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Recipes
Cajun Macaroni and Cheese
By johnwhorfin
Directions: In a skillet, heat the oil on medium high until it begins to shimmer
- Ingredients:
- 2 500 2 500
- 3 3 3 Tbsp unsalted butter
- 3 3 3 tbsp all-purpose flour
- 1 1 2 – 2 tbsp canola oil
- 2 2 2 cups chopped onion
- 1-1/4 1-1/4 1-1/4 cups chopped celery
- 1-1/4 1-1/4 1-1/4 cups chopped green bell pepper
- 3/4 3/4 3/4 lb. andouille sausage, diced
- 1/2 1/2 1/2 tsp. cayenne
- Kosher salt
- Ground black pepper
- 1 1 15 – 15 oz can of coconut oil
- 6 6 6 oz evaporated milk
- 7 7 7 oz of Cheddar Cheese
- 5 5 5 oz of Smoked Mozzarella
- 1 1 1 Box of Penne Rigate (small rigatoni)
Southern Living
By johnwhorfin
How to Make It Step 1 Preheat oven to 350°F
- 8 ounces uncooked medium shell pasta
- 1 tablespoon olive oil
- 1 cup chopped white onion (from 1 large onion)
- 1 tablespoon minced garlic (about 2 garlic cloves)
- 1 pound ground turkey
- 1 bunch Swiss chard, stems removed, chopped (about 10 oz. chopped leaves)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (24-oz.) jar lower-sodium marinara sauce
- 1/2 cup small fresh basil leaves, divided
- 1 (8-oz.) package pre-shredded whole-milk mozzarella cheese
Perfect Pan-Roasted Chicken Thighs
By johnwhorfin
Preheat oven to 475°. Season chicken with salt and pepper
- skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground pepper
- vegetable oil
Slow Cooker Chicken Tikka Masala
By johnwhorfin
How to Make It Step 1 Heat oil in a large nonstick skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 tablespoon minced peeled fresh ginger
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans unsalted diced tomatoes
- 1/3 cup water
- 3 tablespoons all-purpose flour
- 1 tablespoon garam masala
- 1 1/2 teaspoons paprika
- 1 teaspoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground red pepper
- 4 (6-ounce) skinless, bone-in chicken thighs
- Cooking spray
- 1 cup light coconut milk
- 3 tablespoons chopped fresh cilantro
- 2 cups cooked brown basmati rice
- 1/4 cup plain Greek yogurt
- Calories 406
- Fat 13.5g
- Satfat 5g
- Monofat 4g
- Polyfat 1.4g
- Protein 26g
- Carbohydrate 46g
- Fiber 5g
- Cholesterol 99mg
- Iron 3mg
- Sodium 686mg
- Calcium 80mg
- Sugars 12g
- Est. added sugars 0g
- Calories 406
- Fat 13.5g
- Satfat 5g
- Monofat 4g
- Polyfat 1.4g
- Protein 26g
- Carbohydrate 46g
- Fiber 5g
- Cholesterol 99mg
- Iron 3mg
- Sodium 686mg
- Calcium 80mg
- Sugars 12g
- Est. added sugars 0g
The Ultimate Poutine
By johnwhorfin
Serious Heat For the crispiest fries, freeze the potatoes after Step 4 by spreading them on an unlined baking shee...
- For the Gravy (See Note Above):
- 1 tablespoon canola or vegetable oil
- 2 pounds beef oxtails
- 1 pound beef marrow bones
- 1 pound veal bones
- 1 pound chicken necks, backs, or legs
- 2 medium carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large onion, quartered
- 4 medium cloves garlic, smashed and peeled
- 1 quart homemade chicken stock or low-sodium broth
- 3 quarts water
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon rice vinegar
- Kosher salt
- For the Fries:
- 4 large skin-on russet potatoes (about 2 pounds), cut into 1/4-inch sticks on a mandoline
- 2 quarts peanut oil
- 12 ounces freshly made white cheddar cheese curds (preferably not more than 24 hours old), either store-bought or homemade, at room temperature and broken into bite-size pieces
Za'atar Potato Chips
By johnwhorfin
Serious Heat A Middle Eastern spice mix finds its way to potato-chip-flavor stardom
- 1 recipe Extra-Crunchy Potato Chips (see note above)
- Kosher salt
