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Recipes
Roasted Smashed Potatoes
By ebdonahue
For our roasted smashed potatoes recipe, we chose Red Bliss potatoes for their moist texture and thin skin
- 2 pounds small Red Bliss potatoes (about 18), scrubbed (see note)
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and ground black pepper
Carne Asada Stuffed Potatoes
By ebdonahue
*
- For the carne asada:
- 4 cloves garlic, chopped
- 2 jalapeños, seeded, stemmed, and chopped
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup olive oil
- 1/2 cup cilantro
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- Pinch of cayenne
- 1 (2-2 1/2 pounds) flank steak
- 1 teaspoon butter
- For the potatoes:
- 4 Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 cup (4 ounces) shredded cheddar cheese
- Guacamole, for serving
- Sour cream, for serving
- Pico de gallo, for serving
Shanghai Pasta
By ebdonahue
Stir-fried shrimp and vegetables and an Asian sauce make for a fun and quick pasta dinner
- 8 ounces dried fusilli, linguine, or spaghetti
- 3 tablespoons soy sauce
- 1 tablespoon bottled plum sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon red chili paste (optional)
- 1 tablespoon cooking oil
- 1 medium red and/or green sweet pepper, cut into bite-size pieces
- 1 cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
- 12 ounces peeled and deveined large shrimp without tails (26 to 30 shrimp per lb. count)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon ground black pepper
- 2 green onions, bias sliced into 1-inch pieces
- 2 teaspoons sesame seeds, toasted
Roasted Carrots
By ebdonahue
Roasting carrots draws out their natural sugars and intensifies their flavor, but too often carrots shrivel up and ...
- 1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
- 2 tablespoons unsalted butter, melted
- Table salt and ground black pepper
Chicken Tortilla Soup
By ebdonahue
Preheat the oven to 350 F
- FOR GARNISH:
- 1-1/2 teaspoon Cumin
- 1-1/2 teaspoon Chili Powder
- 1/2 teaspoons Garlic Powder
- 1/2 teaspoons Black Pepper
- 1/4 teaspoons Kosher Salt
- 1/4 teaspoons Oregano
- 1/4 teaspoons Paprika
- 1 pound Boneless Skinless Chicken Breast
- 1 Tablespoon Olive Oil
- 1 whole Large Red Onion, Diced
- 2 cloves Garlic, Minced
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
- 1 whole Jalapeno Pepper, Stem And Seeds Removed, Then Diced
- 1 whole Lime, Juiced And Zested
- 1/2 cups Fresh Cilantro, Chopped
- 1 can (15 Ounce Can) Black Beans, Drained And Rinsed
- 1 can (7-ounce Can) Diced Green Chiles
- 1 can (14.5 Ounce Can) Diced Tomatoes
- 1 cup Fresh Corn
- 1 Tablespoon Tomato Paste
- 32 ounces, Chicken Stock
- Salt And Pepper, to taste
- Sliced Limes
- Diced Avocado
- Sour Cream
- Tortilla Strips (See Note)
- Salsa
- Diced Onion
- Chopped Fresh Cilantro
- Shredded Cheese
Turkey Tetrazzini
By ebdonahue
1. For the Topping: Adjust oven rack to middle position and heat oven to 350 degrees
- 1/2 cup fresh breadcrumbs
- Pinch table salt
- 1 1/2 tablespoons unsalted butter melted
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish
- 8 ounces white mushrooms, cleaned and sliced thin (3 cups)
- 2 medium onions, chopped fine (1 1/2 cups)
- 3/4 pound spaghetti or other long-strand pasta, strands snapped in half
- 1/4 cup unbleached all-purpose flour
- 2 cups chicken stock or canned low-sodium chicken broth
- 3 tablespoons dry sherry
- 3 ounces Parmesan cheese, grated (about 3/4 cup)
- 1/4 teaspoon fresh grated nutmeg
- 2 teaspoons lemon juice from 1 small lemon
- 2 teaspoons minced fresh thyme leaves
- 2 cups frozen peas
- 4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces
Toasted Rosemary + Cayenne Mixed Nuts
By ebdonahue
Preheat your oven to 350 degrees
- 2-1/2 tablespoons Extra Light Olive Oil {or grapeseed or coconut oil}
- 3/4 tablespoon dried Rosemary, crumbled a bit in your palm
- 1-1/2 teaspoon Kosher Salt
- 1/4 teaspoon {heaping} Cayenne Pepper
- 1-1/2 cups Roasted Unsalted Cashews
- 1-1/4 cup Roasted Unsalted Almonds
- 1 cup Raw Pecan Halves
Fettuccine with Chicken, Goat Cheese & Spinach
By ebdonahue
In a medium saucepan, combine the white wine and shallots
- 1 cup dry white wine (like Sauvignon Blanc)
- 2 Tbs. minced shallots (from about 2 small)
- 5 oz. goat cheese, at room temperature, cut up or crumbled
- Kosher salt and freshly ground black pepper
- Pinch crushed red chile flakes
- 1/2 lb. dried fettuccine
- 2 skinless, boneless chicken breast halves (about 1 lb. total)
- 2 Tbs. olive oil
- 4 oz. fresh baby spinach (about 6 cups)
- 2 Tbs. chopped fresh basil
Sausage and Cheddar Quiche
By ebdonahue
Preheat oven to 425. Place crust in 9-inch pie plate or quiche dish, pressing firmly against bottom and side
- 1 pie crust, either prepared or packaged
- 1/2 lb. country sausage, cooked and crumbled
- 2 cups sharp cheddar, grated
- 1/3 cup finely chopped onion
- 4 large eggs
- 2 cups half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
Cheesy Grits Soufflé
By ebdonahue
Preheat oven to 400°. Coat a 2-qt
- BOIL:
- 2 1⁄2 cups water
- 1 ⁄2 cup yellow corn grits
- OFF HEAT, STIR IN:
- 1 cup heavy cream
- 1 cup frozen corn kernels
- 3 ⁄4 cup shredded smoked Cheddar
- 1 ⁄2 cup grated Parmesan
- 1 ⁄3 cup chopped scallions
- 2 egg yolks
- 1 tsp. kosher salt
- 1 ⁄8 tsp. cayenne pepper
- BEAT:
- 3 egg whites