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Recipes
Asparagus & French Green Bean Salad
By wjkn@aol.com
Features French green beans, asparagus, shallots, chives, bacon, hard boiled eggs and a lovely balsamic vinaigrette
- SALAD:
- 1 pound French green beans, stems removed
- 2 pounds asparagus, ends trimmed
- 1 tablespoon shallot, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 5 slices bacon, cooked and chopped
- 3 hard boiled eggs, peeled and quartered
- Vinaigrette
- 2 teaspoons Dijon mustard
- 4 teaspoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper, to taste
Garlic Roasted Chicken
By wjkn@aol.com
Preheat the oven to 425 degrees F
- 2 tablespoons extra-virgin olive oil
- 4 skin-on, boneless chicken breasts ; (about 11/2 pounds)
- Kosher ; salt and freshly ground pepper
- 2 heads garlic
- 4 sprigs fresh rosemary
- 4 slices sourdough bread ; grilled or toasted
- 2 tablespoons white wine vinegar
Mini Sausage Wreaths
By wjkn@aol.com
Christmas isn’t complete without a wreath
- Mini Sausages
- Refrigerated Crescent Dough Rolls
- Red Bell Pepper
- Diced Rosemary
- 1/3 cup Butter
- 1/2 cup BBQ Sauce
- 1/2 cup Whole Berry Cranberry Sauce
Beef Stew!
By wjkn@aol.com
Cube the beef. Trim off any large pieces of fat from the outside of the roast, then cut it into small bite-sized cu...
- 3 to 4 pounds beef chuck roast
- 1-3 tablespoons vegetable oil, divided
- 2 medium onions, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire, divided
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 cup red wine or amber beer, plus extra to finish
- 3 sprigs fresh thyme or 2 teaspoons dried
- 1 bay leaf
- 4 cups chicken stock
- 3 carrots, diced
- 1 1/2 pounds red bliss potatoes, cubed
- 1 cup frozen peas
- Salt and pepper
- Equipment
- A large Dutch oven or soup pot
- Sturdy wooden spoon
Avocado Lime Salmon
By wjkn@aol.com
PREPARATION 1. Preheat oven to 400˚F/200˚C
- For the avocado topping:
- INGREDIENTS
- 6 ounces skinless salmon
- 1 garlic clove, minced
- Olive oil to taste
- Salt to taste
- Pepper to taste
- 1/2 teaspoon paprika
- 1 avocado, chopped
- 1/4 red onion, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 tablespoon lime juice
Creamy Mushroom-Fontina Pasta
By wjkn@aol.com
1. Cook the pasta until al dente, according to the package directions
- 10 oz. dried wide pasta -mafalda
- 1/2 cup unsalted butter, divided
- 20 oz. care mini mushrooms, sliced
- 1/2 cup finely chopped shallots (about 2 large shallots)
- 1/3 cup dry white wine
- 1 tsp salt
- 8 oz. Fontina cheese, diced small
- 1/2 cup chopped parsley
- Salt and pepper to taste
Bruschetta Chicken Pasta
By wjkn@aol.com
In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic, basil, and season generously with salt and pepp...
- 1 lb. angel hair
- 1 lb. cherry tomatoes, chopped
- 4 cloves garlic, minced
- 1/2 c. torn fresh basil
- kosher salt
- Freshly ground black pepper
- 1 lb. angel hair
- 3/4 lb. boneless skinless chicken breasts
- 1 tbsp. Italian seasoning
- 1/4 c. grated Parmesan
Baked Vidalia Onion Dip
By wjkn@aol.com
Preheat oven to 375 degrees
- 1 cup Vadailia Onion ; chopped
- 1 cup Parmesan or Swiss Cheese ; grated or shredded (4 ounces)
- 1 cup Mayonnaise
- 1 clove Garlic ; finely chopped-optional
Egg Muffins
By wjkn@aol.com
Preheat oven to 375 degrees
- Ingredients
- 10 large Simple Truth eggs
- 1/3 c. Simple Truth milk
- 1 c. Simple Truth White Cheddar Cheese
- 6 oz. cooked Simple Truth bacon
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. fresh minced chives
Cheesy Bundt Bread
By wjkn@aol.com
Preheat oven to 350 degrees
- 3 cups all purpose flour, sifted
- 1 cup sharp cheddar, grated
- 1 cup parmesan cheese, grated
- 2 large eggs
- 3/4 cup sour cream
- 3/4 cup plain Greek yogurt
- 1/2 cup unsalted butter, melted
- 1 tsp baking soda
- 1 tbs baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder