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Recipes
Kale Caesar Salad
By khojnicki
Puree olive oil, garlic, anchovy fillets, worcestershire and salt and pepper to taste in a blender
- 1/3 c olive oil
- 1 garlic clove
- 2 anchovy fillets
- 1 tsp worcestershire sauce
- Salt and pepper
- 1 1/2 c crusty bread cubes
- 1 1/4 lbs chopped kale
- Lemon juice, grated parmesan and boiled egg for garnish
Veggie Quinoa Soup
By khojnicki
Preheat oven to 325 degrees F
- 1 c uncooked quinoa
- 2 tbsp olive oil
- 1/4 c diced white onion
- 1/4 c diced carrot
- 1/4 c diced red bell pepper
- 4 garlic cloves, sliced
- 1 tsp fresh rosemary, minced
- 3/4 tsp ground cumin
- 6 c unsalted chicken broth
- 1/4 c diced russet potato
- 1/4 c diced peeled sweet potato
- 1/4 c diced peeled celery root
- 1/2 c diced zucchini
- 1/2 c thinly sliced brussels sprouts
- 1/4 c roughly chopped fresh flat leaf parsley
- 1 tsp kosher salt
Pecan Turtle Cookies
By khojnicki
For dough: Cream 3/4 c butter, gradually adding 3/4 c powdered sugar
- 1 c plus 2 tbsp butter
- 2 1/4 c powdered sugar
- 3/4 c plus 2 tbsp evaporated milk
- 2 tsp vanilla
- 1 tsp salt
- 2 c flour
- 28 caramels
- 1 c salted pecans, coarsely chopped
- 1 12 oz. package of chocolate chips
Tostadas Recipe
By khojnicki
Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering
- 1/4 cup canola oil, plus more for frying
- 4 corn tortillas, preferably white
- Kosher salt
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/4 cup low-sodium chicken broth
- Freshly ground pepper
- 1 clove garlic, minced
- 1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
- 1/4 cup fresh lime juice
- 2 teaspoons brown sugar
- 2 cups finely shredded green or red cabbage
- 1 bunch radishes (about 6), julienned
- 1/2 bunch fresh cilantro, roughly chopped
- 1/2 cup sour cream
- 1/2 rotisserie chicken, skinned and shredded into large pieces
Basil Parmesan Dip with Pita Chips
By khojnicki
Preheat oven to 375 degrees F
- 4 6" pitas
- Cooking spray
- 1/2 tsp freshly ground black pepper, divided
- 1/4 tsp salt
- 1 c lightly backed basil leaves
- 3/4 c finely grated parmigiano-reggiano cheese
- 3/4 c reduced fat sour cream
- 2 tsp fresh lemon juice
- 1 garlic clove, minced
Hot & Sour Soup
By khojnicki
• 1 Mix seasoning ingredients and combine with julienne pork; mix well
- Seasoning:
- 1 tsp cornstarch
- 1 1/2 tsp soy sauce
- 1/4 tsp sugar
- 1/2 c pork, julienned
- Hot & Sour Mixture:
- Sesame oil
- Soy sauce
- White pepper
- Rice vinegar
- Sugar
- 3 c Chicken stock
- 3 medium dried black mushrooms, soaked and julienned
- 3 dried cloud ears, soaked and julienned
- 1/2 c bamboo shoots, julienned
- 1 1/2 tbsp cornstarch
- 1 tbsp water
- 1 c tofu, julienned
- 1 egg lightly beaten
- 1 tbsp green onion, minced
- 2 tbsp cilantro leaves
Open Faced Tomato Grilled Cheese
By khojnicki
Preheat a grill to medium high
- 3 tbsp EVOO
- 1 tbsp chopped fresh oregano
- 1/4 tsp red pepper flakes
- Kosher salt
- 1/2 baguette, halved lengthwise
- 1 large garlic clove, halved
- 1 medium tomato, halved and sliced 1/4" thick
- 1/4 lb sliced provolone cheese
Thai Pork Chops
By khojnicki
In skillet, heat EVOO over high
- 1 tbsp EVOO
- 4 bone in pork chops
- 1 onion, sliced
- 1 green bell pepper, sliced
- 14 oz coconut milk
- 1/4 c red curry paste
- 1 1/2 tbsp grated ginger
- 1/2 c cilantro
Western Skillet Eggs
By khojnicki
Position a rack in the upper third of the oven and preheat to 350 degrees F
- 1/2 c half-and-half or whole milk
- Pinch of cayenne pepper
- Kosher salt and freshly ground pepper
- 2 tbsp extra virgin olive oil
- 2 shallots, sliced
- 2 large green bell peppers, seeded and cut into 1/2" strips
- 1 1/2 cups cherry tomatoes, halved
- 1/4 lb thinly sliced ham cut into 1" pieces
- 4 slices sourdough bread, torn into pieces (about 2 cups)
- 2 tbsp chopped fresh parsley, plus more for topping
- 8 large eggs
White Chicken and Corn Chili
By khojnicki
Mash 1/2 c of beans with a fork
- 2 2 2 lbs boneless, skinless chicken breasts, cubed
- 2 15 2 15 2 15 oz cans diced tomatoes
- 2 15 2 15 2 15 oz cans cannellini beans
- 1/2 1/2 1/2 c chicken broth
- 1 1 1 small onion, diced
- 2 2 2 garlic cloves, minced
- 2 2 2 jalapenos, minced
- 1 14 1 14 1 14 oz can yellow corn
- 2 2 2 tsp ground cumin
- 2 2 2 tsp dried oregano
- 1/2 1/2 1/2 tsp freshly ground pepper
- 1/4 1/4 1/4 tsp ground cayenne pepper
- 1 1 1 tsp salt
- 1 1 1 c shredded cheddar cheese