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Recipes
Corned Beef Hash with Fried Eggs
By DreiFromBK
A bed of crispy potatoes, bell peppers, onions and sliced corned beef is topped with an over easy egg for a hearty
- 1/4 cup plus 1 tablespoon vegetable oil
- 2 pounds baking potatoes (about 3), peeled and cut into 1/2-inch dice
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- Salt and freshly ground pepper
- 1 1/2 pounds cooked corned beef, fat trimmed and meat cut into 1/2-inch dice
- 4 garlic cloves, minced
- 1 cup canned tomato sauce
- 1 tablespoon hot sauce, plus more for serving
- 6 large eggs
- Snipped chives, for serving
“Everything Bagel” Cauliflower Rolls
By DreiFromBK
Growing up in New York, the “everything” bagel was my go-to sandwich bread
- 1 head cauliflower, riced (about 3 cups)
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1 tbsp organic corn meal (not paleo- you can sub almond flour)
- 2 organic eggs
- 1/2 tsp garlic powder
- 1/4 tsp Himalayan sea salt
- "Everything" Topping
- 1/2 tsp poppy seeds
- 1 tbsp sesame seeds
- 1 tsp dried minced garlic
- 1 tbsp dried minced onion
- 1/2 tsp Himalayan sea salt
Creamy Lemon One Pot Pasta
By DreiFromBK
The delicious combination of lemon and cream cheese is spot-on for this easy weeknight one-pot pasta dinner
- 1-pound penne pasta
- 2-1/2 cups water
- 2 cups vegetable broth
- 1 large onion, sliced
- 1/2-cup fresh basil leaves
- 3 garlic cloves, minced
- salt and pepper, to taste
- 4-ounces 1/3 Less-Fat Cream Cheese
- 2 to 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2-cup shredded mozzarella cheese
- 1/4-cup shredded parmesan cheese
- chopped fresh parsley, for garnish
Chilaquiles-Style Roasted Chicken Legs
By DreiFromBK
Chilaquiles is a baked Mexican dish that's often made with leftover shredded chicken, tortilla strips and cheese
- 2 garlic cloves, smashed
- Kosher salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chile powder
- 2 tablespoons extra-virgin olive oil
- 1 (28-ounce) can diced tomatoes, drained well
- 1 cup canned hominy, drained
- 1/4 cup sliced pickled jalapeños
- 6 cups lightly crushed thick corn tortilla chips (6 ounces)
- 4 whole chicken legs (about 12 ounces each)
- Chopped cilantro and sour cream, for serving
Dried-Porcini-Mushroom Risotto with Goat Cheese
By DreiFromBK
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor
- 1 cup dried porcini or other dried mushrooms (about 1 ounce)
- 3 cups hot water, more if needed
- 3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
- 3 tablespoons olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 cups arborio rice
- 1 1/4 teaspoons salt
- 2 tablespoons butter
- 1/4 teaspoon fresh-ground black pepper
- 2 ounces mild goat cheese, such as Montrachet, crumbled
- Grated Parmesan, for serving
Chocolate AND cheese cake
By DreiFromBK
The tricky part was trying to figure out how to bake the cake for long enough but then be able to add the cheesecak...
- For cheesecake filling:
- 250 g cream cheese
- 1/4 cup sugar
- 1 egg
- 1 1/2 tbs lemon juice
- 1 tbs vanilla
- 20 ish Blueberries
Grilled Swordfish with Miso Sauce
By DreiFromBK
MAKE THE SAUCE Fill a bowl with ice water
- Ice water
- 2 ounces curly spinach, thick stems discarded (2 packed cups)
- 1 tablespoon drained pickled ginger
- 1/3 cup white miso
- 1 1/2 tablespoons mirin
- 1/2 tablespoon sansho powder (see Note)
- 1/4 cup plus 2 tablespoons soy sauce
- 3 tablespoons sake
- 3 tablespoons mirin
- Two 1-inch-thick swordfish steaks (1 1/2 pounds)
- Canola oil, for greasing
- Kosher salt
- Pepper
- Sesame seeds, for garnish
Peanut Butter Skillet Cookie Sundae
By DreiFromBK
Preheat the oven to 350 degrees F
- for serving:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 6 tablespoons peanut butter, melted
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg + 1 large egg yolk, lightly beaten
- vanilla ice cream
- chocolate syrup/hot fudge
- toasted coconut
- sprinkles
- cherries
Garlicky Shrimp Pasta
By DreiFromBK
1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl
- 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
- 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
- 3 tablespoons olive oil
- Table salt
- 1/4-1/2 teaspoon red pepper flakes
- 1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
- 2 teaspoons unbleached all-purpose flour
- 1/2 cup dry vermouth or white wine
- 3/4 cup clam juice
- 1/2 cup chopped fresh parsley
- 3 tablespoons unsalted butter
- 1 teaspoon lemon juice plus 1 lemon, cut into wedges
- Ground black pepper
Ricotta Pancakes
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 2 cups water
- 1/3 cup sugar
- 1/3 cup honey
- 1 1/2 teaspoons vanilla extract
- 2 cups pancake and waffle mix (recommended: Krusteaz)
- 1 cup whole milk ricotta cheese
- 2/3 cup frozen blueberries
- Melted butter