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Recipes
Chicken and Rice Casserole
By khojnicki
Preheat oven to 350 degrees F
- 2 tablespoons butter or vegetable oil
- 1 medium onion, peeled and diced
- 3 cups diced, cooked chicken
- 2 (14 1/2-ounce) cans green beans, drained and rinsed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) jar pimentos
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar
- Pinch salt
Farfalle with Turkey Sausage, Peas and Mushrooms
By khojnicki
In a large pot, bring 6 quarts of salted water to a boil
- 1/2 cup extra virgin olive oil
- 1 pound ground turkey sausage, removed from casing
- Sea salt and freshly ground black pepper
- 10 ounces cremini mushrooms, coarsely chopped
- 1 (10 ounce) package frozen peas, defrosted slightly
- 1 pound dried farfalle pasta
- 1/2 cup freshly grated Grana Padano cheese
Chicken and Corn Chili
By khojnicki
Heat the olive oil in a large pot over medium heat
- 1 tbsp EVOO
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large jalapeno pepper, seeded and chopped
- 1 4 oz. can chopped green chilies, drained
- 1 tsp ground cumin
- 2 c low sodium chicken broth
- 2 15 oz. cans large white or pinto beans, 1 drained and rinsed, one undrained
- 1 c frozen corn, thawed
- 1/2 c chopped fresh cilantro
- 2 c shredded rotisserie chicken
- 1 c shredded monteray jack or white cheddar cheese
- Sour cream and cornbread for serving
Braised Mediterranean Chicken with Polenta
By khojnicki
In a large Dutch oven or heavy pot, heat oil over medium high
- 1 tbsp olive oil
- 8 chicken thighs
- Coarse salt and pepper
- 2 garlic cloves, thinly sliced
- 1 pint cherry tomatoes, halved if large
- 1 tbsp chopped fresh oregano leaves
- 1/2 c white wine
- 3/4 c low sodium chicken broth
- 3 small zucchini, quartered and cut into 1/2" pieces
- 2 tsp fresh lemon juice
- 3/4 c yellow cornmeal
- 2 tbsp unsalted butter
Mac 'N Cheese with Bacon and Cheese
By khojnicki
Bring a pot of salted water to a boil over high heat
- Kosher salt
- 1 pound elbow macaroni
- 4 cups milk
- 2 or 3 sprigs thyme
- 4 cloves garlic, smashed and divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 1/2 cups shredded sharp white Cheddar
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 4 slices bacon, cut crosswise into thin strips
- 1 large onion, diced
- 2 garlic cloves, smashed
- Leaves from 1/4 bunch fresh thyme
BBQ Chicken with Nectarine and Feta Slaw
By khojnicki
Combine 4 tbsp olive oil, vinegar, 1/4 tsp pepper and 1/4 tsp salt in a bowl, stirring with a whisk
- 5 tbsp olive oil, divided
- 2 tbsp red wine vinegar
- 1/2 tsp freshly ground pepper, divided
- 3/8 tsp kosher salt, divided
- 1 1/2 c sliced nectarines, sliced
- 1 pkg broccoli slaw
- 3 skinless, boneless chicken breasts
- 1/4 c BBQ sauce
- 1 tbsp chopped fresh green onion
- 1 oz feta cheese, crumbled
- 2 oz bacon, cooked and crumbled
Bacon Bourbon Brownies with Pecans
By khojnicki
Preheat the oven to 350 degrees F
- 1/2 c pecans
- 1/2 lb sliced bacon
- 8 oz. bittersweet chocolate, chopped
- 2 oz. unsweetened chocolate, chipped
- 1 stick plus 2 tbsp butter
- 1 c granulated sugar
- 1/2 packed c light brown sugar
- 2 tbsp bourbon
- 4 large eggs
- 1 tsp salt
- 1/4 c unsweetened cocoa powder
- 1 1/2 c all purpose flour
Baked Broccoli Cheddar Rollups
By khojnicki
Heat oven to 400 degrees F
- 4 slices bacon
- 4 oz. sharp Cheddar cheese, grated
- 1/4 c low fat sour cream
- 2 scallions, chopped
- Kosher salt and freshly ground pepper
- 1 10 oz. package broccoli florets, thawed and squeezed of excess moisture then cut into 1" pieces
- 1 lb pizza dough
- Olive oil, for brushing
Vanilla Bean Ice Cream
By khojnicki
Combine half and half, 1/4 c sugar, corn syrup, salt and evaporated milk in a medium heavy saucepan
- 1 c half and half
- 1/2 c sugar, divided
- 2 tbsp light colored corn syrup
- 1/8 tsp salt
- 1 12 oz. can evaporated milk
- 1 vanilla bean split lengthwise
- 3 large egg yolks
Bacon Cheddar Corn Muffins
By khojnicki
Preheat oven to 375 degrees
- 4.5 oz. all purpose flour (about 1 cup)
- 3/4 c yellow cornmeal
- 1/2 c shredded sharp cheddar cheese
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp ground cumin
- 1/4 tsp salt
- 4 center cut bacon slices, cooked, drained and crumbled
- 1 jalapeno pepper, seeded and minced
- 1 1/4 c low fat buttermilk
- 1/4 c canola oil
- 1 large egg, lightly beaten
- Cooking spray