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Recipes
Spicy Teriyaki Pork Stir-Fry
By ebdonahue
It takes exactly 45 minutes for me to make brown rice in my rice cooker and that is exactly enough time to whip thi...
- 2 pounds Bone-in Center Cut Pork Loin Chop, bone removed and diced into 1" pieces
- 2 Egg Whites
- 4 tablespoons Cornstarch
- Kosher Salt and Black Pepper
- 1 tablespoon Olive Oil
- 2 whole carrots, sliced
- 1/4 cup Green Bell Pepper, diced
- 1/4 cup Yellow Bell Pepper, diced
- 1 medium Yellow Onion, diced
- 1/4 cup sliced Green Onions, plus more for garnish
- 1 cup Homemade Teriyaki Sauce
- 1-1/2 teaspoons Chili Paste {like Sambal Oelek}
- 1 cup Fresh Pineapple Chunks {not canned!}
- 4 cups cooked Rice of your choice
- Homemade Teriyaki Sauce
- YIELD: 2 cups PREP TIME: 10 minutes TOTAL TIME: 15
- 2 cloves Fresh Garlic, smashed, peeled and roughly chopped
- 1 to 2 tablespoons Fresh Ginger, peeled and roughly chopped {or 1/2 tablespoon Ground Ginger}
- 1/4 cup Dark Brown Sugar
- 1/2 cup Tamari
- 1/2 tablespoon Dry Mustard
- 1/4 teaspoon White Pepper
- 2 cups Pineapple Juice
Chipotle Chicken Fajita Rice Bowls
By ebdonahue
For the chicken: In a large bowl combine the halved chicken, lime juice, cilantro, minced chipotle peppers
- FOR THE MARINADE:
- 4-6 Boneless, Skinless Chicken Breasts Halves
- 1/2 a Lime, juiced
- 1 handful Fresh Cilantro, chopped
- 2 Chipotle Peppers in Adobo, minced
- 1 recipe for Taco/Fajita Seasoning
- 1/4 cup Olive Oil
- FOR THE RICE:
- 4 servings of Brown or White Rice
- 1 handful Fresh Cilantro, minced
- 2 pinches Kosher Salt
- 1/2 a lime, juiced
- FOR THE CHICKEN BOWLS:
- Olive Oil
- Butter
- 1/2 of each Red, Orange and Green Bell Pepper, sliced into strips
- 1 Red Onion, Sliced
- 1 cup Corn, Fresh or Frozen {thawed}
- 1 {15 oz} can Black Beans, drained and rinsed
- Optional Toppings: avocado, diced tomatoes, sour cream and hot sauce
Brown Sugar Ice Cream Sandwiches
By ebdonahue
RECIPE FROM RANDY RUCKER, FORMERLY OF THE RAINBOW LODGE HOUSTON
- PECAN SABLÉ (SHORTBREAD COOKIES)
- Note: Both recipes should be made at least a day in advance.
- 1 1/2 cups pecan halves
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2/3 cup powdered sugar
- 2 large egg yolks
- 3 teaspoons vanilla extract
- 2 cups flour, sifted
- 1/2 teaspoon kosher salt
- BROWN SUGAR ICE CREAM
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1 whole vanilla bean
- 1 cup packed light
- brown sugar
- 4 egg yolks, beaten
- crunchy-style pralines, crumbled
- PRALINES
- 1 1/4 cups granulated sugar
- 3/4 cup brown sugar
- 1/2 cup evaporated milk
- 1/2 stick (4 tablespoons) frozen butter, cut into chunks
- 1 tablespoon vanilla
- 1/2 cup pecan halves
Layered Pumpkin Cheesecake
By ebdonahue
Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer
- Crust
- 2 cups gingersnap cookie crumbs (about 32)
- 1/4 cup butter or margarine, melted
- Cheesecake
- 4 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
The Best Green Beans Ever
By ebdonahue
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer
- 1 pound green beans
- 2 tablespoons bacon grease (can substitute 2 tablespoons butter)
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 cup chicken broth, plus more if needed
- 1/2 cup chopped red bell pepper
- 1/2 to 1 teaspoon kosher salt (can substitute regular tablesalt, use 1/4 to 1/2 teaspoon)
- Ground black pepper
Chile Lime Chicken Tenders
By ebdonahue
Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 egg
- 1/2 cup Progresso® plain panko crispy bread crumbs
- 1 tablespoon ancho chile powder
- 1 teaspoon grated lime peel
- 1/2 teaspoon garlic salt
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- 1 carton (6 oz) Yoplait® Greek Fat Free Key lime yogurt
- Lime slices, if desired
Grilled Polenta With Spicy Tomato Sauce and Fried Eggs
By ebdonahue
Paint tops of polenta squares lightly with olive oil
- Basic firm polenta (see recipe), cut into 8 squares
- Olive oil
- 1 onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- Salt and pepper
- 3 cups canned diced tomatoes, with juice
- 1 bay leaf
- 1 tablespoon roughly chopped capers
- 1/4 cup roughly chopped pitted black olives
- 4 anchovy fillets, rinsed and chopped
- 1/2 teaspoon red pepper flakes
- Large eggs, for frying
Cheesy Corn + Black Bean Dip
By ebdonahue
Preheat your oven to 350 degrees and spray a 9x13 baking dish with baking spray {I use olive oil in my mister}
- 1 {11 ounce} can of Corn with Chipotle and Red Bell Peppers
- 1 {11 ounce} can of Corn with Jalapenos and Green Bell Pepper
- 1 {14 ounce} can Black Beans, drained and rinsed
- 1 {4 ounce} can of Mild Green Chiles
- 3 Green Onion, sliced {light and dark parts only}
- 1 cup Mayonnaise
- 1/4 cup Sour Cream
- 1 8 ounce brick Monterey Jack Cheese, grated
- 4 ounces Pepper Jack Cheese, grated
- Salt to taste
- Corn Chips for serving and dipping!
Zucchini Parmesan Crisps
By ebdonahue
Adapted from Ellie Krieger This doesn’t too closely follow the original recipe because I found I needed thinner ...
- Olive oil or cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 to 2 egg whites
- 1/2 cup grated parmesan cheese
- 1/2 cup plain, dry breadcrumbs, such as panko
- A couple pinches sea salt
- Freshly ground black pepper
Basic Polenta
By ebdonahue
Polenta is basically cornmeal mush, and you can make it with any kind of cornmeal
- Salt and pepper
- 1 cup medium or fine cornmeal
- Butter
- Parmesan for soft polenta, optional