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Recipes
S'mores Brownies
By jenlin
Prepare and bake the brownies until just done according to the package instructions
- One 18-ounce box brownie mix (plus required ingredients)
- 2 cups mini marshmallows
- 5 graham crackers, broken up
- 1 chocolate bar, roughly chopped
Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
By jenlin
In a medium sized saucepan, melt together peanut butter, honey and coconut oil
- 1 cup peanut butter
- 2/3 cup honey
- 1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
- 2 cups oats (not instant)
- 1 1/4 cups mini chocolate chips
- 3/4 cup dried cranberries
Avocado Salad
By jenlin
For the salad: Peel the avocados, cut into 1-inch chunks and put all but 2 chunks into a large mixing bowl for th...
- 2 semi-ripe avocados
- 2 tablespoons torn fresh flat-leaf parsley
- leaves
- 1 mini cucumber, sliced
- 1/2 small red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1/4 teaspoon ground cumin
- 1 lime, juiced (about 2 tablespoons)
Chipotle Chicken Drummies
By jenlin
1 Mix all ingredients except drummies and Avocado Mayonnaise in shallow dish
- 1/4 cup chili sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 chipotle chilies in adobo sauce (from 7-ounce can), chopped
- 2 teaspoons adobo sauce from can
- 1/4 teaspoon garlic powder
- 1/8 teaspoon coarsely ground pepper
- 2 pounds chicken drummettes (20 to 24)
- 1 medium ripe avocado, peeled and pitted
- 2 tablespoons mayonnaise or salad dressing
- 1/4 cup chopped fresh cilantro
- 1 teaspoon lime juice
- Dash of salt
Potato Chip Chicken Tenders
By jenlin
Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer
- 1 1 1 quart (4 cups) vegetable oil, for frying
- 1 1 1 pound chicken tenders
- Kosher salt and freshly cracked black pepper
- 1 1 1 cup potato flakes
- 1 1 1 cup wavy potato chips, crushed
- 1 1 1 cup all-purpose flour
- 4 4 4 large eggs, beaten
Loaded Pizza Dip
By jenlin
Preheat the oven to 375 degrees F
- 1 cup shredded mozzarella
- 1 cup grated Parmesan
- 1/2 cup ricotta
- 1/2 cup sour cream
- 4 ounces cream cheese
- One 14-ounce can fire-roasted tomatoes
- One 6-ounce can tomato paste
- 2 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped red onion
- 1 red bell pepper, chopped
- 3/4 cup sliced black olives
- 1 loaf crusty bread or baguette, thinly sliced, for serving
Limon Royale
By jenlin
Cut the lemon crosswise into thin (just under 1/8-inch thick) rounds
- 1 medium lemon
- 2/3 cup sugar
- 9 tablespoons limoncello
- One 750-milliliter bottle prosecco
Chicken Feta
By jenlin
Stuff chicken breasts with spinach, garlic and feta
- 4 Thin chicken filets
- feta cheese
- small can spinach
- 1 T minced Garlic
- 1 Egg
- Breadcrumbs
- 1 cup sliced mushrooms
- 1/2 cup green onions - sliced
- 1 cup chicken broth
- 1/2 cup wine.
- parsley
Limoncello Ricotta Cheesecake
By jenlin
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 2 cups graham cracker crumbs (15 crackers)
- 2 tablespoons sugar
- 1/4 pound (1 stick) unsalted butter, melted
- 16 ounces cream cheese, such as Philadelphia, at room temperature
- 1 1/4 cup sugar
- 1 1/2 cups whole-milk ricotta cheese (12 ounces), homemade or store-bought
- 1/2 cup Italian limoncello, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
- 5 extra-large eggs, at room temperature
Greek Panzanella Salad
By jenlin
Heat 3 tablespoons olive oil in a large saute pan
- Good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- Kosher salt
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half rounds
- 1/2 pound feta cheese, cut in 1/2-inch cubes
- 1/2 cup calamata olives, pitted
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil