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Recipes
Cheesy Spinach Puffs
By ebdonahue
Preheat the oven to 350°F
- 4 tablespoons unsalted butter
- 1 large onion, peeled and finely chopped or grated on a cheese grater
- 2 garlic cloves, peeled and minced or pressed
- 3 eggs
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan, Romano or Asiago cheese
- 1/2 cup Italian style breadcrumbs
- 1 pound frozen chopped spinach, thawed and squeezed hard repeatedly to remove as much liquid as possible (*See Note Below Instructions)
- 1/2 teaspoon salt
- Optional: warm marinara or pizza sauce or Ranch dressing for dipping
Spice-Roasted Pork Tenderloin
By ebdonahue
Preheat the oven to 375°
- 4 pork tenderloins (about 4 pounds)
- 2 teaspoons smoked paprika (pimenton)
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
Spaghetti with Abruzzese Lamb Ragu
By ebdonahue
Lamb ragù is a specialty of Abruzzo where farmers have raised sheep for centuries, letting them graze in mountain...
- 2 Tbs. vegetable oil
- 2 lb. boneless lamb shoulder or leg of lamb, cut into 6 or 8 pieces
- Kosher or sea salt and freshly ground black pepper
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 small red onion, finely chopped
- 1 large clove garlic, lightly crushed
- 1 Tbs. minced fresh herbs, such as rosemary and sage
- 1/2 cup dry red or white wine, such as Montepulciano d’Abruzzo or Orvieto
- 6 cups canned diced tomatoes, with their juice
- 1 1/2 lb. thick spaghetti or maccheroni alla chitarra
- Parmigiano-Reggiano or Pecorino Romano shavings for serving (optional)
- Minced fresh hot chile or crushed red pepper flakes, for serving
- Tip: You can make this sauce with either red or white wine; consdier using red during the colder months for a heartier flavor.
Pesto & Tomato Naan Personal Pizzas
By ebdonahue
Pre heat your oven to 415 degrees
- 2 whole pieces of Naan
- 4 tablespoons Basil Pesto, more or less to taste
- 1 Large Tomato, sliced thin
- 6 oz. Fresh Mozzarella, sliced thin
- Kosher Salt and Black Pepper, to taste
- Red Pepper Flakes, for garnish {optional}
Stuffed Eggplant with Ricotta, Spinach & Artichoke
By ebdonahue
Easy, healthy and light! This recipe will make you fall in love with the clean, earthy flavors of eggplant, articho...
- 2 small eggplants
- 1 shallot
- 3 cloves garlic, minced
- 1 (12-ounce) bag frozen artichoke hearts
- 1 cup ricotta cheese
- 1 roasted red pepper, chopped
- 1 cup fresh baby spinach, chopped
- 1/2 cup Romano cheese, grated
- Parsley and basil, chopped
Ricotta Stuffed Chicken
By ebdonahue
You'll need a butterflied chicken, which means you need to remove the rib, back and breast bone of your chicken the...
- Whole chicken, butterflied
- 3 chopped green onions
- 1 minced garlic clove
- 2 cups of drained ricotta cheese
- 1/2 cup of chopped sun dried tomatoes in oil
- 1/2 cup of grated romano cheese
- zest of 1 lemon
- chopped fresh basil and parsley
- salt and pepper
Linguine with Tomatoes, Baby Zucchini and Herbs
By ebdonahue
In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil
- 1 pound tomatoes, cored and finely chopped
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 small red chile, seeded and minced
- 1/3 cup extra-virgin olive oil
- 12 ounces linguine
- 3 baby zucchini, thinly sliced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Tilapia A La Veracruzana
By ebdonahue
Heat oven to 375°F. Heat olive oil in a large skillet
- 1 Tbsp. H-E-B Extra Virgin Olive Oil
- 4 Tilapia filets
- 4 garlic cloves, minced
- 2 cans (14.5 oz. each ) H-E-B Diced Tomatoes with Green Chilies
- 1 tsp. dried oregano
- 1/4 c. Central Market Chopped Spanish Olives, drained
- 1/4 c. H-E-B Capers, drained
Baked Tilapia with Sun-dried Tomato Parmesan Crust
By ebdonahue
Place the breadcrumbs, seasoning, onion powder, garlic powder, paprika, salt, and Parmesan cheese in a food process...
- 1 cup fine breadcrumbs, seasoned or unseasoned, or 2 cups panko
- An additional 2 teaspoons Italian seasoning if you are using unseasoned breadcrumbs or panko
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 Tbsp grated parmesan cheese
- 8 sundried tomatoes, packed in oil
- 2 Tbsp olive oil
- 4 tilapia fillets, about 1 1/3 pounds
- Flour for dusting, about 1/3 cup
- 1 beaten egg
- 2 cups mixed berries (frozen work well)
- 2 teaspoons sugar
- 1/4 cup water
Shiner Bock Ice Cream
By ebdonahue
*
- 2 cups heavy cream
- 1 cup Shiner Bock beer
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon kosher salt
- 4 egg yolks, beaten
- 2 teaspoons vanilla extract
- Cajeta, for serving (optional)
- Crushed peanuts, for serving (optional)