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Recipes
Toasted Almond & Cherry Scones
By khojnicki
Preheat oven to 400 degrees F
- 4.5 oz. all purpose flour
- 3.3 oz. whole wheat pastry flour
- 1/2 c old fashioned rolled oats
- 1/4 c packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 5 tbsp chilled butter, cut into small pieces
- 1 c fat free sour cream
- 1 tsp vanilla extract
- 1/3 c chopped dried cherries
- 1/3 c chopped almonds, toasted
- Cooking spray
- 1/2 c powdered sugar
- 4 tsp 2% reduced fat milk
Peanut Butter Mousse
By khojnicki
Whip heavy cream in mixer bowl fitted with a whip until stiff peaks form
- 1 qt. heavy cream
- 1 c cream cheese
- 4 c peanut butter
- 1/2 c powdered sugar
- 1 tbsp vanilla extract
- 1/2 c milk
Dumpling Soup with Bacon and Snow Peas
By khojnicki
Cook the bacon in a Dutch oven or a large pot over medium high heat until browned around the edges, about 5 mins
- 4 slices thick cut bacon, cut into 1/2" pieces
- 2 tbsp minced, peeled ginger
- 1 bunch scallions, chopped
- Kosher salt
- 1 tsp sugar
- 4 c chicken broth
- 2 tbsp cornstarch
- 2 tbsp sesame oil
- Freshly ground pepper
- 4 oz. snow peas, trimmed and cut into 1" pieces
- 2 plum tomatoes, cut into 1" pieces
- 1 bunch watercress, cut into 2" pieces
- 1 lb frozen Asian style dumplings or potstickers
Polenta with Fontina and Eggs
By khojnicki
Preheat the oven to 400 degrees F
- 2 tbsp plus 1 tsp EVOO
- 1 18 oz. tube prepared polenta, cut into 12 rounds
- 3 cloves garlic, finely chopped
- Pinch of red pepper flakes
- 1 15 oz. can crushed tomatoes
- Kosher salt and freshly ground pepper
- 8 large eggs
- 1 c grated fontina cheese
- 1 tbsp chopped fresh parsley
Grilled Chicken Taco Pizzas
By khojnicki
Make the taco seasoning: Mix all of the ingredients with 1 tbsp each salt and black pepper in a bowl
- Taco Seasoning:
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- Kosher salt and freshly ground black pepper
- Pizzas:
- 1/4 c canola oil, plus more for brushing
- 1 lb skinless, boneless chicken breasts
- 1 16 oz. tube pizza dough
- All purpose flour for dusting
- 1 c shredded mozzarella
- 1 c shredded sharp cheddar
- 1 avocado
- Juice of 1 lime
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1 tbsp diced red onion
- Kosher salt and freshly ground black pepper
- 1 c fresh salsa
- 1/2 c sour cream
- 1/4 c chopped fresh cilantro
Chipotle Chicken Meatball Tacos
By khojnicki
Combine the bread and egg in a large bowl; add 1 tbsp water and mash with a potato masher or fork to make a paste
- 2 thick slices white sandwich bread, torn into small pieces
- 1 large egg
- 1 white onion, finely chopped
- 2 cloves garlic, minced
- 1/4 c chopped fresh cilantro
- 3/4 lb ground chicken
- Kosher salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 jalapeno, seeded and chopped
- 1 chipotle chile pepper in adobo sauce, seeded and chopped
- 1 14 oz. can diced fire roasted tomatoes
- 1/4 tsp dried thyme
- 1/4 tsp ground cinnamon
- 2 bay leaves
- Hard taco shells and assorted toppings, for serving (iceberg lettuce, cilantro, tomatoes, oaxaca cheese)
Cheese Stuffed Portobellos
By khojnicki
Preheat the broiler. Mist a foiled lined broiler pan with cooking spray
- Cooking spray
- 4 6" portobellos
- 4 c spinach, chopped
- 1 c breadcrumbs, preferably panko
- 1 c shredded mozzarella cheese
- 2 shallots, 1 finely chopped, 1 thinly sliced
- 1 large tomato, diced
- 3 tbsp grated pecorino romano cheese, plus shaved pecorino for topping
- 3 tbsp EVOO plus more for drizzling
- Kosher salt and freshly ground pepper
- 1/2 c ricotta cheese
- 4 stalks celery, peeled and thinly sliced
Chicken Broccoli Braid
By khojnicki
Preheat oven to 375 degrees F
- 12 oz. cooked chicken, chopped
- 1 white onion, chopped and cooked
- 1/2 c bell pepper, chopped
- 1 c broccoli, chopped
- 1 clove garlic, pressed
- 4 oz. sharp cheddar cheese, shredded
- 1/2 c mayonnaise
- 2 tsp all purpose dill mix
- 1/4 tsp salt
- 2 packages crescent rolls
- 1 egg white, lightly beaten
- 2 tbsp slivered almonds
Baked Apple Spice Doughnuts
By khojnicki
Coat six muffin cups with cooking spray, and set aside
- Nonstick cooking spray
- 3/4 cup all purpose flour
- 1/3 cup sugar
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp apple pie spice
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 cup butter
- 1 egg, lightly beaten
- 1/3 cup plain low fat yogurt
- 2/3 cup shredded unpeeled apple
- 3 tbsp sugar
- 1/3 tsp ground cinnamon
Pretzel Rolls with Beer Cheese Sauce (Milwaukee Style)
By khojnicki
1. For the pretzels: In the bowl of your standing mixer fitted with the dough hook, combine the warm water and the ...
- For the pretzels:
- 1 cup warm water
- 2 and 1/4 teaspoons active dry yeast (or one packet)
- Vegetable oil
- 2 and 3/4 cups bread flour, plus more for dusting the work surface
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt, plus more for sprinkling on top of the pretzels
- 6 cups water
- 1/4 cup baking soda
- For the beer cheese sauce:
- 4 tablespoons unsalted butter
- 1/2 cup yellow onion, chopped
- 1 bay leaf
- 4 tablespoons flour
- 2 cups beer (I used an IPA. Use whatever kind you have on hand.)
- 1 cup heavy cream
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon ground cloves
- Pinch nutmeg
- 2-3 cups cheddar cheese, grated (I used a sharp cheddar. You may not use all of this. I found that the original recipe was too runny for my tastes, so I added cheese and tasted as I went.)
- Salt and pepper, to taste