KDHarmon's profile page
Recipes
Roasted Poblano and Caper Salsa
By KDHarmon
Heat broiler. Broil chile on a broilerproof baking sheet, turning occasionally, until blackened in spots and blist...
- 1 poblano chile
- 1/3 cup olive oil
- 1 tablespoon capers
- 1/2 teaspoon cumin seeds
- 1 lemon
- 1/4 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Kosher salt and freshly ground black pepper
Caramel Brownies
By KDHarmon
Preheat the oven to 350 degrees F
- 1 cup (2 sticks) butter, plus more for greasing pan
- 5 ounces unsweetened chocolate
- 1/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tablespoon vanilla
- 3 large eggs
- 1 1/4 cups all-purpose flour
- Half of a 14-ounce can dulce de leche
- Powdered sugar, for sprinkling
Upside-Down Butterscotch Apple Sour Cream Cake
By KDHarmon
For cake: Preheat oven to 375°F
- Cake
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup baker's sugar (superfine sugar) or regular sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)
- Butterscotch-caramel apples
- 6 tablespoons (3/4 stick) unsalted butter
- 1/3 cup (packed) dark brown sugar
- 1/3 cup butterscotch morsels
- 2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices
Irish Coffee
By KDHarmon
In a coffee mug, combine Irish cream and Irish whiskey
- 1 (1.5 fluid ounce) jigger Irish cream liqueur
- 1 (1.5 fluid ounce) jigger Irish whiskey
- 1 cup hot brewed coffee
- 1 tablespoon whipped cream
- 1 dash ground nutmeg
Sinatra Chicken
By KDHarmon
Preheat the oven to 375 degrees F
- Sauce:
- 1 bottle light-bodied dry red wine, such as Pinot Noir or Beaujolais
- 2 shallots, sliced
- 2 cloves garlic, roughly chopped
- Small bunch fresh basil
- 2 cloves
- 1 dry bay leaf
- 1 cup chicken stock
- 2 tablespoons cold butter, diced
- Salt and freshly ground black pepper
- Chicken:
- 4 boneless, skinless chicken breast halves, about 1 pound, preferably organic, trimmed and squared off a bit
- Kosher salt and freshly ground black pepper
- 16 slices bacon, not thick cut, from 16-ounce package
- 2 tablespoons olive oil
- Arugula-Fennel Salad:
- 2 tablespoons freshly squeezed Meyer lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups baby arugula, 2 ounces, trimmed and washed
- 1 small fennel bulb, thinly sliced, 1 1/2 cups
- Serving Suggestion: Three Cheese Creamy Risotto
Peanut Butter Oatmeal Breakfast Cookies
By KDHarmon
1. Mix all ingredients together and stir well
- ◾3 cups quick cooking oats
- ◾1/2 cup brown sugar
- ◾1/2 cup milk
- ◾2 tablespoons butter, melted
- ◾2 eggs
- ◾2 teaspoons baking powder
- ◾3/4 teaspoon salt
- ◾2 teaspoons vanilla
- ◾1/2 cup peanut butter or peanut butter substitute
- ◾1/2 cup chocolate chips, optional
Roman Chicken
By KDHarmon
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Red Pepper Relish Turkey Burgers
By KDHarmon
Drain 1 jar relish in a sieve; discard liquid
- 2 jars (12 ounces each) red-pepper relish
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing
- 2 tablespoons low-sodium soy sauce
- 2 pounds ground dark turkey
- 4 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 slice soft white bread, torn into pea-size pieces (1 cup)
- Coarse salt and freshly ground pepper
- 1/2 cup mayonnaise
- 2 cups packed finely shredded kale
- 1/2 teaspoon balsamic vinegar
- 8 potato rolls, split
- 4 tablespoons unsalted butter, melted
- 3 tablespoons Heinz Chili Sauce, plus more for brushing
Pumpkin Ricotta Gnocchi
By KDHarmon
1 Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl
- 1 cup of puréed cooked pumpkin or winter squash (canned or homemade)*
- 1 cup ricotta (use whole milk for best results)
- 2 large eggs
- 2 teaspoons kosher salt
- 1/4 cup parmesan or pecorino cheese
- 3-4 cups cake flour, Italian "oo" flour, or all-purpose flour
- 2-3 teaspoons minced fresh sage
- 1/4 cup unsalted butter
- Black pepper to taste
- Truffle salt to taste (optional)
Blended Cherry Mojito
By KDHarmon
1. In a small saucepan, combine the sugar, water, mint and lime zest over medium heat
- 1 pound bag freshly frozen pitted Rainier and Bing cherries
- 2 cups crushed ice, plus extra to serve
- 1/2 cup packed fresh mint leaves
- 3/4 cup fresh lime juice (about 3 limes)
- 1-1/2 cup white rum
- 3/4 cup mint and lime Simple Syrup, recipe follows
- Lime wedges and fresh cherries, for garnish
- 1 cups sugar
- 1 cup water
- 3 limes, zested
- 5 sprigs mint