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Recipes
Spinach Pesto Pasta with Shrimp
By johnwhorfin
How to Make It Step 1 To prepare pesto, bring a large saucepan filled with water to a boil
- 2 2 2 cups packed fresh baby spinach
- 1 1 1 cup packed fresh basil leaves
- 1/2 1/2 1/2 cup loosely packed fresh flat-leaf parsley
- 1/2 1/2 1/2 cup seeded chopped plum tomato
- 6 6 6 tablespoons chopped toasted walnuts
- 2 2 2 teaspoons fresh lemon juice
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon black pepper
- 1 1/2 1 1/2 1/3 ounces Parmesan cheese, grated (about 1/3 cup)
- 1 1 1 garlic clove, chopped
- 2 2 2 tablespoons extra-virgin olive oil
- 8 8 8 ounces uncooked whole-wheat penne pasta
- 1 1 2-in. pound fresh asparagus, cut into 2-in. pieces
- 1 1 1 tablespoon olive oil
- 1 1 1 tablespoon unsalted butter
- 1 1 1 pound large fresh shrimp, peeled and deveined
- 1/4 1/4 1/4 teaspoon ground red pepper
- 1/4 1/4 1/4 teaspoon black pepper
- 1/2 1/2 1/2 cup halved multicolored grape tomatoes
- 1/4 1/4 1/4 teaspoon kosher salt
- 409 409
- 15.5g 15.5g
- 3.6g 3.6g
- 5.6g 5.6g
- 4.4g 4.4g
- 27g 27g
- 50g 50g
- 9g 9g
- 154mg 154mg
- 5mg 5mg
- 443mg 443mg
- 163mg 163mg
- 3g 3g
- 0g added sugars 0g
- 409 409
- 15.5g 15.5g
- 3.6g 3.6g
- 5.6g 5.6g
- 4.4g 4.4g
- 27g 27g
- 50g 50g
- 9g 9g
- 154mg 154mg
- 5mg 5mg
- 443mg 443mg
- 163mg 163mg
- 3g 3g
- 0g added sugars 0g
Malted Chocolate Cake
By johnwhorfin
Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving ov...
- Nonstick vegetable oil spray
- all-purpose flour
- unsweetened cocoa powder
- malted milk powder
- kosher salt
- baking soda
- baking powder
- large eggs
- large egg yolk
- plus 2 tablespoons granulated sugar
- buttermilk
- vegetable oil
- vanilla extract
- coffee, cooled, divided
- light brown sugar
- bittersweet chocolate, chopped
- vanilla extract
- heavy cream
- malted milk powder
- kosher salt
- Chocolate pearls; coarsely chopped malt balls (for serving; optional)
Irish Fruit Scones Recipe - Food.com
By johnwhorfin
Directions Preheat oven to 375°F
- Servings 11
- Yield 11 scones
- Units US
- 600 g flour
- 110 g granulated sugar
- 1 tablespoon baking powder
- 100 g dry raisins or 100 g cranberries
- 190 g butter, cold cut up into cubes
- 2 eggs
- 250 ml buttermilk
Gnocchi with Squash & Sweet Corn
By johnwhorfin
Bring a pot of water to a boil
- 1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)
- 4 tablespoons unsalted butter, divided
- 1 small zucchini, very thinly sliced
- 1 small yellow squash, very thinly sliced
- 1 cup sweet yellow corn kernels (from about two ears)
- 2 small cloves garlic, peeled and minced
- 2 ounces soft goat cheese
- 1 tablespoon finely chopped flat leaf parsley
Sheet Pan Shrimp Boil
By johnwhorfin
Easiest shrimp boil ever! And it’s mess-free using a single sheet pan
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay Seasoning
- 1 pound medium shrimp, peeled and deveined
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley leaves
Gratinée des Halles
By johnwhorfin
How to Make It Step 1 In a large enameled cast-iron casserole, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 2 large onions, halved and thinly sliced (7 cups)
- 2 leeks, whites and light green parts only, thinly sliced
- 1 cup thinly sliced shallots (2 large)
- Kosher salt
- 5 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 tablespoon herbs de Provence
- 1 bay leaf
- 1 cup dry red wine
- 1 /4 cup sherry vinegar
- 8 cups beef stock or low-sodium broth
- Freshly ground pepper
- 1 stick unsalted butter, cut into chunks
- 12 baguette slices, cut 1/2 inch thick
- 4 ounces Gruyère cheese, shredded (1 cup)
- Finely chopped thyme, for garnish
Chicken Cordon Bleu Soup
By johnwhorfin
Melt butter in 2 tablespoons olive oil over medium heat in a large Dutch oven/soup pot
- 3 tablespoons butter
- 2 tablespoons olive oil divided
- 1 /2 large onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 4 garlic cloves minced
- 1 /3 cup flour
- 6 cups low sodium chicken broth
- 2 cups half and half
- 2 tablespoons cornstarch
- 2 cups cooked and cubed ham
- 2 cups shredded Rotisserie chicken
- 1 russet potato peeled and chopped into ½” cubes
- 1 tablespoon Dijon mustard
- 1 bay leaf
- 1 teaspoon dried parsley or 1 tablespoon fresh
- 1 /2 tsp EACH dried oregano, dried thyme
- 1 /4 tsp EACH red pepper flakes, pepper
- 1 /8 teaspoon garlic powder
- Add later:2 cups (8 oz.) Swiss cheese shreddedsalt to taste (I sub part chicken bouillon)chopped parsley optional
- Croutons4 cups cubed French bread3 tablespoons olive oil1/8 teaspoon garlic powderPinch of salt
CookingLight_Hi-Contrast_Reg_WEB
By johnwhorfin
How to Make It Step 1 Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 teaspoon salt, sugar, garlic, a...
- 1/2 cup fresh basil leaves
- 1/2 cup chopped seeded poblano pepper
- 1/4 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons chopped jalapeño pepper
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon sugar
- 6 garlic cloves
- 4 green onions, divided
- 1 tablespoon olive oil
- 4 (6-oz.) skinless, boneless chicken breast halves
- 1/2 teaspoon black pepper
- Calories 245
- Fat 7.9g
- Satfat 1.4g
- Monofat 3.8g
- Polyfat 1.1g
- Protein 37g
- Carbohydrate 5g
- Fiber 1g
- Cholesterol 109mg
- Iron 1mg
- Sodium 569mg
- Calcium 40mg
- Sugars 1g
- Est. added sugars 0g
- Calories 245
- Fat 7.9g
- Satfat 1.4g
- Monofat 3.8g
- Polyfat 1.1g
- Protein 37g
- Carbohydrate 5g
- Fiber 1g
- Cholesterol 109mg
- Iron 1mg
- Sodium 569mg
- Calcium 40mg
- Sugars 1g
- Est. added sugars 0g
Creamy Asparagus and Pancetta Penne
By johnwhorfin
How to Make It Step 1 Combine flour and butter in a bowl until a paste forms
- 2 2 2 tablespoons all-purpose flour
- 2 2 2 tablespoons butter, softened
- 1 1 1 teaspoon olive oil
- 2 2 2 ounces chopped pancetta
- 1 1 package 1 (8-ounce) package sliced cremini mushrooms
- 1/4 1/4 2 cup white wine or 2 tablespoons each lemon juice and water
- 1 1 1 teaspoon salt, divided
- 4 4 4 cups unsalted chicken stock
- 3 3 1% cups 1% low-fat milk, divided
- 12 12 12 ounces uncooked whole-wheat penne (such as Barilla)
- 1 1 1 bay leaf
- 1 1 1 cup frozen green peas
- 12 12 2-inch ounces asparagus, trimmed and cut into 2-inch pieces
- 1 1 1 tablespoon chopped fresh thyme
- 3 3 3 tablespoons chopped fresh parsley
- 1 1 1 teaspoon grated lemon rind
- 3/4 3/4 3/4 teaspoon black pepper
- 397 397
- 11.8g 11.8g
- 4.7g 4.7g
- 1.9g 1.9g
- 0.4g 0.4g
- 23g 23g
- 54g 54g
- 7g 7g
- 25mg 25mg
- 4mg 4mg
- 721mg 721mg
- 218mg 218mg
- 12g 12g
- 0g added sugars 0g
- 397 397
- 11.8g 11.8g
- 4.7g 4.7g
- 1.9g 1.9g
- 0.4g 0.4g
- 23g 23g
- 54g 54g
- 7g 7g
- 25mg 25mg
- 4mg 4mg
- 721mg 721mg
- 218mg 218mg
- 12g 12g
- 0g added sugars 0g
Creamy Chicken and Wild Rice Soup
By johnwhorfin
How to Make It Step 1 Heat a Dutch oven over medium-high
- 5 5 5 bacon slices, chopped
- 1 1 1 cup chopped onion
- 1 1 1 cup thinly sliced carrot
- 1/2 1/2 1/2 cup thinly sliced celery
- 1 1 1 tablespoon fresh thyme leaves
- 1 1 package 1 (8-oz.) package presliced cremini mushrooms
- 4 4 4 garlic cloves, minced
- 4 4 4 cups unsalted chicken stock
- 1 1 1 cup water
- 4 4 4 cups lightly packed chopped curly kale
- 1 1 1 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon black pepper
- 6 6 1 1/2 shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
- 1 1 package 1 (8-oz.) package precooked wild rice (such as Simply Balanced)
- 1 1 1 cup half-and-half
- 1 1/2 1 1/2 1/3 ounces all-purpose flour (about 1/3 cup)
- 261 261
- 11g 11g
- 5g 5g
- 5g 5g
- 19g 19g
- 24g 24g
- 3g 3g
- 659mg 659mg
- 9% 9% DV
- 17% 17% DV
- 6g 6g
- 0g sugars 0g
- 261 261
- 11g 11g
- 5g 5g
- 5g 5g
- 19g 19g
- 24g 24g
- 3g 3g
- 659mg 659mg
- 9% 9% DV
- 17% 17% DV
- 6g 6g
- 0g sugars 0g