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Recipes
Broiled ham slice with a mustard brown sugar glaze
By jkenb
Place ham on a rack in a shallow pan
- 1 • 1 center-cut ready-to-eat ham steak, about 1 1/2 pounds
- 2 • 2 teaspoon dry mustard
- 1/4 • 1/4 cup brown sugar, packed
- 2 • 2 tablespoon vinegar
Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish
By jkenb
1. Heat a grill pan over medium-high heat; lightly coat with cooking spray
- Cooking spray
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 8 skinless, boneless chicken thighs (about 1 1/4 pounds)
- 2 cups cubed fresh pineapple (about 1/2 pineapple)
- 1/2 cup fresh corn kernels (about 1 ear)
- 1/3 cup finely chopped red bell pepper
- 1/4 cup thinly sliced fresh basil
- 3 tablespoons finely chopped red onion
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
Mexican Chicken Pozole Verde
By jkenb
1. In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil
- 7 cups chicken stock or low-sodium broth
- 2 cups water
- 4 chicken breast halves on the bone, with skin
- 1/2 tablespoon olive oil
- 1 pound tomatillos, husked and halved
- 1 small onion, quartered
- 2 poblano chiles, cored, seeded, and quartered
- 2 jalapenos, seeded and quartered
- 4 large garlic cloves, smashed
- 1/2 cup chopped cilantro
- 1 tablespoon oregano leaves
- Salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 3 15-ounce cans of hominy, drained
- Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, and lime wedges, for serving
Pie-Style Spanakopita
By jkenb
Preheat oven to 375 degrees
- 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
- 4 scallions, finely chopped
- 1 cup fat-free ricotta cheese
- 1/3 cup crumbled reduced-fat feta cheese
- 1/4 cup snipped fresh dill
- 1 large egg, lightly beaten
- 1/4 tsp. salt
- 10 (9-inch-by-14-inch) sheets frozen phyllo dough, thawed
Holiday Brown and Wild Rice Pilaf
By jkenb
Pour broth and 1 cup water into a 2 to 3 quart saucepan; add wild rice and brown rice
- 1 carton (32 ounce) chicken broth
- 1 cup uncooked wild rice
- 1 cup uncooked brown rice
- 2 Tablespoons Extra Virgin Olive Oil
- 1 cup finely chopped celery
- 1/4 cup finely chopped shallots
- 1 cup chopped walnuts
- 1 cup coarsely chopped dried apricots
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- Salt and 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 hot 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)
Chicken Frito Pie
By jkenb
Preheat oven to 350 degrees
- 12 tablespoon vegetable oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
- 1 yellow onion, diced
- 3 cloves garlic, diced
- 1 tablespoon chili powder
- 2 cups chicken broth
- 1 (7 ounce) can fire roasted green chiles
- 2 (15 ounces) cans cannellini beans, drained and rinsed
- 2 1/2 cups Fritos (half a 9 1/4 ounce bag)
- 2 cups grated Monterey Jack cheese
Broccoli and Rice Casseroles
By jkenb
1. Preheat oven to 375°. 2
- 2 cups 1% low-fat milk
- 1 cup water
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 3 cups small broccoli florets
- Cooking spray
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped green bell pepper
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 2 ounces light processed cheese, cubed
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) grated Parmesan cheese
Smoke mouth Chili
By jkenb
Cut meat in ¾ inch chunks
- 6 pounds beef
- 1 1/2 cup Olive oil
- 1 1/2 quart blended tomatoes (56 ounces crushed tomatoes)
- 2 cups water (1 cup beef broth and 1 cup chicken broth)
- 1/2 cup chili powder
- 2 tablespoons oregano
- 3 tablespoons ground cumin
- 3 tablespoons salt
- 1 cup chopped chili peppers (5 ground dried ancho peppers)
- 1 cup chopped onions
- 2 tablespoons chopped garlic
- 2/3 cup Masa Harina
- 2 teaspoons liquid red pepper
Crispy Pork Carnitas
By jkenb
1. Rinse and pat dry pork with a paper towel
- • 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
- • 3-4 teaspoons salt
- • 1 teaspoon pepper
- • 1 tablespoon dried oregano (or Mexican oregano)
- • 1 tablespoon ground cumin
- • 1 large brown or white onion , cut into wedges
- • 8 cloves garlic , smashed
- • 2 limes , juiced
- • 2 large oranges , juiced (or 3/4 cup natural orange juice)
- • 3/4 cup coke (Original or Mexican coke is ideal)*
- • 2 bay leaves