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Recipes
~Salted Caramel Cookie Dough Billionaire Bars! | Oh Bite It
By johnwhorfin
Whoa~ that’s pretty much all I can say! Just mentally take all of your favorite sweet flavors, and combine th...
- The Crust:
- 9 ×13 baking pan
- 1-1 lb. roll of Pillsbury Sugar Cookie Dough
- The Caramel Layer:
- 1 (14 oz.) bag of caramels
- 1/2 cup heavy cream
- The Cookie Dough Layer:
- 3/4 cup (1 – 1/2 sticks) butter, softened to room temp.
- 2/3 cup brown sugar
- 2 tbs. heavy cream
- 1 – 1/2 tsp. vanilla extract
- 1 cup all purpose flour
- 1/4 tsp. salt
- 3/4 cup mini semisweet chocolate chips
- The Chocolate Top Layer:
- 1-1/2 cups regular semisweet chocolate chips
- 1/4 cup creamy peanut butter
- A sprinkle of Sea Salt
Changua/Milk Soup with Eggs
By johnwhorfin
Melt butter in a large heavy pot over medium heat
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 3 large scallions, finely sliced
- 2 cups whole milk
- 2 cups water
- 4 large eggs
- 1/4 cup cilantro, finely chopped
- Salt and white pepper
New England Clam Chowder
By johnwhorfin
1. Put clams in a pot. Add water, and cover
- 3 pounds (1,3kg) fresh clams in shells, well-scrubbed
- 2 cups (500ml) water
- 2 tablespoons butter, salted or unsalted
- 3/4 cup (110g) diced bacon
- 1 medium onion, peeled and diced into 1/4-inch (1cm) pieces
- 2 large potatoes, peeled and diced(into 1/4-inch (1cm) pieces
- salt and ground black pepper
- generous pinch of smoked or sweet paprika
- 1 cup (250ml) whole milk
- 1/2 cup (125ml) heavy cream
- 1 to 2 tablespoons chopped flat leaf parsley
Skillet Nacho Dip
By johnwhorfin
How to Make It Step 1 Preheat broiler with oven rack in upper middle position
- 1 1 1 teaspoon olive oil
- 3/4 3/4 3/4 cup chopped red onion, divided
- 2 2 2 tablespoons seeded minced jalapeño
- 1 1/2 1 1/2 1/2 tablespoons all-purpose flour
- 2 2 2 teaspoons ground cumin
- 2 2 2 teaspoons chili powder
- 2/3 2/3 2/3 cup unsalted beef stock
- 2 2 2 cooked ground beef patties (from Smoky Caramelized Onion Burgers), finely crumbled
- 1 1 1 cup drained unsalted canned pinto beans
- 2 2 1/2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
- 2 2 2% 1/2 preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
- 1/2 1/2 1/2 cup chopped tomato
- 1/2 1/2 1/2 cup chopped avocado
- 2 1/2 2 1/2 1/2 cups baked tortilla chips
- 385 385
- 18.2g 18.2g
- 6.5g 6.5g
- 8g 8g
- 1.7g 1.7g
- 25g 25g
- 31g 31g
- 7g 7g
- 54mg 54mg
- 3mg 3mg
- 561mg 561mg
- 327mg 327mg
- 3g 3g
- Est. added sugars g
- 385 385
- 18.2g 18.2g
- 6.5g 6.5g
- 8g 8g
- 1.7g 1.7g
- 25g 25g
- 31g 31g
- 7g 7g
- 54mg 54mg
- 3mg 3mg
- 561mg 561mg
- 327mg 327mg
- 3g 3g
- Est. added sugars g
Crispy Garlic Brussels Sprouts with Sriracha Aioli
By johnwhorfin
Preheat a large skillet to medium high heat and cut any larger Brussels sprouts in half
- SPROUTS
- 1 pound brussels sprouts, rinsed and thoroughly dried
- 3-4 Tbsp avocado, refined coconut or olive oil (any oil with high smoke point - check bottle)
- 1 tsp sea salt + 1/2 tsp black pepper
- 5 cloves garlic, minced
- SRIRACHA AIOLI
- 3/4 cup your favorite hummus*
- 1 Tbsp Sriracha (or sub hot sauce)
- 1/2 a lemon, juiced
- pinch each sea salt + garlic powder
- 1 tsp smoked paprika (or regular)
- 1-2 tsp maple syrup (or sweetener of choice)
- 1 tsp apple cider vinegar
- TOPPING
- Vegan Parmesan Cheese
- Fresh Herbs (cilantro, parsley, scallions)
Easy Chicken Curry with Peas
By johnwhorfin
Keep some good, fresh curry powder and a few cans of coconut milk in your pantry, and you can make a meal as fast a...
