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Recipes
Crispy Chicken Cutlets with Creamy Romaine Salad
By jolsen
1. Place 3/4 cup of the buttermilk in a shallow bowl
- 1 cup buttermilk
- 3/4 cup cornmeal
- kosher salt and pepper
- 8 chicken cutlets (about 1 1/2 pounds)
- 6 tablespoons olive oil
- 1/4 cup sour cream
- 1/2 teaspoon honey
- 1 head romaine lettuce, cut into pieces
- 1 red bell pepper, sliced
Spicy Cheeseburger Soup
By jolsen
In a large saucepan, combine the first nine, ingredients; bring to a boil
- 1 1/2 cups of water
- 2 cups of cubed peeled potatoes
- 2 small carrots, grated
- 1 small onion, chopped
- 1/2 cup chopped green pepper
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, minced
- 1 tablespoon beef bouillon granules (we use cubes)
- 1/2 tsp salt
- 1 pound ground beef, cooked and drained
- 2 1/2 cups milk, divided
- 3 Tbsp all-purpose flour
- 8 oz. Velveeta, cubed
- 1/4 to 1 tsp cayenne pepper, optional
- 1/2 pound sliced bacon, cooked and crumbled
Chinese Chicken Salad
By jolsen
1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vineg...
- 3 T. hoisin sauce
- 2 T. peanut butter
- 2 t. brown sugar
- 3/4 t. hot chile paste
- 1 t. grated fresh ginger
- 3 T. rice wine vinegar
- 1 T. sesame oil
- 1 pound skinless, boneless chicken breast halves
- 16 (3.5 inch square) wonton wrappers, shredded
- 4 c. romaine lettuce - torn, washed and dried
- 2 c. shredded carrots
- 1 bunch green onions, chopped
- 1/4 c. chopped fresh cilantro
Pastina with Peas and Carrots
By jolsen
Bring a large pot of salted water to a boil over high heat
- 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 cup low-sodium chicken stock
- 1 cup frozen petite peas, thawed
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- Kosher salt
- 2 tablespoons chopped fresh basil leaves
Roasted Sweet potato and Spinach Risotto
By jolsen
1. Preheat the oven to 400 degrees
- 2 large sweet potatoes, peeled and cut into 3/4 inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 6 cups vegetable broth
- 5 tablespoons unsalted butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups chopped fresh spinach
Calzones
By jolsen
Pioneer Woman
- 16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves.
- 1 Tablespoon Butter
- 1 whole Medium Onion, Diced
- 1 pound Breakfast Or Italian Sausage
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon Red Pepper Flakes
- 15 ounces, fluid Whole Milk Ricotta Cheese
- 1/2 cup Grated Parmesan Cheese
- 1-1/2 cup Grated Mozzarella Cheese
- 2 whole Eggs
- 1/2 teaspoon Salt
- Black Pepper To Taste
- ■2 Tablespoons Chopped Fresh Parsley
- ■ Marinara Sauce, For Serving
- ■1 whole Egg Beaten
Buffalo Chicken Salad
By jolsen
Pioneer Woman
- 1 whole Boneless Skinless Chicken Breast
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1/2 cup Louisiana Hot Sauce (Frank's, Etc.)
- Salad Greens: Iceberg, Romaine, Mixed Greens
- 1/2 cup Blue Cheese Dressing
- Extra Blue Cheese Crumbles
- Celery Hearts, Leaves Intact
Penne with Beef and Arugula
By jolsen
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic
- Ingredients
- 1 (1-pound) New York strip steak
- 1 teaspoon herbs de Provence
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 pound penne pasta
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt, plus more for steak and pasta water
- 1/2 teaspoon freshly ground black pepper, plus more for steak
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 2 cups chopped arugula
Crescent Chicken
By jolsen
1. Tear chicken into 2 1/2 to 3 inch long strips
- 3 chicken breasts, cooked
- 4 ounces sharp cheddar cheese
- 2 (8 oz) cans refrigerator crescent rolls
- 1 (10 oz) can cream of chicken soup
- 1 soup can milk
Spicy Pasta Salad with Gouda, Tomatoes and Basil
By jolsen
Cook pasta until done. Drain and rinse in cold water until no longer hot
- 12 ounces, weight Mostaccioli
- 1/2 cup Mayonnaise
- 1/4 cup Whole Milk
- 4 Tablespoons White Vinegar
- 1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
- 1/2 teaspoon Salt
- Ground Black Pepper To Taste
- 10 ounces, weight Grape Tomatoes, Halved Lengthwise
- 1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
- 24 whole Basil Leaves (chiffonade)