Jenlin's profile page
Recipes
Grilled Cheese Roll-Ups
By jenlin
In small bowl, mix cream cheese and salsa; set aside
- 4 oz cream cheese softened
- 1/4 cup Old El Paso™ mild salsa
- 20 slices whole wheat bread (approximately 1 loaf)
- 20 slices American cheese
- 1/4 cup butter
Cute Turkey Cookies
By jenlin
In small resealable freezer plastic bag, place chocolate chips; seal bag
- 1/2 cup miniature semisweet chocolate chips
- 8 fudge-striped shortbread cookies
- 8 fudge-covered graham crackers
- 8 Reese's™ peanut butter cups miniatures, unwrapped
- 1 roll (1.7 oz) round chewy caramels in milk chocolate, unwrapped
- 24 pieces candy corn
- 1 tube (0.68 oz) Betty Crocker™ black decorating gel
Chopped Salad
By jenlin
For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minute...
- 12 slices bacon, chopped
- Vegetable oil, for frying
- 4 corn tortillas, cut into strips
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup barbecue sauce
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped chives
- 1 clove garlic, finely chopped
- Buttermilk, as needed to adjust the consistency
- Hot sauce, as needed
- Kosher salt
- 1 head iceberg lettuce, cut into chunks and sliced
- 1 pint grape tomatoes, halved
- 1 bunch scallions, sliced
- 1 pound Cheddar, grated
- Pico de gallo, store-bought or homemade, recipe follows, for topping
- 12 Roma tomatoes (slightly under ripe is fine)
- 3 yellow or red onions
- 2 cups fresh cilantro leaves
- 1 to 2 jalapenos, plus more if needed
- 1 lime
- Salt
Sheet-Pan Scalloped Potatoes
By jenlin
Preheat the oven to 450 degrees F
- Canola spray, for the baking sheet
- 2 2 2 tablespoons unsalted butter
- 1 1/2 1 1/2 1/2 cups thinly sliced yellow onion (1 large onion)
- 1 1 to 3 minced garlic (2 to 3 cloves)
- 3 1/4 3 1/4 to 7 1/8-inch Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
- Kosher salt and freshly ground black pepper
- 1 1/2 1 1/2 8 cups grated fontina cheese (about 8 ounces)
- 1 1 5 cup grated Parmesan (about 5 ounces)
- 2 2 2 cups heavy cream
- 2 2 2 tablespoons finely chopped fresh rosemary
- 1 1 1 tablespoon Dijon mustard
- 1 1 1 teaspoon lemon zest
Crispy Hashbrowns
By jenlin
Heat the oil and butter on a griddle over medium-high heat until the butter is melted
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 3/4 cup frozen shredded potatoes
- Kosher salt and freshly ground black pepper
Slow Ham, Gouda, and Potato Bake
By jenlin
Directions In a 3 1/2- or 4-quart slow cooker combine hash browns, ham, cheese, sweet pepper, and onion
- 4 cups frozen diced hash brown potatoes
- 8 ounces reduced-sodium cooked ham, chopped
- 1 cup shredded Gouda cheese (4 ounces)
- 3/4 cup chopped red sweet pepper (1 medium)
- 1/2 cup chopped onion (1 medium)
- 6 eggs, lightly beaten, or 1 1/2 cups refrigerated or frozen egg product, thawed
- 1 10 3/4 ounce can condensed reduced-sodium cream of mushroom soup
- 1/2 cup fat-free milk
- 1/8 teaspoon ground black pepper
- 8 low-fat whole grain English muffins, split and toasted
Snapper Meuniere
By jenlin
For the Emeril's original essence: Combine all the ingredients thoroughly and store in an airtight jar or container
- 1 2 1/4 2 shallots 2 tablespoons white wine 1/4 cup lemon juice 2 tablespoons chopped fresh parsley leaves Freshly ground pepper
Whole Hog Hoagie
By jenlin
Cut the Italian loaf in half horizontally and spread the Roasted Red Pepper Spread onto the cut side of both halves
- One 3-foot loaf soft Italian bread
- Roasted Red Pepper Spread, recipe follows
- 8 ounces thinly sliced boiled ham
- 8 ounces thinly sliced mortadella
- 8 ounces thinly sliced salami
- 8 ounces thinly sliced provolone
- 3 cups shredded romaine lettuce
- 2 cups shredded radicchio
- 2 cups sliced tomatoes
- Quick-Pickled Zucchini, recipe follows
- One 16-ounce jar roasted red peppers, drained
- 1 1/2 cups mayonnaise
- 1/4 cup red wine vinegar
- 2 teaspoons dried oregano
- Pinch red chile flakes
- 2 cloves garlic
- 2 cups distilled white vinegar
- 3 tablespoons kosher salt
- 2 tablespoons yellow mustard seeds
- 2 teaspoons red chile flakes
- 6 sprigs fresh dill
- 4 cloves garlic, thinly sliced
- 3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
- 1 small red onion, halved and sliced into thin half-moons
Game-Day Deviled Eggs
By jenlin
Cut eggs in half lengthwise and spoon yolks into a bowl
- 12 hard-cooked eggs, peeled
- 1/2 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 3 tablespoons finely diced ham
- 2 tablespoons finely shredded cheddar
- Chives for garnish (optional)
Cranberry Christmas Cake
By jenlin
Prepare Cranberry Filling: Bring all Cranberry Filling ingredients to a boil in a saucepan over medium-high
- Cranberry Filling
- 1 cup fresh or frozen organic cranberries
- 1/2 cup GreenWise dried cranberries
- 1/4 cup GreenWise cane sugar
- 2 tsp. fresh organic orange zest
- 2 Tbsp. fresh organic orange juice
- Cake Layers
- Organic cooking spray
- 1 cup GreenWise unsalted butter, softened
- 2 cups GreenWise cane sugar
- 7 large GreenWise egg whites, at room temperature
- 1 tsp. organic almond extract
- 1 tsp. GreenWise vanilla extract
- 2 3/4 cups GreenWise all-purpose flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup GreenWise whole milk
- Vanilla Buttercream
- 2 cups GreenWise unsalted butter, softened
- 7 cups organic powdered sugar
- 1 tsp. GreenWise vanilla extract
- 1/8 tsp. kosher salt
- 2/3 cup GreenWise heavy cream
- Candied Cranberries
- Serves 8
- Active 15 min. Total 10 hours, 30 min., including 8 hours chilling
- 1 cup organic pure maple syrup
- 2 cups fresh or frozen organic cranberries
- 1 cup GreenWise cane sugar