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Recipes
Buttered Rosemary Rolls
By wjkn@aol.com
Spray a small iron skillet with cooking spray (or coat with olive oil)
- Frozen, Unbaked Dinner Rolls
- Melted Butter, Regular, Salted
- Fresh Rosemary, Coarsely Chopped
- Coarse Sea Salt
Honey Mustard Pretzel Chicken
By wjkn@aol.com
1.Preheat the oven to 400° F
- 2 cups panko crumbs
- 2 cups pretzel crumbs*
- 1/2 cup neutral tasting olive oil
- 1/2 cup Dijon mustard
- 1/3 cup honey (Iike clover or orange blossom)
- 1/4 cup bottled water
- 3 tablespoons red wine vinegar
- coarse salt and fresh ground black pepper
- 1 + 1/2 pounds boneless chicken breasts
- 1/2 cup flour, plus more if needed
Salsa Verde Chicken Bake
By wjkn@aol.com
Preheat oven to 400°F. Coat a 9×13 baking dish with cooking spray
- 1 jar (16 ounce) tomatillo salsa verde
- 1 pound boneless , skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups grated Monterey jack cheese
- 3 roma tomatoes , diced
- 1/3 cup chopped fresh cilantro or parsley
- cooked white rice , for serving
Margarita Watermelon
By wjkn@aol.com
In a large dish, layer watermelon
- 1 watermelon, cut into triangles
- 1 c. tequila
- 1/3 c. triple sec
- 1/4 c. freshly squeezed lime juice
- Salt, for garnish
- Lime zest, for garnish
Chicken with Olives, Capers and Cherry Tomatoes
By wjkn@aol.com
1.Start by pounding the chicken between two layers of cling film until approximately 1cm thick
- 4 large skinless chicken breasts, de-boned
- 1 cup flour, seasoned with salt & pepper
- Dressing
- 1 cup Mediterranean DelicaciesCalamata Style Olives, pitted and roughly chopped
- 2 tbsp capers (if the capers you buy are packaged in salt, rinse and drain them before using)
- 1 cup cherry tomatoes, roughly chopped
- 1/2 cup olive oil
- juice of 1 lemon
- 1/2 cup fresh parsley, chopped
- salt & pepper to taste
Country Style Pork Spareribs
By wjkn@aol.com
Season ribs with salt and pepper to taste
- 4 pounds pork spareribs
- salt ; and pepper to taste
- 1 onion, chopped
- 1 green bell pepper ; chopped
- 2 stalks celery ; chopped
- 2 (8 ounce) cans tomato sauce
- 3 tablespoons brown sugar
- 2 tablespoons white wine vinegar
- 1/4 cup lemon juice
- 2 tablespoons Worcestershire sauce
Shortbread
By wjkn@aol.com
Mix the flour and salt in a bowl
- 2 cups flour
- 1/4 teaspoon salt
- 1 cup butter
- 1/2 cup sugar
Chicken Noodle Soup
By wjkn@aol.com
1. Pat chicken dry with paper towels and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper
- 1½ pounds bone-in chicken breasts and/or thighs, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 8 cups chicken broth
- 1 onion, chopped
- 1 carrot, peeled and cut into 1/2-inch pieces
- 1 celery rib, cut into 1/2-inch pieces
- 2 sprigs fresh thyme
- 1 bay leaf
- 5 ounces spaghetti, broken into 1-inch pieces (1½ cups)
- 1 tablespoon fresh parsley, minced
Chocolate Mixed Nut Pie
By wjkn@aol.com
Preheat oven to 350 degrees
- 1 Pie Crust
- 3 eggs, slightly beaten
- 1 cup light Karo syrup
- 2/3 cup baked dark brown sugar
- 1/3 cup butter melted
- 1 tsp espresso coffee powder
- 1 1/4 cups dry roaster salted mixed nuts, coarsely chopped
- 3 oz. sweet style Mexican chocolate or bittersweet chocolate, chopped
Crispy and Tender Baked Chicken Thighs
By wjkn@aol.com
"A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat
- cooking spray
- 8 bone-in chicken thighs with skin
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper