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Recipes
Foccacia with Caramelized Onions, Pear and Blue Cheese
By khojnicki
In a large bowl, combine the water, yeast and honey and let stand for 5 minutes
- 1 c warm water
- 1 package active dry yeast
- 1/2 tsp honey
- 2 1/2 c all purpose flour
- 1/2 c plus 1 tbsp EVOO
- 1 tsp kosher salt
- 1 large onion, thinly sliced
- 1 tsp light brown sugar
- 1 large Bosc pear, cored and sliced
- 1/2 c crumbled blue cheese
Roasted Garlic and Red Sweet Pepper Soup
By khojnicki
Preheat the oven to 425 degrees F
- 2 whole garlic bulbs
- 1 large onion, sliced
- 1 tbsp fresh rosemary
- 1 tbsp olive oil
- 4 large red sweet peppers
- 1/3 cup firmly packed stemmed fresh parsley sprigs
- 1/3 cup firmly packed stemmed basil leaves
- 1 fresh jalapeno, seeded and chopped
- 1/4 tsp ground black pepper
- Bottled hot pepper sauce
- 1 32 oz. carton chicken broth
- 1/2 cup light cream
- Shredded fresh basil
Smothered Pork Chops
By khojnicki
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a f...
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops, 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley, for garnish
Bacon Egg and Cheese Ring
By khojnicki
1. Heat oven to 375 degrees
- 1 can of crescent rolls
- 5 large eggs; scrambled
- 1 cup of shredded Colby and Monterrey jack cheese
- 8 slices of cooked bacon (I bought the pre-cooked stuff)
- 1 teaspoon of season salt
Chorizo & Goat Cheese Quiche
By khojnicki
Make the crust: Combine the flour and salt in a food processor and pulse a few times
- Crust:
- 1 3/4 c all purpose flour, plus more for dusting
- 1/2 tsp salt
- 1 stick cold, unsalted butter, cubed
- 3 tbsp cold lard, cubed
- Jalapeno Pesto:
- 6 jalapeno peppers
- 1 1/2 c packed fresh cilantro
- 1 clove garlic, chopped
- 3 tbsp pine nuts
- 1/2 c EVOO
- 1/4 c parmesan cheese
- Kosher salt and freshly ground pepper
- Filling:
- 4 oz. soft goat cheese
- 1 tbsp canola oil
- 1/2 lb chorizo, casings removed
- 1 1/2 c grated fontina cheese
- 1/2 c finely grated cotija cheese
- 2-3 scallions, thinly sliced
- 2 tsp chopped fresh thyme
- 4 large eggs
- 1 c whole milk
- 1 c heavy cream
Wild Rice & Mushroom Soup with Almonds
By khojnicki
Heat the oil in a dutch oven over medium high heat
- Garnishes:
- 1 tbsp EVOO
- 6 oz bacon, thinly sliced crosswise
- 1 lb button mushrooms, quartered
- 1 large yellow onion, cut into medium dice
- 3 medium ribs celery, cut into medium dice
- 1 large carrot, cut into medium dice
- 1/2 c wild rice
- 6 c chicken broth
- 1 smoked ham hock
- 15 sprigs thyme, 10 sprigs flat leaf parsley, 6 sprigs sage and 1 bay leaf tied together with twine
- 5 tbsp unsalted utter
- 1/2 c all purpose flour
- Kosher salt and freshly ground black pepper
- 1 1/2 c heavy cream
- 2 oz slivered almonds, toasted
- 1/4 c thinly sliced chives
Turkey & Veggie White Cheese Enchiladas
By khojnicki
Perfect recipe to use up whatever you have in the fridge
- Filling:
- 3 tbsp olive oil
- 1/2 lb ground turkey
- 1/2 yellow onion, small dice
- 1 cup packed spinach
- 1/2 c frozen corn kernels
- Salt and pepper to taste
- Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp flour
- 3 c low fat milk
- 1 jalapeno, seeded, small dice
- 2 c shredded mozzarella cheese
- Salt and pepper to taste
- 15 small Corn tortillas
- 1 c shredded cheddar cheese
- 1 box zatarans rice and beans mix, cooked (for serving)
Grilled Sweet and Sticky Chicken Thighs with Asparagus and Harissa
By khojnicki
In a large bowl, whisk together the EVOO, tamari, balsamic, honey, garlic, fennel seeds, red pepper, lemon zest and...
- 1/4 c EVOO
- 3 tbsp tamari or dark soy sauce
- 3 tbsp aged balsamic vinegar
- 2 tbsp honey
- 4 cloves garlic, chopped
- 1 tsp fennel seeds
- 1 tsp crushed red pepper
- 1 lemon, zested and juiced
- 8-12 skinless, boneless chicken thighs
- 1 lb medium to large asparagus ends, trimmed and peeled
- Scallions, very thinly sliced on an angle
- Harissa thinned with olive oil
Spanish Omelet with Romesco Sauce
By khojnicki
Prepare the sauce: Preheat the oven to 350 degrees F
- For the Sauce:
- 1/4 cup hazelnuts (with skin)
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup roasted almonds
- 1 slice crusty bread, cut into 1/2-inch cubes
- 2 cloves garlic, sliced
- 1/2 teaspoon red pepper flakes, plus more to taste
- 1 whole peeled canned tomato
- 1/4 cup jarred roasted red peppers (preferably piquillos)
- 1/2 to 1 tablespoon red wine vinegar
- Kosher salt
- For the Omelet:
- 5 large eggs
- Kosher salt
- 1 scallion, minced
- 1/2 cup coarsely grated manchego cheese
- 3 thin slices iberico or serrano ham
Sweet Corn Salad
By khojnicki
Mix all ingredients together thoroughly and serve
- Corn blanched in salted water
- 1/4 of a small red onion
- 2 tbsp cider vinegar
- Salt
- Black pepper
- 2 tbsp EVOO