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Recipes
Spanish-Style Roasted Potatoes
By johnwhorfin
How to Make It Toss together halved small Yukon Gold potatoes, 2 tablespoons extra-virgin olive oil, chopped fresh...
- 1 1 1 pound halved small Yukon Gold potatoes
- 3 3 3 tablespoons extra-virgin olive oil
- 2 2 2 teaspoons minced fresh rosemary
- 2 2 2 teaspoons paprika
- 3 3 3 tablespoons chopped pitted Castelvetrano olives
- 1 1 1 tablespoon chopped fresh parsley
- 1/4 1/4 1/4 teaspoon kosher salt.
- 1 1 1 tablespoon chopped fresh oregano
- 190 190
- 12g 12g
- 1g 1g
- 9g 9g
- 2g 2g
- 19g 19g
- 3g 3g
- 2g 2g
- 0g sugars 0g
- 292mg 292mg
- 1% 1% DV
- 10% 10% DV
- 190 190
- 12g 12g
- 1g 1g
- 9g 9g
- 2g 2g
- 19g 19g
- 3g 3g
- 2g 2g
- 0g sugars 0g
- 292mg 292mg
- 1% 1% DV
- 10% 10% DV
Oven-Baked Potatoes Hasselbacken
By johnwhorfin
Preheat the oven to 425°
- 1 1/2 pounds small white potatoes, such as Yukon Golds, peeled
- 4 tablespoons unsalted butter
- Kosher salt
- 2 tablespoons plain dry breadcrumbs
Chicken Parmesan Casserole
By johnwhorfin
Directions: Cook the pasta according to package directions
- Ingredients:
- 1 (16 ounce) package uncooked penne pasta
- 1 pound cooked chicken, shredded
- 2 teaspoons Italian seasoning
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded Parmesan cheese
- 1 1/2 (32 ounce) jars marinara sauce
- chopped basil for garnish (optional)
Chicken Bone Broth
By johnwhorfin
How to Make It Step 1 Preheat oven to 400°F
- 1 1 1 (3-lb.) whole chicken
- 1 1 1 pound chicken wings, skinless drumsticks, or feet
- 2 2 2-inch 1 1/3 cut into 2-inch pieces (about 1 1/3 cups)
- 2 2 2-inch 1 1/3 trimmed and cut into 2-inch pieces (about 1 1/3 cups)
- 2 2 2-inch 1 stalks, cut into 2-inch pieces (about 1 cup)
- 1 1 1 garlic head, halved crosswise
- 10 10 10 thyme sprigs
- 5 5 5 flat-leaf parsley sprigs
- 1 1 1 bay leaf
- 9 9 9 cups water
- 1 1 1 teaspoon kosher salt
- 32 32
- 0g 0g
- 0g 0g
- 0g 0g
- 5g 5g
- 3g 3g
- 2g 2g
- 2g 2g
- 0g sugars 0g
- 345mg 345mg
- 1% 1% DV
- 10% 10% DV
- 32 32
- 0g 0g
- 0g 0g
- 0g 0g
- 5g 5g
- 3g 3g
- 2g 2g
- 2g 2g
- 0g sugars 0g
- 345mg 345mg
- 1% 1% DV
- 10% 10% DV
Gochujang Gumbo
By johnwhorfin
How to Make It Step 1 Heat oil in in a large Dutch oven over medium-high
- 1 tablespoon canola oil
- 6 ounces chopped andouille sausage
- 2 cups chopped yellow onion (about 1 large)
- 1 1/2 cups chopped celery (about 2 large stalks)
- 1 1/2 cups chopped yellow bell pepper (about 1 large)
- 6 garlic cloves, chopped
- 2 tablespoons gochujang (Korean chile bean paste)
- 4 cups chicken broth
- 2 cups frozen sliced okra, thawed
- 1 tablespoon filé powder
- 1/2 pound peeled and deveined raw medium shrimp
- 3 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1/4 cup sliced scallions (about 3 small)
- 2 red Fresno chiles, seeded and minced
Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto
By johnwhorfin
Add to my Recipe Box Add to my Grocery List Add notes to recipe Wilted butter lettuce is a surprisingly deliciou...
- 2 Tbsp butter
- 2 Tbsp extra-virgin olive oil plus additional for drizzling
- 1/2 lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
- 2 Tbsp minced shallot
- coarse kosher salt
- 1/2 cup dry white wine
- 1/2 cup low-salt chicken broth
- 1 1/2 lb asparagus, cut crosswise into 3/4-inch pieces
- 2 cup shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed
- 1 lb campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
- 1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
- 1 cup finely grated Parmesan cheese plus additional for sprinkling
- 1/2 cup chopped fresh Italian parsley
- 4 oz thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
Chelsia Rief
By johnwhorfin
Instructions Combine sweet potatoes, squash, onion, half of chicken broth and butter in 4½-quart crockpot
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
- 1 lb butternut squash, peeled and diced into 1-inch cubes (about 3 1/2 cups)
- 1/2 cup chopped onion
- 1 can (14 ounces) chicken broth, divided
- 1/2 cup (1 stick) butter, cubed
- 1 can (13 1/2 ounces) coconut milk
- 1/2 tsp ground cumin
- 1/2 tsp ground red pepper, or more to taste
- 1 1/2 tsp salt, or more to taste
- 3-4 green onions, green and white parts, finely chopped (optional)
Grands! Crescent Enchilada-Stuffed Sandwiches
By johnwhorfin
Heat oven to 375°F. Separate dough into 4 rectangles
- 1 can (12 oz) Pillsbury™ Grands ®! Big & Flaky crescent dinner rolls
- 2 cups shredded cooked chicken
- 1/2 cup Old El Paso™ red enchilada sauce (from 10-oz can)
- 1 cup shredded Mexican cheese blend (4 oz)
Smashed Brussels Sprouts
By johnwhorfin
Preheat oven to 425° and line a large baking sheet with parchment paper
- 2 lb. Brussels sprouts
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. chopped thyme
- kosher salt
- Freshly ground black pepper
- 1 c. shredded mozzarella
- 1/4 c. freshly grated Parmesan
- Fresh parsley, chopped, for garnish
Red Salad with Pickled Beet Vinaigrette
By johnwhorfin
Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat
- baby red beets, trimmed, scrubbed
- whole star anise pods
- verjus
- kosher salt
- raw pumpkin seeds (pepitas)
- anchovy fillets packed in oil
- garlic clove, finely grated
- grated Parmesan
- basil leaves
- olive oil
- fresh lemon juice
- Kosher salt and freshly ground black pepper
- Mixed red and purple raw fruits and vegetables (such as tomatoes, plums, berries, radishes, beets, rainbow carrots, and watermelon), halved, sliced, and/or cut into wedges
- Verjus is a tart juice made from unripe grapes. You can find it at specialty foods stores and online.