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Recipes
Rich and Creamy Mashed Potatoes
By lorik
In a large saucepan, cover the potatoes with water and bring to a boil
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- Kosher salt
- 1 1/2 sticks unsalted butter
- 1 1/4 cups whole milk
- 1 cup mayonnaise
- Freshly ground white pepper
Pork, Pumpkin, & Cornbread Casserole
By lorik
Nothing says the holidays like the best side dishes! Pork, Pumpkin & Cornbread Casserole is the perfect complementa
- FILLING:
- 3 tablespoons olive oil
- 1 pound ground pork or beef
- 1 medium yellow onion, cut into 1/2-inch pieces
- 7 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
- EGG LAYER:
- 2 tablespoons olive oil
- 2 small poblano peppers, or 1 jalapeño pepper (stems, ribs, and seeds discarded), minced
- 1/2 bunch fresh cilantro, finely chopped, divided
- Leaves of 2 sprigs fresh oregano or epazote, finely chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 large eggs
- TOPPING:
- 3 tablespoons unsalted butter
- 1/2 teaspoon chili powder
- 1/2 teaspoon Kosher salt
- 4 corn muffins or cornbread, cut into 1/4- to 1/2-inch cubes (about 4 cups)
- 2/3 cup shelled, salted, roasted pumpkin seeds
Easy Chocolate Cream Pie
By lorik
Heat chocolate and 2 Tbsp milk in sauce pan over low heat until melted
- 1 4 oz package Baker's semi sweet chocolate
- 1/2 cup milk
- 2 Tbsp sugar
- 1 pkg cream cheese, softened
- 3 1/2 cups Cool Whip
- 1 pre-made graham cracker crust
Baked Figs with Manchego Cheese
By lorik
Preheat the oven to 350°F
- 12 ripe figs, halved lengthwise
- 1 to 2 tablespoons balsamic vinegar
- 1 teaspoon crushed black peppercorns
- 1 cup grated manchego cheese
Peanut Butter Cookies Studded with Salted Roasted Peanuts
By lorik
Heat the oven to 350°F. Line two sheet pans with parchment paper
- 2 cups flour such as all-purpose, spelt, or white whole wheat
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- A scant 1/2 tsp. sea salt
- 1/2 cup butter, at room temperature
- 2/3 cup smooth or chunky organic peanut butter
- 1/4 cup roasted peanut oil or light peanut oil
- 1 cup light brown sugar
- 1 whole egg and 1 egg yolk, at room temperature
- 2 tsp. vanilla extract
- 1/2 cup or more salted roasted peanuts
ATK Braised Red Potatoes
By lorik
Use small red potatoes measuring about 1 1/2 inches in diameter
- 1 1/2 pounds small red potatoes, unpeeled, halved
- 2 cups water
- 3 tablespoons unsalted butter
- 3 garlic cloves, peeled
- 3 sprigs fresh thyme
- 3/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh chives
Braised Birria
By lorik
Preheat oven to 275°. Bring ancho chiles and 4 cups water to a boil over medium-high
- 4 ounces ancho chiles (about 10), seeds removed
- 1/2 cup raw peanuts
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon ground cinnamon
- 1/4 disk Abuelita Mexican chocolate or 1 1/2 ounces dark chocolate
- 2 tablespoons vegetable oil
- 5 pounds bone-in goat or lamb shoulder
- Kosher salt
- 2 bay leaves
- 2 chiles de árbol, seeds removed
- 1/2 15-ounce can fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1/2 teaspoon dried oregano
- Chopped white onion, chopped cilantro, lime wedges, and warm corn tortillas (for serving)
No-Fuss Enchiladas
By lorik
Serves 6-8
- 2 small boneless, skinless chicken breasts
- 1 yellow onion, cut into wedges
- 6 cloves garlic
- kosher salt
- 1 28-oz can whole, peeled tomatoes
- 1 to 2 chipotles in adobo, see notes above
- 14 corn tortillas, see notes above
- 9 ounces grated cheese, such as Monterey Jack or sharp Cheddar
- 1 bunch cilantro
- 6 scallions
Sweet and Spicy Beef Chili
By lorik
Serve with diced avocado. We found that Bush’s Original Recipe Baked Beans is the most consistent product for thi...
- 1 1/4 pounds 85 percent lean ground beef
- 1 onion, chopped
- Salt and pepper
- 2 tablespoons minced canned chipotle chile in adobo sauce
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 (16-ounce) can Bush’s Original Recipe Baked Beans
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 ears corn, kernels cut from cobs
- 4 ounces sharp cheddar cheese, shredded (1 cup)
Salsa Verde Pizza with Goat Cheese and Bacon
By lorik
1. Make the dough. In a medium bowl, mix together the flour, yeast and salt
- 2 cups (10 ounces) all-purpose flour
- 1/4 teaspoon instant or rapid-rise yeast
- 1 teaspoon Salt
- 1/2 cup room-temperature water
- 1/3 cup beer - a light lager is good here
- A few tablespoons good quality olive oil
- 2/3 cup Roasted Tomatillo Salsa
- A couple of very thin slices of red onion
- 4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
- 3 slices bacon, cooked until crisp and coarsely crumbled OR 4 ounces Mexican chorizo sausage, casing removed and cooked thoroughly
- 2 tablespoons grated Mexican queso anejo, Romano or Parmesan
- A Handful of cilantro leaves