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Recipes
Aunt Cindy's Spicy Chicken Stew
By khojnicki
Combine first 5 ingredients in a large stock pot and cook over high heat
- 8 c water
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 chicken breasts
- 2 bay leaves
- 4 c potatoes
- 1 1/2 c onions
- 1/2 c carrots
- 2 tsp cilantro
- 2 tsp paprika
- 1/2 tsp garlic salt
- 1/4 c cumin
- 3 cans green chilies
- 1 14 oz. can diced tomatoes
- 1 10 oz. can diced green chili and tomatoes
Crockpot Caribbean Chicken
By khojnicki
Place chicken, water, marinade and onion in the slow cooker
- 4 chicken breasts
- 1 1/2 c water
- 1 bottle caribbean jerk marinade
- 1 small onion, sliced
- 1 can pineapple chunks, drained
- Pico de gallo, cilantro, tortillas or rice
Plum Chicken
By khojnicki
Dice chicken in bite sized pieces and marinate in seasoning
- Chicken
- Montreal seasoning
- Olive oil
- Onion, diced
- Red pepper, diced
- 1-2 1-2 1-2 jars of plum sauce
Roast Chicken
By khojnicki
1. Preheat oven to 425 , combine marinade and toss with chicken
- 8 of your favourite chicken pieces, skin on and bone- in preferable
- 2 tbsp soy sauce
- 1 tbsp light brown sugar
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 4 shallots, chopped
- 2 cloves of garlic, minced
- Handful of fresh parsley
- Salt and Pepper
Spicy Cheddar-Jack Cauliflower Dip
By khojnicki
Heat oven to 375°F. Pulse cauliflower in a food processor until very smooth
- Florets from 1/2 head cauliflower (about 2 1/2 cups), steamed until very soft and cooled
- 4 ounces 365 Everyday Value® Neufchâtel cheese
- 1/4 cup mayonnaise
- 1 to 2 fresh jalapeño peppers, seeded and finely chopped
- 2 cloves garlic, chopped
- 3/4 teaspoon salt
- 12 ounces (about 3 1/2 cups) 365 Everyday Value® Cheddar-Jack Shreds
- 3 lightly packed cups (about 5 ounces) baby spinach leaves
Ho Ho Homestyle Pasta
By khojnicki
Cook linguine according to package directions
- 1 16 oz. package uncooked linguine
- 4 c fresh small broccoli florets
- 1 package kielbasa
- 1/2 c chopped onion
- 1 tsp hot sauce
- 1 7 oz. package refrigerated basil pesto
- 1 5 oz. package crumbled Gorgonzola cheese
- 2 green onions, sliced
- Salt and ground black pepper to taste
Crunchy Noodle Salad
By khojnicki
Crush and brown noodles in butter
- 2 2 2 pkgs oriental noodle ramen soup
- 2 2 2 tbsp butter
- 2 2 2 bags broccoli coleslaw
- Handful Handful of sunflower seeds and green onion
Coffee Braised Brisket
By khojnicki
Preheat the oven to 325 degrees F
- 4 tbsp vegetable oil
- 5-6 lbs beef brisket
- 3 onions, sliced
- 6 cloves garlic, sliced
- 1/4 c sweet paprika
- 2 tbsp ground cumin
- 1 can tomato puree
- 1/2 c light brown sugar
- 2 c brewed coffee
- 2 c chicken broth
- 6 cardamom pods, cracked open
Baked Beans
By khojnicki
Cook bacon in heavy pot over medium heat to render fat
- 4 strips thick cut bacon cut into 1/4" pieces
- 2 medium onions, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 15 oz. cans kidney beans, drained and rinsed
- 1/3 c molassas
- 1/4 c bbq sauce
- 1/4 c ketchup
- 3 tbsp dark brown sugar
- 1 tbsp worcestershire sauce
- 1 tbsp prepared mustard
- 1 tbsp dried mustard
- 1 tbsp cider vinegar
- 1/4 tbsp liquid smoke
- Salt and pepper to taste
Smoked Whitefish Chowder
By khojnicki
In a med. saucepan, cover the potato chunks with cream and milk
- 1.5 lbs yukon gold potatoes peeled and cut into 1 in cubes
- 1 c heavy cream
- 1 c milk
- Salt and pepper
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 med. onion finely chopped
- 3 celery ribs finely chopped
- 1 leek white and light green parts only thinly sliced
- 1 tsp chopped thyme
- 1 c dry white wine
- 3 1/2 c chicken stock or low sodium broth
- one 10 oz package frozen corn kernals thawed
- one 2 lb smoked whitefish skin and bones discarded, coarsely flaked
- 2 tbsp chopped dill
- 2 tbsp chopped flat leaf parsley
- Tobasco