Therman's profile page
Recipes
Spicy Whole Roasted Cauliflower
By therman
PureWow
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1 1/2 cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Coffee Bundt cake with rum glaze
By therman
Southern Living
- 6 large eggs, separated
- 1 1/4 cups granulated sugar
- 1 teaspoon coffee extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon finely ground coffee
- 1 teaspoon kosher salt
- 3/4 cup butter, melted
- 1/2 cup milk
- 3 cups firmly packed light brown sugar
- 3 cups brewed coffee
- 1/2 cup rum*
- Garnishes: whipped cream, fresh raspberries, powdered sugar
Gulf Crab Cakes with Lemon Butter
By therman
Southern Living
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced green bell pepper
- 1/2 cup finely diced yellow onion
- 2 tablespoons minced garlic
- 8 tablespoons extra virgin olive oil, divided
- 2 tablespoons Creole or Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 3/4 cup fine, dry breadcrumbs
- 2 large eggs, lightly beaten
- 1 1/2 pounds fresh lump crabmeat, picked and drained
- 1/2 cup minced green onions
- 3 tablespoons butter
- Lemon Butter
- 1 lemon, peeled and quartered
- 1 shallot, minced
- 1/4 cup dry white wine
- 1 bay leaf
- 1 1/2 teaspoons whole peppercorns
- 2 cups unsalted butter, cut into tablespoon-size pieces
- 1/2 teaspoon table salt
- Pinch of ground white pepper
Maple-Mustard Chicken Thighs
By therman
Cooking Light
- 1/3 cup spicy brown mustard
- 2 tablespoons brown sugar
- 3 tablespoons maple syrup
- 2 tablespoons yellow mustard
- 1 tablespoon grated onion
- 1 tablespoon cider vinegar
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- 8 bone-in chicken thighs, skinned
- 1/4 teaspoon kosher salt
- Cooking spray
Parmesan-Crusted Potato Wedges
By therman
Combine first 5 ingredients m a large heavy-duty, zip-top plastic bag
- 1 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 medium potatoes, unpeeled
- 1/2 cup butter or margarine
Easy Braised Brisket
By therman
Cooking Light
- 1 (2 1/2-pound) beef brisket, trimmed
- 1 1/2 cups chopped onion
- 1 teaspoon dried oregano
- 1/3 cup chopped pitted kalamata olives
- 1 (14.5-ounce) can diced tomatoes, undrained
Swordfish with Orange, Honey and Soy
By therman
Epicurious
- 1/2 cup orange juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 4 6-ounce swordfish steaks (each about 3/4 inch thick)
- Cooked white rice
Tangy Broiled Amberjack
By therman
Millie
- 3 tbsp. lemon juice
- 1/2 tsp. dry mustard
- 1/2 tsp. dried tarragon, whole
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1 tsp. dried whole oregano
- 1 cup breadcrumbs
- 1 tbsp. melted butter (or more depending on amount of fish)
- Amberjack
- Cooking spray
White Bean and Chicken Soup
By therman
Food and Wine
- 3 pounds skinless boneless chicken thighs, cut into 1-inch dice
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 2 medium onions, diced
- 3 garlic cloves, minced
- 1 jalapeño, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons chile powder blend
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon cayenne pepper
- 8 cups chicken stock or low-sodium broth
- Three 15-ounce cans navy beans, drained
- Tortilla chips, sour cream, shredded Monterey Jack cheese, cilantro and diced avocado, for serving
Greek Quinoa Salad
By therman
Irv Miller
- 1 cup quinoa, uncooked and rinsed
- 2 cup chicken stock or water
- 1/2 cup kalamata olives
- 1/2 red onion, diced small
- 2 tomatoes, diced small
- 1/2 cup scallions, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 2 lemons, juiced
- 1 tablespoon capers
- 2 tablespoons pine nuts, toasted
- 1/4 cup feta cheese, crumbled
- Extra virgin olive oil
- Salt and pepper to taste