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Recipes
Portobello, Broccoli, and Red-Pepper Melts
By jenlin
Heat broiler, with rack set 4 inches from heat
- 1 small head broccoli, cut into small florets (stalk discarded)
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 4 portobello mushrooms (stems removed), sliced 1/2 inch thick
- 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
- 1/4 cup light mayonnaise
- 1 small garlic clove, crushed through a press
- 4 thick slices country bread
- 4 ounces Gouda cheese, thinly sliced
Jalapenos - stuffed with sausage
By jenlin
Preheat oven to 425 degrees
- 1 pound ground Italian sausage (or regular pork or whatever appeals to you)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (original recipe used parmesan)
- 1 pound jalapenos, halved lengthwise and seeded
- 1 green onion, finely chopped
Angel Lush
By jenlin
MIX pineapple and dry pudding mix in medium bowl with whisk until well blended
- 1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
- 1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
- 1 pkg. (10 oz.) round angel food cake, cut horizontally into 3 layers
- 10 fresh strawberries
Herb Roasted Turkey
By jenlin
Heat oven to 375°F. Wash the turkey, inside and out, and dry well
- 1 (12 to 14 lb) whole turkey
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 sprigs oregano
- 1 lemon, halved
- 2 carrots, halved
- 4 celery stalks, halved
- 2 cartons (32 oz each) Progresso™ chicken broth
- 4 cups water
- 3/4 cup all-purpose flour
- 3/4 cup butter
Blueberry Fool
By jenlin
Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil ...
- 2 cups frozen wild blueberries, thawed, or fresh blueberries
- 2 tablespoons fresh lemon juice (from 1 lemon)
- Scant 1/4 teaspoon ground cinnamon
- 7 tablespoons sugar, divided
- 1/4 teaspoon coarse salt
- 2 cups heavy cream
Chocolate Balloon Bowls
By jenlin
Special equipment: 10 to 12 water balloons
- 12 ounces dark or semisweet chocolate chips
- 3 tablespoons coconut oil
- 3 ounces chocolate wafers
Artichoke and Tomato Panzanella
By jenlin
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 3 cups 1 1/2-inch-cubed whole-wheat bread
- One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)
- 2/3 cup extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 3 large red tomatoes, cut into wedges (about 2 pounds)
- 1 cup pitted black olives, halved
- 3/4 cup chopped fresh basil leaves (about 1 bunch)
- 1/4 cup white wine vinegar
Easy Calzones
By jenlin
Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw
- 16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
- 1 tablespoon butter
- 1 whole medium onion, diced
- 1 pound breakfast or Italian sausage
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 15 ounces whole milk ricotta
- 1 1/2 cups grated mozzarella
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- Black pepper
- 2 whole eggs plus 1 whole egg, beaten
- All-purpose flour, for dusting
- Marinara Sauce, warmed, for serving, recipe follows
- Olive oil
- 3 to 4 whole cloves garlic, minced
- 1 whole small to medium onion, chopped
- 1/2 cup white wine (or chicken broth)
- Three 15-ounce cans crushed tomatoes
- Salt and ground pepper
- Pinch sugar
- Fresh parsley leaves
- Fresh basil leaves
Crab Cakes - ultimate
By jenlin
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them
- Garlic Aioli with Celery Root:
- Extra-virgin olive oil
- 1 onion, finely minced
- 4 garlic cloves, finely minced
- 1 1/2 pounds jumbo lump crabmeat
- 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
- 2 tablespoons mayonnaise, plus more if needed
- 1 large egg white
- 1/2 lime, juiced
- 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
- Kosher salt and freshly cracked black pepper
- 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
- Lemon wedges, for garnish
- 2 cloves garlic
- 1/2 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon celery seed
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
- 2 tablespoons freshly chopped chives
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives.
Classic Margarita
By jenlin
For the rim: Moisten the rim of the glasses with lime wedges and dip in the salt
- Lime wedges, for rimming
- Salt, for garnish
- 3 3 3 cups tequila
- 2 2 2 cups fresh lime juice, plus lime slices, for garnish
- 1 1/2 1 1/2 1/2 cups orange liqueur
- 1/4 1/4 1/4 cup agave syrup