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Recipes
Creamy Lemon Chicken
By jodieg
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with fla...
- 1/4 cup Gold Medal® all-purpose flour
- 4 boneless skinless chicken breasts
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 3 tablespoons lemon juice
- Chopped fresh parsley, if desired
- Grated lemon peel, if desired
- Hot cooked rice, if desired
Pink Champagne Buttercream Cookie Cups
By jodieg
Blogger Arlene Cummings of Cooking With Sugar turns Pillsbury® Ready to Bake!™ refrigerated sugar cookies into e...
- Cups
- 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
- Champagne Buttercream
- 1 cup butter, softened
- 3 cups powdered sugar
- 1/4 cup pink champagne
- 1 to 2 drops red food color
- Decorations
- White candy sprinkles, if desired
Pizza with Dry-Cured Ham and Artichokes
By jodieg
The best things about prosciutto crudo or jamon serrano on a pizza? Either one turns a little crunchy, concentrates...
- Olive oil for greasing the baking sheet
- 1-pound purchased pizza dough from the supermarket or a pizza parlor (if frozen, thaw overnight in the refrigerator); or one 16-inch prebaked plain pizza crust
- 2 ounces mozzarella, grated
- 2 small Roma or plum tomatoes, seeded and diced
- 10 basil leaves, shredded
- One 9-ounce package frozen artichoke hearts, thawed and squeezed of all excess moisture
- 3 ounces prosciutto crudo or jamon serrano, thinly sliced and then diced
- 1 ounce finely grated Parmigiano-Reggiano (see Notes)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
Chicken and Gnocchi Soup
By jodieg
In a large pot, heat the olive oil over medium heat
- 2 Tbsp olive oil
- 1 cup carrots, diced
- 1 cup onion, diced
- 4-5 cloves garlic, minced (I always add extra garlic to everything)
- 4 cups chicken broth
- 1 cup milk (I used whole)
- 1 pound chicken, cooked and shredded (about 2 cups)
- 1 cup plain greek yogurt
- 1 pound gnocchi (or 1 recipe homemade)
- 3 cups fresh spinach
- 1 tsp dried basil
- salt & pepper, to taste
- grated parmesan, for serving
Lemon-Blueberry Pretzel Cheesecake Squares
By jodieg
1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1 1/2 cups coarsely crushed pretzels
- 1 pint (2 cups) blueberries
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 tablespoons grated lemon peel
- 3 eggs
- Additional 2 cups blueberries for garnish, if desired
Vegan Georgia Pâté
By jodieg
Vegan Georgia Pâté is made from boiled peanuts, rich tahini, zesty lemon juice, cayenne pepper, and fresh herbs f...
- 1 (15-ounce) can or 2 cups fresh boiled peanuts, shelled
- 5 tablespoons tahini
- 3 tablespoons fresh lemon juice, about 1 lemon
- 2 tablespoons chopped fresh parsley
- 2 teaspoons minced garlic
- 2 teaspoons lemon zest
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- salt and pepper to taste
Apple-Cider Vinaigrette
By jodieg
In a small bowl, whisk together oil, cider, vinegar, and honey
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup apple cider
- 1 tablespoon plus 1 teaspoon apple-cider vinegar
- 2 teaspoons honey
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped shallot
- 1/2 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
Blueberry Lemon Crepes with Custard Sauce
By jodieg
To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl
- Crepes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 lemon, zested
- Pinch kosher salt
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons butter, melted, divided
- Blueberry Filling:
- 2/3 cup blueberry jam or preserves
- 1/2 lemon, juiced
- Custard Sauce:
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- Pinch kosher salt
- 3/4 cup milk
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners' sugar, for garnish
Caramelized Sourdough French Toast
By jodieg
Cut the bread into 8 large wedges
- 1/2 round loaf (about 9 inches in diameter) crusty sourdough bread
- 4 large eggs
- 1/2 cup buttermilk
- 1/4 cup heavy cream
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 to 3/4 cup confectioners' sugar
- 2 tablespoons unsalted butter, plus more if needed
- Maple syrup, for topping
Overnight Coconut French Toast with Coconut Buttermilk Syrup
By jodieg
Instructions Spray a 9x13 inch baking dish with cooking spray
- 1 loaf french bread, cut into 1 inch cubes
- 8 eggs
- 1 (15 oz.) can coco lopez
- 1 1/2 cups milk
- 1 cup coconut
- 1/2 cup butter
- 3/4 cup sugar
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 1/2 teaspoons coconut extract