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Recipes
Chocolate Bundt Cake
By jenlin
Make the cake: Preheat oven to 325 degrees
- 8 ounces (2 sticks) unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream (4 ounces)
- 1 1/2 cups sugar
- 4 large eggs
Watermelon Mojito Jello Shots
By jenlin
1. In a blender or food processor, puree enough watermelon to get 1 cup of juice
- 1/2 small watermelon (makes 1 cup watermelon juice)
- 4 packets Knox gelatin
- 1 cup white rum
- 1 handful freshly chopped mint
- 2 cups water
- 8 tablespoons sugar (or to desired sweetness)
- (Replace white rum with ginger-ale for a non alcoholic version! )
Steak and Eggs Benedict with Spicy Hollandaise
By jenlin
For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds
- 3 large egg yolks
- Juice of 1/2 lemon, plus more if needed
- 2 sticks (1 cup) salted butter, melted and hot
- 1 teaspoon adobo sauce, plus more if needed
- Kosher salt
- Two 12-ounce tenderloin steaks, about 2 inches thick
- Kosher salt and freshly ground black pepper
- Butter, for the skillet
- 4 large eggs
- Garlic Butter English Muffins, recipe follows
- Cayenne pepper, for serving
- 4 tablespoons (1/2 stick) salted butter
- 1 clove garlic, finely grated
- 2 English muffins, halved
- 2 tablespoons finely grated Parmesan
Sheet Pan Greek Chicken and Potatoes
By jenlin
Preheat oven to 400°F with rack about 8 inches from heat
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 3 teaspoons chopped fresh oregano leaves, divided
- 1/4 cup extra-virgin olive oil
- 4 (12-oz.) bone-in, skin-on chicken breasts, trimmed
- 8 thin lemon slices (from 2 lemons)
- 1 1/2 pounds Yukon Gold potatoes (about 1 1⁄2 inch diameter), halved lengthwise
- 1/2 cup chopped tomato (from 1 tomato)
- 1/2 cup Kalamata olives, coarsely chopped
- 2 ounces feta cheese, crumbled (about 1⁄4 cup)
Chorizo-Potato Hash Browns with Black Beans and Salsa Verde
By jenlin
For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan
- 1 can black beans, drained, rinsed and drained again
- Pinch ground coriander
- Pinch ground cumin
- 6 large tomatillos, diced
- 2 limes, juiced
- 1/4 cup chopped fresh cilantro
- 3 tablespoons finely diced red onion
- 2 tablespoons extra-virgin olive oil
- Honey
- Salt and pepper
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch cubes
- Kosher salt
- 1 tablespoon canola oil
- 1/2 pound Mexican chorizo
- 2 tablespoons butter
- Salt and pepper
- 1/2 cup grated Monterey Jack
- 1/4 cup grated cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 4 to 6 eggs, poached, fried or scrambled
- Green onions, thinly sliced, for garnish
- Ancho chile powder, for garnish
Gyro with Spanakopitas
By jenlin
Preheat the oven to 375 degrees F
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Grilled Shrimp Tomato-Black Olive Relish
By jenlin
Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, hon...
- 8 plum tomatoes, cored, halved the short way
- Canola oil, for grilling
- Kosher salt and freshly ground black pepper
- 1/2 cup Greek extra-virgin olive oil
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/4 cup chopped fresh dill
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/2 small red onion, cut into small dice
- 12 colossal shrimp (15 or less per pound), tail on, shelled and deveined
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 4 lemons, halved
- Canola oil, for grilling
- Kosher salt and freshly ground black pepper
- Fresh parsley leaves
- Dill fronds, for garnish
- 6 -inch wooden skewers, soaked in cold water at least 1 hour
Fall pumpkin cake
By jenlin
Mix cake ingredients well and put into prepared 8-9 inch round pans
- 1 box yellow cake mix
- 1 15 ounce can pumpkin
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1 t pumpkin pie spice
- Frosting
- 8 ounce cream cheese - softened
- 1 cup conf. sugar
- 16 ounce of cook whip
- 1/4 cup caramel ice cream topping
- 1/2 t pumpkin pie spice
Peanut Butter Fudge
By jenlin
In a saucepan, stir together the sugars, salt, cocoa powder, milk, and heat until sugar is dissolved
- 2 cups sugar
- 2 cups brown sugar
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1 1/3 cups milk
- 1/4 cup butter
- 3/4 cup peanut butter
- 2 teaspoons vanilla
Chocolate Pie
By jenlin
In a large saucepan over medium heat, stir together the sugar, cornstarch and salt
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 egg yolks, beaten with a fork
- 6 1/2 ounces bittersweet chocolate, broken into pieces
- 2 tablespoons butter
- 2 teaspoons vanilla
- 1 baked pie shell (store-bought is fine)
- Optional toppings: whipped cream, hot fudge sauce, caramel sauce, chopped walnuts, raspberries and sprinkles