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Recipes
Chicken and Roasted Poblano Chili
By johnwhorfin
How to Make It Step 1 Preheat oven to 500°
- 2 poblano chiles
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons sea salt, plus more to taste
- 2 teaspoons ground cumin
- 1 /2 to 1 teaspoon dried marjoram or dried oregano
- 1 teaspoon dried fennel
- 1 /2 teaspoon freshly ground pepper, plus more to taste
- 1 (10-ounce) bottle apple juice, preferably unfiltered
- 2 (14-ounce) cans chicken broth
- 1 (14 1/2-ounce) can diced tomatoes
- 2 bay leaves
- 2 (15-ounce) cans cannellini beans, garbanzo beans, navy beans, great Northern beans, or hominy (or combination), rinsed and drained
- 4 cups shredded cooked chicken
- 1 /4 cup chopped fresh cilantro leaves
- Garnishes: avocado slices, lime wedges
- How to Make It
- Step 1
- Preheat oven to 500°.
- Step 2
- Step 3
- Step 4
- Remove bay leaves, and stir in cilantro; season with additional salt and pepper, if desired. Garnish, if desired.
Shrimp Étouffée
By johnwhorfin
Instructions Broth Add the shrimp shells and scraps of onion and celery to a small sauce pot with a little olive ...
- 4 tablespoons butter
- 4 tablespoons flour
- 1 pound shrimp, shelled and deveined
- 1/2 lemon sliced
- 2 cups chicken broth
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 4 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped
- 1 can diced tomato ( around 14 ounce )
- 1 tablespoon Creole or Cajun seasoning (your favorite blend and adjust to your tastes)
- hot sauce to taste
- sea salt to taste
- 2 tablespoons butter
- 1/4 cup green onions, sliced for garnish
- tablespoon Italian parsley, chopped for garnish
Instant Pot Two-Minute Taco Soup
By johnwhorfin
How to Make It Step 1 Set an Instant Pot to Sauté, and heat oil for 2 minutes
- 1 tablespoon canola oil
- 1 1/4 pounds 85/15 ground beef
- 1 cup chopped yellow onion (about 4 oz.)
- 2 tablespoons all-purpose flour
- 2 tablespoons taco seasoning mix (from 1 oz. packet)
- 1 tablespoon ranch dressing mix (from 1 oz. packet)
- 3 cups beef stock
- 1 cup frozen corn kernels
- 1 (17.6-oz.) box crushed tomatoes
- 1 (16-oz.) can kidney chili beans, undrained
- 1 (15-oz.) can black beans, rinsed and drained
- 4 ounces Cheddar cheese, shredded (about 1 cup)
- 1 /2 cup sour cream
- 1 /4 cup chopped scallions
M&M Magic Bars
By johnwhorfin
Position an oven rack in the center of the oven and preheat to 350 degrees F
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish
- 14 chocolate graham crackers
- One 14-ounce can sweetened condensed milk
- One 10-ounce bag mint chocolate chips
- 1 cup cocktail peanuts, coarsely chopped
- 2 cups mini marshmallows
- 1 /2 cup red and green candy-coated chocolates, such as M&M's
- 1 /2 cup coarsely chopped candy canes
- 1 /4 cup red and green sprinkles
Copycat Chili's Queso Dip
By johnwhorfin
Instructions Cut Velveeta cheese into cubes
- 16 oz. Velveeta Cheese
- 1 cup milk (or half and half for an even creamier version)
- 1/2 teaspoon ground cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 (15-oz) can no-bean chili (like Hormel)
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 tablespoon lime juice
- tortilla chips, for serving
Chorizo-Spiced Pulled Pork With Mexican Street Corn Slaw
By johnwhorfin
1 For the Slaw: Combine all ingredients and refrigerate until ready to serve
- For the Slaw:
- 2 cups fresh or frozen cooked corn kernels
- 14 ounces shredded cabbage coleslaw mix
- 2 medium cloves garlic, minced
- 1-2 jalapeño peppers, seeded and minced
