Jkenb's profile page
Recipes
Chocolate Bananas
By jkenb
Cut peeled bananas in half, stick sticks in bananas and freeze 2 to 3 hours
- 6 ripe bananas
- 1 cup semi sweet chocolate morsels
- 12 wooden sticks
- 12 small squares of foil
Spicy Chicken with Sausage, Tomatoes and Olives
By jkenb
1. Heat large skillet over medium-high heat until hot
- 1 1/2 tablespoons olive oil
- 1 lb. mild Italian sausage links (about 5)
- 8 chicken legs and thighs, skin removed (about 5 lb.)
- 2 medium onions, chopped (1 3/4 cups)
- 3 large garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 3/4 cup red wine or lower-sodium chicken broth
- 1 (28-oz.) can crushed tomatoes
- 1 teaspoon salt
- 1 cup pitted Kalamata olives
Dry Aged Porterhouse Steak
By jkenb
Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan
- 1 • 1 (1 1/4-inch) thick porterhouse steak, preferably grass fed
- 3/4 • 3/4 teaspoon kosher salt
- • Special Equipment: Newspaper, 1 tablespoon vegetable oil, natural lump charcoal, chimney starter
Roasted Pineapple Shortcakes with Cinnamon Whipped Cream
By jkenb
1. Preheat oven to 400°. On a rimmed baking sheet, turn pineapple in butter and brown sugar until coated
- 12 ounces precut pineapple spears, cut lengthwise into thin strips
- 2 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 8 slices (1/2 in.) angel food cake
- 2/3 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- 1 to 2 tbsp. thinly sliced fresh mint leaves
Chicken Enchiladas with Chipotle Sour Cream Sauce
By jkenb
Heat the oven to 400 F and line a baking sheet with foil and spray with non-stick cooking spray
- For the enchiladas:
- 2 boneless, skinless chicken breasts (about 1/2 pound)
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 2 tablespoons minced jalapeno
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup Ro*Tel tomatoes, drained
- 2 cloves garlic, minced
- 1 1/2 cups shredded jack cheese, divided
- 12 corn tortillas
- For the sauce:
- 2 tablespoon butter
- 1/2 cup diced onion
- 1 chipotle pepper in adobo, finely minced
- 1 clove garlic, minced
- 2 tablespoons flour
- 1/2 cup chicken broth
- 1 cup sour cream, at room temperature
SLOW-COOKER CHICKEN TORTILLA SOUP
By jkenb
Place the chicken in a slow cooker and pour in the broth
- 4 large boneless, skinless chicken breasts (I use Thighs)
- 3 (14 oz.) cans chicken broth (or about 5 cups homemade)
- 2 tsp. chili powder
- 1/2 tsp. kosher salt, plus more to taste
- 2 (15 oz.) cans black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1 (14.5 oz.) can diced tomatoes, with juice
- 1 (4 oz.) can diced green chilies
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- Juice of 1/2 lime
- 2 Tbsp. taco seasoning
- 2 garlic cloves, minced
- 1/2 tsp. ground cumin
- Black pepper
- Tortilla strips or crushed tortilla chips
- Optional toppings: shredded cheese, pico de gallo, avocado, sour cream
Garlic Parmesan Roasted Broccoli
By jkenb
Preheat oven to 423 degrees
- 2 – 3 large broccoli crowns
- 4 garlic cloves, peeled and thinly sliced
- 6 1/2 6 ½ tablespoon good olive oil
- 1 1/2 1 ½ teaspoon kosher salt
- 1/2 ½ teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated parmesan cheese
- 2 tablespoon julienned fresh basil leaves
Peach Cobbler
By jkenb
Pre heat oven to 350. Move the bottom crust into an 8 inch square pan, pinch and shape into place
- 1 package of pre rolled pie crust
- 1 1/2 1 ½ cans of sliced freestone peaches
- Cinnamon- just a little
- Sugar
- Butter
- Nutmeg (Pinch)
Skillet Coconut Chicken
By jkenb
1. Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper
- 6 medium skinless, boneless chicken breast halves
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 Tbsp. butter
- 1 14-oz. can unsweetened coconut milk
- 1/3 cup cold water
- 1 Tbsp. cornstarch
- 1/2 cup coarsely chopped almonds
- 1/2 cup snipped dried apricots
- 1 tsp. finely shredded lemon peel
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 3 cups hot cooked rice
- 1/3 cup golden raisins
- 2 green onions, thinly bias sliced
Sandra’s Caramel Pecan Pie
By jkenb
• In a small heavy saucepan, combine the caramels, water and butter
- 36 caramels (I use about 2 cups of caramel bits; can't find wrapped caramel)
- 1/4 cup water
- 1/4 cup butter, cubed
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/3 cups chopped pecans, toasted
- 1 unbaked deep-dish pastry shell (9 inches)
- Pecan halves, optional