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Recipes
Herbed Sweet Corn and Tomato Salad
By lkalemba
Bring a large pot of water to the boil over medium-high heat
- 6 ears fresh sweet corn, shucked
- 4 medium tomatoes, as ripe as possible
- 1/4 cup (or small handful) fresh mint leaves
- 1/4 cup (or small handful) fresh mixed herbs — like Italian parsley, basil, rosemary, sage
- 1 tablespoon olive oil
- Kosher salt and fresh black pepper, to taste
- 3 ounces soft goat cheese, chilled and crumbled
Chicken Chili
By lkalemba
1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent
- For Serving:
- 8 cups chopped yellow onions (6 onions)
- 1/4 cup good olive oil, plus extra for chicken
- 1/4 cup minced garlic (8 cloves)
- 4 red bell peppers, cored, seeded, and large-diced
- 4 yellow bell peppers, cored, seeded, and large-diced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried red pepper flakes, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 4 teaspoons kosher salt, plus more for chicken
- 4 28-ounce cans whole peeled plum tomatoes in puree, undrained
- 1/2 cup minced fresh basil leaves
- 8 split chicken breasts, bone in, skin on
- Freshly ground black pepper
- Chopped onions, corn chips, grated cheddar, sour cream
Chocolate Pecan Tart
By lkalemba
To Make the Crust: In a medium bowl, combine flour, butter, sugar and salt with fingertips until butter is full...
- Crust:
- 1 1/2 cups flour
- 3/4 cup cold, unsalted butter, cut into small pieces
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 2 tablespoons ice water
- Filling:
- 2 large eggs
- 2/3 cup light brown sugar
- 1/3 cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 2 tablespoons bourbon, divided
- 1/3 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves
- 1 tablespoon cold butter
Easy Caprese Pizza Bake
By lkalemba
Step 1 Heat oven to 400°F
- 3 teaspoons Crisco® 100% Extra Virgin Olive Oil
- 1 lb bulk sweet Italian sausage
- 4 cups pasta sauce
- 1/2 cup fresh basil leaves, chopped
- 1 can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
- 20 fresh mozzarella ciliegine (cherry-size) cheese balls (from 8 oz container)
- 1/4 cup shredded Parmesan cheese (1 oz)
Huevos Motuleños (Mexican breakfast)
By lkalemba
Heat a tablespoon of Olive Oil in a large sauté pan and add the Chorizo
- Olive Oil
- 1 cup Red Onion; chopped
- 3 Cloves Garlic; chopped; plus 2 Cloves Garlic; roughly chopped
- 1 1/2 cups Refried Black Beans
- 6 Fresh Epazote Leaves; finely chopped – optional
- 1/4 pound Mexican Chorizo; out of casings
- 2 Tomatoes; roughly chopped
- 2 Serrano Chiles with Seeds; minced
- 1 bunch Cilantro; chopped to garnish
- 1/2 cup Water
- Kosher Salt
- 1 ripe Brown Plantain or firm banana
- 1/2 cup Flour
- 1/2 cup Brown Sugar
- 4 Corn Tortillas
- 4 Eggs
- Garnishes
- Avocado; sliced
- Queso Fresco; crumbled
Penne with Roasted Asparagus and Balsamic Butter
By lkalemba
Simmering the balsamic vinegar both mellows and thickens it
- 1 pound asparagus
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1/2 cup plus 2 tablespoons balsamic vinegar
- 1/2 teaspoon brown sugar
- 1 pound penne
- 1/4 pound butter, cut into pieces
- 1/3 cup grated Parmesan cheese, plus more for serving
Chicken and Broccoli Bake
By lkalemba
Make rice as directed on package
- 1 cup uncooked regular long-grain white rice
- 1 tablespoon vegetable oil
- 1 package (1 lb) boneless skinless chicken breast halves
- 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
- 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce
- 1/4 teaspoon ground thyme
- 1/4 teaspoon ground black pepper
Salted Caramel Pretzel Bark
By lkalemba
Preheat the oven to 400. Line a large bar pan with parchment paper, cover with pretzels In a medium saucepan melt...
- 2 sticks of butter
- 1 cup of light brown sugar
- 1 reg. bag of pretzels (you'll use about 3/4 of the bag)
- 12 ounce bag of chocolate chips
- Sea salt
Steakhouse Shepherd's Pie
By lkalemba
Place potatoes in a pot, cover with cold water and bring up to a boil
- 2 2 2 pounds Idaho potatoes, peeled and cut into chunks
- Salt
- 1/2 1/2 1/2 tablespoons extra-virgin olive oil
- 4 4 4 slices good quality bacon or peppered bacon, chopped
- 2 2 2 pounds ground sirloin
- 1 1 1 onion, chopped
- 1/2 1/2 1/2 pound button mushrooms, quartered
- Black pepper
- 2 2 2 tablespoons butter
- 2 2 2 tablespoons all-purpose flour
- 1 1/2 1 1/2 1/2 cups beef stock
- 2 2 2 tablespoons Worcestershire sauce
- 1 1 1 egg yolk
- 3 3 3 tablespoons sour cream
- 1/2 1/2 1/2 pound blue cheese, crumbled (recommended: Maytag)
- 3 to 4 3 to 4 4 tablespoons chives
- 1 1 1 teaspoon paprika
Sugar Cookie Truffle Cups
By lkalemba
1. Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray
- Garnish
- 3 oz semisweet baking chocolate
- 1 tablespoon shortening
- Cookie Cups
- 1 pouch Betty Crocker® sugar cookie mix
- 1/4 cup butter
- 1 egg
- Filling
- 2 cups dark chocolate chips (12 oz)
- 3/4 cups heavy whipping cream