Patlynn's profile page
Recipes
Chicken Fingers with Honey-Horseradish Dip
By Patlynn
chicken
- 16 saktube cracjersm fubekt crysged
- 1/4 cup pecans, toasted and ground
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 easpoons paprika
- 4 (6 ounce) skinned and boned chicken breast halves
- 1 eg white
- Vegetable cooking spray
- Honey-Horseradish Dip
Balsamic Steak Tips with Horseradish Mash
By Patlynn
For our Balsamic Steak Tips with Horseradish Mash, we paired steak tips with sweet-sour balsamic vinegar and nose-t...
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 1/2 pounds sirloin steak tips, cut into 2-inch pieces
- Salt and pepper
- 1 tablespoon vegetable oil
- 6 tablespoons unsalted butter
- 1 shallot, chopped fine
- 1/3 cup low-sodium chicken broth
- 1/4 cup balsamic vinegar
- 1/2 teaspoon minced fresh rosemary
- 3/4 cup heavy cream
- 3 tablespoons prepared horseradish, drained
Pork Chops with Bourban Apple Pan Sauce
By Patlynn
To prevent the chops in our Pork Chops with Bourbon-Apple Pan Sauce from curling as they cooked, we cut two slits a...
- 4 bone-in rib or center-cut pork chops, about 1-inch thick (see image below)
- Salt and pepper
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1/2 cup orange juice
- 1/3 cup bourbon
- 1/4 cup apple butter
- 2 teaspoons cider vinegar
- 2 tablespoons unsalted butter
- 1 teaspoon minced fresh thyme
Chicken Pierre
By Patlynn
Delicious flavor mix!
- 6 skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 3 tablespoons butter
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1 clove garlic, minced
- 1/8 teaspoon hot pepper sauce
Whipped Yukon Gold Potatoes with Horseradish
By Patlynn
potatoes
- 4 lb. Yukon Gold potatoes
- 2 Tbs. kosher salt
- 12 Tbs. unsalted butter
- 1 1/4 cups light cream
- Ground white pepper to taste
- 1/2 cup prepared horseradish
Peppered Cheddar Muffins
By Patlynn
pastry
- 2 cups all-purpose flour
- 1 tablesppon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 to 1 teaspoon coarsely ground pepper
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons veggie oil
Banana Bread
By Patlynn
Bread
- Non stick cooking spray for the pan
- 1/3 cup vegetable oil
- 1 1/4 cup granulated sugar
- 2 large eggs beaten
- 3 large very ripe bananas mashed with a fork
- 1 1/2 cup all purpose flour (White Lily if available)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup buttermilk
Lemon Pound Cake
By Patlynn
pastry
- 16 Tablespoons (2 sticks) unsalted butter, plus 1 tablespoon, softened, for greasing pan
- 1 1/2 cups (6 ounces) cake flour, plus 1 tablespoon for dusting pan
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 1/4 cups (8 3/4 ounces) sugar
- 2 Tablespoons grated zest plus 2 teaspoons juice from 2 medium lemons
- 4 Large eggs
- 1 1/2 Teaspoons vanilla extract
Weeknight Chicken
By Patlynn
Stealing an idea from the restaurant industry, we started our Weeknight Chicken in a skillet to give it a good sear...
- Use any combination of white and dark meat. For even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks.
- 1 cup low-sodium chicken broth
- 1 1/2 teaspoons cornstarch
- 1 cup white wine
- 4 garlic cloves, peeled and smashed
- 2 teaspoons minced fresh thyme
- 3 pounds bone-in, skin-on chicken pieces
- Salt and pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1 salt
Carmelized Onion and Potato Gratin
By Patlynn
To ensure that the potato slices for our Caramelized Onion and Potato Gratin were all the same thickness, we used a...
- Thinly sliced potatoes are key to an evenly cooked gratin—use a mandoline slicer or the slicing disk on a food processor. You’ll need 3 cups of chopped onions.
- 2 tablespoons unsalted butter
- 3 onions (see note), chopped
- 2 teaspoons salt
- 1 tablespoon brown sugar
- 1 cup low-sodium chicken broth
- 2/3 cup white wine
- 2/3 cup heavy cream
- 1 teaspoon balsamic vinegar
- 3 pounds russet potatoes, peeled and sliced 1/8 inch thick (see note)
- 2 teaspoons minced fresh thyme
- 1 teaspoon pepper
- 1 1/2 cups shredded Gruyère cheese