KDCooks' profile page
Recipes
Chicken with Quick Chile Verde (Cooking Light - April 2013)
By KDCooks
1. Heat a grill pan over medium-high heat
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 8 ounces tomatillos, coarsely chopped (about 3)
- 1 large jalapeño pepper, seeded and chopped
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
Shrimp Fra Diavolo (Cooking Light)
By KDCooks
From Cooking Light Jan/Feb 2010
- 8 ounces uncooked linguine
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons minced garlic, divided
- 1 pound medium shrimp, peeled and deveined
- 3/4 cup diced onion
- 1 teaspoon crushed red pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- 1 3/4 cups canned crushed tomatoes
- 1/4 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes, drained
French Potato Salad (Ina Garten)
By KDCooks
This a fall favorite served with pork or beef tenderloin
- 2 lbs small red potatoes
- 3 tablespoons white wine
- 3 tablespoons chicken stock
- 3 tablespoons champagne vinegar (can be subsituted with white wine vinegar)
- 1 teaspoon dijon mustard
- 2 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 cup olive oil
- 1/4 cup green onions, minced
- 2 tablespoons fresh dill, minced
- 2 tablespoons parsley, minced
- 2 tablespoons basil (optional) chopped
Salmon Satay (L'Academie de Cuisine)
By KDCooks
Culinary Skills Lab - Fish - 2/6/12 Chef Sandy Patterson
- 1 LB salmon filet
- 1 cup vegetable oil
- salt and black pepper (or cayenne)
- wooden skewers, soaked in watter for 1 hour
French Yogurt Cake
By KDCooks
Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4") loaf pan with nonstick vegetable oil spray
- nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup sugar
- 1 tablespoon finely grated lemon zest
- 3/4 cup whole-milk Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
Dan's Italian Hoagies
By KDCooks
A summer favorite at Snopek parties
- Large french bread baguette
- 1/2 lb provolone cheese,sliced
- 1/4 lb mortadella ham, sliced
- 1/4 lb capicola ham (or regular baked ham, sliced
- 1/4 lb hard salami, sliced
- 1/4 lb sandwich pepperoni, sliced
- Lettuce, chopped
- 1 large tomato, sliced tomato
- Hot Cherry Pepper spread
- Hot banana peppers (optional)
- Mayonnaise
- Italian Dressing (Good Seasons mix)
- Black pepper
- Oregano
Blueberry Coffe Cake Muffins (Ina Garten)
By KDCooks
Preheat the oven to 350 degrees F
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar (I reduce to 1 cup)
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Mom's Cranberry Meatballs
By KDCooks
These can be served as appetizer or over butter noodles as an entree
- 2 pounds lean ground beef
- 1/2 pound bulk sausage (optional)
- 1 1/4 cups bread crumbs or dry oatmeal
- 1/3 cup dried parsley flakes
- 2 eggs
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup catsup
- 1 1/4 cup minced onion
- 1 large can jellied cranberry sauce
- 2 Tablespoons firmly packed brown sugar
- 1 Tablespoon lemon juice
- 1 (12 ounce) bottle chili sauce (optional)
Watermelon-Feta Salad
By KDCooks
In a large bowl, whisk together lime juice, mint, chives, and olive oil
- 1/4 cup lime juice
- 1/4 cup chopped fresh mint
- 1/4 cup minced chives
- 3 tablespoons olive oil
- 10 cups cubed watermelon
- 1 (8-ounce) package feta cheese, crumbled
Barbeque Meatloaf (Paula Deen's)
By KDCooks
Preheat oven to 350 degrees
- 11/2 pounds ground beef
- 1 cup fresh bread crumbs
- 1 onion, diced
- 1 egg, lightly beaten
- 11/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 (8-ounce) cans tomato sauce
- 3 tablespoons vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 cup water, to thin sauce if necessary