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Recipes
Hot Fiesta Dip
By KDHarmon
Microwave frozen corn according to package directions; drain
- 10 oz frozen corn kernels
- 1 1/2 cup(s) fat free salsa, fresh, refrigerated
- 3/4 cup(s) Weight Watchers reduced fat Mexican style blend shredded cheese
- 2 Tbsp uncooked scallion(s), chopped
Curried Ground Shrimp and Noodles
By KDHarmon
Finely chop onion in a food processor
- 1 large onion, cut into large pieces
- 2 tablespoons vegetable oil
- 1 small jalapeño, seeds removed if desired, coarsely chopped
- 3 garlic cloves
- 1 1/2 pounds small shrimp, peeled, deveined
- 1 tablespoon curry powder
- 1 tablespoon gochugaru (Korean red pepper powder)
- 2 teaspoons finely grated peeled ginger
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 4 cups low-sodium chicken broth
- 12 ounces wide rice noodles
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- Chili oil, fresh basil leaves, and sliced scallions (for serving)
Creamy Feta Dressing
By KDHarmon
Heat the oil in a skillet over medium-low heat
- 3/4 cup olive oil
- 1 small onion, roughly chopped
- 1 clove garlic, roughly chopped
- 1/3 cup crumbled good-quality feta
- 1/3 cup red wine vinegar
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons country Dijon mustard
- 4 to 5 pitted kalamata olives
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper
Orzo Soup with Pork
By KDHarmon
In a medium pot over medium heat, add the oil
- 1 tablespoon canola oil
- 1/2 red onion, sliced
- 1 quart chicken broth
- 1 pork chop, cooked and diced
- cooked orzo
- 2 cups baby spinach
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
Spiced Candied Walnuts
By KDHarmon
In large, heavy bottomed skillet, heat about 1-inch of oil to 350 degrees
- Canola oil
- 4 C walnut halves
- 1 C confectioner's sugar, sifted
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- pinch salt
- 1/4 tsp fresh ground black pepper
Brine for Chicken
By KDHarmon
Combine all in resealable plastic bag
- Base Brine:
- 1 quart buttermilk
- 4 tsp kosher salt
- 1 tsp freshly ground black pepper
- Curry Brine:
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground turmeric
- Chipotle Brine:
- 2 Tbl adobo sauce
- Louisiana-Style Brine:
- 2 Tbl smoked paprika
- 2 Tbl Tabasco
- 2 tsp celery seeds
- Lemon-Dill Brine:
- 2 thinly sliced lemons
- 4 finely grated garlic cloves
- 2 C chopped, fresh dill
Dublin Iced Coffee
By KDHarmon
Mix all but cream in highball glass
- 2 oz strong cold-brew coffee
- 2 oz stoute
- 1.5 oz Irish whiskey
- .75 oz simple syrup
- .5 oz heavy cream
- freshly grated cinnamon
Pineapple Upside-Down Pumpkin Gingerbread
By KDHarmon
TOPPING •Preheat oven to 350°F
- TOPPING
- •Nonstick vegetable oil spray
- •2/3 cup (packed) golden brown sugar
- •1/2 cup (1 stick) unsalted butter
- •2 tablespoons frozen pineapple juice concentrate, thawed
- •1 teaspoon mild-flavored (light) molasses
- •1 ripe pineapple, peeled
- CAKE
- •2 cups all purpose flour
- •2 teaspoons baking soda
- •2 teaspoons baking powder
- •1 1/4 teaspoons ground cinnamon
- •3/4 teaspoon ground ginger
- •1/2 teaspoon salt
- •1/2 cup (1 stick) unsalted butter, room temperature
- •1 cup sugar
- •2 large eggs
- •1/2 cup mild-flavored (light) molasses
- •1/2 cup canned pure pumpkin
- •1/2 cup boiling water
- •Whipped cream
Pumpkin Risotto
By KDHarmon
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- Prepared pumpkin, to taste
- Nutmeg, grated, to taste
- Salt and pepper
- 2 tablespoons butter
- 7 or 8 leaves fresh sage, slivered
- 1 cup grated Parmigiano-Reggiano
- Can also be prepared with 1 (10-ounce) box cooked frozen butternut squash
Lemon Bliss Bundt Cake
By KDHarmon
1. Preheat the oven to 350°F
- Cake:
- 16 tablespoons (1 cup) unsalted butter*, at room temperature
- 2 cups granulated sugar
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 2 teaspoons baking powder
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk, whole milk preferred
- finely grated rind of 2 medium lemons OR 3/4 teaspoon lemon oil
- If you use salted butter, reduce the salt in the recipe to 3/4 teaspoon.
- Glaze:
- 1/3 cup freshly squeezed lemon juice; the juice of about 1 1/2 juicy lemons
- 3/4 cup granulated sugar
- Icing (optional):
- 1 1/2 cups confectioners' sugar, sifted
- pinch of salt
- 2 to 3 tablespoons freshly squeezed lemon juice