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Recipes
Garlic-Lemon Chicken
By Laken
Combine lemon juice, lemon peel, garlic, salt, pepper, and half of the olive oil Add chicken breasts Cover and re
- 1 lemon, juice and shredded peel
- 4 garlic cloves, minced
- 1/4 C olive oil; half for marinade, half for skillet
- boneless, skinless chicken breasts
- 4 C heavy cream
- Salt and Pepper
- Noodles
Braised Endive
By Laken
Melt butter over medium low heat in a large, heavy frying pan, saute pan, or pot with a tight fitting lid
- 2 Tbsp. butter
- 10 to 12 Belgian endives
- 1 Tbsp. lemon juice
- 1/4 tsp. salt
- 1/3 cup water
Muffin Melts
By Laken
Pioneer Woman- English muffins topped with eggs, bacon and cheese
- 12 whole Hard-boiled Eggs, Peeled And Chopped
- 2 cups Grated Cheddar Cheese
- 1 cup (Real) Mayonnaise
- 12 slices Bacon, Fried And Crumbled
- 1 Tablespoon (heaping) Dijon Mustard
- ½ teaspoons Garlic Powder
- 3 dashes Worcestershire Sauce
- 6 whole English Muffins Split
Chocolate Pâté with Crème Chaud-Froid
By Laken
Butter a 9 x 5" loaf pan lightly
- For the crème chaud-froid:
- 1/2 cup heavy cream
- 3 tbsp sugar
- 2 tbsp creme de cacao or 1 tsp vanilla extract
- 2 tbsp cold water
- 2 tsp powdered gelatin
- For the chocolate mousse:
- 1/4 oz. package of powdered gelatin (about 2 tsp)
- 2 tbsp cold water
- 3 egg yolks
- 1/2 cup sugar
- 1/2 cup milk, hot - (put in the microwave for 30+ seconds)
- 8 oz. high quality chocolate, chopped
- 1 1/2 cups whipping cream.
Balsamic Whipped Cream Icing
By Laken
Combine cream, sugar and vinegar in a large bowl or stand mixer
- 2 C heavy cream
- 1/2 C sugar (or more, your preference)
- 3 T balsamic vinegar
Garlic Soup
By Laken
Pioneer Woman
- 1 Tablespoon Olive Oil
- 1 cup Onions, Thinly Sliced
- 12 cloves Peeled Garlic, Smashed
- 1 cup Dry White Wine
- 1 quart Chicken Stock
- 1 leaf Bay
- 2 cups French Bread, Torn Into Pieces
- ¾ cups Heavy Cream
- ½ cups Shredded Gruyere
Jambalaya
By Laken
Hot and Spicy
- 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
Warm Crab Dip with Fresh Herbs
By Laken
Plus: Ultimate Holiday Guide
- 4 tablespoons unsalted butter
- 1 large shallot, minced
- 1 tablespoon dry vermouth
- 3/4 cup cream cheese (6 ounces), softened
- 1/4 cup crème fraîche or heavy cream
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons minced chives
- 2 teaspoons finely chopped tarragon
- Salt and cayenne pepper
- 1 1/2 pounds jumbo lump crabmeat, picked over to remove any bits of shell
- 2/3 cup coarse dry bread crumbs
- Pita chips or toasted baguette slices
Grits Pie
By Laken
Paula Deen
- Ingredients
- 3/4 cup water
- 1/8 teaspoon salt
- 1/4 cup quick-cooking grits
- 1/2 cup (1 stick) butter
- 3/4 cups sugar
- 2 tablespoons all-purpose flour
- 3 large eggs, slightly beaten
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (9-inch) frozen pie shell, thawed
- Sweetened whipped cream and strawberries, optional
Spicy Lemon-Rosemary Pork Tenderloin
By Laken
In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork
- 6 tablespoons extra-virgin olive oil
- 3/4 cup fresh lemon juice
- 1/4 cup rosemary leaves
- 2 tablespoons crushed red pepper
- 6 garlic cloves, chopped
- Four 1-pound pork tenderloins
- Salt and freshly ground pepper