Kathryns' profile page
Recipes
Braised Chicken with Potatoes, Olives, and Lemon
By kathryns
1. Preheat oven to 450 degrees
- 2-1/4 pounds bone-in, skin-on chicken thighs
- Coarse salt
- 1 tablespoon extra-virgin olive oil
- 1-1/4 cups chicken stock
- 12 ounces baby fingerling potatoes or halved small potatoes
- 5 garlic cloves, smashed and peeled
- 1/2 cup green olives, such as Cerignola, pitted if desired
- 1 small lemon, washed well, cut into wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
Roasted Chicken Breasts Provencal
By kathryns
All cooked on (2) rimmed baking sheets
- yellow onion, halved and thinly sliced
- 1 lb zucchini, sliced on bias
- 1 lb plum tomatoes, sliced into rounds
- 1 lb red skinned potatoes, sliced into rounds
- 4 large garlic cloves, thinly sliced
- 3 tb capers, drained
- 1 lb bone-in, skin-on chicken breasts
Roasted-Garlic Soufflé
By kathryns
by Paul Grimes
- 3 large heads garlic, left whole, plus 3 garlic cloves, smashed
- 1 tablespoon olive oil
- 2 1/2 cups whole milk
- 1 medium onion, sliced
- 3 large thyme sprigs plus 1 teaspoon thyme leaves
- 1 California bay leaf or 2 Turkish
- 1 whole clove
- 1/8 teaspoon black peppercorns
- 7 tablespoons unsalted butter, divided
- 1 1/2 tablespoons fine dry bread crumbs
- 5 tablespoons all-purpose flour
- 4 large eggs, separated, plus 4 additional egg whites
- 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
- 1/4 teaspoon grated nutmeg
- 3/4 cup grated Gruyère (2 ounces)
Slow-Cooker Green Chicken Chili
By kathryns
This easy, slow-cooked chili is not your average "bowl of red
- 3 pounds boneless, skinless chicken thighs
- 2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
- 1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
- 2 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons (or more) kosher salt
- 1 teaspoon (or more) freshly ground black pepper
- 2 cans low-sodium pinto beans, drained, rinsed
- Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
- A 6-quart (or larger) slow cooker
Bacon-Wrapped Shrimp with Cocktail Sauce
By kathryns
PREPARE THE SHRIMP 1. In a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic an...
- Shrimp
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 2 teaspoons finely grated lemon zest
- 1/4 cup fresh lemon juice
- 6 garlic cloves, thinly sliced
- 6 small jarred or dried Calabrian chiles, minced
- 20 jumbo shrimp, shelled with tails intact
- 10 slices of bacon, cut in half crosswise
- Cocktail Sauce
- 1 cup ketchup
- 1/3 cup prepared white horseradish, drained
- 1 small shallot, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- Kosher salt
Ratatouille Tart
By kathryns
can be refrigerated for 2 days; bring to room temp before serving
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons whole milk
- 1 tablespoon sugar
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1/2 cup extra-virgin olive oil
- 1 small onion, cut into 1/2-inch dice
- 1 large Japanese eggplant, quartered lengthwise and sliced 1/3 inch thick
- Kosher salt
- Pepper
- 2 small red peppers, cut into 3/4-inch dice
- 1 zucchini, quartered lengthwise and sliced 1/3 inch thick
- One 8-ounce can crushed tomatoes
- 2 tablespoons chopped oregano
- 1 teaspoon red wine vinegar
Chicken & Broccoli Lasagna
By kathryns
8 Servings; Freeze. To serve: Defrost Bake 350F for 50 min, until bubbly
- FOR THE SAUCE:
- 4 tbs. butter
- 4 tbs. flour
- 2 c milk
- 1 c chicken broth
- 3 eggs
- 1/2 c parmesan cheese
- 1/2 tsp. salt
- pinch of nutmeg & ground red pepper
- +lasagna noodles:+
- 2 tbs. butter
- 1 c chopped onion
- 1 tsp. minced garlic
- 1 1/2 c diced chicken
- 1 bag frozen broccoli cuts
- 1/4 c parsley
- 1 lb mozzarella, sliced thin
- 1/4 c parmesan cheese
- To serve: Defrost Bake 350F for 50 min, until bubbly.
Vanilla-and-Chocolate Shortbread Swirls
By kathryns
Refrigerate dough 1 hour or overnight
- 2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 1-1/2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder
- 3 ounces milk chocolate, melted
- 1/4 cup finely chopped pistachios
Cedar Planked Salmon
By kathryns
Soak the grilling plank in cool water for a minimum of 1 hour or up to 12 hours, making sure it's completely su...
- 4 center-cut salmon fillets, skin removed (1-1/2 inches thick – about 6 ounces each)
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Olive oil
- 1 cedar grilling plank (6 x 15 x 3/8″ thick)
Orecchiette with Pancetta and Broccoli
By kathryns
Maggie Ruggiero
- 3/4 pounds orecchiette
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 3 tablespoons pine nuts
- 3 ounces sliced pancetta, coarsely chopped
- 5 scallions, thinly sliced
- 10 ounces frozen chopped broccoli, thawed, drained, and patted dry
- Accompaniment: grated parmesan