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Recipes
Tarragon Potato Salad
By jenlin
Place the potatoes in a pot with enough water to cover them
- 2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
- Kosher salt
- 1 cup good mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tarragon or white wine vinegar
- 1 teaspoon freshly ground black pepper
- 3 tablespoons chopped scallions, white and green parts
- 3 tablespoons minced red onion
- 2 tablespoons minced fresh tarragon leaves
- 2 tablespoons minced fresh dill
Cheese Grits for Short Ribs
By jenlin
Cook the grits according to the package instructions, adding the salt with the water
- 2 cups stone-ground grits
- 1/2 teaspoon salt, plus more if needed
- 4 large eggs
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
- 3 cups grated sharp Cheddar (or other cheese), plus more if needed
- 1/2 teaspoon cayenne pepper, plus more if needed
- 4 cloves garlic, finely chopped
5-Ingredient, Simple Eggplant Parmesan
By jenlin
Preheat oven to 400 degrees F
- 8 slices of eggplant, about ½-inch thick 4 Tbsp. marinara sauce (no added sugar) 4 Tbsp. low-fat mozzarella cheese 1 tsp. garlic powder 1 tsp. Italian seasoning
Baked Potato Soup
By jenlin
Melt butter and add onions and saute until tender
- 10 slices bacon - cooked and drained and crumbled
- 1/2 cup butter
- 1/2 cup flour
- 3 cups milk
- 4 cups half & half
- 5 large cooked baked potatoes, peeled and cubed
- 1/2 sweet onion - chopped
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 t salt
- 1 t pepper
Mini Chocolate-Caramel-Nut Tarts
By jenlin
Divide 2 tablespoons warmed caramel topping‡ evenly among tartlet shells, placing about 1/4 teaspoon in bottom of...
- 1/4 cup plus 2 tablespoons hot caramel topping*
- 2 (6.3-ounce) boxes mini tartlet shells†
- 1/4 cup cashew halves
- 1/4 cup toasted whole almonds
- 1/4 cup toasted pecans
- 1/4 cup peanuts
- 1/4 cup toasted walnuts
- 1/2 teaspoon sea salt, divided
- 6 ounces milk chocolate, chopped
- 1/3 cup heavy whipping cream
- 3 tablespoons unsalted butter, softened
Broccoli Three-Cheese Bake
By jenlin
Heat oven to 350°F. Reserve 1 cup French-fried onions for topping
- 1/2 can (2.8 oz) French-fried onions
- 1 bags (24 oz each) Green Giant™ frozen broccoli & three cheese sauce
- 2 ounce cream cheese, cut into cubes
- 1/8 cup chopped red bell pepper, if desired
- 1/4 teaspoon red pepper sauce
Coconut Curry Shrimp
By jenlin
Heat the butter in a large skillet (I used nonstick) over medium-high heat
- 2 tablespoons salted butter
- 1 1/2 pounds peeled and deveined raw shrimp
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1 tablespoon curry powder
- One 13 1/2-ounce can coconut milk
- 2 tablespoons honey, or more to taste
- 1/4 teaspoon kosher salt, or more to taste
- Juice of 1 lime, or more to taste
- 12 fresh basil leaves, chopped, plus more for garnish
- Hot sauce, as needed, optional
- Cooked basmati rice, for serving
Super Quick On-the-Go Granola-Coated Frozen Bananas
By jenlin
Line a baking sheet with foil or parchment
- 1 1/2 cups almond granola, finely chopped
- 1/2 cup almond butter
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 4 bananas, peeled and halved crosswise
Tarte Flambee
By jenlin
Put a pizza stone on a rack in the upper third of the oven
- 1/3 cup creme fraiche
- 1/8 teaspoon freshly grated nutmeg
- 1 large egg yolk
- Kosher salt and freshly ground black pepper
- 3 slices thick-cut bacon, thinly sliced
- 2 medium leeks, halved lengthwise, washed and thinly sliced
- 8 ounces fresh or thawed frozen pizza dough
- All-purpose flour, for dusting
- 2 ounces Gruyere, grated
Pumpkin Cheesecake Crunch Bites
By jenlin
Make crust: Preheat oven to 375 degrees
- For Topping:
- 8 graham crackers (10 ounces)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup packed light-brown sugar
- 1 cup chopped pecans (4 ounces)
- For Filling:
- 12 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 3/4 cup pure pumpkin puree (from a 15-ounce can)
- 2 large eggs
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of ground cloves