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Recipes
Coq au Vin
By wjkn@aol.com
In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amou...
- 1 bottle Pinot Noir
- 8 ounces thick-cut bacon diced
- 5 chicken thighs skin on and bone-in
- 1 teaspoon Kosher salt divided
- 1/2 teaspoon coarse ground black pepper
- 1 pound crimini mushrooms halved
- 3 shallots quartered
- 3 garlic cloves minced
- 5 carrots peeled and cut into 1 inch chunks
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 5 fresh thyme sprigs
- 2 bay leaves
- 1/2 pound white pearl onions peeled
- 2 tablespoons butter unsalted
- 2 tablespoons flour
Orange Cranberry Pound Cake
By wjkn@aol.com
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
- 1-2/3 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter
- 1-1/2 tablespoons orange zest, divided
- 1-1/2 cups granulated sugar
- 1/2 cup mascarpone
- 3 eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cup fresh cranberries
- 3 tablespoons dried cranberries
- ORANGE CREAM CHEESE FROSTING
- 1/4 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 4 teaspoons orange juice
Chicken Alfredo Dip
By wjkn@aol.com
In a medium skillet over medium heat, melt butter
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon minced garlic
- 1 cup chicken broth
- 1 cup 1% milk
- ½ cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 (8oz) package cream cheese
- 2 cups cooked, chopped chicken breast (about 1 large breast)
Cheesy Baked Chicken
By wjkn@aol.com
Tired of the same old chicken dishes? Try this delicious Cheesy Baked Chicken recipe
- 6 chicken breasts, boneless, skinless
- 1 1/2 cups sharp cheddar cheese, grated
- 3/4 cup whole milk
- 1/2 cup parmesan cheese, grated
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons whole grain mustard
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground pepper, to taste
- Taste and adjust seasoning, if necessary.
Shrimp and Sugar Snap Peas
By wjkn@aol.com
"Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef
- 1 (16 ounce) package uncooked linguini pasta
- 2 tablespoons olive oil
- 1 teaspoon chili oil
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 pound sugar snap pea pods
- 2 large cloves garlic, minced
- 1 1/2 cups dry white wine
- 1/4 cup reserved pasta water
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 1/3 cup chopped fresh basil
Junior League Potatoes
By wjkn@aol.com
From Julie Lenard
- Topping:
- 2 lbs. frozen hash brown potatoes, thawed
- 1/2 cup melted butter
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 can cream of chicken soup - undiluted
- 2 cups cheddar cheese, grated
- 1/2 cup chopped onion
- 2 cups sour cream
- 2 cups crushed corn flakes
- 1/4 cup melted butter
Bloody Mary Pasta Salad
By wjkn@aol.com
In a large pot of salted boiling water, cook pasta according to package instructions
- 12 oz. cavatappi
- 1 c. crumbled cooked bacon
- 1 c. chopped celery
- 1 pt. cherry or grape tomatoes, halved
- 1 c. green bell pepper
- 1 c. red bell pepper
- 1 c. sliced red onion
- 8 oz. mozzarella, cubed
- 1/2 c. chopped green pimento stuffed olives
- FOR THE DRESSING
- 1/2 c. extra-virgin olive oil
- 1/4 c. red wine vinegar
- 3 tbsp. prepared horseradish
- 4 tsp. Worcestershire sauce
- 1 1/2 tsp. hot sauce
- 3/4 tsp. celery seeds
- Kosher salt
- Freshly ground black pepper
Pasta Florentine with Mushrooms and Spinach
By wjkn@aol.com
Bring a large pot of generously salted water to boil
- 8-10 oz. penne pasta
- 3 cups medium mushrooms (shitake or porcini), stems removed, sliced
- 3 cups spinach
- 1 cup heavy cream
- 3/4 cup Parmesan cheese
- 1/2 cup walnuts, roughly chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
Rachel Ray's Stuffin Muffins
By wjkn@aol.com
Preheat oven to 375 degrees F
- Ingredients
- Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 stick butter, softened
- 1 fresh bay leaf, available in produce department
- 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
- 2 to 3 cups chicken stock, available in paper containers on the soup aisle
Texas Trash Bean Dip
By wjkn@aol.com
Yum! Ground beef, refried beans, Velveeta cheese, cream cheese, salsa and taco seasonings is what you'll find in th...
- 1 pound ground beef
- 1 (28-ounce) can refried beans
- 1 (16-ounce) package Velveeta cheese, cubed
- 1 (8-ounce) package cream cheese, room temperature
- 1 (1-ounce) package taco seasoning
- 1 1/2 cups salsa