KDHarmon's profile page
Recipes
Stuffed Jalapeno Peppers
By KDHarmon
1. Heat the oven to 425°F
- 8 ounces cream cheese, softened
- 1 cup grated cheddar or gouda cheese (about 1/4 pound)
- 2 tablespoons chopped fresh cilantro
- Black pepper
- 1 pound medium to large fresh jalapeños
Slow Cooker Pulled Pork
By KDHarmon
To make the pork, place the onions in the bottom of a 5 to 6-quart slow cooker
- Pork:
- 2 medium sweet onions (quartered)
- 3 tablespoons firmly packed light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 (4 to 6 pound) Boston pork butt roast
- Sauce:
- 1/2 small onion
- 1/4 cup water
- 1 1/2 cups apple cider vinegar
- 3/4 cup tomato juice
- 1/2 tablespoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon hot sauce
- 1 1/2 teaspoons granulated sugar
Walnut Chocolate Cookies
By KDHarmon
Preheat oven to 350°F. Prepare a baking sheet with cooking spray
- 1 1/3 cup Cocoa Powder
- 4 1/4 cups Powdered Sugar
- 1 cup Walnuts
- 5 Egg Whites
- 1/2 teaspoon Salt
- 1 1/3 cup Dark Chocolate (chips or pistols)
- 1 teaspoon Vanilla Extract
Strawberry Spinach Pasta Salad
By KDHarmon
1.Combine all dressing ingredients in a jar, cover, and shake well
- Dressing:
- 8 8 to ounces penne noodles, cooked according to package directions
- 2 2 2 cups packed fresh baby spinach leaves
- 1 1 1 cup sliced strawberries
- 1 1 1 cup pineapple chunks
- 1/4 1/4 1/4 cup dried cranberries, or dried blueberries
- 1/2 1/2 1/2 cup salted cashews, or other nut like pecans or walnuts
- 1/2 1/2 1/2 cup extra virgin olive oil
- 1/3 1/3 1/3 cup apple cider vinegar
- 1/4 1/4 1/4 cup plain greek yogurt
- 1 1 1 tablespoon dijon mustard
- 3 3 3 tablespoons honey
- 1/3 1/3 1/3 cup orange juice
- 2 2 2 teaspoons poppy seeds
- optional: pinch of salt and pepper
Spicy Baked Kale Chips
By KDHarmon
1.Preheat the oven to 350 degrees F
- 2 bunches kale
- 2 heaping tablespoon almond butter (or any savory nut butter)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (or substitute curry powder, we make them both ways)
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
Creamy Cilantro-Lime Sauce
By KDHarmon
Combine all and stir well with whisk
- 1/2 C fat free sour cream
- 1/2 C light mayonnaise
- 1/3 C skim milk
- 3 Tbl lime juice
- 2 Tbl chopped cilantro
- 1 Tbl balsamic vinegar
- 1 large clove garlic, minced
Easy Tzatziki Sauce
By KDHarmon
Place the yogurt in a medium bowl
- 2 (7-ounce) containers Greek yogurt (recommended: Fage Total)
- 1 hothouse cucumber, unpeeled and seeded
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh dill
- 1 1/2 teaspoons minced garlic
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Brandy Mustard Sauce
By KDHarmon
Heat oil in cast irono skillet, add mushrooms and shallots, stir until mushrooms are tender and browned in spots an...
- 1 TBl olive oil
- 10 oz sliced mushrooms
- 2 shallots, finely chopped
- 1/2 C brandy
- 1/2 C beef broth
- 2 Tbl Dijon
- 2 tsp fresh thyme leaves
- 1/2 C heavy cream
- Cayenne pepper
Bolognese Sauce
By KDHarmon
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Ginger Molasses Scones
By KDHarmon
Preheat the oven to 400°
- 2 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 stick plus 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup crème fraîche
- 5 tablespoons unsulfured molasses
- 1 tablespoon honey, plus more for serving
- 1 teaspoon finely grated orange zest
- 1/4 cup turbinado sugar, plus more for sprinkling
- 1 cup candied ginger (4 ounces), finely chopped
- 1 large egg, lightly beaten
- Softened unsalted butter, for serving