Ruhroh's profile page
Recipes
Black Bean 'Hummus'
By ruhroh
Hummus goes South of the Border! I spread this on bread or tortillas with vegetables for a quick sandwich, I dip ca...
- 3 1/2 cups black beans
- 1 small onion, diced
- 1/2 green pepper, diced
- 3 cloves garlic, minced
- 2 T ground cumin
- 1 1/2 t olive oil
- 2 T chopped fresh cilantro
- 1/4 c vegetable broth
Beer and Brown Sugar Rib-eyes
By ruhroh
Use of dark beer is supposed to reduce the cancer risk of grilled meat
- 1/2 cup dark beer
- 1/4 cup teriyaki marinade and sauce
- 1/4 cup firmly packed brown sugar
- 4 (1-inch-thick) rib-eye steaks (about 3 lb.)
- 3/4 tsp. kosher salt
- 3/4 tsp. freshly ground pepper
Garlic-Herb Potato Packs
By ruhroh
Whether you make these on the grill or in the oven, these quick-fix potato packs are a chef's best friend
- 2 teaspoons olive oil
- 1 1/2 pounds baby potatoes, rinsed and halved
- 10 cloves garlic, ends trimmed
- 2 shallots, quartered
- 2 tablespoons fresh thyme
- 1 sprig fresh rosemary
- 1/2 teaspoon black cracked pepper
Southwestern Chicken Soup
By ruhroh
Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers
- 1 lb (16 oz) chicken breasts, chopped into bite-size pieces
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat)
- 1 green pepper, chopped
- 4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less)
- 1 T cumin
- 1 T olive oil
- 1 14-oz can chopped tomatoes (preferably low-sodium)
- 2 avocados, chopped
- 1 quart chicken stock (preferably reduced-sodium)
- 1/4 c cilantro, torn
- 2 limes, juiced
- 1 14-oz can pinto or black beans, drained and rinsed
- 2 c cooked brown rice
Firecracker Almonds
By ruhroh
Combine chili powder, curry powder, garlic powder and oil in a medium-sized skillet over medium heat
- 2 tsp. chili powder
- 1 tsp. curry powder
- 1 tsp. garlic powder
- 1 Tbs. olive or almond oil
- 2 cups toasted whole natural almonds
- 1/2 tsp. hot pepper sauce, or to taste
- 1 tsp. ground red pepper (cayenne), or to taste
Chicken Enchilada Stacker
By ruhroh
Preheat oven to 375 degrees F
- 24 oz chicken breast, boneless and skinless
- 3 multigrain tortillas or whole-wheat wraps (8")
- 1 red bell pepper, roasted and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 T cilantro, fresh
- 1 1/2 c enchilada sauce
- 2 T chunky style salsa, hot (or mild if you prefer less heat)
- 1/2 c yellow onions, diced fine
- 1 c corn, frozen
- 1 T cumin seed, ground
- 1 t fennel seed
- 8 oz Monterey Jack cheese, shredded
Twisted Fish
By ruhroh
Cooking in parchment paper leaves you with food that is flavorful and tender
- 1/2 cup fresh corn kernels
- 1/2 cup shredded zucchini
- 1 pound asparagus spears, trimmed $
- 4 (6-ounce) halibut fillets
- 1 lemon, cut into 12 thin slices
- 2 cups cherry tomatoes, halved $
- 4 teaspoons butter, melted $
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Spinach and Tomato Pasta Salad
By ruhroh
Cook pasta according to package directions until it is al dente (firm to bite)
- 8 oz small pasta, such as ditalini or orzo
- 8 oz feta cheese, crumbled
- 16 oz grape tomatoes
- 4 c baby spinach
- 2 T capers, drained
- 1/4 t black pepper
- 2 T Parmesan or Manchego cheese, shredded
Bourbon & Orange Brined Turkey
By ruhroh
While you're deep-frying your turkey, use orange and bourbon to give it even more great flavor and taste
- FOR THE BRINE:
- 2 gallons cold water
- 1 to 1 1/2 cups bourbon
- 1 cup kosher salt, such as Morton’s brand
- 1 cup brown sugar
- 1 large navel orange, sliced into 6 wedges
- 2 bay leaves, crumbled
- 1 tablespoon black peppercorns
- 1 3-inch cinnamon stick, coarsely broken
- FOR THE TURKEY:
- One 12 to 14 pound turkey, defrosted if frozen, giblets removed. Deep frying recommended maximum bird is 15 pounds. Smaller is ideal.
- NOTE: Only use the following if oven roasting, smoking or grilling your bird:
- 1 large navel orange, sliced into 6 wedges
- Several sprigs of fresh herbs, such as sage, thyme, rosemary, etc.
- 4 tablespoons (1/2 stick) butter, melted
- 1 tablespoon Grand Marnier or other orange-flavored liqueur (optional)
- Freshly ground black pepper
Tapenade, Tomato, and Feta Stuffed Chicken
By ruhroh
Preheat oven to 350 degrees
- 1 T canola or olive oil
- 1 pound (16 ounces) chicken breasts (2 breasts cut in half)
- 1/2 c Chef Meg's Oven Dried Tomatoes, diced
- 6 T Chef Meg's Tapenade
- 4 oz feta cheese