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Recipes
Sheet-Pan Crescent Grilled Cheese
By CJKK
1 Heat oven to 375°F. In small bowl, mix melted butter and garlic powder
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet or 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 6 oz deli sliced American cheese
- 6 oz deli sliced Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 8 cherry or grape tomatoes, sliced in half
Yogurt-Cumin Marinade
By CJKK
Tangy Flavorful marinade to add zing to chicken, lamb, or pork
- 1/2 cup fat free plain yogurt
- 1/4 cup prepared chutney
- 1/4 cup finely chopped fresh mint
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons cumin
Chicken Piccata
By CJKK
Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Cheddar Bacon Chicken Tenders
By CJKK
1. Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 egg
- 1/2 cup Progresso™ plain panko crispy bread crumbs
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 package or jar (3 oz) cooked real bacon bits or pieces
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired
Italian Bundtwich
By CJKK
1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray
- 2 2
- cans (11 oz each) Pillsbury™ refrigerated French bread
- 1/2 1/2
- cup mayonnaise Save $
- 1 1
- tablespoon refrigerated basil pesto
- 10 10
- oz deli sliced smoked ham
- 4 4
- oz deli sliced salami
- 6 6
- slices (3/4 oz each) provolone cheese
- 2 2
- medium tomatoes, cut in 1/4-inch slices Save $
- 1 1/2 1 1/2
- cups shredded romaine lettuce
Jalapeno Popper Spread
By CJKK
Directions Stir together cream cheese and mayonnaise in a large bowl until smooth
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 (4 ounce) can chopped green chilies, drained
- 2 ounces canned diced jalapeno peppers, drained
- 1 cup grated Parmesan cheese
Sheet-Pan Crescent Grilled Cheese
By CJKK
1 Heat oven to 375°F. In small bowl, mix melted butter and garlic powder
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet or 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 6 oz deli sliced American cheese
- 6 oz deli sliced Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 8 cherry or grape tomatoes, sliced in half
Garlic Lover's Rub
By CJKK
Use for grilling or broiling
- 16 gloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 4 teaspoons stone-ground mustard
- 1 tablespoon rosemary
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated lemon zest
The Ultimate Last-Minute Appetizer
By CJKK
Directions Spread cream cheese evenly on a large serving platter
- 8 oz. cream cheese, softened
- 12 oz. chili sauce
- 1 can shrimp, rinsed and drained
- 1 C. cheddar cheese, grated
- Sliced ripe olives for garnish
Good Eats Roast Turkey
By CJKK
2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F
- For the brine:
- 1 (14 to 16 pound) frozen young turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
- For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil