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Recipes
Smoked Ribs with Blackberry-Habanero BBQ Sauce
By KDHarmon
Pat the ribs dry with paper towels and arrange on a large rimmed baking sheet
- 2 2 2 racks St. Louis–cut pork ribs (6 pounds), membranes removed from the underside of each rack and each rack cut in half
- 9 9 1 cups applewood chips, soaked in water for 1 hour and drained
- 1/2 1/2 1/2 cup apple juice
El Diablo
By KDHarmon
Combine tequila, lime juice, and crème de cassis in a highball glass
- 3 oz. tequila blanco
- 1 1/2 oz. fresh lime juice
- 1 1/2 oz. crème de cassis (black-currant liqueur)
- Ginger beer
- Thyme sprig
Breakfast Grilled Cheese with Scrambled Eggs
By KDHarmon
Eggs: Whisk eggs and cayenne pepper in small bowl, season generously with salt
- Eggs:
- 4 large eggs
- pinch cayenne pepper
- Kosher salt
- 2 Tbl unsalted butter
- 3 Tbl cream cheese
- Assembly:
- 4 slices Amrican cheese
- 4 thick slices potato bread or other white bread
- unsalted butter, melted (for pan)
Blueberry-Banana Oat Bread
By KDHarmon
Heat oven to 375degreesF. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray
- 2 3/4 cups Bisquick Heart Smart mix
- 2/3 cup sugar
- 1/3 cup quick-cooking oats
- 1 cup mashed very ripe bananas (2 medium)
- 1/4 cup milk
- 2 eggs
- 1 cup fresh or frozen (thawed and drained) blueberries
Turkey Chili
By KDHarmon
Heat the oil in a heavy, large pot over medium-high heat
- 1/4 cup extra-virgin olive oil
- 4 large cloves garlic, smashed, peeled and chopped
- 2 large poblano chiles, stemmed, seeded and diced
- 1 celery stalk, chopped
- 1 large onion, chopped
- 1 1/2 pounds ground turkey (dark meat)
- 1 tablespoon all-purpose flour
- 4 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons (packed) dark brown sugar
- 1 teaspoon dried Mexican oregano, crushed
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 cups low-salt chicken broth (preferably organic)
- Simplest Quinoa and Pine Nut Pilaf
Whole Wheat Pizza Dough
By KDHarmon
1.In a large bowl, dissolve sugar in warm water
- 1 teaspoon honey
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3-1/4 cups whole wheat flour, plus an additional 1/4 C for kneading
Fresh Mushroom Salad
By KDHarmon
In a medium salad bowl, mix together the mushrooms and parsley
- 1 pound large button mushrooms, trimmed, cleaned and thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2-ounce piece Parmesan
Grilled Polenta
By KDHarmon
In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil
- 3 cups water
- 2 teaspoons kosher salt
- 1 1/2 cups quick cooking polenta, medium or coarse-grain
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon freshly chopped marjoram leaves
- 2 tablespoons unsalted butter, plus more for pan
- 3/4 cup grated Parmesan
- 1/4 cup olive oil, for grilling or pan searing
Sage Potatoes Au Gratin
By KDHarmon
Preheat the oven to 400 degrees F
- 3 tablespoons butter, divided
- 2 cups heavy cream
- 1/2 teaspoon kosher salt, plus more for seasoning
- 10 fresh sage leaves
- 1 pound russet potatoes
- Cayenne pepper
- 1/2 cup grated Manchego cheese
Almond Delight Jam
By KDHarmon
1.Stir sugar and instant pectin in a bowl until well blended
- 1 1/2 cups sugar
- 5 tablespoons instant pectin
- 3 cups crushed strawberries
- 1/2 cup crushed blackberries
- 1 banana, peeled and crushed
- 1/2 cup crushed almonds
- 2 teaspoons almond extract