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Recipes
Peach and Gorgonzola Chicken Pizza
By khojnicki
Preheat oven to 400 degrees F
- 1 10 oz. prebaked thin pizza crust
- Cooking spray
- 1 tsp EVOO
- 1/2 c shredded mozzarella cheese, divided
- 1 c shredded cooked chicken breast
- 1/3 c gorgonzola cheese, crumbled
- 1 medium unpeeled peach, thinly sliced
- 1/3 c balsamic vinegar
Mahi Mahi Kebabs
By khojnicki
Preheat a two burner grill pan over medium high heat
- 1/4 c frozen pina colada mix, thawed
- 2 tbsp soy sauce
- 32 cubes fresh pineapple
- 24 cubes skinless mahi mahi
- 1 red bell pepper, cut into 12 squares
- 1 orange bell pepper, cut into 12 squares
- 1 small sweet onion, cut into 8ths
- 8 maraschino cherries
- Vegetable oil for brushing
- Salt and pepper
Berry Breakfast Smoothie
By khojnicki
Combine all of the ingredients in blender, adding lemon juice to taste
- 1 cup frozen unsweetened raspberries
- 3/4 cup chilled unsweetened almond milk
- 1/4 cup frozen pitted unsweetened cherries
- 1 1/2 tbsp honey
- 2 tbsp honey
- 2 tsp finely grated fresh ginger
- 1 tsp ground flaxseed
- 1-2 tbsp fresh lemon juice
Raw & Charred Zucchini Salad
By khojnicki
Preheat the oven to 325 degrees F
- 2 c finely diced crustless country bread
- 3 garlic cloves, halved
- 1/2 c EVOO
- 1 ancho chile, stemmed and seeded
- 1/2 c pine nuts, toasted
- Salt and freshly ground pepper
- 2 1/2 lbs mixed zucchini and squash
- 1 c loosely packed mint leaves, torn
- 1 c loosely packed flat leaf parsley
- 1 pint grape tomatoes, halved
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 5 oz feta, crumbled
Summer Succotash Gratin
By khojnicki
Preheat oven to 425 degrees F and position a rack in the center
- 2 tbsp unsalted butter
- 1/4 c EVOO
- 1 small white onion, finely chopped
- 3 large garlic cloves, minced
- 1 large red bell pepper, finely chopped
- 3 c fresh corn kernels
- 1/2 lb green beans, cut into 1" pieces
- 3 c fava beans or lima beans, thawed
- 1 tsp aleppo pepper
- Salt and freshly ground black pepper
- 1/2 c vegetable stock
- 2 tbsp chopped basil
- 2 tbsp chopped chives
- 1 c heavy cream
- 2 large eggs, beaten
- 3/4 c panko
- 4 oz shredded gruyere cheese
Fudge Brownies
By khojnicki
Melt 1/2 c margarine and chocolate in small saucepan over low heat, set aside to cool
- 1 c margarine or butter, softened and divided
- 4 squares, 1 oz. each, unsweetened chocolate
- 2 c sugar
- 1 tsp vanilla
- 3 eggs
- 1 c all purpose flour
- 1/2 tsp salt
- 1 c chopped walnuts or pecans
Balsamic Steak with Radicchio
By khojnicki
Heat a large skillet over medium high heat
- 4 6 oz. beef eye round steaks
- Kosher salt and freshly ground pepper
- 3 tbsp unsalted butter
- 1-2 tsp sugar, plus a pinch
- 1 clove garlic, sliced
- 2 heads radicchio, torn into pieces
- 1/3 c sun dried tomatoes, thinly sliced, plus more for topping
- 1/4 c balsamic vinegar
- 1/2 cup low sodium chicken broth
- 1/2 c fresh basil leaves, sliced, plus more for topping
Herbed Potato Dumplings
By khojnicki
In a large bowl, mix together the first 8 ingredients
- 1 egg, lightly beaten
- 3/4 c seasoned dry bread crumbs
- 1 tbsp all purpose flour
- 1 tbsp minced fresh parsley
- 1 tbsp minced chives
- 1 1/2 tsp minced fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 1/2 c finely cooked shredded uncooked potatoes
- Additional all purpose flour
Hurry Up Chicken Pot Pie
By khojnicki
Preheat oven to 350 degrees F
- 2 cups chopped cooked chicken breast
- 2 hard-boiled eggs, sliced
- 1/2 cup thinly sliced carrots
- 1/2 cup frozen green peas
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 cup chicken broth
- Salt and pepper, optional
- 1 1/2 cups instant biscuit mix
- 1 cup milk
- 1 stick melted butter
Penne with Crisp Prosciutto, Zucchini and Corn
By khojnicki
Bring a large pot of well salted water to a boil
- Kosher salt
- 5 tbsp olive oil
- 8 thin slices of prosciutto, cut into strips
- 1 medium yellow tomato, thinly sliced
- 2 small zucchini, trimmed, quartered lengthwise and sliced 1 1/2" pieces
- 2 ears of corn, shucked, kernels sliced off or 1 c frozen corn thawed
- 1/2 c freshly grated pecorino romano cheese
- 3 tbsp chopped fresh mint
- 1 lb dried penne
- 2 tsp sherry or cider vinegar
- Freshly ground black pepper