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Recipes
Harriet's Margarita
By dhoffmanlatter
squeeze limes into measuring cup then add equal amount of agave add splash of water pour into shaker and add tequi
- 8 limes (2 per person)
- agave
- tequila
- triple sec
One pot Italian chicken and rice
By dhoffmanlatter
Heat oven to 200c | 400F. Heat the oil in a large, shallow ovenproof cast iron skillet/or pan
- 1 tbsp olive oil
- 4 chicken thigh cutlets
- 4 drumsticks
- 1 red onion, cut into 8 wedges
- 1 red capsicum/bell pepper, deseeded and chopped
- 4 whole garlic cloves, smashed with the back of a knife
- 1/2 cup pitted olives
- 1/2 cup Sundried tomato strips in oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, finely chopped
- 1 cup long grain rice
- 400g can chopped tomatoes
- 1 1/2 cups chicken stock (or 1 1/2 cups water + 1 tablespoon vegetable stock powder)
- freshly grated parmesan cheese (to serve)
- chopped parsley (to serve)
Butternut Squash Soup with Brown butter
By dhoffmanlatter
Cut the squash into 1/2-inch pieces (you should have about 4 cups)
- 1 3-to-3 1/2-pound butternut squash- use cut up pieces
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 2 sprigs sage
- 1 cup thinly sliced leeks
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced shallots
- 1/2 cup thinly sliced onions
- 6 garlic cloves, smashed
- 2 tablespoons honey
- 6 cups vegetable stock, more if needed
- Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves
- 1/4 cup crème fraîche
- Freshly grated nutmeg
- 4 tablespoons unsalted butter
- 1 tablespoon minced chives
- Extra-virgin olive oil
Chicken Broccoli Alfredo Stuffed Shells
By dhoffmanlatter
Pre-heat oven to 350 degrees
- 1 jar (16 oz) alfredo sauce
- 2 cups cooked chicken, shredded
- 2 cups cooked broccoli, chopped
- 1 cup shredded cheddar (or mozzaerlla) cheese
- 1/4 cup shredded parmesan
- 21 jumbo pasta shells, cooked
- 1 1/2 - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
- Salt/Pepper to season (if needed)
Creamy Garlic Parm Mushrooms
By dhoffmanlatter
In a medium sized skillet over medium high heat add the butter and olive oil
- 2 Tablespoons Butter
- 1 Tablespoon olive oil
- 8 Ounces white mushrooms, whole or sliced to preference
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 2 ounces cream cheese, softened
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- fresh chopped parsley for garnish
Brussel Sprout gratin
By dhoffmanlatter
Preheat oven to 400°F. Spray an 8"x12" gratin dish or casserole with olive oil
- 16 oz brussels sprouts, trimmed of outer leaves and sliced in half
- 1/4 tsp kosher salt
- black pepper, to taste
- olive oil spray
- 1/2 tbsp butter
- 1/3 cup chopped shallots
- 2 tsp all purpose flour (or gluten free flour for GF)
- 3/4 cup fat free milk
- 1/4 tsp kosher salt
- 1 tsp fresh thyme
- 1 tbsp grated parmesan cheese
- 2 oz grated Gruyere cheese, divided
Ina Garten Ribollita soup
By dhoffmanlatter
In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap
- 1/2 pound dried white beans, such as Great Northern or cannellini
- Kosher salt
- 1/4 cup good olive oil, plus extra for serving
- 1/4 pound large diced pancetta or smoked bacon
- 2 cups chopped yellow onions (2 onions)
- 1 cup chopped carrots (3 carrots)
- 1 cup chopped celery (3 stalks)
- 3 tablespoons minced garlic (6 cloves)
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) can Italian plum tomatoes in puree, chopped
- 4 cups coarsely chopped or shredded savoy cabbage, optional
- 4 cups coarsely chopped kale
- 1/2 cup chopped fresh basil leaves
- 6 cups chicken stock, preferably homemade
- 4 cups sourdough bread cubes, crusts removed
- 1/2 cup freshly grated Parmesan, for serving
Spicy black bean soup
By dhoffmanlatter
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, chopped fine
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 1/2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes (use 1/4 teaspoon if you’re sensitive to spice)
- 4 (15-ounce) cans of black beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1/4 cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
The Lee Brothers’ Pimento Cheese
By dhoffmanlatter
In a large mixing bowl, place the cheddar cheese in an even layer
- 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
- 1/4 cup softened cream cheese (2 ounces), pulled into several pieces
- Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
- 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
- 1/2 teaspoon dried red chile flakes
- Salt and freshly ground black pepper to taste
Slow Cooker French Onion Soup
By dhoffmanlatter
In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, ...
- 1/4 cup unsalted butter
- 6 thyme sprigs
- 1 bay leaf
- 5 pounds large sweet onions, vertically sliced (about 16 cups)
- 1 tablespoon sugar
- 6 cups unsalted beef stock (such as Swanson)
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 24 (1/2-ounce) slices whole-grain French bread baguette
- 5 ounces Gruyère cheese, shredded (about 1 1/4 cups)