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Recipes
Hot and Spicy Jambalaya
By Laken
In a large saucepan or pot, boil the chicken breasts for about an hour until they're tender and the meat comes off ...
- 4 chicken breast halves
- 1/2 lb. fully cooked smoked sausage, sliced into coins
- 1/2 lb.shrimp, peeled deveined
- 1/3 c. cooking oil
- 1 lg. white onion, chopped
- 1 lg. bell pepper, chopped
- 6 lg. cloves of garlic, chopped
- 3-14 1/2 oz. cans chicken broth
- 3 c. Uncle Ben's long-grain white rice, uncooked
- 1 bunch green onions,chopped
- 2-14 1/2 oz. cans chopped tomatoes
- 1-2 tbsp. tabasco sauce or Louisiana hot sauce
- 1/4 tsp. ground red pepper
- 1 tsp seasoning salt
- 1 tsp ground black pepper
Twice-Baked Sweet Potatoes with Toasted Marshmallows
By Laken
Preheat the oven to 350° and set a sheet of foil in the bottom
- 9 sweet potatoes, about 12 ounces each
- 1 tablespoon canola or vegetable oil
- 1 stick (8 tablespoons) unsalted butter, cut into tablespoons
- 1/3 cup pure maple syrup, preferably grade B
- 3/4 teaspoon ground cinnamon
- Salt
- Cayenne pepper
- 3 cups mini marshmallows
Watermelon Salad with Mint and Lime
By Laken
In a large bowl, toss the watermelon with the lime juice and cayenne
- 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
- 1/4 cup fresh lime juice
- Pinch of cayenne pepper
- 1/2 cup mint leaves, torn
- Salt
Grilled Ham and Cheese with Strawberry-Red-Wine Jam
By Laken
Heat a large griddle. Spread 10 of the brioche slices with the jam
- Twenty 1/4-inch-thick slices of brioche
- 1/2 cup strawberry jam mixed with 2 tablespoons of Pinot Noir
- 10 thin slices of baked ham
- 10 thin slices of Gruyère cheese
- Softened unsalted butter
Brownie Bourbon Balls
By Laken
- 1/3 cup applesauce
- 1/4 cup egg substitute
- 1 tablespoon water
- 1 (16.7-ounce) package double fudge brownie mix (such as Duncan Hines)
- Cooking spray
- 3 tablespoons bourbon
- 1/3 cup finely chopped walnut pieces, toasted
Carmelitas
By Laken
Kelsy's Essentials
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 1 cup chocolate chips
- 3/4 cup chopped pecans
- 1 1/2 cups Salted Caramel Sauce, recipe follows
- 2 1/2 tablespoons flour
- 2 cups flour
- 1 3/4 cups quick-cooking oats
- 1 1/4 cups brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Smoky Sweet Potato Soup
By Laken
Directions Heat oil in a large pot over medium heat
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 small leek, white and pale-green parts only, thinly sliced and rinsed well
- 1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
- 1 celery stalk, thinly sliced
- 1 teaspoon finely grated fresh ginger
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 6 cups chicken stock
- 1 medium canned chipotle chile in adobo sauce
- Coarse salt and freshly ground pepper
- 1/2 cup salted pepitas (green hulled pumpkin seeds; wholefoods.com)
Mango Cake
By Laken
This is one of my Granny's old recipes
- 2 1/2 cups peeled and mashed ripe mangoes
- 2 cups sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup chopped pecans or 1 cup walnuts
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup butter or 1/4 cup margarine, softened
- 2 1/4 cups sifted powdered sugar
- 1 teaspoon vanilla extract
Berry Muffins
By Laken
Muffins: Mix all of the ingredients for the muffins, add the berries last and fold them in
- Muffins:
- 1 tsp. baking soda
- 1 C Flour
- 1/2 C Sugar
- 1/8 tsp salt
- 1/2 C milk
- 1/4 C. Veg. oil
- 1 egg
- 1/2 tsp vanilla (i use Mexican Vanilla)
- 1/2 C. berries (I usually use frozen, but fresh is great also)
- Topping:
- 1/4 C. Brown Sugar
- 1/4 C. oil
- 1/4 C. Oatmeal
- 1/4 C. Flour
Balsamic-Marinated Hanger Steak
By Laken
Williams Sonoma - Bryan Voltaggio
- For the steaks:
- 1/2 cup balsamic vinegar
- 2 garlic cloves, thinly sliced
- 3 shallots, thinly sliced
- 1 bay leaf
- 1 tsp. coriander seeds
- 2 fresh thyme sprigs
- 2 cups extra-virgin olive oil
- Malt vinegar sea salt, to taste
- Freshly ground pepper, to taste
- 4 lb. hanger steaks, fat trimmed
- For the arugula puree:
- 1 bunch fresh flat-leaf parsley, blanched, cooled in ice water and large stem pieces trimmed
- 3 oz. arugula
- 3 Tbs. ice water
- 1/2 cup grape seed oil
- Kosher salt and freshly ground pepper, to taste
- For the red wine-infused demi-glace:
- 1 tsp. canola oil
- 1 shallot, thinly sliced
- 1 fresh thyme sprig
- 2 cups dry red wine
- 1/2 cup chicken stock
- 1/2 cup veal demi-glace
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. unsalted butter