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Recipes
Chicken and Slicks
By DreiFromBK
How we use your e-mail address How we use your e-mail address Replacing water with canned chicken broth was a no-...
- 3 bone-in, skin-on chicken thighs (about 1 1/2 pounds), excess fat trimmed
- 2 bone-in, skin-on chicken breasts (about 1 1/2 pounds), halved crosswise
- Salt and pepper
- 2 cups plus 6 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 teaspoons minced fresh thyme
- 7 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 cup Chopped fresh parsley
Cookies and Cream Pudding Cookies
By DreiFromBK
The ultimate cookies and cream cookie! Super soft pudding cookies made with cookies and cream pudding mix, Oreo c...
- 3/4 cup butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 pkg (4.2 oz) Cookies and Cream pudding mix
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 Oreo cookies, roughly chopped or crushed
- 5 oz Hershey's Cookies 'n' Creme chocolate bar, roughly chopped
Fresh and Juicy Veggie Burgers
By DreiFromBK
Preheat the oven to 375°
- 1 head of garlic, halved horizontally
- 2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
- 1/4 cup thinly sliced asparagus
- 1/3 cup fregola
- One 15-ounce can chickpeas, drained
- 1/4 cup chopped marinated artichokes
- 2 tablespoons chopped pitted Gaeta olives
- 2 tablespoons chopped scallions
- 2 tablespoons full-fat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped basil
- 1 teaspoon chopped mint
- 1 teaspoon chopped parsley
- 2 1/4 cups cooked red or white quinoa
- Salt
- Freshly ground pepper
- 8 slices of scamorza cheese
- 8 burger buns, toasted
- Sun-dried-tomato spread, marinated mushrooms and sliced fresh tomatoes, for serving
Chicken-Fried Ribs with Red Eye Gravy
By DreiFromBK
Preheat the oven to 375°
- One 3-pound rack baby back ribs
- 2 tablespoons canola oil, plus more for frying
- Kosher salt
- Pepper
- 4 ounces bacon, chopped
- 2 3/4 cups plus 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup brewed espresso
- 2 large uncooked eggs
- 1/4 cup fine yellow cornmeal
- 1/2 teaspoon sweet paprika
- Poached eggs, for serving (optional)
- Arugula, for garnish
- Thinly sliced scallions, for garnish
Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo
By DreiFromBK
In all, the trimmed pork should weigh about 2½ pounds—1 1/2 pounds for the tinga and 1 pound for the chorizo mix...
- 2 pounds boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note)
- 2 medium onions, 1 quartered and 1 chopped fine
- 5 medium garlic cloves, 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons)
- 4 sprigs fresh thyme
- Table salt
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1 (14.5-ounce) can tomato sauce
- 1 tablespoon ground chipotle powder (see note)
- 2 bay leaves
- Chorizo
- 1 pound boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (see note)
- 1 teaspoon table salt
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- 1 1/4 teaspoons chili powder
- 3/4 teaspoon hot paprika
- 3/4 teaspoon ground chipotle powder (see note)
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cumin
- Tostadas
- 3/4 cup vegetable oil
- 12 (6-inch) corn tortillas (see note)
- Table salt
- Garnishes
- Queso fresco or feta cheese
- Fresh cilantro leaves
- Sour cream
- Diced avocado
- Lime wedges
Extra-Creamy Chocolate Mousse
By DreiFromBK
In a small saucepan, combine the sugar and water and bring to a boil over moderately high heat
- 1 cup sugar
- 1/4 cup water
- 3 large egg whites, at room temperature
- 14 ounces bittersweet chocolate, preferably 70 percent, finely chopped
- 1 cup whole milk
- 2 cups cold heavy cream
No-Bake Chocolate Peanut Butter Bars
By DreiFromBK
Like a homemade Reese's, only bigger servings
- Ingredients:
- Servings: 16
- 1/2 cup (1 stick) butter
- 1 cup + 2 tablespoons creamy peanut butter, divided
- 1 cup graham cracker crumbs
- 1 cup powdered sugar
- 1 cup chocolate chips
Roasted Butternut Squash with Radicchio and Parmesan
By DreiFromBK
Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash tha...
- Serves 4 to 6
- For plain roasted squash omit the topping. This dish can be served warm or at room temperature. For the best texture it’s important to remove the fibrous flesh just below the squash’s skin.
- Ingredients
- SQUASH
- 1 large (2 1/2- to 3-pound) butternut squash
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- TOPPING
- 1 tablespoon sherry vinegar
- 1/2 teaspoon mayonnaise
- Pinch salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup coarsely shredded radicchio
- 1/2 ounce Parmesan cheese, shaved into thin strips using vegetable peeler
- 3 tablespoons pine nuts, toasted
Grape Leaf-Wrapped Salmon with Serrano-Scallion Sauce
By DreiFromBK
Preheat the oven to 450° and line a large rimmed baking sheet with parchment paper
- 16 large jarred grape leaves, drained and patted dry
- 1 cup orange or yellow grape tomatoes, halved
- 5 scallions, julienned, plus 2 tablespoons minced scallion
- 3 serranos with seeds, halved and thinly sliced
- Kosher salt
- Pepper
- Four 6-ounce, skinless salmon fillets
- 2 tablespoons unsalted butter
- 1/4 cup Champagne vinegar
- 1/2 cup heavy cream
Soy-Ginger-Lacquered Cornish Hens
By DreiFromBK
In a large bowl, whisk together all of the ingredients except the Cornish hens
- 4 cups mirin (32 ounces)
- 2 cups soy sauce (16 ounces)
- 8 scallions, thinly sliced
- 1/4 cup minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons toasted sesame oil
- 1 1/2 tablespoons kosher salt
- Ten to twelve 1-pound Cornish hens, legs tied together with kitchen twine