- 1 tablespoon chili powder
- 3/4 cup (3 ounces) Mexican cotija cheese, crumbled
- 1/2 cup fresh cilantro leaves and tender stems, chopped
- Fresh juice of two limes
- 1/4 cup mayonnaise
- 1 tablespoon honey
- Kosher salt, to taste
- For the Pulled Pork:
- 2 tablespoons paprika
- 2 tablespoons ancho chili powder
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cloves
- 3 1/2 pounds boneless pork shoulder, cut into 3-inch chunks
- 2 tablespoons canola or vegetable oil
- 1 medium yellow onion, diced
- 5 medium cloves garlic, minced
- 24 ounces Mexcian amber lager
- 2 tablespoons cornstarch
- 2 tablespoons apple cider vinegar, plus more to taste
- 8-10 burger buns or tortillas
Caprese Salsa
By johnwhorfin
How to Make It Combine all ingredients in a medium bowl; gently toss to combine
- 3 3 3 cups cherry tomatoes, quartered
- 3 3 3 cups cherry tomatoes, quartered
- 3 3 3 cups cherry tomatoes, quartered
- 8 8 1 ounces fresh small mozzarella cheese balls (about 1 cup)
- 8 8 1 ounces fresh small mozzarella cheese balls (about 1 cup)
- 8 8 1 ounces fresh small mozzarella cheese balls (about 1 cup)
- 3 3 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 3 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 3 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 3 3 tablespoons very thinly sliced fresh basil
- 3 3 3 tablespoons very thinly sliced fresh basil
- 3 3 3 tablespoons very thinly sliced fresh basil
- 1 1 1 tablespoon white balsamic vinegar
- 1 1 1 tablespoon white balsamic vinegar
- 1 1 1 tablespoon white balsamic vinegar
- 1 1 1 tablespoon thinly sliced shallot
- 1 1 1 tablespoon thinly sliced shallot
- 1 1 1 tablespoon thinly sliced shallot
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 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
Italian Sausage and Cabbage Stew
By johnwhorfin
Method 1 Brown the sausage: Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot
- 1 Tbsp olive oil
- 1 pound sweet Italian sausage, bulk, or removed from casings
- 1 large yellow onion, half sliced and half minced
- 2 garlic cloves, minced
- 1 1/2 cups white wine
- 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
- 1 quart vegetable or chicken stock
- 1 quart water
- 1 teaspoon salt, more to taste
- 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch thick slices
- 2 bay leaves
- 1 cup chopped parsley, loosely packed
- 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish
Slow Cooker Balsamic Chicken Caprese - AOL Food
By johnwhorfin
Serving Size 4 Prep Time 10 min Total Time 4 hr Drizzle olive oil in the bottom of a 4-quart or larger slow coo...
- 2 Tbsp extra virgin olive oil
- 2 Pound boneless, skinless chicken breasts
- 0.5 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
- 14 Ounce diced tomatoes (1 can)
- 0.5 cup balsamic vinegar
- 3 cloves of garlic, minced
- 1 bay leaf
- 1 tsp dried basil
- 1 small red onion, diced
- shredded mozzarella cheese, for serving
- thinly sliced fresh basil, for serving
The Ultimate Cuban Sandwich
By johnwhorfin
Directions Begin by braising the pork shoulder
- 1 pound boneless pork shoulder
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, peeled and gently smashed with the side of your knife
- 1/4 teaspoon dried red chili flakes
- 1 medium onion, sliced
- 1 cup fresh orange juice
- 1 lime, juiced
- 1 cup low-sodium chicken broth
- 2 bay leaves
- 1 long Cuban bread roll
- 3 tablespoons Dijon mustard
- 8 thin slices Swiss cheese
- 1 cup bread and butter pickles
- 8 thin slices deli ham
- Kosher salt and freshly ground black pepper
- Olive oil