Nlhartman's profile page
Recipes
Chili Dip
By nlhartman
Easy
- 1 lb. Velveeta
- Small amt. jalapeno peppers
- 1 can chili without beans
Cast Iron Roast Chicken
By nlhartman
Produces a very juicy, tasty roast chicken
- 1 3 1/2 - 4 pound whole chicken
- 1 t. Kosher salt
- Optional--your favorite poultry dry rub or add leeks that have been tossed in a medium bowl w/ olive oil, salt and pepper
Sweet'n Sour Chicken Wings
By nlhartman
Great flavor--wonderful appetizer!
- 3-4 lb. separated chicken wings, thawed
- 1 c. soy sauce
- 1 c. water
- 3/4 c. brown sugar or 1/2 c. white sugar
- 1/4 c. oil--maybe a little less
- 1/4 c. sweetened pineapple juice
- 1/4-1/2 t. ground ginger
- 1 t. garlic powder
- 1/2 t. dry mustard
Chicken Noodle Soup
By nlhartman
From Martha Stewart Living Magazine
- 1 whole chicken plus 8 wings
- 4 large sprigs fresh parsley
- 2 large sprigs fresh thyme
- Bay leaves
- 1/2 t. black peppercorns
- 1 T. kosher salt
- 1 c. diced onion
- 1 c. peeled and thinly sliced carrots
- 1/2 c. thinly sliced celery
- 6 oz. cooked egg noodles
- 1 T. fresh chopped dill
- 1 T. lemon juice
Seafood Linguine
By nlhartman
From Louis Kemp
- 1 8 oz. pkg. Louis Kemp crab, flaked
- 6-8 oz. linguine
- 2 large cloves garlic, minced
- 1 t. dried oregano
- 2 T. butter or margarine
- 1 medium tomato, chopped
- 1/2 c. whipping cream
- 1/2 c. sliced green onions
- 1/2 c. Swiss cheese
- 1/2 c. Parmesan or Romano cheese
Southwestern Chicken Stew
By nlhartman
Infuse your winter stew with the personality of the Southwest
- 1 can(s) (28-ounce) fire-roasted tomatoes
- 2 green onions, trimmed and cut into thirds
- 2 chipotle chiles in adobo sauce
- 2 tablespoon(s) adobo sauce
- 2 clove(s) garlic, peeled
- 2 teaspoon(s) chili powder
- 1 teaspoon(s) ground cumin
- 1.25 pound(s) skinless, boneless chicken-breast halves
- 2 cup(s) chicken broth
- 1.50 cup(s) finely shredded Monterey Jack cheese
- 2 green onions, thinly sliced, for garnish
- Salt
- Black pepper
- Spaghetti, for serving
Winter Lentil Soup
By nlhartman
Heat the oil in a large saucepan or Dutch oven over medium heat
- 1 tablespoon olive oil
- 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
- 1 28-ounce can whole tomatoes, drained
- 2 sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
- 1/2 cup brown lentils
- 1 tablespoon fresh thyme
- Kosher salt and black pepper
- 1/4 cup grated Parmesan (1 ounce; optional)
Linguine and Shrimp
By nlhartman
Excellent!
- 1/2 lb. linguine
- 1/2 c. Italian dressing
- 1/2 lb. small shrimp, shelled, devined
- 1 each medium yellow squash, zucchini and carrots, thinly sliced
- 3 green onions, chopped
- 1/4 c. chopped parsley
- 1 clove garlic, minced
- 2 t. grated lemon peel or lemon zest
- 1 t. salt
- Dash cayenne pepper
Turkey Pot Pie
By nlhartman
Preheat an oven to 375°F (190°C)
- 3 cups (13 oz./410 g) cooked shredded turkey
- 1 jar chicken pot pie starter
- 2 rolled-out rounds Basic Pie Dough
- 1 egg white beaten with 1 tsp. water
Pico de Gallo
By nlhartman
In a small serving bowl, stir all ingredients until combined
- 3 medium ripe tomatoes, stemmed and diced
- 1/2 c. sweet red onion, finely chopped
- 2 jalapenos, stemmed, seeded and finely chopped--optional especially on quantity
- 1 t. sugar, or more to taste
- 2 t. olive oil-optional
- 1 c. chopped cilantro