Jenlin's profile page
Recipes
Beef Quesadillas
By jenlin
Preheat a griddle or grill pan over high heat
- 1 pound skirt steak
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons corn oil 1/4 cup corn oil
- 4 flour tortillas (approximately 13 inches)
- 2 cups shredded Monterey Jack cheese
- 1 cup tomato salsa 1 cup tomato salsa
- 1 cup guacamole
- Your favorite Verde Hot Sauce
Bay Scallop Gratin
By jenlin
Preheat the oven to 425 degrees F
- 6 tablespoons unsalted butter, at room temperature
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 2 ounces thinly sliced prosciutto di Parma, minced
- 4 tablespoons minced fresh parsley, plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Pernod
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 1 /2 cup panko
- 6 tablespoons dry white wine
- 2 pound fresh bay scallops
- Lemon, for garnish
Caranel & Pear Cheesecake Trifle
By jenlin
In a large skillet, melt the butter
- 4 tablespoons unsalted butter
- 5 large slightly underripe Bartlett pears—peeled, cored and diced
- 1 cup Vanilla Bean and Fleur de Sel Caramel Sauce
- 1 teaspoon unflavored powdered gelatin
- 16 ounces cream cheese, at room temperature
- 3 cups cold heavy cream
- 8 ounces gingersnap cookies, plus crushed cookies for garnish
Mini Blueberry Galettes
By jenlin
Preheat oven to 425 degrees
- 1 package Storebought Pie Crust (2 Rounds Of Dough)
- 2 cups Blueberries (generous)
- 1/4 cup Sugar, Plus Extra For Sprinkling
- 2 Tablespoons Cornstarch
- 1 whole Lemon
- 1 teaspoon Vanilla Extract
- Pinch Of Salt
- 1 whole Egg
- 1 Tablespoon Water
- Whipped Cream, For Serving
Frittata with Spinach, Olives and Chicken Sausage
By jenlin
Preheat the oven to 350 degrees F
- 6 6 6 large eggs
- 1/4 1/4 1/4 cup whole milk
- 2 2 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 2 2 fully precooked chicken sausages, sliced into thin rounds (or removed from casing)
- 1/2 1/2 1/2 small red onion, thinly sliced
- 1 1 1 teaspoon kosher salt
- 2 2 2 garlic cloves, thinly sliced
- 3 3 3 cups baby spinach
- 1/3 1/3 1/3 cup pitted, roughly chopped Kalamata olives (or Turkish gemlik olives)
- 1/3 1/3 1/3 crumbled feta cheese (preferably French), plus more for garnish
- Flaky sea salt and freshly cracked black pepper
- Chopped fresh parsley, for garnish
- Olive oil, for garnish
Feta-Herb Edamame Succotash
By jenlin
We’re ready for the glories of summer produce, but since it’s not quite the season, frozen vegetables and year-...
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cups frozen shelled edamame, thawed
- 1 1/2 cups frozen corn kernels, thawed
- 1 cup grape tomatoes, halved lengthwise
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons sherry vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Bourbon Brown Sugar-Stuffed Sweet Potato Skins
By jenlin
Preheat the oven to 350 degrees F
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- One 16.5-ounce can baked beans with bourbon and brown sugar, such as Bush's Best Bourbon and Brown Sugar Grillin' Beans
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 scallions (white and pale green parts), sliced, dark green tops sliced and reserved for garnish
- 1 jalapeno, seeds and ribs removed, diced
- 1/2 cup sour cream
- Juice of 2 limes
- 1 avocado, diced
- One 10-ounce tube Mexican chorizo
Heirloom Tomato Salad
By jenlin
Wisk first 7 ingredients, add olive oil in thin stream while whisking until blended
- 3 T lemon juice
- 2 t snipped chives
- 1 t grated lemon zest
- 1 t Dijon mustard
- 1 t honey
- 1/4 t sea salt
- 1/4 t pepper
- 1/2 cup extra virgin olive oil
- 5 or 6 sliced heirloom tomatoes
Mediterranean Orzo Salad
By jenlin
For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until...
- 1/3 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 12 ounces orzo pasta
- One 15-ounce can chickpeas, drained.
- 1 1/2 cups red grape or cherry tomatoes
- 1 1/2 cups yellow grape or cherry tomatoes
- 1 1/2 cups kalamata olives, halved
- 1 1/2 cups crumbled feta cheese, plus more for topping
- 3 tablespoons minced fresh parsley, plus more for topping
- 1 red onion, diced
- Kosher salt and freshly ground black pepper
Capellini al Forno - Baked Spaghetti
By jenlin
Place an oven rack in the center of the oven
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
- 1 pound capellini (angel hair) pasta
- 1 cup plus 1/2 cup grated Parmesan
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup plain breadcrumbs
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 2 cups (8 ounces) shredded smoked mozzarella
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed