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Recipes
BBQ Meatballs
By johnwhorfin
Preheat oven to 350 degrees
- FOR MEATBALLS
- 1-1/2 pound Ground Beef
- 3/4 cups Oats
- 1 cup Milk
- 3 Tablespoons Very Finely Minced Onion
- 1-1/2 teaspoon Salt
- Plenty Of Ground Black Pepper, to taste
- _____
- FOR COOKING MEATBALLS
- 1 cup All-Purpose Flour (coating For Frozen Meatballs)
- Canola Oil
- _____
- FOR SAUCE
- 1 cup Ketchup
- 2 Tablespoons Sugar
- 3 Tablespoons Vinegar
- 2 Tablespoons Worcestershire
- 4 Tablespoons (to 6 Tablespoons) Onion
- 1 dash Tabasco
Trisha Yearwood's Slow Cooker Mac and Cheese - Spicy Southern Kitchen
By johnwhorfin
Instructions Spray a 4-quart slow cooker with cooking spray and add macaroni, evaporated milk, whole milk, butter...
- 8 ounces cooked elbow macaroni (I only cooked it for half the time on the box)
- 1 (12-ounce) can evaporated milk
- 1-1/2 cups whole milk
- 1/4 cup (1/2 stick) butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs, beaten
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups)
- Dash of paprika
Sheet Pan Roasted Pork With Apples and Potatoes
By johnwhorfin
Ingredients 1 (1-lb.) pork tenderloin, trimmed 3 tablespoons olive oil, divided 1 1/2 tablespoons chopped fresh...
- 1 1 1 (1-lb.) pork tenderloin, trimmed
- 3 3 3 tablespoons olive oil, divided
- 1 1/2 1 1/2 1/2 tablespoons chopped fresh thyme, divided
- 1 1/2 1 1/2 1/2 tablespoons chopped fresh rosemary, divided
- 1 1/4 1 1/4 1/4 teaspoons kosher salt, divided
- 3/4 3/4 3/4 teaspoon black pepper, divided
- 1 1 2-in. pound Yukon Gold potatoes, cut into 2-in. wedges
- 1 1 10 large Braeburn apple, sliced (about 10 oz.)
- 6 6 6 ounces haricots verts (French green beans), trimmed
- 3 3 3 tablespoons unsalted chicken stock
- 3 3 3 tablespoons unsalted butter
- 1 1/2 1 1/2 1/2 tablespoons apple cider vinegar
- 421 421
- 22g 22g
- 8g 8g
- 13g 13g
- 27g 27g
- 31g 31g
- 4g 4g
- 10g 10g
- 0g sugars 0g
- 691mg 691mg
- 5% 5% DV
- 33% 33% DV
- 421 421
- 22g 22g
- 8g 8g
- 13g 13g
- 27g 27g
- 31g 31g
- 4g 4g
- 10g 10g
- 0g sugars 0g
- 691mg 691mg
- 5% 5% DV
- 33% 33% DV
Shrimp and Black Bean Tacos
By johnwhorfin
How to Make It Step 1 Heat oil in a large nonstick skillet over medium-high
- 2 teaspoons canola oil
- 3/4 pound medium shrimp, peeled and deveined
- 1 1/2 teaspoons ground cumin, divided
- 1/8 teaspoon ground red pepper
- 1 (15-oz.) can unsalted black beans
- 1/2 teaspoon chili powder
- 8 (6-in.) corn tortillas
- 1 cup hot cooked brown rice
- 1/2 cup fresh pico de gallo
- 1/4 cup sliced green onions
- 1 ripe avocado, thinly sliced
- Fresh cilantro leaves
- Calories 408
- Fat 11g
- Satfat 1g
- Monofat 4.9g
- Polyfat 2.2g
- Protein 22g
- Carbohydrate 61g
- Fiber 11g
- Cholesterol 107mg
- Iron 2mg
- Sodium 323mg
- Calcium 138mg
- Sugars 4g
- Est. added sugars 0g
- Calories 408
- Fat 11g
- Satfat 1g
- Monofat 4.9g
- Polyfat 2.2g
- Protein 22g
- Carbohydrate 61g
- Fiber 11g
- Cholesterol 107mg
- Iron 2mg
- Sodium 323mg
- Calcium 138mg
- Sugars 4g
- Est. added sugars 0g
Charred Snap Beans with Whole Lemon Dressing and Mozzarella
By johnwhorfin
Prepare a grill for medium-high
- 1/2 garlic clove, grated
- 1/2 lemon (peel and all), sliced, seeds removed, chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil, plus more
- Kosher salt and freshly ground black pepper
- 1 pound mixed snap beans (such as green, wax, and/or Romano), trimmed
- 1/2 pound fresh mozzarella, coarsely torn
- 1/2 cup torn fresh basil leaves
Roasted Carrots with Carrot Top Pesto and Burrata
By johnwhorfin
Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garli...
- For the carrot top pesto: :
- 4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
- Handful basil leaves
- 1/2 cup walnuts, toasted
- 1 ounce grated Parmesan cheese
- 1 medium garlic clove, halved lengthwise
- 1 teaspoon Maldon or other flaky sea salt
- 1/2 cup extra-virgin olive oil
- For the carrots::
- 20 small carrots, scrubbed and tops trimmed but stems left on
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 teaspoon plus a few pinches flaky salt
- 1/2 pound burrata, drained and at room temperature
- 3 tablespoons carrot top pesto, plus more to taste
- Small handful basil leaves
- Half a lemon
- Bread, for serving (optional)
Fresh 7-Layer Dip
By johnwhorfin
This recipe for a simplified, healthier version of traditional seven-layer dip uses fresh ingredients and will be g...
- REFRIED BLACK BEANS:
- 2 teaspoons extra-virgin olive oil
- 1/4 cup finely chopped yellow or white onion, about 1/4 medium onion
- 1 clove garlic, pressed or minced
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- 1/4 cup water
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- GUACAMOLE:
- 2 medium avocados, halved and pitted
- 1 tablespoon lime juice, about 1/2 medium lime
- 1/4 teaspoon salt
- PICO DE GALLO:
- 1 large or 2 medium tomatoes, chopped, about 1 1/2 cups chopped
- 1/4 cup finely yellow or white onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, about 1/2 medium lime
- 1/4 teaspoon salt
- 1/2 cup salsa verde, homemade or jarred, or your favorite salsa
- Handful of pickled jalapeños, chopped (optional, if you like spice)
Pan-Roasted Salmon with Collards and Radish Raita
By johnwhorfin
Preheat oven to 350°. Squeeze excess liquid from daikon and cucumber
- 4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)
- 1/4 English hothouse cucumber, grated (about 1/2 cup)
- 1 cup plain 2% fat Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh mint
- of cayenne pepper
- Kosher salt, freshly ground pepper
- 2 tablespoons olive oil, divided
- 2 garlic cloves, sliced
- 2 bunches collard greens, center ribs and stems removed, leaves cut into 1-inch strips (about 14 cups)
- 4 6-ounce pieces skin-on salmon fillets
- 2 red radishes, trimmed, thinly sliced
- 1 tablespoon Sherry vinegar
Nachos with Cheese Sauce
By johnwhorfin
Recipe adapted from Homer Murray, River Styx, Brooklyn, NY
- 2 boneless, skinless chicken breasts
- One 12-ounce bottle dark beer (such as Negra Modelo)
- 2 ancho chiles, stemmed and seeded
- 2 teaspoons kosher salt
- 8 ounces cheddar cheese, grated (3 cups grated)
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 1/4 cup finely chopped pickled jalapeños
- 2 tablespoons hot sauce
- Kosher salt, to taste
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 cup thinly sliced red radishes (5 radishes)
- 1/2 cup pickled jalapeños
- 1 cup packed cilantro leaves, on the stem
- 2 tablespoons finely chopped chives
Slow Cooker Lasagna Soup
By johnwhorfin
Makes 8 Servings Directions In a large slow cooker, combine all ingredients except pasta and cheeses
- 1 pound Italian sausage links, cut into bite-sized pieces
- 2 large onions, diced
- 5 garlic cloves, minced
- 1 tablespoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1-6 ounce can tomato paste
- 1-28 ounce can fire-roasted tomatoes
- 2 bay leaves
- 6 cups chicken broth
- Salt and pepper, to taste
- 10 ounces curly pasta (fusilli)
- Ricotta and mozzarella cheeses for topping