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Recipes
Bleu Ribbon Dip
By KDHarmon
Combine all ingredients and spread into shallow dish
- 8 oz blue cheese, crumbled
- 2 cloves garlic, crushed
- 1/2 C olive oil (or less)
- 2 Tbl red wine vinegar
- 1 Tbl lemon juice
- 1/2 C red onion, chopped
- 1/2 C fresh parsley, minced
- 1/4 tsp black pepper
Sweet Potato Noodle Stir Fry with Steak
By KDHarmon
You can use any of your favorite veggies like bell pepper, baby corn, and mushrooms in this totally new stir-fry
- 2 cups sweet potato noodles
- 1 small onion, sliced
- 1 cup sugar snap peas
- 1 pound beef sirloin, sliced thin
- 2 tbsp sesame oil
- 2 tbsp hoisin sauce, gluten free if necessary
- 1/4 cup tamari, or soy sauce if not gluten free
- 3 tbsp garlic, chopped
- 1 tbsp ground ginger
Quinoa with Spice-Roasted Shriimp and Pistou
By KDHarmon
1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds,...
- 1.5 cup(s) quinoa
- 0.5 pound(s) medium shrimp
- 1 tablespoon(s) fresh rosemary leaves
- 0.25 teaspoon(s) dried thyme
- 0.5 teaspoon(s) fennel seeds
- 0.5 teaspoon(s) garlic powder
- 2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
- 1 clove(s) garlic
- 1.5 teaspoon(s) fresh thyme leaves
- 0.5 teaspoon(s) dried oregano
- 0.5 teaspoon(s) onion powder
- 2.25 cup(s) water
- 0.25 cup(s) canola oil
- 0.25 cup(s) eaves
- 0.5 teaspoon(s) smoked paprika
- 2 tablespoon(s) flat-leaf parsley
- Salt and freshly ground pepper
Grilled Romaine with Spicy Caeser Dressing
By KDHarmon
Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt a...
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1/4 small red onion, coarsely chopped
- 6 cloves roasted garlic
- 3 anchovies
- 1 chipotle in adobo
- 2 dashes hot sauce
- 1 to 2 tablespoons honey
- Salt and freshly ground black pepper
- 1/2 cup canola oil, plus more for brushing on the romaine
- 1/4 cup grated Parmesan, plus shaved Parmesan, for garnish
- 1 large head romaine lettuce, outer leaves removed, cut in half from tip to root
Pumpkin Cake with Orange-Cream Cheese Frosting
By KDHarmon
For cake: Position rack in bottom third of oven; preheat to 350°F
- Cake:
- Nonstick vegetable oil spray
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Chinese five-spice powder*
- 1/2 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups (packed) golden brown sugar
- 3 large eggs, room temperature
- 1 15-ounce can pure pumpkin
- 1/3 cup whole milk
- Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 8-ounce packages cream cheese, room temperature
- 1 tablespoon finely grated orange peel
- 2 cups powdered sugar, sifted
- Chopped walnuts or walnut halves, toasted
Pork and Sausage Jambalaya
By KDHarmon
1.In a 6-8 quart pot (black iron preferred), put one cup of cooking oil and turn heat on medium to high
- 1-1/2 pounds pork
- 1/2 pound smoked sausage
- 1 pound long grain rice
- 1 pound yellow onions
- 1 cup cooking oil
- 3/4 quart water
- Black pepper
- Cayenne pepper
- Salt
- Tony Chachere's seasoning, to taste
- Hot sauce, to taste
Moroccan Spiced Chicken with Spicy Lemon Chutney
By KDHarmon
Chicken: Preheat your oven to 400°F
- Chicken:
- 1/2 Chicken (back bone removed)
- 1 1/2 teaspoons Ground Cinnamon
- 1 1/2 teaspoons Ground Coriander
- 1/2 teaspoon Ground Cardamom
- 1/2 teaspoon Whole Cumin Seeds
- 3 tablespoons Harissa (red)
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- Chutney:
- 10 Lemons
- 1 tablespoon Salt
- 1 tablespoon Granulated Sugar
- 1 1/2 cups Dark Brown Sugar
- 3 Garlic Cloves (minced)
- 2 tablespoons Fresh Ginger (grated)
- 1/2 cup Golden Raisins
- 1/2 cup Lemon Juice (about 4 lemons)
- 1/2 cup White Wine Vinegar
- 3/4 teaspoon Coriander
- 1/2 teaspoon Cayenne
Everything Spice-Coated Cheddar Cheese Ball
By KDHarmon
Cook pancetta in a medium skillet over medium heat, stirring often, until browned and crisp, 5–8 minutes
- 2 ounces pancetta, finely chopped
- 1 1/3 cups finely grated extra sharp cheddar
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 scallion, thinly sliced
- 2 teaspoons coarsely ground black pepper
- 2 teaspoons Worcestershire sauce
- Kosher salt
- 5 garlic cloves, thinly sliced
- 1/2 cup vegetable oil
- 2 shallots, thinly sliced
- 1 teaspoon poppy seed
- 1 teaspoon sesame seeds, toasted
- Crackers (for serving)
Corn Salad with Hazelnuts, Pecorino and Mint
By KDHarmon
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes
- 1/2 cup blanched hazelnuts
- 4 ears of corn, husked
- 1 garlic clove, finely grated
- 2 tablespoons fresh orange juice
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 2 tablespoons vegetable oil
- 2 ounces Pecorino Toscano, shaved
- 1/4 cup coarsely chopped mint
- 1/4 cup coarsely chopped tarragon
- 1 teaspoon Aleppo-style pepper
Cumin and Ginger Rubbed Pork Tenderloin
By KDHarmon
Put the cumin seeds in a small saute pan and bring to a medium heat
- 2 tablespoons cumin seeds
- 1/2 teaspoon crushed red pepper
- 1 clove garlic, smashed and finely chopped
- 1 -inch piece ginger, peeled and grated on a zester
- Kosher salt
- 2 pork tenderloins
- Extra-virgin olive oil