sweet Pickle Relish
- Dash of Lemon Juice
- 1 tsp Cherry Pepper Relish
- Dash of Paprika
Lobster & Shells (Barefoot Contessa)
By KDCooks
Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil
- Kosher salt
- Good olive oil
- 8 oz. small pasta shells, such as Ronzoni
- 3 cups corn (fresh or frozen)
- 6 scallions, white and green parts, thinly sliced
- 1 yellow or orange bell peppers, seeded and small-diced
- 1 pint cherry tomatoes, halved
- 1 pound cooked fresh lobster meat, medium-diced
- 3/4 cup good mayonnaise
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Freshly ground black pepper
- 3/4 cup minced fresh dill
Sirloin Steaks with Horseradish Cream Sauce
By KDCooks
Melt butter and oil in a heavy skillet over high heat
- 1 (1/2 inch thick) sirloin steak or 2 sm. strip steaks
- 2 tbsp. vegetable oil
- 1 tbsp. butter
- 1/2 sm. onion, chopped
- 1/3 c. whipping cream
- 1 1/2 tsp. prepared horseradish
- 1 1/2 tsp. Dijon mustard
- Freshly ground pepper
Peanut Butter Buckeyes
By KDCooks
1. Line a large tray or baking sheet with wax paper
- 1 (2-pound) bag confectioners' sugar
- 3 cups creamy peanut butter
- 3/4 cup butter, softened
- 1 (7-ounce) tub dipping chocolate, melted according to package directions
Heath Pecan Bars (Pam Clark)
By KDCooks
Pam Clark - 2011 Cookie Exchange
- 2 cups of flour
- 1/4 cup of powdered sugar
- 1 cup of butter
- 14 oz can of sweetened condensed milk
- 1 cup chopped pecans
- 1 egg
- 1 package Heath Bar chips (comes in bag like chocolate chips)
Grilled Potato Skins (Paula Deen)
By KDCooks
Preheat oven at 350 degrees F
- 2 large russet potatoes
- 4 tablespoons butter, melted
- Salt and pepper
- 1 cup shredded Cheddar
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- 3 tablespoons sliced green onions
- 1/2 cup chopped tomatoes