- 4 boneless, skinless chicken breast halves (about 2 3/4 pounds)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 Tbsp curry powder
- 1/4 cup extra-virgin olive oil, plus more if needed
- 1 red bell pepper, diced small
- 1 garlic clove, crushed or minced
- 2 medium red onions, sliced into 1/ 4-inch rings
- 1 14-ounce can unsweetened coconut milk
- 1/4 cup cup water, plus more if needed
- 2 cup peas, fresh or frozen, thawed
- 2 scallions, chopped
- 1 Tbsp chopped fresh cilantro
Fresh Pea, Prosciutto, and Herb Salad
By johnwhorfin
How to Make It Step 1 Bring 4 cups water to a boil in a small saucepan
- 4 4 4 cups water
- 2/3 2/3 2/3 cup frozen shelled edamame
- 1/4 1/4 1/4 cup fresh or frozen shelled green peas, thawed
- 4 4 4 ounces haricots verts (French green beans), trimmed and halved diagonally
- 2 2 1 2 thin slices prosciutto (about 1 oz.)
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1/2 1 1/2 1/2 tablespoons white wine vinegar
- 1 1 1 tablespoon chopped fresh tarragon
- 1 1 1 tablespoon chopped fresh mint
- 1/8 1/8 1/8 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1 1 1 cup baby arugula
- 1 1 1/2-in. medium heirloom tomato, cut into 1/2-in. slices
- 273 273
- 17.6g 17.6g
- 2.5g 2.5g
- 10.6g 10.6g
- 1.9g 1.9g
- 13g 13g
- 18g 18g
- 7g 7g
- 11mg 11mg
- 3mg 3mg
- 550mg 550mg
- 94mg 94mg
- 7g 7g
- 0g added sugars 0g
- 273 273
- 17.6g 17.6g
- 2.5g 2.5g
- 10.6g 10.6g
- 1.9g 1.9g
- 13g 13g
- 18g 18g
- 7g 7g
- 11mg 11mg
- 3mg 3mg
- 550mg 550mg
- 94mg 94mg
- 7g 7g
- 0g added sugars 0g
Slow-Cooker Green Chile Posole
By johnwhorfin
How to Make It Step 1 Heat oil in a large skillet over medium-high
- 2 tablespoons canola oil
- 2 1/4 pounds bone-in chicken thighs (4 thighs), skinned
- 2 teaspoons kosher salt, divided
- 1 1/2 cups chopped white onion (from 1 onion)
- 1 tablespoon finely chopped fresh garlic
- 2 (5-oz.) cans chopped hot green chiles
- 1 tablespoon ground cumin
- 2 teaspoons dried Mexican oregano
- 4 cups chicken broth
- 1 (25-oz.) can white hominy, drained and rinsed
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
- Thinly sliced radishes
- Cilantro leaves
- Diced avocado
- Lime wedges
- Tortilla chips
- How to Make It
- Step 1
- Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon of the salt, and add to skillet. Cook until browned, 3 to 4 minutes per side. Transfer chicken to a 5- to 6-quart slow cooker.
- Step 2
Jungle Curry
By johnwhorfin
Heat up a wok and add in the water, red curry paste, galanga and rhizome (optional)
- 1 cup (250 ml) water
- 1 pack (1.76 ounce/50g) red curry paste (see picture below)
- 2-3 slices galanga, 1/4 inch thick
- 1 teaspoon rhizome (optional)
- 1 pound pork, sliced thinly
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1/2 cup canned bamboo shoot
- 1/2 cup canned baby corn
- 1/2 cup canned straw mushroom
- 8-10 string beans, cut in to 2″ length
- 6 kaffir leaves
- 15 basil leaves
Crab, Fennel, and Basil Spaghetti
By johnwhorfin
How to Make It Step 1 Cook pasta according to package directions, omitting fat and salt
- 8 8 8 ounces uncooked spaghetti
- 8 8 8 ounces uncooked spaghetti
- 8 8 8 ounces uncooked spaghetti
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 1 1/2 1 1/2 1 cups sliced cored fennel bulb (about 1 medium)
- 1 1/2 1 1/2 1 cups sliced cored fennel bulb (about 1 medium)
- 1 1/2 1 1/2 1 cups sliced cored fennel bulb (about 1 medium)
- 1 1 1 teaspoon crushed red pepper
- 1 1 1 teaspoon crushed red pepper
- 1 1 1 teaspoon crushed red pepper
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon kosher salt
- 2 2 2 garlic cloves, thinly sliced
- 2 2 2 garlic cloves, thinly sliced
- 2 2 2 garlic cloves, thinly sliced
- 12 12 12 ounces fresh lump crabmeat, picked
- 12 12 12 ounces fresh lump crabmeat, picked
- 12 12 12 ounces fresh lump crabmeat, picked
- 5 5 5 tablespoons chopped fresh flat-leaf parsley, divided
- 5 5 5 tablespoons chopped fresh flat-leaf parsley, divided
- 5 5 5 tablespoons chopped fresh flat-leaf parsley, divided
- 2 2 2 tablespoons thinly sliced fresh basil
- 2 2 2 tablespoons thinly sliced fresh basil
- 2 2 2 tablespoons thinly sliced fresh basil
- 2 2 2 tablespoons coarsely chopped fresh mint
- 2 2 2 tablespoons coarsely chopped fresh mint
- 2 2 2 tablespoons coarsely chopped fresh mint
- 4 4 4 lemon wedges
- 4 4 4 lemon wedges
- 4 4 4 lemon wedges
- 354 354
- 354 354
- 354 354
- 9.4g 9.4g
- 9.4g 9.4g
- 9.4g 9.4g
- 1.1g 1.1g
- 1.1g 1.1g
- 1.1g 1.1g
- 5.1g 5.1g
- 5.1g 5.1g
- 5.1g 5.1g
- 1.1g 1.1g
- 1.1g 1.1g
- 1.1g 1.1g
- 20g 20g
- 20g 20g
- 20g 20g
- 48g 48g
- 48g 48g
- 48g 48g
- 4g 4g
- 4g 4g
- 4g 4g
- 76mg 76mg
- 76mg 76mg
- 76mg 76mg
- 3mg 3mg
- 3mg 3mg
- 3mg 3mg
- 605mg 605mg
- 605mg 605mg
- 605mg 605mg
- 82mg 82mg
- 82mg 82mg
- 82mg 82mg
- 4g 4g
- 4g 4g
- 4g 4g
- Est. added sugars g
- Est. added sugars g
- Est. added sugars g
- 354 354
- 354 354
- 354 354
- 9.4g 9.4g
- 9.4g 9.4g
- 9.4g 9.4g
- 1.1g 1.1g
- 1.1g 1.1g
- 1.1g 1.1g
- 5.1g 5.1g
- 5.1g 5.1g
- 5.1g 5.1g
- 1.1g 1.1g
- 1.1g 1.1g
- 1.1g 1.1g
- 20g 20g
- 20g 20g
- 20g 20g
- 48g 48g
- 48g 48g
- 48g 48g
- 4g 4g
- 4g 4g
- 4g 4g
- 76mg 76mg
- 76mg 76mg
- 76mg 76mg
- 3mg 3mg
- 3mg 3mg
- 3mg 3mg
- 605mg 605mg
- 605mg 605mg
- 605mg 605mg
- 82mg 82mg
- 82mg 82mg
- 82mg 82mg
- 4g 4g
- 4g 4g
- 4g 4g
- Est. added sugars g
- Est. added sugars g
- Est. added sugars g