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Recipes
Double Crust Pastry
By jdwooten
Mix together flour and salt in bowl
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4-6 tablespoons cold water
Chicken and Mushrooms with Marsala Wine Sauce
By jdwooten
Try a lighter take on classic chicken marsala with this dish dressed in mushrooms and a marsala wine sauce
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 4 teaspoons all-purpose flour, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, thinly sliced
- 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- 1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
- 1 teaspoon dried oregano
- 1/2 cup dry Marsala wine
- 2/3 cup fat-free, lower-sodium chicken broth
- 1 cup halved cherry tomatoes
- 1/4 cup small fresh basil leaves
Barcelona Burgers
By jdwooten
The flavors of Spain shine in these spicy, Manchego cheese-topped burgers
- 1 poblano chile
- 1/4 cup(s) light mayonnaise
- 1 1/2 teaspoon(s) grated lemon zest
- 1 teaspoon(s) lemon juice
- 3/4 pound(s) lean ground chuck
- 1/2 pound(s) dried chorizo, finely chopped
- 1 large tomato, cut into 4 slices
- 4 slice(s) sourdough bread, cut from a large round loaf
- 1 cup(s) shredded Manchego cheese
- 2 cup(s) frisée lettuce
Old-Fashioned Pecan Sticky Buns
By jdwooten
In a small bowl, sprinkle the yeast over 1/4 cup of the water, stir in the 1 tsp
- For the glaze:
- 5 tsp. (2 packages) active dry yeast
- 2 1/4 cups lukewarm water (105°F)
- 1 tsp. plus 1/2 cup granulated sugar
- 8 cups all-purpose flour
- 1 Tbs. salt
- 2 Tbs. unsalted butter, melted and cooled
- 2 eggs, lightly beaten
- 8 Tbs. (1 stick) unsalted butter, plus 8 Tbs.
- (1 stick), melted
- 2 1/4 cups firmly packed light brown sugar
- 2 Tbs. dark corn syrup
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1/3 to 1/2 cup heavy cream
- 2 1/2 About 2 1/2 cups coarsely chopped pecans, lightly toasted in a 350°F oven for 5 to 7 minutes.
Seafood Stew
By jdwooten
Our rich stew is made with green beans
- 2 teaspoon(s) extra-virgin olive oil
- 1 medium onion, minced
- 1 clove(s) garlic, minced
- 1/2 teaspoon(s) dried thyme
- 1/2 teaspoon(s) fennel seed
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- crumbled saffron threads
- 1 cup(s) no-salt-added diced tomatoes, with juice
- 1/4 cup(s) vegetable broth
- 4 ounce(s) green beans
- 4 ounce(s) bay scallops
- 4 ounce(s) small shrimp
Brined Roast Chicken with Wine Jus
By jdwooten
Directions: In a plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the...
- Ingredients:
- 1 cup kosher salt or 1/2 cup iodized or plain salt
- 1 quart hot water
- 3 quarts cold water
- 1 chicken, about 6 1/2 lb., giblets reserved for another use
- 2 Tbs. unsalted butter, at room temperature
- Freshly ground pepper, to taste
- 4 fresh thyme sprigs
- 4 fresh rosemary sprigs
- 1 small yellow onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 small celery stalk, coarsely chopped
- For the wine jus:
- 1/2 cup crisp, dry white wine, such as Sauvignon Blanc
- 1 cup chicken stock
- 1 Tbs. chilled unsalted butter
- Salt and freshly ground pepper, to taste
Pulled Pork Slow Cooker Recipe
By jdwooten
This meltingly tender shredded pork has been slow-cooked for hours in a sweet and tangy sauce
- 1 medium onion, chopped
- 1/2 cup(s) ketchup
- 1/3 cup(s) cider vinegar
- 1/4 cup(s) packed brown sugar
- 1/4 cup(s) tomato paste
- 2 tablespoon(s) sweet paprika
- 2 tablespoon(s) Worcestershire sauce
- 2 tablespoon(s) yellow mustard
- 1 1/2 teaspoon(s) salt
- 1 1/4 teaspoon(s) ground black pepper
- 4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
- 12 soft sandwich buns or ciabatta rolls, warmed
- Dill pickles (optional)
- Potato chips (optional)
- Hot sauce (optional)
Beef and Bean Chili Verde
By jdwooten
Chile verde, usually a slow-cooked stew of pork, jalapeños, and tomatillos, becomes an easy weeknight meal with qu...
- 1 pound(s) 93%-lean ground beef
- 1 large red bell pepper, chopped
- 1 large onion, chopped
- 6 clove(s) garlic, chopped
- 1 tablespoon(s) chili powder
- 2 teaspoon(s) ground cumin
- 1/4 teaspoon(s) cayenne pepper, or to taste
- 1 jar(s) (16-ounce) green salsa, green enchilada sauce, or taco sauce
- 1/4 cup(s) water
- 1 can(s) (15-ounce) pinto or kidney beans, rinsed
Nutty Jumbles
By jdwooten
Chock-full of crunchy almonds, pecans and walnuts, these jumbles make great after-school snacks or party treats
- 1 tablespoon soft butter for greasing baking
- sheets
- 2 egg whites
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1 cup chopped walnuts
Mo's Sticky Ribs
By jdwooten
For almost four years, Fred Donnelly's red Mogridder's BBQ truck has animated a nondescript section of the Bronx, w...
- 2 1/4 pound(s) baby back ribs
- Salt and freshly ground pepper
- Granulated garlic, for sprinkling
- Extra-virgin olive oil, for drizzling
- 1 tablespoon(s) whole cloves
- 1 12-ounce bottle of lager
- 1 cup(s) ketchup
- 1 cup(s) peach or apricot jam
- 3 tablespoon(s) fresh lemon juice