Jenknoll's profile page
Recipes
Cucumber Sauce
By jenknoll
For Falafel Pitas
- 1 (6 ounce) container plain yogurt
- 1/2 cucumber - peeled, seeded, and finely chopped
- 1 teaspoon dried dill weed
- salt and pepper to taste
- 1 tablespoon mayonnaise
Spring Peas and Shoots with Pancetta and Orecchiette
By jenknoll
If you are using defrosted frozen peas, add to the sauce in the end to warm through
- 1 pound orecchiette
- 1 tablespoon extra-virgin olive oil
- 6 ounces pancetta, finely diced
- 2 cups fresh peas (or defrosted frozen peas)
- 1 garlic clove, minced
- 1/2 teaspoon red chili flakes
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups pea shoots, loosely packed
- 1/3 cup finely grated Pecorino Romano cheese, plus extra for garnish
- 2 tablespoons finely chopped fresh mint
Pretzel Dessert
By jenknoll
Servings Per Recipe: 11 Amount Per Serving Calories: 468 Total Fat: 28
- 1/2 (15 ounce) package pretzels, crushed
- 1 cup margarine, melted
- 1/4 cup white sugar
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup white sugar
- 2 cups boiling water
- 2 (10 ounce) packages frozen strawberries, thawed
- 1 (6 ounce) package strawberry flavored gelatin
Grilled Corn and Potato Chowder
By jenknoll
Calories: 268 Fat: 12.3g Protein: 9
- 1 pound small red potatoes, quartered
- 1 tablespoon salt, divided
- 3 tablespoons softened butter, divided
- 4 ears shucked corn
- Cooking spray
- 3/4 cup finely chopped onion
- 1/8 teaspoon ground red pepper
- 3 cups 2% reduced-fat milk
- 1/2 cup half- and- half
- 2 thyme sprigs
- 3 tablespoons finely chopped chives
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper Preparation
- 1 . Preheat grill to medium - high heat.
- 2 . Place a grill basket on grill.
- 3 . Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4- inch cubes.
Salted Browned Butter Chocolate Chip Cookie Dough Truffles
By jenknoll
Brown butter along with vanilla bean seeds in a small saucepan over medium heat (make sure to brown it long enough)
- 10 Tbsp salted butter, diced
- seeds 1/2 large vanilla bean
- 1 cup packed light-brown sugar
- 2 Tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt*
- 1 1/2 cups all-purpose flour
- 1 - 2 Tbsp milk
- 1/2 cup mini semi-sweet chocolate chips
- 12 oz chocolate coating or chocolate, melted or 1/3 cup semi-sweet chocolate chips or chopped chocolate (if drizzling rather than dipping. I used Ghirardelli chocolate coating)
- coarse sea salt, for garnish**
Strawberry avocado honey lime salad
By jenknoll
1.Arrange the lettuce, strawberries, kiwi, avocado and almonds in a salad bowl
- 2 cups mixed greens/chopped lettuce
- 1/2 cup sliced strawberries
- 1 kiwi, sliced
- 1/2 avocado, sliced
- 1 tablespoon sliced almonds
- 1/4 cup plain greek yogurt
- zest of 1/2 a lime
- juice of 1/2 a lime
- pinch of salt
- 1 tablespoon honey
Soft Molasses Drop Cookies
By jenknoll
1. Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric m...
- 1 cup sugar
- 3/4 cup sour cream
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1/2 cup molasses
- 1 egg
- 3 cups Gold Medal™ all-purpose flour*
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- Additional sugar
Chicken Tamale Pie
By jenknoll
Preheat oven to 400°. Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of th...
- 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
- cilantro and crumbled Cotija cheese for topping
Mushroom Risotto
By jenknoll
Servings Per Recipe: 6 Amount Per Serving Calories: 420 Total Fat: 16
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
Peanut Butter Cup Cookies
By jenknoll
Servings Per Recipe: 40 Amount Per Serving Calories: 122 Total Fat: 6
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped