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Recipes
Pasta Shells Florentine
By jkenb
1. In a large pot of salted water boil pasta shells until al dente
- 16 jumbo pasta shells
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 6 ounces low fat mozzarella cheese, shredded
- 1 cup low-fat cottage cheese
- 1 egg white
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 2 tablespoons Italian seasoning
- 1 (16 ounce) jar spaghetti sauce
Roasted New Potatoes with Shallots and Sage
By jkenb
Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is w...
- 2 tablespoons butter
- 1/4 cup chopped fresh sage
- 2 pounds medium-size red-skinned potatoes, scrubbed, quartered
- 1 teaspoon dried rubbed sage
- 8 shallots, peeled, halved lengthwise
Shrimp in Cream-Cheese Sauce
By jkenb
Thaw soups in hot water for 10 minutes or as label directs
- 2 - 10 ounce cans frozen condensed cream of shrimp soup
- 2 - 3 ounce packages of cream cheese
- 1 – 8 ounce can water chestnuts, drained and slices
- 1 – 4 ½ ounce can small shrimp, drained
- 1 tablespoon chopped parsley
- 2 teaspoons lemon juice
- 1/4 ¼ teaspoon garlic salt
- 1/4 ¼ teaspoon paprika
- Toast Points
Buffalo Chicken Thighs
By jkenb
1. Preheat oven to 375°. 2
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 8 bone-in chicken thighs, skinned
- 1 tablespoon olive oil, divided
- 3 tablespoons hot sauce
- 1 tablespoon butter
Somerset Steak Sauce
By jkenb
Melt butter in skillet add mushrooms, salt and pepper
- 2 2 2 tablespoons butter
- 6 6 6 cups sliced fresh button mushrooms (1 pound)
- 1/4 1/4 1/4 teaspoon salt
- 1/8 1/8 1/8 teaspoon pepper
- 1/2 1/2 1/2 cup whipping cream
Trout a La Meuniere
By jkenb
Instructions Preheat the oven to 200 degrees F
- 4 • 4 (6-ounce) trout fillets
- 1 • 1 teaspoon salt, plus more for seasoning
- 1 • 1 teaspoon Essence
- 1 • 1 cup all-purpose flour
- 2 • 2 tablespoons olive oil
- 1 • 1 stick, cubed, softened unsalted butter
- 1 • 1 tablespoon minced shallots
- 2 • 2 tablespoons white wine
- 1/4 • 1/4 cup lemon juice
- 2 • 2 tablespoons chopped fresh parsley leaves
- • Freshly ground pepper
Smoked Chicken Chowder
By jkenb
Line a baking pan with foil
- 2 • 2 cups frozen corn, thawed
- • Olive oil for drizzling over corn
- • 12-oz. or 16-oz package of bacon
- 3 • 3 medium or 2 large onions, chopped quite small
- 2 • 2 medium or 1 large potato, peeled and diced about 1/2 or 1/4 inch
- 3 • 3 cloves garlic, minced
- 2 • 2 (or to taste) fresh jalapenos, seeded and minced fine
- 1/4 • 1/4 cup flour
- 3 • 3 cans chicken broth
- 2 • 2 cups (one pint) heavy cream
- 1 • 1 can petite diced tomatoes, juice drained (I prefer the fire-roasted ones, but can't always find them. Regular ones will do fine.)
- 1 • 1 cup shredded Monterrey Jack cheese, plus additional for garnish
- 1/2 • 1/2 cup chopped cilantro
- 2 •2 chipotle chiles in adobo sauce, chopped fine or pureed, (the canned kind – but 2 chiles, not 2 cans of chiles)
- 1 •1 tsp. to 1 Tbsp. of adobo sauce from the can of chiles (to taste – it’s very hot)
- 1 • 1 pound of smoked chicken breast with skin, bones and fat removed, diced into approx. 1/2” pieces. (The BBQ restaurant in my area sell it boneless by the pound.)
- • Salt and pepper
- • Chopped green onions for garnish
Kahlua Supreme
By jkenb
Add soda and serve with a straw and spoon
- 1 scoop vanilla ice cream
- 1 part sweet cream
- 2 parts kahlua
Smoked Onion Dip and BBQ Chicken Quesadillas
By jkenb
For the dip: Pulse smoked onion in a food processor until finely chopped
- FOR THE DIP:
- 1 whole Smoked Onion
- 1 cup Mayonnaise
- 1/2 cups Sour Cream
- 2 teaspoons Worcestershire
- 1/2 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 1/4 teaspoons Liquid Smoke
- _____
- FOR THE QUESADILLAS:
- 8 whole Flour Tortillas
- 1/2 cups BBQ Sauce
- 2 cups Shredded Sharp Cheddar Cheese
- 1 cup Thinly Sliced Red Onion
- 2 cups Shredded Chicken
Creamed Spinach
By jkenb
1. In a large pot of rapidly boiling salted water cook fresh spinach (if using) for 1 minute
- 2 10 ounce bag spinach (large stems removed) or two 10-oz. pkg. frozen chopped spinach, thawed
- 1/2 cup chopped onion
- 2 - 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup whipping cream
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg