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Recipes
Creamy Brown Rice Risotto
By ebdonahue
In a medium saucepan over medium-high heat, combine the rice and water
- 1 cup short grain brown rice (or brown sushi rice)
- 2 cups water
- 1/2 tablespoon olive oil
- 3 ounces prosciutto, chopped
- 1 tablespoon minced fresh rosemary
- 1 medium yellow onion, finely diced
- 1 pound Brussels sprouts, quartered AND 1 firm tart apple, peeled and diced
- OR
- 1 pound asparagus, trimmed and cut into 2-inch pieces AND 1/2 cup oil-packed sliced sun-dried tomatoes (drained)
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth, room temperature
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water
- 1/2 cup grated Parmesan cheese
- Salt and ground black pepper, to taste
- Purchased balsamic glaze, to serve
Rachael Ray: Rachael's Daytime Talkshow
By ebdonahue
Preheat the oven to 350º F
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 16-ounce package elbow macaroni
- 2 pounds ground beef
- 1 large onion, chopped
- 2 8-ounce cans tomato sauce
- 1/8 teaspoon freshly ground black pepper
- 1 cup (8 ounces) ricotta cheese
- 1/4 cup (2 ounces) sour cream
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped scallions
- 1/2 cup (2 ounces) shredded Cheddar
- 1/4 cup (1 ounce) shredded mozzarella
- 1/4 cup chopped fresh parsley
Mexican Martini
By ebdonahue
It’s guaranteed to make your favorite urban cowgirl or cowboy happier than an armadillo diggin’ grub worms
- 3 ounces añejo tequila
- 1 1/2 ounces Cointreau
- 1 1/2 ounces fresh lime juice
- 1/2 ounce green-olive brine from the jar
- a splash of fresh orange juice
- lime wedges and olives
Chili Onion Rings
By ebdonahue
Cut the onions into 1/4-inch slices
- 3 1015 onions
- 4 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons chili powder, homemade or Gebhardt
- peanut oil, for deep-frying
Creamy Cucumber and Grilled Potato Salad
By ebdonahue
In a large saucepan, cover the potatoes with water and bring to a boil
- 2 pounds small to medium Red Bliss potatoes (about 12)
- Kosher salt
- 1/3 cup crème fraîche or mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon light corn syrup or 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon celery seeds
- 1 small garlic clove, minced
- 1/4 cup canola oil, plus more for brushing
- Pinch of crushed red pepper
- 1 teaspoon finely chopped fresh oregano
- 1/2 cup chopped parsley plus 1 teaspoon minced parsley
- Freshly ground pepper
- 1 English cucumber, thinly sliced
- 1/3 cup thinly sliced red onion
Pork and Tomatillo Stew
By ebdonahue
In a medium casserole or Dutch oven, heat the oil
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless pork loin, cut into 3-inch chunks
- Salt and freshly ground pepper
- 2 large celery ribs, finely diced
- 1 small red onion, finely diced
- 1 Anaheim chile, seeded and finely diced
- 2 garlic cloves, minced
- 2 teaspoons mild chile powder
- 1 tablespoon ground cumin
- Pinch of dried oregano
- 2 cups chicken stock or low-sodium broth
- 1 cup 1/2-inch-diced carrots
- Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
- One 28-ounce can diced tomatoes
- 1 pound tomatilloshusked, rinsed and cut into 1-inch dice
- Hot sauce
- Chopped cilantro, for garnish
- Corn tortilla chips, for serving
Creamy Parmesan Garlic Mashed Potatoes
By ebdonahue
Throw the peeled and quartered potatoes into a large pot and fill with cold water
- 3 to 3-1/2 pounds Yukon Gold Potatoes, peeled and quartered
- 1/2 tablespoon of Kosher Salt
- 2 cups Half and Half
- 4 tablespoons Unsalted Butter
- 3 cloves Fresh Garlic, pressed through a garlic press
- 1/2 cup Parmesan Cheese, freshly grated
- Kosher Salt and Black Pepper, to taste
Chipotle Salsa Baked Chicken
By ebdonahue
Place tomatoes, onion, garlic, cilantro, chipotle peppers and adobo, lime juice and salt in a blender or food proce...
- 1 15-ounce can fire roasted tomatoes (or canned whole or crushed tomatoes if fire roasted are not available)
- 1/4 cup chopped red onion
- 1 clove garlic, chopped
- 1/2 cup, packed, chopped fresh cilantro
- 2 chipotle chili peppers in adobo, plus 1 teaspoon adobo sauce (less or more to taste)
- 1 teaspoon lime juice
- 1 teaspoon kosher salt
- 1 1/2 pound boneless, skinless chicken breasts (or thighs), trimmed of excess fat, cut into 3-inch wide pieces
- 4 ounces grated or sliced Monterey jack cheese
- Avocados
- More chopped cilantro
- Sour cream
- Corn or flour tortillas
- Rice
- Pasta
Puff Pastry Appetizers
By ebdonahue
If your looking for a quick holiday appetizer to pull together on a moments notice have no fear, these bite size bu...
- Puff pastry sheets
Stir Fried Green Beans with Ginger and Onions
By ebdonahue
Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds
- 2 to 3 Tbsp canola or other high smoke point oil
- 1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces
- 1 small yellow or white onion, sliced root to stem (see how to slice an onion), about 1 cup of sliced onion
- 1 ounce of fresh ginger, peeled and cut into matchsticks (see how to peel and cut ginger)
- 1 large garlic clove, sliced very thin
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 teaspoon toasted sesame oil
- A generous pinch of freshly ground black pepper