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Recipes
Greek Garden Pasta Salad
By jkenb
1. Cook pasta according to package directions
- 6 ounces dried whole grain or multigrain bow tie or rotini pasta (2 2/3 cups)
- 16 ounce carton regular plain fat-free yogurt or plain fat-free Greek yogurt (2/3 cup)
- 1/3 cup light mayonnaise or salad dressing
- 2 tablespoons fat-free milk
- 2 tablespoons snipped fresh dill weed or 1 1/2 teaspoons dried dill weed
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups chopped English cucumber
- 1 1/2 cups halved grape tomatoes
- 1 medium green sweet pepper, chopped(3/4 cup)
- 1/3 cup sliced green onions
- 1/3 cup quartered pitted Kalamata olives
Pineapple Shrimp Skewers
By jkenb
Combine 2 cups of pineapple, brown sugar, vinegar, soy sauce and garlic in a blender on high until smooth
- 5 5 5 cups pineapple large diced
- 1/2 1/2 1/2 cup light brown sugar, packed
- 1/2 1/2 1/2 cup white wine vinegar
- 1/4 1/4 1/4 cup soy sauce
- 2 2 2 cloves garlic
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 2 2 2 pounds shrimp, peeled and deveined
- 1/4 1/4 1/4 cup vegetable oil
- 12 12 12 wooden skewers
Chicken Enchilada Pasta
By jkenb
1. Preheat oven to 350 degrees F
- 1 12-oz. pkg. dried jumbo shell macaroni
- 3 large green and/or red sweet peppers, chopped
- 1-1/2 cups chopped red onion
- 1 fresh jalapeño chile pepper, seeded and chopped
- 2 Tbsp. vegetable oil
- 2 cups chopped cooked chicken
- 1 16-oz. can refried beans
- 1/2 of a 1.25 oz. envelope taco seasoning mix (3 Tbsp.)
- 2 10-oz. cans enchilada sauce
- 1 8-oz. pkg. shredded Mexican-style four-cheese blend
- 1 cup sliced green onions
- 2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
- Avocado dip and/or sour cream
Salmon Party Log
By jkenb
Drain and flake salmon, removing skin and bones
- 1 pound can (2 cups) salmon
- 8 ounce package cream cheese, softened
- 1 tablespoon lemon juice
- 2 teaspoon grated onion
- 1 teaspoon prepared horseradish
- 1/4 teaspoon salt
- 1/4 teaspoon liquid smoke
- 1/2 cup chopped pecans
- 3 tablespoons chopped parsley
LEMON CHESS PIE
By jkenb
1. MAKING THE FILLING: In a bowl, beat the eggs with the sugar
- FILLING
- 1 . 4 large eggs
- 2 . 1 1/2 cups sugar
- 3 . 1 tablespoon white cornmeal
- 4 . 1 tablespoon all-purpose flour
- 5 . 1/2 teaspoon salt
- 6 . 5 tablespoons unsalted butter, melted
- 7 . 1/2 cup buttermilk
- 8 . 1/3 cup fresh lemon juice
- 9 . Finely grated zest of 1 lemon
- 10 . 1 teaspoon pure vanilla extract
Spicy Asparagus Stir-Fry
By jkenb
Snap off tough bottom ends of asparagus and discard
- 1 ½ pounds pencil thin or medium asparagus
- 2 tablespoon vegetable oil
- Salt and pepper
- 1 teaspoon grated or minced garlic
- 1 teaspoon grated fresh ginger
- 1 serrano or jalapeno chili, finely chopped
- 2 teaspoon toasted sesame oil
- 3 scallions, slivered
- 1 or 2 red Fresno Chilies, thinly sliced into rings
- 1 teaspoon toasted sesame seeds
- Handful of cilantro sprigs
German Potato Salad
By jkenb
Cook bacon until crisp, drain and crumble, reserving ¼ cup fat
- 1/2 ½ pound bacon
- 1/2 ½ cup chopped onion
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 1/2 1 ½ teaspoons salt
- 1 teaspoon celery seed
- 1/2 ½ cup vinegar
- 6 cups sliced cooked potatoes
- 2 hard-cooked eggs, sliced
- parsley and pimiento
- bacon curls
Smoky Bolognese Bake
By jkenb
Heat oven to 375 degrees. Spray 13 x 9 inch glass or ceramic baking dish with cooking spray
- 8 ounces penne pasta
- 8 ounces ground beef (85 % lean)
- 8 ounces smoked andouille sausage, sliced
- 1 cup finely chopped carrot
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 (14.5 ounce) can fire-roasted crushed tomatoes
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 tablespoon smoked paprika
- 3/4 teaspoon salt
- 2 cups shredded smoked mozzarella cheese
Bleu Cheese Crumble
By jkenb
Preparing the cheese, garlic and onion: if not crumbled do so
- 9 ounces bleu cheese, crumbled
- 2 garlic cloves
- 1/2 ½ cup chopped red onion
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- Pepper to taste
Seafood Gumbo
By jkenb
Place an 8-quart stockpot over medium heat, and add the oil
- 3/4 • 3/4 cup vegetable oil
- 1 • 1 cup all-purpose flour
- 1 1/2 • 1 1/2 cups finely chopped onions
- 3/4 • 3/4 cup finely chopped green bell peppers
- 3/4 • 3/4 cup finely chopped celery
- 2 • 2 tablespoons minced garlic
- One • One 12-ounce bottle amber beer
- 6 • 6 cups Shrimp Stock
- 1/4 • 1/4 teaspoon dried thyme
- 2 • 2 bay leaves
- 1/2 • 1/2 pound gumbo crabs (about 2)
- 2 • 2 teaspoons Worcestershire sauce
- 1 • 1 tablespoon salt
- 1/2 • 1/2 teaspoon cayenne pepper
- 1 • 1 pound medium shrimp, peeled and deveined
- 1 • 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
- 1 • 1 tablespoon Emeril's Original Essence
- 2 • 2 cups shucked oysters with their liquor
- 1/4 • 1/4 cup chopped fresh parsley
- 1/2 • 1/2 cup chopped tender green onion tops
- • White Rice, for serving