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Recipes
Cinnamon Roll Biscuits with Sweet Tea Caramel
By jenlin
For the biscuits: Preheat the oven to 400 degrees F
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 4 tablespoons sugar
- 1 1/2 teaspoons fine salt
- 8 tablespoons (1 stick) cold butter, cubed
- 1 1/2 cups milk
- 8 ounces mascarpone or cream cheese, room temperature
- 1 tablespoon cinnamon
- 1 cup golden raisins, plumped in water
- 1 cup heavy cream, room temperature
- 3 tablespoons unsweetened instant ice tea mix
- 1 cup sugar
- 2 teaspoons vanilla extract
Lobster Club Sandwich
By jenlin
Toast the walnut bread under a salamander until golden brown
- 3 3 1/2 3 1/4 bread (7 1/2 x 3 x 1/4 inches)
- 1 1 1 ounce good mayonnaise
- 2 1/2 2 1/2 1/2 ounces butter
- 3 3 3 ounces lobster meat, cooked
- 1/4 1/4 1/4 ounce wild arugula
- Spago House Balsamic Dressing (recipe follows)
- 2 2 2 slices vine-ripened or heirloom tomatoes
- Salt and black pepper
- 2 2 2 slices applewood-smoked bacon, crisped
- 2 2 2 caperberries
- 1 1 1 tablespoon balsamic vinegar
- 2 2 2 teaspoons sugar
- 1/4 1/4 1/4 teaspoon kosher salt
- Pinch Pinch freshly cracked black pepper
- 1 1 1 tablespoon sherry vinegar
- 1/4 1/4 1/4 cup Tuscan olive oil
Soppressata and Cheese in Puff Pastry
By jenlin
Preheat the oven to 450 degrees
- 1 package (2 sheets) frozen puff pastry defrosted
- 2 tablespoons Dijon mustard
- 12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
- 6 ounces Gruyere cheese, grated
- 1 egg beaten with 1 tablespoon water, for egg wash
Peppercorn Sauce For Steak
By jenlin
Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside
- 4 to 6 tablespoons tri-color peppercorns, crushed
- 4 tablespoons butter
- 1 beef bouillon cube
- 4 to 6 tablespoons Dijon mustard
- 1 cup brandy or other liquor
- 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)
Garlic and Herb Chicken Panini
By jenlin
Preheat the oven to 400 degrees F
- 1 large baguette
- One 6.5-ounce container garlic and herb cheese spread, such as Rondele
- 1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
- 6 slices deli provolone cheese
- 2 tablespoons extra-virgin olive oil
- Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
- One 14-ounce can artichoke hearts, drained and roughly chopped
- One 5-ounce bag fresh spinach
- 1 tablespoon extra-virgin olive oil
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
BBQ Glazed Shrimp
By jenlin
Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl
- 2 pounds jumbo shrimp (16/20 count), peeled.
- 1 1/2 tablespoons chili powder
- 1 teaspoon cayenne pepper
- Kosher salt and coarsely ground black pepper
- 4 tablespoons unsalted butter
- 4 large cloves garlic, minced
- 2 tablespoons syrup
- 2 tablespoons Worcestershire sauce
- Juice of 1 lemon (about 3 tablespoons)
- 4 green onions, greens thinly sliced
Chicken and Sausage Gumbo
By jenlin
Season chicken with salt and pepper, and place it in a crock pot
- 8 oz raw boneless skinless chicken breast cutlets
- 1/8 tsp each salt and black pepper
- 12 oz (about 4 links) fully cooked chicken sausage, sliced into 1/4-inch coins
- One 14.5 oz can diced tomatoes with green chilies (not drained)
- 3 cups (24 oz) reduced-sodium fat-free chicken broth
- 2 cups frozen cut okra
- 1 1/2 cups chopped celery
- 1 green bell pepper, stem removed, seeded and chopped
- 1 large onion, chopped
- 1 1/2 tsp Cajun seasoning
- 1 tsp chopped garlic
- 1 tsp Worcestershire sauce
- 1 tsp ground thyme
Confetti Cups
By jenlin
For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner
- 19 vanilla sandwich cookies
- 2 tablespoons butter, melted
- 1 pint vanilla ice cream, slightly softened
- 1/2 cup rainbow sprinkles
- 1/4 cup rainbow sprinkles
- 2 ounces white chocolate shavings
- Sweetened whipped cream, for serving, optional
Grilled Mediterranean Chicken Vegetable Kabobs
By jenlin
1 In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients
- 1/4 cup lemon juice
- 3 tablespoons olive or vegetable oil
- 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic, finely chopped
- 1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium zucchini or yellow summer squash , cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 lb fresh asparagus spears
- 1/4 cup crumbled feta cheese (1 oz)
Cubano in a Blanket
By jenlin
Preheat the oven to 375 degrees F
- 1/3 pound sliced deli ham
- 1/3 pound sliced deli Swiss cheese
- Two 8-ounce tubes refrigerated crescent roll dough (or puff pastry)
- 3/4 cup yellow mustard, plus more for dipping
- 32 cocktail franks
- 16 small dill gherkins or cornichon pickles, sliced in half lengthwise