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Recipes
Asian Brussels Sprouts
By jenlin
Preheat the oven to 400 degrees F
- One 16-ounce bag shaved Brussels sprouts
- 1/4 cup olive oil
- Kosher salt and freshly cracked black pepper
- 2 tablespoons rice wine vinegar
- 1 teaspoon Dijon mustard
- Zest and juice of 1/2 orange
- 2 scallions, thinly sliced
- 1/2 cup toasted slivered almonds
- 1/2 cup fried wonton strips, for garnish
Shrimp Scampi over Pesto Couscous
By jenlin
Make the pesto: In the bowl of a food processor, pulse together the basil, 1 tablespoon garlic, walnuts, and Parme...
- 1 cup fresh basil leaves
- 2 tbsp. chopped garlic
- 1/4 cup chopped walnuts
- 1/4 cup grated Parmesan cheese
- 1/3 cup, plus 1 tbsp. canola oil
- 1 (10-ounce) package couscous
- 1/2 tsp. red pepper flakes
- 1/2 cup chicken broth
- Juice of 1 lemon
- 1 (1-pound) bag frozen raw shrimp, thawed, shelled, deveined, tails left on
- 1 tbsp. chopped fresh parsley
- Kosher salt, to taste
- Black pepper, to taste
Berry Strata
By jenlin
Melt the butter in a small saucepan over low heat
- 2 tablespoons butter
- 3 tablespoons honey
- 4 large eggs
- 1/2 cup whole milk ricotta
- 3 tablespoons sugar
- 1 cup whole milk
- 1/4 cup orange juice
- 4 slices of bread, torn into 1-inch pieces (about 4 cups)
- 1 (10-ounce) bag frozen mixed berries, thawed and drained
Green Beans and Feta with Dill
By jenlin
COOK beans in boiling water 7 min
- 2 lb. fresh green beans, trimmed
- 1/2 cup prepared GOOD SEASONS Italian Dressing Mix for Fat Free Dressing
- 1/4 cup ATHENOS Traditional Crumbled Feta Cheese
- 1/4 cup chopped red onions
- 1/4 cup chopped fresh dill
Lettuce Cups with Cilantro-Almond Chicken Salad
By jenlin
Preheat the oven to 350 degrees F
- 1/3 cup sliced almonds with skins
- 1 bunch cilantro, bottom 2 inches trimmed
- 3/4 cup plain low-fat Greek yogurt
- 1/4 cup olive oil
- 2 limes, juiced
- 1 small clove garlic, finely grated
- 1 pinch of cayenne
- Kosher salt and freshly ground black pepper
- 3 cups shredded rotisserie chicken, skin and bones discarded
- 18 About 18 medium Bibb lettuce leaves from 1 to 2 heads (reserve large and small leaves for another use)
Asparagus Casserole
By jenlin
Preheat the oven to 350 degrees F
- Two bunches fresh asparagus
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- Pinch salt
- 5 ounces Cheddar, grated
- 4 hard-boiled eggs
- 1/2 cup saltine cracker crumbs (about 10 crackers)
Curried Crab Cakes
By jenlin
beat eggs and then stir in mayo, Worcestershire and mustard
- 2 eggs
- 1/2 cup mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon whole grain mustard
- 1/4 cup panko
- 1/2 cup finely chopped red or green sweet peppers
- 1/4 cup finely chopped onion
- 2 green onions thinly sliced
- 2 tablespoons fresh snipped parsley
- 1 pound jumbo lump crab
- 2 tablespoons cooking oil
Caribbean Sweet Potato-Hash, Fried Eggs and Sofrito Hollandaise
By jenlin
Cover the potatoes with cold water in a medium saucepan and bring to a boil over high heat
- 1/2 cup canola oil
- 1/4 cup chopped fresh oregano
- Sweet Potato Hash, recipe follows
- 4 to 6 fried or poached eggs
- Sofrito Hollandaise, recipe follows
- Fresh cilantro leaves, for garnish
- 3 sweet potatoes, peeled and cut into 3/4-inch rounds
- Canola oil
- One 1/2-inch slice country ham
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1 tablespoon chipotle in adobo sauce
- 1 tablespoon honey
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 2 tablespoons canola oil
- 1/2 small Spanish onion, finely diced
- 1/2 poblano chile, finely diced
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon aged sherry vinegar
- 3 large egg yolks, lightly beaten
- 1 1/2 sticks butter, melted until foamy
- Juice of 1/2 sour orange
Smoked Mozzarella and Sun-dried Tomato Cigars
By jenlin
Preheat the oven to 325 degrees F
- 6 sheets phyllo dough
- 4 tablespoon butter, melted
- 8 ounces smoked mozzarella, sliced 1/4-inch thick
- 8 ounces sun-dried tomatoes, drained
- 1/2 cup extra-virgin olive oil
- 1/4 cup Prosecco
- 2 tablespoons cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 cups field greens
Rum Cake
By jenlin
Mix all ingredients well and pour into prepared bundt pan
- 1 box yellow cake mix
- 1 small pkg of vanilla instant pudding
- 1/2 cup run
- 1/2 cup oil
- 1/2 cup water
- 4 eggs
- glaze
- 1 cup sugar
- 1/4 stick butter
- 1/4 cup rum
- 1/4 cup water