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Recipes
Watermelon Peach Caprese Salad
By johnwhorfin
This recipe is so simple and delicious! Nothing fancy, a bounty of summer fruits, tomatoes and herbs make it all wo...
- 8 to 10 slices fresh watermelon
- 12 to 14 slices fresh tomatoes
- 8 to 10 slices fresh peach
- 8 to 10 slices buffalo mozzarella
- Fresh basil leaves
- Fresh mint leaves
- Olive oil
- Balsamic vinegar
- Salt and pepper
Slow Cooker Minestrone Soup
By johnwhorfin
1. Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker
- 1 small red or yellow onion, diced
- 2 small carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 1/2 cups fresh green beans, trimmed and cut into 1/2-inch pieces
- 1 (28 oz) can diced tomatoes, with juices
- 6 cups vegetable broth
- 1 (15 oz) can red kidney beans, rinsed and drained
- 1 (15 oz) can cannellini beans or Great Northern beans, rinsed and drained
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/8 teaspoon red pepper flakes
- 1 small zucchini, diced
- 1/2 cup dried whole wheat elbow pasta (can use gluten-free pasta)
- 1 cup chopped fresh spinach
- Salt and black pepper, to taste
- Freshly-grated Parmesan cheese, for serving, optional
White Bean and Parmesan Soup
By johnwhorfin
How to Make It Step 1 Tie together poultry herb mix with kitchen twine
- 1 package poultry herb mix (5 sprigs each sage, rosemary, and thyme)
- 4 cups dried white beans (1 1/2 lb.), soaked 8 hours or overnight
- 8 cups water
- 4 cups unsalted vegetable stock
- 6 ounces Parmesan cheese rinds
- 1 yellow onion, halved vertically
- 2 teaspoons kosher salt
- 5 cups baby spinach (about 6 oz.)
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 2 teaspoons lemon zest
- 1/2 teaspoon black pepper
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 3 tablespoons chopped fresh flat-leaf parsley
Gina's Shrimp Scampi with Angel Hair Pasta
By johnwhorfin
Directions Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente
- 1 pound angel hair pasta
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 lemon, juiced, plus 1/2 lemon, zested
- 1/2 cup dry white wine
- 5 tablespoons butter
- 1/4 cup chopped parsley leaves
Vieux Carré
By johnwhorfin
How to make the Vieux Carré Cocktail Add all the ingredients to a rocks glass
- .75 oz Rye whiskey
- .75 oz Cognac
- .75 oz Noilly Prat Rouge Vermouth
- 1 tsp Bénédictine
- 2 dashes Peychaud’s Bitters
- 2 dashes Angostura Bitters
Suey’s Sangrita Cocktail
By johnwhorfin
Glass: Collins How to make The Suey’s Sangrita Cocktail In a pitcher, combine the jalapeño, juices, Tabasco, C...
- 1 Jalapeño, sliced in half and seeded (leave the seeds in for a spicier Sangrita)
- 15 oz Tomato juice
- 6 oz Orange Juice
- 2 oz Grapefruit juice
- 1 oz Lime juice
- 1 oz Tabasco hot sauce
- .5 oz Cholula hot sauce
- 1 tsp Salt
- Pinch Smoked paprika
- Pinch White pepper
- 10 oz Partida Blanco tequila
Reunion Pea Casserole Recipe
By johnwhorfin
How to Make It Step 1 Preheat oven to 350˚F
- 1 pound mild Italian sausage, casings removed
- 2 (16-oz.) cans black-eyed peas, drained
- 1 (4-oz.) can chopped green chiles, drained
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 cups sliced yellow squash (about 10 oz.)
- 2 cups sliced zucchini (about 10 oz.)
- 1 cup chopped yellow onion (about 1 small onion)
- 4 large eggs, well beaten
- 8 ounces mozzarella cheese, shredded (about 2 cups)
- 8 ounces Cheddar cheese, shredded (about 2 cups)
- 2 (8-oz.) cans refrigerated crescent rolls
Millie's Holy Guacamole Pasta Salad
By johnwhorfin
Directions In a Large Bowl, (preferably one with a lid), combine cilantro, lime juice, &...
- Ingredients
- 1/2 c freshly chopped cilantro
- 4 limes, juiced
- 2 large haas avocados (diced)
- 4 medium roma tomatoes (seeded & diced)
- 1 medium red onion (minced)
- 4-5 clove freshly minced garlic
- 1 can(s) black beans (drained & rinsed)
- 1 can(s) whole kernel corn (yellow or white) drained well
- 8 oz pepper jack cheese (cubed in small pieces)
- 1 Tbsp olive oil, extra virgin
- 1 box whole wheat rotini pasta (boiled, drained, & rinsed in cold water)
- 2 or 3 pinches sea salt to taste
Double-Dark Chicken Noodle Soup
By johnwhorfin
Trim dark green leaves from leek; discard all but 2
- Dark chicken stock
- 1 leek
- Stems from 1/2 bunch parsley
- 6 sprigs thyme
- 2 bay leaves
- 1 tablespoon vegetable oil
- 3 pounds chicken wings
- 1 onion, unpeeled, quartered
- 3 carrots, peeled
- 2 celery stalks
- 2 garlic cloves
- 1 tablespoon tomato paste
- 1/2 teaspoon black peppercorns
- Assembly
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds bone-in chicken thighs, skin removed
- 8 ounces carrots, peeled, sliced 1/2” thick
- 8 ounces pearl onions, peeled, halved through root
- 8 ounces egg noodles
- Fresh chervil (for serving)
Red Velvet Cream Cheese Thumbprints
By johnwhorfin
Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat
- For the cookies:
- 1 cup butter, softened
- 1 /2 cup brown sugar
- 1 egg yolk*
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 4 tsp red food coloring
- 2 tsp cocoa powder
- 1 /2 cup granulated sugar or sanding sugar*
- For the filling:
- 4 ounces cream cheese, softened
- 1 /4 cup sugar
- 1 /8 tsp salt
- 1 /4 tsp vanilla