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Recipes
Spicy Southwestern Lasagna
By KDHarmon
Preheat oven to 375 °F. Place chicken breast halves between sheets of plastic wrap and lightly pound to 1/4 inch t...
- 1 pound skinless, boneless
- chicken breast halves
- 1/2 cup flour
- 2 teaspoons salt, divided
- 1/4 teaspoon ground cumin
- 3-4 tablespoons butter, divided
- 1 medium onion, diced
- 1 small poblano pepper, diced
- 1 cup fresh corn kernels
- 2 cloves garlic, minced
- 1 (14.5 ounces) can diced
- tomatoes in juice
- 2 cups heavy cream
- 1/4 cup of Texas Pete®
- Chipotle Hot Sauce
- 1/4 cup chicken broth or water
- 1 teaspoon sugar
- 12 corn tortillas
- 2 cups shredded extra
- sharp cheddar cheese
- 2 tablespoons chopped cilantro
Roasted Garlic and Sumac Tzatziki
By KDHarmon
Preheat the oven to 425°
- 1 head of garlic
- 1/4 cup extra-virgin olive oil
- 1 European cucumber
- Kosher salt
- 3 cups full-fat Greek yogurt
- 2 tablespoons chopped dill
- 1 1/2 tablespoons sumac
- 1 tablespoon red wine vinegar
- 1/2 teaspoon garlic powder
Piri Piri Chicken
By KDHarmon
In a medium bowl, mix together the chili powder, cumin, coriander, paprika and salt
- 3 tablespoons New Mexico or California chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sweet paprika
- 1-1/2 tablespoons kosher salt
- 1 4- to 4 1/2-pound whole chicken, spatchcocked
- 2 tablespoons white sugar
- 8 medium Fresno chilies, stemmed and quartered
- 3 medium garlic cloves
- 1/3 cup lemon juice (2 to 3 lemons)
- 1/4 cup red wine vinegar
- 1 cup fresh cilantro leaves and tender stems, finely chopped
Smokey Blue Cheese Dip
By KDHarmon
Sprinkle salt over garlic and chop, occasionally smearing mixture with blade of knife, until paste forms
- Kosher salt
- 1 garlic clove, coarsely chopped
- 2 1/2 teaspoons red wine vinegar
- 1 teaspoon finely chopped fresh thyme
- 1/2 pound smoked (or regular) blue cheese, crumbled
- 1 cup sour cream
- 2/3 cup mayonnaise
- Freshly ground black pepper
- Assorted fresh vegetables for dipping (such as baby carrots, green beans, and endive leaves)
Citrus Rice Salad
By KDHarmon
For the Rice Salad: Place an oven rack in the center of the oven
- Rice Salad:
- 1/2 cup sliced almonds
- 4 cups low-sodium chicken stock
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 cups brown basmati rice, rinsed
- 3/4 cup chopped fresh flat-leaf parsley
- 1 medium orange, zested
- 1 lemon, zested
- 1 cup thinly sliced green onions
- Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
Denise Ruben's Salad
By KDHarmon
Dressing: Place tomatoes in bottom of bowl, add garlic salt, garlic, Italian seasoning, vinegar and toss
- Dressing:
- 2 ripe tomatoes, diced
- 1/2 tsp Lawry's Garlic Salt
- 1 large or 2 small cloves garlic, crushed
- 1/2 tsp Italian seasoning
- 1/8 C white wine vinegar
- 1/8 C balsamic vinegar
- 1-1/2 Tbl stone ground mustard
- 1/2 C olive oil
- Salad:
- 1/2 field greens
- 1/2 hearts of romain
- sliced apple
- candied walnuts
- Walnuts:
- 1/2 C brown sugar
- 1 tsp butter
- 1 C walnut halves
Grilled Citrus and Grape Sangria
By KDHarmon
1. Light a hardwood charcoal fire
- 3 cups stemmed seedless red grapes
- 2 oranges, cut crosswise into 1/2-inch wheels
- 2 lemons, cut crosswise into 1/2-inch wheels
- Two 750-milliliter bottles rosé
- 8 ounces simple syrup (see Note)
- 8 ounces brandy
- Ice
Singapore Noodles with Shrimp & Mushrooms
By KDHarmon
In a large deep skillet, heat the Sesame Oil over medium-high heat
- 3 tablespoons Sesame Oil
- 1 cup Onion (diced)
- 1 teaspoon Garlic (minced)
- 1 tablespoon Fresh Ginger (minced)
- 1 teaspoon Fresh Hot Red Chili (minced, you can also use green serrano chili)
- 2 tablespoons Soy Sauce
- 3 tablespoons Thai or Vietnamese Fish Sauce
- 1 pound Shrimp (medium sized, peeled & deveined)
- 1 teaspoon Curry Powder
- 2 cups Shiitake Mushrooms (sliced)
- 1 cup Carrots (shredded)
- 4 ounces Cellophane Rice Noodles (vermicelli type, softened per package instructions)
- 1 cup Fresh Mint (chopped)
Noodle Kugel
By KDHarmon
Preheat the oven to 350 degrees F
- 1 pound wide egg noodles
- 5 extra-large eggs
- 4 cups half-and-half
- 1/4 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup ricotta cheese
- 1 cup golden raisins
Red Wine Beef Stew
By KDHarmon
Season the beef cubes lightly with salt and pepper
- 2 pounds beef chuck for stew, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 4 medium carrots, peeled, halved and cut into 1-inch chunks
- 3 small onions, diced
- 2 tablespoons all-purpose flour
- 2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
- 2 cups dry red wine
- 1 cup canned crushed tomatoes
- 3 sprigs fresh rosemary
- 2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks