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Recipes
Classic Cobb Salad
By johnwhorfin
1. For pretty presentation, mix lettuces and divide them between two large plates or bowls
- For the Salad:
- 5 cups iceberg lettuce, chopped
- 5 cups red or green leaf lettuce, chopped
- 1 cup chopped, cooked ham
- 1 cup chopped, cooked chicken
- 2/3 cup blue cheese or gorgonzola crumbles
- 6 strips bacon, cooked and crumbled
- 4 hard-boiled eggs, sliced
- 2 avocados, peeled, pitted and sliced
- 2 medium tomatoes, chopped
- For the Dressing:
- 2 ounces cream cheese, softened
- 1 cup mayonnaise
- 1 1/2 tablespoons freshly squeezed lemon juice
- 4 to 5 ounces blue cheese (or Roquefort or Gorgonzola)
- 1/4 to 1/3 cup milk (best to use 2% or whole)
White Cheddar Chicken, Broccoli & Rice Bake
By johnwhorfin
Brandi Burgess A.K.A. 'Aunt Bee' has been married to the love of her life for 10 years
- 2 chicken breast, cooked and chopped
- 1 cup chicken broth
- 2 cups cooked rice
- 3 cups frozen broccoli florets, thawed and chopped
- 2 shallots, finely chopped
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 1 1/2 cup whole milk
- 1/4 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- 8 oz block of sharp white cheddar cheese, shredded
- 1/2 sleeve Ritz crackers, crushed for topping
- 3 Tbsp Butter, for topping
Braised Collard Greens and Bacon-Pepper Pinto Beans
By johnwhorfin
How to Make It Step 1 Heat oil in a large Dutch oven over medium-high
- 2 tablespoons canola oil
- 11 garlic cloves, divided
- 3 cups vertically sliced yellow onion (from 1 large onion)
- 2 1/2 cups unsalted chicken stock, divided (such as Swanson)
- 1 1/2 teaspoons sugar
- 1 3/4 teaspoons kosher salt, divided
- 4 bunches collard greens (about 11 oz. each), stemmed and chopped
- 3 tablespoons apple cider vinegar
- 2 bacon slices, chopped
- 1 cup chopped red bell pepper (from 1 medium)
- 1/2 cup chopped yellow onion (from 1/2 onion)
- 1 teaspoon ground cumin
- 2 (15-oz.) cans unsalted pinto beans, rinsed and drained
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- Hot sauce (optional)
- Calories 325
- Fat 9g
- Satfat 2.1g
- Monofat 4.1g
- Polyfat 1.9g
- Protein 17g
- Carbohydrate 44g
- Fiber 15g
- Cholesterol 9mg
- Iron 4mg
- Sodium 567mg
- Calcium 321mg
- Sugars 6g
- Est. added sugars 1g
- Calories 325
- Fat 9g
- Satfat 2.1g
- Monofat 4.1g
- Polyfat 1.9g
- Protein 17g
- Carbohydrate 44g
- Fiber 15g
- Cholesterol 9mg
- Iron 4mg
- Sodium 567mg
- Calcium 321mg
- Sugars 6g
- Est. added sugars 1g
Linguine with Red Pesto and Corn
By johnwhorfin
Bring a large pot of salted water to boil
- 1 pound dried linguine fini or other thin pasta
- 4 ripe plum tomatoes
- 15 basil leaves
- 1 tablespoon celery leaves
- 1 tablespoon parsley leaves, plus more for serving
- 1 clove garlic
- 1 pinch salt
- 1/2 cup sliced (or whole) almonds
- 1/4 teaspoon black pepper
- 6 tablespoons olive oil
- 3 ears fresh corn
- Parmesan, for serving (optional)
Ramen Noodles with Spicy Korean Chili Dressing
By johnwhorfin
Instructions Cook the ramen noodles according to package instructions - usually, this means you need to boil them...
- 1 brick of ramen noodles (discard the seasoning packet)
- 1 Tbsp Spicy Korean Chili Seasoning
- 1 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp honey or agave nectar
- 1 green onion, green part only, chopped
Baby Chocolate Cakes
By johnwhorfin
How to Make It Step 1 Preheat oven to 375°F with oven rack in the middle
- Cooking spray
- 2 tablespoons plus 1 tsp. all-purpose flour (20g)
- 3 tablespoons almond meal (20g)
- 1 /4 cup unsweetened cocoa powder (25g)
- 1 /4 cup egg whites (from 2 large eggs) (60g)
- 1 /3 cup plus 1 Tbsp. granulated sugar (80g)
- 5 tablespoons unsalted butter, melted (70g)
- Nutritional Information
- Calories 68
- Fat 4g
- Satfat 2g
- Unsatfat 1g
- Protein 1g
- Carbohydrate 7g
- Fiber 1g
- Sugars 5g
- Added sugars 5g
- Sodium 8mg
- Calcium 0% DV
- Potassium 1% DV
- How to Make It
- Step 1
- Step 2
- Sift flour, almond meal, and cocoa powder into a medium bowl; set aside.
- Step 3
- Step 4
- Return mixer to medium speed, and slowly pour butter down the side of the bowl, scraping down sides of bowl with a spatula as needed. Mix on medium-high until incorporated, 10 to 15 seconds. Reduce speed to low (2 on my KitchenAid).
- Step 5
- Add half of the flour mixture to egg white mixture; beat on low speed until combined, gently scraping down sides of bowl with spatula. Add remaining half of flour mixture; beat on low speed until combined, about 30 seconds.
- Step 6
Grilled Potato and Escarole Salad
By johnwhorfin
Serves 6 as a starter or side dish How to Make Grilled Potato Salad Put the potatoes and 2 Tbs
- 2 2 1/4 lb. medium red potatoes, sliced 1/4 inch thick
- Kosher salt
- 1/3 1/3 1/3 cup extra-virgin olive oil; more as needed
- 1/3 1/3 1/3 cup red wine vinegar
- 2 2 2 tsp. honey
- Freshly ground black pepper
- 1 1 2 6 or 2 small heads escarole, cut into 6 wedges total
- 1 1 6 large red onion, cut crosswise into 6 slices
- 1/2 1/2 1/2 cup basil pesto (homemade or store-bought)
- 2 2 1/4-inch jarred or fresh roasted red bell peppers, cut into 1/4-inch strips
- 3 3 3 Tbs. toasted pine nuts
Panko-Crusted Pork Chops With Roasted Broccoli Rabe
By johnwhorfin
How to Make It Step 1 Heat oven to 450° F with the racks in the upper and lower thirds
- 1 1/2 cups panko bread crumbs
- 1/3 cup Dijon mustard
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon cayenne pepper
- 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
- kosher salt and black pepper
- 1 bunch broccoli rabe (or 2 bunches broccolini), thick stems trimmed
- 2 tablespoons olive oil
- 1 15.5-ounce can cannellini beans, rinsed
- lemon wedges, for serving
- Calories 507
- Fat 19g
- Sat fat 5g
- Cholesterol 115mg
- Sodium 1,047mg
- Protein 49g
- Carbohydrate 33g
- Sugar 2g
- Fiber 3g
- Iron 3mg
- Calcium 88mg
- Calories 507
- Fat 19g
- Sat fat 5g
- Cholesterol 115mg
- Sodium 1,047mg
- Protein 49g
- Carbohydrate 33g
- Sugar 2g
- Fiber 3g
- Iron 3mg
- Calcium 88mg
Buttermilk Fried Chicken Fingers
By johnwhorfin
Daniel Humm and James Kent, The NoMad
- 3 1/2 cups buttermilk
- 3 1/2 cups whole milk
- 1 small Spanish onion, cut into 1/2-inch thick slices
- 2 medium jalapenos, sliced
- 1 tablespoon kosher salt
- 1 tablespoon Tabasco pepper sauce
- 2 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips
- 3 1/2 cups all-purpose flour
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 1 tablespoon plus 1 teaspoon dried thyme
- 2 teaspoons ground sage
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon coarse ground black pepper
- Canola oil, for frying
- Homemade or store bought ranch dressing, for serving
Easy Oven-Cooked Pulled Pork
By johnwhorfin
1. Adjust oven rack to lower position and preheat oven to 300°F (150°C)
- 1 tablespoon (6g) kosher salt
- 5 tablespoons dark brown sugar, divided (4 ounces; 115g)
- Large pinch cayenne pepper
- 1 teaspoon (2g) ground coriander
- 1/2 teaspoon (1g) ground fennel seed
- 1 tablespoon (6g) paprika
- 1 teaspoon (2g) ground cumin
- 1 teaspoon (2g) freshly ground black pepper
- 1 whole bone-in or boneless pork butt (5 to 7 pounds; 2.25 to 3kg)
- 1 cup ketchup (8 ounces; about 225g)
- 1/2 cup dark molasses (4 ounces; about 115g)
- 2 tablespoons (30ml) Worcestershire sauce
- 1 tablespoon (15ml) high-quality liquid smoke, such as Wright's (see note above)
- 1 tablespoon (15ml) brown mustard
- 2 teaspoons (10ml) hot sauce
- 1/2 cup (120ml) cider vinegar, divided
- 1 tablespoon (15ml) vegetable oil
- 1 large onion, finely minced (about 6 ounces; 170g)
- 1 cup (240ml) bourbon
- 1/2 cup (120ml) homemade or store-bought low-sodium chicken stock or water