Jimihndrks-2's profile page
Recipes
Poblano Cream Sauce
By jimihndrks-2
Creamy sweet sauce to put over Mexican food, chicken or use as a dipping sauce
- 1 large poblano pepper roasted
- 2 cloves garlic
- ¾ cup Sour Cream
- ½ red onion sliced.
- ¼ cup chopped fresh cilantro
- 1 tablespoon Olive oil
- 1 lime (juiced)
- kosher salt and pepper to taste
Garlic & Herb Ribeye Roast
By jimihndrks-2
Preheat the oven to 500 degrees F (260 degrees C)
- 1 cup softened butter
- 6 cloves garlic, minced
- 1 (4 pound) bone-in rib-eye roast
- sea salt and cracked black pepper to taste
Chicken Chili
By jimihndrks-2
Southwestern Chicken Chili
- 1 15- oz. can black beans
- 1 15.25- oz. can corn undrained
- 1 10- oz. can Rotel tomatoes undrained
- 1 package ranch dressing mix
- 1 tsp. cumin
- 1 Tbsp. chili powder
- 1 tsp. onion powder
- 1 8- oz package light cream cheese
- 2 chicken breasts
Garlic & Herb Ribeye Roast
By jimihndrks-2
1. Preheat oven to 500°F (260°C)
- • 3/4 cup butter, softened
- • 5 cloves garlic, minced
- • 2 teaspoons dried thyme
- • 2 teaspoons dried basil leaves
- • 2 teaspoons coarse kosher/sea salt
- • 1 teaspoon coarse ground black pepper
- • 5 lb boneless ribeye roast, trimmed
- • 2 tablespoons flour
- • 2 cups beef stock
Beef Wellington From Hell's Kitchen
By jimihndrks-2
To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth
- For mushroom duxelles:
- 1 pound cremini mushrooms, coarsely chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For herb crepe:
- 1/2 cup all-purpose flour
- 2 eggs
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons chives, minced
- 1/2 cup whole milk
- 1/4 cup water
- 4 tablespoons butter, melted, plus more if needed for pans
- For beef Wellington:
- 2 pounds filet mignon
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup whole-grain Dijon mustard
- 1/2 pound prosciutto di Parma
- 1 sheet puff pastry, thawed
- 1 egg yolk
- 1 tablespoon whole milk
Broccoli and Cauliflower Au Gratin
By jimihndrks-2
Preheat the oven to 375 degrees F
- Essence (Emeril's Creole Seasoning):
- 1 stick plus 2 teaspoons unsalted butter
- 3 pounds cauliflower, trimmed and cut into large florets
- 1 1/2 pounds broccoli, trimmed and cut into large florets
- 2 teaspoons salt, plus more as needed
- 1/2 cup all-purpose flour
- 6 cups whole milk
- 1/4 teaspoon cayenne
- 8 ounces grated cheddar cheese, about 3 cups
- 1 cup fine dry bread crumbs
- 2 teaspoons Essence, recipe follows
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Prime Rib Au Jus
By jimihndrks-2
Preheat the oven to 350 degrees F
- 1 (4 to 5-pound) beef rib roast
- 5 cloves garlic, slivered
- 1/4 cup peppercorn and garlic marinade (recommended: McCormick's)
- 2 tablespoons spicy brown mustard
- Salt and freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 1/2 cup red wine
- 1 cup beef broth
Patti's Melt
By jimihndrks-2
Toast the bread. Meanwhile, in a nonstick skillet coated with cooking spray, cook the egg whites or egg
- 1 slice whole grain Oroweat bread or 1 Arnold Sandwich Thin
- 2 egg whites or 1 large egg
- 1 ounce lean, low-sodium deli ham or Canadian bacon
- Horseradish or mustard (optional)
- 1 slice low-fat mozzarella or provolone cheese
Dawn's Scampi
By jimihndrks-2
Cook the spaghetti according to package directions
- 6 ounces multi-grain spaghetti
- 1/4 cup multi-grain croutons, crushed
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons grated lemon zest
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper
- 3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
- 1/4 teaspoon salt
- 1/4 cup low-sodium chicken broth
- 1/4 dry white wine
- 1 tablespoon lemon juice
- 6 black pitted and chopped olives such as kalamata (about 1 tablespoon)
Low-Fat Scalloped Potatoes
By jimihndrks-2
Preheat the oven to 350 degrees F
- 2 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 3 pounds Yukon gold potatoes, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-fat milk (1%), at room temperature
- 1 cup whole milk, at room temperature
- Freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup grated gruyere cheese