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Recipes
Country Ham and Smashed-Potato Home Fries
By jenlin
Place the potatoes in a large saucepan and add cold water to cover by 1 inch
- 1 1/2 pounds small new potatoes (as close to the same size as possible)
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 3 ounces thinly sliced country ham, diced (see Cook's Note)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 teaspoon lemon or orange zest
sausage and brussels sprouts stuffed mushrooms
By jenlin
preheat oven 350. lime rimmed baking sheet with foil
- 16 oz package hot sausage, casings removed
- 1 tbsp flour
- 1/2 chopped yellow onion
- 1/4 tsp smoked paprika
- 1 cup finely chopped brussel sprouts
- 1 8oz package cream cheese, softened
- 36 medium to large portabello mushrooms, stems removed
Grilled Shrimp with Tomato and Feta
By jenlin
For the shrimp: Prepare a charcoal grill for high direct heat
- 1 1/2 pounds large shrimp (21 to 24), shelled and deveined
- 1 pint cherry tomatoes, trimmed
- Canola oil, for brushing the skewers
- Kosher salt and freshly ground black pepper
- Greek extra-virgin olive oil, for cooking
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 1/4 cup white wine
- 2 teaspoons smoked paprika
- Pinch ground cinnamon
- Pinch red pepper flakes
- Clover honey, for sweetening
- 2 tablespoons finely chopped fresh mint, plus sprigs for garnish
- 1 tablespoon finely chopped fresh oregano
- Finely grated fresh lemon zest
- 8 ounces Greek feta, patted dry and crumbled
- 6 pita breads, warmed, for serving
- Special equipment: Wooden skewers, soaked in cold water for 2 hours
Ham-and-Potato Bake
By jenlin
Preheat oven to 350 degrees
- Butter, for pan
- 6 large eggs
- 1 1/2 cups heavy cream
- 2 teaspoons coarse salt
- 1/2 teaspoon ground pepper
- 2 baking potatoes (about 1 1/4 pounds), peeled
- 10 ounces sugar-baked ham, thinly sliced (less than 1/4 inch thick)
- 1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels
- 1/2 cup grated cheddar cheese (2 ounces)
Pretzel-Crusted Fried Cheese with Spicy Ranch
By jenlin
Special equipment: a deep-fry thermometer In a food processor, process the pretzels into fine crumbs and transfer ...
- One 12-ounce bag pretzels rods, broken in half
- 3 to 5 large eggs
- Kosher salt and black pepper
- 1 pound whole milk mozzarella, cut into 1-by-2-inch chunks
- 1 cup mayonnaise
- 1/4 cup milk
- 4 teaspoons hot chili sauce, such as sriracha
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- Vegetable oil, for frying
Speedy Paella
By jenlin
Heat the olive oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 tablespoon salt
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 pinches saffron
- 1/2 cup dry white wine
- 1 cup cremini or white button mushrooms, stems removed, caps roughly chopped
- 1 14 - ounce artichoke hearts, drained, rinsed and roughly chopped
- 1 pound large shrimp, peeled and deveined, tails removed
- 1 pound scallops
- 2 chicken sausage links, sliced into rounds
- 2 cups quick-cooking brown rice
- 1 3/4 cups low-sodium chicken broth
- 2 teaspoons smoked paprika
- 1 tablespoon finely chopped flat-leaf parsley
Lamb with rosemary-balsamic butter sauce
By jenlin
Place lamb chops in gallon bad and add 1/4 cup olive oil, 1/4 balsamic vinegar, garlic, 1/2 T rosemary and salt
- 8 2 inch thick lamb chops
- 1/4 cup plus 2 T olive oil
- 1/2 cup balsamic vinegar
- 2 t minced garlic
- 1 1/2 T chopped fresh rosemary
- 1/2 t salt
- 2 shallots chopped
- 1/2 cup dry red wine
- 6 T butter
- 1/2 t sea salt
- 1/4 t black pepper
Shrimp Mango Lettuce Cups
By jenlin
In a medium bowl, combine the lemon zest and juice and garlic
- Zest of 1 lemon and juice of 1/2 lemon
- 1 clove garlic, grated
- 1/2 cup olive oil
- Handful fresh cilantro, chopped
- 24 cooked jumbo shrimp, chilled
- 2 avocados, cut into large chunks
- 1 mango
- 1/2 small red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 6 Bibb or butter lettuce cups
- Minced fresh chives, for serving
Ensenada-Style Fish Tacos
By jenlin
For the batter: Mix the flour, mustard, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl
- 1/2 cup all-purpose flour
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 cup dark Mexican beer, such as Dos Equis Ambar
- Neutral oil, for frying
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 pounds cod, cut into 5-by-1/2-inch strips (about 16 strips)
- 1 tablespoon olive oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon chili oil
- 1/2 teaspoon crumbled dry oregano
- Pinch of sugar
- 1 cup shredded Brussels sprouts or cabbage
- Salt and freshly ground black pepper
- 8 corn tortillas
- Mexican crema, for serving
- Store-bought pico de gallo salsa, for serving
- 1/2 red onion, thinly sliced
- Store-bought pickled jalapenos in strips (not crosswise, like for nachos)
Turtle Cake I
By jenlin
Preheat oven to 350 degrees F (175 degrees C)
- 1 (18.25 ounce) package German chocolate cake mix
- 14 ounces individually wrapped caramels
- 1 (5 ounce) can evaporated milk
- 3/4 cup butter
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips