Kirk Leins's Recipes (59)

No-Knead Bread courtesy of Sullivan Street Bakery

Here's a recipe that I cannot take credit for, but "kneads" to be part of your baking repertoire.  Making bread is usually a painstaking and messy process, but thanks to Jim Lahey at the Sullivan Street Bakery it is now something that any (and I mean any) home cook can easily pull off.  This bread is unbelievably…

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Added by Kirk Leins on March 29, 2011 at 2:32pm — 1 Comment

Guinness and Cheddar Spread

If you are looking for a quick, easy and delicious appetizer for your St. Patty's Day dinner, look no further. This is my go-to recipe for a great cheese spread that works perfectly with soda bread, crackers, thick pretzel sticks, or even apple slices.

 

GUINNESS AND CHEDDAR SPREAD

10-oz…

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Added by Kirk Leins on March 16, 2011 at 3:56pm — No Comments

Nori-Crusted Filet Mignon

If you love steak and you love sushi, this a recipe I highly urge you to try.  It's simple, fast and incredibly delicious. The best part is you can substitute the filet with any type of steak, even ahi tuna.  Enjoy!

 

NORI-CRUSTED FILET MIGNON (serves 4)

(4) 5-6 oz. portions of Filet Mignon (1…

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Added by Kirk Leins on March 8, 2011 at 3:16pm — No Comments

Easy Linguini with Clam Sauce





Believe it or not, linguini and clams is one of my 6-year old son's fave dinners. Here's my recipe for a quick and easy version. enjoy!





EASY LINGUINI WITH CLAM SAUCE (serves 4)



1 lb. dried linguini

4 6.5-oz cans chopped clams, drained and liquid reserved

½ C dry white… Continue

Added by Kirk Leins on February 23, 2011 at 4:41pm — 2 Comments

Mama Lesmo's Fricasse de Pollo



For those who've checked out the video I shot with our friends at AffordableCool.com, you'll be happy to know there are several more on their way. One of which is a cooking demo put on by the mother of my co-star, Nelson. Born in Cuba, Mama Lesmo can cook up a storm, so she busted out a family favorite for our shoot. I enjoyed it so much I made it the next night for my son, Rocco. Not only did he love it, but he requested the leftovers the next… Continue

Added by Kirk Leins on October 11, 2010 at 3:00pm — No Comments

Pumpkin Curry Soup

Fall is here and this is the perfect soup to celebrate!



Pumpkin Curry Soup



- 1 medium onion, chopped

- 2 medium leeks (white part only), chopped

- 1 clove garlic, chopped

- 1 15 oz. can of pumpkin puree

- 4 cups canned chicken stock

- 1 cup half and half

- 2 tsp curry powder

- ½ tsp cumin

- ¼ tsp ground ginger

- ¼ tsp cayenne pepper

- 1 bay leaf

- 2 tbsp unsalted… Continue

Added by Kirk Leins on October 8, 2010 at 3:30pm — No Comments

Easy Baked Beans



Who doesn’t like baked beans? Preparing them may not be a difficult process, but it is time consuming. The following is a recipe for some great tasting baked beans that can be thrown together in a pinch. Let it be known that it’s a total cheat and is not meant to take the place of an authentic version made from scratch. But don’t be surprised if your fellow partygoers start hounding you for the recipe.



2 large (28-ounce) cans of… Continue

Added by Kirk Leins on June 1, 2010 at 3:33pm — 2 Comments

Black Bean Soup



Made this for dinner last night and felt compelled to post. So simple, so easy... and so delicious.



BLACK BEAN SOUP (serves 4 to 6)

1 onion, chopped small

1 carrot, peeled and chopped small

1 celery stalk, chopped small

1 small red bell pepper, chopped small

1 jalapeno chili, seeded and chopped small

4 garlic cloves, minced

2 tsp ground cumin

1 tsp dried oregano

1 15-oz can petite diced… Continue

Added by Kirk Leins on May 11, 2010 at 3:49pm — 2 Comments

Loco Moco

The Loco Moco might be one of the tastiest creations ever. Created to be a "hangover" breakfast, I find it to be a great use of leftovers, and an awesome dinner. Pair it with a fresh green salad and you're good to go...

LOCO MOCO (serves 2)



- 1 C brown gravy (preferably leftover homemade gravy but you can cheat and use a good quality jarred gravy in a pinch)

- 2/3 lb ground beef

- 2 tbsp vegetable oil

- 2 extra large… Continue

Added by Kirk Leins on May 4, 2010 at 2:59pm — 4 Comments

Frikadelle (German-style hamburger patties)

Does your family like hamburgers? If so, they're going to love frikadelle. Here's an easy recipe for a dish that I grew up with and still enjoy today. I'll try to post some pictures soon.

FRIKADELLE with EASY ONION GRAVY (serves 2 to 4)

1-1¼ lbs ground beef

1 onion (half of it minced fine, the other half sliced)

1 garlic clove, crushed

2 tbsp parsley, minced fine

1 egg, beaten

1/3 C bread crumbs (preferably Japanese… Continue

Added by Kirk Leins on May 3, 2010 at 4:30pm — No Comments

South American Salmon

Here's yet another extremely simple and delicious recipe for baked fish.





