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Recipes
Marbled Stuffed Potatoes
By khojnicki
Preheat the oven to 400 degrees F
- 4 large russet potatoes
- 1 large sweet potato
- 1/4 c sour cream
- 3 tbsp unsalted butter, cut into pieces and softened
- 2 scallions, thinly sliced
- 3/4 c shredded sharp cheddar cheese
- Pinch of freshly ground nutmeg
- Kosher salt and freshly ground pepper
- Extra virgin olive oil, for brushing
Cauliflower-Kale Soup with Crispy Kale Topping
By khojnicki
Preheat oven to 450 degrees F
- 1 large head cauliflower, cut into florets
- 5 tbsp olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 bunch curly kale leaves, stems removed, leaves torn into 1" pieces
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 7 c chicken broth
- 1/3 c pine nuts, toasted
Chicken with Quick Chile Verde
By khojnicki
Heat a grill pan over medium high heat
- 4 skinless, boneless, chicken breasts
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 tbsp olive oil
- 1/2 c chopped onion
- 1 tsp sugar
- 1/4 tsp ground cumin
- 1/4 tsp crushed red pepper
- 8 oz. tomatillos, coarsely chopped
- 1 large jalapeno pepper, seeded and chopped
- 1 tbsp fresh lime juice
- 1/4 c chopped fresh cilantro
Beet Salad with Mushrooms, Goat Cheese and Arugula
By khojnicki
Preheat oven to 450 degrees F
- 12 oz. mushrooms
- Salt
- Pepper
- 10 tbsp olive oil
- 24 baby beets
- 1 shallot
- 2 tbsp sherry vinegar
- 1 tsp dijon mustard
- 5 oz arugula
- 2 oz goat cheese
Buttercream Frosting
By khojnicki
Place butter in mixer bowl
- 1/3 c butter, softened
- 1/4 c cream or evaporated milk
- 1 tsp vanilla
- 1/4 tsp salt
- 4 c powdered sugar, divided
- Low fat milk, if necessary
Caprese Bites
By khojnicki
Wrap a prosciutto piece around a mini mozzarella ball
- Prosciutto
- Mini mozzarella balls
- Cherry tomato
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
By khojnicki
Preheat oven to 400 degrees F
- 2 c uncooked penne or other tube shaped pasta
- 12 asparagus spears
- 12 cherry tomatoes
- 4 tbsp EVOO
- 3/8 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 tbsp minced shallots
- 2 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- 1 tsp dried herbs de provence
- 1 1/2 tsp honey
- 2 c baby arugula
- 1/2 c crumbled goat cheese
Pork Chops w/ Corn-Bacon Slaw
By khojnicki
Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, ¼ tsp salt and pepper to t...
- 1/2 c buttermilk
- 1/4 c mayonnaise
- 2 tbsp chopped fresh parsley
- 2 tbsp apple cider vinegar
- 1 clove garlic, grated
- 1/4 tsp sugar
- Kosher salt and freshly ground pepper
- 4 center cut bone in pork chops
- 4 slices bacon
- 2 ears corn, kernels removed
- 4 c shredded coleslaw mix
- 1 c cherry tomatoes, halved
pesto stuffed shells
By khojnicki
STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting ...
- 12 oz. jumbo shell pasta
- 15 oz. part skim ricotta
- 4 oz. (1 cup) shredded mozzarella
- 1/2 cup basil pesto
- 1 large egg
- 2 cups fresh spinach (optional)
- 1 Tbsp cooking oil
- 3 cups (1 jar) pasta sauce
Herb and Mustard Sirloin with Baked Potatoes
By khojnicki
Microwave potatoes until done Mix herbs and mustard and rub steak Heat large cast iron skillet and add 1 tbsp but...
- 4 small russet potatoes, scrubbed
- 1.5 lbs sirloin steak
- 2 tbsp spicy mustard
- 2 tsp herb de provence
- 5 tbsp unsalted butter
- Salt & Pepper
- 2 tbsp chopped fresh chives or scallions