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Recipes
Cauliflower, Pear and Fennel Soup
By khojnicki
Melt the butter in a 4 qt saucepan over medium heat
- 2 tbsp unsalted butter
- 3 medium leeks, sliced 1/8" thick, rinsed well
- 1 small fennel bulb, trimmed and chopped
- 1 medium parsnip, peeled and chopped
- Kosher salt and freshly ground pepper
- 3/4 c pear juice
- 7 c low sodium chicken broth or water
- 1 small head of cauliflower, chopped and cut into 1/2" pieces
- 1 large ripe pear, peeled, cored and chopped
- 1 tbsp fresh tarragon
- 1/2 c heavy cream
- 1 tsp fresh lemon juice
Cheesy Mushroom and Broccoli Casserole
By khojnicki
Preheat oven to 425 degrees F
- 3 tablespoons butter, plus extra for casserole dish
- 2 tablespoons all-purpose flour
- 1/2 pound shiitake or baby bella mushrooms, sliced
- 1/4 cup onions, chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups heavy cream
- 1/2 cup chicken stock
- 1 (10-ounce) box frozen chopped broccoli, thawed and drained
- 2 cups shredded Cheddar-Monterey blend
- 3 cups cooked rice
- Salt and freshly ground black pepper
- Special equipment: 1 1/8-quart oval casserole dish
Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa
By khojnicki
Mix the ginger, coriander, tumeric, and garlic powder in a medium bowl
- 1 tbsp ground ginger
- 1 tbsp ground coriander
- 1 1/2 tsp tumeric
- 1 1/2 tsp garlic powder
- 3 tbsp vegetable oil
- 1 tbsp chile paste
- 1 tbsp dark brown sugar
- 2 tsp kosher salt
- 2 1/2 lb boneless chicken thighs
- 2 c fresh diced mango
- 1/2 c small diced red pepper
- 1/2 c salted peanuts, chopped
- 1/3 c scallions, sliced
- 3 tbsp chopped fresh cilantro and mint
- 1 tbsp seeded, minced jalapeno
- 2-3 tbsp fresh lime juice
Yogurt-Blue Cheese Dip
By khojnicki
Combine all the ingredients together
- 1/2 c lowfat greek yogurt
- 1 tbsp fresh lemon juice
- 1/4 tsp tabasco sauce
- 1/4 tsp each salt and pepper
- 1 scallion, finely chopped
- 1 tbsp fresh flat leaf parsley, finely chopped
- 2 oz. blue cheese
- Sliced cucumbers, radishes and potato chips
Skillet Chicken & Ravioli
By khojnicki
Bring a pot of salted water to a boil
- 1 9 oz. pkg small cheese ravioli
- 2 tbsp EVOO plus more for drizzling
- 1 1/4 lbs skinless, boneless chicken breasts, cut into chunks
- Freshly ground black pepper
- 8 oz. white mushrooms, halved
- 1 c halved cherry tomatoes
- 2 cloves garlic, thinly sliced
- 2 tbsp red wine vinegar
- 1/3 c chicken broth
- 2 tbsp grated parm cheese
- 1/4 c chopped fresh parsley, basil or a combination
Roasted Tomato Soup
By khojnicki
Preheat oven to 450 degrees F
- 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- Vine cherry tomatoes for garnish, optional
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons butter
- 1/2 cup chopped fresh basil leaves, optional
- 3/4 cup heavy cream, optional
Cantonese Chicken and Mushrooms
By khojnicki
Toss the chicken with the chicken stock in a bowl
- 1 1/4 lbs chicken tenders or skinless, boneless chicken breasts cut into 1 1/2" pieces
- 2 tbsp cornstarch
- 1/2 c chicken stock
- 2 tbsp peanut oil
- 6 scallions, cut into 1" pieces
- 8 think slices, peeled ginger
- 3 cloves garlic, coarsely chopped
- 8-10 oz. sliced mushrooms
- 12 oz. baby bok choy, cut crosswise into 1 1/2" pieces
- 1 1/4 c chicken broth
- 2 tsp toasted sesame oil
- Cooked rice, for serving
Sausage & Vegetable Skillet Dinner
By khojnicki
In a 12" skillet, heat the oil over medium high heat
- 1 tbsp EVOO
- 1 large onion, chopped
- 1 pkg fully cooked Italian chicken sausage links, cut into 1" pieces
- 3 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 8 medium red potatoes thinly sliced
- 1 pkg frozen corn
- 1 1/4 c vegetable broth
- 1/4 tsp pepper
- 2 c fresh baby spinach
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
By khojnicki
Preheat oven to 350 degrees
- 1 lb bakery white bread cut into 1 in. cubes
- 1/4 c. extra virgin olive oil
- 1 lb. sliced applewood smoked bacon, cut into 1/2 in. pieces
- 1 large onion, halved and thinly sliced
- One 28 oz. can whole Italian tomatoes, drained chopped and patted dry
- 1/2 tsp. crushed red pepper
- 1/2 lb. extra sharp cheddar, shredded
- 1/2 lb. Monteray Jack cheese, shredded
- 2 tbsp. snipped chives
- 1 3/4 c. low sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce for serving
Oatmeal Raisin Cookies
By khojnicki
Beat the sugars and butter
- 1 1 1 tsp vanilla
- 1 1/2 1 1/2 1/2 c flour
- 2 2 2 eggs
- 1/2 1/2 1/2 c sugar
- 1/2 1/2 1/2 c brown sugar
- 3 3 3 c oatmeal
- 1 1 1 c raisins
- Dash Dash of cinnamon
- 2 2 2 sticks of melted butter