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Recipes
Elliot's Jambalaya
By dhoffmanlatter
1. saute first group of ingredients 2
- 2 T oil
- 2 onions, chopped
- 2 green peppers, chopped
- garlic
- 1 cup shrimp
- 1 cup cooked chicken
- 1 cup sliced sausage
- 1 can cut up tomatoes
- 2 1/2 cups chicken broth
- 1 cup raw rice
- 1 T parsley
- 1/2 t thyme
- 1/2 t salt
- + 1/2 t tabasco
Crispy Herb Shrimp with Aioli
By dhoffmanlatter
Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine
- 3/4 cup panko (Japanese breadcrumbs), divided
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 1/8 teaspoon crushed red pepper
- 2 tablespoons cornstarch
- 2 large egg whites, lightly beaten
- 1/4 t red pepper
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup 2% Greek yogurt
- 1/4 cup canola mayonnaise
- 3 tablespoons chopped fresh chives
- 1 tablespoon fresh lemon juice
Pesto
By dhoffmanlatter
1.Combine basil, garlic and walnuts in the bowl of a food processor and chop
- 2 cups fresh basil leaves
- 4 good sized garlic cloves, peeled
- 1 cup shelled walnuts or 1/4 cup pine nuts
- 1 cup olive oil
- 1 1/4 cups freshly grated Parmesan cheese
- Salt and pepper, to taste
Easy Key Lime Pie
By dhoffmanlatter
Melt butter, add sugar and then add crushed crackers
- For the filling:
- 1/3 c. butter
- 1/4 c. sugar
- 1 1/4 c. finely crushed graham cracker
- 4 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1 lime
- 1/4 cup key lime juice
- 2 teaspoons lime zest
- green food coloring (optional)
- Whipped topping to garnish
Lightened up shrimp fettucini alfredo
By dhoffmanlatter
Prepare fettuccine pasta according to package directions; add frozen veggies the last 5 minutes of cooking
- 1 bag (12 ounces) frozen peas and broccoli
- 4 tablespoons vegan butter (I used Earth Balance)
- 4 cloves garlic, minced, divided
- 1 pound large shrimp (about 16), shelled and deveined, tails removed
- salt and fresh ground pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup skim milk
- 1/2-cup shredded Parmesan cheese
- salt and fresh ground pepper, to taste
Grilled Eggplant Parmesan Sandwich
By dhoffmanlatter
Preheat grill to medium-high
- 1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds
- Canola or olive oil cooking spray
- 1/4 teaspoon salt
- 3 tablespoons finely shredded Parmesan, or Asiago cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 4 small pieces focaccia bread, or rustic Italian bread
- 2 teaspoons extra-virgin olive oil
- 5 ounces baby spinach
- 1 cup crushed tomatoes, preferably fire-roasted
- 3 tablespoons chopped fresh basil, divided
Involtini
By dhoffmanlatter
Step 1Heat oven to 375 degrees
- 3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
- 3/4 cup olive oil, or as needed
- 8 ounces feta cheese, crumbled
- 1/2 cup pine nuts
- 1/3 cup raisins, soaked in hot water for 10 minutes until plump, then drained
- 1/4 cup extra virgin olive oil, more for drizzling
- 2 tablespoons bread crumbs
- 1 garlic clove, peeled and minced
- Finely grated zest of 1 lemon
- 1 1/2 teaspoons dried mint
- 2 tablespoons chopped Italian parsley leaves
- 1 large egg, beaten
- Salt and freshly ground black pepper
- 2 1/2 cups drained canned crushed tomatoes
- 1 large ball fresh mozzarella in 1/4-inch slices
Corn Chowder
By dhoffmanlatter
In a large saucepan, cook onion and pepper in hot canola oil until onion is softened
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 tablespoon canola oil
- 3 cups frozen corn
- 1 14-ounce can fat-free chicken broth
- 1 cup cubed, peeled potato
- 2 tablespoons flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 1/2 cups 1 percent milk
- 1 cup reduced-fat shredded white cheddar cheese
- 2 slices cooked bacon, crumbled
Chicken, Rice, and Parmesan Skillet
By dhoffmanlatter
1. Heat a large skillet over medium-high heat
- 2 teaspoons olive oil
- 5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
- 1 cup chopped red bell pepper
- 3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
- 1 1/2 cups water
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 cups broccoli florets
- 2 ounces Parmesan cheese, shaved (about 1/2 cup)
Sauteed Trout with Lemon Chive Butter
By dhoffmanlatter
1.Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined
- 5 tablespoons unsalted butter, softened and divided
- 1 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped shallot
- 3 tablespoons finely chopped fresh chives, divided
- Kosher salt and freshly cracked black pepper
- 4 pieces trout fillet