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Recipes
Impossibly Easy Chicken and Broccoli Pie
By jenlin
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray
- 2 cups Green Giant® frozen broccoli cuts, thawed, drained
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- 1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup Original Bisquick® mix
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
Irish Guinness Brown Bread
By jenlin
Preheat the oven to 450 degrees
- 1 1 1 cup quick-cooking oats (not instant), such as McCann's, plus extra for sprinkling
- 2 1/4 2 1/4 1/4 cups whole wheat flour, such as Heckers
- 1/4 1/4 1/4 cup all-purpose flour
- 1/2 1/2 1/2 cup dark brown sugar, lightly packed
- 2 1/4 2 1/4 1/4 teaspoons baking soda
- 1 1 1 teaspoon baking powder
- 2 2 2 teaspoons kosher salt
- 1 1 to 12-ounce) to 12-ounce) bottle Guinness extra stout beer, at room temperature
- 1 1 1 cup buttermilk, shaken
- 5 5 5 tablespoons unsalted butter, melted, plus extra for brushing the pan
- 1 1 1 teaspoon pure vanilla extract
- Salted butter, such as Irish Kerrygold
Meringue for One Pie
By jenlin
Beat on high speed the egg whites, vanilla and cream of tartar until soft peaks form
- 3 egg whites - room temperature
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Tomato Crostini with Whipped Feta
By jenlin
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
Bacon Cheeseburger Salisbury Steaks
By jenlin
For the Salisbury steaks: In a large bowl, add the chuck, breadcrumbs, mustard, ketchup, onion pulp, salt and a few...
- 1 1/2 pounds ground chuck (80 percent meat, 20 percent fat)
- 1/2 cup Italian breadcrumbs
- 1/4 cup yellow mustard
- 1/4 cup ketchup
- 2 tablespoons red onion pulp (grate an onion on a rasp grater or the small side of a box grater)
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 2 strips bacon
- 2 cups beef stock
- 2 cups heavy cream
- 5 to 6 slices yellow American cheese (4 ounces)
- One 12-ounce bag egg noodles
- 1/2 cup loosely packed fresh parsley, chopped
White Bean Dip
By jenlin
In a food processor, puree the white beans, olive oil, basil, chives, tarragon, lemon juice, anchovy paste and salt...
- One 15-ounce can white beans, drained and rinsed
- 1/3 cup extra-virgin olive oil
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 1 1/2 tablespoons lemon juice (1/2 large lemon)
- 1/4 teaspoon anchovy paste
- 1/4 teaspoon salt
Grilled Peaches with Amaretti
By jenlin
Preheat the oven to 375 degrees F
- 8 ripe peaches, cut in 1/2 and pitted
- 1/4 cup vanilla sugar, recipe follows
- 1/4 cup good dark rum (recommended: Mount Gay)
- 1/4 cup good almond liqueur (recommended: Amaretto Di Savonna)
- 8 amaretti cookies, crumbled
- Creme fraiche or vanilla ice cream to serve, optional
Broccoli Cheese Baked Potatoes
By jenlin
Preheat the oven to 350 degrees F
- 6 russet baking potatoes
- 2 heads broccoli, cut into small florets
- Vegetable oil, for frying
- 1 medium onion, thinly sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded Cheddar
- 2 cups shredded pepper Jack cheese
Baked Rockfish
By jenlin
Peel the potatoes and cut into rounds
- 2-3 pound rockfish or filets
- 1 large onion
- 5 medium sized potatoes
- 4 thin slices salt pork or 3 tablespoons bacon grease
- 2 tablespoons flour
- 1 1/2 cups water
- salt and pepper to taste
Chilled Cucumber Soup with Shrimp
By jenlin
In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper
- 1 (17-ounce) containers Greek yogurt
- 3/4 cups half-and-half
- 1 1/2 hothouse cucumbers, unpeeled, seeded and chopped
- 1/3 cup chopped red onion
- 4 scallions, white and green parts, chopped
- 1 tablespoons kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1/8 cup chopped fresh dill
- 1/3 cup freshly squeezed lemon juice (3 lemons)
- 3/4 pound cooked large shrimp, halved
- Thin slices of lemon, halved, for garnish
- Fresh dill, for garnish