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Recipes
Sun-dried Tomato Pesto Risotto
By jenknoll
FOR THE RISOTTO In a large pan or pot add the butter and heat over low/med heat
- FOR THE RISOTTO
- 2 Tbsp butter
- 1 cup arborio rice
- 2 1/2 cups chicken broth
- 1/4 cup water
- 1/4 tsp ground pepper
- 1/4 tsp salt
- parmesan cheese for topping
- FOR THE SUN-DRIED PESTO SAUCE
- 3/4 cup sun-dried tomatoes in olive oil
- 1/3 cup pesto with basil
- 1 tsp olive oil
- 1/4 tsp salt
Alton Brown's Soft Pretzel
By jenknoll
1. Mix lukewarm water, yeast and sugar
- 620 g Bread flour
- 375 ml plus 1 tablespoon lukewarm water
- 50-55 g butter (melted)
- 7 g yeast
- 2 teaspoon salt
- 1 tablespoon sugar
- 1 egg for egg wash
- 10 liter water
- 2/3 cup baking soda
- toppings
- some shredded tasty cheese
- jalapeno
- salt
Chicken and Couscous Salad
By jenknoll
Calories: 334 Fat: 10.9g Protein: 20
- SALAD:
- 1 1/4 cups fat-free, less-sodium chicken broth
- 1 (5.7-ounce) box uncooked couscous
- 1 1/2 cups cubed cooked chicken (about 6 ounces)
- 1/2 cup thinly sliced green onions
- 1/2 cup diced radishes (about 3 large)
- 1/2 cup chopped seeded peeled cucumber
- 1/4 cup chopped fresh flat- leaf parsley
- 2 tablespoons pine nuts, toasted
- DRESSING:
- 1/4 cup white wine vinegar
- 1 1/2 tablespoons extravirgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Spicy Chickpea Burgers
By jenknoll
Calories 179 Fat 8.2g Cholesterol 0mg Sodium 282
- 1/4 cup rolled oats
- 1/8 cup pepitas (pumpkin seeds)
- 1 can garbanzo beans (or chickpeas), no salt added, rinsed and drained
- 1 medium carrot, grated
- 1/2 cup parsley leaves
- 1 tablespoon tahini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon cumin
Chicken Corn Chowder
By jenknoll
Calories: 257 Fat: 8.1g Protein: 19
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons all - purpose flour
- 3 cups 2% reduced-fat milk
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
- 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream -style corn
Wedge Salad with Homemade Ranch Dressing
By jenknoll
1.For the mayonnaise: combine all the ingredients for the mayonnaise in a large measuring cup, and insert the stick...
- Garlic-Horseradish Mayonnaise
- 1 cup vegetable or canola oil
- 1 egg
- 1 tsp mustard powder
- 3 small cloves of garlic
- 1 tsp prepared horseradish
- 1 tbsp lemon juice
- 1 tsp cider vinegar
- 1/4 tsp salt
- 1 healthy pinch of white pepper
- Ranch Dressing
- 1/4 cup Garlic-Horseradish Mayonnaise
- 1/2 cup buttermilk
- 1 cup sour cream
- 1 small shallot, peeled and cut into quarters
- 2 tsp fresh dill
- 2 tsp fresh chives
- 1/4 cup fresh parsley
- 1 tbsp lemon juice
- 1/4 tsp salt, more to taste
- Fresh cracked black pepper to taste
- Salad
- 1 head of iceberg lettuce, cut into quarters
- 1/3 cup chopped green onions
- 2 oz blue cheese, crumbled
- 4 slices of thick-cut bacon, cooked until crisp, crumbled
- 1 cup grape tomatoes, slice about half of them
- 1 medium avocado, cubed
Roast Chicken with Potatoes and Butternut Squash
By jenknoll
Calories: 399 Fat: 12.1g Protein: 43
- 2 tablespoons minced garlic, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon dried rubbed sage
- 1 (3 1/2- pound) roasting chicken
- Cooking spray
- 12 ounces red potatoes, cut into wedges
- 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
- 2 tablespoons butter, melted
Chipotle Honey-Glazed Chicken with Avocado Cream Sauce
By jenknoll
Combine chipotle chiles, garlic, honey, cumin, paprika, salt and olive oil in a food processor (or blender) and pro...
- Chicken
- 1 lb / 453 gr free-range organic chicken breasts, cut into strips
- 2 chipotle chiles in adobo sauce
- 2 garlic cloves, peeled
- 2 tablespoons raw organic honey
- 1/4 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 2 tablespoons olive oil
- 1/4 teaspoon fine grain sea salt
- Handful of cilantro, chopped for serving
- Avocado cream sauce
- 1 avocado, pitted and scooped out
- 20 leaves (about a handful) fresh basil leaves
- Juice of one lime
- 1 garlic clove, peeled
- 2 tablespoons olive oil
- 1 teaspoon fine grain sea salt
Crockpot Chicken Wild Rice Soup
By jenknoll
Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a...
- 1 cup uncooked wild rice
- 1 pound chicken breasts
- 2 cups mirepoix
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- 1/2 cup butter
- 3/4 cup flour
- 2 cups whole milk
- a few tablespoons white wine (optional)
- up to 2 cups additional milk or water
Soft Maple Cinnamon Sugar Cookies with Cream Cheese Maple Glaze
By jenknoll
In a large bowl, cream together butter, sour cream, sugar, and powdered sugar with an electric mixer for 1 minute
- Cream Cheese Maple Glaze:
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 tablespoon maple cinnamon sprinkle (find in spice aisle)
- 2 eggs
- 1 teaspoon baking soda
- 3 cups all purpose flour
- 1/2 stick butter, softened
- 4 oz. cream cheese, softened
- 1/2 teaspoon vanilla
- 1 tablespoon pure maple syrup
- 1/2 cup powdered sugar