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Recipes
Strawberry Rhubarb Crisp
By khojnicki
Preheat the oven to 350 degrees F
- 4 c fresh rhubarb, 1" dice
- 4 c fresh strawberries, halved
- 1 1/4 c granulated sugar
- 1 1/2 tsp grated orange zest
- 1 tbsp cornstarch
- 1/2 c fresh orange juice
- 1 c all purpose flour
- 1/2 c light brown sugar, lightly packed
- 1/2 tsp kosher salt
- 1 c quick cooking oats
- 12 tbsp cold unsalted butter, diced
- Vanilla ice cream, for serving
Pea Prosciutto Sauce
By khojnicki
Cook prosciutto in a skillet with olive oil over medium heat until crisp, about 4 mins
- 4 oz. prosciutto
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 1 tbsp tomato paste
- 1 c pasta cooking water
- 1/4 c heavy cream
- 1 lb cooked ravioli
- 1 c blanched frozen peas
- Chopped parsley and grated parmesan for garnish
Mushroom, Butternut Squash & Gruyere Tart
By khojnicki
Preheat the oven to 375 degrees F
- One 1 1/2 lb butternut squash, peeled, seeded and cut into 1/2" pieces
- 1/4 c EVOO
- Kosher salt and freshly ground pepper
- 2 tbsp unsalted butter
- 1 large shallot, thinly sliced
- 1 lb assorted mushrooms, trimmed and cut into 1" pieces
- 1 tsp sherry vinegar
- 1/4 tsp freshly grated nutmeg
- All purpose flour for dusting
- 14 oz. chilled all butter puff pastry
- 2 large egg yolks
- 1/4 c creme fraiche
- 1/4 lb Gruyere cheese, shredded
- 2 tsp chopped thyme
Lemon Gin Sparkling Cocktails
By khojnicki
Combine gin and lemonade concentrate in a pitcher; chill until ready to serve
- 1 c gin, chilled
- 1/2 c thawed frozen lemonade concentrate
- 2 2/3 c champagne, chilled
- Tarragon sprigs
Stuffed Mushrooms
By khojnicki
Preheat the oven to 400 degrees F
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Sweet & Tangy Glazed Salmon w/ Orange, Almond Rice
By khojnicki
Heat oven to 400 degrees F
- 1 c long grain white rice
- 1/2 c sliced almonds
- 2 naval oranges
- 1/2 c hot pepper jelly
- 4 6 oz salmon steaks or skinless pieces salmon filet
- Kosher salt and pepper
- 1/4 c fresh flat leaf parsley, chopped
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
By khojnicki
Preheat oven to 500 degrees F
- 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
- 1 small red bell pepper, seeded and cut into thin strips
- 1 Italian mild green pepper, cubanelle, seeded and thinly sliced
- 1 medium yellow skinned onion, thinly sliced
- 4 large cloves garlic, cracked away from skin
- 1 teaspoon crushed red pepper flakes
- 1/4 cup tablespoons extra-virgin olive oil, divided
- Coarse salt and pepper
- 2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
- 4 (6 to 8-ounce) boneless, skinless chicken breasts
- 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
- 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
Creole Chicken Wraps
By khojnicki
Make the rub. Mix all of the ingredients in a small bowl with 2 tsp salt and 1 tsp black pepper
- Rub:
- 2 tbsp paprika
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp chili powder
- 1 tsp ground cumin
- Sea salt and freshly ground pepper
- Wraps:
- 1 c mayonnaise
- 1 lb skinless, boneless chicken breasts
- Vegetable oil, for grill
- 4 pieces flatbread
- 1 c shredded mozzarella cheese
- 4 plum tomatoes, sliced
- 1 Maui onion, thinly sliced
- 1 small red onion, sliced
- 8 romaine lettuce leaves
Potato Leek Soup with Bacon
By khojnicki
Preheat oven to 400 degrees F
- 2 tbsp unsalted butter
- 1/2 tsp smoked paprika
- 1 1/2 c cubed crusty bread
- 4 slices bacon, chopped
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, chopped
- 4 c low sodium chicken broth
- 2 medium russet potatoes, peeled and cut into 1/2" pieces
- Kosher salt and freshly ground pepper
- 1/2 c heavy cream
- 1 1/2 c frozen peas
- 1/4 c chopped fresh parsley
Rosemary Chips
By khojnicki
Toss thinly sliced russet potatoes with rosemary, garlic, olive oil, salt and pinch of cayenne
- 1 1/2 lbs russet potatoes
- 2 tsp chopped rosemary
- 1 garlic clove, grated
- 3 tbsp olive oil
- 3/4 tsp salt
- Cayenne, pinch