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Recipes
Sing For Your Supper » Joel’s Favorite Chicken Tortilla Soup…
By jenknoll
Coat a large saucepan with olive oil over medium-high heat, add onion and zucchini and sautee until tender, about 3...
- 6 cups chicken stock
- 2 cups cooked, shredded chicken (I like to roast or poach bone-in chicken breasts until tender, then shred the meat. Additionally, you could also use a store-bought rotisserie chicken)
- half an onion, chopped
- 1 clove garlic, minced
- 2 small-medium zucchinis, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon chipotle chile powder
- juice from 2 large limes
- salt and pepper to taste
Crispy Cucumbers and Tomatoes in Dill Dressing
By jenknoll
Calories: 71 Total Fat: 4
- 2 tablespoons and 2 teaspoons cider vinegar
- 3/4 teaspoon white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon chopped fresh dill weed
- 1/8 teaspoon ground black pepper
- 1 tablespoon and 1 teaspoon vegetable oil
- 1-1/3 cucumbers, sliced
- 2/3 cup sliced red onion
- 1-1/3 ripe tomatoes, cut into wedges
Red Lobster Cheese Garlic Biscuits
By jenknoll
1. Heat oven to 450 degrees
- 2 cups Bisquick prepared baking mix
- 2/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup butter, melted
- 1/4 teaspoon garlic powder
Chicken Tamale Pie
By jenknoll
Calories: 286.3 Fat: 8.6g Carbs: 36
- 1/3 cup fat free milk
- 1/4 cup egg substitute
- 1 1/2 tablespoon taco seasoning, divided
- 1/4 teaspoon ground red pepper
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
- 1 (4 ounce) can chopped green chiles, drained
- 1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
- 2 cups shredded cooked chicken breast
- 3/4 cup shredded white cheese (I used Raclette – random, I know, but
- it’s what I had on hand, and it ended up being delicious
- cilantro and crumbled Cotija cheese for topping
Soft Sugar Cookies with Fresh Strawberry Icing
By jenknoll
1.In a medium bowl, stir together flour, salt, and baking powder
- For the cookies:
- 3 1/3 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1 1/4 cups granulated sugar
- 2/3 cup (10 2/3 tablespoon) unsalted butter, slightly softened
- 2/3 cup solid white shortening, at room temperature
- 2 large eggs
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
- 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon lemon extract
- 1/4 cup sour cream
- Fresh strawberry icing:
- 1 cup strawberries
- 1/2 teaspoon lemon zest
- 4 cups powdered sugar sifted
- 2 tablespoon unsalted butter, very soft but not melted
- 1 1/2 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- water, if needed
Mahogany Meatballs
By jenknoll
Start off by peeling and cubing the potatoes
- Meatballs:
- 2 lbs. ground meat (feel free to mix and match ground beef and pork)
- 2 eggs
- 1 pepper, seeded and minced (anaheim, bell, or any other semi sweet pepper works well)
- 1 cup heavy cream (eh?……trust me)
- 2 large potatoes (double eh?)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon granulated garlic
- vegetable oil
- Gravy:
- 3 tablespoons pan drippings (from cooking meatballs)
- 3 tablespoons flour
- 1 can beef broth
- 3/4 – 1 cup water
- 4 tablespoons red wine
- 1 teaspoon kosher salt
- pinch of black pepper
- egg noodles or pasta of choice
Rock Bottom Brewery Asiago Cheese Dip
By jenknoll
1. Cut tomatoes into strips
- 4 tablespoons sun dried tomatoes.
- 1 cup mayo
- 1 cup sour cream
- 1/2 cup shredded asiago cheese
- 1/4 cup green onion
- 1/4 cup mushroom
- Asiago cheese for garnish
Chicken Curry Salad
By jenknoll
In a small bowl whisk together the mayo, sour cream, and curry powder
- 4 cups cooked chicken, shredded
- 1/3 cup mayo
- 1/3-1/2 cup sour cream or plain greek yogurt
- 1 teaspoon curry powder *I use a red curry powder
- 4 green onions, sliced
- 1/2 red pepper, diced small
- 1/2 cup roasted cashews *I've used salted and unsalted, either works but it will change how much salt you need to season with at the end. Salted cashews= season to taste with less salt, Unsalted= season to taste with more salt
- salt & freshly ground pepper to taste *My recommendation is no more than 1 teaspoon of salt and 1/4 teaspoon pepper. Start with a small amount and then add more.
Baby Carrots with Dill Butter
By jenknoll
Calories: 46 Total Fat: 3g Cholesterol: 0mg
- 1/2 (16 ounce) package baby carrots
- 1 tablespoon margarine
- 1-1/2 teaspoons chopped fresh dill
- 1-1/2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Celery Salad
By jenknoll
180 cal | 3.7 g fat | 0 mg chol
- 3/4 cup sliced celery
- 1/3 cup dried cranberries
- 1/3 cup frozen green peas, thawed
- 3 tablespoons chopped fresh parsley
- 1 1/2 tablespoons low fat mayo
- 1 1/2 tablespoons low fat plain yogurt
- 1 tablespoon chopped pecans or walnuts, toasted
- 1 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper