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Recipes
Chipotle Steak and Corn Salsa
By jdwooten
Salsa's vibrant flavor helps corn take on new life alongside a quick-cooking, chipotle-spiced steak
- 4 corn tortillas
- Olive oil nonstick cooking spray
- 2 green onions
- 2 cup(s) fresh corn kernels
- 1 cup(s) mild salsa
- 1/2 teaspoon(s) (to 1 teaspoon, as needed) ground chipotle chile pepper
- 1 teaspoon(s) ground cumin
- 1/2 teaspoon(s) salt
- 4 (5 ounces each) beef eye round steaks , 3/4 inch thick
Fresh Strawberry Ice Cream
By jdwooten
Prepare this ice cream at the peak of strawberry season, from April to June, when the berries will have an intensel...
- 3 cups half-and-half
- 6 egg yolks
- 1 cup sugar
- Pinch of salt
- 2 cups sliced strawberries
- 1 tsp. vanilla extract
Grilled Yellowfin Tuna with Romaine and Tropical Fruit
By jdwooten
Tropical flavors complement well-seasoned Yellowfin Tuna in this dish
- 4 cups packaged chopped romaine lettuce $
- 2 cups chopped fresh pineapple
- 1 cup refrigerated presliced mango, chopped $
- 1/3 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice $
- 1 tablespoon olive oil, divided $
- 1/2 teaspoon salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 8 (3-ounce) Yellowfin tuna steaks
- Cooking spray
- 4 lime wedges (optional)
Fresh Peach Ice Cream
By jdwooten
For the best possible flavor, use only the ripest, juiciest peaches for this summertime treat
- 2 cups peeled, pitted and finely chopped ripe peaches
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1 1/2 cups half-and-half
- 1 cup heavy cream
- 4 egg yolks
- 1/2 tsp. vanilla extract
Turkey Burger with Spicy Pickle Sauce
By jdwooten
Add a little heat to the turkey burger!!
- 1/2 cup(s) fat-free, plain Greek yogurt
- 1/2 cup(s) chopped dill pickles
- 2 tablespoon(s) chopped pickled hot peppers
- Kosher salt and freshly ground black pepper
- 2 1/4 pound(s) lean ground turkey
- 1 teaspoon(s) smoked sweet paprika
- Extra-virgin olive oil, for brushing
- 6 whole(s) wheat English muffins or hamburger buns, split
- Lettuce and sliced red onion and tomatoes, for serving
Brussel Sprouts with Bacon and Thyme
By jdwooten
Braising is a technique that involves browning food in oil or butter, then slowly simmering the ingredients in a mo...
- 2 lb. brussels sprouts
- 5 oz. bacon, diced
- 4 shallots, finely chopped
- 2 tsp. finely chopped fresh thyme
- 1 1/4 to 1 1/3 cups chicken or turkey stock
- 2 Tbs. unsalted butter
- 3 Tbs. olive oil
- 3 tsp. salt
Sicilian Burger
By jdwooten
Expand your burger repertoire with this sophisticated Italian-inspired number
- 1 yellow red bell
- 1 red bell pepper
- 3/4 pound(s) ground pork
- 3/4 pound(s) hot or sweet Italian sausage, casing removed
- 1 bulb(s) fennel, trimmed, thinly sliced lengthwise
- 2 ounce(s) Gorgonzola cheese, thinly sliced
- 4 (4-inch) squares focaccia, halved horizontally
- 1/2 cup(s) prepared pesto sauce
- 1/4 cup(s) marinated sun-dried tomatoes, cut into thin slivers
Crispy Coconut and Plantain Shrimp with Tropical Salsa
By jdwooten
Crunchy, sweet, and savory, serve this dish with our tropics-inspired mango and papaya salsa
- 1 ripe mango, peeled, pitted, and cut into chunks
- 1 cup(s) ripe papaya, finely diced
- 1 small Scotch Bonnet chile, seeded and very finely minced (1 1/2 teaspoons)
- 2 tablespoon(s) cilantro, chopped
- 2 tablespoon(s) lime juice
- 2 tablespoon(s) red onion, minced
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) fresh-ground pepper
- 3 cup(s) canola oil
- 1/2 cup(s) unsweetened coconut milk
- 1 large egg
- 3/4 cup(s) shredded, dried unsweetened coconut
- 1/2 cup(s) plantain chips
- 1 cup(s) panko
- 1/2 cup(s) all-purpose flour
- 30 medium (about 1 1/2 pounds) shrimp, peeled and deveined, shell tails attached
Spiced Up Linguine with Clams
By jdwooten
1. Cook the pasta according to package directions, omitting salt and fat
- 12 ounces uncooked linguine
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper
- 6 canned anchovy fillets, chopped
- 4 garlic cloves, minced
- 1/3 cup dry white wine
- 1/4 cup clam juice
- 30 littleneck clams
- 2 tablespoons butter
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Summer Sangria
By jdwooten
Chill Pinot Noir. Stir wine, frozen fruit; and juice together in a large pitcher
- 1 bottle 24/7 Pinot Noir
- 1/2 cup of Welch's Passion Fruit frozen concentrate(undiluted)
- 1 bag frozen mixed fruit