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Recipes
Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds and Lemon-Cumin Vinaigrette
By khojnicki
In a medium bowl, soak the apricots and raisins in hot water for 5 minutes; drain
- 3 tbsp raisins
- 2 tbsp died apricots, thinly sliced
- 1 c red or white quinoa
- Salt
- 1 large lemon
- 3 tbsp EVOO
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground paprika
- 2 medium avocados small dice
- 2 medium scallions, sliced
- 2-3 tbsp toasted almonds
- Ground pepper
Oven-Baked Deep-Dish Apple Pancake
By khojnicki
Preheat oven to 450 degrees F
- 3 eggs
- 1/2 cup milk
- 3/4 cup pancake mix
- 1/3 cup sugar, total
- 1 teaspoon cinnamon
- 3 large cooking apples, peeled, sliced
- 1/4 cup chopped pecans
Parmesan Popovers
By khojnicki
Combine first 3 ingredients in a medium bowl, stirring with a whisk until well blended
- 1 c 2% reduced fat milk
- 2 large egg whites
- 1 large egg
- 2.75 oz. all purpose flour
- 1/5 oz. whole wheat flour
- 1/4 tsp salt
- Cooking spray
- 2 tsp butter, melted
- 1/4 c grated fresh Parmesan cheese
Chili-Cheddar Grits with Grilled Corn & Tomatoes
By khojnicki
Heat a gas grill on high. Lightly rub the corn with 1 tsp of the oil
- 3 medium ears of fresh corn, shucked
- 1 tbsp EVOO
- 1 lb medium plum tomatoes, halved
- Kosher salt and freshly ground black pepper
- 1 c quick cooking grits
- 4 tsp chili powder
- 1/2 c thinly sliced scallions
- 4 oz cheddar cheese, grated
Fried Onion Rings
By khojnicki
In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence
- 1 cup buttermilk
- 1/4 cup hot sauce
- 1/4 cup Essence, recipe follows
- 2 large yellow onions, peeled and cut into 1/8-inch thick rings
- 2 cups all-purpose flour
- Peanut or vegetable oil, for frying
Grilled Steaks with Cilantro Sauce
By khojnicki
Place herbs, garlic, 1 tsp salt and 1/2 tsp pepper in a food processor; pulse until herbs are chopped
- 2 cups fresh parsley
- 2 cups fresh cilantro leaves
- 1 cup fresh mint leaves
- 8 garlic cloves, chopped
- 1 3/4 tsp kosher salt, divided
- 1/2 tsp plus 3/4 tsp freshly ground pepper, divided
- 2 cups olive oil
- 2/3 cups red wine vinegar
- 2 tbsp lemon juice
- 1/2 tsp crushed red pepper flakes
- 4 lbs beef flat iron steaks or top sirloin steaks
Asian Chicken Lettuce Cups
By khojnicki
Make the sauce: combine all the ingredients in a bowl and set aside
- For sauce:
- 1/2 c soy sauce
- 2 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp minced peeled garlic
- 1 tbsp sambal oelek (asian chili sauce)
- 1 tbsp plum sauce
- 1 tbsp hoisin sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tsp chopped fresh cilantro
- 1 tsp sesame seeds, toasted
- 1/4 tsp toasted sesame oil
- For cups:
- 6 tbsp canola oil
- 1 lb skinless, boneless chicken thighs diced
- 1/3 c diced carrot
- 1/3 c diced celery
- 1/3 c diced red bell pepper
- 1/3 c diced sugar snap peas
- 1/3 c diced red onion
- 1 tsp minced peeled ginger
- 1 tsp minced garlic
- 1/3 c mung bean sprouts, halved
- 1/2 c sliced shitake mushroom caps
- 2 tbsp diced scallions
- 1 tbsp crushed peanuts
- 6 wonton wrappers
- Kosher salt
- Iceberg lettuce leaves, for serving
- 1/2 tsp black sesame seeds
Creamy Chicken and Mushroom Fricassee
By khojnicki
Preheat the oven to 425 degrees F
- One 3.5 lb chicken cut into 8 pieces
- Salt and freshly ground pepper
- 2 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 1/2 lb shitake mushrooms, stems discarded and caps diced
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 1 tbsp chopped thyme
- 1 c dry white wine
- 2 c chicken stock or low sodium broth
- 1/3 c low fat sour cream
- 1/3 c plain nonfat Greek yogurt
- 1/2 c celery leaves
Barbecue Chicken Sliders
By khojnicki
Place chicken breasts in the slow-cooker
- 3 large boneless, skinless chicken breasts
- 1 bottle of barbecue sauce
- 1 can of chicken stock
- 1-2 packages of dinner rolls
- Garnish with lettuce, tomatoes, pickles, onions
Provolone & Arugula Stuffed Flank Steak
By khojnicki
Heat grill to medium high
- 1 1/2 lb flank steak
- 2 cloves garlic, finely chopped
- 1 5 oz. pkg baby arugula
- 1/4 lb very thinly sliced deli provolone
- Kosher salt and pepper
- 3 tbsp balsamic vinegar
- 1 pint cherry tomatoes, quartered
- 1/2 small red onion, thinly sliced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil