JennKI's profile page
Recipes
Artichoke Heart Pizza
By jennKI
1. Make the dough. In a large mixing bowl, combine the yeast, warm water, and sugar, mixing gently until combined
- For the Dough
- 1 package active dry yeast
- 1 cup warm water
- 1 T. sugar
- 2 T. olive oil
- 2 cups all-purpose flour, plus more as needed
- 1 t. salt
- For the toppings
- 1 T. olive oil, plus more for brushing
- 2 large cloves garlic, finely chopped
- 1 large yellow onion, chopped into rings or strips
- 1 T. white granulated sugar
- 1 cup canned artichoke hearts, drained and quartered
- barbecue sauce, either store-bought or homemade (see Heading)
- Salt and powdered garlic, for seasoning
Easy and Amazing Roast Chicken
By jennKI
This is a recipe for a whole roast chicken that I found on Epicurious that I revised to make even easier
- 1 free range/farm raised 4-5 lb chicken
- Sea salt
Authentic Huevos Rancheros
By jennKI
Directions Heat oil in a small skillet over medium-high heat
- 2 tablespoons vegetable oil
- 4 (6 inch) corn tortillas
- 1 cup refried beans with green chilies
- 1 teaspoon butter
- 4 eggs
- 1 cup shredded Cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/2 cup salsa (optional)
Pumpkin Mojito
By jennKI
Muddle the mint leaves and sugar in the bottom of a cocktail shaker
- 11 mint leaves, plus a sprig for garnish
- 1 tablespoon brown sugar
- 1 1/4 ounces aged rum
- 1 tablespoon pumpkin puree
- Juice of 1/2 a lime
- 2 ounces club soda
Paleo Quick Stovetop "Cobbler"
By jennKI
Add peaches, coconut milk, cinnamon and nutmeg to saucepan
- 2 cups fresh or frozen peaches
- 1 ripe banana
- ½ can coconut milk
- 1 Tbsp cinnamon
- 1 dash nutmeg
- 2-4 Tbsp Almond Flour
- ¼ cup ground Flax seeds
- 4 Tsp shredded coconut
SUMMER SPAGHETTI WITH ZUCCHINI-CASHEW "ALFREDO" CREAM SAUCE
By jennKI
gluten free, vegan, dairy free, soy free
- optional garnishes:
- 8 oz Tinkyada brown rice spaghetti (or other tolerated pasta)
- 2 cups @1356004
- 1 small or 1/2 large sweet onion
- 1 bunch Swiss chard (or spinach, kale, or other greens)
- 1 fennel bulb
- 1 small zucchini
- 4 small carrots
- 1-2 T olive oil
- handful fresh basil leaves
- torn basil
- toasted cashews, pine nuts, or almonds
Sauteed Carrots
By jennKI
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 2 pounds carrots
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Grilled Southern Shrimp A L'Orange
By jennKI
Place shrimp in marinade and leave for at least 1/2 hour
- 2 pounds uncooked large shrimp -- shelled, cleaned
- Fresh pineapple -- cut 1" chunks
- 1 large onion -- cubed
- === MARINADE ===
- 1 cup pineapple juice
- 1/4 cup olive oil
- Juice of 2 fresh limes
- Fresh dill
- Salt -- to taste
- Freshly-ground black pepper -- to taste
- === SAUCE ===
- 1/2 cup Southern Comfort
- 2 cups orange marmalade
- 1/2 cup pineapple juice
- 2 teaspoons hot sauce
- 1 tablespoon minced jalapeño pepper
- 1 teaspoon finely-minced fresh ginger
- Juice of 2 fresh lemons
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
Eggplant Rollatini
By jennKI
Directions Dip the eggplant slices in egg, then coat with flour and seasoning
- 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
- 1 egg, beaten
- 2 Tbsp Italian seasoning
- 1 cup Almond flour
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 10 slices prosciutto
- 1 (14 ounce) jar spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1 large cooked spaghetti squash
Grilled Glazed Macadamia Bananas
By jennKI
Thread one banana half (halved lengthwise) onto each skewer
- 3 medium ripe bananas - (to 4)
- 6 ten-inch metal or bamboo skewers -- soaked in water
- for at least 30 minutes, if bamboo
- 1/4 cup melted butter or margarine
- 1 tablespoon honey
- 1/4 cup macadamia nuts -- chopped finely
- = (or substitute toasted pecans)