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Stuffed Peppers with Beef, Rice, Spinach and Cheese

Stuffed Peppers with Beef, Rice, Spinach and Cheese

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Preheat a griddle or grill pan

  • 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
  • 1 tablespoon extra-virgin olive oil, plus some for drizzling
  • 1 clove garlic, cracked
  • 10 ounces triple washed spinach, stems removed and coarsely chopped
  • Salt and pepper
  • 1/2 cup beef broth or chicken broth
  • 3 cups leftover Spanish style beef and rice
  • 1 cup tomato sauce
  • 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
0/5 (0 Votes)

Herbed Leg of Lamb with Roasted Turnips

Herbed Leg of Lamb with Roasted Turnips

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Position a rack in the lower third of the oven and preheat to 500 degrees F

  • 1 7-9 lb bone in leg of lamb
  • Kosher salt and freshly ground pepper
  • 3 lemons
  • 3 lbs baby turnips with greens
  • 6 bunches of scallions
  • 1 c fresh parsley
  • 1 c fresh dill
  • 1/4 c fresh marjoram
  • 3 inner celery stalks, roughly chopped
  • 3 cloves garlic
  • 6 plum tomatoes, quartered
  • 2 tbsp EVOO
0/5 (0 Votes)

Cornmeal Dusted Catfish

Cornmeal Dusted Catfish

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Place quinoa in a fine sieve; place sieve in a large bowl

  • 1/3 c uncooked quinoa
  • 1/2 c hot water
  • 1/4 c cornmeal
  • 4 catfish fillets
  • Kosher salt
  • Ground black pepper
  • 2 1/2 tbsp olive oil
  • 1 c chopped green bell pepper
  • 1 tbsp minced jalapeno pepper
  • 2 tsp thinly sliced garlic
  • 1 c fresh corn kernals
  • 1 c chopped tomato
  • 1/4 c chopped green onions
  • 1 tbsp fresh lime juice
  • 4 lemon wedges
0/5 (0 Votes)

Smoky Cheese Fries

Smoky Cheese Fries

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Bake waffle fries to package directions

  • 1 large package frozen waffle cut fries
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 cups milk
  • 2 cups grated Cheddar
  • 2 chipotles in adobo, chopped, plus 2 spoonfuls sauce
  • Salt
0/5 (0 Votes)

Chicken Milanese with Tomato and Fennel Sauce

Chicken Milanese with Tomato and Fennel Sauce

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For the chicken: Put an oven rack in the center of the oven

  • Chicken:
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/4 cups plain bread crumbs
  • 2/3 cup grated Parmesan
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
  • Kosher salt and freshly ground black pepper
  • 1/3 cup vegetable oil
  • Sauce:
  • 1 tablespoon olive oil
  • 2 fennel bulbs, trimmed and thinly sliced
  • 2 1/2 cups (12 ounces) cherry tomatoes, halved
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup mascarpone cheese, at room temperature
0/5 (0 Votes)

Chunky Chicken and Chorizo Chili

Chunky Chicken and Chorizo Chili

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Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil

  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 3/4 pound chorizo, chopped
  • 2 pounds ground chicken
  • 3 tablespoons chili powder, 3 palm fulls
  • 1 tablespoon ground cumin, a palm full
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 red bell pepper, chopped
  • 1 (15-ounce) can red beans, drained
  • 1 bottle beer
  • 1 (28-ounce) can diced fire roasted tomatoes
  • Salt
  • 6 cups chicken stock
  • 2 cups quick cooking polenta
  • 2 tablespoons butter
  • 2 scallions, finely chopped
  • 2 tablespoons freshly chopped thyme leaves
0/5 (0 Votes)

Grilled-Beef Summer Rolls

Grilled-Beef Summer Rolls

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Soak the rice vermicelli in boiling water until opaque and softened, 10 mins

  • 1 1/2 oz rice vermicelli
  • Twelve 8" round rice paper wrappers
  • 1/4 c chopped basil leaves
  • 1/4 c cilantro leaves
  • 1/4 c mint leaves
  • 1 large carrot, finely shredded
  • 2 persian cucumbers, cut into fine julienne
  • 6 oz very thinly sliced leftover grilled ribeye or deli roast beef
  • 2 tbsp fresh lime juice
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp sriracha
4/5 (1 Votes)

Steamed Snapper with Tangy Peanut Sauce

Steamed Snapper with Tangy Peanut Sauce

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In a medium saucepan, heat 3/4 c oil

  • 3/4 c plus 2 tbsp peanut oil
  • 1 stalk fresh lemongrass, bottom half only
  • 1/4 c minced fresh ginger
  • 1/3 c creamy peanut butter
  • 1/3 c rice vinegar
  • 1 tbsp sugar
  • 1 garlic clove, thinly sliced
  • 1 c water
  • 2 1/2 tsp fish sauce
  • 2 tsp Sriracha
  • 1/4 c fresh lime juice
  • Salt
  • Six 7-ounce, thick red snapper fillets
  • 2 scallions, thinly sliced
  • 1/3 c cilantro leaves
0/5 (0 Votes)

Grilled Eggplant with Roasted Red Pepper Sauce

Grilled Eggplant with Roasted Red Pepper Sauce

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Preheat the grill to medium high heat using both burners

  • 1 whole garlic head
  • 2 large red bell peppers
  • Cooking spray
  • 1 tsp cumin seeds, toasted
  • 1 tbsp red wine vinegar
  • 1/2 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 2 lbs eggplant, cut lengthwise into 1/2" thick slices
4.5/5 (2 Votes)

Apricot-Mustard Glazed Pork Chops with Blackberry, Pine Nut and Pecorino Salad

Apricot-Mustard Glazed Pork Chops with Blackberry, Pine Nut and Pecorino Salad

By

Preheat oven to 350 degrees F

  • Pork Chops:
  • 1 1/2 tbsp canola oil, divided
  • 2 tbsp minced shallots
  • 1/2 tsp finely chopped rosemary
  • 1/3 c light brown sugar
  • 2 tbsp cider vinegar
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp kosher salt, divided
  • 3 medium apricots, pitted and chopped
  • 3 medium, boneless pork chops
  • 1/4 tsp black pepper
  • Salad:
  • 2 tbsp olive oil
  • 4 tsp cider vinegar
  • 1/2 tsp honey
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/4 c thinly sliced red onion
  • 1/4 c halved blackberries
  • 1/4 c pine nuts
  • 1 package of salad greens
  • 1 oz shaved pecorino romano cheese
5/5 (1 Votes)