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Recipes
Prosciutto-Wrapped Scallops
By jenlin
Preheat the oven to 350 degrees F
- 1/4 cup chopped sun-dried tomatoes
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped pitted black olives (about 10 olives)
- 1/4 cup extra-virgin olive oil
- 12 medium scallops
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 slices prosciutto
- 2 cups arugula
- 1 1/2 tablespoons balsamic vinegar
Greek Guacamole
By jenlin
Halve the avocados and remove the pits
- 3 large ripe avocados
- Juice of 1 lemon
- 1 /4 cup finely diced red onion
- 1 /4 cup jarred sliced roasted peppers, drained and chopped
- 1 /4 cup pitted kalamata olives, drained and chopped
- 2 Roma tomatoes, diced
- 1 clove garlic, grated
- 3 /4 cup crumbled feta
- 1 /4 cup chopped fresh parsley leaves
- 3 tablespoons chopped fresh dill
- 1 /2 teaspoon kosher salt
- 1 /4 teaspoon ground cumin
- 1 cucumber, sliced into thin rounds, for serving
- Blue tortilla chips, for serving
Baby Leaf Salad with Bacon
By jenlin
Directions Preheat the oven to 400 degrees F
- 8 ounces good bacon
- 1 extra large egg yolk, at room temperature
- 2 teaspoons Dijon mustard
- 2 large garlic cloves, chopped
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
- Mesclun greens for 4, washed and spun dry
Brined Rosemary Crusted Turkey with Pan Gravy
By jenlin
For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garl...
- 3/4 cup kosher salt
- 1/3 cup sugar
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, smashed
- 3 bay leaves
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 onion, diced
- One 12 to 14-pound turkey (free-range organic is great!)
- 3 sticks butter, at room temperature
- 1 bunch fresh rosemary, finely chopped
- Kosher salt
- 4 cloves garlic, smashed
- 2 ribs celery, cut into 1/2-inch dice
- 2 large onions, cut into 1/2-inch dice
- 1 large celery root, cut into 1/2-inch dice
- 1 bulb fennel, cut into 1/2-inch dice
- 5 bay leaves
- 4 sprigs fresh sage, tied in a bundle
- 1 bundle fresh thyme
- Kosher salt
- 1 quart chicken stock, plus more if needed
- 1/2 bottle dry white wine
Horseradish Cream Sauce
By jenlin
Heat the olive oil in a medium saucepan or skillet over medium heat
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 cup heavy cream
- 1/4 to 2/3 cup finely grated horseradish (see Cook's Note)
- 1 tablespoon chopped fresh dill
- 2 tablespoons lemon juice
- Kosher salt
Ham and Asparagus Squares
By jenlin
Our Makers See All Our Makers We ♥ Makers Heat oven to 375°F
- 1/2 lb fresh thin asparagus spears
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 1/2 cups finely shredded Swiss cheese (6 oz)
- 1 1/2 oz thinly sliced prosciutto or deli ham, cut into 1-inch strips
- 2 teaspoons olive oil
- 1/4 teaspoon crushed red pepper flakes
Hot Mulled Cider
By jenlin
Special equipment: a 6- to 7-quart slow cooker and a cheesecloth square Combine the apple cider, hard cider, calva...
- 1/2 gallon apple cider
- Two 12-ounce bottles hard cider
- 1 cup calvados
- 1 lemon, juiced
- 1/3 cup honey
- 3 cinnamon sticks, plus more for serving
- 3 cloves
- 1 star anise
Sweet and Sour Pulled Chicken Sandwich
By jenlin
Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot
- 1/4 cup hoisin sauce
- 1/4 cup sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon toasted sesame oil
- 2 cups pulled rotisserie chicken
- 4 Hawaiian sweet rolls, sliced
- Butter, for toasting the rolls
- Pickled Broccoli Slaw, recipe follows
- 1 jalapeno, thinly sliced
- One 12-ounce bag broccoli slaw
- 1 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon kosher salt
Sliced Sweet Potato Pie
By jenlin
Sheri Castle, Chapel Hill, NC, Southern Living NOVEMBER 2013
- 1/2 (14.1-oz.) package refrigerated piecrusts
- 2 1/2 pounds small, slender sweet potatoes, peeled and cut into 1/8-inch to 1/4-inch rounds
- 1/2 cup granulated sugar
- 2 (4- x 1-inch) orange peel strips
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon loosely packed orange zest
- 1/2 teaspoon table salt
- Streusel Topping - 3/4 cup coarsely chopped pecans, 1/4 cup plus 1T all purpose flour, 1/4 cup light brown sugar, 3 T melted butter, 1T sugar, 1/4 t pumpkin pie spice, 1/8 t salt.
Caramelized Onion and Bacon Pull-Apart Bread
By jenlin
Watch how to make this recipe
- 1/4 pound bacon (3 to 4 slices), cut into 1/4-inch dice
- 3 large onions, thinly sliced (about 8 cups)
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- One 1 1/2-pound round rustic loaf of bread, such as sourdough or Italian
- 4 ounces smoked Gouda, shredded
- 4 ounces mozzarella, shredded
- 2 tablespoons chopped fresh parsley