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Recipes
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
By cheeserohan
1. Preheat a grill or indoor grill pan to high
- 4 Tablespoons extra-virgin olive oil
- 3/4 cup finely diced red onion
- 1/2 pound bacon, 1/4 inch diced
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in half lengthwise
- 1/2 cup crumbled blue cheese
- freshly cracked black pepper
Corned Beef Grilled Cheese
By cheeserohan
1. Melt 1/2 Tablespoon butter in a large skillet over medium-high heat
- 1 1/2 Tablespoons unsalted butter, plus more if needed
- 1 small onion, thinly sliced
- 1 Tablespoon sugar
- kosher salt and freshly ground pepper
- 3/4 cup dark beer (preferably porter)
- 2 ounces deli-sliced corned beef, cut into strips
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon whole-grain mustard
- 1 1/2 cups grated jarlsberg cheese (about 6 oz.)
- 4 slices marble rye bread
Pork Chop Stuffing Bake
By cheeserohan
Heat oven to 350F. Prepare stuffing mix as directed on package
- 1 package (6 oz.) stuffing mix for chicken
- 6 boneless pork chops (1 1/2 pounds)
- 1 can (10 3/4 oz.) condensed cream of mushroom soup
- 1 large onion, chopped
- 1/2 teaspoon dried thyme leaves
- 1/2 cup shredded cheddar cheese
Honey-Mustard Salmon with Green Beans
By cheeserohan
1. Preheat oven to 450F. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper
- 2 tsp honey
- 4 tsp Dijon mustard
- 3 tbs Champagne or white-wine vinegar
- 1/2 c olive oil
- salt and pepper
- 1 medium yellow onion, thinly sliced lengthwise
- 1 c fresh breadcrumbs
- 1 lb boneless, skinless salmon filet, cut into 4 pieces
- 1 lb green beans, trimmed
Seven Layer Salad
By cheeserohan
Layer all salad ingredients in glass salad bowl
- Dressing:
- 1 head lettuce (torn in small pieces)
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1/2 cup diced onion
- 1 (10 oz.) package frozen peas (cooked and drained)
- 6 oz. shredded cheddar cheese
- 8 strips cooked and crumbled bacon
- 1 cup sour cream
- 1 cup miracle whip salad dressing
Pork Dumplings with Asian Slaw
By cheeserohan
1. Prepare the dressing: Warm the peanut butter in a small bowl in the microwave 30 seconds
- 1 Tablespoon creamy peanut butter
- 3 Tablespoons rice-wine vinegar
- 2 Tablespoons vegetable oil
- 1 Tablespoon soy sauce
- 1 1/2 teaspoons seasame oil
- 1/4 teaspoon chili garlic sauce
- 2 teaspoons minced fresh ginger
- 1 (16-oz.) package frozen pork dumplings or potstickers
- 1 red bell pepper, cored, seeded, and cut in 2-inch matchsticks (about 1 cup)
- 3 scallions, thinly sliced
- 1 (14-oz.) bag coleslaw mix (preferably with Napa cabbage, purple cabbage and carrots
- chopped peanuts, for garnish (optional)
Bloody Floats
By cheeserohan
In a large pitcher, combine grape juice, wine and lime juice
- 4 cups Concord grape juice
- 750 ml sparkling white wine or apple cider
- 1/2 cup lime juice (from 4 limes)
- 1 pint raspberry sorbet
Cajun Rice Pilaf
By cheeserohan
Cook rice in boiling salted water until tender, about 40 minutes; drain
- 1 cup wild rice blend
- 3 ounce ground pork
- 3 ounces chopped andouille sausage
- 2 Tablespoons olive oil
- 1 chopped red bell pepper
- 2 chopped celery stalks
- 1 Tablespoon chopped thyme
- 1 teaspoon Cajun seasoning
- 1 bunch chopped scallions
Grilled Chicken Taco Pizzas
By cheeserohan
1. Make the taco seasoning: Mix all of the igredients with 1 Tablespoon each salt and black pepper in a bowl
- For the Taco Seasoning:
- 2 Tablespoons onion powder
- 2 Tablespoons garlic powder
- 1 Tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- For the Pizzas:
- 1/4 cup canola oil, plus more for brushing
- 1 pound skinless, boneless chicken breasts
- 1 16-ounce tube pizza dough
- all-purpose flour, for dusting
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- 1 avocado
- juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 Tablespoon diced red onion
- Kosher salt and freshly ground pepper
- 1 cup fresh salsa
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Crisp-Skinned Chicken with Rosemary Potatoes
By cheeserohan
1. Preheat oven to 450F. Cook potatoes in slated boiling water until tender, 11 to 13 minutes
- 6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
- coarse salt
- extra-virgin olive oil
- 1/2 teaspoon cornstarch
- 1 whole chicken (about 4 1/2 pounds)
- 1 Tablespoon unsalted butter, softened
- 1 small bunch fresh rosemary