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Recipes
Chickpea Salad with Lemon, Parmesan and Fresh Herbs
By cheeserohan
Combine chickpeas, basil, parsley, lemon juice, olive oil and garlic clove in medium bowl
- 1 15- to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons chopped fresh Italian parsley
- 2 Tablespoons fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 1 small garlic clove, pressed
- 1/3 cup (packed) freshly grated Parmesan cheese
- coarse kosher salt
Crispy Buttermilk Fried Chicken
By cheeserohan
1. Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayanne
- Buttermilk Soak:
- 3 cups buttermilk
- 2 Tablespoons kosher salt
- 1 Tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 4 pounds medium chicken wings, thighs and drumsticks
- Flour Dredge:
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying
Grilled Chicken with Oregano and Lemom
By cheeserohan
1. In a medium bowl, combine chicken, garlic, and oregano sprigs
- 4 large chicken cutlets or 8 small (about 1 lb. total)
- 2 garlic cloves, smashed and peeled
- 2 sprigs plus 2 teaspoons chopped fresh oregano
- 1/2 lemon, quartered, plus 1 Tablespoon lemon juice, plus wedges for serving (optional)
- 1 Tablespoon olive oil, plus more for grill
- 1 cup orzo
Bananas Foster French Toast
By cheeserohan
In a shallow dish, whisk together eggs, cream, and cinnamon
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 8 Tablespoons butter, divided
- 8 large croissants, halved
- 1/2 cup dark corn syrup
- 1/2 cup firmly packed brown sugar
- 1 cup maple syrup
- 1 cup chopped pecans
- 6 ripe bananas, halved crosswise and lengthwise
- 1 teaspoon rum extract
Roasted Squash with Parmesan and Herbs
By cheeserohan
In a large nonstick skillet, melt butter over medium
- 2 1/2 Tablespoons unsalted butter
- 2 shallots, diced small
- 2 garlic cloves, minced
- 1 1 teaspoon chopped fresh thyme leaves
- 3/4 teaspoon chopped fresh rosemary leaves
- 6 cups Roasted Spaghetti Squash
- 2 Tablespoons grated Parmesan
- coarse salt and pepper
Herb-and-Mustard Sirloin with Baked Potatoes
By cheeserohan
1. Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes
- 4 small russet potatoes, scrubbed
- 1 1/2 pounds sirloin steak (1/2 inch thick)
- 2 Tablespoons spicy mustard, plus more for serving
- 2 teaspoons crumbled herbes de Provence
- 5 Tablespoons unsalted butter
- kosher salt and freshly ground pepper
- 2 Tablespoons chopped fresh chives or scallion greens
Pom-Berry Banana Smoothie
By cheeserohan
Blend all ingredients in blender
- 1 orange, peel and pith removed with a sharp knife, quartered
- 1 cup frozen mixed berries
- 1 ripe banana, cut into thirds
- 1 cup 100% pomegranate juice
Peach Cosmo
By cheeserohan
Fill a cocktail shaker halfway with ice
- 1 1/2 oz. vodka
- 3/4 oz. peach schnapps
- 3/4 oz. cranberry juice cocktail
Loaded Potato Soup
By cheeserohan
1. Pierce potatoes with fork
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup prechopped onion
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 3 Tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/2 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
Summer Pasta Salad with Shrimp
By cheeserohan
1. In a large pot of boiling salted water, cook pasta according to package instructions
- coarse salt and ground pepper
- 1/2 pound short pasta, such as fusilli
- 1 medium yellow squash, thinly sliced crosswise
- 1/2 cup roughly chopped pitted Kalamato or Nicoise olives
- 4 lightly packed cups baby spinach (3 1/4 ounces)
- 1 teaspoon grated lemon zest, plus 2 Tablespoons lemon juice
- 2 Tablespoons extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined