Khojnicki's profile page
Recipes
Chicken Satay with Peanut Sauce
By khojnicki
Heat water and add orange zest
- Sauce:
- 3 3/4 c. water
- 2 oranges zested
- 2 c. jasmine rice rinsed
- 2 tbsp. oil
- 2 chicken breasts cubed
- 3 cloves garlic crushed
- 1 med. yellow onion sliced
- 1 c. shredded carrots
- 6 scallions sliced in 2 inch pieces
- 1 c. snow peas
- 4 tbsp chunky peanut butter
- 3 tbsp tamari soy sauce
- 3 tbsp honey
- 1 inch ginger peeled and minced
- 1 clove garlic crushed
- 1 tsp. crushed red pepper flakes
- 1/2 c. orange juice
- Garnish:
- 2 oz. chopped peanuts
- 2-3 tbsp chopped cilantro, flat leaf parsley and basil
Spaghetti with Fresh Soppressata
By khojnicki
In a blender, puree the garlic with 1/3 c of the white wine
- 4 garlic cloves
- 1 1/3 c dry white wine
- 1 lb sweet Italian sausage, casings removed
- 1 tsp ground fennel
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp crushed red pepper
- 1/4 c extra virgin olive oil
- 1 small onion finely chopped
- 1 small carrot finely chopped
- 1 celery rib, finely chopped
- One 28 oz can plus one 14 oz can whole peeled tomatoes, crushed with their liquid
- Salt
- 1 lb spaghetti
- 1/2 c freshly grated Parmesan cheese
- 1/4 c chopped basil
- 1/4 c flat leaf parsley
Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano
By khojnicki
Heat 1 tablespoon of the oil in a large skillet over medium-high heat
- 2 tablespoons olive oil, divided
- 4 boneless sirloin steaks
- Salt and freshly ground black pepper
- 4 ounces garlic and herb soft cheese (recommended: Boursin)
- 1/4 cup vermouth
- 1 pound cooked orzo
- 1 fennel bulb, diced
- 1 cup diced fresh tomatoes
- 1/4 cup fresh chopped oregano leaves
- 1/4 cup sherry vinegar
Pumpkin Pecan Pie
By khojnicki
Combine eggs, pumpkin, sugar, syrup, vanilla, salt, cinnamon and allspice in a bowl
- 4 eggs, slightly beaten
- 2 c canned pumpkin
- 1 c sugar
- 1/2 c dark corn syrup
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp allspice
- 1 unbaked 9" pastry shell
- 1 c chopped pecans
- Orange rind strips
- Pecan halves
Fresh Mozzarella and Tomato Paninis
By khojnicki
Preheat outdoor grill (or grill pan or skillet)
- 1 1/2 tsp red wine vinegar
- 1/2 tsp olive oil
- 1/4 tsp dried oregano
- 1/8 tsp table salt
- 1/8 tsp black pepper, freshly ground
- 4 oz Italian bread, cut into eight 1/2-inch-thick pieces
- 2 oz whole milk mozzarella cheese, fresh, thinly sliced
- 1 cup(s) arugula, baby leaves
- 1 medium plum tomatoes, cut into eight thin slices
- 4 spray(s) olive oil cooking spray
- 1 clove(s) (medium) garlic clove(s), peeled and cut in half
S'more Pizza
By khojnicki
Preheat oven to 400 degrees F
- 2 1 lb store bought pizza dough balls
- 1/4 c slivered almonds
- 3 tbsp unsalted butter
- 1 sleeve graham crackers, crushed
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp fine sea salt
- 3 c mini marshmallows
- 2 4 oz. dark chocolate bars, broken into 1/4" chunks
Squash, Manchego and Balsamic Onion Grilled Cheese
By khojnicki
Preheat the oven to 425 degrees F
- 5 tbsp unsalted butter, plus more for the bread
- 1/2 butternut squash, peeled, seeded and sliced 1/4" thick
- 2 tbsp maple syrup
- 1/2 tsp chili powder
- Kosher salt and freshly ground pepper
- 1 sweet onion, thinly sliced
- 1/4 c balsamic vinegar
- 1 tsp sugar
- 8 sliced country white bread
- 1 lb manchego cheese, thinly sliced
- 1 c sliced almonds, toasted
Turkey Club with Bacon and Sauteed Chard
By khojnicki
Cook the bacon in a large skillet over medium heat until crisp, about 6 mins
- 8 slices bacon
- 1 tbsp oil
- 1 small onion, sliced
- 1 tbsp Dijon mustard
- 1/2 bunch swiss chard, destemed and sliced
- Salt and pepper
- 8 slices Rye bread
- 1/2 lb thinly sliced turkey breast
Triple-Mushroom Stuffing
By khojnicki
Preheat oven to 400 degrees F
- 12 oz. bread, cut into 3/4" cubes
- 3 tbsp unsalted butter, divided
- 2 tbsp canola oil, divided
- 8 oz. cremini mushrooms, chopped
- 8 oz. shiitake mushrooms, chopped
- 4 oz. white mushrooms, chopped
- 1 tbsp sherry vinegar
- 1 1/2 c chopped yellow onion
- 1/2 c chopped celery
- 2 tbsp chopped fresh thyme
- 1 tbsp minced fresh garlic
- 1/4 c chopped fresh parsley
- 3/4 tsp freshly ground pepper
- 1/4 tsp kosher salt
- 2 1/2 c unsalted chicken stock
- 2 large eggs
- Cooking spray
Jahb Chae Mung Bean Noodles
By khojnicki
• 1 Blanch spinach in boiling salted water; cool under cold running water
- 3 c spinach
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- salt
- 1 c onion, julienned
- 1 c green onions, bias cut 2" pieces
- 1/2 c carrots, julienned
- 1 c shiitake mushrooms, thinly sliced
- soy sauce
- granulated sugar
- vegetable oil
- 6 oz. korean starch noodles, covered with boiling water, let stand 20 mins and drain
- pepper
- sesame seeds, toasted