SOUTH AMERICAN SALMON (serves 4)



4 6-oz. salmon filets, skin and bones removed

Zest and juice from 1 orange

Juice from 1 lemon

2 tbsp brown sugar

1 tbsp chili powder

1 garlic clove, crushed or finely minced

½ tsp dried oregano

1 tsp Kosher salt

½ tsp freshly ground black pepper

4 tbsp unsalted butter,… Continue

Added by Kirk Leins on April 30, 2010 at 11:46am — 4 Comments

Aioli Crusted Chilean Sea Bass

For anyone looking for a baked fish recipe, look no further. This one's easy... and really good! Halibut and sole can be substituted for the sea bass.

AIOLI CRUSTED CHILEAN SEA BASS (serves 4)



4 6-oz. Chilean sea bass fillets

1/3 C mayonnaise

1 Tsp dry vermouth

1 Tsp lemon juice

1 clove garlic, crushed or finely minced

1 Tbsp parsley, finely chopped

Kosher salt and freshly ground black… Continue

Added by Kirk Leins on April 28, 2010 at 11:00pm — 7 Comments

Two recipes for fresh kale

BRAISED KALE (serves to 4)



2 large bunches kale, washed, dried thoroughly and roughly chopped

1 small onion, chopped small

3 garlic cloves, chopped small

1/2 tsp crushed red pepper

1/4 tsp freshly ground nutmeg

1/4 tsp liquid smoke

1 Tbsp white wine vinegar

1 to 1 1/2 C chicken or vegetable stock

Extra-virgin olive oil

Kosher salt and freshly ground black pepper



In a medium to large sized pot, heat 2 to 3 tablespoons of olive… Continue

Added by Kirk Leins on April 27, 2010 at 11:52pm — 1 Comment

Spring Veggies - A Minimalist's Approach to One of Life's Simple Pleasures



The onset of spring brings a slew of accompanying pleasures. Some of these pleasures, the best of them really, also happen to be the most simple – beautiful weather and the start of the baseball season, just…
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Added by Kirk Leins on March 17, 2010 at 6:00pm — No Comments

Quick & Easy Avocado and Goat Cheese Sandwiches

Here's another simple but elegant recipe that you can make for lunch or dinner.



Ingredients:



(1) 5 oz. package of goat cheese

1 large ripe Haas avocado, seeded and peeled

1 sourdough baguette (about a foot long)

1 Roma tomato, thinly sliced

¼ of an English cucumber, thinly sliced

1½ tbsp balsamic vinegar

4 tbsp extra virgin olive oil

salt and pepper



Preheat oven to 375 degrees. Cut baguette in half crosswise and then lengthwise… Continue

Added by Kirk Leins on February 3, 2010 at 12:30pm — No Comments

Crispy Oven-Fried Chicken Tenders

These chicken tenders are sure to be a hit with kids and adults alike.



CRISPY OVEN-FRIED CHICKEN TENDERS (serves 3 to 4)

1 to 1¼ lbs. chicken tenders

2 egg whites

2 tsp cornstarch

Zest of a whole lemon (and juice from half)

1 C Panko breadcrumbs

2 Tsp dried parsely

Kosher salt and freshly ground black pepper

Extra virgin olive oil



Preheat oven to 450 degrees.



In a shallow dish,… Continue

Added by Kirk Leins on January 23, 2010 at 11:30pm — 4 Comments

Authentic Buffalo wings with blue cheese dressing

I posted this recipe in response to a discussion started by fellow NTTCD member, Kimberly. I figured I'd post it here as well.



The recipe below is a classic version of the dish that hails from Buffalo, NY, which utilizes NO batter of any kind. Know that you can either deep fry the wings or roast them depending on your preference. Both ways turn out fairly crispy. For an extra crispy version, simply steam the wings in a steamer basket for 10 minutes prior to roasting or deep frying.… Continue

Added by Kirk Leins on September 3, 2009 at 12:27pm — No Comments

Whole Sea Bass Baked in a Salt Crust

Fellow NNTCD member, Leo, and I are playing a friendly game of dueling whole fish recipes. Here's my submission. Everyone else feel free to chime in.



WHOLE SEA BASS BAKED IN A SALT CRUST (Serves 2)

1 whole sea bass (1½ -2 lbs.), head and tail left on but gutted and scaled

1 3-lb. box of Kosher salt

5 egg whites, lightly beaten

Several sprigs of any fresh herbs (parsley, thyme, dill, etc.)

½ of a lemon, sliced thinly (cut the remaining half into wedges for… Continue

Added by Kirk Leins on August 16, 2009 at 3:30pm — No Comments

Authentic Bruschetta

Bruschetta is one of those things that you can find at many restaurants, but very few of them do it right. The keys are high quality and super-fresh ingredients, the right technique, and a less is more attitude. Here's my version of an authentic bruschetta plate, perfect for an easy summertime lunch or light dinner.



AUTHENTIC BRUSCHETTA (SERVES 2 TO 4)



1 fresh loaf of good Italian bread, approximately 1 1/2 - 2-feet long and 3 - 4-inches in diameter

1 full head of… Continue

Added by Kirk Leins on August 6, 2009 at 4:06pm — No Comments

Meatballs and Marinara Sauce

Saw the picture of the meatball sandwich that Liz posted and I was inspired to post my recipe for the fillin's.



MEATBALLS AND SAUCE (makes 20 to 24 meatballs)



For the meatballs:

2 lbs. ground beef chuck (15 to 20 percent fat)

3 extra-large or 4 large eggs, seasoned with Kosher salt and beaten well

3 Tbsp extra-virgin olive oil

6 cloves garlic, chopped fine

1 Tsp dried oregano

1 Tsp dried basil

1/4 Tsp freshly grated nutmeg

1/2 C… Continue

Added by Kirk Leins on June 28, 2009 at 10:35pm — No Comments

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