- 1/4 cup store-bought za'atar spice blend (available at specialty food stores and Amazon)
Chickpea Panzanella
By johnwhorfin
How to Make It Step 1 Preheat oven to 350°F
- 1 1 1 (8-oz.) ciabatta loaf
- 1 1 1 (8-oz.) ciabatta loaf
- 1 1 1 (8-oz.) ciabatta loaf
- 2 2 2 cups cherry tomatoes, halved
- 2 2 2 cups cherry tomatoes, halved
- 2 2 2 cups cherry tomatoes, halved
- 1 1 can 1 (15-oz.) can unsalted chickpeas, drained and rinsed
- 1 1 can 1 (15-oz.) can unsalted chickpeas, drained and rinsed
- 1 1 can 1 (15-oz.) can unsalted chickpeas, drained and rinsed
- 1 1 can 1 (8.5-oz.) can quartered artichoke hearts, drained
- 1 1 can 1 (8.5-oz.) can quartered artichoke hearts, drained
- 1 1 can 1 (8.5-oz.) can quartered artichoke hearts, drained
- 3 3 3/4 ounces feta cheese, crumbled (about 3/4 cup)
- 3 3 3/4 ounces feta cheese, crumbled (about 3/4 cup)
- 3 3 3/4 ounces feta cheese, crumbled (about 3/4 cup)
- 1/2 1/2 1/2 cup thinly sliced red onion
- 1/2 1/2 1/2 cup thinly sliced red onion
- 1/2 1/2 1/2 cup thinly sliced red onion
- 1/4 1/4 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 1/4 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 1/4 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1/2 1 1/2 1/2 tablespoons red wine vinegar
- 1 1/2 1 1/2 1/2 tablespoons red wine vinegar
- 1 1/2 1 1/2 1/2 tablespoons red wine vinegar
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon black pepper
- 1/4 1/4 1/4 teaspoon black pepper
- 1/4 1/4 1/4 teaspoon black pepper
- 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
- 347 347
- 347 347
- 347 347
- 16g 16g
- 16g 16g
- 16g 16g
- 4.2g 4.2g
- 4.2g 4.2g
- 4.2g 4.2g
- 8.8g 8.8g
- 8.8g 8.8g
- 8.8g 8.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 11g 11g
- 11g 11g
- 11g 11g
- 40g 40g
- 40g 40g
- 40g 40g
- 6g 6g
- 6g 6g
- 6g 6g
- 15mg 15mg
- 15mg 15mg
- 15mg 15mg
- 2mg 2mg
- 2mg 2mg
- 2mg 2mg
- 599mg 599mg
- 599mg 599mg
- 599mg 599mg
- 132mg 132mg
- 132mg 132mg
- 132mg 132mg
- 3g 3g
- 3g 3g
- 3g 3g
- 0g added sugars 0g
- 0g added sugars 0g
- 0g added sugars 0g
- 347 347
- 347 347
- 347 347
- 16g 16g
- 16g 16g
- 16g 16g
- 4.2g 4.2g
- 4.2g 4.2g
- 4.2g 4.2g
- 8.8g 8.8g
- 8.8g 8.8g
- 8.8g 8.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 11g 11g
- 11g 11g
- 11g 11g
- 40g 40g
- 40g 40g
- 40g 40g
- 6g 6g
- 6g 6g
- 6g 6g
- 15mg 15mg
- 15mg 15mg
- 15mg 15mg
- 2mg 2mg
- 2mg 2mg
- 2mg 2mg
- 599mg 599mg
- 599mg 599mg
- 599mg 599mg
- 132mg 132mg
- 132mg 132mg
- 132mg 132mg
- 3g 3g
- 3g 3g
- 3g 3g
- 0g added sugars 0g
- 0g added sugars 0g
- 0g added sugars 0g
Stromboli
By johnwhorfin
Directions: Preheat oven to 500 degrees
- 1/2 lb. pizza dough {I used my fail-proof recipe}
- 1/2 cup pizza sauce
- 1 1/2 cups grated mozzarella cheese
- 9 slices salami
- 7 slices deli honey ham
- 1 egg, beaten
- dried parsley & parmesan cheese {optional}
- extra pizza sauce for dipping {optional}
Lemon and Herb Roast Chicken
By johnwhorfin
Directions 1. Preheat the oven to 425°F
- 1 whole chicken (approximately 4 1/2 pounds)
- 4 tablespoons unsalted butter, at room temperature
- 3 lemons, halved
- 1/2 bunch thyme
- 1/2 bunch rosemary
- Salt and freshly ground black pepper
BA’s Best Macaroni and Cheese
By johnwhorfin
Preheat oven to 350°. Melt 2 Tbsp
- unsalted butter, divided
- panko (Japanese breadcrumbs)
- finely grated Parmesan
- fresh thyme leaves
- kosher salt, divided, plus more
- cavatappi or other short curly pasta
- whole milk
- small onion, grated
- garlic clove, finely grated
- all-purpose flour
- grated Fontina cheese
- grated Gruyère
- grated sharp white cheddar
- English mustard powder (such as Colman’s)
- Pinch of cayenne pepper