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Recipes
Smoked Salmon and Asparagus Puffs
By jenlin
Preheat the oven to 375 degrees F
- 3 ounces hot-smoked salmon
- 1/4 cup whipped cream cheese, at room temperature
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons lemon zest
- 1 teaspoon roughly chopped fresh dill
- 1/2 teaspoon hot sauce
- 1/4 teaspoon smoked paprika
- 2 1/2 teaspoons roughly chopped chives
- Kosher salt and freshly ground black pepper
- All-purpose flour, for rolling the dough
- One 8-ounce can refrigerated crescent roll dough (8 pieces)
- 4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces
- 1 large egg
Bang Bang Shrimp Sauce
By jenlin
Mix together and serve with fried shrimp
- 1 cup Mayonaise
- 1/2 cup thai sweet chili sauce
Watermelon Salsa
By jenlin
Stir together the lime zest and juice, sugar and pepper
- 1 1/2 teaspoons lime zest (from about 1 lime) plus 1/4 cup fresh lime juice (from about 3 limes)
- 1 tablespoon sugar
- 3/4 teaspoon pepper
- 3 cups finely chopped seeded watermelon
- 8 fresh basil leaves, finely chopped
- 1 cucumber, peeled, seeded and diced
- 1 jalapeno pepper, seeded and minced
- 1 small red onion, finely chopped
- 1/2 teaspoon garlic salt
- Tortilla or pita chips, for serving
French Blonde Cocktail
By jenlin
In a cocktail shaker filled with ice, combine the grapefruit juice, vodka, elderflower liqueur, lemon juice and lem...
- 4 ounces grapefruit juice
- 2 ounces vodka
- 2 ounces elderflower liqueur
- 2 teaspoons lemon juice (about 1/2 lemon), plus 2 thin lemon slices, for garnish
- 2 dashes lemon bitters
Crock Pot White Chocolate Peppermint Pretzel Candy
By jenlin
Slimmer Simmer 1. In a large crock pot (6-7 Qt
- 16 oz. vanilla bark coating
- 12 oz. white chocolate chips
- 6 oz. white chocolate, pkg. of baking squares
- 3 T. shortening
- 16 oz. pretzel twists, pkg. broken or chopped into smaller pieces
- 8 oz. animal crackers, pkg. broken or chopped into smaller pieces
- 3/4 c. coarsely crushed peppermint candy
- 1/2 tsp. of pure peppermint extract
Candy Cane Fudge
By jenlin
Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spra...
- 1 bag (12 oz) white vanilla baking chips (2 cups)
- 1 container Betty Crocker™ Rich & Creamy vanilla frosting
- 1/4 teaspoon peppermint extract
- Betty Crocker™ red gel food color
- 3 (6-inch) peppermint candy canes, unwrapped, coarsely crushed (about 1/4 cup)
Gyros
By jenlin
Lamb Marinade and Basting Mixture: For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, or...
- 2 cups white wine
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 8 cloves garlic
- Zest of 1 lemon
- Leaves from 3 large sprigs oregano, plus more for serving
- Leaves from 3 large sprigs rosemary
- Freshly ground black pepper
- 1 boneless leg of lamb (about 4 pounds)
- Kosher salt
- Flatbread or pita pockets, warmed on the grill, for serving
- Grilled Plum Tomatoes, recipe follows
- 1 cup Vinaigrette, recipe follows
- Tzatziki, recipe follows
- 8 plum tomatoes, ends removed, sliced into very thick rounds
- Canola oil, for grilling
- Salt and freshly ground black pepper
- 6 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon clover honey
- Salt and freshly ground black pepper
- 1 cup extra-virgin Greek olive oil, plus more for drizzling
- 3/4 cup finely grated radish
- 1/4 small red onion, finely grated
- 3/4 cup Greek yogurt
- 3 cloves garlic, finely chopped
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Baked Grits and Collards Casserole
By jenlin
Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker
- 1 cup uncooked yellow grits (not instant)
- 4 cups vegetable stock
- Kosher salt and coarsely ground black pepper
- 2 tablespoons bacon grease
- 2 shallots, small diced (1/2 cup)
- One 10-ounce package frozen collards, thawed and squeezed dry
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup ricotta
- 1 cup grated aged Gouda
- 2 large eggs, beaten
Coconut/ Pineapple drink
By jenlin
Muddle pineapple and basil and add vodka and sprint and ice
- 1 T muddled pineapple tidbits
- 1 T muddles basil leaves
- 2 ounces coconut vodka
- 6 ounces sprite