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Recipes
Greek Lamb with Yogurt Mint Sauce
By jenlin
Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor ...
- 4 large garlic cloves
- 3 tablespoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 cup good olive oil
- 1/2 cup dry red wine
- 2 racks of lamb, frenched and cut into 8 chops each
- Yogurt Mint Sauce, recipe follows
- 6 scallions, white and green parts, chopped
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons minced fresh dill
- Pinch crushed red pepper flakes
- 1 tablespoon good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 7 ounces Greek-style yogurt (recommended: Fage Total)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
7 Layer Fiesta Dip
By jenlin
Spread refried beans in shallow serving dish
- 1 can (16 ounces) refried beans
- 1 container (16 ounces) sour cream
- 1 package McCormick® Taco Seasoning Mix
- 1 package (8 ounces) shredded Cheddar cheese
- 1 cup prepared guacamole
- 1 cup chopped tomatoes
- 1/2 cup sliced green onions
- 1/2 cup sliced black olives
Buttery Brioche Grilled Cheese
By jenlin
Heat a griddle over medium heat
- 1/4 cup shredded sharp Cheddar
- 1/4 cup shredded Gruyere cheese
- 1/4 cup sliced Robiola cheese
- 1 tablespoon prosecco
- 1 teaspoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Four 1-inch-thick slices brioche
- 2 tablespoons butter, at room temperature
- Salt and freshly ground black pepper
White Chicken Enchiladas
By jenlin
Preheat the oven to 400 degrees F
- 2 2 2 boneless, skinless chicken breast fillets
- 2 2 2 boneless, skinless chicken breast fillets
- 2 2 2 boneless, skinless chicken breast fillets
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 1 1 tablespoons olive oil
- 1 1 1 tablespoons olive oil
- 1 1 1 tablespoons olive oil
- 1 1 1 green bell peppers
- 1 1 1 green bell peppers
- 1 1 1 green bell peppers
- 1 1 1 red bell peppers
- 1 1 1 red bell peppers
- 1 1 1 red bell peppers
- 1 1 1 yellow bell peppers
- 1 1 1 yellow bell peppers
- 1 1 1 yellow bell peppers
- 2 2 2 hot chiles, such as serrranos, jalapenos or the like
- 2 2 2 hot chiles, such as serrranos, jalapenos or the like
- 2 2 2 hot chiles, such as serrranos, jalapenos or the like
- 1/2 1/2 1/2 large onion, diced4
- 1/2 1/2 1/2 large onion, diced4
- 1/2 1/2 1/2 large onion, diced4
- 1/1 1/1jalapeno, 1/1jalapeno, seeded and finely diced
- 1/1 1/1jalapeno, 1/1jalapeno, seeded and finely diced
- 1/1 1/1jalapeno, 1/1jalapeno, seeded and finely diced
- 1/2 1/2 1/2 tablespoon vegetable oil
- 1/2 1/2 1/2 tablespoon vegetable oil
- 1/2 1/2 1/2 tablespoon vegetable oil
- 1 1/2 1 1/2 1/2 cups low-sodium chicken broth, plus more as needed
- 1 1/2 1 1/2 1/2 cups low-sodium chicken broth, plus more as needed
- 1 1/2 1 1/2 1/2 cups low-sodium chicken broth, plus more as needed
- 3/4 3/4 3/4 cups heavy cream
- 3/4 3/4 3/4 cups heavy cream
- 3/4 3/4 3/4 cups heavy cream
- 1/2 1/2 1/2 teaspoon paprika
- 1/2 1/2 1/2 teaspoon paprika
- 1/2 1/2 1/2 teaspoon paprika
- 2 2 2 tablespoons (1/4 stick) butter
- 2 2 2 tablespoons (1/4 stick) butter
- 2 2 2 tablespoons (1/4 stick) butter
- 1/4 1/4 1/4 cup all-purpose flour
- 1/4 1/4 1/4 cup all-purpose flour
- 1/4 1/4 1/4 cup all-purpose flour
- 1 3/4 1 3/4 3/4 cups grated Monterey jack cheese
