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Recipes
Lemon Pepper Shrimp Scampi
By dmrodolph
Sautéed asparagus makes a fine accompaniment
- Ingredients
- 1 * 1 cup uncooked orzo
- 2 * 2 tablespoons chopped fresh parsley
- 1/2 * 1/2 teaspoon salt, divided
- 7 * 7 teaspoons unsalted butter, divided
- 1 1/2 * 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 * 2 teaspoons bottled minced garlic
- 2 * 2 tablespoons fresh lemon juice
- 1/4 * 1/4 teaspoon black pepper
Black Bean Salad with Corn, Red Peppers, Avocado, & Lime-Cilantro Vinaigrette
By dmrodolph
Can be made ahead, great for company
- Ingredients
- 2 15-ounce can black beans, rinsed and drained
- 3 ears fresh corn, cooked, cooled and kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots (you'll need one medium shallot)
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 5 tablespoons extra virgin olive oil (I like Colavita)
- 6 tablespoons fresh lime juice
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 1/2 cup chopped cilantro, plus more to garnish
- 2 Hass avocados, diced
Crock Pot 3 Bean Turkey Chili
By dmrodolph
Another great chili recipe! This one uses turkey and a whole lotta beans
- Topping:
- 1.3 lb (20 oz) fat free ground turkey breast
- 1 small onion, chopped
- 1 (28 oz) can diced tomatoes
- 1 (16 oz) can tomato sauce
- 1 (4.5 oz) can chopped chilies, drained
- 1 (15 oz) can chickpeas, undrained
- 1 (15.5 oz) can black beans, undrained
- 1 (15.5 oz) can small red beans, undrained
- 2 tbsp chili powder
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro for topping
- shredded cheddar to top (extra pts)
Spicy Zucchini Soup
By dmrodolph
If you have friends growing zucchini, right about now they are probably delighted, bordering on desperate, to give ...
- Spicy Zucchini Soup Recipe
- If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.
- Ingredients
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
- 3 chopped garlic cloves
- 2 pounds chopped zucchini (skin on), about 5-6 cups
- 1 1/2 cups chopped day-old bread
- 3 cups chicken broth (use vegetable broth for vegetarian option)
- 1 cup water
- 1/2 cup fresh mint leaves, loosely packed, chopped
- 1/2 cup fresh cilantro, loosely packed, chopped (optional)
- 2 teaspoons lemon juice
- Salt
- Pepper
Spinach-Artichoke Stuffed Shells
By dmrodolph
This is a tasty vegetarian version of stuffed shells
- 20 * 20 large pasta shells
- 1 * 1 can whole plum tomatoes (28 ounces), preferably San Marzano
- 3 * 3 tablespoons butter, melted
- 7-8 * 7-8 leaves basil, torn
- * Salt and freshly ground black pepper
- 2 * 2 tablespoons extra virgin olive oil (EVOO)
- 3 * 3 cloves garlic, finely chopped or grated
- 1 * 1 box chopped frozen spinach (10 ounces), defrosted or 3/4 pound fresh baby spinach, chopped
- * A few grates of fresh nutmeg
- 1 * 1 box frozen baby or regular artichoke hearts (10 ounces), defrosted and chopped
- 2 * 2 cups ricotta cheese
- 1/2 * 1/2 cup grated Parmigiano Reggiano cheese
- * Zest of 1 lemon
- 1 * 1 tablespoon thyme leaves, chopped
- 1 * 1 egg yolk, lightly beaten
- 1/4 * 1/4 cup flat-leaf parsley, chopped
Stuffed Portobello Mushrooms With Feta and Almonds
By dmrodolph
# Heat oven to 400° F. Cook the bulgur according to the package directions; transfer to a medium bowl and let cool...
- # 1/2 cup bulgur
- # 1/3 cup chopped roasted almonds
- # 3 scallions, thinly sliced and white and green parts separated
- # 1/2 teaspoon dried thyme
- # kosher salt and black pepper
- # 4 large or 8 small portobello mushrooms, stems discarded
- # 4 tablespoons olive oil, plus more for drizzling
- # 2 ounces Feta, crumbled (1⁄2 cup)
Secret Ingredient Chocolate Chip Cookies
By dmrodolph
Directions 1. Adjust oven racks to upper- and lower- middle positions and heat the oven to 350 degrees
- Ingredients
- ¾ cup old-fashioned rolled oats, ground in a food processor or blender until very fine
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter, softened but still cool
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- ¾ teaspoon vanilla
- ½ - ¾ cup semisweet chocolate chips
- ½ cup sweetened dried coconut
- ¾ cup pecans, chopped
Kay's Firehouse
By dmrodolph
In large frying pan, brown beef and onions in oil
- 1.5 lbs leans ground beef
- 1.5 yellow onions chopped
- 1 Tbsp or more salad oil
- 15 oz can kidney beans undrained
- 1 lb can solid packed tomatoes well drained
- 3 oz bottle taco sauce
- 3 Tbsp chili powder
- 4.5 oz can sliced olives drained
- 4 oz shredded cheddar cheese
- Medium package corn chips (fritos)
- Shredded lettuce
- 2 cup commercial sour cream
Root Beer Sloppy Joes
By dmrodolph
1. Heat the oil in a large nonstick skillet over medium heat
- 1 Tbsp Olive Oil
- 3 garlic cloves, minced
- 1 lb ground sirloin
- 1.5 tsp chili powder
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 cup root beer
- 2/3 cup tomato sauce
- canned diced green chilies to taste (1-3 tbsp)
- 1.5 Tbsp worcestershire sauce
- 1/2 cup minced scallions
- 4 potato rolls or hamburger buns
Black Bean and Corn Salad with Zesty Lime Vinaigrette
By dmrodolph
In a bowl, whisk together all vinaigrette ingredients
- VINAIGRETTE
- 3 Tbsp freshly squeezed lime juice
- 1/5 Tbsp extra-virgin olive oil
- Hot pepper sauce to taste
- 1/8 tsp garlic salt
- BEAN SALAD
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (8.75 oz) corn kernels, drained
- 1 tomato, seeded and chopped
- 1/4 cup finely chopped red onion
- 2 Tbsp minced fresh cilantro