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Recipes
habanero white cheddar broccolini soup
By dhoffmanlatter
Heat a dutch oven or deep pot with a drizzle of olive, add your onions and garlic
- 1 habanero, seeded and finely chopped 1 leak
- 2 bundles broccolini
- 1 white onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 3 sprigs thyme
- 3/4th cup heavy cream
- 1 tablespoon Tessemae's Habanero Ranch
- 1/2 cup white cheddar
- salt, sugar and pepper to taste
turkey bean chili
By dhoffmanlatter
Heat oil in a large skillet over medium-high heat
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves
- 1 pound ground turkey
- 2 cups frozen corn
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 (28 oz) can diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup tomato juice
- 1 (15 oz) can dark red kidney beaks, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
creamy white bean chili
By dhoffmanlatter
In a dutch oven or large saucepan, heat the olive oil over medium heat
- 2 tablespoons olive oil
- 1 small white onion diced
- ½ jalapeño pepper seeded and minced (you can use the whole pepper for a spicier chili)
- 3 garlic cloves minced
- 1½ teaspoon cumin
- 2 tablespoons tapioca flour
- 1 lb. yukon gold potatoes chopped into ½” cubes
- 4 cups vegetable broth
- 2 (15 oz.) cans white beans, drained
- 1 cup corn kernels canned or frozen are fine
- 1 (12 oz.) jar salsa verde (I used Trader Joe’s)
- 1 (4 oz.) can green chiles
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- Cilantro, tortilla chips, avocado + lime wedges to serve
classic italian wedding soup
By dhoffmanlatter
In a medium bowl, combine all meatball ingredients and mix thoroughly
- MEATBALLS:
- 1/2 lb ground chuck
- 1/4 cup Italian panko bread crumbs
- 2 tbsp parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 clove minced garlic
- 2 tbsp milk
- 1 egg beaten
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 11/2 tsp Italian seasoning
- SOUP:
- 2 tbsp olive oil
- 1 cup finely chopped yellow onion
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 3 cloves minced garlic
- 7 cups chicken stock
- 1/4 cup fresh chopped fresh dill
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup acini di pepe
- 2 cup fresh spinach leaves, rinsed, stems removed and julienned
- 1/4 cup parmesan cheese
- READ DIRECTIONS
creamy broccoli and white bean soup
By dhoffmanlatter
Heat the olive oil in a large pan over low heat, and sauté the onions for 5 minutes
- 3 tablespoons olive oil
- 1 medium yellow onion, diced small
- 3 garlic cloves, minced
- 1/4 cup dry white wine
- 1 can white beans
- 3 cups low-sodium vegetable broth
- 1 pound broccoli florets
- 2 cups baby spinach or kale
- 1/4 cup fresh parsley
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- red onions (to garnish)
- dairy or non-dairy yogurt (optional garnish)
lemon garlic butter scallops
By dhoffmanlatter
If scallops are frozen, thaw in cold water
- 2 Tablespoons olive oil
- 1 1/4 pounds (600 grams) scallops
- 3 tablespoons unsalted butter, divided
- 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
- Salt and fresh ground black pepper to taste
- 1/4 cup dry white wine or broth
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
slow cooker salsa verde chicken
By dhoffmanlatter
Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and c...
- 1 ½ pounds boneless, skinless chicken thighs
- 1 ½ cups jarred salsa verde
- 1 (4-ounce) can chopped mild green chiles
- 8 garlic cloves, finely chopped
- 1 jalapeño, stemmed, seeded and diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 3 scallions (green and white parts), thinly sliced
- 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
- Kosher salt, to taste
- Fresh lime juice, to taste
- Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving
spinach artichoke baked brie
By dhoffmanlatter
Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture
- One 10-ounce box frozen leaf spinach, thawed, drained
- 4 ounces cream cheese, at room temperature
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 small clove garlic, grated
- 1/4 cup canned artichoke hearts (about 2), drained well and coarsely chopped
- 1/4 cup shredded whole-milk mozzarella
- 2 tablespoons grated Parmesan
- Kosher salt and freshly ground black pepper
- 1 large egg, lightly beaten
- One sheet frozen puff pastry (from a 17.3-ounce box), thawed
- One 16-ounce wheel of brie
- Crackers and crostini, for serving
Harriet's turkey chili
By dhoffmanlatter
cook up meats and drain
- 1/2 lb ground turkey, ground pork, and mild italian sausage each
- 1 med onion, chopped
- 3 celery ribs, chopped
- garlic
- 1 can diced tomatoes
- can kidney beans
- can tomato paste
- 1 T brown sugar
- 1 T chili powder
- 1/2 t worcestershire
- 1/2 t cumin
- a little red pepper flakes
- topping: sour cream and cheese
Ruth Reichl's turkey chili
By dhoffmanlatter
Toast the cumin seeds in a dry skillet until they're fragrant
- Ingredients
- 1 tablespoon cumin seeds
- 3 canned whole chipotle chilies in adobo
- 1 bottle dark beer
- 2 pounds tomatillos (husked, rinsed, and quartered)
- 3 tablespoons vegetable oil
- 3 large onions (chopped)
- ½ cup fresh cilantro (chopped)
- 2 teaspoons fresh oregano (finely minced)
- 2 jalapeños (diced; if you don't like heat, remove the seeds)
- 3½ pounds ground turkey
- 1½ cups chicken broth
- 8 large cloves of garlic (peeled but left whole)
- Salt
- 1 bay leaf
- 2 cups cooked white beans
- 1 4-ounce can diced green chile peppers
- Cream sherry
- Balsamic vinegar
- sour cream