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Recipes
COLLARD GREENS
By jenlin
Cook the bacon in a skillet over medium heat, stirring occasionally, until brown and crispy, about 10 minutes
- 8 ounces sliced bacon, cut into 1-inch pieces
- 10 ounces collard greens, woody stems removed, leaves thinly sliced
- 1/4 cup apple cider vinegar
- 1/3 cup sugar
- 1 tablespoon hot sauce
Roasted Chicken Purses
By jenlin
In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper
- 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
- 3/4 cup whole milk ricotta cheese
- 1/2 lemon, zested
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- 32 small, square wonton wrappers
- 1 large egg, lightly beaten
- 4 tablespoons butter
- 1/4 cup grated Parmesan
Shrimp Skewers
By jenlin
Special equipment: 10-inch skewers, soaked 30 minutes Put the olive oil, garlic and chile flakes in a small skille...
- 1/2 cup olive oil
- 3 cloves garlic, crushed
- 1 tablespoon Calabrian chile flakes
- 1 tablespoon fresh oregano leaves, plus for garnish
- Kosher salt and freshly ground black pepper
- 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on
Lemon Love Cake
By jenlin
Preheat the oven to 350 degrees F
- Unsalted butter, for greasing
- All-purpose flour, for dusting
- One 16.5-ounce package lemon cake mix
- 1 lemon, zested and juiced
- One 32-ounce container part-skim ricotta
- Two 8-ounce containers mascarpone
- 4 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
- One 3.4-ounce package lemon instant pudding mix, such as Jell-O
Tomatoes Roasted with Pesto
By jenlin
Preheat the oven to 425 degrees
- 2 to 2 1/2 pounds large red tomatoes
- 3 tablespoons good olive oil
- 2 teaspoons dried oregano
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup pesto, store-bought or homemade (recipe follows)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 11/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Crispy Cheese Curd Risotto Cake
By jenlin
Melt 2 tablespoons of the butter in a large, high-sided skillet, and add the onion
- 10 tablespoons (1 1/4 sticks) salted butter
- 1/2 cup finely diced sweet onion
- 1 cup carnaroli or Arborio rice
- 3/4 teaspoon fine sea salt
- 3/4 cup dry white wine
- 1 to 1 1/4 cups freshly grated Parmesan
- 1 pound white cheese curds
- 1 About 1 cup rice flour
Cheat Sheet Roasted Vegetable Frittata
By jenlin
Preheat the oven to 400 degrees F
- 1 cup small broccoli florets (from about 1/2 head)
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
- 1 red bell pepper, cut into 1-inch chunks (about 1 cup)
- 1 /2 red onion, cut into 3/4-inch dice (about 1 cup)
- 1 dozen large eggs
- 1 /4 cup heavy cream
- 1 cup shredded Cheddar
- Chopped fresh chives, for garnish
Sticky Buns
By jenlin
Preheat the oven to 400 degrees F
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
Ginger Pear Tart
By jenlin
Preheat over to 400 degrees
- 1 sheet of puff pastry - defrosted
- 2 pears - thinly sliced
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1 teaspoon finely minced ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
Italian Meatball Hoagie Braids
By jenlin
Heat oven to 375°F. Spray 2 cookie sheets with cooking spray
- 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
- 1 cup tomato-basil pasta sauce
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 egg, slightly beaten
- 1/4 cup grated Parmesan cheese