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Recipes
Tuscan Pork with Fennel
By nlhartman
Use lean pork and serve with fresh vegetables to make this flavorful yet healthy slow cooker dinner
- 2 teaspoon(s) fennel seeds
- 1 teaspoon(s) dried rosemary
- 1 (4- to 5-pound) boneless pork shoulder (Boston butt)
- 3/4 cup(s) chicken broth
- 2 teaspoon(s) chicken base/demi-glace
- 2 pound(s) red potatoes, sliced
- 2 medium fennel bulbs, cored and cut into wedges
- 3 clove(s) garlic, chopped
Hot Spinach Dip
By nlhartman
Preheat oven to 425 degrees
- 2 teaspoons olive oil, plus more for baking dish
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 pounds spinach, cleaned, trimmed, and coarsely chopped
- 1/2 cup milk
- 6 ounces reduced-fat bar cream cheese
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco
- 3/4 cup shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers, for serving
French 75
By nlhartman
Makes 1 Shake gin, sugar cube, and lemon juice with ice
- 2 ounces gin
- 1 sugar cube
- 1/2 ounce lemon juice
- Champagne
- Ice
Feeling Peachy
By nlhartman
Muddle thyme sprig and all but 1 of the peach wedges in a highball glass(peaches should be smashed to a pulp)
- 1 sprig thyme or lemon thyme
- 1/2 ripe peach, sliced into thin wedges, divided
- 1 oz. Old Tom gin
- Club soda
Sauteed Beef Medallions with Pearl Onion Red Wine Sauce
By nlhartman
Pat beef medallions dry
- 1 pound certified Angus Beef bottom
- 2 T. vegetable or canola oil
- 1 c. frozen petite pearl onions
- 1/2 c. red wind blend
- 1/2 c. beef stock
- 1 T. tomato paste
- 1/2 t. coarse kosher salt
- 1/2 t. creacked black pepper
- 2 sprigs fresh thyme
Shrimp Pad Thai
By nlhartman
Directions Bring a large pot of water to a boil; remove from heat
- 8 ounces rice-stick noodles
- 1/4 cup tomato-based chili sauce
- 1/4 cup fresh lime juice
- 3 tablespoons soy sauce
- 2 tablespoons light-brown sugar
- 4-6 T. fish sauce
- 4 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 pound peeled and deveined medium shrimp
- 3 cups bean sprouts, plus more for garnish
- 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
- 1 large egg, lightly beaten
- Assorted Garnishes (Optional) 1/3 cup chopped dry-roasted peanuts Pinch of red-pepper flakes Bean sprouts 1/4 cup fresh cilantro Lime wedges
- 1/3 cup chopped dry-roasted peanuts
- Pinch of red-pepper flakes
- Bean sprouts
- 1/4 cup fresh cilantro
- Lime wedges
Velveeta® Salsa Dip
By nlhartman
The perfect dip for chips! This Velveeta Salsa dip is super-simple to make and can be made into a chili dip or spic...
- 1 pound (16 ounces) Velveeta®, cut into 1/2-inch cubes
- 1 cup Taco Bell® Home Originals® Thick 'N Chunky Salsa
Golden Delight Pancakes
By nlhartman
Mix in blender on high speed for 1 minute, stopping once to stir down
- 1 c. cottage cheese, small curd
- 6 eggs
- 1/2 c. floud
- 1/4 t. salt
- 1/4 c. oil
- 1/4 c. milk
- 1/2 t. vanilla
Buttermilk Fried Chicken
By nlhartman
Marinating the chicken in buttermilk makes the meat moist and flavorful
- 2 cups low-fat buttermilk
- Coarse salt
- 3 teaspoons cayenne pepper
- 2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
- 3 cups all-purpose flour
- 4 cups vegetable oil
Beer-Braised BBQ Shrimp
By nlhartman
Julia Dowling Rutland, Coastal Living OCTOBER 2013
- 1 1/2 cups butter
- 1 (12-ounce) bottle lager beer
- 1/2 cup Worcestershire sauce
- 4 lemons, sliced
- 1 sweet onion, halved and sliced
- 8 garlic cloves, sliced or crushed
- 6 bay leaves
- 3 tablespoons seafood seasoning
- 1 tablespoon fresh rosemary leaves
- 5 pounds unpeeled large raw shrimp
- 1/4 cup chopped fresh flat-leaf parsley
- French bread