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Recipes
Do-Ahead Breakfast Bake
By ebdonahue
Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray
- 1 cup diced fully cooked ham (6 oz)
- 2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
- 1 medium green bell pepper, chopped (1 cup)
- 1 tablespoon dried chopped onion
- 2 cups shredded Cheddar cheese (8 oz)
- 1 cup Original Bisquick® mix
- 3 cups milk
- 1/2 teaspoon pepper
- 4 eggs
Catfish and Spinach Roll
By ebdonahue
Preheat oven to 375 degrees F
- 4 catfish fillets (about 4 oz ea)
- 1 cup skim milk
- 1 teaspoon olive oil
- 3 garlic toes, minced
- 1/4 cup diced green bell pepper
- 11 oz package fresh baby spinach
- 1 teaspoon wine vinegar (I used O Pinot Noir)
- Salt-free seasoning (like Mrs. Dash) or seasoning to taste (I also like whole-grain mustard here too)
- fresh black pepper to taste
- 4 oz low-fat feta cheese, cut into 4 pieces
- lemon
Black-Eyed Pea Stew with Sausage
By ebdonahue
In a large enameled cast-iron casserole, heat the oil until shimmering
- 3 tablespoons vegetable oil
- 1 1/4 pounds hot Italian sausages (about 8 links), pricked with a fork
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- One 14-ounce can Italian tomatoes, drained and chopped
- 2 cups dried black-eyed peas, picked over and rinsed
- 4 cups low-sodium chicken broth
- 3 cups water
- Salt and freshly ground pepper
- 1/4 cup chopped cilantro, plus leaves for garnish
Southwestern Chicken Soup
By ebdonahue
Ann R. Parker, Kennesaw, Georgia, Cooking Light NOVEMBER 2005
- Cooking spray
- 1 cup chopped onion
- 3 garlic cloves, minced
- 6 cups fat-free, less-sodium chicken broth
- 1/4 cup uncooked white rice
- 1 teaspoon ground cumin
- 1 (16-ounce) can Great Northern beans, rinsed and drained
- 3 cups chopped skinless, boneless rotisserie chicken breast
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup chopped seeded tomato
- 3/4 cup diced peeled avocado (about 1 medium)
- 1 tablespoon fresh lime juice
- 6 lime wedges
Quick and Easy Buttermilk Dressing + Summer Salad
By ebdonahue
FOR THE BUTTERMILK DRESSING: In a small jar or container with a tight-fitted lid combine the minced shallot, garlic...
- BUTTERMILK DRESSING:
- 1 shallot, minced
- 1 medium Clove of Garlic, minced
- 2 tablespoons minced Fresh Parsley
- 1 teaspoon minced Fresh Thyme
- 2 teaspoons Cider Vinegar
- 6 tablespoons Mayo
- 1/2 cup Buttermilk
- 1/2 teaspoon Kosher Salt
- Lots and I mean LOTS of coarse Black Pepper
- MY FAVORITE SUMMER SALAD:
- 1 {10 oz.} package Herb Spring Mix
- 4 strips of thick Slab Bacon, cubed and cooked until crispy {drained}
- 1/2 a English Cucumber, halved and sliced into half moons
- 1 cup Mixed Tomatoes {cherry, sungold, chocolate etc.}, quartered
- 1/2 small Red Onion, sliced thin
- Croutons
- Coarse Black Pepper
Beef Stroganoff
By ebdonahue
Slice up the steak into thin strips
- 1-1/2 pounds of thinly sliced Steak {skirt, flank or ribeye to name a few}
- 4 tablespoons All Purpose Flour, divided
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Olive Oil
- 1 cup sliced Crimini Mushrooms
- 1/4 cup finely diced Yellow Onion
- 1 teaspoon chopped Fresh Garlic {about 2 small cloves}
- 2 tablespoons Butter
- 1-1/4 cup Beef Broth
- 1/4 cup Dry White Wine {Pinot Grigio}
- 1 tablespoon Worcestershire Sauce
- 3/4 cup Sour Cream
- Salt and Black Pepper, to taste
- 12 ounces Egg Noodles, cooked as directed on package
- Chopped Fresh Parsley, for garnish
Creamy Crust Chicken Pot Pie Casserole
By ebdonahue
Remove skin and debone chicken
- 1 rotisserie cooked deli chicken
- 2 cups chicken stock (homemade or reduced sodium broth)
- 1 stick of butter (1/2 cup)
- 2 cups frozen vegetables ( from a 16 oz bag)
- 1/4 teaspoon dried crushed thyme
- 1/4 teaspoon dried crushed oregano
- 1 cup self-rising flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon shortening or oil
- 1 cup milk
- 2 cups chicken stock
- 1 can cream of chicken soup
- 1 extra-large Knorr chicken bouillon cube
- black pepper and salt
Pork and Lentil Soup
By ebdonahue
Heat the oil in a large stock pot over medium heat
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons finely grated fresh ginger
- 1 1/2 teaspoons dried crushed basil leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 medium carrot, chopped
- 1 pound bone-in pork chops
- 3 cups chicken broth
- 8 ounces brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon red chili flakes
Chicken Cordon Bleu Casserole
By ebdonahue
Preheat oven to 350 degrees
- 6 cups diced cooked chicken (1 whole rotisserie chicken)
- 8 oz diced honey ham
- 8 slices baby swiss cheese
- For the sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 3 1/4 cups milk
- 2 Tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp pepper
- For the topping
- 1 1/2 cups panko bread crumbs
- 6 tablespoons butter, melted
- 1/2 tsp seasoning salt
- 1 1/2 tsp dried parsley
How To Make Ice Cream Without an Ice Cream Machine: An Easy, Foolproof Method
By ebdonahue
1. Fill the large bowl about halfway with ice
- Easy Ice Cream Mix Options:
- Ingredients
- 1 pint (usually a half recipe) of ice cream mix, well chilled
- Eggless Cornstarch-Based Mix
- Rich Ice Cream Base with Eggs and Cream
- Sweetened Condensed Milk Ice Cream Base
- Equipment
- Very large mixing bowl or stockpot
- Small 1-quart bowl
- Chopped ice
- 3/4 cup rock salt or kosher salt
- Electric hand mixer OR whisk
- Towel