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Recipes
Apple-Bacon Salad
By ebdonahue
For the vinaigrette, cook bacon in a nonstick skillet until crisp
- FOR THE VINAIGRETTE, COOK:
- 3 strips thick-sliced bacon, diced
- 1 ⁄4 cup minced shallots
- 1 ⁄4 cup apple juice concentrate
- 1 Tbsp. cider vinegar
- 2 tsp. Dijon mustard
- 1 ⁄4 tsp. ground cinnamon
- OFF HEAT, WHISK IN:
- 3 Tbsp. extra-virgin olive oil
- Salt and black pepper to taste
- FOR THE SALAD, TOSS:
- 3 cups chopped romaine lettuce
- 3 cups mesclun salad greens
- 1 cup thinly sliced Braeburn or Granny Smith apple
- 1 ⁄4 cup thinly sliced red onion
- 1 ⁄4 cup coarsely chopped honey-roasted peanuts
New England Clam Chowder
By ebdonahue
Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Is...
- 3 oz. thick-cut bacon (2 to 3 slices), cut crosswise into 1/4-inch strips
- 1-1/2 oz. unsalted butter (3 Tbs.)
- 1 large yellow onion, cut into small dice (about 2 cups)
- 4 tender inner celery stalks, cut into 1/2-inch dice (about 1 cup)
- 4 cups diluted clam broth, plus the reserved clam meat, finely chopped
- 2 lb. large Yukon Gold potatoes, peeled and cut into 1/2-inch dice (about 4-1/2 cups)
- 2 bay leaves
- 1 tsp. chopped fresh thyme
- Freshly ground black pepper
- 1 cup heavy cream
- 3 Tbs. chopped fresh flat-leaf parsley
- Kosher salt
Classic Beef Stroganoff
By ebdonahue
This classic beef stroganoff recipe is chock full of beef, mushrooms, and onion
- Kosher salt
- 1 1/2 pound beef top round or shell steak, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces
- Freshly ground black pepper
- 2 tablespoons canola oil
- 3 tablespoons unsalted butter
- 10 ounces white button mushrooms, cut into 1/4-inch-thick slices (4 cups)
- 1 cup yellow onion, finely chopped (about half a medium onion)
- 1 tablespoon all-purpose flour
- 1 cup lower-salt beef broth
- 1 cup full-fat sour cream, at room temperature
- 1 (12-ounce) package wide egg noodles
- 1 tablespoon thinly sliced fresh chives
Chicken Enchilada Casserole
By ebdonahue
Preheat oven to 425°. Heat a large ovenproof skillet over medium-high heat
- Cooking spray
- 4 bone-in chicken thighs, skinned
- 1/3 cup chopped fresh cilantro, divided
- 1 cup frozen corn kernels, thawed
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion, divided
- 6 garlic cloves, minced and divided
- 1 cup fat-free, lower-sodium chicken broth
- 2/3 cup salsa verde
- 1/4 cup water
- 2 tablespoons chopped pickled jalapeño pepper
- 9 (6-inch) corn tortillas
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
Custardy Baked Orzo with Spinach, Bacon and Feta
By ebdonahue
Preheat the oven to 375°
- Salt
- 1 cup orzo
- 12 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 1/2 pounds leeks, white and tender green parts only, thinly sliced
- 10 ounces baby spinach
- 8 ounces feta cheese, crumbled
- Freshly ground pepper
- 4 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
Tex-Mex Beef & Rice Casserole
By ebdonahue
1. HEAT oven to 350 degrees F
- 1 lb. extra-lean ground beef
- 1 can (14 oz.) fire-roasted diced tomatoes, undrained
- 1 can (11 oz.) corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 cups cooked long-grain white rice
- 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 1 cup crushed tortilla chips
- 3 Tbsp. chopped fresh cilantro
Zucchini-Tomato Strata
By ebdonahue
Preheat the oven to 350°
- One 6-ounce baguette, cut into 1/4-inch-thick slices
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 2 medium zucchini (1 pound), cut into 1/2-inch dice
- 1 large red onion, cut into 1/2-inch dice
- 1/2 teaspoon chopped thyme
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 4 medium tomatoes (1 1/2 pounds total), sliced 1/4 inch thick
Three-Cheese Stuffed Shells
By ebdonahue
This recipe makes two 9-inch-by-13-inch casseroles, which means you can eat one for dinner and freeze the other for...
- 1 (12 oz.) box jumbo pasta shells
- 1 Tbsp. olive oil
- 1 lb. sweet Italian turkey sausage, casings removed (you can use pork sausage instead of turkey, if preferred)
- 1 small onion, finely chopped
- kosher salt and freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1 (28-oz.) can crushed tomatoes
- 1 (15 oz.) can tomato puree
- 3/4 tsp. Italian seasoning
- 1 (15 oz.) container part-skim ricotta cheese
- 1 (10 oz.) package frozen spinach, defrosted and squeezed of excess water
- 1/4 cup finely grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 cups shredded part-skim mozzarella cheese
Roasted Shrimp with Rosemary and Thyme
By ebdonahue
Position a rack in the center of the oven and heat the oven to 400°F
- 6 Tbs. extra-virgin olive oil
- 6 fresh thyme sprigs
- 3 large fresh rosemary sprigs, halved
- Freshly ground black pepper
- 1-1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
- 1-1/2 Tbs. white wine vinegar
- Kosher salt
Grilled Shrimp Skewers with Tomato, Garlic & Herbs
By ebdonahue
To make the marinade, combine all of the ingredients except for the shrimp in a mini food processor or blender; ble...
- 2-1/2 tablespoons tomato paste
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 large shallot, roughly chopped
- 4 large cloves garlic, roughly chopped
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/4 teaspoon red pepper flakes
- 1-1/2 teaspoons sugar
- 1 teaspoon salt
- 2 pounds jumbo shrimp (21-25 per pound), peeled and de-veined (leave tails on if desired)