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Recipes
Pinwheel Tea Sandwiches
By khojnicki
In a small bowl, heat the cheese in the microwave for about 15 seconds
- 3/4 c borsin cheese
- 1/4 c dijon mustard
- 3 square sheets thin flatbread
- 8 oz. smoked turkey, thinly sliced
- 5 oz. baby arugula
- 2 persian cucumbers, cut lengthwise into thin strips
- 1/2 orange bell pepper, cut lengthwise into thin strips
Mediterranean Pasta with Fire Roasted Tomatoes
By khojnicki
Place tomatoes cut sides up on a foil lined pan
- 2 lbs medium plum tomatoes halved lengthwise
- 1/2 c olive oil, divided
- 2 cloves garlic, minced
- 1 tbsp McCormick Italian Seasoning
- 1/2 tsp crushed red pepper
- 1/2 tsp sicilian sea salt
- 8 oz. pasta
Crockpot Corn Chowder
By khojnicki
Place potatoes, cans of corn, chicken broth, ham and onions into the slow-cooker
- 6-8 potatoes, peeled and cubed
- 1 can of creamed corn
- 1 can of whole kernel corn, drained
- 2 c chicken broth
- 8 oz. ham, diced
- 1 c onion diced
- salt and pepper to taste
- 1/4 c butter
- 1-2 c half and half
Buffalo Style Salmon
By khojnicki
Make the sauce: combine the butter, hot sauce, maple syrup, paprika and pinch of salt in a microwavable bowl
- 2 tbsp unsalted butter
- 2 tbsp hot sauce
- 1 tbsp maple syrup
- 1/4 tsp paprika
- Kosher salt
- 3 tbsp crumbled blue cheese
- 2 tbsp low fat plain yogurt
- 1 tbsp fresh lemon juice
- 1 5 oz. pkg baby arugula
- 3 stalks celery, thinly sliced
- 2 carrots, thinly sliced
- Vegetable oil for brushing
- 4 5 oz. skinless salmon fillets
- Freshly ground black pepper
Steak with Broccoli, Shells and Herbs
By khojnicki
Rub both sides of steak with garlic
- 1/2 1/2 1/2 lb london broil
- 1 1 1 clove garlic, halved
- 1/2 1/2 1/2 pkg of medium pasta shells
- 2 2 2 c broccoli florets
- 1/2 1/2 1/2 c sour cream
- 1/4 1/4 1/4 c fresh parsley, chopped
- 2 2 2 tbsp fresh basil, chopped
- to and pepper to taste
Fusilli with Spinach and Asiago Cheese
By khojnicki
Bring a large pot of salted water to a boil over high heat
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 (9-ounce) bag fresh spinach, roughly chopped
- 8 ounces (1/2 pint) cherry tomatoes, halved
- 1 cup (about 3 1/2-ounces) grated Asiago
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Lemon Chili Chicken
By khojnicki
Heat the oven to 425 degrees F
- 1 c long grain white rice
- 4 scallions, thinly sliced, plus more for serving
- 2 jalapenos, thinly sliced
- 1 lemon, thinly sliced
- 4 6 oz boneless, skinless chicken breasts
- 1 tbsp dijon mustard
- Kosher salt and pepper
- 2 tbsp EVOO
- 1 lb asparagus
Buffalo Wing Hummus
By khojnicki
Put all the ingredients into a food processor and puree until smooth and creamy
- 3 c canned chickpeas, drained and rinsed, 1/2 c liquid reserved
- 2-3 cloves garlic
- 1/4 c tahini
- 1/4 c fresh lemon juice
- 1 1/2 tsp paprika
- 2 tbsp barbecue sauce
- 2-3 tbsp hot sauce
- 1 tbsp distilled white vinegar
- Kosher salt
Chicken and Wild Rice Soup
By khojnicki
In a large saucepan, saute the onions, celery and carrots in butter until tender
- 1 large onion, chopped
- 4 carrots, chopped
- 2 celery ribs, chopped
- 1/4 c butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 c flour
- 8 c chicken broth
- 3 c wild rice, cooked
- 2 c cubed chicken breast
- 1 c fat-free evaporated milk
Sirloin Steaks with Garlicky Swiss Chard
By khojnicki
Position a rack on the center of the oven and heat it to 400 degrees F
- 2 lb sirloin steak, 1" thick
- 1 1/2 tsp dried rosemary coarsely chopped
- Salt and pepper
- 1/4 c EVOO
- 3/4 c dried red wine
- 4 large garlic cloves, minced
- 2 tbsp red wine vinegar
- 1 tsp granulated sugar
- 1/2 tsp dijon mustard
- 2 large bunches swiss chard, stems removed and roughly chopped
- 2 oz pecorino romano, thinly shaved with a vegetable peeler