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Recipes
Sausage Cauliflower Spaghetti
By khojnicki
Bring a large pot of salted water to a boil
- Kosher salt
- 12 oz. spaghetti
- 3 tbsp extra virgin olive oil
- 12 oz. sweet italian sausage, casings removed
- 6 cloves garlic, sliced
- 1 small head of cauliflower broken into florets
- 1 bunch scallions, chopped
- 1 c grated pecorino romano cheese
Spareribs
By khojnicki
Combine all ingredients and spread over spareribs in a choice baking pan
- 4 4 4 c water with bullion
- 3/4 3/4 3/4 c sugar
- 1 1 1 c vinegar
- 1/2 1/2 1/2 c ketchup
- 1/2 1/2 1/2 c soy sauce
- 1 1 1 tsp garlic
- 4 4 4 tbsp cornstarch
- 1/2 1/2 1/2 c cold water
Rigatoni with Sun Dried Tomato and Fennel Sauce
By khojnicki
Bring a large pot of well salted water to a boil
- Kosher salt
- 2 tbsp 2 tbsp EVOO
- 1 c 1 c chopped fennel
- 2 medium cloves 2 medium cloves of garlic, coarsely chopped
- 1 c 1 c heavy cream
- 1 c 1 c chicken broth
- 1/3 c 1/3 c sun dried tomatoes, coarsely chopped
- 1/4 tsp 1/4 tsp crushed red pepper flakes
- 1 lb 1 lb rigatoni
Hot Cocoa
By khojnicki
Heat up first four ingredients on low flame
- 1 quart 1 quart milk
- 1 c 1 c half and half
- 1 tbsp 1 tbsp instant coffee
- 1 tbsp 1 tbsp sugar
- package package of semi sweet chocolate
Watercress Salad with Steak, Sauteed Shallots and Stilton
By khojnicki
In a small bowl, whisk 2 tbsp oil, lemon juice, worcestershire sauce, mustard and a generous pinch of salt
- 3 tbsp EVOO
- 1 tbsp fresh lemon juice
- 1/2 tsp worcestershire sauce
- 1/2 tsp dijon mustard
- Kosher salt
- 1 12-14 oz strip steak or rib eye
- Freshly ground black pepper
- 4 large shallots, sliced 1/4" thick
- 6 c watercress, torn into pieces
- 2 oz. stilton blue cheese, crumbled
Six Layers and a Chip Dip
By khojnicki
On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a lar...
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 teaspoons chili powder
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 2 cups lowfat shredded Cheddar
- 2 ripe avocados, preferably Hass
- 1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
- 2 cups chopped romaine lettuce
- 1 1/2 cups nonfat yogurt, preferably Greek
- 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
- 3 ripe medium tomatoes, diced
- 5 scallions (white and green), thinly sliced
- Baked tortilla chips, for dipping
Sticky Bun Breakfast Ring
By khojnicki
Spray a fluted pan with non-stick spray
- 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
- 3 Tbsp. butter, melted
- 1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
- 1/3 C. packed light brown sugar
- 1/2 tsp. cinnamon
- 1/4 C. chopped pecans, optional
- 1/4 C. chopped almonds, optional
Chicken Baked on a Bed of Bread and Swiss Chard
By khojnicki
Preheat the oven to 350 degrees F
- 1/2 lb day old peasant bread, cut into 1" cubes
- 1/4 c EVOO
- 1/4 c salted capers, rinsed well
- 1/4 c golden raisins, coarsely chopped
- 1 large bunch of Swiss chard, stems finely chopped and leaves torn into pieces
- 3 shallots, thinly sliced
- 3 garlic cloves, coarsely chopped
- 1/2 tsp minced thyme
- Salt and freshly ground pepper
- One 3.5 lb chicken, skinned, and cut into 8 pieces or 8 skinless bone-in chicken thighs and/or drumsticks