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Recipes
Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
By khojnicki
Heat a large skillet over high heat
- 1 lb skinless, boneless chicken breasts, cut into 1/4" strips
- 3/4 tsp ancho chile powder
- 1/2 tsp garlic salt
- 1/4 tsp ground cumin
- Cooking spray
- 1/8 tsp grated lime rind
- 2 tbsp fresh lime juice, divided
- 1/4 c light sour cream
- 2 tbsp low fat milk
- 1/2 ripe peeled avocado, diced
- 2 c packaged angel hair slaw
- 1/2 c thinly sliced green onions
- 1/4 c chopped fresh cilantro
- 1 tbsp canola oil
- 1/4 tsp salt
- 8 6" corn tortillas
BBQ Chicken Polenta with Fried Egg
By khojnicki
In a small saucepan, combine the chicken, bbq sauce and cilantro
- 2 c shredded cooked chicken breasts
- 3/4 c bbq sauce
- 1 tbsp minced fresh cilantro
- 2 tbsp olive oil
- 1 tube polenta sliced into 8 pieces
- 1 small garlic clove, minced
- 4 eggs
Mushroom Ragout over Creamy Polenta
By khojnicki
In a small bowl, soak the porcini in 1 1/2 c warm water until softened, about 10 mins
- 1/2 oz dried porcini
- 3 tbsp unsalted butter
- 2 tbsp EVOO
- 3 medium shallots, thinly sliced
- Kosher salt
- 2 lb mixed fresh mushrooms, trimmed and coarsely chopped
- 1/2 c marsala wine
- 2 tbsp heavy cream
- 1/4 c chopped mixed fresh herbs
- Freshly ground black pepper
- 1 c instant polenta
- 1/4 c marscapone
- 1/2 oz grated parmesan
Smashed Potatoes with Sour Cream and Chives
By khojnicki
Place potatoes in a steamer basket fitted over a large pot of boiling water
- 1 1/4 pounds Yukon gold potatoes (4 medium) unpeeled, cut into 1-inch pieces
- 1/4 cup low-sodium chicken broth, warmed
- 1/4 cup reduced fat sour cream
- 1 1/2 tablespoons chopped fresh chives
- Salt
- Freshly ground black pepper
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
Corn and Ham Chowder
By khojnicki
Slice the corn kernels off the cob and reserve the cobs
- 6 ears of corn, shucked
- 5 tbsp unsalted butter
- 4 sprigs of thyme
- 1 large onion, diced
- 3 stalks celery, thinly sliced
- 1 large clove garlic, minced
- Kosher salt
- 1 8 oz. ham steak, diced
- 2 large russet potatoes, peeled and cut into 1" cubes
- 6 scallions, chopped
- 2/3 c heavy cream
Crispy Turnovers with Apple, Bacon, and Caramelized Onions
By khojnicki
Remove the puff pastry from the freezer and set it on the counter to thaw, still in its package
- 2 sheets frozen puff pastry
- 6 strips bacon, diced
- 2 medium-sized yellow onions, sliced thinly
- 1 apple (of the baking variety), diced small
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2-3 tablespoons cider vinegar
- 1 egg yolk mixed with one tablespoon warm water
- Optional: 4-6 ounces gouda or sharp cheddar cheese
Bacon Breakfast Cups
By khojnicki
Preheat oven to 375 degrees F
- 18 turkey bacon strips, cut in half
- 1 c frozen shredded hash brown potatoes
- 2 eggs
- 2 tsp milk
- Salt and pepper
- 2 tsp butter
- 1/4 c shredded mexican cheese blend
- Chopped green onion and fresh parsley
Asparagus Fries with Smoked Paprika Aioli
By khojnicki
Aioli: Put the garlic in a small saucepan, add cold water to cover by at least 1/2" and bring to a boil over high ...
- Aioli:
- 4 large cloves of garlic, unpeeled
- 2/3 c mayonnaise
- 1 tbsp EVOO
- 1 tsp paprika
- 1 tsp lemon juice
- Salt and pepper
- Asparagus fries:
- 3 c vegetable oil
- 2 large eggs, beaten
- 1 medium lime, juiced
- 3/4 c flour
- Salt and pepper
- 1 c panko
- 1 lb asparagus spears, trimmed, peeled and halved crosswise
Thai Chicken Soup
By khojnicki
Heat the vegetable oil in a large pot over medium high heat
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp green curry paste
- 6 c low sodium chicken broth
- 1 15 oz. can coconut milk
- 2 red bell peppers, thinly sliced
- 4 oz. thin rice noodles
- 2 small skinless, boneless chicken breasts, very thinly sliced crosswise
- 1 tbsp fresh lime juice
- 1 c roughly chopped fresh cilantro