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Recipes
Beer-Marinated Pork Chops with Cheese Topping - Recipe.com
By ebdonahue
Cheddar cheese melts invitingly over thick-cut chops that are touched with the flavor of honey wheat beer
- 4 bone-in pork loin chops or pork rib chops, cut 1-1/4 to 1-1/2 inches thick (about 10- to 12-oz. each)
- 1 12 ounce bottle honey wheat beer (Blue Moon’s Summer Honey Wheat)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt see savings
- 1/2 teaspoon coarsely ground black pepper
- 4 ounces white cheddar cheese, shredded, or blue cheese, crumbled (1 cup)
- 2 tablespoons chopped walnuts, toasted
- 2 green onions, thinly sliced
- Fresh Herb Sprigs (optional)
Garlicky Scalloped Tomatoes
By ebdonahue
Preheat the oven to 350°F
- 8 cloves Garlic, Peeled
- 2 Tablespoons Olive Oil
- 2 cups Cubed French Bread
- 5-1/2 pounds Plum Tomatoes, Roughly Chopped
- 2 Tablespoons Sugar
- 2 teaspoons Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1/2 cups Julienned Basil Leaves
- 1 cup Grated Parmesan Cheese
Cheesy Baked Green Chile Rice
By ebdonahue
Heat a pot to medium heat with a drizzle of olive oil
- 1 Tablespoon Olive Oil
- 1 teaspoon Cumin
- 1/2 whole Green Bell Pepper, Finely Chopped
- 1 cup Rice
- 1 whole Scallion, Thinly Sliced, White And Green Parts Separated
- 2 cups Vegetable Or Chicken Stock, Or Enough To Cook The Rice To Package Directions
- 1/4 cups Sour Cream
- 2 Tablespoons Cream Cheese
- 8 ounces, fluid Canned Green Chilies In Their Juices
- 1 cup Shredded Cheese, Your Choice, Divided (Pepper Jack)
- Salt To Taste
Tasty Fish Sandwich with Homemade Tartar Sauce
By ebdonahue
Coat your pan with olive oil and heat over medium heat
- FOR THE TARTAR SAUCE
- 1/2 cup Mayo
- 2 1/2 tablespoons Sweet Pickle Relish
- Black Pepper
- Kosher Salt
- Franks Red Hot Sauce, to taste
- FOR THE SANDWICHES
- 1 lb fresh Cod (about 5 pieces)
- 1 Ciabatta Loaf
- 1 Tomato, sliced thick
- Iceberg Lettuce
- 4 tablespoon Corn Meal
- couple pinches of Salt and Black Pepper
- Olive Oil for frying
Shrimp Gumbo with Andouille Sausage
By ebdonahue
1 First, make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high he...
- 1/2 cup peanut oil, or other vegetable oil
- 1/2 cup flour
- 1 green pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 Tbsp Cajun seasoning
- 1 quart shellfish* or chicken stock, plus 1 cup water
- 2 teaspoons Worcestershire sauce
- 8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds
- 2 pounds shrimp, peeled and deveined
- Salt and pepper to taste
- 3-5 green onions, white and green parts, chopped
- File powder (optional)
- Hot sauce (such as Tabasco) to taste
Cilantro Pesto
By ebdonahue
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic
- 2 bunches Fresh Cilantro, washed and patted dry
- 1/2 cup {heaping} blanched, slivered Almonds
- 3 tablespoons Cotija Cheese {or Parmesan}
- 1 large Garlic Clove, smashed and peeled
- 1 teaspoon Kosher Salt
- Juice of 1 Lime
- 1/2 cup Olive Oil
Smothered Pork Chops
By ebdonahue
This recipe is an example of a dish that can be made in advance and frozen
- 3 ounces bacon (about 3 slices), cut into 1/4-inch pieces
- 2 tablespoons all-purpose flour
- 1 3/4 cups canned low-sodium chicken broth
- Vegetable oil
- 4 bone-in, rib-end pork chops, 1/2 to 3/4 inch thick
- Ground black pepper
- 2 medium yellow onions, halved pole to pole and sliced thin (about 3 1/2 cups)
- Salt
- 2 tablespoons water
- 2 medium garlic cloves, pressed through garlic press or minced (about 2 teaspoons)
- 1 teaspoon minced fresh thyme leaves
- 2 bay leaves
- 1 tablespoon minced fresh parsley leaves plus some for garnish
Bourbon Nuts
By ebdonahue
A time-tested recipe, these candied bourbon pecans make a delicious snack on their own, and are also wonderful on i...
- 1 pound pecans
- 1/2 to 1 cup bourbon, to taste
- 1 cup water
- 2 cups sugar
Polenta al Forno With Spinach, Ricotta and Fontina
By ebdonahue
Blanch spinach briefly in a large pot of boiling water, 1 to 2 minutes
- 1 pound spinach
- 2 cups ricotta
- Salt and pepper
- Pinch cayenne
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan
- 4 ounces fontina or Swiss cheese, grated (about 2 cups)
- 2 tablespoons butter
- Basic soft polenta (see recipe), kept warm
Cheesy Chicken and Cilantro Pesto Baked Flautas
By ebdonahue
Chicken. Cheese. Cilantro Pesto
- Optional Toppings/ or Dips for Flautas:
- 2 Boneless Skinless Chicken Breasts
- 2 to 3 tablespoons Olive Oil
- All Purpose Seasoning Salt { I love Simply Organics Grind to a Salt}
- 1 teaspoon Ground Cumin
- 20 eight inch Flour Tortillas
- 1 recipe of Cilantro Pesto {link in post}
- 2 cups grated Pepper Jack Cheese {Monterey Jack or Colby Jack would work too}
- Sour Cream
- Salsa
- Guacamole
- Hot Sauce