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Recipes
Brunch Tart with Spinach & Leeks
By khojnicki
In a large saute pan, heat the olive oil over medium heat
- 2 tbsp EVOO
- 2 fat leeks, coarsely chopped and washed
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 8 oz. baby spinach, coarsely chopped
- Kosher salt and freshly ground black pepper
- 1 15 oz. container ricotta cheese
- 3 large eggs
- 1 tsp fresh thyme leaves
- All purpose flour, for rolling
- 1 sheet frozen puff pastry, thawed in refrigerator
Pasta Shells with Roasted Vegetables
By khojnicki
Preheat oven to 400 degrees F
- Cooking spray
- 4 small or 2 large eggplants, quartered lengthwise and cut into 1-inch pieces
- 2 (14-ounce) cans artichoke hearts in water, drained and quartered
- 4 tablespoons olive oil
- 4 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried
- 2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried
- 1 pound uncooked medium or large (not jumbo) pasta shells
- 1 cup chopped roasted red peppers
- 1 cup reduced-sodium chicken broth
- 1/2 cup balsamic vinegar
- 4 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup chopped fresh basil leaves
- 8 tablespoons grated Parmesan
Dak Chochu Jang Boekum Chicken in Hot Chile Sauce
By khojnicki
• 1 Toss chicken pieces with sugar and let stand 1 hour
- 1 1/2 lbs chicken, 3" dice
- 4 tbsp granulated sugar
- 2 garlic cloves, minced
- 1/4 c green onions, chopped
- 1 tbsp fresh ginger, peeled and minced
- 2 tbsp soy sauce
- 4 tbsp korean hot fermented chile paste
- 2 tbsp sesame oil
- 2 tbsp sesame seeds, toasted
- 1/2 c water
Creamy Macaroni and Cheese
By khojnicki
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes
- 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
- 4 tablespoons (1/2 stuck) butter, cut into pieces
- 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Herbed Cheese Polenta
By khojnicki
Bring the water to a boil in a large heavy pot
- 9 c water
- 1 tbsp salt
- 2 1/2 c yellow cornmeal or polenta
- 1 1/2 c freshly grated parmesan cheese
- 1 1/2 c whole milk
- 10 tbsp unsalted butter, cut into pieces
- 1/3 c chopped flat leaf parsley
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 3/4 tsp freshly ground black pepper
Chile Chicken with Fries
By khojnicki
Preheat the broiler. Put the poblanos skin side up on a foil lined broiler pan; broil until charred, about 5 minute...
- 3/4 lb poblano peppers, halved lengthwise and seeded
- 1 lb thin chicken cutlets
- 2 tsp chili powder
- Kosher salt
- 3 tbsp extra virgin olive oil
- 1 large white onion, sliced into 1/4" thick rings
- 2 cloves garlic, minced
- 1 1lb bag frozen french fries
- 3/4 c heavy cream
- Lime wedges, for serving
Pot Stickers
By khojnicki
• 1 Sift together the flour and salt
- Dough:
- 2 c AP flour
- 1/8 tsp salt
- 1/2 c hot water
- 2 tbsp cold water
- Filling:
- 2 c napa cabbage, diced
- 1 tsp salt
- 1 c ground pork
- 1/4 c green onion, minced
- 2 tsp ginger, grated
- 1 tbsp garlic clove, minced
- 1 tbsp soy sauce
- 1 tbsp dry sherry
- 2 tbsp sesame oil
- 2 tsp rice vinegar
- 1/2 c chicken stock
- 2 tsp cornstarch
- Vegetable oil, water and vinegar for frying
- Sauce:
- 2 tbsp ginger, shredded
- 1/2 c rice vinegar
- 1 tbsp sesame oil
Dirty P's Garlic Ginger Chicken Thighs
By khojnicki
Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 tsp pepper in a large resealable plastic bag
- 2 lbs skin on boneless chicken thighs
- 1 c thinly sliced red onion
- 2 tbsp minced garlic
- 2 tbsp minced, peeled ginger
- 1/4 c soy sauce
- 1/4 c fresh tangerine or orange juice
- Freshly ground pepper
- Vegetable oil, for the grill
Coconut Baked Apples
By khojnicki
Cut the cores from each of the apples and cut a bottom so the apples can stand upright without rolling around
- 4 apples
- 1/2 c chopped mac nuts
- 1/2 c shredded coconut
- 3 tbsp softened butter
- 3 tbsp brown sugar
- Melted chocolate
Garden Alfredo with Chicken
By khojnicki
Heat a large skillet over medium high heat
- 1 lb skinless, boneless chicken breast halves
- Kosher salt
- Black pepper
- Cooking spray
- 6 oz. uncooked pappardelle pasta
- 2 medium zucchini
- 2 medium yellow squash
- 2 tsp olive oil
- 5 oz. asparagus spears, trimmed
- 1 red bell pepper, cut into thin strips
- 6 garlic cloves, thinly sliced
- 3/4 c chicken broth
- 1/2 c half and half
- 2 tsp all purpose flour
- 2 oz. parmesan cheese
- 2 tbsp flat leaf parsley leaves