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Recipes
Mustard Chicken Salad - Barefoot Contessa
By wjkn@aol.com
Directions Preheat the oven to 350 degrees F
- Ingredients
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved
Pepperoni Roll-Ups
By wjkn@aol.com
1.Preheat oven to 350 degrees
- Garlic Butter Glaze:
- 1 (8 ounce) package refrigerated crescent roll dough
- 4 cheese sticks, halved
- 1 (3.5 ounce) package sliced pepperoni
- optional - marinara or ranch sauce for dipping
- 2 tablespoons butter, melted
- 1/2 teaspoon Italian seasonings
- 1/4 teaspoon garlic powder
- 1 Tablespoon grated Parmesan cheese
Chicken Caesar Pasta Salad
By wjkn@aol.com
In a large skillet over medium heat, heat oil
- 1 tbsp. extra-virgin olive oil
- 2 chicken breasts
- 1 tsp. Italian seasoning
- 1 tsp. garlic powder
- kosher salt
- 1/2 lb. bowtie pasta, cooked
- 2 c. chopped romaine lettuce
- 1 c. halved grape tomatoes
- 1/2 c. shredded parm
- 1/2 c. croutons
- 2/3 c. Caesar dressing
- Juice of 1/2 a lemon
- 1 tbsp. chopped parsley
- kosher salt
- Freshly cracked black pepper
Chicken Noodle Soup in Thirty Minute
By wjkn@aol.com
In a large Dutch oven, add oil and heat over medium-high heat to warm
- 2 tbs olive oil
- 1 cup carrots, peeled and thinly sliced
- 1 cup sweet onion, peeled and diced small
- 1 cup thinly sliced celery
- 2 garlic cloves, minced
- 64 oz. chicken broth
- 2 bay leaves
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1 tsp. pepper
- 12 oz. wide egg noodles or your favorite pasta
- 2 cups shredded cooked chicken
- 3-4 tbs. flat leaf parsley, finely chopped
- 1 tbs. lemon juice
- salt, to taste
Pierogie Stuffed Shells
By wjkn@aol.com
Jeanne Reynolds recipe
- 1 box Jumbo Pasta Shells
- 4 pound Potato
- 2 package Cheese - Sharp Cheddar & Mozzarella ; shredded
- 1 pound Butter ; You may use 2 to 3 sticks of butter
- 4 medium Onion ; chopped
Salted Caramel Chocolate Cookie
By wjkn@aol.com
1.Preheat the oven to 350 degrees and line two cookie sheets with parchment paper
- ◦1 1/4 cups flour
- ◦3/4 cup cocoa powder
- ◦1 tsp baking soda
- ◦2 tsp cornstarch
- ◦3/4 tsp salt
- ◦1 1/2 tsp instant coffee granules
- ◦1/2 cup (1 stick) butter, softened
- ◦1/2 cup brown sugar, packed
- ◦1/2 cup granulated sugar
- ◦1 egg + 1 egg yolk
- ◦1 1/2 tsp vanilla
- ◦caramel kisses, unwrapped
- ◦sea salt, for garnish
Parmesan Roasted Potatoes
By wjkn@aol.com
Heat oven to 400° F. In a medium bowl, combine all the ingredients
- 1 1/2 pounds new potatoes ; unpeeled, cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 cup ; (4 ounces) grated Parmesan
- 8 sprigs fresh thyme
Heroin Chicken
By wjkn@aol.com
1. First, preheat the oven to 350°F
- 4 pieces boneless skinless chicken breasts (also try with 24 chicken wings or with 1 lb flounder)
- 2 cups grated parmesan cheese
- 3 tablespoons dried parsley
- 2 tablespoons dried oregano leaves
- 3 teaspoons paprika
- 1 teaspoon pepper
- 2/3 cup melted butter
Pecan Pie Cheesecake
By wjkn@aol.com
Crust Preheat oven to 350°
- Crust:
- 1 3/4 cups vanilla wafer crumbs
- 1/4 cup firmly packed brown sugar
- 1/3 cup butter, melted
- Pecan Filling:
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup butter, melted
- 2 eggs
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 4 eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
Easy Antipasto Skewers
By wjkn@aol.com
1. Cook tortellini according to package instructions, then rinse in cold water and drain
- I
- Serves about 8-10
- 1 can medium or large black olives
- 1 cup grape tomatoes
- 1 cup of small fresh mozzarella balls
- 1/4 pound salami, thinly sliced
- 1/4 cup fresh basil leaves
- 9 oz package of cheese tortellini
- 1/4 cup Italian dressing
- skewers
- Directions
- 1 . Cook tortellini according to package instructions, then rinse in cold water and drain.
- 2 . Arrange first 6 ingredients on skewers until skewer is full. Place in a shallow baking dish; drizzle with Italian Dressing. Cover and chill a couple hours or overnight.