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Recipes
The Ultimate Baked Spaghetti | Plain Chicken
By johnwhorfin
Preheat oven to 350 degrees
- 16 oz thin spaghetti
- 2 eggs
- 1/3 cup grated parmesan cheese
- 5 Tbsp butter melted
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 lb italian sausage or hamburger, cooked
- 24 oz jar spaghetti sauce
- 2 cups shredded mozzarella cheese
Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce Recipe
By johnwhorfin
Pasta tossed in a mushroom cream sauce flavored with Italian sausage, all baked in a cast iron skillet with a crisp...
- 1 1 1 cup Panko-style bread crumbs
- 1 1 1 cup Panko-style bread crumbs
- 1 1 1 cup Panko-style bread crumbs
- 6 6 6 ounces grated Parmesan cheese
- 6 6 6 ounces grated Parmesan cheese
- 6 6 6 ounces grated Parmesan cheese
- 1/4 1/4 1/4 cup chopped fresh parsley leaves
- 1/4 1/4 1/4 cup chopped fresh parsley leaves
- 1/4 1/4 1/4 cup chopped fresh parsley leaves
- 2 2 2 tablespoons finely minced fresh chives
- 2 2 2 tablespoons finely minced fresh chives
- 2 2 2 tablespoons finely minced fresh chives
- 2 2 1/2 small shallots, finely minced (about 1/2 cup)
- 2 2 1/2 small shallots, finely minced (about 1/2 cup)
- 2 2 1/2 small shallots, finely minced (about 1/2 cup)
- 2 2 2 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 2 2 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 2 2 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 2 2 tablespoons extra-virgin olive oil
- 2 2 2 tablespoons extra-virgin olive oil
- 2 2 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 2 2 tablespoons unsalted butter
- 2 2 2 tablespoons unsalted butter
- 2 2 2 tablespoons unsalted butter
- 8 8 8 ounces Italian sausage (mild or hot), removed from casings
- 8 8 8 ounces Italian sausage (mild or hot), removed from casings
- 8 8 8 ounces Italian sausage (mild or hot), removed from casings
- 1 1 1 pound mixed mushrooms (such as portobello, shiitake, and oyster), cleaned and thinly sliced
- 1 1 1 pound mixed mushrooms (such as portobello, shiitake, and oyster), cleaned and thinly sliced
- 1 1 1 pound mixed mushrooms (such as portobello, shiitake, and oyster), cleaned and thinly sliced
- 1 1 1 tablespoon soy sauce
- 1 1 1 tablespoon soy sauce
- 1 1 1 tablespoon soy sauce
- 1 1 1 tablespoon juice from 1 lemon
- 1 1 1 tablespoon juice from 1 lemon
- 1 1 1 tablespoon juice from 1 lemon
- 2 1/2 2 1/2 1/2 tablespoons all-purpose flour
- 2 1/2 2 1/2 1/2 tablespoons all-purpose flour
- 2 1/2 2 1/2 1/2 tablespoons all-purpose flour
- 2 2 2 cups homemade or store-bought low-sodium chicken stock
- 2 2 2 cups homemade or store-bought low-sodium chicken stock
- 2 2 2 cups homemade or store-bought low-sodium chicken stock
- 1 1 1 cup heavy cream
- 1 1 1 cup heavy cream
- 1 1 1 cup heavy cream
- 12 12 8 ounces fresh or 8 ounces dried ridged pasta such as rotini or campanelle
- 12 12 8 ounces fresh or 8 ounces dried ridged pasta such as rotini or campanelle
- 12 12 8 ounces fresh or 8 ounces dried ridged pasta such as rotini or campanelle
New Orleans Red Gravy
By johnwhorfin
Place the olive oil, sliced garlic cloves, and 2 of the bay leaves in a 2-quart saucepan
- 1/2 cup good quality extra-virgin olive oil
- 10-15 cloves garlic, sliced in half lengthwise (if you're from New Orleans, you'll say "toes" of garlic)
- 3 bay leaves
- 1 cup finely chopped onion
- 3 cups chicken stock or vegetable stock
- 3 cups canned tomato sauce
