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Recipes
Bread Salad with Radicchio & Blue Cheese
By cheeserohan
In skillet, cook pancetta over medium until crispy, 12 minutes; transfer to plate
- 4 oz pancetta, diced
- 3 c torn baguette
- 1 head radicchio, chopped
- 4 c torn red-leaf lettuce
- 3/4 c crumbled Gorgonzola
- 4 tbsp olive oil
- 2 tsp red wine vinegar
Bacon, Egg, and Toast Cups
By cheeserohan
1. Preheat oven to 375F. Lightly butter 6 standard muffin cups
- 3 Tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- coarse salt and ground pepper
Orzo Salad with Shrimp and Feta
By cheeserohan
1. Preheat the broiler. Bring a large pot of salted water to a boil
- kosher salt
- 8 ounces orzo pasta (about 2 cups)
- 1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
- 1/3 cup plus 1 Tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- freshly ground pepper
- grated zest of 2 lemons, plus 1/2 cup fresh lemon juice
- 4 scallions, thinly sliced
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- 1 cup diced English cucumber
- 4 ounces crumbled feta cheese
- 3 Tablespoons halved kalamata olives
Chocolate Tiramisu
By cheeserohan
Espresso Syrup: Stir espresso and sugar in a small bowl until sugar dissolves; set aside
- Espresso Syrup
- 1 1/2 cups espresso or strong coffee
- 1/4 cup sugar
- Tiramisu
- 1 3/4 cups mascarpone cheese, divided
- 2 Tbsp. plus 1/2 cup sugar
- 1/4 tsp. vanilla extract
- 1/2 tsp. unflavored gelatin
- 4 large egg yolks
- 1 cup chilled heavy whipping cream, divided
- 6 oz. bittersweet chocolate, chopped, plus more for shaving
- 48 about 48 soft ladyfingers
Dijon Chicken Wings
By cheeserohan
1. Position racks in the upper and lower thirds of the oven; preheat to 450F
- vegetable oil, for brushing
- 4 pounds chicken wings, split at the joints, tips removed
- kosher salt and freshly ground pepper
- 3/4 cup dijon mustard
- 1/2 cup honey
- 3 Tablespoons mustard powder
- 1/2 teaspoon finely grated garlic
Smoky Buffalo Skirt Steak Salad
By cheeserohan
1. Preheat a grill or a grill pan over medium-high
- 2 lbs skirt steak, cut inot 4 pieces
- kosher salt
- coarsely ground pepper
- 1 tsp each dried oregano, preferably Mexican, granulated garlic, granulated onion and smoked paprika
- a drizzle of olive oil
- 2 bunches large scallions or thin leeks
- 3 Tbsp butter
- 4 cloves garlic, chopped
- 1/2 c chipotle hot sauce, such as chipotle Tabasco, pr purred chipotle chiles in adobo sauce
- 1 head iceberg lettuce, cored and cut crosswise into four 1-inch-thick slabs , or 2 hearts of romaine, cored and halved lengthwise
- 1/2 lb smoked blue cheese, crumbled
- Giardiniera, drained and chopped
Sesame Chicken with Snow Peas
By cheeserohan
1. Whisk 3 Tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl
- 5 Tablespoons low-sodium soy sauce
- 4 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 1/4 pound skinless, boneless chicken breasts, cut into 3/4 inch chunks
- 6 teaspoons canola oil
- 2 scallions, thinly sliced
- 1 Tablespoon grated peeled ginger
- 3 cloves garlic, minced
- 1 1/4 cups low-sodium chicken broth
- 3 Tablespoons sugar
- 3 to 4 teaspoons cornstarch
- 1 Tablespoon rice vinegar
- 1 teaspoon chili paste
- 4 cups snow peas, trimmed
- cooked brown rice, for serving (optional)
- 2 Tablespoons toasted sesame seeds
Warm Potato Salad
By cheeserohan
Set a steamer basket in a saucepan with 1 inch simmering water
- 1 pound russet potatoes (about 2), cut into 1-inch pieces
- 2 teaspoons extra-virgin olive oil
- 2 Tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard 1 hard-cooked large egg
- 1/2 small red onion, thinly sliced
- coarse salt and ground pepper
Shrimp Skewers with Dill and Feta Sauce
By cheeserohan
In a bowl, combine the Feta, dill, 4 Tablespoons of the oil, and 1/2 teaspoon black pepper
- 1 Tablespoon chopped fresh dill
- 5 Tablespoons olive oil
- 1/2 cup crumbled Feta (2 ounces)
- 1 pound peeled and deveined large shrimp
Crock Pot Creamy Chicken Soup with Wild Rice
By cheeserohan
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker
- 4 1/2 cups chicken broth
- 2 cups water
- 2 boneless, skinless chicken breasts or thighs
- 1 package of Rice-R-Roni long grain and wild rice
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp pepper
- 1/2 c all purpose flour
- 1/2 cup butter
- 2 c half and half
- 1 c grated or diced carrots
- 1 c diced celery