KDHarmon's profile page
Recipes
Twice-Roasted Sweet Potatoes with Hot Honey
By KDHarmon
Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil
- 3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
- 1 Fresno or other red chiles, thinly sliced
- 1/4 cup honey
- 4 tablespoons unsalted butter
- Kosher salt
- 2 tablespoons apple cider vinegar
Pasta Salad with Radicchio and Gorgonzola Dressing
By KDHarmon
Cook pasta, drain well. Toss with olive oil in large bowl
- 3/4 lb pasta shells
- 2 Tbl olive oil
- 4 oz Gorgonzola cheese, crumbled
- 1/2 C milk
- 1/4 C heavy cream
- 1 tsp salt
- 1/4 tsp black pepper
- 3 Tbl finely chopped red onion
- 1 head radicchio, cored and separated into leaves
- 1/3 C walnuts, toasted and coarsely chopped
Caramel Brownies
By KDHarmon
Preheat the oven to 350 degrees F
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
Irish Rose
By KDHarmon
Combine the Irish whiskey, lime juice, and grenadine in an ice-filled cocktail shaker
- 2 ounces Irish whiskey
- 1 ounce lime juice
- ½ ounce grenadine
- maraschino cherry, for garnish
- lime slice, for garnish
Sweet Potato Noodles with Almond Sauce
By KDHarmon
1. Make the Sauce: In a medium pot, heat the olive oil over medium heat
- Almond Sauce:
- 2 tablespoons extra-virgin olive oil
- 3 shallots, minced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups plain, unsweetened almond milk
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper
- Sweet Potato Noodles:
- 2 tablespoons extra-virgin olive oil
- 3 sweet potatoes, cut into noodles (made using a spiralizer)
- 4 cups roughly torn kale
- Salt and freshly ground black pepper
- 1/2 cup toasted, salted almonds, roughly chopped
Green Chile Chicken Enchiladas
By KDHarmon
Preheat oven to 400°F. In a large mixing bowl, stir together sour cream, cumin, chili powder, lime juice, green ...
- 1 cup crema or sour cream
- 1 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 1/4 cup sliced green onions
- salt
- 1 rotisserie chicken (meat pulled, about 3 cups)
- 10 white corn tortillas
- 3 cups green chile sauce, divided (recipe follows)
- 2 cups shredded Monterey jack cheese
- diced white onion (to garnish)
- crumbled Cotija cheese(to garnish)
- cilantro (to garnish)
- For the Green Chile Sauce
- 1 white onion (diced)
- 1 clove garlic
- 8 ounces canned Hatch green chiles
- 1 pound tomatillos (chopped)
- 1 1/2 cups chicken stock (warm)
- 1/2 teaspoon salt
Chipotle Cilantro Carrots
By KDHarmon
Fill large bowl halfway with ice cubes and water
- 1 1/2 pounds large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon minced canned chipotle chiles
- Coarse kosher salt
- 1 tablespoon fresh lemon juice, divided
- 1 teaspoon finely grated lemon peel
- 1 1/2 teaspoons honey
- 1/4 cup chopped fresh cilantro
- Freshly ground black pepper
- 4 ounces feta cheese, coarsely crumbled
Lemon Ricotta Cake
By KDHarmon
This sunny yellow cake would be a delightful way to finish off brunch or even start a special breakfast (we won’t...
- For the base:
- Butter or nonstick spray, for baking dish
- 8 eggs
- 1-1/3 cups sugar
- 1 cup whole milk ricotta
- 4 teaspoon finely grated lemon zest
- 2/3 cup fresh lemon juice (from 3 lemons)
- 1/4 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- For the cake mix:
- 1 1/4 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup (1½ sticks) cold unsalted butter
Orzo with Tomatoes, Feta and Green Onions
By KDHarmon
Whisk vinegar, lemon juice, and honey in small bowl
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 cup olive oil
- 6 cups chicken broth
- 1 pound orzo (or riso)
- 2 cups red and yellow teardrop or grape tomatoes, halved
- 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 cup chopped fresh basil
- 1 cup chopped green onions
- 1/2 cup pine nuts, toasted
Orzo with Celery, Radishes and Dill
By KDHarmon
•Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 2 cups orzo (rice-shaped pasta)
- 1 1/2 cups very thinly sliced celery (about 3 stalks)
- 1 pint grape tomatoes, halved
- 1 bunch radishes, trimmed, thinly sliced
- 2/3 cup chopped fresh dill
- 5 tablespoons olive oil
- 4 tablespoons white balsamic vinegar
- 1 cup (about 5 ounces) crumbled soft fresh goat cheese (preferably with four peppers)