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Recipes
Curry Chicken Salad (Trader Joes copycat)
By KDHarmon
1.Preheat oven to 450F. Place chicken breasts on a baking sheet and rub with olive oil
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- juice of 1 lime
- 2 tablespoons honey
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 cup shredded carrots
- 1/2 cup raisins
- 1/4 cup chives, chopped
- 1/2 cup sliced toasted almonds
Pimento Cheese Jalapeno Poppers
By KDHarmon
Split the jalapenos lengthwise from the stem to tip, then cut crosswise making a shallow "T" at the top (the stem e...
- Pimento Cheese:
- 12 medium jalapenos
- 3/4 cup Pimento Cheese, recipe follows
- 1 cup fine herbed breadcrumbs
- 1 teaspoon Italian seasoning
- 3 eggs, beaten
- Canola oil, for pan-frying
- Kosher salt
- 4 ounces cream cheese, room temperature
- 2 ounces sharp Cheddar, shredded
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped roasted red pepper
- Kosher salt and freshly ground black pepper
Pumpkin Chipotle Hummus Dip
By KDHarmon
Combine beans, pumpkin, oil, chipotle seasoning, and salt in a blender or food processor and process on high speed ...
- 15-ounce can garbanzo beans (chickpeas), drained and rinsed
- 1 cup pumpkin puree
- 2 to 3 tablespoons olive oil, plus more for drizzling before serving
- 1 tablespoon + chipotle seasoning blend (Note: Because seasonings vary widely by type and brand, adjust measurement to taste)
- 1/2 teaspoon + salt
White Chocolate Espresso Martini
By KDHarmon
Combine the water and espresso powder in a large measuring cup
- 1 1/4 cups boiling water
- 3 tablespoons instant espresso powder
- 3/4 cup half-and-half
- 6 ounces white chocolate, such as Lindt, chopped, plus more for grating, optional
- 1/3 cup vodka, chilled in the freezer
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Apple Chutney
By KDHarmon
In a large sauté pan, add 1 tablespoon of olive oil and place over medium heat
- 1 small onion (small diced)
- 1 teaspoon fresh ginger (peeled, grated)
- 1/2 teaspoon ground coriander
- 1/2 tablespoon mustard seeds
- 2 Granny Smith apples (peeled and small diced)
- 2 tablespoons brown sugar
- 1/2 cup water
- 2 tablespoons apple cider vinegar
Sichuan Style Stir Fried Chicken with Peanuts
By KDHarmon
Serving Size = 3/4C stir fry; 1C rice Nutritional Information Calories:590 (25% from fat) Fat:16
- Marinade:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine or sake
- 1 teaspoon cornstarch
- 1 teaspoon dark sesame oil
- 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
- Stir-Frying Oil:
- 2 tablespoons vegetable oil, divided
- Sauce:
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons sugar
- 2 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine or sake
- 1 tablespoon Chinese black vinegar or Worcestershire sauce
- 1 1/4 teaspoons cornstarch
- 1 teaspoon dark sesame oil
- 2 tablespoons minced green onions
- 1 1/2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic (about 7 cloves)
- 1 teaspoon chile paste with garlic
- Remaining Ingredients:
- 1 1/2 cups drained, sliced water chestnuts
- 1 cup (1/2-inch) sliced green onion tops
- 3/4 cup unsalted, dry-roasted peanuts
- 6 cups hot cooked long-grain rice
Sweet Potato Pie with Pecan Crust
By KDHarmon
1. Make the pecan crust: Place the pecans in a food processor and pulverize until finely ground
- For the Pecan Crust:
- 3-1/2 ounces pecan halves
- 6 ounces (1 1/4 cup) all-purpose flour, chilled in the freezer
- 1 teaspoon ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 8 tablespoons (1 stick) unsalted butter, kept very cold
- 2 ounces ice water
- For the Sweet Potato Filling:
- 4 small sweet potatoes (about 2 pounds)
- 2 tablespoons melted unsalted butter
- 3 large eggs
- 2 large egg yolks
- 1 cup sugar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon cinnamon
- 1/2 1/2 teaspoon ground clove
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1-1/4 cups whole milk
- 2 tablespoons bourbon
Eggnog Creme Brulee
By KDHarmon
Preheat oven to 350°F. Place 11x8-inch (8-cup capacity) shallow ceramic baking dish in roasting pan
- 4 cups whipping cream
- 2/3 cup sugar
- 8 large egg yolks
- 1/4 cup dark rum
- 1 tablespoon brandy
- 1/2 teaspoon ground nutmeg
- Large pinch of salt
- 1/3 cup (packed) golden brown sugar
Risotto con Funghi
By KDHarmon
Saute shallots in the olive oil and butter until translucent
- 2-1/2 C Arborio rice
- 1/2 C dry white wine
- 5 C chicken stock
- 1 shallot, diced
- 2 Tbl butter
- 2 Tbl olive oil
- 1/2 C mixture of mushrooms, chopped
- Parmigiano Reggiano
- touch of cream
Pickled Red Onions
By KDHarmon
Place onions in large heatproof glass jug or bowl
- 4 medium-size red onions, sliced
- 2 C red wine vinegar
- 2 C water
- 1/2 C sugar
- 1/4 C yellow mustard seeds
- 6 whole allspice
- 4 cloves garlic, halved
- 2 Tbl turmeric
- 2 whole green cardamom pods, smashed
- 2 bay leaves
- 1-1/2 Tbl salt
- 1 Tbl dried crushed red pepper
- 1 cinnamon stick