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Recipes
Colombian-Style Red Beans
By johnwhorfin
How to Make It Step 1 Program a 6-quart programmable electric pressure cooker to Sauté on Normal heat
- 1 tablespoon canola oil
- 2 ounces fresh Mexican chorizo, casings removed
- 1 medium-size yellow onion, chopped (about 1 cup)
- 1 medium-size red bell pepper, chopped (about 1 cup)
- 3 garlic cloves, chopped (about 1 Tbsp.)
- 3 plum tomatoes, chopped (about 2 cups)
- 2 teaspoons achiote paste
- 2 teaspoons ground cumin
- 1 1/4 teaspoons kosher salt
- 2 1/2 cups unsalted chicken stock
- 1 /2 pounds dried red kidney beans (about 1 1/4 cups)
- 2 tablespoons chopped fresh cilantro
- Nutritional Information
- Calories 164
- Fat 4g
- Satfat 1g
- Unsat 3g
- Protein 10g
- Carbohydrates 22g
- Fiber 8g
- Sugars 3g
- Sodium 437mg
- How to Make It
- Step 1
- Step 2
- Chef's Notes
- This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.
Skillet Nacho Dip
By johnwhorfin
How to Make It Step 1 Preheat broiler with oven rack in upper middle position
- 1 1 1 teaspoon olive oil
- 1 1 1 teaspoon olive oil
- 1 1 1 teaspoon olive oil
- 3/4 3/4 3/4 cup chopped red onion, divided
- 3/4 3/4 3/4 cup chopped red onion, divided
- 3/4 3/4 3/4 cup chopped red onion, divided
- 2 2 2 tablespoons seeded minced jalapeño
- 2 2 2 tablespoons seeded minced jalapeño
- 2 2 2 tablespoons seeded minced jalapeño
- 1 1/2 1 1/2 1/2 tablespoons all-purpose flour
- 1 1/2 1 1/2 1/2 tablespoons all-purpose flour
- 1 1/2 1 1/2 1/2 tablespoons all-purpose flour
- 2 2 2 teaspoons ground cumin
- 2 2 2 teaspoons ground cumin
- 2 2 2 teaspoons ground cumin
- 2 2 2 teaspoons chili powder
- 2 2 2 teaspoons chili powder
- 2 2 2 teaspoons chili powder
- 2/3 2/3 2/3 cup unsalted beef stock
- 2/3 2/3 2/3 cup unsalted beef stock
- 2/3 2/3 2/3 cup unsalted beef stock
- 2 2 2 cooked ground beef patties (from Smoky Caramelized Onion Burgers), finely crumbled
- 2 2 2 cooked ground beef patties (from Smoky Caramelized Onion Burgers), finely crumbled
- 2 2 2 cooked ground beef patties (from Smoky Caramelized Onion Burgers), finely crumbled
- 1 1 1 cup drained unsalted canned pinto beans
- 1 1 1 cup drained unsalted canned pinto beans
- 1 1 1 cup drained unsalted canned pinto beans
- 2 2 1/2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
- 2 2 1/2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
- 2 2 1/2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
- 2 2 2% 1/2 preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
- 2 2 2% 1/2 preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
- 2 2 2% 1/2 preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
- 1/2 1/2 1/2 cup chopped tomato
- 1/2 1/2 1/2 cup chopped tomato
- 1/2 1/2 1/2 cup chopped tomato
- 1/2 1/2 1/2 cup chopped avocado
- 1/2 1/2 1/2 cup chopped avocado
- 1/2 1/2 1/2 cup chopped avocado
- 2 1/2 2 1/2 1/2 cups baked tortilla chips
- 2 1/2 2 1/2 1/2 cups baked tortilla chips
- 2 1/2 2 1/2 1/2 cups baked tortilla chips
- 385 385
- 385 385
- 385 385
- 18.2g 18.2g
- 18.2g 18.2g
- 18.2g 18.2g
- 6.5g 6.5g
- 6.5g 6.5g
- 6.5g 6.5g
- 8g 8g
- 8g 8g
- 8g 8g
- 1.7g 1.7g
- 1.7g 1.7g
- 1.7g 1.7g
- 25g 25g
- 25g 25g
- 25g 25g
- 31g 31g
- 31g 31g
- 31g 31g
- 7g 7g
- 7g 7g
- 7g 7g
- 54mg 54mg
- 54mg 54mg
- 54mg 54mg
- 3mg 3mg
- 3mg 3mg
- 3mg 3mg
- 561mg 561mg
- 561mg 561mg
- 561mg 561mg
- 327mg 327mg
- 327mg 327mg
- 327mg 327mg
- 3g 3g
- 3g 3g
- 3g 3g
- Est. added sugars g
- Est. added sugars g
- Est. added sugars g
- 385 385
- 385 385
- 385 385
- 18.2g 18.2g
- 18.2g 18.2g
- 18.2g 18.2g
- 6.5g 6.5g
- 6.5g 6.5g
- 6.5g 6.5g
- 8g 8g
- 8g 8g
- 8g 8g
- 1.7g 1.7g
- 1.7g 1.7g
- 1.7g 1.7g
- 25g 25g
- 25g 25g
- 25g 25g
- 31g 31g
- 31g 31g
- 31g 31g
- 7g 7g
- 7g 7g
- 7g 7g
- 54mg 54mg
- 54mg 54mg
- 54mg 54mg
- 3mg 3mg
- 3mg 3mg
- 3mg 3mg
- 561mg 561mg
- 561mg 561mg
- 561mg 561mg
- 327mg 327mg
- 327mg 327mg
- 327mg 327mg
- 3g 3g
- 3g 3g
- 3g 3g
- Est. added sugars g
- Est. added sugars g
- Est. added sugars g
Best-Ever Grilled Cheese
By johnwhorfin
Place bread on a cutting board and spread mayonnaise over top side of each; this is key to a golden, delectable cru...
