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Recipes
Hot Spinach Dip
By jdwooten
This rich, creamy dip can be assembled through step 2 up to three days ahead, then covered and refrigerated; it can...
- 2 teaspoon(s) olive oil, plus more for baking dish
- 1 medium onion, diced
- 2 clove(s) garlic , minced
- 2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
- 1/2 cup(s) milk
- 6 ounce(s) reduced-fat bar cream cheese
- 3 dash(es) Worcestershire sauce
- 3 dash(es) hot sauce, such as Tabasco
- 3/4 cup(s) shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers, for serving
Brown-Sugar Pound Cupcakes with Brown-Butter Glaze
By jdwooten
For Cupcakes: 1. Preheat oven to 350 degrees
- Cupcakes:
- 3 cup(s) sifted all-purpose flour
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 8 ounce(s) (2 sticks) unsalted butter, softened
- 2 1/4 cup(s) (packed) light-brown sugar
- 4 large eggs, room temperature
- 3/4 cup(s) buttermilk
- Brown-Butter Glaze
- Brown Butter Glaze:
- 4 ounce(s) (1 stick) unsalted butter
- 2 cup(s) sifted confectioners' sugar
- 2 teaspoon(s) pure vanilla extract
- 2 tablespoon(s) (up to 4) whole milk
Tex-Mex Beef Enchiladas
By jdwooten
This spicy, hearty beef-and-cheese casserole is easily doubled, affording an extra no-fuss meal any night of the we...
- 2 tablespoon(s) olive oil
- 1/4 cup(s) all-purpose flour (spooned and leveled)
- 1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
- 1 1/2 tablespoon(s) chili powder
- 1 small chipotle chile in adobo sauce (from a small can), minced
- 1 tablespoon(s) adobo sauce
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3/4 pound(s) lean ground beef
- Coarse salt and ground pepper
- 8 (6-inch) corn tortillas
- 1 1/2 cup(s) (6 ounces) shredded cheddar cheese
- 1/4 cup(s) chopped cilantro
Herbed Focaccia (Focaccia alle Erbe)
By jdwooten
Focaccia is so popular in Liguria that it is served all day long
- 2 1/2 tsp. (1 package) active dry yeast
- 1/2 cup warm water (105° to 115°F)
- 1 1/2 cups milk
- 6 Tbs. olive oil
- 5 cups unbleached all-purpose flour
- 2 tsp. salt
- 1 tsp. chopped fresh thyme or 1/4 tsp. dried
- thyme
- 1 tsp. chopped fresh rosemary or 1/4 tsp. dried
- rosemary
- 1 tsp. chopped fresh sage or 1/4 tsp. dried sage
- Coarse salt, to taste
Roasted Oysters with Spiced Citrus Butter Recipe
By jdwooten
1. A day before you want to make the oysters, prepare the butter by combining all ingredients in a mixing bowl
- For the oysters
- 16 shucked oysters with shells
- 1-2 slices staled sourdough bread
- kosher salt, as needed
- For the butter
- 1/4 pound unsalted butter, softened
- 1/2 lemon, juice and zest (also lovely to partially substitute orange or other citrus, to taste)
- 1/2 teaspoon fennel pollen (or use ground fennel seed as a substitute)
- 1/4 cup fennel fronds, finely copped
- 1 garlic clove, finely chopped
- 1/2 teaspoon Sriracha chile sauce, or hot sauce of your choice
- 1/2 star anise pod, toasted and ground
- Salt and pepper to taste
Hot Crab Dip
By jdwooten
Choose your favorite cracker or vegetable, and take a dip!
- 1 package(s) (8-ounces) cream cheese, softened
- 8 ounce(s) fresh crabmeat, picked over
- 1/3 cup(s) mayonnaise
- 2 tablespoon(s) finely chopped onion
- 1 tablespoon(s) whole milk
- 1/4 teaspoon(s) garlic salt
- 1 1/2 teaspoon(s) prepared white horseradish, optional
- Crudités, for serving (such as baby carrots, cucumber spears, cherry tomatoes, blanched asparagus, broccoli florets, and/or radishes)
Banana Nut Bread
By jdwooten
The distinctive tropical flavor and fragrance of bananas and their meaty texture make them a satisfying addition to...
- 6 Tbs. (3/4 stick) unsalted butter, at room
- temperature
- 1 cup sugar
- 2 or 3 very ripe bananas, coarsely mashed
- (about 1 1⁄2 cups)
- 3 eggs, lightly beaten
- 1 ⁄2 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. freshly grated nutmeg
- 1 ⁄2 tsp. salt
- 3 ⁄4 cup coarsely chopped walnuts, pecans
- or hazelnuts
Pecan Pound Cake
By jdwooten
Cream together butter and sugar
- 1 1/2 cups butter
- 2 cups all-purpose flour
- 5 eggs
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavored extract
- 1 cup chopped pecans
- 1/4 cup confectioners' sugar for dusting
Mango Chutney
By jdwooten
The Mango chutney makes a nice glaze for chicken, turkey or fish
- 2 cups sugar
- 1 cup distilled white vinegar
- 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger, finely chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds, whole
- 1/4 teaspoon red chili pepper flakes (hot)
Southern Italian Braised Chicken
By jdwooten
Thanks to our flavorful braising base and the use of a slow cooker, this chicken dish requires minimal hands-on tim...
- 1 chicken, about 4 lb., cut into 8 pieces
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar Southern Italian braising base