Chbounds' profile page
Recipes
Stuffed Mushrooms
By chbounds
Kristen's friend Pat
- 1 lb. mushrooms
- 3/4 cup onion diced
- butter
- 3/4 c. shredded cheddar cheese
- 1/2 c. shredded parmesan cheese
- bread crumbs, about 4 T.
Tuscan Vegetable Soup
By chbounds
From Janet Calinsky
- 1 (15 oz) can low-sodium canellini beans, drained and rinsed
- 1 T. olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots diced (about 1/2 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cup)
- 1 clove garlic minced
- 1 T. chopped fresh thyme leaves (or 1 tsp. dried)
- 2 tsp chopped fresh sage leaves (or 1/2 tsp dried)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 32 oz. low-sodium chicken broth or vegetable broth
- 1 (14.5 oz) can no salt added diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated parmesan, optional
Tangy Sort-Of Jerk Chicken
By chbounds
Food and Wine, August 2012 Chef-owner Steven Brown from Tilia in Minneapolis
- 1 small white onion, chopped
- 3 scallions, sliced
- 1 small habanero, stemmed
- 5 garlic cloves
- 1/2 T. minced peeled fresh ginger
- 2 tsp. ground allspice
- 1 T. thyme leaves
- 1 T. sugar
- 1/2 T. cayenne pepper
- 1/2 T. freshly ground black pepper
- 3/4 tsp. freshly grated nutmeg
- 3/4 tsp. cinnamon
- 1/2 c. white wine vinegar
- 1/2 c. fresh orange juice
- 1/3 c. fresh lime juice
- 1/4 c. soy sauce
- 2 T. Coke
- 1/4 T. liquid smoke (optional)
- 1/4 c. canola oil
Rosemary Chicken with Corn and Sausage Fricassee
By chbounds
From Nina Compton's restaurant Compere Lapin in New Orleans
- Chicken:
- 1/2 c. kosher salt
- 12 chicken thighs
- 1/2 c. extra-virgin olive oil
- 4 large garlic cloves, chopped
- 2 T. finely chopped rosemary
- 1 T. finely grated lemon zest
- 1 tsp. crushed red pepper
- Fricassee:
- 6 scallions
- 3 T. olive oil
- 1 medium sweet onion, halved and thinly sliced lengthwise
- 4 oz. hot Italian sausage, casings removed
- 3 c. fresh corn kernels (4 ears)
- 2 c. cherry tomatoes, halved
- 1/4 lb. sugar snap peas
- 1/2 c. torn basil leaves
Salmon with Sweet Chili Glaze and Sugar Snap Peas
By chbounds
Line rimmed cookie sheet with foil
- 1/4 c. Asian sweet chili sauce
- 3 T. soy sauce, divided
- 2 T. finely grated peeled fresh ginver, divided
- 6 6oz. salmon fillets with skin
- 2 T. vegetable oil
- 3 garlic cloves, minced
- 8 oz. sugar snap peas, trimmed
- 1 1/2 T.. chinese rice wine or sherry
- 3 c. pea tendrils or pea sprouts, if can't find, we use arugula
- 1 tsp. asian sesame oil
Chicken Cacciatore
By chbounds
1. Combine 1 1/2 tsp. olive oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk
- Olive oil
- 1 1/2 tsp. finely chopped fresh rosemary
- 1 tsp. finely chopped garlic
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1 cup thinly sliced onion
- 1 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced green bell pepper
- 1 (8-ounce) package presliced cremini mushrooms
- 1/2 cup dry red wine (such as Chianti)
- 1/2 cup coarsely chopped fresh basil, divided
- 1/4 - 1/2 tsp. crushed red pepper
- 1 (15-ounce) can crushed tomatoes
Ropa Vieja
By chbounds
1. Coat a 6 qt. slow cooker with cooking spray
- Cooking Spray
- 1 T. Olive oil, divided
- 1 1/2 lbs. flank steak
- 3/4 tsp. kosher salt divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 c. thinly sliced white onion
- 1 c. thinly sliced red bell pepper
- 1 c. thinly sliced green bell pepper
- 4 garlic cloves, minced
- 1/3 c. golden raisins
- 1 c. unsalted beef stock
- 3 T. tomato paste
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 (14.5-ounce) can fire-roasted diced tomatoes (I use Rotel)
- 1/3 c. pimiento-stuffed olives, halved (optional). I leave them out.
- 3 T. chopped fresh cilantro
- 3 c. hot cooked rice
Pan-Roasted Chicken with Harissa Chickpeas
By chbounds
Preheat oven to 425 Heat oil in a large ovenproof skillet over medium-high heat
- 1 T. olive oil
- 8 skin-on, bone in chicken thighs
- kosher salt, freshly ground pepper
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 T. tomato paste
- 4 15oz. cans chickpeas, rinsed
- 1/4 cup harissa paste (see below)
- 1/2 cup low-sodium chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- Lemon wedges for serving
- To make own harissa paste: Mix 1/4 cup sambal oelek, 2 T. olive oil, 1 tsp. salt, 1 tsp. ground cumin, and 1 tsp. ground coriander.
Peanut Butter Pork
By chbounds
Trim off any excess fat from the pork
- Peanut Slather:
- Peanut Butter Pork
- 2 pork tenderloins, each about 12 ounces
- 1/2 c. chunky peanut butter, salted
- 1/4 c. Chinese rice wine or dry sherry
- 2 T. dark soy sauce
- 2 T. white wine vinegar
- 2 T. honey
- 2 T. flavorless cooking oil
- 1 T. dark sesame oil
- 1 T. Sambai Badjak Fresh Ripe Chili Paste with Onion or other Asian chile sauce
- 4 cloves garlic, finely minced
- 2 T. finely minced ginger
- 1/4 c. minced green onion
- 1/4 c. minced cilantro sprigs
Cornbread
By chbounds
Reminds me of the cornbread from Marie Callendars - sweet
- 1/2 cup cornmeal
- 1 1/2 cup flour
- 2/3 cup sugar
- 1 T. baking powder
- 1/2 tsp. salt
- 1/3 cup oil
- 3 T. butter, melted
- 2 eggs, beaten
- 1 1/4 c. milk
- 1 tsp. vanilla