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Recipes
Queso Fundido with Roasted Poblano Vinaigrette
By khojnicki
Mike the vinaigrette: Preheat the oven to 425 degrees F
- Vinaigrette:
- 2 poblano chili peppers
- 1 tbsp red wine vinegar
- 1 large clove garlic, chopped
- 1 tsp honey
- 1/4 c canola oil
- Kosher salt and freshly ground pepper
- Queso Fundido:
- 1 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1 c whole milk
- 12 oz. monteray jack cheese
- Kosher salt and freshly ground pepper
- 8 oz. goat cheese
- 2 tbsp chopped fresh cilantro
- Tortilla chips, for serving
Beef Tenderloin Bites on Arugula
By khojnicki
Preheat broiler to high. Mix bread crumbs with parsley, cheese
- 1 1/2 cups Italian bread crumbs, eyeball it
- Handful flat-leaf parsley, chopped
- 1/2 cup Parmigiano-Reggiano, a couple of handfuls
- 1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling
- 3 to 4 cloves garlic, finely chopped
- 4 tenderloin steaks, 1 inch thick, cut into bite sized pieces
- Salt and pepper
- 5 to 6 cups arugula, chopped
- 1 lemon, juiced
Tilapia Tostadas with Roasted Corn Relish
By khojnicki
Combine sour cream and salsa
- 1/2 c reduced fat sour cream
- 1/4 c green salsa
- Cooking spray
- 1 c yellow corn kernels
- 1/4 c finely chopped red bell pepper
- 1/4 c finely chopped red onion
- 1 1/2 tsp minced seeded jalapeno pepper
- 3/4 tsp salt, divided
- 1 c diced peeled avocado
- 2 tsp fresh lime juice
- 1 1/2 lbs tilapia fillets, cut into 2" pieces
- 1/4 tsp freshly ground black pepper
- 1/3 c yellow cornmeal
- 1 tbsp canola oil, divided
- 8 6" corn tortillas
- 1 c packaged angel hair slaw
- Lime wedges, optional
Warm Spinach Salad w/ Pork Milanese
By khojnicki
Prepare the pork: pound the meat between two pieces of plastic wrap with a mallet until thin
- For the pork:
- 1/2 lb pork top round or pork shoulder, sliced 1/4” thick
- 1 large egg
- 1/4 c all purpose flour
- 1 c breadcrumbs
- 1 tbsp grated parmesan cheese
- Kosher salt and freshly ground black pepper
- 1/4 c vegetable oil
- For the salad:
- 1 tbsp EVOO
- 1 pint cherry tomatoes
- Kosher salt
- Pinch of red pepper flakes
- 8 fresh basil leaves
- 1 tbsp fresh lemon juice
- 10 c baby spinach
Shaved Zucchini and Parmesan Salad
By khojnicki
Using a vegetable peeler, peel the zucchini lengthwise to create long, thin ribbons
- 3 zucchini
- 2 c baby arugula
- 3 tbsp extra virgin olive oil
- 4 tsp fresh lemon juice
- Salt and pepper
- 1/4 lb parmesan cheese, shaved into wide ribbons
Savory Breakfast Waffle Sandwich
By khojnicki
Assemble sandwich
- 1 egg, scrambled
- 1 tbsp butter
- 2 slices tomato
- 1/4 sliced avocado
- 2 whole grain waffles
New York Steaks with Chipotle Cilantro Butter
By khojnicki
In a small bowl, using a fork, mix together the butter, chipotles, cilantro and tequila
- 1 stick butter at room temperature
- 2 tbsp chopped chipotle chilies in adobo sauce
- 2 tbsp chopped fresh cilantro
- 1 tbsp tequila
- 8 boneless New York steaks
- Coarse salt and freshly ground pepper
Spicy Peanut Noodles with Ground Pork and Shredded Vegetables
By khojnicki
Bring a large pot of well salted water to a boil
- Kosher salt
- 1/2 lb dried 1/4" wide rice noodles
- 1 tbsp asian sesame oil
- 3/4 lb lean ground pork
- 1/2 c crunchy peanut butter, preferably natural
- 1/4 c rice wine vinegar
- 1 1/2 tbsp fish sauce
- 1 or 2 fresh jalepenos, finely chopped and seeded
- 2 medium carrots, grated
- 2 large yellow squash or zucchini, grated
- 2/3 c coarsely chopped fresh mint
- lime wedges, for mint
Spanish Style Noodles with Chicken and Sausage
By khojnicki
Bring a large kettle or pot of water to a boil
- 3/4 lb skinless, boneless chicken thighs, cut into 1/2" chunks
- 1/2 lb sweet or hot Italian sausage, cut into 1/2" chunks
- Kosher salt and freshly ground pepper
- 1 tsp dried marjoram or oregano
- 1/3 c EVOO
- 2 medium onions, diced
- 3 cloves garlic, chopped
- 2 bay leaves
- 3/4 c tomato puree
- 12 oz. spaghetti, broken into 3" pieces
- Grated manchego or parmesan cheese
Croque Madame Waffles
By khojnicki
Heat a waffle iron on the highest setting
- 2 c multigrain or buckwheat waffle mix
- 6 large eggs
- 1 1/2 c half and half
- 2 tbsp melted butter, plus more for brushing
- Freshly grated nutmeg
- 1/4 About 1/4 lb. ham, chopped
- 1 c shredded gruyere cheese
- Honey dijon mustard, for serving