- 1/2 ”-thick Pullman or other white bread
- 2 Tbls mayonnaise
- 1 Tbls unsalted butter
- 2 ounces thinly sliced American cheese or cheddar (about 4 slices)
- Freshly ground black pepper
- Campbell’s Tomato Soup (for serving; optional)
Fried Brussels Sprout Salad Recipe | Tasting Table
By johnwhorfin
Directions 1. Make the roasted butternut squash: Preheat the oven to 350°
- 1/2 1/2 1/2 1/2 1/2 cup cashews, roasted and roughly chopped, plus more for garnish 1/2 cup cilantro leaves, torn 1/2 cup mint leaves, torn, plus mint tip for garnish 1/2 cup Thai basil leaves, torn
Hot and Numbing Xi'an Style Oven-Fried Chicken Wings
By johnwhorfin
Serious Heat Smoky chilies, cumin, and anise combine with mouth-numbing Sichuan peppercorns, cilantro, and scallio...
- 4 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 1 1/2 tablespoons kosher salt
- 1 tablespoon whole cumin seed
- 1 teaspoon whole fennel seed
- 1 tablespoon dried red pepper flakes (preferably Thai)
- 1 tablespoon whole Sichuan peppercorns, seeds removed
- 1 tablespoon brown sugar
- 2 teaspoons vegetable oil
- 1/2 cup chopped fresh cilantro leaves and fine stems
- 4 scallions, thinly sliced
Wild Mushroom Noodle Soup
By johnwhorfin
Submerge porcini mushrooms in 3 quarts cold water in a large bowl
- 1 1/2 ounces dried porcini mushrooms
- 6 garlic cloves, gently smashed
- 1 small bunch thyme
- 2 bay leaves
- 1/2 teaspoon whole black peppercorns
- 1 1/2 cups medium egg noodles
- Kosher salt
- 12 ounces wild mushrooms, cut into 1/4" pieces if large
- 2 medium carrots, peeled, cut into 1/8"-thick slices
- 2 stalks celery, cut into 1/8"-thick slices
- 3 scallions, thinly sliced, green and white parts separated
- Freshly ground black pepper
- 2 tablespoons celery leaves, coarsely chopped
Massaman Chicken
By johnwhorfin
Heat oil in a large heavy pot over medium-high heat
- 1 tablespoon vegetable oil
- 1 4–4 1/2-pound chicken, cut into 10 pieces
- Kosher salt
- 4 medium Yukon Gold potatoes (about 1 1/2 pounds), quartered
- 2 medium red onions, cut into wedges
- 3/4 cup prepared massaman curry paste
- 12 ounces Belgian-style wheat beer
- 4 13.5-ounce cans unsweetened coconut milk
- 2 cups low-sodium chicken broth
- 1/2 cup fish sauce
- 1/4 cup fresh lime juice
- 1 tablespoon palm or light brown sugar
- 1 teaspoon red chile powder
- Freshly ground black pepper
- Cilantro sprigs, fried shallots, and cooked rice (for serving)
Taco "Cupcakes"
By johnwhorfin
Preheat oven to 375 F°. Brown and crumble ground beef in a large skillet over medium-high heat
- 1 pound lean ground beef (I used 96% lean)
- 1 (1 oz.) packet taco seasoning
- 2/3 cup water
- 1 can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 36 wonton wrappers
- Favorite Taco toppings: salsa, sour cream, etc
Slow Cooker Corned Beef and Cabbage
By johnwhorfin
What To Do: Place carrots and potatoes in a 5-quart or larger slow cooker
- 4 large carrots, peeled and cut into 2-inch chunks
- 4 large potatoes, peeled and cut into quarters
- 1 (3- to 4-pound) corned beef brisket (seasoning packet included)
- 1 green cabbage, cut into 1-inch wedges
- 1 1/2 cups apple juice
- 1 1/2 cups water
Crock Pot Pork Carnitas
By johnwhorfin
Directions: Combine salt and spices in a small bowl and mix well
- 1 - 6 to 8 pound boston butt (pork shoulder roast)
- 1 tablespoon olive or vegetable oil
- 1/3 cup creole seasoning
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 lime
- Ortega® Fiesta Flats
- toppings for serving (shredded cheese, sliced avocados, sliced radishes, sour cream, chopped cilantro, pico de gallo or Ortega® Salsa, any variety, etc.)