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Recipes
Slow-Cooker Beef and Tomato Stew
By cheeserohan
1. In a large skillet, heat oil over medium
- 1 Tablespoon extra-virgin olive oil
- 1 large yellow onion, diced small
- 3 medium carrots, cut into 1/4-inch rounds
- 3 celery stalks, cut into 1/4 inch pieces
- 2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
- 1 can (28 ounces) crushed tomatoes
- 1 cup low-sodium chicken broth
- 3 garlic cloves, smashed and peeled
- coarse salt and ground pepper
- 4 cups cooked brown rice
- 1/3 cup chopped fresh parsley
Mini Mocha Cheesecakes
By cheeserohan
Preheat oven to 275F. Line 9 standard muffin cups with cupcake liners
- 2 cups nonfat cottage cheese
- 2 large eggs
- 1 1/2 cups confectioners' sugar
- 1/3 cup unsweetened cocoa powder
- 1 Tablespoon plus 1 1/2 teaspoons all-purpose flour
- 1 1/2 teaspoons instant espresso powder
- 1 1/2 teaspoons pure vanilla extract
- 9 chocolate wafer cookies, such as Famous
- whipped cream (optional), for serving
Honey-Mustard Chicken with Carrots, Potatoes and Onion
By cheeserohan
Heat oven to 400 F. Combine the mustard, honey and 2 tbsp oil and rub all over the chicken thighs
- 3 tbsp grainy Dijon mustard
- 1 tbsp honey
- 1/4 c olive oil
- 4 skin-on, bone-in chicken thighs (about 1 1/2 lb)
- 1 tsp coarse salt
- pepper
- 12 oz baby red potatoes (about 10) halved
- 8 oz carrots, peeled and halved crosswise
- 2 small red onions, cut into 8 wedges
- 10 sprigs thyme
Asian Steak Salad with Mango
By cheeserohan
Heat a large skillet over high heat
- 3/4 pound sirloin steak (1 inch thick)
- kosher salt and black pepper
- 1 teaspoon grated lime zest
- 3 Tablespoons fresh lime juice
- 1 Tablespoon honey
- 1 Tablespoon chopped pickled ginger (found in the international aisle of the market)
- 2 teaspoons low-sodium soy sauce
- 3 Tablespoons canola oil
- 1 large head romaine lettuce, cut into strips (about 7 cups)
- 1 mango, cut into thin strips
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh basil leaves, sliced
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Marilyn O'Reilly's Irish Soda Bread
By cheeserohan
Set a rack in the middle level of the oven and preheat to 400 F
- 3 c all-purpose flour
- 1/4 c sugar
- 1 tbs baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 tbs unsalted butter
- 2 tbs caraway seeds, optional
- 1 c raisins
- 1 c buttermilk
- 1 egg
Buttermilk Chicken with Cucumber-Celery Salad
By cheeserohan
1. Put buttermilk in a bowl
- 2 cups buttermilk
- 1 whole chiken (3 1/2 pounds), cut into 10 peices and skin removed
- 5 slices white bread
- 2 Tablespoons plus 2 teaspoons olive oil
- 1 English Cucumber, halved and thinly sliced
- 1 shallot, halved and thinly sliced
- 2 celery stalks, thinly sliced, plus 1/4 cup celery leaves
- 2 teaspoons red-wine vinegar
Tandoori Chicken Thighs with Pineapple Relish
By cheeserohan
1. Preheat a grill or grill pan over medium-high
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp hot paprika
- 1/4 tsp cayenne
- 4 bone-in, skin-on chicken thighs
- 1/2 pineapple-peeled, cored and cut into 1/2-in thick slices
- 1 white onion, peeled and cut into 1/2-in thick slices
- 1 Tbsp vegetable oil
- 1/2 c chopped fresh cilantro
- 1 Tbsp fresh lime juice
Emeril's Sloppy Joes
By cheeserohan
1. In a large skillet, heat 2 teaspoons oil over medium-high
- 2 Tablespoons plus 2 teaspoons olive oil
- 1 medium onion, diced small (2 cups)
- 1 large celery stalk, diced small (1/2 cup)
- 1/2 green bell pepper, diced small (1/2 cup)
- 2 teaspoons minced garlic
- 1-1/2 pounds lean ground beef
- 3 Tablespoons dark-brown sugar
- 3 Tablespoons Worcestershire sauce
- 2 cups prepared tomato sauce
- 1 cup chicken broth
- 2 teaspoons hot-pepper sauce (optional)
- 4 hamburger buns, split
Cherry-Peach Twin Pops
By cheeserohan
1. Combine the cherry juice and sugar in a large bowl and stir vigoroursly to dissolve
- 1 1/2 cups sour-cherry juice or nectar
- 3 Tablespoons superfine sugar
- 1 1/2 cups peach nectar
Grilled Chicken and Prosciutto on Ciabatta with Pesto and Fontina
By cheeserohan
Preheat grill to medium-high
- 2 Tbsp olive oil, plus more for the grill
- 4 (5 oz) chicken breast cutlets
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 8 (1/2 oz) fontina cheese slices
- 1/2 c jarred refrigerated pesto
- 3 Tbsp water
- 8 (1 in thick) ciabatta bread slices
- 8 oz thinly sliced prosciutto or deli ham