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Recipes
Chicken and Shrimp Jambalaya
By Chef_Roc
In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scrap...
- 1 medium onion, peeled, ends trimmed, and quartered lengthwise
- 1 medium rib of celery, cut crosswise into quarters
- 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
- 5 medium cloves of garlic, peeled
- 2 teaspoons vegetable oil
- 4 bone-in, skin-on chicken thighs
- 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
- 1 1/2 cups long grain white rice (10 ounces)
- 1 teaspoon table salt
- 1/2 teaspoon fresh thyme , minced
- 1/4 teaspoon cayenne pepper (see note)
- 1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
- 1 cup clam juice
- 1 1/2 cup low-sodium chicken broth
- 2 bay leaves
- 1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
- 2 tablespoons fresh parsley , minced
Coconut Cookies
By Chef_Roc
Creamy coconut takes center stage in this sweet treat
- 2 * 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
- 1 1/4 * 1 1/4 cups granulated sugar
- 1 1/2 * 1 1/2 cups packed light-brown sugar
- 2 * 2 large eggs, lightly beaten
- 2 3/4 * 2 3/4 cups plus 4 teaspoons all-purpose flour
- 2 * 2 teaspoons baking soda
- * Pinch of fine sea salt
- 8 * 8 cups coconut chips
Gooey Coconut Dream Bars
By Chef_Roc
1. Preheat oven to 350 degrees with a rack in the center of oven
- * FOR THE CRUST
- 3 * 3 cups graham cracker crumbs (from about 20 crackers)
- 3/4 * 3/4 cup unsalted butter, melted
- 1/4 * 1/4 teaspoon coarse salt
- * FOR THE TOPPING
- 1 * 1 cup semisweet chocolate chips
- 2 * 2 cups sweetened flaked coconut
- 1 3/4 * 1 3/4 cups plus 2 tablespoons sweetened condensed milk
Salmon Skewers with Smashed Potatoes
By Chef_Roc
Fish is kid-friendly when threaded onto skewers
- 1 1/2 pounds waxy potatoes
- Coarse salt and ground pepper
- 1 1/2 pounds skinless salmon fillet, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons honey
- 3 cups baby spinach (2 ounces)
- 2 tablespoons unsalted butter
New Orleans-Style Barbecued Shrimp
By Chef_Roc
A big pot of quick-cooking seafood turns a weeknight meal into a party
- Coarse salt
- 1 1/2 cups long-grain white rice
- 2 tablespoons unsalted butter
- 1 large celery stalk, diced small ( 3/4 cup)
- separated and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 teaspoons Creole seasoning
- 1/3 cup Worcestershire sauce
- 1 large lemon, sliced into 1/4-inch-thick rounds
- 1 3/4 pounds shell-on extra-large shrimp, deveined
Parmesan-Stuffed Chicken Breasts
By Chef_Roc
1. Preheat oven to 450 degrees
- 1 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan cheese
- Grated zest of 1 lemon (about 1 tablespoon)
- Coarse salt and ground pepper
- 4 bone-in chicken breast halves (about 3 pounds)
Blazy's Pepperoni Studded Lasagna
By Chef_Roc
Preheat oven to 375 degrees F
- 2 * 2 pounds lasagna sheets
- 2 * 2 cups hand cut 1/8-inch slices pepperoni
- 4 * 4 cups tomato sauce
- 1 * 1 pound ricotta
- 16 * 16 ounces shredded mozzarella
- 2 * 2 pounds bulk Italian sausage, cooked
- 3/4 * 3/4 cup grated Parmesan
Blondies with Chocolate Chips and Walnuts
By Chef_Roc
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies wit...
- 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
- 1/2 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour, (spooned and leveled)
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts
Chicken Tortilla Soup
By Chef_Roc
My favorite very simple Tortilla soup
- 4 boneless chicken thighs
- 3 cups chicken broth
- 2 cups water
- 1 yellow onion, quartered
- 1 tsp cumin powder
- 3/4 cup chunky salsa
- 2 tbsp lime juice
- corn
- 1/4 chopped fresh cilantro
- Toppings
- tortilla chips (broken)
- Mexican blend cheese
- avocado
Roasted Chicken Sausage and Potatoes
By Chef_Roc
1. Preheat oven to 450 degrees
- 1 1/2 pounds smoked chicken sausage
- 1 1/2 pounds small white potatoes, halved
- 1 tablespoon fresh rosemary leaves
- 2 tablespoons olive oil
- Coarse salt and ground pepper