- 1 3/4 1 3/4 3/4 cups grated Monterey jack cheese
- 1 3/4 1 3/4 3/4 cups grated Monterey jack cheese
- 1/2 1/2 1/2 cup sour cream, plus more for serving
- 1/2 1/2 1/2 cup sour cream, plus more for serving
- 1/2 1/2 1/2 cup sour cream, plus more for serving
- 8 8 8 small corn or flour tortillas
- 8 8 8 small corn or flour tortillas
- 8 8 8 small corn or flour tortillas
- 1/2 1/2 1/2 cup store-bought salsa
- 1/2 1/2 1/2 cup store-bought salsa
- 1/2 1/2 1/2 cup store-bought salsa
- 1/8 1/8 1/8 cup fresh cilantro leaves
- 1/8 1/8 1/8 cup fresh cilantro leaves
- 1/8 1/8 1/8 cup fresh cilantro leaves
Mudslide Casserole Shots
By jenlin
Line the bottom of a 9-by-13-inch baking dish with plastic wrap
- 1 ounce powdered plain gelatin (four 0.25-ounce packages)
- 1 cup heavy cream
- 1 cup Irish cream liqueur
- 1 cup coffee liqueur
- 1/2 cup vodka
- 24 chocolate sandwich cookies, separated and cream filling scraped off
- Whipped cream, for garnish
- Chocolate syrup, for garnish
Florida Lobster and Pappardelle with Tomatoes and Chives
By jenlin
Heat seafood stock and add tarragon - keep warm
- Three 1 1/2-pound Florida lobsters steamed and meat cut up - about 1 pound of lobster meat.
- 3/4 pound fresh papardelle
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 1 cup fresh corn
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 1/2 cups teardrop tomatoes, cut in half
- 1 tablespoon tomato paste
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh chives, plus some for garnish
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup seafood stock
- 2 sprigs fresh tarragon
Crab Dip - Hot
By jenlin
serves 10 to 12
- 2 cups grated pepper jack cheese
- 1 8 ounce package cream cheese - softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup minced red bell pepper
- 1/2 cup minced green onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 1/2 teaspoons crab seasoning
- 16 ounce crabmeat
- grated parmesan cheese
CRANBERRY MOJITOS
By jenlin
MAKES 2 MOJITOS WITH EXTRA SYRUP
- 8 ounces fresh cranberries
- 1 cup water
- 1 cup sugar
- fresh mint sprigs
- 2 T fresh lime juice
- 2 ounce rum per glass
- soda water - 4-6 ounce per glass
Peanut Butter Cup Trees
By jenlin
Refrigerate all peanut butter cups for 15 minutes to chill (this makes for easier handling and unwrapping)
- 24 Reese's peanut butter cup miniatures (from a 12 oz bag)
- 12 standard-size Reese's peanut butter cups (.75 oz each)
- 12 snack-size Reese's peanut butter cups (.55 oz each)
- 12 Reese's peanut butter cup minis (from an 8 oz bag)
- 1 cup Royal Icing
- 12 small red or white candy stars (such as SweetWorks)
- 1 tablespoon assorted red or white sprinkles
French Toast with Orange Marmalade Syrup
By jenlin
For the syrup: Combine the sugar and orange juice in a medium high-sided saute pan over high heat and cook until ca...
- 3/4 cup sugar
- 1/2 cup fresh orange juice
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 2 oranges, segmented
- 1 teaspoon orange zest
- 6 large eggs, lightly beaten
- 1 1/2 cups heavy cream
- 1 cup milk
- 3/4 cup fresh orange juice
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1/2 teaspoon fine sea salt
- Eight 1 3/4-inch-thick slices day-old brioche
- 6 tablespoons unsalted butter, plus more for serving
- 4 tablespoons canola oil