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Recipes
Cheesy Chicken and Noodles
By ebdonahue
Purchased cooked chicken breast strips, frozen vegetables, and canned pasta sauces make it possible for busy cooks ...
- 12 ounces wide egg noodles see savings
- 2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods) see savings
- 1 16-ounce jar light Parmesan-Alfredo pasta sauce see savings
- 1 9-ounce package frozen cooked chicken breast strips, thawed see savings
- 1 4-1/2-ounce can sliced mushrooms, drained see savings
- 2 tablespoons dry white wine, dry sherry, chicken broth, or milk see savings
- Milk, optional see savings
- Grated Parmesan cheese see savings
Caramel Toffee Cheesecake Bars
By ebdonahue
Preheat the oven to 325˚ F
- For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp. unsalted butter, melted
- 1 tbsp. sugar
- 1/2 cup toffee bits
- For the filling:
- 12 oz. cream cheese, at room temperature
- 1/3 cup sour cream
- 1/3 cup sugar
- 1 large egg
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/3 cup caramel sauce
- For topping:
- Additional caramel sauce, for drizzling
- 1/2 About 1/2 cup toffee bits
Jalapeno Cornbread With Cheddar Cheese
By ebdonahue
Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside
- Vegetable oil for the pan
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 to 4 tablespoons sugar, optional
- Dash ground chipotle chile pepper or cayenne pepper
- 1/4 cup fresh finely chopped jalapeno pepper
- 1 cup (4 ounces) shredded Mexican blend of cheeses, Cheddar Jack, or sharp Cheddar cheese
- 1 cup canned corn kernels, optional
- 8 ounces sour cream
- 3/4 cup milk
- 1 large egg, beaten
- 4 tablespoons melted butter
Grilled Potato Salad with Bacon + Bacon-Dijon Vinaigrette
By ebdonahue
Preheat your grill to 400-450 degrees
- FOR THE VINAIGRETTE:
- 3 pounds Petite Red Skinned Potatoes, quartered
- Olive Oil {I use my Misto}
- Kosher Salt and Black Pepper
- 1/4 cup Mayonnaise
- 2 tablespoons Country-style Dijon Mustard {any grainy mustard should do}
- 1 teaspoon Onion Powder
- 1/2 teaspoon Aleppo Pepper or Ancho Chili Powder
- 1 medium Clove of Garlic, squeezed through a garlic press
- 1/4 teaspoon Black Pepper
- 5 strips of Slab Bacon, cooked and chopped {reserve the bacon fat!}
- 3 green onions, sliced
- 1 handful Fresh Parsley, coarsely chopped
- 4 tablespoons Red Wine Vinegar
- 2-1/2 teaspoons Dijon Mustard
- 1 pinch Black Pepper
- 1/4 cup Bacon Fat
Beef-and-Bean Burritos
By ebdonahue
1. After you’ve filled the tortilla with the rice, beef-and-bean mixture, and cheese, fold two sides of the tort...
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup long-grain white rice
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 cup minced fresh cilantro
- 1/2 cup low-sodium chicken broth
- 1 (15-ounce) can pinto beans, rinsed
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chile powder
- 12 ounces 90 percent lean ground beef
- 1 tablespoon lime juice
- 3/4 teaspoon salt
- 6 (10-inch) flour tortillas
- 10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
- 6 tablespoons sour cream
Cheddar Bacon Chicken Tenders
By ebdonahue
Bacon, Cheddar and crispy Panko crumbs combine for a flavorful, easy to make chicken tender dish
- 1 egg
- 1/2 cup Progresso® plain panko crispy bread crumbs
- 1/2 cup Cheddar cheese, finely shredded (2 ounces)
- 1 package or jar (3 ounces) cooked real bacon bits or pieces
- 1 package (14 ounces) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired
Spicy Chipotle Beef Bites
By ebdonahue
Heat a heavy bottom skillet over medium high heat 2 minutes
- Beef Bites:
- 1 tsp. Olive Oil
- 1/2 lb. Extra Lean Ground Beef
- 1 c. H-E-B Chipotle Garlic Salsa
- 1/3 c. crumbled Cotija
- 2 c. corn masa mix
- 1/4 c. All Purpose Flour
- 1 tsp. salt
- 4 Tbsp. Olive Oil
- 2 c. warm water
White Balsamic Pork Chops with Roasted Potatoes and Peas
By ebdonahue
The key to timing this all-in-one dinner right is to marinate the pork first and then prep and cook the potatoes
- For the pork
- 1/4 cup plus 1 Tbs. canola oil
- 1/4 cup white balsamic vinegar
- 3 medium cloves garlic, minced and mashed to a paste
- 1-1/2 tsp. minced fresh rosemary
- 1/2 tsp. crushed red pepper flakes
- 4 1/2-inch-thick boneless pork chops (about 1-1/2 lb. total)
- Kosher salt and freshly ground black pepper
- 1-1/2 oz. (3 Tbs.) cold unsalted butter, cut into 3 pieces
- For the peas and potatoes
- 4 slices thick-cut bacon, cut crosswise into 1/4-inch strips
- 1 lb. baby potatoes (any color; golf-ball size), quartered
- 6 medium cipolline onions (8 oz. total), peeled and quartered, or 1-3/4 cup (8 oz.) thawed frozen pearl onions
- Kosher salt and freshly ground black pepper
- 1 cup thawed frozen peas
- 1/2 tsp. minced fresh thyme
Gulf Coast Garlic Shrimp Linguine
By ebdonahue
Gulf Coast Garlic Shrimp Linguine
- 2 pounds large Alabama or Gulf Coast shrimp, peeled, deep deveined (almost butterflied)
- 1 tablespoon no-salt Creole Seasoning
- 1 cup all purpose flour
- 1 cup oil for frying (peanut oil is best, extra light olive oil is okay)
- 1 pound smoked sliced sausage, optional
- 2 tablespoons minced garlic or about 12 toes, minced
- 1 tablespoon Worcestershire
- 5 tablespoons fresh lemon juice (about 1 1/2 lemons)
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon bay leaf powder, or 1 large bay leaf
- 1 cup chicken stock
- 1 1/2 cups dry white wine (Vermouth is great)
- salt and fresh ground black pepper to taste
- 1 stick (4 oz) unsalted cold butter (yes, use real butter here) cut into teaspoon size pieces
- 1/4 cup thinly sliced green onions
- 2 tablespoons minced fresh parsley, plus more for plating
- 1 pound fresh linguine, cooked
Grilled Vidalia Onions with Bacon Butter
By ebdonahue
Special equipment: Heavy duty aluminum foil Preheat grill to medium heat
- 4 large Vidalia onions
- Kosher salt and freshly ground black pepper
- 1 stick unsalted butter, room temperature
- 3 slices bacon, cooked and crumbled
- 2/3 cup crumbled blue cheese
- 2 tablespoons freshly chopped thyme leaves