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Recipes
Creamy Pappardelle with leeks and bacon
By jkenb
Heat oil and butter in a large heavy pot over medium heat
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
- Kosher salt
- 3/4 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 1 pound pappardelle or fettuccine
- 1 cup finely grated Parmesan or Grana Padano
Creamy Chicken Manicotti
By jkenb
1. Preheat oven to 400 degrees F
- 8 dried manicotti shells
- 1/4 cup finely chopped onion
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 6-ounces chicken thighs
- 1/2 cup chopped cooked ham
- 1 egg yolk
- 1/2 teaspoon ground nutmeg
- 1-1/4 cups grated Parmesan cheese
- 1 15-ounce container ricotta cheese
- Freshly ground nutmeg (optional)
- Snipped fresh flat-leaf parsley (optional)
Creamed Spinach
By jkenb
1. In a large pot of rapidly boiling salted water cook fresh spinach (if using) for 1 minute
- 2 10 ounce bag spinach (large stems removed) or two 10-oz. pkg. frozen chopped spinach, thawed
- 1/2 cup chopped onion
- 2 - 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup whipping cream
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Stuffed French toas
By jkenb
Combine cream cheese, sugar and cinnamon in medium bowl
- 6 oz of cream cheese softened
- 3 tbsp Sugar
- 1/4 ¼ tsp. cinnamon
- 8 slices of good quality sandwich bread
- 1 lg. egg
- 1 c. cold water
- 1/2 ½ c. all purpose flour
- 1 tsp. vanilla extract
- 4 tbsp. Unsalted butter
- Maple syrup for serving
Chicken Tortilla Soup
By jkenb
1. Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts
- 1 tablespoon vegetable oil, plus more for frying
- 2 large onions, chopped
- 8 cloves garlic, minced
- 1 can Green chilies
- 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon red chile flakes
- 12 cups reduced-sodium chicken broth
- 1 can (28 oz.) diced tomatoes
- Juice of 2 limes
- 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
- 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
- 1 cup chopped fresh cilantro
- Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
Almond Joy Cookies
By jkenb
Preheat the oven to 325F
- 1 14 oz bag sweetened coconut flakes
- 2 cups semi-sweet chocolate chips
- 2/3 cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
- 1 14 oz can sweetened condensed milk (regular or fat-free works)
Pasta Salad with Asparagus
By jkenb
A simple shortcut gives this pasta its delectable creaminess: a package of garlic-and-herb-flavored spreadable chee...
- 8 oz. farfalle (bow-tie pasta)
- 2 cups diagonally sliced thin asparagus (1 inch)
- 1 (5.2- to 6.5-oz.) pkg. garlic and herb spreadable cheese, such as Boursin
- 3/4 cup Italian ham or salami
- 1/2 cup grated Parmesan cheese
- 1/2 cup white wine or lower-sodium chicken or vegetable broth
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon pepper
Dalmation Pie
By jkenb
Fold together and add 1 pint blueberries Place in crust and chill
- 1 Graham cracker crust
- 1 package cream cheese at room temperature whipped
- 1 cup whipping cream whipped with 1/2 cup sugar
- 5 lemons zested and juiced
Pasta Chicken Salad with Feta Cheese
By jkenb
Cook pasta according to package directions
- Vinaigrette:
- 1 package pasta (1 pound)
- 2 cups cooked chicken chopped
- 8 ounces Bacon, cooked crisp and crumbled
- 1 cup fresh spinach, washed, dried, and julienned
- ½ cup medium size ripe olives halved
- 8 ounces jack cheese
- 4 ounces Feta (or Gorgonzola) cheese, crumbled
- 1 tsp Dijon mustard
- ½ cup tarragon vinegar
- 1 ½ cup olive oil
- ¾ tsp salt
- ½ tsp pepper
- ¼ tsp sugar
- ½ tsp garlic powder
Blue Cheese and Brie Quesadillas with a Pear and Brown Sugar Compote
By jkenb
In a large saucepan, over medium heat, melt the butter
- • For the quesadillas:
- 1 • 1 tablespoon butter
- 1/4 • 1/4 cup brown sugar
- 1/4 • 1/4 teaspoon ground cinnamon
- 1 • 1 pound cooking pears, such as Bartlett, cored, quartered and small diced
- • Pinch of salt
- 1 • 1 tablespoon cornstarch
- 1 • 1 tablespoon water
- 1/2 • 1/2 pound Maytag Farms Blue Cheese, crumbled
- 1/2 • 1/2 pound Brie, thinly sliced
- 16 • 16 small flour tortillas
- • Vegetable oil for pan frying
- • For the walnuts:
- 1 • 1 cup walnut pieces
- 2 • 2 tablespoons cinnamon and sugar mixture