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Recipes
Barcelona Burgers
By khojnicki
Heat 2 tbsp olive oil in a skillet over medium heat
- 4 tbsp EVOO plus more for brushing
- 9 slices olive bread lightly toasted
- 2 cloves garlic, crushed
- 1/4 c sliced almonds
- 1/2 c chopped roasted red peppers
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp smoked paprika
- Kosher salt
- 1 1/2 lbs ground lamb or beef chuck
- 2 shallots, finely grated
- 4 slices manchego cheese
- Lettuce leaves for serving
Two-Tone Bean Salad with Hazelnuts and Parmesan
By khojnicki
For dressing, in a small bowl whisk together oil, lemon juice, garlic, mustard, salt and pepper until combined
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 2 lbs fresh green beans, trimmed and cut on a diagonal into 1" pieces
- 1/2 cup hazelnuts, toasted and chopped
- Shaved Parmesan cheese
Radish & Arugula Crostini with Brie
By khojnicki
Preheat oven to 400 degrees F
- 16 slices of baquette cut on a bias
- Cooking spray
- 1 1/2 c sliced radishes
- 1 tbsp EVOO
- 1 tbsp fresh lemon juice
- 1/4 tsp ground black pepper
- 1/8 tsp salt
- 4 oz. brie cheese
- 2 c baby arugula leaves
Baked Garlic Brown Sugar Chicken
By khojnicki
Also a great way to turn pork chops into a tasty dinner!
- 4 boneless skinless chicken breasts
- 4 garlic cloves, minced
- 4 tablespoons brown sugar
Broccoli Cheddar Pockets
By khojnicki
Bring a saucepan of lightly salted water to a boil
- Kosher salt
- 1 1/2 c chopped broccoli florets
- 1 3/4 c grated sharp cheddar
- 3 tbsp sour cream
- 2 tbsp chopped fresh chives
- Vegetable oil, for brushing
- All purpose flour, for dusting
- 1 11 oz. tube refrigerated French bread dough
- 1 large egg
Pumpkin Spice Chocolate Chip Cookies
By khojnicki
Whisk flour, pumpkin pie spice, baking soda, baking powder and salt
- 2 1/2 c flour
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 sticks cooled melted butter
- 2 eggs
- 3/4 c granulated sugar
- 3/4 c brown sugar
- 1 tsp vanilla
- 1 1/2 chocolate chips
Sweet Potato Stacks with Sage Browned Butter
By khojnicki
Preheat oven to 375 degrees F
- 1/2 c unsalted butter
- 3 tbsp fresh sage leaves
- 3 garlic cloves, smashed
- 1 1/2 lb sweet potato, peeled and cut into 1/4" thick rounds
- Cooking spray
- 1 1/4 tsp kosher salt, divided
- 1 oz parmesan cheese, grated
Penne Rustica
By khojnicki
Cook penne according to package directions
- 1 pound penne pasta
- Cooked chicken, cut into 1-inch pieces
- 1/2 cup jarred artichoke hearts, quartered
- Cooked zucchini, cut into 1-inch pieces
- 1 cup chopped roasted red peppers
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 3 roasted Roma (plum) tomatoes, diced
- 1/2 cup sliced pimento-stuffed green olives
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan
- Salt
- Freshly ground black pepper
Baked Rigatoni with Roasted Eggplant and Tomato
By khojnicki
Preheat oven to 300 degrees F
- 3 Roma tomatoes
- Sea salt and fresh ground black pepper
- 4 sprigs fresh thyme
- 2 ounces olive oil, plus 2 cups olive oil, plus extra for drizzling
- 2 heads garlic, cloves peeled
- 2 Italian eggplants
- 1/4 pound dried rigatoni
- 2 scallions, cut into 1/4-inch slices
- 1 bunch fresh basil, leaves only
- 1 cup fresh ricotta cheese
- 1/4 cup grated Parmesan
Slow Cooker Ribollita
By khojnicki
Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, 1 tsp salt and 1/2 tsp pepper a...
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1/4 small head green cabbage, sliced
- 4 oz. pancetta, diced
- 1 c dried cannellini beans, rinsed
- 1/4 c tomato paste
- 1/2 c grated parmesan cheese, plus a 2" piece of the rind
- Kosher salt and freshly ground pepper
- 5 thick slices of crusty bread
- 1/4 c chopped fresh leaf parsley
- 3 tbsp EVOO plus more for drizzling
- 3 cloves garlic, sliced