Johnwhorfin's profile page
Recipes
Slow-Cooked Salmon, Chickpeas, and Greens
By johnwhorfin
Try this delicious Slow-Cooked Salmon, Chickpeas, and Greens recipe
- 2 tablespoons olive oil, plus more
- 1 15.5-ounce can chickpeas, rinsed
- 1/2 teaspoon ground cumin
- Kosher salt, freshly ground pepper
- 1 garlic clove, thinly sliced
- 1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
- 1 teaspoon honey
- 4 6-ounce skinless salmon fillets
- 1/2 small shallot, very finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Kosher salt, freshly ground pepper
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 2 tablespoons capers, rinsed, patted dry
Brothy Heirloom Beans with Cream
By johnwhorfin
Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high
- 2 cups mixed dried heirloom beans, soaked overnight
- 2 quarts chicken stock or low-sodium chicken broth
- 4 sprigs thyme, plus leaves for serving
- Kosher salt, freshly ground pepper
- 1/2 cup heavy cream
- Flaky sea salt
- Olive oil (for serving)
Simple Hash Browns
By johnwhorfin
Using the large holes of a box grater to coarsely grate the potatoes
- 1 1/2 pounds (about 2 large potatoes) russet potatoes, peeled
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 scallion, trimmed
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter, divided
Baked Sticky Honey and Sriracha Chicken
By johnwhorfin
Heat oven to 350 degrees F
- One 4-pound chicken, cut into 10 pieces
- 1/3 cup all purpose flour
- 5 tablespoons melted butter
- 1/4 cup honey
- 2 tablespoons Sriracha
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Kosher salt and ground pepper
Copycat Ruth's Chris Sweet Potato Casserole
By johnwhorfin
Instructions Bake the sweet potatoes until they are tender
- 2 large sweet potatoes
- 3 tablespoons butter
- 2 tablespoons half & half
- salt, to taste
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 cup pecans
- 1/3 cup butter
Macaroni Pie
By johnwhorfin
Preheat oven to 350F. Butter a 2-quart baking dish or deep 9-inch ovenproof skillet
- 1 pound dry linguine, broken in half
- 1/4 cup (1/2 stick) butter
- 1 small white onion, diced
- 1 (8 ounce) tub burrata cheese, chopped
- 2 cups whole milk ricotta
- 1 cup grated Parmigiano Reggiano
- 1 cup chopped parsley
- 3 tablespoons chopped chives
- 2 eggs
- 1 teaspoon freshly ground black pepper
Caprese Tomato Salad
By johnwhorfin
How to Make It Combine tomatoes and 1/8 tsp
- 3 3 3 cups halved multicolored cherry tomatoes
- 3 3 3 cups halved multicolored cherry tomatoes
- 3 3 3 cups halved multicolored cherry tomatoes
- 1/8 1/8 1/8 teaspoon kosher salt
- 1/8 1/8 1/8 teaspoon kosher salt
- 1/8 1/8 1/8 teaspoon kosher salt
- 1/2 1/2 1/2 cup fresh basil leaves
- 1/2 1/2 1/2 cup fresh basil leaves
- 1/2 1/2 1/2 cup fresh basil leaves
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 tablespoon balsamic vinegar
- 1 1 1 tablespoon balsamic vinegar
- 1 1 1 tablespoon balsamic vinegar
- 1/2 1/2 1/2 teaspoon black pepper
- 1/2 1/2 1/2 teaspoon black pepper
- 1/2 1/2 1/2 teaspoon black pepper
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon kosher salt
- 1 1 1/3 ounce diced fresh mozzarella cheese (about 1/3 cup)
- 1 1 1/3 ounce diced fresh mozzarella cheese (about 1/3 cup)
- 1 1 1/3 ounce diced fresh mozzarella cheese (about 1/3 cup)
- 80 80
- 80 80
- 80 80
- 5.8g 5.8g
- 5.8g 5.8g
- 5.8g 5.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 2.7g 2.7g
- 2.7g 2.7g
- 2.7g 2.7g
- 0.4g 0.4g
- 0.4g 0.4g
- 0.4g 0.4g
- 2g 2g
- 2g 2g
- 2g 2g
- 5g 5g
- 5g 5g
- 5g 5g
- 2g 2g
- 2g 2g
- 2g 2g
- 5mg 5mg
- 5mg 5mg
- 5mg 5mg
- 1mg 1mg
- 1mg 1mg
- 1mg 1mg
- 207mg 207mg
- 207mg 207mg
- 207mg 207mg
- 23mg 23mg
- 23mg 23mg
- 23mg 23mg
- 4g 4g
- 4g 4g
- 4g 4g
- 0g added sugars 0g
- 0g added sugars 0g
- 0g added sugars 0g
- 80 80
- 80 80
- 80 80
- 5.8g 5.8g
- 5.8g 5.8g
- 5.8g 5.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 2.7g 2.7g
- 2.7g 2.7g
- 2.7g 2.7g
- 0.4g 0.4g
- 0.4g 0.4g
- 0.4g 0.4g
- 2g 2g
- 2g 2g
- 2g 2g
- 5g 5g
- 5g 5g
- 5g 5g
- 2g 2g
- 2g 2g
- 2g 2g
- 5mg 5mg
- 5mg 5mg
- 5mg 5mg
- 1mg 1mg
- 1mg 1mg
- 1mg 1mg
- 207mg 207mg
- 207mg 207mg
- 207mg 207mg
- 23mg 23mg
- 23mg 23mg
- 23mg 23mg
- 4g 4g
- 4g 4g
- 4g 4g
- 0g added sugars 0g
- 0g added sugars 0g
- 0g added sugars 0g
Chipotle's actual guacamole recipe in 7 easy steps
By johnwhorfin
Directions: Scoop the avocados, and place in a medium bowl
- 2 ripe Hass avocados
- 2 teaspoons lime juice
- 2 tablespoons cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1/2 a jalapeño, including seeds, finely chopped
- 1/4 teaspoon kosher salt
Cajun Chicken Cassoulet
By johnwhorfin
How to Make It Step 1 Preheat oven to 400°
- 1 1 1/2-inch 1 (16-oz.) package Cajun smoked sausage, cut into 1/2-inch slices
- 6 6 2 1/4 and boned chicken thighs (about 2 1/4 lb.)
- 1 1 1 teaspoon salt
- 1 1 1 large onion, chopped
- 1 1 1 medium-size green bell pepper, chopped
- 2 2 2 celery ribs, chopped
- 4 4 4 garlic cloves, chopped
- 2 2 cans 2 (16-oz.) cans cannellini beans, drained and rinsed
- 1 1/2-oz.) 1 1/2-oz.) 1 (14 1/2-oz.) can diced tomatoes
- 1 1/2 1 1/2 1/2 cups chicken broth
- 1/2 1/2 package 1/2 (16-oz.) package frozen sliced okra, thawed
- 1 1/2 1 1/2 1/2 teaspoons Cajun seasoning
- Toasted Herbed Breadcrumb Topping (optional)
Potato and Leek Soup
By johnwhorfin
How to Make It Step 1 In a large saucepan, melt the butter
- 3 tablespoons unsalted butter
- 1 large leek, white and light green parts only, thinly sliced
- 1 medium onion, chopped
- 1 small fennel bulb—halved, cored and chopped
- 1 medium celery rib, thinly sliced
- 1 medium shallot, finely chopped
- 1 thyme sprig
- 1 large garlic clove, minced
- Salt
- 8 cups chicken stock or low-sodium broth
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 3 tablespoons finely chopped parsley
- 2 tablespoons finely chopped tarragon
- 1 cup heavy cream
- White pepper