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Recipes
Potato Gnocchi with Brown Butter and Sage
By KDCooks
This recipe employs great technique for getting pillowy gnocchi that aren't too dense and don't fall apart
- GNOCCHI:
- Kosher salt
- 3 large russet potatoes, about 1 1/2 to 1 3/4 pounds
- 1 to 1 1/2 cups all-purpose flour, plus more for dusting
- 1 large egg
- SAUCE:
- 6 tablespoons salted butter
- 1 tablespoon red pepper flakes
- 4 sage leaves, thinly sliced
- 1/2 cup Parmesan cheese, shaved and/or coarsely grated
Stuffed Cabbage (Ina Garten)
By KDCooks
For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes,...
- For the filling:
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 (28-ounce) cans crushed tomatoes and their juice
- 1/4 cup red wine vinegar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup raisins
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 large head Savoy or green cabbage, including outer leaves
- 2 1/2 pounds ground chuck
- 3 extra-large eggs, lightly beaten
- 1/2 cup finely chopped yellow onions
- 1/2 cup plain dried breadcrumbs
- 1/2 cup uncooked white rice
- 1 teaspoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Greek-Style Chicken Breasts
By KDCooks
from Cooking Light - May 2014
- Cooking spray
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 1 3/4 cups vertically sliced onion
- 1 tablespoon minced garlic
- 1 ounce chopped pitted kalamata olives (about 14)
- 1 medium tomato, halved and sliced
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh oregano
- 2 teaspoons fresh lemon juice
- 1 ounce feta cheese, crumbled (about 1/4 cup)
Chicken Enchiladas (with Red Sauce)
By KDCooks
(from Cooks Illustrated)
- 1 TB olive oil
- 1 medium onion, minced
- 3 garlic cloves, minced/pressed
- 1.5 - 2 TB chili powder
- 2 tsp cumin
- 1/2 tsp salt
- 2 tsp sugar
- 4 boneless chicken breasts, cubed
- 2 (8 oz.) cans tomato sauce
- 3/4 cup water
- 1/4 cup fresh cilantro - coarsely chopped
- 1/4 cup pickled jalapenos - chopped
- 10 oz. sharp cheddar or mexican cheese
- 10 corn tortillas
Jalapeno Tartar Sauce
By KDCooks
Mix all together
- 1 cup Mayo
- Pickled Jalapenos, chopped
- 1 Green Onion, chopped
- 1 TB lime juice
- 1 TB Cilantro, chopped
- 1/2 tsp Worcestershire sauce
Summer Melon Salsa
By KDCooks
Great light summer 'fruit salsa' to serve over grilled chicken
- 4 cup lime juice
- 1 TB honey
- 1/2 tsp pepper
- 1/8 tsp salt
- 3 cups diced seeded melon (such as watermelon and canteloupe)
- 2TB chopped cilantro
- 1 jalapeno pepper, seeded and minced
Tomatillo Salsa
By KDCooks
Great served with Chicken
- 10 Tomatillos, peeled and halved
- 1 medium onion, quartered
- 1 small jalapeno pepper, quartered
- S & P
- 1/2 lime, juiced
- 1 TB cilantro, chopped
Avocado-Chile Spread
By KDCooks
Puree all ingredients in food processor
- 1 Avocado
- 1/2 cup sour cream
- 1/4 cup canned chopped green chiles
- 1 Lime, juiced
- 1/2 clove garlic, minced
Goat Cheese & Apple Tart
By KDCooks
From "A Cozy Kitchen" Blog
- 2 sheets frozen puff pastry
- 10 oz goat cheese
- 2 granny smith apples (or similar variety)
- 2 tbl olive oil
- 1 tbl chopped fresh or dried thyme
Greek-Style Flank Steak Wheels (Rachael Ray)
By KDCooks
1.Preheat a grill pan or large cast-iron griddle or skillet to medium-high
- 1 pound flank steak
- 2 cups loosely packed farm spinach or baby spinach leaves
- 1 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives or chopped, softened sun-dried tomatoes, for filling (optional)
- Salt and coarse black pepper
- 1/4 cup EVOO (extra-virgin olive oil), plus more for drizzling
- 2 cloves garlic, thinly sliced or finely chopped
- 1 small chile pepper, seeded and finely chopped (optional)
- 1 teaspoon oregano or marjoram (about 1/3 palmful)
- Warm crusty bread, flatbread or pita bread, for mopping