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Recipes
Lemon Chicken Soup with Pasta
By KDHarmon
In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over me...
- 6 cups low-sodium chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 dried bay leaf
- 1 (2-inch) piece Parmesan cheese rind, optional
- 2 medium carrots, peeled and sliced into 1/4-inch pieces
- 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
- 2 cups diced cooked rotisserie chicken, preferably breast meat
- 1 cup grated Romano cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt
Eggnog
By KDHarmon
In bowl, beat yolks with 1/2 cup sugar until thick
- 6 eggs, separated
- 3/4 C sugar
- 1 pint heavy cream
- 4 pints (8 C) milk
- 1/2 pint Bourbon
- 1 Tbl vanilla
- Nutmeg
Cinnamon Rice with Apples
By KDHarmon
In saucepan, combine rice, apple juice, apples and raisins
- 3/4 C white rice, uncooked
- 1 apple, cored and choppped
- 1/2 tsp ground cinnamon
- 1/4 C fresh parsley, chopped
- 1-1/2 C apple juice
- 1/3 C raisins
- 1/4 tsp salt
Sweet and Spicy Chile Pepper Jelly
By KDHarmon
Pulse bell peppers and chiles in a food processor until very finely chopped (be careful not to purée)
- 4 red bell peppers, coarsely chopped
- 2 red chiles (such as Fresno), coarsely chopped
- 3 cups sugar
- 1 1/2 cups apple cider vinegar
Corn and Scallion Salad
By KDHarmon
Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until...
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro or parsley leaves
- 1/4 cup white wine vinegar
- 1 to 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 6 large ears corn, husks and silks removed
- 1/4 cup light olive or canola oil
- Canola oil, for brushing
- 2 cups baby mixed greens
- 6 scallions, green and pale green parts thinly sliced
- 1/2 cup crumbled feta or farmer's cheese
Smoked Paprika Chicken
By KDHarmon
Combine and spread on chicken
- 2 Tbsp smoked paprika
- 2 Tbsp honey
- 1 Tbsp lemon juice
- 1 Tbsp softened butter
- 2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
- 1/2 teaspoon pepper
Arnold Palmer Sangria
By KDHarmon
Combine the tea, lemonade and wine in a large pitcher
- 2 cups fresh brewed tea, chilled
- 2 cups chilled lemonade (recommended: Simply Lemonade)
- 1 quart Sauvignon Blanc, chilled
- Simple syrup, (equal parts water and sugar heated until sugar dissolves and cooled)
- 1 orange, thinly sliced
- 1 lime, thinly sliced
- 1 lemon, thinly sliced
- 1 pint strawberries, quartered
- 1 pint blackberries, sliced in 1/2
Oven-Baked Mushroom-Herb Stuffing
By KDHarmon
Heat the oven to 500°F with the racks in the upper- and lower-middle positions
- 1 pound portobello mushroom caps, gills removed, halved and thinly sliced
- 1 pound shiitake mushrooms, stemmed, thinly sliced
- 1/2 cup extra-virgin olive oil
- Kosher salt and ground black pepper
- 1 cup finely chopped celery
- 1 tablespoon poultry seasoning
- 16 tablespoons (2 sticks) salted butter, melted, divided
- 8 ounces shallots, peeled and halved (4 to 5 large)
- 1/2 cup lightly packed fresh sage leaves
- 3 tablespoons lightly packed fresh thyme leaves
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 2 pounds sturdy white sandwich bread, cut into 3/4-inch cubes
- 3 cups low-sodium chicken broth
- 1 cup chopped fresh flat-leaf parsley leaves
Noodle Salad with Chicken and Chile-Scallion Oil
By KDHarmon
Chile-scallion oil: Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until sca...
- Chile-Scallion Oil:
- 2 scallions, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 star anise pods
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon chopped fresh ginger
- 1 teaspoon Sichuan peppercorns
- 1/2 cup vegetable oil
- Noodles and Assembly:
- 6 oz. Japanese wheat noodles (such as ramen, somen, or udon)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 2 cups shredded cooked chicken
- 2 scallions, thinly sliced
- 1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
- 4 radishes, trimmed, thinly sliced
- 1 cup cilantro leaves or any sprout
Paprika Vinaigrette
By KDHarmon
Heat oil and paprika in a small saucepan over medium heat, swirling pan occasionally, until warm, about 5 minutes
- 1/2 cup vegetable oil
- 2 tablespoons paprika
- 1 large shallot, finely chopped
- 1/3 cup coarsely chopped capers
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon crushed red pepper flakes
- Kosher salt