- 6 ounces tomato paste (one small can)
- 1-2 tablespoons minced fresh garlic
- 2 teaspoons salt
- 1-2 teaspoons cayenne pepper
- 1 tablespoon minced fresh sweet basil (or 1 teaspoon dried)
- 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon white pepper (freshly ground, if possible)
Skillet Chicken with Bacon and White Wine Sauce
By johnwhorfin
Instructions BACON: Preheat the oven to 350 degrees
- 3 slices bacon
- 1/2 cup flour (I used white whole wheat)
- salt and pepper
- 2 teaspoon herbes de provence
- 1 1/2 - 2 lbs. chicken thighs with skin**
- 1-2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken stock
- dried or fresh parsley for topping
Corn, Tomato, & Avocado Salad with Honey-Lime Dressing
By johnwhorfin
How to Make It Step 1 Boil corn until just tender, making sure not to over-cook kernels
- 4-5 4-5 4-5 ears fresh corn, husked with silks removed
- 2 2 2 heirloom tomatoes
- 2 2 2 ripe avocados
- 1 1 1 tablespoon honey
- 1 1 1 lime, juiced
Healthy Chopped Taco Salad
By johnwhorfin
Directions: Spread romaine lettuce out on a large platter, or large shallow bowl
- 6 cups chopped romaine lettuce
- 1 cup black beans (drained and rinsed)
- 1 cup corn
- 1 cup grape tomatoes halved
- 1 cup avocado chopped
- 4 ounce can sliced black olives
- Tortilla Chips on the side
- 1/2 cup sour cream
- 1/2 cup salsa verde
- 1/4 cup fresh cilantro stems removed
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Linguine with Asparagus, Artichokes and Pancetta
By johnwhorfin
1. ring a large pot of lightly salted water to a boil
- 1 pound linguine
- 4 ounces diced pancetta (such as Boar's Head)
- 1 8 ounce frozen artichokes
- 1 pound fresh asparagus, trimmed and cut into 1/2-inch bias slices
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1/2 cup fresh parsley, chopped
- 3/4 teaspoon salt
- Freshly cracked pepper
Pan Bagnat with Fennel
By johnwhorfin
Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag...
- 1/2 fennel bulb, very thinly sliced
- 1/2 cup mixed pitted olives, chopped
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped drained capers
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 Persian or 1/4 English hothouse cucumber, thinly sliced
- 2 6.7-ounce cans olive oil–packed tuna, drained
- Kosher salt and freshly ground black pepper
- 1 12-inch-long ciabatta loaf, halved lengthwise
- 3 hard-boiled large eggs, peeled, sliced
- 2 cups arugula
Roasted Potatoes With Salsa
By johnwhorfin
How to Make It Step 1 Preheat oven to 400°F
- 1 1 1 pound halved baby Yukon Gold potatoes
- Cooking spray
- 1 1 1 tablespoon olive oil
- 1 1 1 teaspoon chili powder
- 1 1 1 teaspoon ground cumin
- 1/2 1/2 1/2 cup salsa
- 4 4 4 lime wedges
- 1/4 1/4 1/4 cup chopped fresh cilantro
- 1/8 1/8 1/8 teaspoon kosher salt
- 119 119
- 4g 4g
- 0g 0g
- 3g 3g
- 2g 2g
- 21g 21g
- 4g 4g
- 3g 3g
- 0g sugars 0g
- 309mg 309mg
- 1% 1% DV
- 2% 2% DV
- 119 119
- 4g 4g
- 0g 0g
- 3g 3g
- 2g 2g
- 21g 21g
- 4g 4g
- 3g 3g
- 0g sugars 0g
- 309mg 309mg
- 1% 1% DV
- 2% 2% DV
New Orleans-Style BBQ Shrimp
By johnwhorfin
by Rob Bechtold
- 1 tablespoon unsalted butter
- 1 teaspoon finely chopped garlic
- 1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Crystal hot sauce
- Juice of 1 lemon
- 2 teaspoons Creole seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- 1 teaspoon cracked black pepper
- 1 cup Abita or other amber beer
- 1 teaspoon minced rosemary leaves
- 1 loaf French bread, thickly sliced on the diagonal and warmed