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Recipes
Jamaican Jerk Chicken
By jkenb
To make the marinade, whisk together jerk seasonings, olive oil, soy sauce, vinegar, orange juice and lime juice
- 10 Tbsp. Savory Spice Shop Jamaican Jerk Seasoning
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 3/4 cup vinegar
- 3/4 tablespoon orange juice
- 1/4 cup lime juice
- 12 chicken thighs
Dirt with worms
By jkenb
• In a bowl, whisk milk and pudding mix for 2 minutes
- 2 • 2 cups cold fat-free milk
- 1 • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
- 1 • 1 carton (8 ounces) reduced-fat whipped topping
- 1 • 1 package (16 ounces) reduced-fat chocolate cream-filled sandwich cookies, crushed
- • Gummy worms, optional
Mrs. Finley's Chocolate Cake
By jkenb
Mix sugar and cocoa then add crisco, eggs and 1 tablespoon hot water
- 2 cups sugar
- 1/2 cup cocoa
- 1/2 cup Crisco
- 2 eggs
- 1 tablespoon hot water
- 3/4 cup buttermilk
- 1 cup boiling water
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch salt
No Peak Stew
By jkenb
Braise meat in skillet until brown
- 2 pounds lean heavy beef stew meat (1 heavy beef chuck rough cut)
- 1 package lipton onion soup mix
- 1 can cream mushroom soup
- 2/3 can of water
- 8 ounce can sliced mushrooms
- 1/2 cup red wine
- pepper to taste
Madhattan
By jkenb
combine and shake with ice
- 2 ounces bourbon
- 1/2 ounce sweet vermouth
- 2 - 3 dashes bitters
SPICED HOLIDAY NUTS
By jkenb
Preheat oven to 325 degrees
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. curry powder
- 1/2 tsp. garlic salt
- 1/4 tsp. cayenne pepper
- 1/4 tsp. powdered ginger
- 1/4 tsp. ground cinnamon
- 2 tbsp. olive oil
- 2 cups almonds, pecans, or mixed nuts
Flank Steak with lime Chipolte sauce
By jkenb
1. 1 Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro
- 1/2 • 1/2 lb flank steaks or 1/2 lb tri-tip steak
- 1/2 • 1/2 cup honey
- 2 • 2 tablespoons chipotle chiles in adobo, minced
- 3 • 3 tablespoons Dijon mustard
- 1/2 • 1/2 cup lime juice
- 3 • 3 garlic cloves, minced
- 1/2 • 1/2 teaspoon allspice, ground
- 1 • 1 teaspoon cumin, ground
- 1/2 • 1/2 cup cilantro, chopped
- • salt and fresh pepper, ground
Parmesan Sage Risotto with Pan-Fried Perch
By jkenb
1. Bring broth to a boil in a small saucepan; reduce heat to low and cover to keep warm
- 4 1/2 cups low-sodium chicken broth
- 6 tablespoons olive oil, divided use
- 12 sage leaves, plus 1 teaspoon thinly sliced sage
- 1 cup finely diced onion
- 1 cup Arborio rice
- 1/2 teaspoon salt
- 3/4 cup finely grated Parmigiano-Reggiano
- 4 lake perch fillets
- 1/3 cup flour
- Salt and pepper, to taste
Chipotle-Orange Thighs
By jkenb
Combine marmalade, vinegar, chiles, and adobo sauce in a sauce pan; bring to a boil
- 1/2 cup orange marmalade
- 1 Tablespoon Cider Vinegar
- 1 teaspoon minced chopotle chile in adobo sauce
- 1 teaspoon adobo sauce
- Boneless/skinless Chicken Thighs
Classic Meat Loaf
By jkenb
1. Heat oven to 350°F. Heat oil in medium skillet over medium heat until hot
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 eggs
- 2/3 cup unseasoned dry bread crumbs
- 1/4 cup finely chopped fresh parsley
- 1/2 cup whole milk
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon finely chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 lb. ground beef chuck
- 1/4 lb. ground veal
- 1/4 lb. ground pork
- GLAZE
- 1/3 cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard