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Recipes
Two Tone Potato Salad
By khojnicki
Put the blue potatoes in a medium saucepan and yukon gold potatoes in a large saucepan and cover both with water
- 1 lb small blue potatoes, scrubbed
- 4 lbs medium yukon gold potatoes, scrubbed
- 2 c mayonnaise
- Juice of 2 lemons
- 1/2 c sweet pickle relish
- One 3 oz. jar pickled cocktail onions, drained and thinly sliced
- 2 tsp kosher salt
- 2 tsp fresh dill
- 3/4 tsp freshly ground black pepper
- 2 large celery ribs, cut into 1/4" dice
- 1/2 c minced red onion
- 1/2 c minced chives, plus more for garnish
- Smoked paprika and lemon wedges, for serving
Rhubarb-Brown Sugar Crumble
By khojnicki
Position a rack in the center of the oven and heat the oven to 350 degrees F
- Topping:
- 1 tbsp unsalted butter, softened
- 4 1/2 oz. all purpose flour
- 1 c lightly packed light brown sugar
- 1/2 c old fashioned oats
- 1/2 tsp ground cinnamon
- Kosher salt
- 4 oz. cold unsalted butter, cut into small pieces
- Filling:
- 7 c 1/3" sliced rhubarb
- 1 c lightly packed light brown sugar
- 1/4 c cornstarch
- 1 tbsp fresh lemon juice
- 2 tsp finely grated lemon zest
- Kosher salt
Brown Rice, Tomatoes and Basil
By khojnicki
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt
- 1 cup Texmati brown rice
- 2 teaspoons kosher salt, divided
- 1/4 cup Champagne or rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon good olive oil
- Freshly ground black pepper
- 1 pound ripe tomatoes, large-diced
- 1 cup packed basil leaves (1 large bunch), chopped
Cowboy Chicken Casserole
By khojnicki
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the or...
- 2 pounds skinless, boneless chicken breasts
- 2 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1 1/2 tablespoons fresh lime juice
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 1/4 teaspoons salt
- 1/4 teaspoon dried Mexican oregano
- 2 bay leaves
- 6 tablespoons unsalted butter
- 1 pound white button mushrooms, wiped clean and stems trimmed, quartered
- Pinch freshly ground black pepper
- 4 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 12 cups tortilla chips
- 2 cups finely chopped onions
- 1 cup finely chopped bell peppers
- 2 jalapeno peppers, stem and seeds removed, finely chopped, optional
- 8 ounces grated Pepper Jack
- 8 ounces grated Cheddar
- 1 tablespoon Emeril's Southwest Seasoning, recipe follows
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup chopped drained canned tomatoes
- 1 (4-ounce) can diced green chiles, drained
Roast Chicken with Mustard Cream Sauce
By khojnicki
Preheat the oven to 400 degrees F
- 1 chicken, 4-4.5 lb
- 2 tbsp dijon mustard
- 2 tsp extra virgin olive oil
- 3 tbsp chopped fresh tarragon, plus 1 sprig
- Kosher salt and freshly ground pepper
- 3-4 cloves garlic, peeled but left whole
- 1 3/4 c reduced sodium chicken broth
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1/3 c heavy cream
Sausage Cups
By khojnicki
Preheat oven to 350 degrees F
- 1 lb bob evans original roll sausage
- 1 package won ton wrappers
- 1 c Monterey Jack cheese, shredded
- 1 c cheddar cheese, shredded
- 1/2 c ranch dressing
Vodka Cream Pasta
By khojnicki
Heat a large skillet over moderate heat
- 1 tbsp extra virgin olive oil, once around the pan in a slow stream
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 32 oz can crushed tomatoes
- Coarse salt and pepper
- 16 oz pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
Smoky Kale Chips
By khojnicki
Remove the center ribs and stems from the kale
- 1 bunch of kale
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp salt
Flank Steak and Roasted Pepper Roll-Ups
By khojnicki
Whisk together oil, vinegar, salt and pepper in a wide, shallow dish
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (3/4- to 1-pound) flank steak
- 1 small bunch arugula, stemmed removed
- 3 to 4 roasted red peppers, cut into 1-inch long, 1/2-inch wide strips
Grilled Brie, Turkey and Pear Sandwiches
By khojnicki
In a small bowl, toss the pear with lemon juice
- 1/2 ripe pear, cored and thinly sliced
- 1 tsp fresh lemon juice
- 1 1/2 c shredded cooked turkey or chicken
- 1 1/2 tsp lightly chopped fresh thyme leaves
- 8 slices whole grain sandwich bread
- 2 tbsp Dijon mustard
- 8 oz sliced brie
- 4 tsp unsalted butter