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Recipes
Pear and Gargonzola Salad with Candied Walnuts
By jkenb
Line a baking sheet with foil; coat with PAM
- 1/2 cup walnut pieces
- 1/4 cup sugar
- 1 tablespoon olive oil
- 1 pear, preferably read skinned
- 1/3 cup prepared vinaigrette dressing
- 6 cups mixed greens
- 1/2 cup dried cherries or cranberries
- 1/2 cup crumbled gorgonzola cheese
Green Beans with Shallot Butter
By jkenb
Melt butter in small saucepan over medium heat
- 3 Tablespoons butter
- 2 Tablespoons minced shallots
- 2 Teaspoons grated lemon peel
- 1 1/4 1 ¼ pounds green beans (4 cups)
- 1 Tablespoon lemon juice
- 1/4 ¼ Teaspoon Salt
- 1/4 ¼ Teaspoon Pepper
Sausage Pasta Casserole
By jkenb
Preheat the oven to 425 degrees F
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- Kosher salt
- 1 pound rigatoni
- 1 pound sweet Italian sausage, removed from the casings
- 1 medium onion, sliced
- 1 medium bulb fennel, trimmed, cored and sliced
- 3 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1 28 -ounce can whole tomatoes, crushed by hand
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, coarsely chopped
- 2 cups shredded mozzarella cheese (8 ounces)
- 1/2 cup grated parmesan cheese (1 ounce)
Ken's Chicken and Sausage Gumbo
By jkenb
Combine the oil and flour in a large cast-iron Dutch oven over medium heat
- 2-cup vegetable oil
- 2-cup flour
- 3 cup chopped onions
- 2 cup chopped celery
- 2 cup chopped bell pepper
- 2 pound smoked sausage, Andouille, cut crosswise into 1/2 inch slices
- 1 tablespoon salt
- 1/2 teaspoon cayenne
- 6 bay leaves
- 12 cups water
- 1 - whole chicken
- Tony Chachere’s seasoning
- 4 tablespoons chopped parsley
- 1 cup chopped green onions
- 2-tablespoon file powder
Green Goddess Carrot Salad
By jkenb
1. Preheat oven to 425°F
- 1 lb. slim baby carrots, trimmed and cut lengthwise in half (or in quarters if large)
- 1 tbsp. olive oil
- 1 c. Green Goddess Dressing
- 1 head Bibb lettuce, leaves separated and torn
- Green Goddess Dressing
- 3/4 c. buttermilk
- 1/2 c. mayonnaise
- 1/3 c. plain Greek yogurt
- 4 anchovies or 2 tsp. anchovy paste
- 2 tbsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- 1 small clove garlic
- Pinch of sugar
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. loosely packed fresh parsley
- 1/4 c. packed fresh basil
- 3 tbsp. fresh tarragon
- 2 tbsp. snipped fresh chives
Sausage, Bacon, and Sour Cream Frittata
By jkenb
In a 12 inch, ovenproof frying pan or cast iron skillet, cook bacon over medium-low until crispy
- 4 slices Bacon
- 1/2 pound Sweet Italian Sausage
- 8 large eggs
- 1/2 teaspoon each salt and pepper
- 1/3 cup sour cream
- 1/2 cup grated cheddar cheese
- 4 scallions, green onions, sliced thin
Swedish Tea Ring
By jkenb
Prepare dough as in regular or 1 hour method
- 1 package Pillsburry hot roll mix
- 1 cup cooked prunes
- 1/4 cup prune juice
- 1/4 teaspoon cinnamon
- 1 tablespoon lemon jice
- 1/4 cup sugar
- 1/8 teaspoon salt
Chicken Jambalaya
By jkenb
1. Cut chicken into 1-inch pieces; place in a small bowl and toss with Cajun seasoning
- 8 oz. skinless, boneless chicken breast halves
- 2 tsp. Cajun seasoning
- 8 oz. fully cooked spicy or mild link sausage, sliced
- 1 small red onion, cut in thin wedges
- 2 yellow, green, and/or orange sweet peppers, cut in bite-size strips
- 2 14-1/2-oz. cans no-salt-added stewed tomatoes
- Coarsely chopped fresh parsley (optional)
Parmesan Onion Canapés
By jkenb
Preheat oven to 400 degrees
- 3/4 Cup Onion, finely minced
- 1 Tablespoon Sour Cream
- 2 Tablespoon Mayonnaise
- 1/3 Cup Grated Parmesan Cheese
- Smoked Paprika
- 5 to 6 Sliced Firm White Bread
Pesto Sauce
By jkenb
Mix together
- 2/3 • 2/3 cup packed coarsely chopped fresh basil
- 1/3 • 1/3 cup grated Parmesan cheese
- 1/3 • 1/3 cup olive oil
- 2 • 2 tablespoons pine nuts or sunflower kernels
- 1/2 • 1/2 teaspoon salt
- 1/8 • 1/8 teaspoon pepper
- 1 • 1 garlic clove, peeled