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Recipes
Sanborns’ Swiss Chicken Enchiladas (Enchiladas de Pollo Suizas Sanborns)
By lorik
To Prepare In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), ...
- 1 1/2 pounds tomatillos husked, scrubbed and rinsed, and quartered
- 2 garlic cloves peeled
- 1/2 cup coarsely chopped white onion
- 1 to 2 serrano chiles, stemmed, seeding optional
- 1 1/2 cups coarsely chopped cilantro, leaves and upper part of stems
- 1 teaspoon kosher or sea salt or to taste
- 1/4 cup water
- 1 tablespoon canola or safflower oil
- 1 cup chicken broth, or vegetable broth, or water, homemade or store-bought
- 1 cup Mexican style cream Latin-style cream or heavy cream, divided
- 12 Corn tortillas
- 3 cups shredded cooked chicken
- 3 cups Oaxaca or Muenster cheese, grated
Warm Potatoes with Onions, Bacon and Cheese
By lorik
Preheat the oven to 425°
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch dice
- Salt
- 1/4 pound thickly sliced bacon, cut crosswise into strips
- 2 large onions, finely chopped
- Freshly ground pepper
- 1/2 cup dry white wine
- One chilled 5-ounce whole Reblochon or Pont-l'Évêque cheese, rind removed, cheese halved horizontally
Rosemary Garlic Pull Apart Bread
By lorik
Instructions: Cut thawed dough pieces in half and place in a large bowl
- 1 lb frozen dinner roll dough (12 rolls), thawed
- 6 TB butter
- 1 TB chopped fresh rosemary, plus additional for garnish
- 1 TB minced garlic
- 1 tsp kosher salt
- 3/4 cup grated parmesan-pecorino cheese
Roasted Beet Salad with Red Onion, Poblano and Lime
By lorik
Roast the vegetables. Heat the oven to 425 degrees
- 1 1/2 pounds small beets (about 1/2 inches in diameter), well-scrubbed, stem-and-rootends rimmed, quartered (you'll have about 4 loosely cups)
- 1 large red onion sliced 1/4-inch thick
- 2 poblano chiles
- 1/3 cup olive oil
- 2 to 3 tablespoons Worcestershire sauce
- 1 teaspoon Salt
- 1/4 teaspoon black pepper, preferably freshly ground
- 2 tablespoons fresh lime juice
- 2 to 3 tablespoons choppen fresh cilantro
- 2 About 2 ounces young manchego cheese
Sausage Egg Casserole
By lorik
1.Place sausage in a large, deep skillet
- Variation:
- 1 pound ground pork sausage
- 4 green onions, chopped
- 10 eggs, beaten
- 1 (16 ounce) container low-fat cottage cheese
- 1 pound Monterey Jack cheese, shredded
- 2 (4 ounce) cans diced green chile peppers, drained
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter, melted
- 1 pound sage flavored breakfast sausage
- 3 cups simply potatoes brand hash brown potatoes
- 1/4 cup butter, melted
- 12 ounces mild cheddar cheese, shredded
- 1/2 cup onion, shredded
- 1 16 ounce container small curd cottage cheese
- 8 eggs
Warm Quinoa Salad with Carrots and Grilled Chicken
By lorik
Put the quinoa in a small saucepan and cover with 2 cups of water
- 6 ounces red or black quinoa (1 cup)
- Salt and freshly ground black pepper
- 1/4 cup pine nuts
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 garlic cloves, minced
- 1/2 medium red onion, finely chopped
- 2 medium carrots, halved lengthwise and sliced crosswise into half-moons
- 2 teaspoons ground cumin
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes
- 2 tablespoons small mint leaves
Cocoa Encrusted Steak with Merlot Glaze for 2
By lorik
Directions Combine cocoa, salt, pepper and The Fresh Market Blackened Spice Rub in a bowl and mix well
- 2 tbsp. unsweetened cocoa powder
- 2 tsp. salt
- 2 tsp. black pepper
- 6 tsp. The Fresh Market Blackened Spice Rub
- 1 (20 oz.) Premium Choice Top Sirloin Steaks
- 6 tbsp. roasted garlic olive oil, divided
- 1/2 c. merlot
- 1 c. beef stock
Beef Tenderloin Roast
By lorik
Using a center cut tenderloin roast, truss from center out to make meat even
- Center Cut Beef Tenderloin
- Salt
- Pepper
- Butter
Overnight Belgian Waffles
By lorik
The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously)
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 1 package (1/4 ounce) active dry yeast, at room temperature
- 2 teaspoons sugar
- 2 cups lukewarm whole milk (90 degrees F to 100 degrees F)
- 1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 1/4 teaspoons kosher salt
- 2 cups all-purpose flour
- 2 extra-large eggs
- 1/4 teaspoon baking soda
- Sliced bananas, toasted coconut, warm maple syrup and creme fraiche, for serving
Mortadella and Fontina Slab Pie
By lorik
Make the filling: In a large skillet over medium heat, melt the butter
- 1 tbsp. unsalted butter
- 1 medium bulb fennel, thinly sliced into 1⁄2 inch long pieces (1 cup)
- Salt
- Freshly ground black pepper
- 2 tsp. Dijon mustard, plus more for serving
- 1 egg, beaten
- 1 sheet frozen puff pastry (14 oz.), thawed in the refrigerator (2-3 hours)
- 8 oz. very thinly sliced mortadella
- 4 oz. shredded fontina (1 1⁄4 cups)