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Recipes
Pork and Green Chiles Casserole
By jkenb
Trim fat from pork. Cut pork into 1/2-inch cubes
- 1-1/2 pounds boneless pork
- 1 tablespoon cooking oil
- 1 15-ounce can black beans(pinto), rinsed and drained
- 1 14-1/2-ounce can diced tomatoes
- 1 10-3/4-ounce can condensed cream of chicken soup
- 2 4-1/2-ounce cans chopped green chili peppers
- 1 cup quick-cooking brown rice
- 1/4 cup water
- 2 to 3 tablespoons salsa
- 1/2 cup shredded cheddar cheese (2 ounces)
Three Herb Chicken and Mushrooms
By jkenb
1. Preheat oven to 400 degrees F
- 8 chicken thighs (about 4 pounds), skin on
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons snipped fresh rosemary
- 2 tablespoons snipped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh button or cremini mushrooms, halved and/or quartered
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup dry white wine or chicken broth
- 2 tablespoons Dijon-style mustard
- 1 tablespoon snipped flat-leaf Italian parsley
Roasted Chicken and Cauliflower
By jkenb
1. Preheat oven to 400 degrees
- 4 whole chicken legs
- 3 tablespoons extra virgin olive oil
- 4 cups cauliflower florets
- 12 cloves garlic, peeled and smashed
Chicken with green chile sauce
By jkenb
Sprinkle chicken with salt
- 8 boneless skinless chicken breast halves
- 1/2 ½ teaspoon salt
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 3/4 ¾ cup chopped onion
- 1 large clove garlic, minced
- 1 (7 to 8 oz. ) can salsa verde (Green chile sauce)
- 1 cup water
- 1/2 ½ cup chopped cilantro
- 1/3 cup sour cream
Deviled Eggs
By jkenb
Remove yolks mash yolks with mustard, mayonnaise, onion, Tabasco, salt and pepper
- 1 1 1 dozen eggs
- 2 2 2 teaspoons Dijon mustard (or more)
- 1/3 1/3 1/3 cup mayonnaise
- 1 1 1 Tablespoon shallot or onion
- 1/4 1/4 1/4 teaspoon Tabasco sauce
- salt and pepper
- Paprika
Baked Fish Fillets Parmesan
By jkenb
Place filets in greased shallow baking dish
- 4 fish fillets (1 to 2 lbs)
- 3/4 cup sour cream
- 1/2 cup grated parmesan cheese
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- dash of black pepper
Cheese Shrimp Dip
By jkenb
Prepare ahead and store in refrigerator
- 1 can frozen shrimp soup
- 4 slices American Sharp Cheese
- 1 tablespoon lemon juice
- 1/2 foil garlic cheese
- 1 teaspoon Worchestershire Sauce
Creamy Chicken and Veggies Casserole
By jkenb
In heavy saucepan, cook onion in olive oil over medium heat until tender
- 1 • 1 onion, chopped
- 1 • 1 tablespoon olive oil
- 2 • 2 tablespoons flour
- 1 • 1 teaspoon dried thyme leaves
- 1/8 • 1/8 teaspoon pepper
- 1/2 • 1/2 cup whole milk
- 1 • 1 (16 ounce) jar four cheese Alfredo sauce
- 2-1/2 • 2-1/2 cups chopped cooked chicken
- 1 • 1 (16 ounce) package frozen broccoli, carrots, and cauliflower
- 1-1/4 • 1-1/4 cups shredded sharp Cheddar or Havarti cheese
- 1/3 • 1/3 cup grated Parmesan cheese
- 1 • 1 cup flour
- 1/2 • 1/2 teaspoon dried thyme leaves
- 1/4 • 1/4 teaspoon baking powder
- 1/4 • 1/4 cup butter, softened
- 1/2 • 1/2 cup shredded sharp Cheddar or Havarti cheese
- 1/4 • 1/4 cup grated Parmesan cheese
- 1 • 1 egg
Green Chile Mayonnaise
By jkenb
In the bowl of a food processor, combine the mayonnaise, garlic, Hatch, and lime juice and process until smooth
- 1 . 1 cup good-quality mayonnaise
- 2 . 1 teaspoon minced garlic.
- 3 . 3 Hatch hot peppers, roasted (or poblano)
- 4 . 1 tablespoon fresh lime juice.
- 5 . Salt and freshly ground black pepper.
Orzo, Chicken and Artichoke
By jkenb
1. Heat 1 tablespoon olive oil in a large skillet over medium heat
- 3 teaspoons olive oil, divided
- 3 ounces pancetta bacon, diced
- 1 (16 ounce) package orzo pasta
- 5 ounces baby spinach
- 1 clove garlic, minced
- 1/2 medium onion, chopped
- 1 (10 ounce) can artichoke hearts (water-packed), quartered
- 1 1/2 cups cubed, cooked chicken
- 1/2 cup dry white wine
- 1/4 teaspoon crushed red pepper flakes
- 1/8 cup balsamic vinegar
- 2 tablespoons pine nuts, toasted