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Recipes
Farmer's Pasta
By jenlin
Butter a 13 by 9 by 2-inch baking dish
- Butter, for greasing pan
- 2 tablespoons (or more) olive oil
- 6 ounces pancetta, chopped
- 4 teaspoons minced garlic
- 1/3 cup all-purpose flour
- 7 cups whole milk
- 8 ounces Fontina cheese, grated
- 4 ounces mozzarella cheese, grated
- 3/4 cup freshly grated Parmesan
- 6 ounces provolone cheese, grated
- 1 pound rigatoni pasta
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoons chopped fresh basil leaves
- Salt and freshly ground black pepper
- 2 cups fresh coarse bread crumbs
- Extra-virgin olive oil, for drizzling
Crock Pot Herb-Roasted Baby Potatoes
By jenlin
Spray a 4 to 6 quart crock pot with non-stick cooking spray
- 2 pounds baby potatoes (new Yukon Gold, red or white work well)
- 5-6 garlic gloves (peeled)
- 1 1/2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon salt (sea salt is ideal)
- 1 pinch dried thyme
Carbonara with Asparagus & Egg
By jenlin
Bring a large pot of salted water to a boil over high heat
- 1 bunch asparagus, ends trimmed, rubber band left on
- 1 pound linguini
- 1 cup Basil Aioli, recipe follows
- 1 cup shaved pecorino
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons butter
- 4 to 6 large eggs
- Salt and freshly ground black pepper
- 1 clove garlic, minced
- 2 large egg yolks*
- 2 teaspoons mustard
- 1 teaspoon lemon juice
- 1/4 cup finely chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 1/2 cup vegetable oil
- 1/2 cup extra-virgin olive oil
Bloodshot Buckeyes
By jenlin
Line a baking sheet with parchment paper; set aside
- 1 cup creamy peanut butter
- 6 tablespoons unsalted butter, softened
- Pinch salt
- 2 cups confectioners' sugar
- 24 ounces white melting wafers
- 2 cups eyeball candies
Make-Ahead Dagwood Sandwiches
By jenlin
1 With long serrated knife, cut bread in half horizontally
- 2 loaves herb-flavored or cheese-flavored bread, such as Focaccia, ciabatta or Asiago cheese bread (1 lb each, about 1 inch thick)
- 1 container (6.5 oz) garlic-and-herbs spreadable cheese
- 1 lb thinly sliced smoked turkey
- 8 oz sliced provolone cheese
- 8 oz thinly sliced salami
- 1/4 cup loosely packed fresh basil leaves
- 8 slices bacon, cooked
- 1 sweet onion, thinly sliced, separated into rings
- 3 small plum (Roma) tomatoes, sliced
- 4 cups lightly packed torn arugula
- 1/2 cup basil pesto
Honey Fried Chicken
By jenlin
Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pe...
- One 4-pound chickens, each cut into 10 pieces (2 legs, 2 thighs, 4 breast halves and 2 wings)
- 2 cups buttermilk
- 1 tablespoons kosher salt
- 3/4 tablespoons ground black pepper
- 1/2 tablespoon plus 1/2 teaspoon paprika
- 4-6 cups vegetable or canola oil
- 2 cups all-purpose flour
- 1 tablespoons garlic powder
- 1 tablespoons onion powder
- 1/2 cup honey
Risotto Scampi Fra Diavolo
By jenlin
Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer
- 3 cups chicken stock
- One 28-ounce can diced tomatoes
- 1 pound large shrimp (25/30 count), peeled, deveined, tail on
- 5 tablespoons olive oil
- 2 teaspoons crushed red pepper flakes, plus more for garnish, optional
- Kosher salt and freshly ground black pepper
- 1 medium onion, diced
- 2 cups arborio rice
- 4 cloves garlic, minced
- 1/4 cup vodka
- 1/2 cup fresh parsley leaves, minced
- 2 tablespoons butter
- Grilled bread, for serving
Barbecue Ribs
By jenlin
For the ribs: Pat the ribs dry with paper towels
- 2 racks baby back ribs
- 1/2 cup dark brown sugar
- 1 1/2 tablespoons freshly ground black pepper
- 1 tablespoon kosher salt
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 3 cups ketchup
- 1 1/2 cups apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
Lemon Hazelnut Tiramisu
By jenlin
For the Lemon Syrup: In a small saucepan, combine lemon juice, water and sugar over medium heat
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1/4 cup water
- 1/3 cup sugar
- 1 1/2 cups whipping cream
- 1/2 teaspoon ground cinnamon
- 5 tablespoons sugar
- 1 (15-ounce) container mascarpone cheese, at room temperature
- 1/2 cup hazelnut liqueur (recommended: Frangelico)
- 48 soft or hard ladyfinger cookies
- 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
- 1 lemon, zested
Green Beans and Petite Reds
By jenlin
Coat a 3 1/2- or 4-quart slow cooker with cooking spray
- Nonstick cooking spray
- 1 pound fresh green beans, trimmed
- 1 pound tiny new potatoes, quartered
- 1 cup chopped onion (1 large)
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup light mayonnaise or salad dressing
- 1/4 cup fat-free sour cream
- 1 - 2 tablespoons fat-free milk
- 1 tablespoon Dijon-style mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon dried tarragon, crushed
- 1/4 teaspoon salt
- Ground black pepper