Keenan's profile page
Recipes
Almond-Apricot Galette
By keenan
Heat oven to 400°F. Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up ...
- 1 refrigerated pie crust, softened as directed on box
- 1 1/2 cups Natural Sliced Almonds
- 1/2 cup sugar
- 1 Egg
- 1 tablespoon whipping cream
- 1/2 cup Apricot Preserves
- 1 tablespoon lemon juice
- 1/2 - 1 teaspoon Ground Ginger
- 1 tablespoon cornstarch
- 2 tablespoons Butter, melted
- 2 teaspoons sugar
Cumin Grilled Chicken Breasts
By keenan
2008 Ellie Krieger, All rights reserved
- Cooking spray
- 4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Roasted Pork Loin Stuffed with Prosciutto and Lemon with Grilled Asparagus and Peppers (Gluten-Free)
By keenan
Preheat oven to 450° F Align pork with fat side down with one cut side facing you
- 1 3-pound boneless pork loin
- 5 ounces thin prosciutto slices, about 10
- 1 medium lemon, sliced very thinly
- 1 pound asparagus, trimmed
- 1 red bell pepper, julienned
- 1 orange bell pepper, julienned
- 1/4 cup chopped chives
- 1/4 cup chopped tarragon
- 1 cup Pinot Grigio
- 1/4 cup olive oil
- 1 1/2 teaspoons dried oregano
- 2 teaspoons salt, divided
- 4 teaspoons pepper, divided
- 1 1/2 tablespoons butter
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons fresh lemon juice, divided
- Kitchen twine
Bourbon Peach Cobbler
By keenan
Recipe courtesy Tyler Florence
- 8 peaches, peeled and sliced, about 6 to 8 cups
- 1/4 cup bourbon
- 3/4 cup sugar, plus more for dusting
- 2 tablespoons corn starch
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 16 tablespoons (2 sticks) cold unsalted butter
- 3/4 cup heavy cream, plus more for brushing
ROSEMARY PASTA DOUGH
By keenan
Mound flour, rosemary, and salt on a pastry board or in a large mixing bowl
- 2 c. all-purpose unbleached flour
- 2 lg. eggs, room temperature
- 1-2 tsp. water
- Pinch of salt
- 1 tablespoon fresh rosemary leaves
Nacho Pot Pie
By keenan
1. Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat
- 3 cups Progresso® chicken broth (from 32-oz carton)
- 1/2 cup butter or margarine
- 2 medium carrots, cut into 1/4-inch slices
- 2 shallots, finely chopped (1/2 cup)
- 3 cloves garlic, finely chopped
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup whipping cream
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 bag (12 oz) Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed
- 4 cups crushed tortilla chips
- 1 cup shredded Mexican cheese blend (4 oz)
Sweet Onion Tart
By keenan
Roll out dough to a 12-inch circle
- recipe for 1 pastry pie crust for 9-inch pie (or use a refrigerated ready to bake crust)
- 2 tablespoons butter
- 2 1/2 pounds Vidalia, Texas Sweets, Walla
- Walla, or other sweet onion, sliced (about 7 to 8 cups sliced)
- 1 large red bell pepper, seeded and chopped
- 3/4 teaspoon dried leaf thyme, crumbled
- 1/8 teaspoon ground black pepper
Maple Bacon Monkey Bread
By keenan
Brown sugar, bacon and cayenne pepper give this monkey bread a delicious sweet and spicy caramelized flavor
- 2 tablespoons butter or margarine
- 2 tablespoons real maple syrup
- 1/4 cup brown sugar, packed
- 1/4 teaspoon ground red pepper (cayenne)
- 6 slices bacon, crisply cooked, crumbled
- 2 (8-ounce) cans Pillsbury® refrigerated crescent dinner rolls or 2 (8-ounce) cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Chocolate-Filled Crescents
By keenan
Heat oven to 350°F. Separate dough into 8 triangles
- 1 can (8 oz) refrigerated crescent dinner rolls
- 1/2 cup mini-chocolate chips
- Powdered sugar, if desired
Jamaica Concentrate
By keenan
This concentrate, made from dried hibiscus (Jamaica) flowers that are available at Mexican markets, is tart like cr...
- 8 cups water
- 6 ounces dried hibiscus flowers (about 2 cups; see headnote)
- 1 1/2 cups sugar, or to taste
- Freshly squeezed juice from 1/2 or 1 lime (2 tablespoons)