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Recipes
Roasted Shrimp w/ Feta
By jennyburkholder
Preheat the oven to 400 degrees
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
Sunny's Crab Cakes
By jennyburkholder
Heat oven to 400 degrees F
- 4 thick slices white bread, crust trimmed and bread torn
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chopped Vidalia onion
- 1 cup chopped celery
- 1 scallion, finely chopped
- 1 teaspoon seafood boil seasoning (recommended: Old Bay)
- 3 cloves garlic, grated on a rasp or minced
- Zest of 1 lemon
- 3 egg whites
- 1 pound lump crabmeat, picked through for shells
Make Ahead Breakfast Casserole
By jennyburkholder
Cooking Light Recipe
- 8 ounces ciabatta bread, cut into 1-inch cubes
- Cooking spray
- 1 pound turkey breakfast sausage
- 1/2 cup chopped green onions
- 1 1/4 cups fat-free milk
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 2 large eggs
- 1 (8-ounce) carton egg substitute
- 2 tablespoons chopped fresh parsley
Ooey Gooey Butter Cake
By jennyburkholder
Yummy, creamy cake with toffee bits
- Cake:
- Vegetable oil cooking spray
- 1 (18.2- ounce) package yellow cake mix
- 1 large egg
- 1/2 cup (1 stick) butter, melted
- Filling:
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (1 pound) box confectioners' sugar
- 1/2 cup (1 stick) butter, melted
- 1 cup toffee bits
Penne w/ Butternut Squash & Goat Cheese
By jennyburkholder
Directions Put an oven rack in the upper third of the oven
- Vegetable oil cooking spray
- 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 cup (8 ounces) goat cheese, crumbled
- 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
- 1 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan
Peanut-Sauced Chicen Pitas
By jennyburkholder
Cooking Light Recipe
- 1 cup shredded skinless, boneless rotisserie chicken thigh or drumstick meat
- 1/3 cup thinly sliced green onions
- 2 tablespoons thin red bell pepper strips
- 2 tablespoons peanut satay sauce (such as Thai Kitchen)
- 1/8 teaspoon kosher salt
- 1 teaspoon chile paste with garlic (optional)
- 1 (6-inch) whole-wheat pita, cut in half
- 1/2 cup fresh mung bean sprouts, rinsed, drained, and patted dry
- 2 tablespoons diagonally-cut carrot
- 2 tablespoons chopped fresh cilantro
Milk Chocolate Florentine Cookies
By jennyburkholder
1. Preheat oven to 375 degrees F
- Dough:
- Foil
- 2/3 cup unsalted butter, melted
- 2 cups quick-cooking oats
- 1 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup light corn syrup
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- Filling:
- 1 3/4 cups (11.5 ounce package) Milk Chocolate Chips
Roasted Shrimp and Orzo
By jennyburkholder
Pasta Salad
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Crispy Chicken Breasts stuffed w/ mushrooms & goat cheese
By jennyburkholder
For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to...
- Chicken:
- Extra-virgin olive oil
- 2 shallots, finely chopped
- Kosher salt
- 2 chicken livers, finely chopped
- 1 pound wild mushrooms, stemmed and finely chopped (any kind you like; shiitake, oyster or cremini are great)
- 3/4 cup dry white wine
- 4 ounces goat cheese, at room temperature
- 1/2 bunch fresh chives, finely chopped
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs beaten with 2 tablespoons water
- 1 1/2 cups panko (Japanese breadcrumbs)
- Sauce:
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 tablespoon butter
Sweet Potato Fritters
By jennyburkholder
Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F
- Corn oil, for frying
- 1 cup mashed, roasted and peeled sweet potato
- 1 cup whole milk fresh ricotta
- 1/4 cup confectioners' sugar, plus more for dusting
- Kosher salt and freshly cracked pepper
- 1/2 cup self-rising flour