Jennyburkholder's profile page
Recipes
Crispy Catfish Green Mango Salad
By jennyburkholder
The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into ve...
- 1/2 lb catfish
- 2 tablespoons fish sauce
- 1/3 cup green mango
- 1 lime
- 2 thinly sliced shallots
- 1 teaspoon sugar
- 3-5 minced Thai chili pepper
- 1/3 cup vegetable oil
- 1/4 cup cashew Optional
Pesto Sauce
By jennyburkholder
Place walnuts, pine nuts & garlic in the bowl of food processor fitted w/ a steel blade
- 1/4 c walnuts
- 1/4 c pine nuts
- 3 T chopped garlic (abt 9 cloves)
- 5 c fresh basil leaves, packed
- 1 tsp Kosher salt
- 1 tsp fresh ground black pepper
- 1 1/2 c good olive oil
- 1 c freshly grated parmesean cheese
Potato, Chicken & Fresh Pea Salad
By jennyburkholder
1. Place potatoes in a large saucepan; cover with cold water
- 1 pound fingerling potatoes, cut crosswise into 1-inch pieces
- 2 cups fresh sugar snap peas
- 2 cups chopped skinless, boneless rotisserie chicken breast
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped red onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon minced fresh tarragon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Valentine Bark
By jennyburkholder
Place 3/4ths of the white chocolate chips in a glass or metal bowl
- 2 bags white chocolate chips (I like Ghiradelli)
- 2 bags bittersweet (or semisweet) chocolate chips (I like Ghiradelli)
- 2 cups Rice Krispies
- conversation hearts
- sprinkles
Hot Crab Dip
By jennyburkholder
The best crab dip on earth!
- 1/2- 1 pound back fin crab meat
- 1 table spoon lemon juice
- 1 Tablespoon Worchestershire
- 1 8 oz package cream cheese
- 1/2 cup sour cream
- 2 tablespoons mayo
- 1 tablespoon milk
- 2 cups shredded sharp cheddar
- Pinch of garlic salt
Couscous and Glazed Chicken
By jennyburkholder
Cooking light recipe
- 1/2 pound chicken breast tenders (about 6 tenders)
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon olive oil
- Cooking spray
- 2 tablespoons apricot preserves
- 1 teaspoon balsamic vinegar
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup finely chopped dried apricots
- 1/2 cup uncooked couscous
- Onion to taste
- Red pepper flake to tase
Gingerbread Cookies
By jennyburkholder
Directions: 1. Preheat oven to 350°
- 8 tablespoons softened butter
- 1/2 cup packed light brown sugar
- 1/2 cup molasses
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- OPTIONAL INGREDIENTS FOR ICING
- 2 cups powdered sugar
- 1/3 cup softened butter
- 1 teaspoon vanilla extract
- 2 tablespoons milk or 2 tablespoons cream
- 1 teaspoon ground nutmeg
Orange-Pecan French Toast Casserole
By jennyburkholder
Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray
- 1 cup packed brown sugar
- 1/3 cup butter, melted
- 2 tablespoons light-colored corn syrup
- Cooking spray
- 1/3 cup chopped pecans
- 1 teaspoon grated orange rind
- 1 cup fresh orange juice
- 1/2 cup fat-free milk
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 large egg whites
- 2 large eggs
- 12 (1-inch-thick) slices French bread (about 1 pound)
Breakfast Pizza
By jennyburkholder
Cooking Light Recipe
- 1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
- Cooking spray
- 12 ounces turkey breakfast sausage
- 1 cup frozen shredded hash brown potatoes, thawed
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup fat-free milk
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (8-ounce) carton egg substitute
- 2 tablespoons grated fresh Parmesan cheese
Poblano Jalapeño chili
By jennyburkholder
Heat a Dutch oven over medium high heat
- 2 lbs ground sirloin or turkey
- 2 jalapeño peppers
- 1 Tbl canola oil
- 3 cups chopped onion (abt 1 large)
- 1 cup chopped poblano (abt 2 large)
- 8 cloves garlic, minced
- 1 12oz Mexican beer (Negro Modelo)
- 1 Tbl chili powder (or to taste; I also add Ancho Chili powder)
- 1 1/2 tsp ground cumin
- 3/4 tsp kosher salt
- 2 8oz cans of tomato sauce
- 1 15 oz cans no salt kidney beans, rinsed & drained
- 2 14.5 oz can fire roasted diced tomatoes, undrained
- 3 oz shredded sharp cheddar, bat 3/4 cup packed
- 1/2 cup light sour cream
- 1/4 cup cilantro