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Recipes
Chicken Barley Soup
By cheeserohan
1. In a large Dutch oven or other heavy pot, heat oil over medium-high
- 1 Tablespoon extra-virgin olive oil
- 4 carrots, diced small
- 4 celery stalks, diced small
- 1 medium yellow onion, diced small
- 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
- coarse salt and ground pepper
- 6 cups low-sodium chicken broth
- 5 sprigs thyme
- 1 cup quick-cooking barley
- 5 ounces baby spinach (5 cups)
Pork Chops with Apples and Garlic Smashed Potatoes
By cheeserohan
1. Put the potatoes and garlic in a saucepan, cover with cold water and season with salt
- 1 pound small fingerling potatoes
- 2 cloves garlic
- kosher salt
- 4 1/2-inch thick boneless pork loin chops (5 ounces each)
- 2 teaspoons chopped fresh sage
- freshly ground pepper
- 1 Tablespoon extra-virgin olive oil
- 1 large red onion, cut into 1/2-inch wedges
- 2 Granny Smith apples, cut into 1/2-inch pieces
- 3/4 cup apple cider
- 1/4 cup buttermilk
Orange-Scented Scottish Shortbread with Dark Chocolate
By cheeserohan
1. Preheat oven to 325F. Line a baking sheet with parchment paper; set aside
- 12 Tablespoons ( 1 1/2 sticks) butter, at room temperature
- 6 Tablespoons granulated sugar
- 2 Tablespoons finely grated orange zest (from about 1 orange)
- 2 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 cup dark chocolate chunks
- turbinado sugar (optional)
Garlic Potato Chips
By cheeserohan
Heat garlic in a pan with the olive oil until golden, 2 minutes
- 2 teaspoons minced garlic
- 1 Tablespoon olive oil
- 2 unpeeled russet potatoes
- 1/2 teaspoon salt
Honey Mustard-Roast Salmon
By cheeserohan
1. Heat oven to 400F. Place salmon, skin-side down, on small foil-lined rimmed baking sheet
- 2 (5-oz.) salmon fillets, skin on
- 1 Tablespoon honey mustard
- 1/3 cup panko
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 teaspoons canola oil
London Broil with Herb Butter
By cheeserohan
Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool
- Herb Butter:
- 1 top round London broil steak (about 2 pounds)
- 1 beef bouillon cube
- 1 Tablespoon Worcestershire sauce
- 3 Tablespoons olive oil
- 1 Tablespoon soy sauce
- 2 Tablespoons fresh lemon juice
- 4 Tablespoons unsalted butter, softened
- 1 1/2 teaspoons chopped fresh chives
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon chopped fresh chervil or tarragon
- 1 Tablespoon fresh lemon juice
Peanut Butter-Chocolate Semifreddo
By cheeserohan
1. Line a 5-by-10 jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides
- 2 cups whole milk
- 1 1/2 cups sugar
- 2 cups creamy peanut butter (not natural)
- 4 ounces semisweet chocolate chips (3/4 cup)
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
Marshmallow Creme-Hot Fudge Sundaes
By cheeserohan
Combine chocolate, cocoa powder, and espresso in a large metal bowl
- 12 oz. semisweet chocolate, chopped
- 1 tsp. unsweetened cocoa powder
- 1/2 tsp. instant espresso or coffee
- 1 cup plus 2 Tbsp. heavy cream
- 6 Tbsp. marshmallow creme
- vanilla ice cream
Blackberry-Swirl Pound Cake
By cheeserohan
1. Preheat oven to 350F. Lightly butter a 5-by-9 inch loaf pan and line with parchment, leaving a 2-inch overhang...
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 6 ounces blackberries (1 1/3 cups)
- 1 1/4 cup plus 2 Tablespoons sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking powder
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream, room temperature
Linguine with Asparagus and Egg
By cheeserohan
1. In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in t...
- coarse salt and ground pepper
- 3/4 pound linguine or fettuccine
- 1 large bunch thin asparagus, ( 1 pound), end trimmed, halved lengthwise
- 3 Tablespoons unsalted butter
- 1/4 cup grated Parmesan (1/2 ounce), plus more for serving (optional)
- 4 large eggs