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Recipes
Fresh Corn Salsa with Tomato
By DreiFromBK
1. Bring 2 cups water to boil in small saucepan over high heat
- 3 ears corn, kernels cut from cobs (2 1/4 cups)
- 1/4 teaspoon baking soda
- Salt and pepper
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1/2 teaspoon honey
- 1 tomato, cored, seeded and cut into 1/4-inch pieces
- 1 shallot, minced
- 1 jalapeño chile, stemmed, seeded, and minced
- 1/4 cup chopped fresh cilantro
Mushroom Orzotto
By DreiFromBK
In a medium pot of salted boiling water, cook the barley for 15 minutes
- 1 cup pearled barley
- 1 quart chicken stock or low-sodium broth
- 1/4 cup extra-virgin olive oil
- 3/4 pound shiitake, stems discarded, caps sliced 1/4 inch thick
- 1 garlic clove, thinly sliced
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Cheddar Olives
By DreiFromBK
Briny, salty olives wrapped in a cheesy coating sounded good, but the admittedly tasty coating melted away in the o...
- 40 pimento-stuffed green olives, rinsed
- 1 cup (5-ounces) all-purpose flour
- 3/4 teaspoon paprika
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
- 7 tablespoons unsalted butter, cut into 7 pieces
- 1 large egg, lightly beaten
- 1 tablespoon water
- 1 teaspoon Worcestershire sauce
Roasted Butternut Squash Quinoa
By DreiFromBK
In a medium pot over high heat, bring the quinoa, shallot, water, and 1/2 teaspoon kosher salt to a rolling boil, s...
- 2 cups quinoa, rinsed and drained
- 1 shallot, minced
- 4 cups water
- Kosher salt
- 2 tablespoons butter
- 1 1/2 cups short-grain brown rice
- 3 cups vegetable stock
- Kosher salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 cups diced butternut squash
- 2 tablespoons sage, chopped
Oreo Pudding Pops
By DreiFromBK
These pudding pops are so creamy and delicious
- Oreo Pudding Pops makes 5 pudding pops – double or triple recipe as needed
- Ingredients
- 1 4.2 oz box of Oreo Cookies ‘n Creme Instant Jell-O pudding
- 1 1/2 cups of milk
- 5 Oreo cookies
Stir-Fried Snow Peas and Romaine
By DreiFromBK
In a small saucepan, submerge the egg in water and bring to a full boil
- 1 large egg
- 2 tablespoons capers, drained
- 1/4 cup canola oil
- 1 garlic clove, thinly sliced
- 1 pound snow peas, trimmed
- Kosher salt
- Pepper
- 1 head of romaine lettuce (1 pound ), large leaves chopped
- 1 1/2 tablespoons fresh lemon juice
Pasta with Marinated Grilled Eggplant, Burrata and Chiles
By DreiFromBK
Torn pieces of burrata are tossed into the orecchiette just after it's cooked so the cheese melts ever so slightly ...
- 2 pounds mixed eggplant (such as Italian and Japanese), trimmed and halved lengthwise
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons minced preserved lemon rind (see Note)
- 2 garlic cloves, finely chopped
- 2 oregano sprigs, plus leaves for garnish
- 1 dried chile de árbol, crushed
- 1 pound orecchiette pasta
- 3 oil-packed Calabrian chiles, drained and finely chopped
- 1/2 cup freshly grated Romano cheese, plus more for serving
- 1/2 pound burrata or buffalo mozzarella, torn into bite-size pieces
- Chopped parsley, for garnish
Arancini with Peas and Mozzarella
By DreiFromBK
Bring the chicken stock to a simmer in a medium saucepan; keep warm
- 5 cups chicken stock or canned low-sodium broth
- 2 tablespoons unsalted butter
- 1/4 cup minced shallots
- 1 1/2 cups arborio rice (10 1/2 ounces)
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- Kosher salt and freshly ground pepper
- 2 tablespoons finely chopped parsley
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 cup fine dry bread crumbs
- 1 1/2 ounces mozzarella, cut into eighteen 1/2-inch dice
- 18 fresh or frozen peas
- Vegetable oil, for frying
Prosperity Sandwiches
By DreiFromBK
1. Melt 1 tablespoon butter in large saucepan over medium-high heat
- 5 tablespoons unsalted butter
- 8 ounces white mushrooms, trimmed and sliced thin
- 1 shallot, minced
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) all-purpose flour
- 2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon pepper
- 4 (3/4-inch-thick) slices rustic white bread
- 8 ounces thinly sliced roast turkey
- 8 ounces thinly sliced deli ham
- 2 tomatoes, cored, cut into 8 (1/4-inch-thick) slices, and patted dry
Marbled Blueberry Bundt Cake
By DreiFromBK
Switching from flavor-packed wild Maine blueberries to oversized, bland cultivated blueberries wreaks havoc in a ca...
- CAKE
- 3 cups (15 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup buttermilk
- 2 teaspoons grated lemon zest plus 3 tablespoons juice
- 2 teaspoons vanilla extract
- 3 large eggs plus 1 large yolk, room temperature
- 18 tablespoons (2 1/4 sticks) unsalted butter, softened
- 2 cups (14 ounces) sugar
- FILLING
- 3/4 cup (5 1/4 ounces) sugar
- 3 tablespoons low- or no-sugar-needed fruit pectin
- Pinch salt
- 10 ounces (2 cups) fresh or thawed frozen blueberries
- 1 teaspoon grated lemon zest plus 1 tablespoons juice