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Recipes
Carolina-Style Barbecue Chicken
By Jenusa
Preheat a grill to medium
- 1/2 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup packed light brown sugar
- 1 1/2 tablespoons mustard powder
- 2 teaspoons hot sauce
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
- Vegetable oil, for brushing
- 1 large tomato, sliced
- Prepared macaroni salad, for serving (optional)
Individual Meat Loaves
By Jenusa
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (81 percent lean)
- 1/2 cup plain dry bread crumbs (recommended: Progresso)
- 2 extra-large eggs, beaten
- 1/2 cup ketchup (recommended: Heinz
Midwestern Pork and Stew with Vegetables
By Jenusa
Warm a large skillet or braising pan over medium-high heat
- 1 tablespoon extra virgin olive oil
- 1 pound pork stew meat
- 1/4 cup all purpose flour, plus 2 tablespoons (divided)
- 1 teaspoon kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 cup carrots, diced into bite size pieces
- 3 potatoes, diced into bite size pieces
- 1 (12 ounce) bottle of beer (I used Blue Moon)
- 2 cups water
- 1 tablespoon low sodium chicken base
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sage
- 2 tablespoons butter, melted
Brown Sugar-Raisin Bread
By Jenusa
Brown sugar is granulated sugar combined with molasses to make a soft, richly flavored sweetener
- For the filling:
- 1 Tbs. active dry yeast
- 3 Tbs. granulated sugar
- 1 1⁄4 cups warm water (105° to 115°F)
- 1 cup warm milk (105° to 115°F)
- 3 Tbs. unsalted butter, melted
- 1 Tbs. salt
- 1 egg, lightly beaten
- 6 to 6 1⁄4 cups bread flour, plus more
- as needed
- 2 ⁄3 cup firmly packed light brown sugar
- mixed with 4 1⁄2 tsp. ground cinnamon
Pulled Pork Soup
By Jenusa
Here is a soup that's worth every minute it takes to get it ready
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 teaspoons smoked paprika
- 1 tablespoon Creole seasoning
- 1 tablespoon chili powder
- 1 tablespoon vegetable oil
- 3 pounds bone-in country-style pork ribs, trimmed of excess fat
- 1/4 cup apple cider vinegar
- 2 tablespoons molasses
- 1 (14-ounce) can diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 (15-ounce) can great Northern beans, drained and rinsed
Turkey Wild Rice Soup
By Jenusa
A rich, creamy turkey soup, this version features the nuttiness of wild rice
- 3 (10.5-ounce) cans condensed chicken broth
- 1/2 cup uncooked wild rice
- 1/2 cup green onions, finely chopped, divided
- 1/2 cup butter
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 2 cups half and half
- 1 1/2 cups chicken or turkey, cooked, cubed
- 8 slices bacon, browned and crumbled, divided
- 1 tablespoon pimiento, chopped
French Potato Puree
By Jenusa
Put the potatoes, whole, in a pot and cover with cold water
- 2 pounds/1 kg floury potatoes, scrubbed
- Salt and freshly ground black pepper
- 1 clove garlic, peeled
- 1 bay leaf
- 1 sprig fresh thyme
- 1 About 1 cup/250 ml milk
- 1/2 cup/110 g butter, cold
Pot Roast Sandwich
By Jenusa
For the pot-roast sandwich: Preheat oven to 350 degrees F
- For each sandwich:
- 12 pounds flat bottom round
- Salt and freshly ground black pepper
- Oil, for griddle
- 1 pound chopped carrots
- 1 pound chopped celery
- 2 pounds Spanish onion
- 5 bay leaves
- 1 sprig fresh thyme
- 2 gallon water
- 1 old-fashioned bun
- Butter
- 3 ounces coleslaw
- 1 slice kosher pickle
- 3 ounces French fries
- Depot spice
- 1 (5-ounce) portion pot roast
- 3 ounces brown gravy
- 1-ounce fried onions
Dreaming of a White Christmas Soup
By Jenusa
A deliciously soothing and warming soup for the colder months of year; Dreaming of a White Christmas Soup
- 1 package Pioneer Country Gravy Mix
- 2 tablespoons chicken bouillon granules or chicken flavoring
- 1 onion, diced or chopped
- 4 stalks celery, sliced or diced
- 2 teaspoons parsley flakes, dried or fresh parsley minced
- 3 cups wide egg noodles (or other pasta), uncooked
- Add either diced chicken or two 6 ounce cans cooked and chopped chicken if desired.
- Can also add diced potatoes and chopped carrots if desired.
Ham-and-Hash Brown Breakfast Casserole
By Jenusa
Christmas With Southern Living 2006, Oxmoor House 2006
- 8 bacon slices
- 3/4 cup chopped sweet onion
- 1/3 cup butter
- 1 (30-ounce) package frozen country-style hash brown potatoes, thawed
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 (16-ounce) container sour cream
- 2 cups (8 ounces) shredded Colby Jack cheese
- 1 (8-ounce) package diced ham
- 1 (4-ounce) jar diced pimiento, drained
- 2 tablespoons coarse-grained Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper