KDCooks' profile page
Recipes
Roasted Cherry Tomato Pasta with Goat Cheese
By KDCooks
Adaptation of Cooking Light Recipe
- 4 quarts water
- 1 tablespoon kosher salt
- 12 ounces uncooked "fresh" linguini pasta
- 2 pints cherry tomatoes (multi-colored if you can find them)
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
- 1/4 cup chopped or torn fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 2 cloves garlic
- 3/4 cup (3 ounces) crumbled semisoft goat cheese
Sauteed Fish with Buerre Meuniere (L'Academie de Cuisine)
By KDCooks
Culinary Skills Lab - Fish - 2/6/12 Chef/Instructor - Sandy Patterson
- 1 TB oil
- 1/4 cup flour
- 2 fish filets
- 2 TB butter
- 1 TB lemon juice
- 2 tsp chopped parsley
- salt & pepper
Grilled Lemongrass Pork Summer Rolls
By KDCooks
Stir together in bowl, lemongrass, garlic, fish sauce, soy sauce, sugar, sesame oil, and water
- For Pork:
- ~1 lb. pork tenderloin, sliced very thinly
- 1/4 cup shredded lemongrass
- 3-4 cloves (depending on size), minced
- 1/8 cup fish sauce
- 1/8 cup soy sauce
- 1/8 cup water
- 1 TB sugar
- 1 TB sesame oil
- 1/8 cup cooking oil
- 1/4 tsp chili paste (sambal oblek) - optional
- For Rolls:
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 2 green onions, sliced
- 1/2 package rice noodles
- 1/2 cucumber, julienned
- 1 mango, peeled and julienned
- 1 package rice wrappers
- Peanut Sauce
Boneless Buffalo Chicken Wings
By KDCooks
Great for "watching football" snack or for casual Friday night dinner
- oil/olive oil cooking spray for baking
- 1 cup unbleached all-purpose flour
- 2 TB panko crumbs (to add extra crunch) - optional
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 egg
- 1 cup milk
- 3 skinless, boneless chicken breasts , cut into 1/2 inch strips or 1lb of chicken tenders
- 1/4 cup hot pepper sauce
- 1 tablespoon butter
Spinach and Artichoke Baked Whole Grain Pasta (Rachael Ray)
By KDCooks
Position the oven rack in center of the oven
- 1 (10-ounce) boxes frozen spinach
- Salt
- 1/2 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
- 1 tablespoons extra-virgin olive oil
- 1 shallot, chopped
- 2 cloves garlic, finely chopped or grated
- 1/2 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry
- 1/4 cup dry white wine
- 2 tablespoons butter
- 1 1/2 slightly rounded tablespoons flour
- 1 cup milk
- Freshly ground black pepper
- Freshly grated nutmeg
- 3/4 cup ounces Gruyere cheese, shredded
- 1/2 cup shredded Parmigiano-Reggiano cheese
Jalapeno Popper Dip II
By KDCooks
In a food processor, add all the ingredients and process until smooth
- 1 (8 ounce) packages cream cheese, room temp
- 1/2 cup mayonnaise
- 1/2 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
- 2 oz (1/2 can)chopped green chilies
- 2 oz (1/2 can) can sliced jalapenos - double if you like heat
- 1 TB onion, chopped
- 1 clove of garlic, minced
- Dash of Tabasco Hot Sauce
Cobb Chicken Salad/Sandwiches (Cooks Country)
By KDCooks
Mix mayonnaise, cheese, sour cream, and lemon juice in large bowl until combined
- 1 avocado , pitted, peeled, and diced
- 2 tablespoons lemon juice
- 2 tablespoons sour cream
- 2 hard-boiled eggs , chopped fine
- 1/2 cup mayonnaise
- 1/2 cup crumbled blue cheese
- Salt and pepper
- 5 cups cooked boneless, skinless chicken breast (or whole rotisierrie chicken, chopped as timesaver)
- 4 slices bacon , cooked and crumbled
Creamy Lemon-Basil Vinaigrette
By KDCooks
For the vinaigrette: Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blende...
- 2 TB fresh lemon juice
- 1/2 lemon, zested
- 1 TB mayonnaise
- 1 teaspoons honey
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 TB fresh basil leaves
- 1/4 cup olive oil
Raspberry Stuffed French Toast
By KDCooks
This is a delicious french toast for brunch!
- 8 medium-thick slices - brioche, challah, or other egg bread
- 2 eggs
- 21/4 cups fat-free
- pinch of salt
- 1/4 teaspoon vanilla extract
- 2 tablespoons sugar
- 4 slices cream cheese, from block
- Unsalted butter
- 1/2 cup raspberries, fresh or thawed frozen
Endive Spears with Blue Cheese, Toasted Pecans, and Sauteed Pears
By KDCooks
This is an elegant salad - great for a dinner party!
- 1 tablespoons butter
- 1 tablespoons sugar
- 1 pear, peeled and diced
- 1 cloves garlic, chopped
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 cup extra-virgin olive oil
- 1/4 cup blue cheese, crumbled
- 12 endive spears
- 1/4 cup pecan halves, toasted
- Watercress sprigs, for garnish
- 1/2 cup whipped cream cheese (for presentation)