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Recipes
Brown Sugar Cookies
By keenan
1. To make the brown sugar cookies, preheat the oven to 375˚F (190°C)
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 1/4 cups dark brown sugar
- 1 large egg, at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Spaghetti un Po' Diversi
By keenan
Th most important part is mixing the ingredients well so the flavors marry
- Kosher or coarse sea salt for the pasta water, plus 1/2 teaspoon for the bread mixture
- 14 ounces regular or multi-grain spaghetti
- 3 slices (3 1/2 ounces total) country-style bread, preferably saltless and 2 days old
- 3 large cloves garlic
- 6 tablespoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 10 to 12 large basil leaves
- 3/4 teaspoon dried oregano
- 2 ounces (1/2 cup) freshly grated Parmigiano-Reggiano cheese
Spicy Pork Chimichurri-Style Casserole
By keenan
Easy, quick-to-fix recipes designed to give you more time with your love ones instead of fussing around with a big ...
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pork tenderloin (about 1-pound), cut into 3/4-inch cubes
- 1 large onion, halved, cut into 1/2-inch-thick wedges
- 1 pound unpeeled small red potatoes, quartered (2 1/2- cups)
- 3/4 to 1 pound sweet potatoes (about 2 medium), peeled, cut into 1 1/2-inch pieces (3 cups)
- 1 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano leaves
- 2 tablespoons fresh lime juice
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, finely chopped
- 1 3/4 cups chicken broth (from 32-ounce carton)
- 1 can (12 ounces) refrigerated biscuits (10 biscuits)
- 1/4 cup finely chopped fresh cilantro
Scallops With Ginger
By keenan
The scallops are seared before they are poached over hot water
- 6 scallops
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon vegetable oil
- 1 piece fresh ginger (about 1.5 inches long)
- 1 green onion
Buffalo Chicken Potato Bake
By keenan
1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 6 cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 8 frozen cooked buffalo-style chicken strips (from 25-oz bag)
- Crumbled blue cheese
- Sliced celery
Three-Cheese Spinach Calzones
By keenan
In a small bowl, combine the first seven ingredients
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded fontina cheese
- 1/2 cup part-skim ricotta cheese
- 1/2 cup crumbled Gorgonzola cheese
- 3 green onions, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1 egg, beaten
- 1 teaspoon water
- 1 cup Spaghetti Sauce, warmed
Cheddar Bacon Chicken Tenders
By keenan
1. Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 egg
- 1/2 cup Progresso® plain panko crispy bread crumbs
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 package or jar (3 oz) cooked real bacon bits or pieces
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired
Quinoa & Tomato Stuffed Eggplant
By keenan
These little stuffed eggplants are quite filling and full of nutritional value
- 1 cup cooked quinoa or 1/3 cup dry plus 1 cup water
- 1 1/2 lb eggplant
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, quartered
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon dried chile flakes
- 10-12 Kalamata olives, quartered
- salt and pepper to taste
- Parmesan or mozzarella to serve, optional
Coconut & Butternut Pasta Casserole
By keenan
1. Dice butternut squash and put in slow cooker with coconut water
- 1 butternut squash, chopped
- 1 1/2 cup pasta shells (dry)
- 1 can (15 oz.) chickpeas
- 1 cup coconut water
- 1/2 cup coconut flour
- salt (to taste)
- note: Try adding in broccoli for contrasting color/texture
Potato Chip Cookies
By keenan
Directions Cream margarine, sugars, and eggs
- 1 cup margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon baking soda
- 2 cups flour
- 1 teaspoon vanilla
- 1 cup chopped nuts ( your choice)
- 6 ounces butterscotch chips
- 2 cups crushed potato chips