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Recipes
teriyaki chicken
By dhoffmanlatter
To make sauce: Combine all sauce ingredients in a large bowl and whisk to combine
- 2 lbs boneless skinless chicken meat (thigh or breast), cut into large chunks
- 1/4 cup rice vinegar
- 3/4 cup water
- Pinch of salt
- 1 tablespoon cornstarch
- Oil for deep frying (should be enough to submerge chicken pieces by 1/2 an inch when deep frying ) + 1 1/2 tablespoons oil
- 11/2 teaspoon garlic, minced
- 1/2 grated ginger
- 4 stalks scallion
- SAUCE
- 1/2 cup cornstarch
- 1/4 cup water
- 1 1/2 teaspoons fresh garlic, minced
- 1/2 teaspoon grated ginger
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/2 cup Mirin
- 2 tablespoon Hoisin sauce
- 1 1/2 cup chicken broth
Sauteed Greens with Cannellini Beans and Garlic
By dhoffmanlatter
1.Heat 4 tablespoons oil in large nonstick skillet over medium heat
- 5 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
- 1 cup (or more) vegetable broth or low-salt chicken broth
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- 1 teaspoon (or more) Sherry wine vinegar
- Serve over rice.
Spicy Shrimp and Grits
By dhoffmanlatter
1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high h...
- 3 cups 1% low-fat milk $
- 1 cup water
- 1 tablespoon butter
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup uncooked quick-cooking grits
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 4 slices applewood-smoked bacon
- 1 pound peeled, deveined large shrimp
- 1 cup thinly vertically sliced white onion
- 2 cups grape tomatoes, halved
- 1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
- 1/8 teaspoon ground or crushed red pepper
- 1/4 cup green onion strips
HOMEMADE SPICY ITALIAN MEATBALLS
By dhoffmanlatter
In a bowl, add in the beef, pork, breadcrumbs, cheeses, red pepper flakes, salt, garlic, eggs, milk and pepper
- 1 lb Ground Beef
- 1 lb Ground Pork
- 3/4 cup Breadcrumbs
- 1/2 cup Grated Parmesan
- 1/2 cup Ricotta Cheese
- 1/2 tsp Red Pepper Flakes
- 1/4 tsp Salt
- 3 cloves Garlic; Minced
- 2 Eggs
- 1 tsp Milk
- Pepper
- Oil
- (sauce)
- 3 cloves Garlic; Minced
- 1 Onion; Dinced
- 2 cans Tomato Sauce
- 1/4 cup Minced Parsley
- 3 Tbsp Tomato Paste
- 2 Tbsp Sugar
- 1/4 tsp Salt
Healthified Broccoli Cheddar Soup
By dhoffmanlatter
Separate the stems and the florets from the broccoli
- 1 bunch broccoli
- 1 small onion, finely chopped
- 1 medium red-skinned potato, diced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 1/4 teaspoon freshly grated nutmeg
- 1 cup grated extra-sharp Cheddar
- 1 teaspoon Worcestershire sauce
- One 12-ounce can fat-free evaporated milk
- Kosher salt and freshly ground black pepper
- 2 scallions, thinly slice
Creamy garlic shrimp with parm low cal
By dhoffmanlatter
Heat oil a large skillet over medium-high heat
- 1 tablespoon olive oil
- 1 pound (500 grams) shrimp, tails on or off
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- 1/2 cup dry white wine* or chicken broth
- 1 1/2 cups reduced fat cream**
- 1/2 cup fresh grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
Lightened up Fettuccini Alfredo
By dhoffmanlatter
Make the sauce: Melt the butter in a skillet over medium heat
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt
- 2 tablespoons Neufchtel or low-fat cream cheese
- 3/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- Freshly ground pepper
Aunt Dee's Chicken Almond Salad
By dhoffmanlatter
Combine chicken, celery and lemon juice
- 3 C. cooked chicken breasts, cubed
- 1.5 C. celery, diced
- 3 T. lemon juice
- 1 C. seedless white grapes
- 1 C. toasted almonds
- 0.5 C. mayo
- 0.5 C. yogurt
- 1 avocado
- 2 eggs, hard boiled and sliced
- 1 t. dry mustard
- 1 t. salt
- 0.25 t. pepper
- 1 T. capers
- 0.25 C. light cream
GREEK LEMON GARLIC CHICKEN SALAD
By dhoffmanlatter
Whisk together all the marinade / dressing ingredients in large, shallow dish
- Marinade / Dressing:
- 2 large skinless boneless chicken breasts, halved to make four fillets
- 4 Flatbreads (store bought or use this recipe for homemade)
- 1/4 cup olive oil
- 1/4 cup lemon juice (juice of 1 lemon)
- 1 tablespoon red wine vinegar
- 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
- 2 tablespoons dried oregano
- 1 teaspoon salt
- Cracked pepper
- For The Tazatziki (or use store bought):
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 lebanese cucumber, peeled, deseeded and grated
- 1 clove of garlic, minced
- 1 tablespoon lemon juice
- Pinch of salt
- For The Salad:
- 3 lebanese cucumbers, halved lengthways and sliced thick
- 250 g | 8 oz cherry tomatoes (or grape tomatoes)
- 1 green pepper (capsicum), deseeded and sliced
- 1/2 red onion, sliced thinly
- 7 oz | 200 g marinaded Feta cheese, cubed
- 1/2 cup (3 oz | 80 g) pitted Kalamata olives
Butter crunch lemon bars
By dhoffmanlatter
1. Preheat oven to 350°
- Crust:
- 1/3 cup butter, softened
- 1/4 cup packed dark brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground mace or nutmeg
- 4.5 ounces all-purpose flour (about 1 cup)
- Cooking spray
- Filling:
- 1 cup 1% low-fat cottage cheese
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon grated lemon rind
- 3 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon baking powder
- 1 large egg
- 1 large egg white
- Powdered sugar (optional)