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Recipes
Chicken with Balsamic Peaches
By wjkn@aol.com
Heat oven to 400*. Pat chicken dry with paper towels
- 4 chicken breasts
- 5 tbs olive oil
- 2 tsp sale
- 1/2 tsp pepper
- 6 peaches, quartered and peeled
- 6 small shallots, halved
- 2 TVs balsamic vinegar
- 8 sprigs of thyme, leaves only
No Knead Skillet Bread
By wjkn@aol.com
In a large mixing bowl, mix the warm water with the yeast
- 2 cups water warm
- 2 1/4 tsp instant yeast (1 packet)
- 3 1/2 cups all-purpose flour
- 1 tsp salt or to taste
- 2 cups cheddar cheese shredded
Cream Cheese And Cranberry Bars
By wjkn@aol.com
Makes: Directions Preheat oven to 350°F
- Nonstick cooking spray
- 21 ⁄2 cups finely crushed graham cracker crumbs
- 1/2 cup butter, melted
- 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 2 teaspoons vanilla
- 4 eggs
- 1 package (12-ounce) white chocolate chips
- 11/2 cups dried cranberries
Chicken Marinade
By wjkn@aol.com
Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together
- Ingredients
- 1/2 1/2 1/2 cup extra virgin olive oil
- 1/2 1/2 1/2 cup balsamic vinegar or other vinegar
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup Worcestershire sauce
- 1/8 1/8 1/8 cup lemon juice
- 3/4 3/4 3/4 cup brown sugar
- 2 2 2 tsp dried rosemary
- 2 2 2 tbsp Dijon or Spicy Brown mustard
- 2 2 2 tsp salt
- 1 1 1 tsp ground black pepper
- 2 2 2 tsp garlic powder
- 6 6 3.5 chicken breasts or 3.5 lb chicken
Fresh Bread in 5 Minutes a Day
By wjkn@aol.com
The Secret: Keep Dough Refrigerated
- The Master Recipe: Boule
- (Artisan Free-Form Loaf)
- Makes 4 1-pound loaves
- 3 cups lukewarm water
- 1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
- 1 1⁄2 tbsp coarse kosher or sea salt
- 6 1⁄2 cups unsifted, unbleached, all-purpose white flour
- Cornmeal for pizza peel
Penne with Eggplant, Tomato and Mozzarella
By wjkn@aol.com
1. Preheat oven to 400°F
- 1 medium eggplant, cut into a 1/2-inch dice
- Two 10.5-ounce containers grape tomatoes
- 1/2 medium yellow onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil plus 1 tablespoon, divided
- 1½ teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch crushed red pepper flakes
- 12 ounces penne pasta
- 8 ounces fresh mozzarella, cut into a 1/2-inch dice
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 6 fresh basil leaves, torn
Spicy Penne Arrabbiata
By wjkn@aol.com
1. Bring a large pot of salted water to a boil
- 1 pound penne rigate
- 1/4 cup olive oil
- 3 cloves garlic, chopped
- One 28-ounce can chopped tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil, plus more for garnish
- Shaved fresh Parmigiano-Reggiano cheese, for garnish
Chicken Marinade
By wjkn@aol.com
1.In a medium bowl, combine all ingredients
- 3/4 cup oil (olive, vegetable or canola)
- 1/3 cup soy sauce (I like to use low sodium)
- 1/4 cup wocestershire sauce
- 1/4 cup red wine vinegar
- 3 tbsp lemon juice
- 1 tbsp dry mustard (I have substituted this with stone ground mustard- about 3 times as much)
- 2 tsp black pepper
Tomato and Artichoke Salad
By wjkn@aol.com
Whisk together Dijon and vinegar, gradually whisk in the olive oil
- Salad:
- 4 large tomatoes, cut into wedges
- 1/2 red onion, thinly sliced
- 3 cups frozen artichoke hearst, thawed, cut in half or quarter, depending on size
- 2 tbs chopped parsley
- Dressing:
- 1 tsp Dijon
- 2 tbs balsamic vinegar
- 1/4 cup olive oil
- Salt & Pepper
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken Breast
By wjkn@aol.com
Preheat oven to 400 degrees
- 4 boneless, skinless chicken breasts
- 8 oz. fresh mozzarella, sliced into 8 slices
- 1-12 oz. jar roasted red peppers, sliced into 1 inch pieces
- 1 bunch basil
- 1/4 cup fresh grated parmesan
- 1 tbs. Italian seasoning
- salt and pepper for seasoning