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Recipes
Gouda Mac and Cheese for 2
By lorik
Baked until bubbly, and full of ooey-gooey cheese, this smoky mac ‘n cheese will be a welcome dinner for the two ...
- FOR THE MAC ‘N CHEESE, COOK:
- 4 oz. dry elbow macaroni
- 3 strips thick-sliced bacon, diced
- SAUTÉ:
- 3/4 cup diced onion
- 1 Tbsp. olive oil
- 1 Tbsp. minced fresh garlic
- WHISK:
- 1 Tbsp. all-purpose flour
- 1 cup whole milk
- OFF HEAT, STIR IN:
- 1 cup shredded Gouda
- 1/2 cup shredded sharp Cheddar
- 1 tsp. Dijon mustard
- FOR THE TOPPING, COMBINE:
- 1/2 cup fresh bread crumbs
- 2 Tbsp. grated Parmesan
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. olive oil
Easy Homemade Sliders
By lorik
Plan ahead: This recipe moves quickly, so be sure to have everything ready before you begin cooking
- Sauce:
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon sweet pickle relish
- 1 teaspoon sugar
- 1 teaspoon distilled white vinegar
- 1 teaspoon pepper
- Sliders:
- 1 ½ pounds 85 percent lean ground beef
- 12 (2½-inch) slider buns or soft dinner rolls, halved horizontally
- 6 slices deli American cheese (6 ounces)
- 1 ½ teaspoons kosher salt
- 1 teaspoon pepper
- 2 teaspoons vegetable oil
- ½ cup finely chopped onion
- ¼ cup water
Creamy Parmesan Risotto with Bacon and Walnuts
By lorik
Pompeian Robust Extra Virgin Olive Oil, for serving For the balsamic vinegar reduction: Make sure your home is wel...
- Balsamic Vinegar Reduction:
- 1 cup Pompeian Balsamic Vinegar
- 1 tablespoon agave or honey, optional
- Risotto:
- 6 cups vegetable stock
- 1/4 cup Pompeian Smooth Extra Virgin Olive Oil
- 1/2 cup finely chopped shallots
- 1/4 cup diced bacon
- 1 1/2 cups arborio or carnaroli rice Salt and freshly ground black pepper
- 2 ounces finely grated Parmesan
- 1/2 cup chopped walnuts
Egg in a Bagel Hole
By lorik
Makes 2 Cut the bagel in half
- 1 bagel
- 1 tablespoon butter
- 2 eggs
- Salt and freshly ground pepper
Chile Rellenos
By lorik
With your fingers, stuff each chile with cheese, filling them well but not to overflowing Preheat oven to 400 To ...
- Variation from Food Network:
- 12 ounces (about 3 cups) shredded cheese, preferably Monterey jack cheese or asadero, shredded
- 12 whole roasted large New Mexican green chiles, slit from end to end
- 6 large eggs, separated
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- Vegetable oil or shortening for deep frying
- 1 cup all-purpose flour
- Green Chile Sauce, warmed
- 4 large poblano peppers
- 4 eggs, yolks and whites separated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded jack cheese
- 1/2 cup fresh corn (or frozen if unavailable)
- Vegetable oil, for frying
- Chile Relleno Tomato Sauce, for serving, recipe follows
- Chile Relleno Tomato Sauce:
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic
- 1/2 cup chicken stock
- One 14-ounce can whole tomatoes, roughly chopped (juice included)
- 1 tablespoon fresh cilantro leaves
- 1 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
Quick Chicken Fricassee
By lorik
1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper
- 2 pounds boneless, skinless chicken breasts , thighs, or a combination
- Table salt and ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound cremini mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices
- 1 medium onion , chopped fine (about 1 cup)
- 1/4 cup dry white wine
- 1 tablespoon unbleached all-purpose flour
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup sour cream
- 1 egg yolk
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons juice from 1 lemon
- 2 teaspoons minced fresh tarragon (see note)
Chorizo and Corn Frittata
By lorik
Whisk the eggs vigorously
- 8 extra-large eggs
- 2 tablespoons milk
- salt to taste
- Freshly ground black pepper to taste
- 1/2 pound chorizo or italian sausage, crumbled
- 3 tablespoons olive oil
- 1 cup cooked corn kernels
- 2 ounces monterey jack cheese, cut into thin strips
Pasta with Rosemary and Orange Marmalade
By lorik
In a saucepan, heat the oil
- 3 tablespoons extra-virgin olive oil
- 3 ounces thinly sliced pancetta, finely chopped
- 1 medium onion, thinly sliced
- 2 teaspoons chopped rosemary
- 2 tablespoons orange marmalade
- Salt and freshly ground pepper
- 1/2 pound dried pasta, such as garganelli, fusilli or rotini
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Crisp Parmesan Pork Cutlets with Tomato Sauce
By lorik
Serve with pasta or over polenta
- 1 cup plus 2 tablespoons all-purpose flour
- 3 large eggs
- 4 ounces Parmesan cheese, grated (2 cups), plus extra for serving
- Salt and pepper
- 1/2 teaspoon dried oregano
- 8 (3-ounce) boneless pork cutlets, 1/2 inch thick, trimmed
- 1/4 cup vegetable oil
- 1 cup jarred marinara sauce, warmed
- 2 tablespoons chopped fresh basil
Chive Buttermilk Scones
By lorik
Preheat oven to 450. Line a baking sheet with parchment paper
- 1 1/2 cups all purpose flour
- 1/2 cup cake flour
- 2 tsp baking powder
- 1 tsp table salt
- 1/2 tsp black pepper
- 1/2 tsp baking soda
- 1/4 cup chopped fresh chives
- 3 Tbsp cold unsalted butter, cubed
- 3 Tbsp cold vegetable shortening, cubed
- 1 cup buttermilk
- 2 Tbsp unsalted butter, melted