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Recipes
Chinese Poached Chicken Breasts in Broth
By lorik
Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chines...
- 3 1/2 cups canned low-sodium chicken broth or homemade stock
- 2 carrots, cut diagonally into 1/2-inch slices
- 6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
- 6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
- 4 cloves garlic, smashed
- 1/4 cup brown sugar, preferably dark
- 1/4 cup soy sauce
- 5 whole star anise
- 3 cinnamon sticks
- 6 black peppercorns
- 1/4 teaspoon salt
- 1/4 cup dry sherry
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Crumb Coated Baked Ham
By lorik
Our favorite spiral sliced ham is Cook's Spiral Sliced Hickory Smoked Bone in Honey Ham
- 1 (8-9 lb) Bone in spiral sliced ham
- 1 cup packed brown sugar
- 1/2 cup spicy brown mustard
- 1/2 cup balsamic vinegar
- 2 Tbsp dry mustard
- 2 tsp ground ginger
- 1/4 tsp ground clove
- 1 1/2 cups panko bread crumbs
- 1/2 cup minced fresh parsley
- 3 Tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp pepper
Stuffed Potatoes with Grilled Steak
By lorik
Preheat grill to medium-high
- BRUSH:
- 4 russet potatoes, pierced with a fork (8 oz. each)
- 1/2 medium onion
- 2 tsp. olive oil
- GRILL:
- 3 cloves garlic, wrapped in foil
- 3 Tbsp. chopped fresh chives, divided
- 3/4 cup plain fat-free Greek yogurt
- 6 Tbsp. Gorgonzola dolce crumbles, divided (3.25 oz.)
- 3/4 tsp. each kosher salt and black pepper, divided
- 1 top sirloin steak (8 oz.), trimmed
- 1/2 tsp. dried thyme
- 1 Roma tomato, chopped
Seared Flank Steak with Shallot-Mustard Sauce
By lorik
Set a rack in the center of the oven and heat the oven to 400°F
- 1 flank steak, about 1-1/2 lb.
- Kosher salt and freshly ground black pepper
- 1 Tbs. corn oil
- 6 Tbs. cold unsalted butter (4 Tbs. cut into 1/2-inch cubes)
- 3 Tbs. finely minced shallot
- 3 medium cloves garlic, minced
- 1/2 cup dry red wine
- 3/4 cup low-salt beef broth
- 1 tsp. chopped fresh thyme
- 1 tsp. Dijon mustard
- 1 Tbs. chopped fresh tarragon
Corn Bread and Sausage Stuffing
By lorik
Preheat oven to 400. Heat a large skillet over medium high heat
- 1 lb sage breakfast sausage
- 8 Tbsp (1 stick) unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 8.5 oz box corn muffin mix, baked and crumbled, or
- 1 14 ounce Pepperidge Farm Corn Bread Stuffing Cubes
- 3 cups soft fresh bread crumbs
- 3 cups low sodium chicken broth
- 1 heaping tsp dried sage, crumbled
- 1 1/2 tsp dried thyme, crumbled
- 1/2 tsp minced dried rosemary
- 1 teaspoon kosher salt
- 1/2 tsp black pepper
- 2 large eggs, lightly beaten
Hardees Buttermilk Biscuits
By lorik
Mix together, but do not knead
- 4 cups self rising flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 cups buttermilk
- 2/3 cup shortening.
Chicken and Noodle Stew for 2
By lorik
Frozen egg noodles are heartier and fresher tasting than dry noodles
- SWEAT:
- 1/3 cup each diced onion, carrot, and celery
- 1 tsp. minced fresh garlic
- ADD:
- 1/4 cup white wine
- 1 bay leaf
- 1 Tbsp all purpose flour
- 3 cups low-sodium chicken broth
- 6 oz. frozen egg noodles (such as Reames)
- COMBINE:
- 1/2 cup half-and-half
- 6 oz. shredded cooked chicken (about 1 1/2 cups)
- 1/2 tsp lemon zest
- 1/2 cup frozen green peas
- 2 tsp. each minced fresh thyme and chives
Holiday Jam
By lorik
Be sure to start with 16 ounces of cranberries for this recipe
- 1 pound (4 cups) fresh or frozen whole cranberries
- 1 pound ripe but firm pears, peeled and shredded (1 3/4 cups)
- 1 cup water
- 2 tablespoons finely grated orange zest plus cup juice (2 oranges)
- 3 cups sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Lola Burgers
By lorik
Michael Symon
- 8 thick-cut slices of smoky bacon (1/2 pound)
- 1 1/2 pounds mixed ground sirloin and chuck
- Kosher salt and freshly ground pepper
- 4 slices of smoked cheddar cheese (2 ounces)
- 4 large eggs
- 4 English muffins, toasted
- 1/4 cup pickled cocktail onions, thinly sliced
- Ketchup and mustard, for serving
Freezer Cheese Balls
By lorik
Allow cheeses and butter to stand at room temperature untilsoft
- 2 cups (8 oz) shredded sharp cheddar cheese
- 1 8 oz package cream cheese or Neufchatel
- 4 oz blue cheese, cut into pieces
- 1/4 cup butter
- 1 clove garlic, minced
- 2/3 cup coarsely chopped walnuts or pecans