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Recipes
Mexican Chocolate Cream Pie
By khojnicki
Preheat the oven to 375 degrees
- Crust:
- 1 1/2 c graham cracker crumbs, divided
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp egg white
- 2 tbsp butter, melted
- Cooking spray
- Filling:
- 1/2 c sugar
- 2 tbsp cornstarch
- 1 tbsp unsweetened cocoa
- 1/4 tsp instant espresso powder
- 1/8 tsp salt
- 1/8 tsp ground red pepper
- 1 large egg
- 1 large egg yolk
- 1 3/4 c reduced fat milk
- 2 oz. dark chocolate, chopped
- 1 1/2 c frozen whipped topping
Chicken and Asparagus Crepes
By khojnicki
Preheat the oven to 425 degrees F
- 3 tbsp unsalted butter, plus more for the dish
- 2 1/2 c shredded rotisserie chicken
- 1 1/2 c ricotta cheese
- 3/4 c grated parmesan cheese plus more for serving
- 1/4 c chopped fresh herbs
- Kosher salt and freshly ground pepper
- 8 store bought crepes
- 1 shallot, sliced
- 1/2 lb asparagus, trimmed and cut into pieces
- 3/4 c low sodium chicken broth
- 1 tsp finely grated lemon zest
Grilled Vegetable Salad with Couscous and Herb Pesto
By khojnicki
Heat the grill to medium high
- 1 c couscous
- 2 c fresh flat leaf parsley
- 1 c fresh mint
- 1 tbsp fresh lemon juice
- 5 tbsp olive oil
- Kosher salt and pepper
- 4 oz. feta cheese, plus more for serving
- 2 small zucchini, halved lengthwise
- 1 ear corn, shucked
- 2 medium portobello mushroom caps
- 1 red pepper, seeded and quartered
- 4 scallions
- 1 15.5 oz. can chickpeas, rinsed
- 2 cups baby spinach
Spring Garlic and Fennel Puree
By khojnicki
In a medium saucepan, bring the cream, garlic and fennel to a simmer
- 1 c heavy cream
- 4 large heads of garlic, cloves peeled
- 1 small fennel bulb, trimmed, cored and thinly sliced crosswise
- 3 tbsp milk
- Salt and freshly ground white pepper
Spinach and Bacon Frittata
By khojnicki
Preheat oven to 350 degrees F
- 6 large eggs
- 1 c ricotta cheese
- 1/4 c grated parmesan cheese
- Coarse salt and pepper
- 5 strips bacon, cut into 1/2" pieces
- 5 boiled potatoes, quartered
- Spinach
- 2 tbsp olive oil
- 2 tsp white wine vinegar
- Boston lettuce
Crockpot Homemade Applesauce
By khojnicki
Combine ingredients in the crockpot
- 8-10 large apples, peeled and cored, cut into chunks
- 1 c sugar
- 1/2 c water
- 1 tsp cinnamon
Steamed Snapper with Tangy Peanut Sauce
By khojnicki
In a medium saucepan, heat 3/4 c oil
- 3/4 c plus 2 tbsp peanut oil
- 1 stalk fresh lemongrass, bottom half only
- 1/4 c minced fresh ginger
- 1/3 c creamy peanut butter
- 1/3 c rice vinegar
- 1 tbsp sugar
- 1 garlic clove, thinly sliced
- 1 c water
- 2 1/2 tsp fish sauce
- 2 tsp Sriracha
- 1/4 c fresh lime juice
- Salt
- Six 7-ounce, thick red snapper fillets
- 2 scallions, thinly sliced
- 1/3 c cilantro leaves
Cinnamon Beef Noodle Soup
By khojnicki
Heat the oil in a heavy skillet over medium heat
- 1 tsp peanut or vegetable oil
- 3 cinnamon sticks
- 6 scallions, cut into 1 1/2" pieces
- 6 cloves garlic, smashed
- 2 tbsp minced fresh ginger
- 1 1/2 tsp anise seeds
- 1 1/2 tsp Asian chile paste
- 7 c water
- 4 c homemade low sodium chicken broth
- 1/2 c soy sauce
- 1/4 c rice vinegar
- 2 1/2 lb boneless beef chuck, cut into 1/4" cubes
- 9 oz. fresh udon noodles
- 1 1 to 1 1/2 bunch bok choy, bottom trimmed and cut into 1" pieces
- 1/2 c fresh cilantro leaves
Corn and Butternut Squash Chowder
By khojnicki
In a large heavy pot, heat oil over medium high; add squash and onion
- 2 tbsp vegetable oil
- 1 1/2 lbs butternut squash, peeled, seeded and cut into 1" chunks
- 1 medium onion, chopped
- 1 box frozen corn kernels, thawed
- 1 1/2 tsp curry powder
- Coarse salt and pepper
- 2 cans vegetable broth
- 1/2 c heavy cream
Salmon with Corn & Avocado Succotash
By khojnicki
Heat 1 tbsp oil in a large skillet over medium-high heat
- 2 tbsp olive oil
- 1 1.25 lb piece skinless salmon filet, cut into 4 pieces
- 1 tsp cayenne pepper
- Kosher salt and pepper
- 2 tbsp fresh lime juice, plus lime wedges for serving
- 2 1/2 cups fresh corn kernels
- 6 oz green beans, cut into 1/4" pieces
- 2 plum tomatoes, cut into 1/2" pieces
- 1/2 medium red onion, finely chopped
- 1 avocado, cut into 1/2" pieces
- 1/4 c fresh basil leaves, torn