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Recipes
Penne with shrimp and herbed cream sauce
By dhoffmanlatter
Bring a large pot of salted water to a boil over high heat
- 1 pound penne pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 (15-ounce) can whole tomatoes, drained, roughly chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan
Congo Squares
By dhoffmanlatter
1. melt butter and blend in brown sugar
- 1 bag chocolate chips
- nuts -optional
- 3 eggs
- 1 t vanilla
- 1 box brown sugar
- 2 sticks butter
- 2 3/4 flour
- 1/2 t salt
- 2 1/2 t baking powder
Grilled Tequila Lime Chicken Taco Salad
By dhoffmanlatter
Grilled tequila lime chicken taco salad is the ultimate simple recipe for those warm summer nights
- TEQUILLA MARINADE:
- 4 chicken thighs, boneless, skinless fillets
- Juice of 2 limes (1/2 cup)
- 1/3 cup Tequila
- 3 tablespoons honey
- 1 teaspoon garlic, minced or crushed
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- SALAD:
- 4 cups Romaine lettuce leaves, chopped (or Cos lettuce)
- 1 cup grape tomatoes, halved
- 1 yellow pepper, deseeded and sliced
- 4 mini tortilla wraps
- AVOCADO DRESSING:
- 1 ripe avocado, peeled and seed removed
- 1/2 cup plain yogurt or sour cream
- 1/4 reserved Tequila Marinade (see instructions below)
- Salt, to taste
Easy spring asparagus tart
By dhoffmanlatter
Preheat the oven to 400 degrees F
- 1 tablespoon all-purpose flour, plus more for dusting
- 1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)
- 1 cup mascarpone
- 1 1/2 teaspoons kosher salt
- 1 large egg, beaten
- 1 lemon, zest finely grated (about 1 tablespoon)
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 pound pencil asparagus, woody bottoms trimmed off
- 1 tablespoon olive oil
- Freshly ground black pepper
Great Bean and Corn Chowder
By dhoffmanlatter
1. soak beans overnight- drain 2 next day cover beans in broth 1-2 inches, bring to a boil then simmer
- 2 cups great northern beans washed
- 2 qts chicken stock
- 1 heaping t basil
- 1 heaping t oregano
- 1 heaping t rosemary
- 1 heaping t thyme
- 1 bay leaf
- 1 can tomatoes with juice
- 1 chopped onion
- 4 T olive oil
- large pinch cayenne pepper
- 1/2 pound sausage sliced
- 1/2 mushrooms, sliced
- 1 can corn
- salt and pepper
Spicy Chicken casserole
By dhoffmanlatter
Line a 9-by-13-inch baking dish with 2 pieces of foil
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 hot Italian sausages
- 1 tablespoon olive oil, plus more if needed
- 10 ounces button mushrooms, sliced
- 1 green bell pepper, chopped
- 8 sundried tomato halves, chopped
- 1 pound spaghetti, broken into small pieces
- 2 tablespoons all-purpose flour
- 1/2 cup half-and-half
- 1 tablespoon chopped fresh basil
- 3/4 cup grated Parmesan
Slow-Cooker Seafood Gumbo
By dhoffmanlatter
1) Discard all but a thin coating of fat from the skillet
- 2 stalks celery, sliced (1 1/2 cups)
- 1 medium onion, sliced (1 cup)
- 1 green pepper, chopped (1 1/2 cups)
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 14-ounce can diced tomatoes
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme leaves
- 1 pound large raw shrimp, cleaned
- 1/2 pound sausage
- 1 pound fresh or frozen lump crabmeat
Beef Burgundy Vegetable Medley
By dhoffmanlatter
1.preheat oven to 350. 2
- 2 T olive oil
- 6 slices bacon cut into cubes
- 2 lb stew meat
- pepper
- 10 small leeks, washed with 2 inches of gree on
- 6 carrots cut into pieces
- 1 parsnip chopped
- 8 oz sliced mushrooms
- pearl onions
- frozen peas
- 2 T sugar
- 1 1/2 c beef broth
- 1 1/2 c burgundy wine
- 2 T butter
- 2 T red currant jellly
- 2 T thyme
- 8 small red potatoes, cut in half
- 6 garlic cloves minced
- can tomatoes, cut
- parsley
- buttered noodles (optional)
Lemon Parmesan Salmon & asparagus foil packs
By dhoffmanlatter
Preheat oven or barbecue (grill) following instructions below
- 4 salmon fillets, skin on or off
- 1 pound | 500 grams asparagus spears, wood ends trimmed
- 1/3 cup butter, melted
- 1/3 cup lemon juice, (or juice of 1/2 a lemon)
- 1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
- 2 teaspoons fresh parsley, finely chopped (or dried parsley)
- Salt and pepper, to season
- 2/3 cup fresh grated parmesan cheese
pasta salad
By dhoffmanlatter
1. cook rotini according to package directions
- 12 oz whole grain rotini
- 4 oz fresh baby spinach
- grape tomatoes
- black olives, sliced
- 1/2 cup italian dressing
- feta cheese
- cannellini beans