Jenlin's profile page
Recipes
Corn and Vidalia Onion Salad
By jenlin
Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler
- 4 ears fresh corn, shucked
- Cooking spray, for coating the grill
- 1 large Vidalia onion, cut into 1/2-inch slices
- 1 1/4 cups finely chopped fresh cilantro
- 1 1/4 cups chopped seeded yellow tomato
- 3 tablespoons rice vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Roasted Eggplant Caponata
By jenlin
Directions Preheat the oven to 400 degrees F
- 1 large eggplant (1 1/2 pounds)
- Good olive oil
- 4 ounces jarred roasted red peppers, chopped
- 1/2 cup large green olives, pitted and chopped
- 1 cup chopped yellow onion
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic (3 cloves)
- 3 tablespoons minced parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons drained capers
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Toasted pita triangles, for serving
Caprese Endive Boats
By jenlin
Separate the endive leaves and arrange on a serving platter
- 1 head 1 head endive
- 3/4 cup 3/4 cup tiny pearl mozzarella balls
- 1/2 cup 1/2 cup cherry tomatoes, quartered
- 1/4 cup 1/4 cup fresh basil, sliced
- 2 tablespoons 2 tablespoons olive oil
- 1 tablespoon 1 tablespoon grated Parmesan
- Pinch Pinch red pepper flakes
- Kosher salt and freshly cracked black pepper
Sausage-and-Ravioli Lasagna
By jenlin
Southern Living JANUARY 2010
- 1/2 pound ground Italian sausage
- 1 (24-oz.) jar tomato-and-basil pasta sauce
- 1 (6-oz.) package fresh baby spinach, thoroughly washed
- 1/2 cup refrigerated pesto sauce
- 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
- 1 cup (4 oz.) shredded Italian six-cheese blend
Spicy Sausage Dogs
By jenlin
Preheat a grill pan over medium heat
- One 12-ounce can lager
- 1 cup chili sauce, such as Heinz
- 1/4 cup malt vinegar
- 2 tablespoons brown sugar
- 2 teaspoons curry powder
- 2 teaspoons hot sauce
- 8 spicy beef or pork sausages
- 2 white onions, thickly sliced
- Olive oil, for grilling
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- Crusty rolls, for serving
Eggplant Parmesan Towers
By jenlin
To make a quick marinara sauce, place a saucepot over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup dry red wine
- One 28-ounce can San Marzano tomatoes
- 1 bunch fresh basil
- 2 quarts vegetable oil, for frying
- 3 to 4 cups all-purpose flour
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Kosher salt and freshly cracked black pepper
- 4 large eggs
- 4 cups Italian breadcrumbs
- One 1-pound eggplant, sliced into 1/8-inch rounds (about 24 slices)
- 1 1/2 cups shredded whole-milk mozzarella
- 1 1/2 cups freshly grated Parmesan
Chocolate Caramel Truffles
By jenlin
Directions Heat the heavy cream in a small saucepan
- 3/4 cup heavy cream
- 1 cup sugar
- 1 1/4 cup semisweet chocolate chips
- 1 tablespoon salted butter
- Cocoa powder, for coating
Crock Pot Banana French Toast
By jenlin
Full of amazing flavors, this French Toast is loaded with bananas and it's baked in the Crock Pot
- 1 (10-inch) stale (a day or two old bread) French baguette, cut into 1-inch slices
- 4 - ounces cream cheese , room temperature
- 3 to 4 bananas , sliced into rounds
- 2 tablespoons light brown sugar
- 1/2 cup chopped walnuts or pecans
- 3 eggs
- 1/4 cup skim milk
- 1/3 cup honey
- 1 teaspoon ground cinnamon
- pinch of nutmeg
- 1/2 tablespoon pure vanilla extract
- 2 tablespoons butter cut into thin slices
- Honey , optional
Thai Chicken Satay
By jenlin
Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar,...
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 teaspoons tamarind paste
- 1 stalk lemon grass, chopped
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon lime juice
- 1 teaspoon muscovado sugar
- 1/2 teaspoon chili powder
- 2 pounds skinless, boneless chicken breast, cut into strips
- 20 wooden skewers, soaked in water for 30 minutes
- 2 tablespoons crunchy peanut butter
- 2 tablespoons chopped peanuts
- 1 (14 ounce) can coconut milk
- 2 teaspoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 teaspoon tomato paste
- 1 tablespoon brown sugar
Red, White and Blue Pretzel Salad
By jenlin
Special equipment: 6 mini trifle dishes Preheat oven to 375 degrees F
- 2 cups crushed pretzels
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container frozen whipped topping, plus more for garnish
- 3/4 cup powdered sugar
- 1 (6-ounce) box blueberry Jell-O
- 1 pint each fresh blueberries, raspberries, and blackberries
- 1 (8-ounce) can crushed pineapple