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Recipes
Blackberry & Sage Spritzers
By lorik
Combine the honey and the water in a saucepan over medium heat
- 10 10
- 1/2 1/2 1/2 cup of honey
- 1/2 1/2 1/2 cup of water
- 3 to 4 3 to 4 4 fresh sage leaves
- 1 1 1 pound fresh blackberries
- Ice
- Sparkling water
- Extra blackberries and sage leaves for garnish (optional)
Joy the Baker's Olive Oil-Braised Chickpeas
By lorik
Heat the oven to 375° F. In a small skillet over medium heat, add a splash of the olive oil
- 3/4 3/4 3/4 cup high-quality olive oil
- 1/4 1/4 1/4 cup finely diced yellow onion (red is good, too!)
- 15-ounce 15-ounce cans Two 15-ounce cans chickpeas, drained and rinsed
- 1/4 1/4 1/4 cup capers, drained
- Big pinches sea salt and freshly cracked black pepper
- 3 3 3 sprigs fresh thyme (rosemary is good, too! same with sage)
- 1 1 1 teaspoon chile flakes
- 1/4 1/4 1/4 cup cured black olives, pitted and sliced in half
- 1/2 1/2 1/2 lemon, sliced into thin wheels
- 1/2 1/2 1/2 cup crumbled feta (ricotta cheese is also highly recommended)
- Smoky paprika, for serving
- Crusty bread, for serving
Barbecue Chicken Quesadillas
By lorik
In a large pot, cover the chicken breasts with water
- 1/2 pound boneless, skinless chicken breast
- 1/4 cup barbecue sauce
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- Eight 8-inch flour tortillas
- 6 ounces cheddar cheese, grated
Black and White Peppermint Tart
By lorik
Heat oven to 350ºF. Spray 9-inch tart pan with removable bottom with cooking spray
- 1 pkg. (15.9 oz.) brownie mix (8-inch pan size)
- 1/2 tsp. peppermint extract
- 2 oz. BAKER'S White Chocolate
- 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 Tbsp. sugar
- 3/4 tsp. vanilla
- 2 cups thawed COOL WHIP Whipped Topping
- 2 oz. BAKER'S Semi-Sweet Chocolate
- 1 Tbsp. crushed candy canes
Colu Henry's No-Cream Fusilli Alfredo
By lorik
Bring a large pot of water to a boil
- Kosher salt
- 3/4 pound fusilli pasta
- 8 tablespoons (1 stick) unsalted butter, cut into a few pieces
- 3/4 cup finely grated Parmesan cheese (but not Microplaned), plus more for serving
- Freshly ground black pepper
Jamaican Curry Chicken
By lorik
Combine chicken, lime juice, and 1 tbsp
- 4 lb. boneless, skinless chicken thighs, cut into 1 1⁄2″ pieces
- 1 ⁄4 cup fresh lime juice
- 2 tbsp. curry powder
- 1 ⁄4 cup coconut oil
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp. ground allspice
- 3 cloves garlic, finely chopped
- 3 scallions, finely chopped
- 3 sprigs thyme
- 2 carrots, thinly sliced
- 1 chayote squash, cut into 1⁄2″ cubes
- 1 russet potato, peeled and cut into 1⁄2″ cubes
- 1 (1″) piece ginger, minced
- 1 cup coconut milk
- 1 Scotch bonnet or habanero chile, slit in half lengthwise
- Cooked white rice, for serving
Infused Oil
By lorik
To add more flavor to these flatbreads, infuse oil with aromatics like garlic, thyme, or rosemary
- 1/4 cup olive oil
- 1 –2 cloves garlic, smashed, or fresh rosemary or thyme sprigs
Classic Eggnog
By lorik
Eggnog can be prepared and refrigerated up to 1 week
- 6 egg yolks
- 1/2 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/4 tsp freshly grated nutmeg
- pinch of salt
Pan-Fried Gnocchi with Bacon, Onions, & Peas
By lorik
Bring a large saucepan of salted water to a boil
- Kosher salt
- 1 lb. frozen gnocchi
- 3 oz. thick-cut bacon (about 3 slices), cut into 1/2-inch-wide pieces
- 4 Tbs. extra-virgin olive oil
- 2 medium-small yellow onions, thinly sliced (about 2 cups)
- 1/2 cup frozen peas
- 1 tsp. minced fresh thyme
- Freshly ground black pepper
- 2 Tbs. grated Parmigiano-Reggiano; more for serving
Pea Tortilla with Mint and Yogurt
By lorik
Preheat the broiler. In a large, ovenproof, nonstick skillet, melt the butter
- 4 tablespoons unsalted butter
- 1/2 pound frozen baby peas—thawed, drained and patted dry
- 1 1/2 cups plain Greek-style yogurt
- 8 large eggs
- 1/2 cup coarsely chopped mint
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper