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Recipes
Grilled Chicken Salad
By mahto
open can of corn, allow to drain
- Barbecue leftovers barbecue smoked chicken is the start For this chicken salad
- min. 1/2 pound smoked chicken leftovers, pulled to shreds
- 1 cucumber, diced
- 10 dry ounces crispy corn (medium size can, drained)
- 10 dry ounces Pinto beans (medium size can, drained) or black beans
- 1 tomato, diced
- 1/2 cup mint leaves, shredded
- 1 onion, finely chopped
- 1 red chile, chopped
- Salad Dressing
- 5 tablespoons olive oil (prefereably a fruity Extra Virgine)
- 2 tablespoons vinegar
- 1 teaspoon black peppercorns, ground medium coarse
- 1/4 teaspoon seasalt, no iodine
- 2 tablespoons rosemary, finely chopped
- 1 tablespoon tarragon, finely chopped
- 1 tablespoon sage, chopped
- 5 cloves garlic, finely chopped
Crockpot Sweet Corn and Sausage Chowder
By mahto
Turn crockpot onto high to start getting warm
- 1 tablespoon butter
- 1 medium onion, diced
- 1 large clove garlic, minced
- 3 bratwurst links, casings removed
- 4 ears corn, kernels removed and scraped*
- 6 cups chicken broth
- Salt and pepper, to taste
- 1/8 teaspoon dried thyme leaves
- 1/4 teaspoon dried tarragon
- 1/4 cup all purpose flour
- 1 cup heavy cream
- Oyster crackers and parsley, for garnish
Buffalo Chicken Mac n Cheese
By mahto
Preheat the oven to 375 degrees F
- 2 cups whole wheat pasta shells
- 1 cup finely chopped cauliflower
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- 2 stalks celery (about 1 cup), finely chopped
- 2 cloves garlic, minced
- 1/2-3/4 teaspoon cayenne pepper, depending on desired heat levels
- 1 cup petite diced no salt added tomatoes
- 1 tablespoon whole wheat flour
- 2 cups skim milk
- 12 ounces cooked chicken breast, diced
- 2 tablespoons buffalo sauce
- 1/4 cup crumbled blue cheese
Hot and Sour Soup
By mahto
For the Broth: Combine chicken feet, chicken bones, and ham in a large stockpot
- For the Broth: (see note above)
- 1 pound chicken feet
- 1 pound chicken carcasses, roughly chopped
- 4 ounces Jinhua ham
- 2-inch knob ginger, sliced
- 4 cloves garlic, smashed with the side of a knife
- 1 onion, split in half
- 6 scallions, roughly chopped
- 2 teaspoons cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon toasted sesame oil
- Kosher salt
- For the Garnish
- 1 ounce dried wood-ear mushrooms (see note above)
- 1 ounce dried day lilies (see note above)
- 6 ounces extra firm tofu, cut into thin matchsticks
- 6 ounces trimmed pork shoulder or loin, cut into 2-inch long slivers
- 1 large egg
- 1/2 teaspoon cornstarch
- To Serve
- 1 1/2 teaspoons ground white pepper (or more to taste)
- 1/4 cup Chinkiang vinegar (see note above)
- 1 tablespoon toasted sesame oil
- 1/4 cup thinly sliced scallions
- 1/4 cup picked fresh cilantro leaves
Shrimp Cocktail with Singapore Hot Sauce
By mahto
In a saucepan, heat the oil
- 2 tablespoons canola oil
- 1 medium red onion, thinly sliced
- 3/4 cup coarsely chopped fresh ginger
- 3/4 cup light brown sugar
- 1 1/4 cups ketchup
- 1/4 cup Chinese chile bean sauce
- Lemon wedges, for serving
- 4 pounds cooked large, tail-on shrimp, chilled
Coconut Roasted Sweet Potatoes
By mahto
Preheat oven to 400°F. In a small saucepan, melt coconut oil over medium heat
- 2 tablespoons coconut oil
- 2 pounds sweet potatoes, cut into 1-inch chunks
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon grated lime zest
Raspberry Salad
By mahto
BOIL a large pot of lightly salted water over medium heat; add potatoes and cook for 20 minutes or until tender
- Serves 6
- 4 large red potatoes
- 1 cup fresh raspberries
- 4 cups loosely packed mixed leafy greens such as arugula or baby spinach
- 1/2 cup snap peas
- 1/2 large red onion, thinly sliced
- 1 Tbsp coconut oil, melted
- 1/2 tsp honey
- 1 Tbsp finely chopped fresh sage
- 1 Tbsp sesame seeds
- 1/4 tsp sea salt
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper
Black Bean and Tomato Quinoa
By mahto
Makes 4 (side dish) servings Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4te...
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
Shrimp and Jalapeno Nachos
By mahto
Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy
- 1/2 cup sour cream
- 1/2 avocado, peeled and pitted
- 1/2 lemon, juiced
- 1 pound small Gulf shrimp (50 to 60 per
- pound), thawed and drained
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground dried chipotle
- pepper
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 50 large (restaurant-style) tortilla chips,
- or as needed
- 2 jalapeno peppers, seeded and very
- thinly sliced
- 3 1/2 cups shredded pepperjack cheese,
- or as needed
- 15 cherry tomatoes, sliced - or as
- needed
Chili with Guajillo and Ancho Chiles and Hominy
By mahto
Break open the chiles and discard the stems and seeds
- 8 guajillo chiles
- 2 ancho chiles
- 1 dried New Mexico chile
- 4 cups water
- 1 1/2 tablespoons cumin seeds
- 2 tablespoons vegetable oil
- 2 large onions, coarsely chopped
- 8 garlic cloves, minced
- 2 pounds ground beef
- 1 pound ground pork
- 1/2 pound ground lamb
- One 28-ounce can hominy
- 1/4 cup finely ground cornmeal
- Salt and freshly ground black pepper