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Recipes
Pull-Apart Garlic Bread with Asiago Cheese
By jenlin
Preheat the oven to 400 degrees F
- One 8-inch round loaf country or sourdough bread
- 1 stick (8 tablespoons) unsalted butter
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely grated
- Kosher salt
- 3 tablespoons finely chopped fresh parsley
- 1/2 cup grated Asiago cheese
Creamy Citrus Dressing
By jenlin
combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 clove garlic, pressed or grated
- Salt and freshly ground black pepper
- 1 heaping tablespoon sour cream or plain Greek yogurt
- into chunks
Seared Sea Scallops with Sesame-Cilantro Gremolata
By jenlin
In a medium bowl, combine the mirin, lime juice, sesame oil, and ginger
- 1/4 cup mirin
- 1/4 cup fresh lime juice plus 1 tsp. finely grated lime zest (from about 2 medium limes)
- 2 tsp. Asian sesame oil
- 2 tsp. finely grated fresh ginger
- 1-1/2 lb. large dry-packed sea scallops (about 12)
- 1/4 cup finely chopped fresh cilantro
- 1 Tbs. toasted sesame seeds
- 2 tsp. finely chopped garlic
- 1-1/2 Tbs. vegetable oil; more as needed
- Kosher salt and freshly ground black pepper
Broccoli Soup
By jenlin
Drizzle some olive oil into a heavy-bottomed pot set over medium heat
- Olive oil, for pan
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- Salt and pepper
- 2 cups chicken stock
- 1 cup half-and-half
- 4 small heads broccoli, chopped
- 1 package soft herbed cheese, such as Boursin
- 1 cup grated Monterey jack
Spicy Artichoke Dip
By jenlin
Melt the butter in a large skillet or saute pan over medium-high heat
- 2 tablespoons unsalted butter
- 1/2 red onion, cut in small dice
- 2 jalapenos, seeded, cut in small dice
- 1 teaspoon salt
- Three 12-ounce jars artichoke hearts in water, drained
- 8 ounces cream cheese, cubed
- 1 cup sour cream
- 1 1/2 cups shredded jalapeno Jack cheese
Peaches and Cream
By jenlin
Preheat the oven to 400 degrees F
- 12 frozen phyllo cups
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 peaches
- 3/4 cup clotted cream
- Amaretto (almond liqueur), for drizzling
Cinnamon Elephant Ears
By jenlin
Preheat the oven to 400 degrees F
- 1 sheet frozen puff pastry, thawed but still chilled
- 3 tablespoons cinnamon sugar
Zucchini Gratin
By jenlin
Preheat the oven to 400 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Spinach Puffs
By jenlin
Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a ...
- 1 10-ounce package frozen chopped spinach, thawed
- 1/2 cup crumbled feta
- 1/4 cup minced onion
- 1 tablespoon olive oil
- 1 teaspoon chopped dill
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled
Hot Spinach and Crab Dip
By jenlin
Preheat the oven to 425 degrees F
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 8 ounces cream cheese
- 1 teaspoon Worcestershire
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 1 pound frozen chopped spinach, thawed and squeezed very dry
- 8 ounces lump crabmeat, picked through for bits of shell
- 1/2 cup shredded Monterey Jack
- 3 tablespoons grated Parmesan
- 2 tablespoons panko breadcrumbs
- Crackers, for serving