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Recipes
Tomatoes Roasted with Pesto
By jenlin
Preheat the oven to 425 degrees
- 2 to 2 1/2 pounds large red tomatoes
- 3 tablespoons good olive oil
- 2 teaspoons dried oregano
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup pesto, store-bought or homemade (recipe follows)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 11/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Plum and Sage Mojitos
By jenlin
For each drink, muddle 1 teaspoon sugar, 1 sage leaf and 2 plum quarters in a 2-cup mason jar or glass until well p...
- 4 teaspoons granulated sugar, plus more if needed
- 4 fresh sage leaves
- 2 black plums, cut into quarters
- 2 limes, halved
- 8 ounces light rum
- 2 cups club soda
Fried Chickpeas with Sage and Parmesan
By jenlin
Rinse the chickpeas and drain them very well
- Two 14.5-ounce cans chickpeas
- Vegetable oil, for frying
- 1/2 cup small- and medium-size fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
Irresistible Fruitcake Cookies
By jenlin
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper Chop the nuts and fried fruits Add all the d...
- 1 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 cup Granulated Sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter chilled and cut into cubes
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1/4 cup glazed cherries chopped
- 1/4 cup chopped dried fruit apricot, cranberries, figs
- 3 tablespoons chopped nuts use pecans/walnuts/almonds
Grilled Meats and Vegetables over Saffron Orzo
By jenlin
In a medium bowl, combine the marinade ingredients
- 5 cloves garlic, minced
- 1 cup fresh lemon juice, from about 5 lemons
- 2 cups extra-virgin olive oil
- 2 teaspoons smoked salt, or kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped flat-leaf parsley
- 3 skinless, boneless chicken breasts
- 4 boneless, skinless chicken thighs
- 1/2 pound medium shrimp, shelled and deveined
- 2 ears corn, husked and cut into thirds
- 1/2 pound cremini mushrooms, wiped clean
- 1 red bell pepper, halved and cored
- 1 yellow bell pepper, halved and cored
- 1 orange bell pepper, halved and cored
- Saffron Orzo, recipe follows
- 4 cups chicken stock
- 1 teaspoon saffron threads
- 1 pound dried orzo
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, juiced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Shrimp, Black Bean, and Tomato Salad with Feta and Spicy Southwest Dressing
By jenlin
Instructions Whisk together all ingredients for the dressing in a small bowl, and then let the dressing sit for a...
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon black pepper
- 1 lb (450 g) medium-sized shrimp, peeled, de-veined, de-tailed, cooked, and drained well
- 1 (15 oz/425 g) can no-salt-added black beans, rinsed and drained
- 1 (15 oz/425 g) no-salt-added whole kernel corn, rinsed and drained
- 3/4 lb (340 g) cherry tomatoes, halved
- 1 green bell pepper, chopped
- 1 small red onion, finely chopped
- 4 oz (115 g) feta cheese, cubed
- 1 handful flat-leaf parsley, coarsely chopped (for garnish)
Lamb and Cucumber Kebabs with Feta Sauce
By jenlin
Make the kebabs: Combine oil, zest and juice, garlic, oregano, and lamb in a nonreactive dish; refrigerate for 30 m...
- FOR THE KEBABS
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest, plus 1/3 cup fresh lemon juice (from 4 lemons), plus 1 lemon, cut into 8 wedges
- 3 garlic cloves, minced
- 2 tablespoons fresh oregano
- 1/2 boneless leg of lamb (3 1/2 pounds), cut into 1 1/2-inch cubes
- 1 English cucumber, halved lengthwise and cut into 24 pieces
- Coarse salt and freshly ground pepper
- FOR THE FETA SAUCE
- 3 ounces feta cheese, crumbled (1/2 cup)
- 4 ounces Greek yogurt (1/2 cup)
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
Mini Frittatas
By jenlin
Preheat the oven to 375 degrees F
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 ounces thinly sliced ham, chopped
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
No-Boil Mac and Cheese
By jenlin
Adjust an oven rack to the middle position and preheat the oven to 375 degrees F
- 2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted
- 2 cups dry, plain bread crumbs (I like Panko)
- 1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated)
- 1 1/2 cups whole milk
- 1 can (15 ounces) evaporated milk
- 1 1/2 cups heavy (whipping) cream
- 2 tablespoons dehydrated onion
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange)
- 8 ounces (about 2 cups) freshly shredded fontina cheese
- 1 box (16 ounces) elbow macaroni, uncooked
Spicy Edamame Dip
By jenlin
In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes
- 4 large cloves garlic, un-peeled
- 16 ounces shelled edamame beans (about 2 cups)
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- Pinch salt and pepper
- 4 tablespoons olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup finely chopped fresh cilantro
- Pita chips, for dipping