KDCooks' profile page
Recipes
Fennel Salad (Rachael Ray)
By KDCooks
Refreshing side salad with chicken
- 1 lemon, juiced
- 1 teaspoon honey
- Salt and pepper
- 3 to 4 tablespoons EVOO
- 1/2 cup celery leaves/tops
- 1/2 cup parsley leaves
- 1 bundle arugula, coarsely chopped
- 1 bulb fennel, trimmed and very thinly sliced plus a small handful of fronds
- Parmigiano-Reggiano, for shaving
Chicken Pasta Salad with Basil Dressing
By KDCooks
Great Summer Salad!
- 8 oz. pasta shells or rotini
- 1 cup light mayo (for ligher version subsitute with 1/2 cup mayo and 1/2 cup plain yogurt)
- 1.5 TB red wine vinegar
- 1/4 cup basil, chopped
- 1 small garlic clove, minced
- 1 1/2 cups cooked chicken, cubed
- 1/2 cup celery, chopped
- 1/2 cup red and/or green pepper, chopped
- 1/2 cup cherry tomatoes, halved
- 1/3 cup green onions, sliced
- 1/8 cup parsley
- 1/4 cup pine nuts, toasted
Marinated (Thai) Steak Salad
By KDCooks
From L'Academie de Cuisine - Culinary Skills Lab - Beef & Veal - 9/26/11
- For Marinade for Steak:
- 1 lb Top Sirloin or Small Flank Steak
- 1/4 sesame oil
- 1/2 cup soy sauce
- 1 TB chili paste
- 4 cloves garlic, minced
- 2 TB fresh ginger, minced
- For the Salad:
- 4 Roma tomatoes, cut into strips (cut around the core - disguard)
- 1 cucumber, sliced in half, seeded and sliced (thin)
- 1/4 of red onion, thinly sliced
- 1/4 cup chopped cilantro
- 1 TB chopped parsley
- 1 TB chopped mint
- For Dressing:
- 1/4 cup fish sauce
- 1/4 cup freshly squeezed lemon juice (about 1 lemon)
- 2 TB garlic, minced
Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce
By KDCooks
From Cooking Light (March 2008) These can be made in advance, refrigerated, and then served at room temperature
- Pot stickers:
- 3/4 cup shredded green cabbage
- 1/3 cup chopped green onions
- 1/4 cup matchstick-cut carrots
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 teaspoon salt
- 1/2 pound cooked peeled small shrimp
- Dash of hot sauce
- 24 wonton wrappers
- 2 tablespoons cornstarch
- 1 tablespoon canola oil, divided
- 1 cup water, divided
- Sauce:
- 1/4 cup water
- 1/4 cup peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons seasoned rice vinegar
- 1 1/2 tablespoons chile paste with garlic (such as sambal oelek)
- 1/2 teaspoon sugar
- Remaining ingredient:
- Chopped green onions (optional)
Potato Chip Chicken Casserole
By KDCooks
Preheat oven to 350 degrees
- 4 boneless chicken breasts - about 2 cups cooked
- 1 can cream of chicken soup
- 2/3 cup light mayonnaise
- small onion - chopped
- 1/2 cup celery - chopped
- 8 oz. can waterchestnuts - diced
- 1 teaspoon lemon juice
- 1/2 cup shredded cheddar cheese
- 1/2 cup potato chips - crushed
Authentic Enchiladas Verdes
By KDCooks
All Recipes Magazine - April/May 2014
- 2 bone-in chicken breast halves
- 2 cups chicken broth
- 1/4 white onion
- 1 clove garlic
- 2 teaspoons salt
- 1 pound fresh tomatillos, husks removed
- 5 serrano peppers
- 1/4 white onion
- 1 clove garlic
- 1 pinch salt
- 12 corn tortillas
- 1/4 cup vegetable oil
- 1 cup crumbled queso fresco
- 1/2 white onion, chopped
Summer Squash, Bacon, and Mozzarella Quiche
By KDCooks
Preheat oven temperature to 350°
- Crust (use store-bought/Pillsbury pre-made crust as short cut):
- Filling:
- 1 tablespoon extra-virgin olive oil
- 2 cups (1/8-inch-thick) slices yellow squash \
- 2 cups (1/8-inch-thick) slices zucchini
- 1/4 cup chopped shallots
- 1 tablespoon chopped fresh thyme
- 1 cup 2% reduced-fat milk
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices center-cut bacon, cooked and crumbled
- 3 large egg whites
- 3 large eggs
- 3/4 cup (3 ounces) shredded part-skim mozzarella
Fish Tacos
By KDCooks
Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 360°
- Marindade:
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 pound tilapia fillets, cut into chunks or strips
- Red Pepper Cream Sauce:
- Red Pepper Crema:
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/4 cup red pepper/pimento
- 1 clove garlic
- mexican seasoning
- 1 tsp. lemon juice
- SALSA:
- 1 medium tomato, seeded and chopped
- 1 small red onion, chopped
- 4-1/2 teaspoons chopped seeded jalapeno pepper
- 1 tablespoon minced fresh cilantro
- 1-1/2 teaspoons lime juice
- 1 garlic clove, minced
- 1/8 teaspoon salt
- TACOS:
- 8 flour tortillas (6 inches)
- 2 cups shredded cabbage
- 3/4 cup Monterey or Pepper Jack cheese
- Cilantro (optional)
- Mexican Seasoning:
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
Asparagus and Lemon Risotto (Cooking Light)
By KDCooks
This looks interesting as it is made in the microwave
- 3/4 cup chopped onion
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup uncooked Arborio rice or other medium-grain rice
- 3 cups unsalted chicken stock
- 1/3 cup dry white wine 1 pound asparagus, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 ounces shaved Parmigiano-Reggiano cheese (1/3 cup, divided)
Pear and Goat Cheese Crostini (Rachael Ray)
By KDCooks
1.Preheat the oven to 350°
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon plus 1 teaspoon honey
- 1 tablespoon brown sugar
- 3 large bosc pears—halved lengthwise, cored and cut lengthwise into 1/2-inch wedges
- 1 tablespoon butter, chilled and cut into small pieces
- One 12-inch baguette, sliced 1/2 inch thick and toasted
- 6 ounces soft goat cheese
- 1 cup baby arugula
- Extra-virgin olive oil, for drizzling
- Coarse sea salt, for sprinkling