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Recipes
Fried Chicken
By Jenusa
Warm biscuits are the perfect accompaniment to this old-fashioned fried chicken
- 1 chicken, about 4 lb., cut into 10 serving pieces
- 6 tsp. kosher salt
- 2 tsp. freshly ground black pepper
- 1/2 tsp. cayenne pepper
- 2 cups buttermilk
- 6 cups canola oil
- 1 1/2 cups all-purpose flour
Beer-Basted Pulled Pork Roast
By Jenusa
Bring first 9 ingredients to a boil in a very large pot
- 6 cups beer
- 2 1/2 cups packed dark brown sugar
- 1 1/2 cups apple cider vinegar
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1 tablespoon dry mustard
- 2 teaspoons salt
- 2 teapoons dried crushed red pepper
- 2 bay leaves
- 1 (5 to 8 pound) Boston pork butt
Spinach Artichoke Stuffed Chicken
By Jenusa
Spinach Artichoke Stuffed Chicken is a delicious way to turn a creamy dip into an incredible dinner! Serve it with
- 4 boneless , skinless chicken breasts (2 pounds)
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- salt and pepper to season
- 4 oz frozen spinach , thawed
- 8 oz block cream cheese (light or reduced fat), at room temp
- 6 oz bottled or canned artichoke hearts in brine , finely chopped*
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon minced garlic
- Salt to taste
- Remaining spinach / artichoke dip
- 1 cup milk (skim, 2% or full fat)
Mulled Wine
By Jenusa
The dried flower buds of a tropical evergreen tree, cloves impart their deep, almost hot flavor to a variety of hol...
- 12 whole cloves
- 2 nutmegs, cracked into pieces with a hammer
- 2 bottles (each 750ml) dry red wine
- 1/2 cup sugar
- Stripped zest from 2 oranges and 2 lemons, plus more zest for garnish
- 3/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 cinnamon sticks
Bacon Tomato Spinach Salad
By Jenusa
In a large skillet, cook bacon over medium heat until crisp; remove to paper towels
- 1/2 pound sliced bacon, diced
- 1/3 cup catalina dressing
- 1/2 tsp. prepared mustard
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 8 cups baby spinach or torn fresh spinach
- 2 medium tomato, cut into wedges
- 1/2 cup crumbled blue or feta cheese
Freezer Sweet Corn Recipe
By Jenusa
In a stockpot, combine all ingredients; bring to a boil
- 4 quarts fresh corn (cut from about 20 ears)
- 1 quart hot water
- 2/3 cup sugar
- 1/2 cup butter, cubed
- 2 teaspoons salt
Risotto with Chicken and Caramelized Onions
By Jenusa
Onions are naturally high in sugar
- 1 ⁄2 cup extra-virgin olive oil
- 2 sweet white onions, cut into 1-inch pieces
- 1 leek, white portion only, cut into 1-inch pieces
- 1 cup Madeira wine, at room temperature
- 9 to 10 cups chicken stock
- 3 cups Arborio or Carnaroli rice
- 2 cups chopped cooked chicken (see Note)
- 2 Tbs. unsalted butter
- Salt and freshly ground pepper, to taste
Roasted Chickens with Bacon
By Jenusa
Slices of bacon are draped over the chickens as they roast, adding a salty savoriness to the meat
- 2 chickens, each 4 to 4 1/2 lb.
- Olive oil as needed
- Freshly ground pepper, to taste
- 12 to 16 bacon slices
- 2 Tbs. finely diced shallots
- 1 tsp. all-purpose flour
- 1/2 cup white wine
- 2 Tbs. chicken demi-glace
- 1 cup chicken broth
- 1 tsp. minced fresh thyme
- 2 Tbs. cold unsalted butter, cut into 2 pieces
- Champ for serving (see related recipe at left)
Chicken Stew
By Jenusa
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat
- 2 tablespoons olive oil
- 2 stalks celery, cut into bite-size pieces
- 1 carrot, peeled, cut into bite-size pieces
- 1 small onion, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can chopped tomatoes
- 1 (14-ounce) can low-salt chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 pounds total)
- 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
- Serving suggestion: crusty bread
White Peach Sangria
By Jenusa
Place all ingredients in a pitcher and stir to mix
- 1 bottle white wine (Spanish table wine)
- 3 ounces brandy
- 2 ounces triple sec
- 1 cup orange juice
- 1 cup pineapple juice
- 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
- 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
- Fresh peaches, oranges, and apples sliced