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Recipes
Skillet Burgers with Sautéed Onions and Horseradish Sauce
By ebdonahue
Ground beef seasoned with garlic, salt and pepper makes for flavorful burgers, and a quick sear in a hot skillet br...
- 1/4 cup sour cream
- 1 1/2 tablespoons prepared horseradish
- 1 tablespoon minced fresh chives
- 2 teaspoons lemon juice
- Salt and pepper
- 1 1/2 pounds 85 percent lean ground beef
- 3 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 onion, halved and sliced thin
- 4 hamburger buns
No-Knead Crusty Artisan Bread
By ebdonahue
In a large bowl, stir together the flour, salt and yeast
- 3 cups all-purpose flour
- 2-3 teaspoon kosher salt
- 1/2 teaspoon dry yeast (active dry or highly active dry work best)
- 1 1/2 cups lukewarm water
- Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*
Cheddar Bacon Buttermilk Biscuits
By ebdonahue
In a large mixing bowl combine the flour, salt, baking powder, baking sode and pepper and stir to combine
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon freshly cracked black pepper
- 4 tablespoons cold unsalted butter, grated
- 4 strips cooked bacon, chopped into little pieces
- 1/4 cup of shredded cheddar cheese
- 1 cup cold buttermilk
Panamanian Garlic Chicken from Saveur Magazine, June/July 2013
By ebdonahue
Place chicken and bay leaves in a bowl
- 1 (3-4-lb.) chicken, quartered
- 3 bay leaves
- 25 cloves garlic, peeled
- 2 teasppoons kosher salt, plus more to taste
- 1 cup fresh orange juice
- 1/2 cup sherry vinegar
- 2 tablespoons freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 2 teaspoons ground allspice
Hot Cheesy Spinach-Artichoke Dip
By ebdonahue
Preheat oven to 400 degrees F
- 2 cups shredded mozzarella-parmesan cheese blend
- 10 oz. frozen chopped spinach, thawed
- 1 (14 oz.) can small artichoke hearts, drained and chopped
- 2 large cloves garlic, minced
- 1 (8 oz.) package reduced-fat or regular cream cheese
- 2/3 cup light sour cream or Greek yogurt
- 1/3 cup light mayonnaise
- 1/2 teaspoon kosher salt
Buttered Carrots with Shallots and Tarragon
By ebdonahue
1. Melt butter in large skillet over medium heat
- 3 tablespoons unsalted butter
- 2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices
- 2 peeled, thinly sliced shallots
- Salt and pepper
- 1 tablespoon finely chopped fresh tarragon
Loaded Zucchini Carrot Muffins
By ebdonahue
Preheat your oven to 350 degrees and line a 12 cup muffin tin with liners
- 1-1/2 cups grated Zucchini
- 1 cup grated Carrot
- 1 whole Egg
- 2 tablespoons STAR Butter Flavored Olive Oil
- 1 cup All Purpose Flour
- 1/2 cup Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/3 cup Chopped Pecans
- 1/4 cup chopped Dried Cherries
Tex-Mex Meatballs in Tomato-Chipotle Sauce
By ebdonahue
*
- For the meatballs:
- 1 pound ground beef
- 1/2 cup shredded zucchini
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro, plus more for garnishing
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground allspice
- 1 egg
- 1/4 cup cracker crumbs
- Cotija cheese crumbled, for garnishing
- Bread or tortillas, for serving
- For the sauce:
- 1 (14-ounce) can diced tomatoes
- 2 canned chipotle chiles in adobo sauce
- 1/4 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon ground allspice
- 1 cup chicken broth
- 1 tablespoon lime juice
- Salt
Creamy Baked Orzo with Goat Cheese
By ebdonahue
Preheat the oven to 375°
- 1 1/2 cups orzo
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon chopped thyme
- 6 ounces fresh goat cheese, at room temperature
- 3 ounces cream cheese, at room temperature
- 1/2 cup milk
- 1 tablespoon chopped flat-leaf parsley
- Kosher salt and freshly ground pepper
- 2 tablespoons grated pecorino cheese
Roasted Tomato Basil Soup with Parmesan Crisps
By ebdonahue
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- 3 Tbsp. olive oil
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 32 oz. can whole tomatoes
- 1 1/4 cups chicken broth
- 5-6 fresh basil leaves
- 1/2 cup heavy cream
- 4 heaping Tablespoons freshly grated Parmesan