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Recipes
Spiced Pita Chips
By jenlin
Preheat the oven to 350 degrees F
- 8 pitas, each cut into 8 wedges
- 6 tablespoons za'atar
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 4 tablespoons olive oil
Sausage (Spiedini) Hoagies with Caprese Relish
By jenlin
Heat the grill for high direct grilling
- 12 ounces hot Italian sausage
- 12 ounces sweet Italian sausage
- Canola oil
- Kosher salt and freshly ground black pepper
- 1 pint yellow and red cherry tomatoes, quartered
- 1 pint bocconcini, or 1 pound fresh mozzarella cut into 1/2-inch dice
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers, drained
- 1 small red onion, halved and thinly sliced
- 1/4 cup extra-virgin olive oil, plus more for the bread
- 1/4 cup red wine vinegar
- French baguette or soft hoagie rolls
- 2 cloves garlic, halved
- Special equipment: 12-inch metal skewers or wooden skewers (if wooden, soaked in cold water for 30 minutes)
Cranberry Lemonade Punch
By jenlin
Combine the cranberry juice, lemonade, vodka and pineapple juice in a pitcher filled with ice and stir
- 8 ounces cranberry juice
- 8 ounces sparkling lemonade
- 8 ounces vodka
- 4 ounces pineapple juice
- 1 cup frozen cranberries
Hasselback Potatoes with Seasoned Breadcrumbs
By jenlin
Preheat oven to 375 degrees F
- 8 medium russet potatoes
- 5 T melted butter
- 1 t salt
- 3 T seasoned bread crumbs
- 2 T grated parmesan cheese
- 1 T fresh chives
- 1 t fresh thyme
Pigs in Blankets
By jenlin
On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares
- All-purpose flour, for surface
- 2 sheets puff pastry (about 1 pound), preferably all-butter
- Honey Dijon mustard
- 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
- 1 large egg, beaten
- Poppy seeds, for sprinkling (optional)
- Flaky sea salt, such as Maldon, for sprinkling (optional)
- Mustards, such as brown or whole-grain, for serving (optional)
Spanish Super Easy Oven Paella
By jenlin
Preheat the oven to 400 degrees F
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt
- Extra-virgin olive oil
- 8 ounces Spanish chorizo, sliced thinly on the bias
- 2 1/2 cups thinly sliced Spanish onion (about 1 large onion)
- 2 tablespoons minced garlic (about 4 cloves)
- 2 cups unsalted chicken stock
- 1/3 cup bottled clam juice
- One 14-ounce can chopped fire-roasted tomatoes
- 1 1/2 cups frozen peas
- 1 1/2 teaspoons sweet Spanish paprika
- 1/2 teaspoon saffron threads
- Canola oil spray
- 2 1/2 cups bomba rice or other short-grain white rice such as Arborio
- 12 ounces jumbo shrimp (21/25 count), peeled and deveined, tails intact
- 1 pound littleneck clams
- 8 ounces Prince Edward Island mussels
- 1/4 cup pimiento-stuffed manzanilla olives, finely chopped
- 2 tablespoons chopped fresh parsley
Marshmallow Pops
By jenlin
Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both)
- 1 pound chocolate-almond bark or white chocolate-almond bark (or both)
- Blue candy melting wafers, for coating
- Orange candy melting wafers, for coating
- 12 regular marshmallows
- 1/2 cup chopped pecans
- 4 graham crackers, crumbled
- Crushed chocolate sandwich cookies, such as Oreos, for topping
- Assorted sprinkles, such as blue, chocolate and rainbow, for topping
Bacon Potato Salad
By jenlin
Place potatoes in a large saucepan and cover with water
- 4 cups cubed red potatoes
- 1 cup chopped onion
- 7 bacon strips, cooked and crumbled
- 2 tablespoons minced fresh parsley
- 1-1/3 cups mayonnaise
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons prepared ranch salad dressing
- 2 tablespoons prepared mustard
- 4 teaspoons white vinegar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Crab Cakes With Creamy Caper-Dill Sauce
By jenlin
Southern Living OCTOBER 2006
- 2 pounds fresh lump crabmeat*
- 1/2 cup minced green onion
- 1/2 cup minced red bell pepper
- 1 tablespoon olive oil
- 1/2 cup Italian-seasoned breadcrumbs
- 1 large egg, lightly beaten
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon pepper
- Dash of Worcestershire sauce
- 2 tablespoons butter
- Lemon wedges
- Creamy Caper-Dill Sauce
- Garnish: fresh dill sprigs
Grilled Shrimp Tacos
By jenlin
Whisk together the sour cream, mayonnaise, milk, and cumin
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons milk
- 1/2 teaspoon ground cumin
- 1 1/2 pounds large shrimp, peeled
- 3 tablespoons butter, melted
- 2 large garlic cloves, minced
- 4 limes, cut into quarters
- 1/2 teaspoon kosher salt
- 8 6-inch corn tortillas
- 2 to 3 cups finely shredded lettuce
- Bottled green tomatillo salsa