Kathryns' profile page
Recipes
Roasted Butternut Squash with Herb Oil and Goat Cheese
By kathryns
Preparation Preheat oven to 425°F
- 1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
- 1 garlic clove, finely grated
- 1 /4 cup olive oil
- 1 /4 cup finely chopped parsley
- 1 tablespoon finely chopped marjoram or oregano
- 1 1/2 teaspoons red wine vinegar, divided
- Kosher salt, freshly ground pepper
- 3 ounces fresh goat cheese
Fried Chicken Thighs
By kathryns
Coated chicken may be refrigerated, uncovered, for up to 2 hours
- Chicken
- 8 (5- to 7-ounce) boneless, skinless chicken thighs, trimmed
- Salt and pepper
- 2 quarts peanut or vegetable oil
- Buttermilk Mixture
- 1 cup buttermilk
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh cilantro
- 2 teaspoons minced fresh dill
- 2 teaspoons distilled white vinegar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- Pinch cayenne pepper
- Coating
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 3 tablespoons minced fresh chives
- 3 tablespoons minced fresh cilantro
- 1 tablespoon minced fresh dill
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- Ranch Sauce
- 1/2 cup mayonnaise
- Salt and pepper
Shrimp and Grits with Spinach
By kathryns
by The Bon Appétit Test Kitchen
- 3 cups low-fat milk
- 2 garlic cloves, pressed, divided
- 1 teaspoon salt
- 3/4 cup quick-cooking grits
- 6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slices
- 1 1/2 pounds deveined peeled uncooked large shrimp
- 1 cup sliced shallots (about 4 large)
- 1 8-ounce bottle clam juice
- 2 5-ounce packages baby spinach
- Hot pepper sauce
- 1 lemon, cut into wedges
Acorn Squash - Sausage-Stuffed with Molasses Glaze
By kathryns
Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (res...
- 4 small acorn squash
- 1 tablespoon butter
- 1/2 cup diced red bell pepper
- 2 large green onions, thinly sliced
- 1 pound bulk breakfast sausage
- 1 cup fresh white breadcrumbs
- 1/2 cup canned beef broth
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2/3 cup mild-flavored (light) molasses
Two Roast Chickens with Root Vegetables
By kathryns
This recipe is for TWO 3-4 lb chickens to serve 4-6
- Chicken and Brine:
- 1-1/2 cups table salt
- 1-1/2 cups sugar
- 2 medium heads garlic, skinned, cloves separated, unpeeled, and crushed
- 6 bay leaves, crumbled
- 2 whole chickens (3 to 4 pounds each), giblets removed and discarded
- Ground black pepper
- 1 cup low-sodium chicken broth, or more as needed
- Vegetables
- 1 lb small red potatoes (1 1/2- to 2-inch diameter), scrubbed and unpeeled
- 1 lb medium carrots, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
- 1/2 lb pound parsnips, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
- 1/2 lb yellow onions (small, 2- to 3-inch diameter), peeled, root end left intact, and quartered
- 3 TB vegetable oil
- 1/2 tsp table salt
- 1/8 tsp ground black pepper
Split Pea and Ham-Bacon Soup
By kathryns
Serve the soup sprinkled with Buttery Croutons (related), fresh peas, and chopped mint and drizzled with aged balsa...
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine (about 1-1/2 cups)
- table salt
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 7 cups water
- 1 ham steak (about 1 pound), skin removed, cut into quarters
- 3 slices thick-cut bacon (about 4 ounces)
- 1 pound green split peas (about 2 cups), picked through and rinsed
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
- 1 medium celery rib, cut into 1/2-inch pieces (about 1 cup)
- ground black pepper
Buttermilk Spoonbread
By kathryns
Souffle-like. Can also add 1/2 c shredded Cheddar cheese
- 1-1/2 c buttermilk
- 1/2 c stone-ground yellow or white cornmeal
- 3/4 tsp salt
- 2 TB butter
- 3 eggs separated
- 3 green onion, thinly sliced
West African Chicken Kebabs
By kathryns
1.In a food processor, pulse the peanuts until finely chopped
- 1 cup roasted peanuts
- 1 tablespoon finely grated ginger
- 3 garlic cloves, crushed
- 1 chicken bouillon cube
- 2 teaspoons paprika
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon cayenne
- 1 pound skinless, boneless chicken breast, sliced crosswise 1/4 inch thick
- 1/4 cup canola oil
- Kosher salt
- Pepper
- 16 wooden skewers, soaked in water for 30 minutes
Raspberry Coulis
By kathryns
Coulis keeps 3 days, covered and chilled
- 1 (10-oz) package frozen raspberries in syrup
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice, or to taste
Swedish Cardamom Rolls
By kathryns
Think cinnamon rolls. Twisted, cruller-like
- 1 1/4 cups warm water (105°F.)
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
- 6 tablespoons granulated sugar
- two 1/4-ounce packages active dry yeast (about 4 1/2 teaspoons total)
- 3 large eggs beaten lightly
- 1 1/2 teaspoons salt
- 1/4 cup powdered nonfat dry milk
- 5 to 6 cups all-purpose flour
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons cardamom seeds, ground in a mortar with a pestle, or in an electric spice/coffee grinder
- an egg wash made by beating 1 large egg with 2 tablespoons water
- 2 tablespoons water