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Recipes
Cheddar and Cayenne Cheese Straws with a ParisTwist
By jenlin
Mix first six ingredients with a fork or clean hands until all the ingredients are well distributed
- 2 sticks unsalted butter, softened
- 1 pound extra sharp cheddar cheese, grated by hand
- 2 cups all purpose flour
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper or more to taste
- ½ teaspoon salt
- 2 cups rice krispies
Mushroom, Sausage and Gruyere Strata
By jenlin
For the strata: In a large saucepan over medium-high heat, melt the butter
- 4 tablespoons (1/2 stick) butter
- 1 clove garlic, minced
- 1/2 onion, finely chopped
- 2 cups chopped shiitake mushrooms
- 1 cup chopped oyster mushrooms
- 1 tablespoon finely chopped fresh thyme, plus thyme sprigs, for garnish
- 4 classic Italian sausages, chopped
- 2 cups whole milk
- 1 cup heavy cream
- 6 large eggs
- Kosher salt and freshly ground pepper
- 2 cups grated Gruyere
- 4 cups stale baguette cubes
- Oil, for greasing the pan
- All-purpose flour, for flouring the pan
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- Kosher salt and freshly ground pepper
Brown Butter Mashed Potatoes
By jenlin
Peel the potatoes, rinse in cold water and cut into fourths
- 5 pounds Yukon gold potatoes
- 2 1/2 sticks (1 1/4 cups) salted butter, at room temperature
- 1 1/2 packages cream cheese (12 ounces total), at room temperature
- 1 /2 cup half-and-half
- 1 /2 cup heavy cream
- Kosher salt and freshly ground black pepper
- Milk, if needed, for thinning
- Chopped fresh parsley, for garnish
Cowgirl Quiche
By jenlin
Directions Preheat the oven to 400 degrees F
- 2 1/2 cups all-purpose or pastry flour, plus more if needed for rolling
- 1 tablespoon chopped chives
- 1 teaspoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into chunks
- 2 leeks, tops and bottoms trimmed, cut in half lengthwise
- 16 ounces white mushrooms, washed and sliced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 8 large eggs
- 2 cups grated Swiss cheese
- Salt and freshly ground black pepper
- 1 tablespoon pesto
- 8 thin slices prosciutto (or any good ham), chopped
BUFFALO CHICKEN DIP
By jenlin
HEAT CHICKEN AND RED HOT SAUCE
- 2 10 OUNCE CANS CHUNK CHICKEN - DRAINED
- 2 8 OUNCES SOFTENED CREAM CHEESE
- 1 CUP RANCH DRESSING
- 3/4 CUP RED HOT SAUCE
- 1 1/2 CUPS SHREDDED CHEDDAR OR COLBY JACK CHEESE
Herbed-Baked Eggs
By jenlin
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Toasted French bread or brioche, for serving
Asian Grilled Salmon
By jenlin
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking
- 1 side fresh salmon, boned but skin on (about 3 pounds)
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
Mango Smoothie
By jenlin
This fun Mango Smoothie will surely have your taste buds doing a happy jig!
- 1 1/2 cups mango chunks
- 1/4 cup seedless red grapes
- 2 strawberries
- 1/4 banana, chunked
- 1 handful kale leaves or baby spinach
- 1 cup milk (whole, 2 percent, soy, almond, etc.)
- 1/2 cup Greek yogurt
- 1 tablespoon honey
Strawberry Shortcake Trifle
By jenlin
For the cake: Preheat the oven to 350 degrees F
- Cake:
- Nonstick baking spray, for the parchment
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 /2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 /2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 6 strawberries, halved
- Fresh mint leaves, for serving
- Strawberries in Sauce:
- One 3.5-ounce package strawberry-flavored gelatin
- 2 1/2 pounds fresh strawberries, hulled and halved
- Sweet Yogurt Cream:
- 1 1/2 cups plain Greek yogurt
- 1 1/2 cups cold heavy cream
- 3 /4 cup granulated sugar
- 3 tablespoons brown sugar
Filet Mignon and Scrambled Eggs
By jenlin
Heat a large cast-iron skillet over medium-high heat
- Four 2-inch-thick filets mignons, tied
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 6 tablespoons unsalted butter, cut into chunks
- 8 large eggs, whisked until light and fluffy
- 4 ounces fresh goat cheese
- 1/2 cup best-quality jarred romesco sauce
- Chopped fresh parsley, for garnish
- Extra-virgin olive oil, for finishing