Ebdonahue's profile page
Recipes
Shrimp and Artichoke Risotto
By ebdonahue
Shrimp, artichokes and risotto is a perfect lighter meal
- 1 box chicken stock
- 1 1/2 cup arborio rice
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1/2 cup white wine
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 package frozen artichoke hearts
- 2 tablespoons garlic flavored olive oil, divided
- 1 pound shrimp, peeled and deveined
- Salt and pepper, to taste
20-Minute Chicken Enchiladas from Cooking Light Magazine, July 2013
By ebdonahue
Preheat broiler to high. Combine first 9 ingredients in a medium saucepan; stir with a whisk
- 1 cup pre-chopped onion
- 1 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 (15-ounce) can unsalted tomato sauce
- 3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
- 1 (15-ounce) can unsalted black beans, rinsed and drained
- 12 (6-inch) corn tortillas
- Cooking spray
- 3 ounces pre-shredded 4-cheese Mexican blend cheese (about 3/4 cup)
- 1 cup chopped tomato
- 1/4 cup chopped fresh cilantro
- 6 tablespoons sour cream
Baked Ziti with Sausage
By ebdonahue
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN, Southern Living
- 12 ounces uncooked ziti pasta
- 4 ounces pancetta or bacon, diced
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 (1-lb.) package ground Italian sausage
- 1 cup dry red wine
- 1 (28-oz.) can crushed tomatoes
- 1/2 cup firmly packed torn fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried crushed red pepper
- 1 cup ricotta cheese
- 1 (8-oz.) package shredded mozzarella cheese, divided
- Vegetable cooking spray
- 1/2 cup grated Parmesan cheese
Caprese Style Portobellos
By ebdonahue
Heat oven to 400 degrees. Line a baking sheet with foil for easy clean up
- large portobello mushroom caps, gills removed
- cherry tomatoes, halved
- shredded or fresh mozzarella ( although I've tried both I prefer the dryer shredded version for this because of the moisture factor seeping out)
- fresh basil
- olive oil
Caesar BLT Club Sandwich
By ebdonahue
Lightly brush the turkey breast tenderloins with olive oil
- 12-16 slices of Applewood Slab Bacon, fully cooked
- 1 package Turkey Breast Tenderloins
- Cajun Seasoning, to taste
- Olive Oil
- 1 Tomato, sliced thin
- Torn Romaine Lettuce Leaves
- 8-12 slices of a sturdy Whole Grain Bread
- 1 recipe for Creamy Caesar Dressing
Chicken Spaghetti
By ebdonahue
Lightly grease a 12-inch skillet
- 8 oz spaghetti
- 2 cups grape tomatoes, halved lengthwise
- 2 jalapeño peppers, stemmed, seeded, and halved lengthwise
- 4 cloves garlic
- 1/2 yellow onion
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 2 cups whole milk, plus more as needed
- 2 cups (8 oz) grated cheddar cheese
- 2 cups (8 oz) grated Monterey Jack cheese
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 1/2 cup chopped fresh cilantro, plus more for topping
- 2 tsp fresh lime juice
- Kosher salt and freshly ground pepper
- 4 cups shredded cooked chicken
Chicago-Style Deep-Dish Pizza
By ebdonahue
1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low ...
- 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 3/4 ounces) yellow cornmeal
- 1 1/2 teaspoons table salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups water (10 ounces), room temperature
- 3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened
- 1 teaspoon plus 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup grated onion, from 1 medium onion
- 1/4 teaspoon dried oregano
- Table salt
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes (see note)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Ground black pepper
- 1 pound mozzarella cheese, shredded (about 4 cups) (see note)
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)
- 1 pound Italian sausage, casing removed (if desired)
Roasted Vegetables with Pesto
By ebdonahue
These vegetables are something I’ve been making at least once a week for the past couple of months
- 1 large eggplant (about 1 lb)
- 8 oz cherry tomatoes
- 8 oz button mushrooms
- 1 red onion (about 8 oz before peeling)
- 1 bell pepper (yellow, red or orange)
- 5 garlic cloves
- 3 tablespoons olive oil
- 3 tablespoons pesto or pistou
- kosher salt and freshly ground black pepper
Old-Fashioned Pecan Pie
By ebdonahue
Toast the pecans on a baking sheet @ 350° for 5 minutes
- 1 cup maple syrup
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tablespoon molasses
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon Salt
- 6 large egg yolks, lightly beaten
- 1 1/2 cups toasted and chopped pecans
- 1 (9-inch) unbaked pie shell (see note), chilled in pie plate for 30 minutes
Classic Beef Pot Roast
By ebdonahue
Preheat a large 5 quart {or larger} Dutch oven on medium-high, and add in the olive oil
- 3 to 3-1/2 pounds Beef Chuck Roast
- Kosher Salt
- 1 tablespoon Olive Oil
- 2 onions (1 yellow and 1 white} chopped
- 3 cloves garlic, smashed, peeled and chopped
- 1 cup Pinot Noir {dry red wine}
- 2 cups Beef Broth
- 4 sprigs of fresh Thyme
- 1 bay leaf
- 1/4 teaspoon coarse Ground Black Pepper
- 4 carrots, peeled and chopped into 2 inch pieces
- 2 pounds small to medium Red Skin Potatoes, quartered
- Optional: Serve with a loaf of good crusty bread.