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Recipes
Oreo Pancakes
By DreiFromBK
These Oreo pancakes are so incredible, and just the mark I want to leave as I walk into another year
- For the Pancakes:
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 4 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- 2 large eggs
- 3/4 cup plus 4 tablespoons buttermilk or coconut milk
- 4 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1/4 cup Oreo cookies and cream, chopped
- For the Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon confectioner's sugar
- 1 teaspoon cornstarch
- 1/4 cup chopped Oreo cookies and cream
- Chocolate Sauce and additional chopped Oreos for garnish
Chicken Chimichangas
By DreiFromBK
Forget about tasteless fillings
- If using a cast-iron Dutch oven, increase the broth to 1 3/4 cups, adding 1 1/4 cups in step 2.
- 1 1/4 cups low-sodium chicken broth
- 1 tablespoon minced canned chipotle chiles in adobo sauce
- 1/2 cup long-grain white rice
- Salt and pepper
- 2 (6-ounce) boneless, skinless chicken breasts, trimmed
- 1 tablespoon plus 3 cups peanut or vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1/3 cup chopped fresh cilantro
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 4 (10-inch) flour tortillas
Double Drive-Thru Veggie Burgers
By DreiFromBK
Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers
- sauce
- 6 ounces soft tofu, cubed
- 3 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon agave
- 1 garlic clove
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped fresh dill
- Kosher salt
- burgers
- 5 tablespoons canola oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Kosher salt
- Pepper
- 1 cup cooked brown rice
- One 15-ounce can cooked lentils, rinsed and drained
- 1 cup toasted walnuts
- 1/2 cup all-purpose flour
- 1 teaspoon dried basil
- 4 hamburger buns plus 4 bun bottoms, toasted
- Tomato slices, dill pickle chips, lettuce and thinly sliced red onion, for topping
Tomato Salad with Camembert Fondue
By DreiFromBK
Preheat the oven to 300°
- 8 small Italian plum tomatoes or large cherry tomatoes
- 1/4 cup extra-virgin olive oil
- 1 teaspoon thyme leaves
- 1/8 teaspoon sugar
- Kosher salt
- Two 3/4-inch-thick slices of rustic country bread
- 1 garlic clove, halved
- 1/4 cup mushroom or vegetable stock
- 3 ounces Brie or Camembert with the rind, chopped and at room temperature
- 2 large heirloom tomatoes, 1 chopped, 1 thinly sliced
- Basil leaves, for garnish
- Flaky sea salt, for garnish
Mixed Grilled Vegetables with Fontina Fonduta
By DreiFromBK
Light a grill. Brush the zucchini, yellow squash, portobellos, tomatoes and onion with the oil and season with salt...
- 2 zucchini (1/2 pound each), cut into 1/2-inch rounds
- 2 yellow squash (1/2 pound each), cut into 1/2-inch rounds
- 3 large portobello mushrooms, stemmed, brown gills scraped out
- 3 plum tomatoes, halved
- 1 medium red onion, sliced 1/2 inch thick
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon thyme leaves
- 1/2 cup milk
- 1/4 cup heavy cream
- 3/4 pound Italian fontina cheese, cut into 1/2-inch dice (3 cups)
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons snipped chives
Chicken Riggies
By DreiFromBK
How we use your e-mail address How we use your e-mail address Removing the vegetables after cooking and adding th...
- 4 boneless, skinless chicken breast (about 1 1/2 pounds), cut into 1-inch pieces
- 1/4 cup jarred sliced hot cherry peppers, chopped fine, plus 3 tablespoons cherry pepper brine (see note)
- 3 tablespoons olive oil
- Salt and pepper
- 10 ounces mushrooms, quartered
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 5 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup heavy cream
- 3/4 cup pitted kalamata olives, halved lengthwise
- 1 pound rigatoni
- 1 1/4 cups grated Pecorino Romano cheese (see note)
Baby Lettuces with Feta, Strawberries and Almonds
By DreiFromBK
In a small bowl, stir together the mustard, honey, shallot and vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 small shallot, minced
- 2 tablespoons red wine vinegar, preferably Banyuls
- 1/3 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 12 cups packed assorted baby lettuces (about 6 ounces)
- 1 quart strawberries, hulled—small berries halved, large ones quartered
- 4 ounces feta (preferably French), crumbled (1 cup)
- 1 cup smoked almonds, chopped
Bittersweet Chocolate-Truffle Tart with Candied Oranges
By DreiFromBK
MAKE THE CRUST In a stand mixer fitted with the paddle, cream the butter with the sugar and salt at medium speed un...
- 1 stick unsalted butter, at room temperature
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 large egg yolk
- 2 cups sugar
- 2 navel oranges, preferably organic—scrubbed, cut crosswise into 1/8-inch-thick slices and seeded
- 1 cup water
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon grated orange zest
- 1/2 pound bittersweet chocolate, finely chopped
- 2 large egg yolks
- 4 tablespoons unsalted butter, softened
- 1/4 teaspoon kosher salt
Milk-Chocolate Frosted Layer Cake
By DreiFromBK
A most moist, deliciously decadent Milk-Chocolate Frosted Layer Cake for your next get together or sweet tooth atta
- 1 1/4 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 2 sticks unsalted butter
- 1/2 cup whole milk
- 6 large eggs, separated
- 1 cup sugar
- Pinch salt
- 1 1/2 cups heavy cream
- 1 1/2 pounds milk chocolate, finely chopped
- Shaved milk chocolate, for garnish optional
Oven-Roasted Salmon
By DreiFromBK
Why this recipe works: Roasting a salmon fillet can create a brown exterior, but often at the risk of a dry, overc...
- 4 4
- Ingredients
- 1 1 3/4 to 2 1 1/2 3/4 to 2 pounds), about 1 1/2 inches at thickest part (see note)
- 2 2teaspoons 2teaspoons olive oil
- Salt and ground black pepper