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Recipes
Classic Maryland Crab Cakes
By DenaK
This crab cake is the real deal—no fussy stuff, no flavor disguises
- 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 1 large egg
- 1/4 cup mayonnaise
- 1-1/2 tsp. Dijon mustard
- 1-1/2 tsp. Old Bay seasoning
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce Kosher salt
- 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- Lemon wedges for serving
Whole-Grain Spaghetti With Garlicky Kale and Tomatoes
By DenaK
Directions Cook the pasta according to the package directions
- 6 ounces whole-grain spaghetti
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
- 2 pints grape tomatoes, halved
- 1/3 cup chopped roasted almonds
- 1/4 cup grated pecorino (1 ounce), plus more for serving
Lamb Tagine With Couscous
By DenaK
Directions In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2...
- 2 teaspoons paprika
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 4 tablespoons olive oil
- 2 1/2 pounds lamb loin, cut into 1 1/2-inch pieces
- 1 medium yellow onion, thickly sliced
- 4 carrots, peeled into thin strips
- 1 clove garlic, finely chopped
- 1 tablespoon grated fresh ginger
- zest of 1/2 lemon, grated
- 1 32-ounce container low-sodium chicken broth
- 1 10-ounce box couscous
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
- 3/4 cup kalamata olives, pitted and halved
Broiled Chicken Thighs with Chipotle Sauce
By DenaK
Roasted red peppers and spicy, smoky ground chipotle chiles make this sauce a knockout
- 1-1/2 tsp. ground cumin
- 1 tsp. packed light brown sugar
- 3/4 tsp. ground chipotle chile
- 1/4 tsp. ground cinnamon
- Kosher salt
- 8 boneless, skinless chicken thighs (about 1-3/4 lb.), trimmed
- 3 Tbs. olive oil
- 1 medium clove garlic
- 1 large or 2 small jarred roasted red peppers, drained
- 1 Tbs. coarsely chopped fresh cilantro
Seafood Chowder With Crispy Bread Crumbs
By DenaK
Directions Heat oven to 400° F
- 1 slice sandwich bread, torn into pieces
- 3 tablespoons olive oil
- 2 leeks (light green and white parts only), thinly sliced
- 1/2 cup dry white wine
- 1 8-ounce bottle clam juice
- 1 1⁄2 pounds skinless cod, halibut, or sea bass fillets, cut into 2-inch pieces
- 12 littleneck clams and/or 1⁄2 pound cockles
- 1 cup half-and-half
- kosher salt and black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Mocha Cinnamon Chocolate-Chip Cookies
By DenaK
Make a Menu Make a Menu Make it Tonight add to recipe box Heat the oven to 350°F
- 9 oz. (2 cups) all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 1/4 tsp. salt
- 10 oz. (2-1/2 sticks) unsalted butter, softened at room temperature
- 3 Tbs. instant espresso powder (or 4 Tbs. instant-coffee granules, crushed)
- 1 cup confectioners’ sugar
- 1/2 cup packed light brown sugar
- 1-1/2 cups semisweet chocolate chips
- 1/4 About 1/4 cup granulated sugar for dipping
Minted Mediterranean Couscous Salad
By DenaK
Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat
- 3/4 cup water
- 1/4 teaspoon salt
- 1/2 cup plain couscous
- 1 cup chopped red bell pepper
- 1/3 cup pitted Kalamata olives or other brine-cured black olives, halved
- 1/2 cup chopped fresh mint
- 3 tablespoons bottled olive oil vinaigrette
- 1/2 cup crumbled feta cheese (about 2 1/2 ounces)
- 8 medium romaine leaves, left whole
Oven-Fried Chicken With Crunchy Broccoli Slaw
By DenaK
Directions( add more seasoning to buttermilk and crumbs i
- canola oil, for the rack
- 1/2 teaspoon paprika
- 1 1/4 cups buttermilk
- kosher salt and black pepper
- 2 3/4 pounds bone-in chicken parts (thighs, legs, or breasts), skin removed
- 1 cup crushed buttery round crackers (such as Ritz; about 4 ounces)
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon cider vinegar
- 3/4 pound broccoli, chopped (about 4 cups), or 12 ounces broccoli slaw
- 1 large carrot, coarsely grated
- 1/2 small shallot, chopped
Marinated Peppers and Mozzarella
By DenaK
Julianna Grimes, Cooking Light SEPTEMBER 2011
- 4 cups baby sweet peppers
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, crushed
- 1 teaspoon grated lemon rind
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 3 ounces fresh baby mozzarella balls
- 1/4 cup fresh small basil leaves
- 1 teaspoon fresh lemon juice
Pasta with Anchovies and Tomatoes
By DenaK
Barbara Wichman Nowak, Beverly Wichman: Franklin, Tennessee
- 1 pound bowtie-shaped pasta (farfalle)
- 3/4 cup finely chopped onion
- 1 garlic clove, minced
- 2 tablespoons olive oil
- a 2-ounce can flat anchovy fillets, drained and minced
- a 28- to 32-ounce can tomatoes, drained, reserving juice, and chopped
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried hot red pepper flakes
- 2 tablespoons drained capers, chopped
- 2 ounces thinly sliced prosciutto, chopped (about 1/2 cup)
- 1/4 cup finely chopped fresh basil or parsley leaves (wash and dry before chopping), or to taste
- Accompaniment: freshly grated Parmesan