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Recipes
Creepy Kale Dip
By jenlin
Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 lb kale, ribs removed, coarsely chopped
- 1 package (8 oz) cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon hot sauce
- 1 cup shredded Parmesan cheese (4 oz)
- Toasted baguette slices or crackers, if desired
Roasted Sweet Potatoes with Cinnamon Pecan Crunch Recipe
By jenlin
Recipe by Zatarain's
- 3/4 cup firmly packed brown sugar, divided
- 2 tablespoons orange juice
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 1/2 teaspoons McCormick® Cinnamon, Ground , divided
- 1 1/2 teaspoons McCormick® Ginger, Ground , divided
- 1/2 teaspoon salt
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1 cup dried cranberries
- 6 tablespoons butter, cut up, divided
- 1/2 cup flour
- 1 cup chopped pecans
Peach Cobbler
By jenlin
Preheat the oven to 350. Melt the butter
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 Tbs baking powder
- pinch salt
- 3/4 cup milk
- 3 cups sliced fresh peaches
- 1/2 tsp ground cinnamon
- 1/2 cup firmly packed brown sugar
Coconut Pineapple Spritzer
By jenlin
In an ice-filled glass, add the seltzer, vodka and lime juice; stir
- 3 3 3 ounces coconut seltzer
- 2 2 2 ounces pineapple vodka
- 1/2 1 1/2 lime, plus 1 lime wheel for garnish
White Hot Chocolate
By jenlin
In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point
- 4 cups whole milk
- 4 cups half-and-half
- 1 pound white chocolate, chopped
- 2 teaspoons pure vanilla extract
- Seeds scraped from 2 vanilla beans
- 1/4 to 1/3 cup orange flavored liqueur (recommended: Grand Marnier)
Cucumber Jalapeno Margarita
By jenlin
Mix together the lime juice, tequila, orange liqueur, agave, cucumber and jalapenos in a large pitcher
- 1/2 1/2 1/2 cup fresh lime juice
- 1/2 1/2 1/2 cup white tequila
- 1/4 1/4 1/4 cup orange liqueur, such as Grand Marnier
- 2 2 2 T agave
- 4 4 slices 4 thin slices cucumber
- 1 1 1 jalapeno, halved lengthwise
- Ice, for serving
- Salt for glass rims, optional
Penne Alla Vecchia Bettola
By jenlin
Preheat oven to 375 degrees F
- 1/4 cup good olive oil
- 1 medium Spanish onion, chopped
- 3 cloves of garlic, diced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- Freshly ground black pepper
- 3/4 pound penne pasta
- 4 tablespoons fresh oregano
- 3/4 to 1 cup heavy cream
- Grated Parmesan cheese
Grilled Fingerling Potato Salad with Feta, Green Beans and Olives
By jenlin
Bring a large pot of salted water to a boil and cook the green beans until al dente, about 90 seconds
- 8 ounces green beans, trimmed
- 12 fingerling potatoes
- 1 tablespoon kosher salt
- 6 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon clover honey
- Salt and freshly ground black pepper
- 1 cup extra-virgin Greek olive oil, plus more for drizzling
- Canola oil, for grilling
- 8 ounces feta, crumbled
- 1/2 cup pitted kalamata olives
- 2 tablespoons lightly chopped fresh oregano
- Fresh parsley leaves, for garnish
Spicy Cauliflower Stir-Fry
By jenlin
Break up the cauliflower into large florets, then use your hands to break into very small florets
- 1 head cauliflower
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- Juice of 1 lime (or a splash of rice wine vinegar)
- 2 green onions, sliced
- 1 tablespoon Sriracha or other hot sauce, plus more if needed
- Lime wedges, for serving
Crab and Bacon Endive Boats
By jenlin
In a large bowl, combine the mayonnaise, sour cream, capers and mustard
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons capers, drained and roughly chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons minced shallots
- 3 small inner stalks celery with leaves, finely chopped
- 1 lemon, zested and juiced (about 1 tablespoon juice)
- Kosher salt
- Freshly ground white pepper
- 1 pound lump cooked crabmeat
- 1/3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves
- 1/3 cup chopped fresh tarragon
- 20 endive spears (3 to 4 endives)
- 4 strips cooked bacon, finely chopped