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Recipes
Shrimp Bruschetta with Cucumber-Chile Mignonette
By jenlin
For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot a...
- 1 1 1 cup diced Persian or English cucumber
- 2 2 2 tablespoons white wine vinegar
- 1 1 1 tablespoon chopped fresh mint
- 1 1 1 tablespoon chopped fresh cilantro
- 1 1 2 small shallot, finely diced (about 2 tablespoons)
- 1 1 1 small Fresno chile pepper, seeded and finely chopped
- Pinch Pinch of sugar
- Kosher salt
- 8 8 8 ounces cooked shrimp, chopped
- 12 12 12 slices baguette, toasted
Caramelized Onion, Spinach and Gruyere Cheese Strata with Sauteed Cherry Tomatoes
By jenlin
SERVES 10 TO 12
- STRATA:
- 6 cups cubed day-old French bread, with crust
- 2 tablespoons unsalted butter, plus more for greasing
- 1 tablespoon canola oil
- 2 large Spanish onions, halved and thinly sliced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- One 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 10 large eggs
- 2 cups grated aged gruyere cheese
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh thyme
- 1/8 teaspoon freshly grated nutmeg
Warm Lobster Rolls
By jenlin
Cut the lobster meat in large (3/4-inch) dice
- 1 pound cooked lobster meat
- 5 tablespoons unsalted butter, divided
- 1 /2 cup small-diced celery
- Kosher salt and freshly ground black pepper
- 1 /2 teaspoon minced fresh dill, plus extra for garnish
- 1 /2 teaspoon minced fresh parsley
- Juice of 1 lemon
- 6 top-sliced hot dog buns, such as Pepperidge Farm
Chipotle Creamed Spinach Phyllo Cups
By jenlin
These spicy, crunchy, spinach-filled phyllo cups are the perfect way to start any dinner party or social gathering
- 1 (10-ounce) package baby spinach
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter, divided
- 1 small red onion, finely diced
- 2 tablespoons flour
- 2 cups milk
- 2 tablespoons grated parmesan
- 1 1/2 teaspoon chipotle flavored hot sauce
- 1/4 teaspoon grated nutmeg
- 45 mini phyllo shells
Smoothie on a Stick
By jenlin
Put the melon, spinach, grapes, orange juice, bananas, yogurt, almond butter and dates in the carafe of a blender ...
- 1 1/2 cups diced honeydew melon
- 1 cup loosely packed baby spinach
- 1 cup green grapes
- 3/4 cup orange juice
- 1/2 cup sliced bananas (about 1 small)
- 1/3 cup vanilla yogurt
- 2 tablespoons almond butter
- 2 dates, pitted
English Muffin Spinach Alfredo Pizza
By jenlin
Preheat the oven to 400 degrees F
- 1 cup Alfredo sauce
- 2 to 3 cups fresh baby spinach
- 4 English muffins, split with a fork and toasted
- 1 teaspoon Italian seasoning
- 2 rotisserie chicken breasts, shredded (2 cups), at room temperature
- 2 cups shredded mozzarella
Sweetheart Punch Recipe
By jenlin
The perfect party punch! You'll surely be the hostess with the "mostess" when presenting this sweetheart punch
- 2 cups fresh strawberries, sliced and divided
- 6 cups water, divided
- 1 can (12-ounces) frozen pink lemonade concentrate, thawed
- 1 package (10-ounces) frozen sweetened sliced strawberries, thawed
- 1 can (6-ounces) frozen orange juice concentrate, thawed
- 2 liters lemon-lime soda, chilled
Raspberry Mojito Punch
By jenlin
In a punch bowl combine sugar and the 1/4 cup mint
- 1/4 cup sugar
- 1/4 cup lightly packed fresh mint leaves
- 3 cups cold water
- 1 1/2 cups white rum
- 1 12 ounce can frozen raspberry juice blend concentrate, thawed
- 1/2 cup lime juice
- 1 1/2 cups carbonated water, chilled
- Ice cubes
- Fresh raspberries, lime slices, and/or fresh mint (optional)
Cheddar-Dill Scones
By jenlin
Preheat the oven to 400 degrees F
- 4 cups plus 1 tablespoon all-purpose flour, divided
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, beaten lightly
- 1 cup cold heavy cream
- 1/2 pound extra-sharp yellow Cheddar, small-diced
- 1 cup minced fresh dill
- 1 egg beaten with 1 tablespoon water or milk, for egg wash
Layered Tortellini Pesto Chicken Salad
By jenlin
Cook tortellini as directed on package, adding peas during last 4 minutes of cook time
- 1 package (9 oz) refrigerated cheese-filled tortellini
- 1 cup Green Giant™ frozen sweet peas (from 1-lb bag)
- 5 cups torn romaine lettuce
- 1 1/2 cups julienne (matchstick-cut) carrots
- 2 cups chopped or strips grilled chicken
- 1 medium red bell pepper, cut into strips
- 1/2 cup reduced-fat mayonnaise or salad dressing
- 1/2 cup basil pesto
- 1/4 cup buttermilk
- 2 tablespoons chopped fresh parsley or basil leaves