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Recipes
Pink Champagne Cupcakes
By keenan
Heat oven to 350°F (325°F for dark or nonstick pan)
- Champagne Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups champagne
- 1/3 cup vegetable oil
- 3 egg whites
- 4 to 5 drops red food coloring
- Champagne Frosting
- 1/2 cup butter or margarine, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 4 to 5 drops red food coloring
- Garnish
- Pink decorator sugar crystals
- Edible pink pearls
Portuguese Chicken
By keenan
by Jean Anderson
- 1 cup all purpose flour
- 1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
- 1 3- to 3 1/4-pound chicken, cut into 8 pieces
- 2 tablespoons extra-virgin olive oil
- 1 14.5-ounce can diced tomatoes in juice
- 4 ounces thinly sliced prosciutto, chopped
- 12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
- 2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
- 6 large garlic cloves, pressed
- 4 large fresh Italian parsley sprigs
- 4 large fresh bay leaves, bruised
- 1/2 cup dry white wine
- 1/2 cup tawny Port
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 tablespoon butter, room temperature (optional)
Garlic Basil Shrimp
By keenan
2008, Ellie Krieger, All rights reserved
- 2 tablespoons olive oil
- 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
- 3 garlic cloves, minced
- 1/8 teaspoon dried hot red-pepper flakes, or more to taste
- 3/4 cup dry white wine
- 1/4 cup finely chopped fresh basil leaves
- 1 1/2 cups grape tomatoes, halved
- Salt and freshly ground black pepper
Noodles with Roast Pork and Almond Sauce
By keenan
1. Preheat oven to 425°. 2
- 1/2 teaspoon canola oil
- 1/2 pound pork tenderloin, trimmed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 8 ounces uncooked fettuccine
- 1/4 cup almond butter
- 2 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons chili garlic sauce
- 1 cup thinly sliced green onions
- 1/3 cup finely chopped fresh mint
Ravioli Bites
By keenan
Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray
- 2 cans (8 oz each) refrigerated seamless dough sheet
- 1 container (15 oz) whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese (4 oz)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh basil leaves
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon salt
- 1 Egg
- 2 1/2 oz thinly sliced salami, finely chopped (1/2 cup)
- 1 1/2 oz sun-dried tomatoes in oil, drained, finely chopped (1/4 cup)
Buffalo-Chicken Macaroni and Cheese
By keenan
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish
- 7 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup hot sauce (preferably Frank's)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- 2/3 cup sour cream
- 1 cup panko (Japanese breadcrumbs)
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
Turkey Meatballs with Tomatoes and Basil
By keenan
It's hard to go wrong with meatballs
- 1 1/2 pounds ground turkey (ground turkey thigh meat if available)
- 1/2 cup bread crumbs
- 1/2 cup sour cream
- 1 egg
- 2 tablespoons minced fresh basil
- 2 teaspoons Kosher salt
- 2 teaspoons minced fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 1/3 cup flour, for dredging
- 1/4 cup olive oil
- 2 large garlic cloves, minced
- 1/2 jalapeno chile, seeded, minced
- 3 tablespoons chicken stock or white wine
- 1 1/2 pounds fresh tomatoes, roughly chopped (can sub one 28-ounce can of crushed tomatoes)
- 1/4 cup fresh basil, sliced thin
Funked Out Bloody Mary
By keenan
Fill a large pitcher with the ice
- 4 cups ice
- 4 cups low-sodium spicy vegetable juice (recommended: V-8)
- 2 tablespoons freshly grated horseradish
- 2 tablespoons pickled okra juice, plus whole okra for garnish
- 2 tablespoons green olive juice, plus whole olives for garnish
- 2 tablespoons hot sauce, plus more for serving
- 1 1/2 cups good quality vodka, chilled
- Pinch of smoked salt
- Freshly ground black pepper
- 4 celery sticks, for garnish
- Whole chives, for garnish
Late-Summer-Greens Sauté
By keenan
by Ashley Christensen
- 1/4 cup extra-virgin olive oil
- 1 cup thinly sliced shallots
- 2 garlic cloves, crushed
- 1 teaspoon crushed red pepper flakes
- 1 3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped
- 1/4 cup apple cider vinegar
- 3 tablespoons unsalted butter
- Kosher salt, freshly ground pepper
Spiced Mocha Chocolate Cookies
By keenan
Spiced mocha chocolate cookies are great with a spiced mocha latte! The two together are a perfect pair to make you
- 1 (16.5 ounce)roll refrigerated chocolate chip cookies
- 1/4 cup sweet orange marmalade
- 1/2 cup chopped pecans
- 1/2 cup all purpose flour
- 1/4 cup baking cocoa
- 2 tablespoons instant coffee granules
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground red pepper, cayenne
- 24 chocolate covered espresso beans
- 1/2 cup powdered sugar
- 1 1/2 tablespoons milk
- 1 tablespoon baking cocoa