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Recipes
Pasta & Peas
By ebdonahue
For the topping, toast bread crumbs in oil in a small skillet over medium-high heat, 3–4 minutes
- FOR THE TOPPING, TOAST:
- 1 ⁄2 cup fresh bread crumbs1⁄2 cup
- 1 tsp. olive oil1 tsp.
- FOR THE PASTA, COOK:
- 8 oz. dry orecchiette pasta8 oz.
- 1 cup fresh or frozen peas1 cup
- 1 ⁄2 cup shredded Parmesan1⁄2 cup
- 1 ⁄4 cup chopped fresh parsley1⁄4 cup
- 1 ⁄4 cup pine nuts, toasted1⁄4 cup
- Minced zest of 1 lemon
- FOR THE SAUCE, MELT:
- 1 stick unsalted butter (8 Tbsp.)1 stick
- 1 ⁄2 tsp. kosher salt1⁄2 tsp.
- 1 Tbsp. chopped shallots1 Tbsp.
- 2 tsp. minced garlic2 tsp.
- 2 Tbsp. fresh lemon juice2 Tbsp.
Pan Fried Pork Chops
By ebdonahue
Salt and pepper both sides of the pork chops
- 1 teaspoon seasoned salt, plus more for seasoning
- 1 teaspoon ground black pepper, plus more for seasoning
- 8 pork breakfast chops
- 1 cup all-purpose flour
- Cayenne pepper
- 1/2 cup canola oil
- 1 tablespoon butter
- Smashed new potatoes, for serving
Grilled Eggplant Parmesan
By ebdonahue
Preheat the oven to 450° and heat a grill pan
- 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
- 4 large plum tomatoes, sliced crosswise 1/4 inch thick
- Extra-virgin olive oil, for brushing
- Salt
- 1/3 cup chopped green olives
- 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
- 1/4 cup finely shredded basil, plus whole leaves for garnish
- 6 ounces Fontina cheese, thinly sliced
- Crusty bread, for serving
Cranberry Sauce
By ebdonahue
Makes about 2 cups (4-6 servings)
- 1 cup granulated sugar
- 1 cup water
- 4 cups (1 12 oz.package) fresh or frozen cranberries, chopped
- 2 Tbsp. orange zest, from 1 orange
Smoky Corn Quesadillas
By ebdonahue
In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp
- 1/4 cup fresh corn kernels (from half a medium ear)
- 1/2 cup grated Monterey Jack
- 2 Tbs. chopped fresh cilantro
- 1/2 tsp. smoked paprika
- Kosher salt
- 2 7- to 8-inch flour tortillas
- 2 tsp. vegetable oil
- Lime wedges and sour cream, for serving
Black Pepper Cornbread Sticks
By ebdonahue
The Mom Chef: Taking on Magazines one Recipe at a Time I just made these on a whim and they turned out perfectly
- 1/2 cup warm milk, plus 1 tablespoon milk for egg wash
- 1/2 cup warm water
- 1 1/2 tablespoons sugar
- 1 package active dry yeast
- 3 large egg yolks, plus 1 yolk for egg wash
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons unsalted butter, melted and cooled
- 1 cup yellow cornmeal, plus more for sprinkling
- 2 cups bread flour
Carnitas Casserole Verde
By ebdonahue
Heat oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick spray
- 1 bag (16 oz.) frozen H-E-B Fully Cooked Pork Carnitas
- 1 jar H-E-B That Green Sauce, original or mild
- 1 c. (8 oz.) sour cream
- 12 corn or flour tortillas, cut or torn into bite-size pieces*
- 1 can H-E-B Borracho or Charro Beans, drained
- 1 can (15 or 16 oz.) yellow hominy or corn kernels, drained
- 2 c. (8 oz.) H-E-B Shredded Mexican Blend Cheese
- Optional Garnish: H-E-B Pico de Gallo, or Roasted Salsa, mild or hot
Country Fried Thick Pork Chops
By ebdonahue
In a wide, shallow bowl, mix the flour and cornstarch with the seasonings
- 1/3 cup all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1/4 teaspoon cayenne
- 1/3 cup Crisco
- 1 tablespoon butter
- 2 -1 to 1 1/2 inch thick pork chops
Pan-Grilled Salmon with Poblanos, Corn and Onions
By ebdonahue
Trim tops and bottoms of peppers using Santoku Knife; cut peppers in half lengthwise
- 3 poblano peppers
- 6 skinless salmon fillets (4-6 oz each)
- Salt and coarsely ground black pepper to taste
- 1 medium onion
- 1 cup thawed frozen corn kernels
- 2 garlic cloves, pressed
- 1/3 cup water
- 1/2 cup sour cream or crema
- 1/2 tsp salt
- 1/4 tsp coarsely ground black pepper
Cheesy Hash Brown Casserole
By ebdonahue
Preheat the oven to 375 degrees F
- 2 tablespoons butter
- 2 large green chiles, diced
- 2 jalapenos, finely diced
- 1 poblano chile, diced
- 2 onions, diced
- 4 pounds diced frozen hash brown potatoes (2 bags)
- Salt and ground pepper
- 2 cups grated sharp Cheddar
- 2 cups grated Monterey Jack
- 8 slices bacon, fried and chopped