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Recipes
Green Chile, Egg and Potato Bake
By ebdonahue
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray
- 3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
- 1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
- 1/4 cup chopped roasted red bell peppers (from 7-oz jar)
- 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
- 1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)
- 10 eggs
- 1/2 cup small-curd cottage cheese
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon garlic powder
- 4 medium green onions, chopped (1/4 cup)
Wedge Salad
By ebdonahue
1. Cook bacon in 10-inch skillet until crispy, 5 to 7 minutes
- 4 slices bacon
- 1 large shallot, sliced into 1/8-inch-thick rings
- 1/4 cup red wine vinegar
- 4 ounces Stilton blue cheese, crumbled (1 cup)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons milk
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 head iceberg lettuce (9 ounces), cored and cut into 6 wedges
- 12 ounces cherry tomatoes, halved
Shrimp Enchiladas with Roasted Poblano Sauce | Annie's Eats
By ebdonahue
To roast the peppers, preheat the oven to 475˚ F
- For the sauce:
- 2 poblano peppers
- 2 tbsp. butter
- 4 tbsp. flour
- 1 1/2 cups chicken or veggie broth
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
- 3/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- For the filling:
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp. oregano
- Dash cayenne pepper
- Salt and pepper, to taste
- 2 cups green cabbage, shredded
- 2 carrots, peeled and shredded
- 3 cups baby spinach
- 2 chipotle peppers in adobo sauce, seeded and finely minced
- 1 lb. shrimp, peeled and deveined
- To assemble:
- 10-12 8-inch flour (or corn) tortillas
- 2 cups shredded monterey jack cheese
Sauteed Chicken with Sage Browned Butter from Cooking Light Magazine, January/February 2011
By ebdonahue
Heat a large skillet over medium-high heat; coat with cooking spray
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 2 sage sprigs
- 1 tablespoon minced shallots
- 1 teaspoon chopped fresh thyme
- 2 tablespoons lemon juice
- Fresh sage leaves (optional)
Seafood Pasta
By ebdonahue
Preheat oven to 350 degrees
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 pound Scallops
- 1 pound Shrimp
- 5 cloves Garlic
- 3/4 cups Dry White Wine
- 28 ounces, weight Whole Or Diced Tomatoes
- Salt And Pepper, to taste
- 1/4 teaspoon Crushed Red Pepper
- 1/4 cup Heavy Cream, Warmed
- 12 whole Basil Leaves Torn
- Chicken Broth, If Needed For Splashing In A Little Liquid
- 12 ounces, weight Pasta (I Used Fusilli Bucati, But Any Kind Will Do!)
Eggplant Parmesan with Crisp Bread Crumb Topping
By ebdonahue
In a large skillet, heat the 3 tablespoons of olive oil
- 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
- 1 onion, finely chopped
- 3 garlic cloves, very finely chopped
- Two 28-ounce cans whole, peeled Italian tomatoes, drained
- Kosher salt and freshly ground pepper
- 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
- 3 tablespoons coarsely chopped basil
- 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons dry bread crumbs
Polenta Pound Cake with Blueberries and Thyme
By ebdonahue
Make the blueberries In a small saucepan, combine the sugar, thyme, and 2 Tbs
- For the blueberries
- 1/4 cup granulated sugar
- 1 tsp. chopped fresh thyme
- 1 pint fresh blueberries, picked over
- 1-1/2 tsp. finely grated lemon zest
- Pinch kosher salt
- For the cake
- 8 oz. (1 cup) unsalted butter, softened; more for the pan
- 6-2/3 oz. (1-2/3 cups) cake flour; more for the pan
- 1/3 cup polenta (cornmeal)
- 2 Tbs. finely chopped fresh thyme
- 1/4 tsp. kosher salt
- 1-1/3 cups granulated sugar
- 5 large eggs, at room temperature
- 1 Tbs. fresh lemon juice
- 2 tsp. pure vanilla extract
Chicken Pot Pie with Biscuit Crumble Topping | Annie's Eats
By ebdonahue
To make the filling, place the chicken in a large stockpot or Dutch oven and cover with the chicken broth
- For the filling:
- 3 cups low-sodium chicken broth
- 1 1/2 lbs. boneless, skinless chicken thighs and/or breasts
- 2 tbsp. vegetable oil, divided
- 1 onion, chopped
- 3 large carrots, peeled and sliced 1/4-inch thick
- 2 ribs celery, chopped
- Salt and pepper
- 10 oz. baby bella or button mushrooms, sliced
- 1 tsp. soy sauce
- 1 tsp. tomato paste
- 4 tbsp. unsalted butter
- 1/2 cup all-purpose flour
- 1 cup milk
- 2 tbsp. minced fresh parsley
- 2 tsp. minced fresh thyme
- Squeeze of fresh lemon juice
- 3/4 cup frozen peas
- For the topping:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 6 tbsp. cold unsalted butter, cut into cubes
- 1/2 cup grated Parmesan cheese
- 3/4 cup plus 2 tbsp. heavy cream
Herb and Citrus Oven Roasted Chicken
By ebdonahue
Preheat oven to 400 degrees F
- 12 pieces (about 4 1/2 lbs.) bone
- in chicken parts (thighs and legs are best) 1 medium onion (any kind), thinly sliced 1 teaspoon dried thyme, or fresh chopped 1 tablespoon dried rosemary, or fresh chopped Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional
Thai Chicken with Basil
By ebdonahue
An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious,and decidedly spicy st...
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
- 2 tablespoons Asian fish sauce (nam pla or nuoc mam); see Note
- 1 1/2 tablespoons soy sauce
- 1 tablespoon water
- 1 1/2 teaspoons sugar
- 2 tablespoons cooking oil
- 1 large onion, cut into thin slices
- 3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
- 3 cloves garlic, minced
- 1 1/2 cups lightly packed basil leaves