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Recipes
Chocolate Fondue
By jenlin
In saucepan combine chocolate bars and heavy cream
- 4 3oz bars of chocolate
- 1 cup heavy cream
- 4 T barcardi rumm
Sausage and Cheese Balls upgraded
By jenlin
put all ingredients in a mixer and mix until well blended and roll in 1 inch balls
- 1 box of Red Lobster biscuit mix
- 1 package 16oz sausage
- 1 8 oz block of sharp cheedar cheese
- 1 8 oz block of pepper jack cheese
Broccoli Cheese Mac 'n' Cheese
By jenlin
Preheat the oven to 350 degrees F
- 4 tablespoons salted butter, plus more for the baking dish
- 1 pound elbow macaroni
- 1 stalk celery, finely diced
- 1/2 head broccoli, stalks largely removed, broken into very small florets
- 1/2 medium onion, finely diced
- 2 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1/4 cup half-and-half
- 2 1/2 cups grated sharp Cheddar
- 1 cup cubed processed cheese, such as Velveeta
- 1 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 1/2 cup breadcrumbs
Bath Bomb
By jenlin
Make your own bath bombs at home! Perfect for gifts, or just to give you a reason to take a long and relaxing bath!
- 1 cup baking soda
- 1/2 cup cornstarch
- 1/2 cup lavender scented Epsom salt
- 1/4 cup cream of tartar
- 1 1/2 tablespoons coconut oil
- 2 teaspoons essential oil, scent of your choice
- 1/2 cup dried lavender
BLT CHICKEN SALAD SANDWICH WITH BASIL
By jenlin
In food processor combine mayo, basil, lemon zest and juice until smooth, add a little water if dressing is too thi...
- 1 pound cooked chicken breast cut into 1/2 inch cubes
- 2 cups cherry tomatoes, halved or quartered
- 6 ounces bacon cooked and crumbled
- 3/4 cup mayo
- 1 1/2 cups packed fresh basil
- 2 t zest
- 1 1/2 T lemon juice
- 6 hotdog buns
- 2 T butter
- baby romaine
Blistered Green Beans with Spicy Chile Sauce
By jenlin
Preheat the oven to broil
- Kosher salt
- 2 pounds green beans, trimmed
- 1/4 cup Garlic Oil, recipe follows
- 2 tablespoons red chile paste, such as gochujang
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, crushed
Creamy Grits with Tomato Gravy and Greens
By jenlin
Directions Tomato Gravy: For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat
- 4 1/2 cups whole milk
- 1 1/2 teaspoons salt
- 1 cup grits
- 2 tablespoons vegetable oil
- 2 cups grape tomatoes, halved
- 1 teaspoon sugar
- 2 cloves garlic, crushed
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Collards, for serving
- Buttermilk cornbread, for serving
- Hot sauce, for serving
Spinach Avocado Sauce for Spaghetti
By jenlin
1. Prepare pasta according to package directions, omitting salt and fat
- 1 cup baby spinach leaves
- 1/4 cup rinsed and drained unsalted cannellini beans
- 1/4 cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 2 garlic cloves
- 1 ripe peeled avocado
- 1/4 cup chopped tomato
- 2 tablespoons sliced almonds, toasted
Herbed Tomatoes, Chicken & Rice
By jenlin
This delicious, low calorie, low fat meal is full of flavor and provides two servings of vegetables
- 1/4 cup reduced-fat Italian salad dressing
- 4 small boneless skinless chicken breast halves (about 1 lb.)
- 2 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 cup water
- 2 cups Minute brown rice, uncooked
- 1 cup shredded reduced-fat mozzarella cheese
- 1 medium tomato, chopped
- 2 tablespoons chopped cilantro
- 2 teaspoons dried rosemary, crushed (optional) or 2 teaspoons dried thyme (optional)
Steaks with Blue Cheese and Chiles
By jenlin
Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish
- 1 1/2 tablespoons olive oil
- 3 teaspoons minced fresh parsley, divided
- 2 garlic cloves, minced
- 6 1-inch-thick beef tenderloin steaks (about 6 ounces each)
- 2 ounces cream cheese, room temperature
- 1/4 cup finely crumbled blue cheese (about 1 ounce)
- 2 tablespoons finely chopped seeded red or green jalapeño chiles
- 1 shallot, finely chopped
- 3/4 teaspoon white wine vinegar