Ebdonahue's profile page
Recipes
Black Bean & Goat Cheese Quesadillas with Guacamole
By ebdonahue
In a medium skillet, heat 2 Tbs
- 3 Tbs. olive oil
- 1 small yellow onion, finely chopped
- 15-1/2-oz. can black beans, rinsed and drained
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh cilantro
- 1 large or 2 small ripe avocados, pitted and peeled
- 2 tsp. fresh lime juice; more to taste
- 3 to 4 oz. fresh goat cheese, crumbled
- 6 flour tortillas, 8 inches across
Guacamole Chicken Salad
By ebdonahue
Looking for something to do with your leftover chicken? Try this delicious Guacamole Chicken Salad, includes avocad...
- 2 cups cooked chicken, cubed or shredded
- 1/3 cups whole plain Greek yogurt
- 3 tablespoons salsa verde or 1 (4 ounce) can green chiles, diced
- 1 whole green onion, chopped
- 1/4 cups fresh cilantro, chopped
- 1/4 cups crumbled Cotija or Feta
- 1/2 whole Avocado, pitted, peeled and diced
- 1/2 whole lime, juiced
- 1 pinch salt to taste
- 1 pinch cumin (a Generous Pinch)
Parmesan Roasted Potatoes
By ebdonahue
Preheat your oven to 425 degrees
- 4 cups cubed Yukon Gold potatoes
- 3 tbsp olive oil
- 1 tsp garlic salt
- 1/2 tsp salt
- 2 tsp paprika
- 1 tsp pepper
- 4 tablespoons freshly grated Parmesan cheese
Italian-Style Beef and Porcini Stew
By ebdonahue
Position a rack in the bottom third of the oven and heat the oven to 325°F
- 3 lb. boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
- 2 oz. thick-cut pancetta, cut into 1/2-inch pieces
- 1 Tbs. grapeseed oil or vegetable oil; more as needed
- Kosher salt and freshly ground pepper
- 1 medium yellow onion, coarsely chopped (about 1 cup)
- 2 medium celery stalks, coarsely chopped (about 1/2 cup)
- 1 medium carrot, coarsely chopped (about 1/3 cup)
- 4 medium cloves garlic, minced
- 1 Tbs. tomato paste
- 2 oz. dried porcini mushrooms, soaked in 2-1/2 cups warm water until soft, then chopped, soaking liquid reserved and strained
- 1 Tbs. minced fresh rosemary
- 1 dried bay leaf
- 1 cup dry red wine
- 3 cups peeled pearl onions
- 1 28-oz. can whole tomatoes, drained and chopped (discard juice)
- 1/4 cup chopped fresh basil
Bourbon Whipped Cream
By ebdonahue
We found any style of whiskey did just fine, but bourbon added a nice smokiness to our Bourbon Whipped Cream
- 1/2 cup heavy cream, chilled
- 1 tablespoons bourbon
- 1 tablespoon light brown sugar
- 1/4 teaspoon vanilla extract
Tomatillo Cilantro Rice with Chicken and Vegetable Confetti
By ebdonahue
The Tomatillo is a staple in Mexican cuisine
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground pepper, to taste
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup fresh or canned corn kernels
- 1 cup long grain rice
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 (12-ounce) jar HERDEZ® Tomatillo Verde Mexican Cooking Sauce
- 1 cup chicken broth
- 1/2 cup frozen baby peas
- 2 teaspoons freshly chopped cilantro
Rich Chicken Soup with Fresh Noodles
By ebdonahue
1. Melt butter in a Dutch oven over medium-high heat
- 1 tablespoon butter
- 4 (4-ounce) skinless, boneless chicken thighs, trimmed
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 2 cups sliced onion
- 1 cup diagonally sliced carrots
- 1 tablespoon white miso (soybean paste)
- 1/2 cup dry white wine
- 1 (1-ounce) package fresh poultry mix herbs (sage, rosemary & thyme)
- 5 cups no-salt-added chicken stock
- 1 cup sliced celery
- 1 (8-ounce) skinless, boneless chicken breast half, cut into bite-sized pieces
- 6 ounces fresh lasagna noodles, chopped
- 3 tablespoons chopped green onions
Smoked Turkey
By ebdonahue
Make sure to use dry, well-seasoned wood or wood chips for a clean tasting turkey
- 1 (10 to 14-pound) turkey
- 1 white onion, quartered
- 1 large lemon, quartered
- 1 head garlic, halved through the cloves
- 4 tablespoons butter, melted
- Kosher Salt
- Lemon Pepper
- Garlic Powder
French Morning Muffins
By ebdonahue
For batter: Preheat oven to 375
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 large egg
- 1 cup plus 2 tablespoons milk
- 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
- 1 teaspoon vanilla extract
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 cup sugar
- 1 teaspoon cinnamon
Bacon Cheddar Ranch Pub Burgers
By ebdonahue
FOR THE AIOLI: In a mini food processor add an entire egg plus the one egg yolk
- RANCH AIOLI:
- 1 whole Egg plus 1 Egg Yolk
- 1/2 a Lemon, juiced
- 1 teaspoon Grainy Mustard
- 1 handful Fresh Parsley, roughly chopped
- 1 handful Fresh Dill, roughly chopped
- 1 {large} Garlic Clove, roughly chopped
- 1 tablespoon Dried Onion Flakes
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Paprika
- FOR THE PUB BURGERS:
- 2 pounds Ground Beef Chuck
- Your Favorite Burger Seasoning
- 1/2 pound Peppered Slab Bacon, sliced in half and cooked until crispy {or any slab bacon will do}
- 4 slices Cheddar Cheese, quartered
- 1 large Roma Tomato, sliced
- Romaine Lettuce Leaves, torn
- 8 Pretzel Dinner Rolls {or slider buns}