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Recipes
Rice Salad with Chicken and Asparagus
By ebdonahue
The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out
- 1/3 cup pine nuts
- 5 tablespoons wine vinegar
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons salt
- 3/4 teaspoon fresh-ground black pepper
- 9 tablespoons olive oil
- 2 cups rice, preferably arborio rice
- 1 pound asparagus, tough ends snapped off and discarded, stems cut into 1/4-inch pieces, tips left whole
- 1 1/3 pounds boneless chicken thighs (about 6)
- 1 large tomato, cut into 1/2-inch dice
- 1/2 cup chopped red onion
Creamy Jalapeno-Stuffed Chicken
By ebdonahue
PLACE chicken on work surface
- 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
- 2 fresh jalapeño peppers, seeded, finely chopped
- 1 egg
- 3 cups tortilla chips (4 oz.), finely crushed (about 1 cup)
- 1 cup green salsa
Herbed Roast Beef
By ebdonahue
For even deeper seasoning, refrigerate the roast overnight after filling it with the herb mixture in step 2
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons minced fresh thyme
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 1 (4-pound) top sirloin roast, fat trimmed to 1/4 inch thick
- 1 tablespoon salt
- 1 tablespoon pepper
Grilled Iceberg Wedges with Tomato, Bacon, and Blue Cheese
By ebdonahue
Super-thick-cut bacon is great on this salad; look for slab bacon and ask your butcher to cut it into 1/2-inch-thic...
- 6 oz. slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into 1/4-inch-wide strips (lardons)
- 3 oz. good-quality blue cheese, such as Roquefort
- 1/2 cup buttermilk; more as needed
- 3 Tbs. sour cream
- 1 Tbs. fresh lemon juice or white wine vinegar
- Kosher salt and freshly ground black pepper
- 2 Tbs. thinly sliced fresh chives
- 1 head iceberg lettuce (about 1-1/2 lb.), trimmed of tough or discolored outer leaves, quartered or cut into sixths through the core, with the core intact
- 2 Tbs. extra-virgin olive oil
- 3 medium (4 to 5 oz.) ripe tomatoes, cored and cut into 3/4-inch chunks
Lo Mein with Mushrooms and Snow Peas
By ebdonahue
Bring a large saucepan of water to a boil
- 1/2 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Chinese oyster sauce
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon Chinese chile-garlic sauce, plus more for serving
- 12 ounces fresh linguine or spaghetti
- 1/4 cup vegetable oil
- 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 6 ounces snow peas, trimmed
- 3 scallions, julienned
Cheddar Broccoli & Chicken Casserole
By ebdonahue
Preheat oven to 425°. Melt 2 tablespoons butter in large nonstick skillet and saute broccoli and red bell pepper u...
- 1-1/2 cups 2% milk
- 1/4 cup all-purpose flour
- 3 Tbsp. butter, divided
- 2 cups cut-up cooked chicken breast
- 4 cups vegetables such as broccoli florets and red bell peppers
- 2-1/4 cups finely shredded low fat cheddar cheese, divided
- 1 Tbsp. onion powder
- 1/4 cup panko bread crumbs
Slow-Cooker Meatballs and Marinara
By ebdonahue
1. COOK AROMATICS Heat oil in Dutch oven over medium-high heat until shimmering
- 2 tablespoons olive oil
- 2 onions, chopped fine
- 2/3 cup tomato paste (see note)
- 8 cloves minced garlic (see note)
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt
- 1/2 cup red wine
- 2 (28-ounce) cans crushed tomatoes
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 pound Italian sausage, casings removed
- 2 large eggs
- 1 1/4 pounds 85 percent lean ground beef
- 3 tablespoons heavy cream
- 2 tablespoons finely chopped fresh basil
Mexican Rice Pilaf
By ebdonahue
Heat the olive oil in a large pot over medium-low heat
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 large jalapeño pepper, stemmed, seeded and minced
- 2 large cloves garlic, minced
- 2 tablespoons tomato paste
- 1-1/2 cups enriched parboiled long grain rice, such as Uncle Ben's Original
- 3-1/3 cups low sodium chicken broth (see note*)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup frozen peas, defrosted
- 1/4 cup finely chopped cilantro
- 2 teaspoons fresh lime juice
Irish Coffee Cheesecake
By ebdonahue
Cheesecake in any form makes a tremendous dessert, but Irish Coffee Cheesecake adds cocoa, fresh brewed espresso, g...
- 1 cup all-purpose flour
- 1 tablespoon ground coffee beans
- 1 tablespoon cocoa
- 1/3 cup sugar
- 1/2 cup (1 stick) challenge butter
- 1 egg yolk
- 3 packages cream cheese, softened (8 ounce) package
- 1 1/4 cups sugar
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons ground coffee beans
- 4 eggs
- 3/4 cup sour cream
- 1/2 cup Irish cream liqueur
- 1/4 cup brewed espresso coffee
- Grated chocolate curls and/or chocolate espresso beans for garnish, optional
Brie, Bacon and Basil Pasta
By ebdonahue
Bring a large pot of water to a boil and the cook the pasta according to the package directions
- 10 oz pasta
- 1/2 cup pasta water - reserved
- 4 pieces think sliced bacon
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 lb brie, cut into cubes
- 10 basil leaves, cut into a chiffonade
- Kosher salt and freshly cracked black pepper to taste