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Recipes
Asparagus Prosciutto Bruschetta
By khojnicki
Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet
- Asparagus spears
- Olive oil
- Salt and pepper
- Butter
- Toasted rounds
- Prosciutto
Chicken Mini Empanadas
By khojnicki
Prepare the pie dough according to the package directions for a double crust pie
- 2 11 oz. packages pie dough mix
- 1 9.75 oz. can white chicken meat
- 1 c chunky salsa
- 1 c shredded Mexican cheese blend
- All purpose flour for dusting
Brussels Sprouts Pasta
By khojnicki
In skillet, cook first three ingredients over medium, 5 mins
- 1 tbsp EVOO
- 1 lb sprouts, sliced
- 2 tbsp minced garlic
- 1 1/2 c heavy cream
- 1 c grated pecorino romano
- 12 oz cooked farfalle
- 1/2 c pasta water
- 1 tsp lemon zest
COOKIE BOWLS
By khojnicki
Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed
- 1/4 cup butter flavored shortening
- 1/4 cup butter (room temperature)
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups all purpose flour
- 1/4 cup miniature semisweet chocolate chips
Cheesy Potato & Leek Chowder
By khojnicki
Combine the first five ingredients in the slow cooker
- 2 1/2 lbs yukon gold potatoes peeled and cut into bite size cubes
- 2 leeks, white and green parts, washed and thinly sliced
- 6 c chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1 c cream
- 3 c cheddar cheese, grated
- 2 tbsp flour
- 1 tbsp lemon juice
- Dash of nutmeg
- Dash of cayenne
- Minced fresh chives
- Croutons
Blueberry Almond Bruschetta
By khojnicki
Spread softened butter on the toast rounds
- Butter
- Toast rounds
- Blueberry preserves
- Fresh blueberries
- Sliced almonds
Sour Cream Quiche
By khojnicki
Poke holes on the inside of pie crust with a fork
- 1 9" pie crust
- 2 tbsp butter
- 1/3 c finely chopped onion
- 3 tbsp finely diced bell peppers
- 1/2 c diced mushrooms
- 3 large eggs
- 1 c sour cream
- 5 strips crisp, crumbled bacon
- 1 1/2 c grated swiss cheese
- 1 c grated mild cheddar cheese
- 1 dash salt and pepper
Cheddar Soup with Crispy Tortilla Crunch
By khojnicki
In a medium soup pot, melt butter
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 to 3 cloves garlic, finely chopped
- 1 jalapeno, seeded and chopped
- 1/2 red bell pepper, seeded and very thinly sliced
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 2 cups cream
- 6 cups grated good quality Cheddar
- Salt and pepper
- 1 tablespoon chili powder, a palm full
- 1 1/2 teaspoons ground cumin, 1/2 a palm full
- 4 cups lightly crushed tortilla chips, blue or yellow corn
- 2 cups store bought chunky style salsa, any brand or variety
Escarole and Bean Soup
By khojnicki
Heat the olive oil in a large, heavy pot over medium heat
- 2 tbsp olive oil
- Sausage, cooked (optional)
- 2 garlic cloves, chopped
- 1 lb escarole, chopped
- 4 c reduced sodium chicken broth
- 1 15 oz. can cannellini beans, drained and rinsed
- 1 oz. chunk parmesan cheese
- Salt and freshly ground black pepper
- 6 tsp extra virgin olive oil
- Crusty bread, for serving
Frittata Sandwiches with Red Pepper Aioli
By khojnicki
Preheat the oven to 325 degrees F
- 1/4 c extra virgin olive oil
- 1 lb boiling potatoes, peeled and cut into 1/2" cubes
- 1 large onion, chopped
- Salt and pepper
- 10 eggs, beaten
- 1/2 c store bought roasted red peppers, patted dry
- 1/3 c mayonnaise
- 12 cloves garlic, coarsely chopped
- 12 thin slices ciabatta or other crusty Italian bread, toasted