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Recipes
Stuffed Shells Florentine
By khojnicki
Instructions Cook shells according to package directions
- 15 oz. ricotta cheese
- 4 cups mozzarella cheese
- small bag of frozen spinach
- 5 cups tomato sauce
- 1 tbsp olive oil
- 1 large clove garlic
- 1/2 cup parmesan cheese
- 1/4 cup romano cheese
- 12 oz. box of jumbo shells
- 1 tbsp fresh parsley
Cheddar-Dill Scones
By khojnicki
Preheat the oven to 400 degrees F
- 4 cups plus 1 tablespoon all-purpose flour, divided
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, beaten lightly
- 1 cup cold heavy cream
- 1/2 pound extra-sharp yellow Cheddar, small-diced
- 1 cup minced fresh dill
- 1 egg beaten with 1 tablespoon water or milk, for egg wash
Brussels Sprout & Bacon Grilled Cheese
By khojnicki
Cook the bacon in a large cast iron skillet over medium heat until slightly crisp, 5-7 mins
- 3 slices thick cut bacon, cut into 2" pieces
- 6 brussels sprouts, thinly sliced
- 1/2 tsp grated lemon zest
- Freshly ground pepper
- 6 oz. port salut cheese, sliced
- 4 thick slices of bread
- 1 tbsp unsalted butter, plus more if needed
Almost Famous Corn Salsa
By khojnicki
Preheat a grill to medium high
- 1/2 small poblano chile pepper, seeded
- 3 tsp EVOO
- Kosher salt
- 1 c fresh corn kernels or 1 c frozen corn thawed
- 1 small jalapeno pepper, seeded and chopped
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped red onion
- 2 tbsp fresh lime juice
- 1/2 tsp sugar
Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt
By khojnicki
Heat the oven to 400 degrees F
- 1 1/2 lb fingerling potatoes
- 1/4 c EVOO
- Kosher salt and freshly ground black pepper
- 1/2 lb haricots verts, trimmed
- 1 c plain Greek yogurt
- 1/2 c sour cream
- 1 1/2 tbsp shopped fresh parsley
- 3 medium ribs of celery, sliced on a diagonal
- 1 English cucumber, peeled, cut in half lengthwise and sliced on a diagonal
- 1 medium bulb fennel, trimmed, cut in half, cored and sliced 1/4" thick
- 1 small red onion, halved and sliced crosswise 1/4" thick
- 1 tbsp fresh lemon juice
Balsamic Vinegar
By khojnicki
Combine all ingredients but oil in food processor and blend until smooth
- 2 c balsamic vinegar
- 2 egg yolks
- 1/8 c sugar
- Salt and Pepper to taste
- 1 tbsp garlic, minced
- 6 c salad or vegetable oil
Chuckwagon Chicken Fried Steak
By khojnicki
Cut steak into serving size pieces
- 1-2 lb. round steak, tenderized
- Sprinkle of garlic salt
- Sprinkle of tenderizer
- Some black pepper
- Pinch of baking soda
- 1 egg
- 1/2 c milk
- 1 c flour
- Lard, melted and enough to nearly cover steak
Ricotta Fritters
By khojnicki
ingredients 2 quarts Vegetable Oil instructions Preheat Oil to 365 degrees in a large dutch oven
- 2 quarts Vegetable Oil
- 3/4 cup Self-Rising Flour
- 1 cup Goat's Milk Ricotta
- 2 Eggs
- 1 1/2 tablespoons Granulated Sugar
- 2 Oranges (zest and juice)
- 1/4 cup Honey
- 1 pinch Salt
- Confectioner's Sugar (to garnish)
Salmon with Lemon, Capers, and Rosemary
By khojnicki
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary
- 4 (6-ounce) salmon fillets
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 8 lemon slices (about 2 lemons)
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 cup Marsala wine (or white wine)
- 4 teaspoons capers
- 4 pieces of aluminum foil
Nutty Fig Toast
By khojnicki
Preheat oven to 400 degrees F
- 8-10 fresh figs, halved
- 2 tsp EVOO
- Kosher salt
- 1 c salted roasted mixed nuts, plus chopped nuts for topping
- 1 tbsp peanut oil
- 3/4 c part skim ricotta cheese
- 2 tbsp honey plus more for drizzling
- 1/2 tsp ground cinnamon
- Toasted multigrain bread, for serving