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Recipes
Farfalle Casserole
By khojnicki
Cook pasta. Saute escarole and zucchini
- Farfalle
- Escarole
- Zucchini
- Fontina
- Parmesan
- 4 sliced garlic cloves
- Pinch red pepper flakes
- 28 oz. can plus 15 oz. can crushed tomatoes
- 1 c water
- 4 large basil sprigs
- Salt
- 1 c parsley chopped
- 1 c basil chopped
Chicken, Arugula and Radish Pizza
By khojnicki
Place a baking sheet in the oven
- 1 12" thin pizza crust
- 2 tbsp EVOO
- 1 1/2 c skinless boneless chicken breast, shredded
- 1/3 c ricotta cheese
- 1.5 oz. goat cheese, crumbled
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper
- 2 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1 1/2 c arugula
- 1/2 c thinly sliced radishes
Brown Butter Pumpkin Cupcakes
By khojnicki
Preheat oven to 325 degrees Fahrenheit
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground gloves
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- Cinnamon Cream Cheese Frosting
- recipe from Baked Perfection
- 1 stick unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups confectioners' sugar, sifted
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Broccoli Soup
By khojnicki
Place steamed broccoli in a blender and blend until pureed
- 1 head broccoli, cut into florets and steamed
- 2 cups chicken broth, or more for thinning
- 1/2 cup heavy cream
- Salt and pepper
Italian Baked Chicken and Pastina
By khojnicki
Preheat the oven to 400 degrees F
- 1 cup pastina pasta (or any small pasta)
- 2 tablespoons olive oil
- 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 cup diced onion (about 1/2 a small onion)
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon butter, plus more for buttering the baking dish
Pretzle Crusted Fried Cheese
By khojnicki
Make the fried cheese: pulse the provolone and parmesan in a food processor until the cheese gathers into a ball; t...
- Fried Cheese:
- 8 oz. provolone or mozzarella, cubed
- 2 tbsp grated parmesan cheese
- 4 oz. yellow cheddar cheese, cubed
- 1 1/2 c plus 2 tsp all purpose flour
- 1 8 oz. bag thin pretzel sticks
- Freshly ground pepper
- 4 large eggs
- 5 tbsp spicy mustard
- Peanut oil, for frying
- For sauce:
- 2 tbsp horseradish, drained
- 1 tbsp spicy mustard
- 1/4 c sour cream
Mahi Mahi Tacos
By khojnicki
Put a large piece of aluminum foil on a baking sheet
- 1 1/2 lbs mahi mahi fillets
- Kosher salt
- 1 tbsp chile powder
- Juice of 1 lime
- 2 oranges, 1 juiced, 1 halved and sliced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 3 scallions, roughly chopped
- 2 tsp apple cider vinegar
- 1 tsp packed brown sugar
- 8 sprigs thyme
- 6 bay leaves
- Corn tortillas and toppings (avocado)
Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto
By khojnicki
Bring a large pot of salted water to a boil, salt it and add the pasta
- Pesto:
- Salt and pepper
- 1 lb curly edged long cut pasta or long wide pasta
- 3 tbsp pine nuts
- 1 c flat leaf parsley
- 1/2 c fresh tarragon leaves
- 1/2 c fresh mint leaves
- 2 cloves garlic
- 1 tsp lemon zest
- Parmigiano reggiano
- 1/4 c EVOO
- Cream sauce:
- 2 tbsp butter
- 1 large shallot, finely chopped
- 1/4 lb thick cut prosciutto cut into 1/4" cubes
- 1 box frozen sweet peas
- 1/2 c white wine or chicken stock
- 1 c heavy cream
Fast-fix Caprese pizza toast
By khojnicki
Preheat oven to 400F (200C)
- 1 cup (250 mL) coarsely chopped fresh basil
- 1 garlic clove, minced
- 1/4 cup (50 mL) olive oil
- pinches of salt and pepper
- 1 thick focaccia loaf
- 1 1/2 cups (375 mL) grated mozzarella
- 6 large balls bocconcini
- 5 plum tomatoes
Fried German Potato Salad
By khojnicki
Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes)
- 6 Yukon gold potatoes, medium size, cut into large dice
- 8 ounces thick sliced bacon, cut into pieces
- Canola oil
- Salt and freshly ground black pepper
- 1/2 red onion, diced
- 2 tablespoons capers, drained
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil