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Recipes
5 Ingredient Mexican Quinoa
By lorik
Preheat a large skillet over medium heat
- 1 cup fresh (or frozen) corn kernels
- 1 (15 oz) can organic black beans
- 3 cups cooked white quinoa (from 1 cup uncooked)
- 1 tablespoon ground cumin
- 1 cup jarred salsa
- Cilantro to garnish (optional)
Coffee Semifreddo
By lorik
Line the bottom of an 8-inch springform pan with parchment paper slightly larger than the bottom, then lightly coat...
- WHIP:
- Makes 12 servings (one 8-inch dessert)
- Total time: 30 minutes + freezing
- 2 cups heavy cream
- 3/4 cup sugar, divided
- BEAT:
- 5 egg yolks, room temperature
- 2 Tbsp. instant espresso powder
- 2 Tbsp. coffee liqueur
- 1 Tbsp. pure vanilla extract
- 1/4 tsp. table salt
- GARNISH:
- Chopped chocolate covered espresso beans
- Whipped cream (optional)
Turkey Wellington Sauce
By lorik
Combine red wine, port, broth, sugar, and shallots in a saucepan; bring to a boil and cook until reduced to 1 cup, ...
- COMBINE:
- 2 cups dry red wine (such as Rioja)
- 1 cup tawny port
- 1 ⁄2 cup low-sodium chicken broth
- 1 ⁄3 cup sugar
- 1 ⁄4 cup sliced shallots
- STIR:
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 2 Tbsp. coarse-ground mustard
- 2 Tbsp. cold unsalted butter
- Salt to taste
White Pasta with Garlic Parmesan Bread Crumbs
By lorik
In a skillet, melt butter with a splash of olive oil, then add the garlic and cook until it just starts to bro...
- 2 tablespoons butter
- splash of olive oil
- 2 small cloves garlic, minced
- 1 1/2 cups fresh bread crumbs
- 1/4 cup grated Parmigiano
- handful flat-leaf parsley chopped
- pinch of lemon zest
- 1/2-1 pounds linguine (or whatever pasta you like) or less if you like the pasta really thick with the milky sauce.
- 1/2-3/4 cups milk You can also add some of the hot pasta water if you find it's a bit dry
- 2 cups ricotta (at room temperature)
- 1/4 cup grated Parmigiano or Pecorino Romano cheese
- Salt and pepper, to taste
Chopped Barbecue Chicken Salad
By lorik
Make the dressing: Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside
- For the dressing:
- 1 cup plain Greek yogurt
- 2 tablespoons water
- 2 medium scallions, thinly sliced
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the salad:
- 3 cooked boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1/2 cup barbecue sauce, divided
- 8 cups finely shredded red cabbage (from about 1/2 a medium head)
- 2 medium tomatoes, cored and diced
- 1 1/2 cups fresh or thawed frozen corn kernels
- 1 1/2 cups shredded cheddar cheese
- 4 medium scallions, thinly sliced
- 1 cup crushed tortilla chips
Sweet and Salty Steak with Carmelized Corn
By lorik
New York strips are great, but if another cut is your favorite, use it
- For the sauce:
- 1/2 cup granulated sugar
- 2 Tbsp water
- 1/4 tsp kosher salt
- 1/4 cup white wine vinegar
- For the steaks:
- 1/2 cup packed brown sugar
- 4 tsp kosher salt
- 1 1/2 tsp coarsely ground pepper
- 1/2 tsp cayenne pepper
- 4 New York Strip steaks, trimmed (10 oz each)
- 2 Tbsp unsalted butter, melted
- 3 ears sweet corn
- 1 small red onion, cut into 1/2 inch thick slices
- 1/4 cup chopped fresh basil
Salt Water Mouth Rinse
By lorik
Start by bringing 8 ounces of warm water to a rolling boil, about 10 minutes
- 8 ounces warm water
- 1 teaspoon salt
- 2 teaspoons baking soda (optional)
Maple Glazed Pork Tenderloin
By lorik
Whisk coating ingredients together and spread out onto pan
- Glaze:
- 2 1 1/4 lb Pork Tenderloins
- 1/2 cup maple syrup
- 1/4 cup molassas
- 2 Tablespoons Bourbon
- 1/8 teaspoon cinnamon
- Pinch ground clove
- Pinch cayenne pepper
- Coating:
- 1/4 cup corn starch
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 teaspoons pepper
- Glaze Variation:
- Sweet pork tenderloin:
- 1/2 cup Worcestershire sauce
- 1/2 cup low sodium soy sauce
- 1 cup ketchup
- 1 cup honey
Quick Breads
By lorik
Pumpkin Bread: Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil and light brown sugar, 1/4 cup water, 2 eggs a...
- Preheat the oven to 350 degrees F and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.
- Add the batter and bake until a toothpick inserted into the center of the loaf comes out clean (see recipes for times).
- Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.
Spanish Manchego Tortilla Bites
By lorik
Mix 4 cups potato chips with 12 lightly beaten eggs; let sit until softened, 5 to 10 minutes
- 4 cups potato chips
- 12 lightly beaten eggs
- 2 Tbsp olive oil
- 4 ounces manchego cheese, cubed
- 4 ounces muenster cheese, cubed