KDHarmon's profile page
Recipes
Buffalo Chicken Mac and Cheese
By KDHarmon
Chicken: •Whisk first 6 ingredients in deep medium bowl to blend
- Chicken
- 2 1/4 cups all purpose flour
- 1 1/2 tablespoons cayenne pepper
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons ground coriander
- 2 cups whole milk
- 3 large eggs, beaten to blend
- 4 cups cornflakes, ground to crumbs in processor
- 1 pound chicken cutlets, cut crosswise into 1-inch-wide strips
- Canola oil (for deep-frying
- Macaroni
- 1 pound small elbow macaroni
- 2 cups chopped green onions (about 8 large)
- 2 tablespoons chopped fresh oregano
- 8 tablespoons (1 stick) butter, divided
- 3 cups chopped onions
- 2 large garlic cloves, chopped
- 1/2 cup all purpose flour
- 4 cups whole milk
- 1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
- 8 ounces provolone cheese, coarsely grated (about 2 cups packed)
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup hot pepper sauce (preferably Frank's RedHot Original)
Chocolate Peanut Butter Bark
By KDHarmon
Butter a rimmed cookie sheet and line with parchment paper
- 1 pound plus 2 oz. white chocolate chips (or any other white chocolate)
- 1 1/2 cups chunky peanut butter
- 8 oz. bittersweet chocolate
Roasted Garlic and Buttermilk Dressing
By KDHarmon
Preheat oven to 400 degrees
- 2 heads garlic
- 2 Tbl olive oil
- 1 C mayonnaise
- 1/2 C buttermilk
- 7 Tbl freshly grated Parmesan cheese
- 2 Tbl fresh lemon juice
- 3/4 tsp Worcestershire sauce
Cheesy French Toast
By KDHarmon
Place ricotta in mixing bowl and beat until light and fluffy
- 1 8oz container of ricotta cheese
- 6 slices thinly sliced bread
- 3 eggs
- 1/2 C heavy cream
- 1/4 tsp salt
- 3 Tbl butter
Scape Pesto
By KDHarmon
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a ble...
- 10 garlic scapes, finely chopped
- 1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
- 1/3 cup slivered almonds (you could toast them lightly, if you'd like)
- 1/2 About 1/2 cup olive oil
- Sea salt
Marinated Feta with Roasted Lemon
By KDHarmon
y this with white beans on toast, in salads, or puréed and spread on pita
- 1 lemon, sliced, seeds removed
- 2 tablespoons plus 1/2 cup olive oil
- 8 ounces feta, sliced 1/2 inch thick
- 2 dried chiles de árbol or other dried red chiles, lightly crushed
- 2 bay leaves
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper
Sour Cherry Pie
By KDHarmon
Crust Pulse almond flour, granulated sugar, salt, and 2½ cups all-purpose flour in a food processor
- Crust:
- 1/3 cup almond flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 2 large egg yolks
- Filling and assembly:
- All-purpose flour for surface
- 1 cup granulated sugar
- 1 tablespoon finely grated lime zest
- 3 tablespoons cornstarch
- pinch of kosher salt
- 3 pounds fresh sour cherries, pitted, or 6 cups frozen sour cherries
- 1 large egg, beaten to blend
- Demerara sugar or granulated sugar (for sprinkling)
Bacon Jam
By KDHarmon
Combine all in slow cooker
- 1/2 cup of cider vinegar
- 1/2 cup of brown sugar
- 1/4 cup of maple syrup
- 3/4 cup of coffee
- 1 1/2 pounds of bacon that has been lightly browned and drained
- 2 small diced onions, cooked until translucent
- 3 garlic cloves, cooked until translucent
Chicken and Sausage Jambalaya
By KDHarmon
•Position rack in bottom third of oven and preheat to 350°F
- 12 ounces applewood-smoked bacon, diced
- 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
- 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
- 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
- 1 1/2 pounds onions, chopped (4 to 5 cups)
- 2 large celery stalks, chopped
- 1 8- to 10-ounce red bell pepper, coarsely chopped
- 1 8- to 10-ounce green bell pepper, coarsely chopped
- 6 large skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
- 2 tablespoons paprika
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chili powder
- 1/4 teaspoon (or more) cayenne pepper
- 3 10-ounce cans diced tomatoes and green chiles
- 2 1/2 cups beef broth
- 3 cups (19 to 20 ounces) long-grain white rice
- 8 green onions, chopped (about 2 cups)
- Chopped fresh Italian parsley
Corn-Jalapeno Fritters
By KDHarmon
Pulse eggs, flour, Parmesan, and ½ tsp
- 2 large eggs, beaten to blend
- 1/4 cup all-purpose flour
- 2 tablespoons finely grated Parmesan
- 1/2 teaspoon kosher salt, plus more
- 2 cups fresh corn kernels
- 1 scallion, thinly sliced
- 1/2 jalapeño, seeded, finely chopped
- 2 tablespoons vegetable oil
- Sour cream and lime wedges (for serving)