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Recipes
Caramel Bourbon Peaches
By dhoffmanlatter
Peel two ripe peaches by blanching them in boiling water for about 15 seconds and then running them under cold wate...
- 2 ripe peaches
- a few tablespoons of good bourbon
- 1/2 cup sugar
- a few tablespoons of cream
- vanilla ice cream
Goldy's enchiladas suizas
By dhoffmanlatter
When you are ready to make the enchiladas, preheat the oven to 350o F
- Filling:
- 12 corn tortillas
- 1/3 cup olive oil
- 2 cups shredded rotisserie chicken, dark and light meat, skin removed
- 2 1/4 cups crema (recipe follows) or commercial sour cream
- 2 cups grated mild or medium cheddar cheese
- 1 teaspoon kosher salt
- Sauce:
- 2 tablespoons olive oil
- 2 cups chopped onions
- 2 tablespoons garlic
- 14 1/2 ounces diced Italian-style (with garlic, basil, and oregano) tomatoes (check contents of can, you may need more than one can)
- 9 ounces (contents of two 4 1/2 ounce cans) chopped fire-roasted mild chiles
- 1 teaspoon dried leaf oregano
- Extra Italian-style tomato sauce, if necessary
- Additional sour cream for topping
Catfish Meuniere
By dhoffmanlatter
Dredge the fillets in milk
- 4 catfish fillets, about 2 pounds
- 1/4 cup milk
- 1/2 cup flour
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1/3 cup peanut, vegetable or corn oil
- 4 tablespoons butter
- Juice of 1/2 lemon
- 4 seeded lemon slices
- 2 tablespoons finely chopped parsley
Garlic Basil Shrimp
By dhoffmanlatter
1) Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, tu...
- 2 tablespoons olive oil
- 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
- 1 garlic clove, minced
- 1/8 teaspoon dried hot red-pepper flakes, or more to taste
- 1/2 cup dry white wine
- 1/4 cup finely chopped fresh basil leaves
- 1 1/2 cups grape tomatoes, halved
- Salt and freshly ground black pepper
- 1 1/2 cup orzo pasta
broccoli and cheese sauce lightened
By dhoffmanlatter
Combine milk, cornstarch, garlic, salt, and ground red pepper in a saucepan; bring to a simmer over medium, stirrin...
- 1 cup evaporated fat-free milk
- 1 tablespoon cornstarch
- 1/2 teaspoon grated garlic
- 3/8 teaspoon kosher salt
- Dash of ground red pepper
- 1 tablespoon prepared horseradish
- 3 ounces shredded sharp cheddar cheese
- 8 cups steamed broccoli
Chicken Portabello Lasagna
By dhoffmanlatter
1. Preheat oven to 350°
- 1 (10-oz.) package frozen chopped spinach, thawed
- 1 tablespoon butter
- 3 (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts, diced
- 1 (8-oz.) package sliced fresh baby portobello mushrooms
- 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
- 1 (8-oz.) container reduced-fat sour cream
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded
- 6 no-boil lasagna noodles
- 3 tablespoons grated Parmesan cheese
Slow Cooker Chicken Chili
By dhoffmanlatter
Process 1 can beans in a mini food processor until smooth
- 3 (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided
- 1 (25-oz.) can hominy, rinsed and drained
- 3 cups unsalted chicken stock (such as Swanson)
- 2 cups peeled cubed butternut squash
- 1 cup chopped yellow onion
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon kosher salt
- 2 garlic cloves, chopped
- 2 oregano sprigs
- 1 (5-oz.) can diced green chiles, drained and divided
- 1 1/4 pounds skinless, boneless chicken thighs
- 1/2 cup plain low-fat yogurt
- 6 tablespoons fresh cilantro leaves, divided
- 2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)
- 1/4 cup chopped green onions
- 1 jalapeño,
- thinly sliced Lime wedges
Slow cooker chicken tortilla soup
By dhoffmanlatter
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oi
Chicken and Broccoli Cobbler
By dhoffmanlatter
Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, and toss well
- 1/4 cup butter, melted
- 5 ounces cubed sourdough bread (3 cups)
- 1/2 cup refrigerated grated Parmesan cheese
- 3 cups small broccoli florets
- 3 cups chopped cooked chicken
- 1/2 cup drained chopped roasted red bell pepper
- 1 (10-oz.) container refrigerated Alfredo sauce
- 1/2 cup sour cream
- 2 tablespoons dry sherry
Toffee Crunch Caramel Cheesecake
By dhoffmanlatter
For gingersnap crust: Preheat oven to 350°F
- Gingersnap crust:
- Nonstick vegetable oil spray
- 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons (packed) golden brown sugar
- Cheesecake:
- 4 8-ounce packages cream cheese, room temperature
- 1 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, melted
- 5 large eggs
- 1 teaspoon vanilla extract
- Caramel topping
- 1 1/2 cups sugar
- 1/4 cup water
- 1/2 teaspoon fresh lemon juice
- 1 cup heavy whipping cream
- 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped