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Recipes
beef chili
By dhoffmanlatter
Heat oil in large heavy-based pot (or casserole pot) over medium-high heat
- Toppings:
- 1 tablespoon olive oil
- 2 large yellow onions diced
- 1 green pepper (capsicum) diced
- 1-2 jalapeño peppers finely chopped (with seeds)
- 8 cloves garlic, chopped or minced (or 2 tablespoons minced garlic)
- 2 pounds (1 kg) ground beef mince
- 2 tablespoons ground cumin
- 1-2 tablespoons chili powder (adjust to your tastes)
- 2 teaspoons smoked paprika (or sweet paprika)
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne (adjust to your tastes)
- 14 ounces (410 g) can crushed tomatoes
- 15 ounces (420 g) can tomato sauce (American) (or condensed tomato soup for Aussies)
- 2 cups (500 ml) beef or chicken broth
- 28 ounces (800 g) cans kidney beans, drained
- 14 ounces (400 g) can black beans, drained
- Sour Cream
- Grated Cheddar Cheese
- Sliced Jalapeños
- Chopped Green Onions
- Fresh Cilantro Leaves
Zesty Lime Shrimp and Avocado Salad
By dhoffmanlatter
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper
- 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
- 1 medium tomato, diced
- 1 hass avocado, diced
- 1 jalapeno, seeds removed, diced fine
- 1/4 cup chopped red onion
- 2 limes, juice of
- 1 tsp olive oil
- 1 tbsp chopped cilantro
- salt and fresh pepper to taste
Balsamic Glazed Caprese Chicken
By dhoffmanlatter
Preheat oven to 210°C | 410°F
- 6 skinless , bone-in chicken thighs
- 1 teaspoon dried oregano*
- 1 teaspoon dried basil*
- 1 teaspoon salt
- cracked black pepper , to taste
- 1 tablespoon olive oil (or a light spray of cooking oil spray)
- 2 tablespoons minced garlic
- 1/3 cup balsamic vinegar
- 2 1/2 tablespoons brown sugar , packed
- 1 1/2 cups grape or cherry tomatoes , divided
- 8 0z (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices**
- 1/4 cup fresh basil leaves , chiffonade
- Balsamic Glaze: (Optional To Serve)
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar , packed
Skinny Taste Black Bean soup
By dhoffmanlatter
Rinse beans and place in a large pot with about 8 cups of water
- For the beans:
- 1 lb dry black beans
- 1 small bell red pepper
- 1 small onion, quartered
- 2 cloves garlic
- 3 bay leaves
- For the soup:
- 1 tbsp olive oil
- 1 large onion, minced
- 1/2 cup chopped parsley
- 1 red pepper, minced
- 2 medium carrots, shredded
- 5 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1/4 (2 oz) cup white wine
- 1 tsp cumin
- 1 tsp oregano
- 1 chicken bullion (vegans use vegetable bullion)
- salt and black pepper
Chicken with Mushroom sauce
By dhoffmanlatter
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 teaspoons canola oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped shallots
- 1 (8-ounce) package presliced mushrooms
- 2 minced garlic cloves
- 1/2 cup dry white wine
- 1 1/2 teaspoons all-purpose flour
- 3/4 cup fat-free, lower-sodium chicken broth
- 2 tablespoons butter
- 1 teaspoon minced fresh thyme
Homemade Basil Pesto
By dhoffmanlatter
Heat a skillet (or pan) over medium-high heat; toast pine nuts until golden, tossing occasionally in the pan
- 1/4 cup pine nuts, lightly toasted
- 2 cups basil leaves, washed and packed
- 2 cloves garlic, peeled
- 1/3 cup grated parmesan cheese
- 1/3 cup olive oil
- salt to taste
White Peach Sangria rum punch
By dhoffmanlatter
combine all in punch bowl with ice
- 1 bottle Pinot Grigio
- 1 1/4 cups mango rum
- 1 1/4 cups peach schnapps
- 4 lemons squeezed and cut up
- 4 limes squeezed and cut up
- 4 oranges cut up
- jar of sliced peaches cut up
- 2 1/2 cups lemon lime soda
- add blueberries and raspberries when ready to serve
Cheddar Bacon Wafers
By dhoffmanlatter
Cook the bacon in a cast iron skillet and chop in a food processor into small bits
- 2 slices bacon
- 4 ounces unsalted butter, room temperature
- 1 cup unbleached flour
- 1/2 cup finely grated gruyere
- 3 tablespoons grated parmesan reggiano
- 1/2 teaspoon sea salt
- pinch cayenne
Chicken breasts with lemon
By dhoffmanlatter
Season flour with salt and pepper, and dredge the chicken all over
- 1/2 cup flour for dredging
- Salt and freshly ground pepper to taste
- 4 skinless boneless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 4 sprigs fresh thyme or 1 teaspoon dried
- 2 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 2 teaspoons grated lemon rind
- 3 tablespoons lemon juice
- 1/2 cup chicken broth, fresh or canned
- 2 tablespoons butte
Mark's Salmon
By dhoffmanlatter
1. season the fish with the salt, pepper and seasoning prior to cooking
- 2-4 pieces of salmon (can use other fish)
- olive oil and little bit of butter
- salt and pepper, cajun seasoning
- 1 diced red pepper
- 1/2 red onion diced
- can of white corn or fresh corn off the cob
- 1 can black beans drained and rinsed
- 1 avocado cut up
- 1 mango cut up
- cilantro chopped
- dash of italian dressing