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Recipes
Pecan-Pie Muffins
By jenlin
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/3 sticks butter, melted
Creamed Spinach
By jenlin
In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes
- 1 pound baby spinach, washed
- 1 teaspoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely diced
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 3/4 cup grated Parmesan
- Pinch nutmeg
Slow-Cooker Hot Pimiento-Cheese Dip
By jenlin
In 6-quart slow cooker, stir shredded cheeses, pimientos, onion, garlic, mayonnaise, sour cream, Worcestershire sa...
- 3 cups shredded sharp Cheddar cheese (12 oz)
- 2 cups shredded mild Cheddar cheese (8 oz)
- 1 jar (4 oz) sliced pimientos, drained
- 1/2 cup chopped white onion
- 1 tablespoon finely chopped garlic
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 package (8 oz) cream cheese, cut into 1-inch cubes
- Chopped fresh parsley and red pepper flakes, for topping
- Crackers and/or chopped fresh vegetables, for serving
Teriyaki Beef Stir-Fry
By jenlin
Cut the beef into 1-by-2-by-1/4-inch strips
- One 1 1/2-pound piece bottom round steak
- 1 tablespoon dark brown sugar
- 1 lime, zested and juiced
- 6 tablespoons soy sauce
- Ground black pepper
- 1/4 cup thick teriyaki sauce
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 3 tablespoons vegetable oil
- 4 cloves garlic, cut into thin slices
- One 1-inch piece fresh ginger, peeled and cut into julienne strips
- 1 jalapeno pepper, seeded and cut into thin strips
- 8 ounces green beans, cut in half across
- 1 cup julienned carrots
- 1 red bell pepper, cut into thin strips
- 4 ounces snow peas, cut in half lengthwise
- Cooked white rice, for serving
- 2 scallions, sliced, for garnish
- 2 teaspoons sesame seeds, for garnish
Chocolate Nut Ice Pops
By jenlin
Special equipment: ten 3-ounce ice-pop molds Combine the almond milk and chocolate-hazelnut spread in a blender an...
- 2 1/4 cups almond milk
- One 13-ounce container chocolate-hazelnut spread (about 1 heaping cup)
Candy Cane Cookies
By jenlin
Directions Watch how to make this recipe
- 1 box sugar cookie mix
- 1/2 stick butter, melted
- 1 egg
- 1/3 cup softened cream cheese
- 1/2 cup all-purpose flour, plus additional for surface
- Red food coloring
- 1 1/2 teaspoons peppermint extract
Buffalo Chicken Bites
By jenlin
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray
- 2 cups shredded or pulled deli rotisserie chicken (from 2- to 3-lb chicken)
- 1 package (8 oz) cream cheese, softened
- 1 1/2 cups shredded Mexican cheese blend (6 oz)
- 2 tablespoons Buffalo wing sauce
- 24 wonton skins
- Sliced green onion tops, if desired
Sweet Potato Steak Fries
By jenlin
Preheat the oven to 450 degrees F and line a rimmed sheet pan with foil
- 3 pounds sweet potatoes, scrubbed clean
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper, for sprinkling
- Paprika, for sprinkling
- Garlic powder, for sprinkling
Smoked Salmon Egg Stuffed Avocados
By jenlin
These baked eggs in avocado with smoked salmon are packed with healthy fats for a filling breakfast or snack
- 4 4 4 avocados
- 4 4 4 oz smoked salmon
- 8 8 8 eggs
- Salt
- Black pepper
- Chili flakes
- Fresh dill
Greek Orzo Salad with Mustard-Dill Vinaigrette
By jenlin
Bring 8 cups of cold, salted water to a boil in a medium saucepan
- Kosher salt
- 1 cup orzo
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- Freshly ground black pepper
- 1/2 cup olive oil
- 3 green onions, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1/2 pound feta cheese, crumbled
- 1/4 cup chopped fresh dill