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Recipes
Loaded Potato Casserole
By jenlin
Boil potatoes until tender and drain
- 8 large potatoes, peeled and cubed
- 1 cup sour cream
- 1 block (8 ounces) cream cheese, softened
- 1 packet (1 ounce) dry Hidden Valley Ranch dressing mix
- 1/3 cup milk
- 2 to 3 cups shredded cheddar cheese
- 1/2 pound bacon, cooked and crumbled
- 4 chopped green onions
Grilled Polpette Kababs
By jenlin
Heat a grill pan over medium heat
- 1 /2 cup whole-milk ricotta cheese, such as Calabro
- 1 /4 cup panko breadcrumbs
- 1 /4 cup whole milk
- 1 teaspoon dried oregano
- 3 /4 teaspoon kosher salt
- 1 /2 teaspoon Calabrian chili paste
- 1 large egg
- 1 pound 80/20 ground beef chuck
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh Italian parsley
- 1 cup jarred marinara sauce
Sweet & Sour Black-Eyed Pea Succotash
By jenlin
Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper
- 4 ears corn, shucked
- 2 tablespoons canola oil, plus more for brushing
- Kosher salt and freshly ground black pepper
- 1 small red onion, finely diced
- 1 small red bell pepper, finely diced
- 1 Fresno chile, finely diced
- 1 clove garlic, chopped
- One 15 1/2-ounce can black-eyed peas, drained, rinsed well and drained again
- 2 tablespoons sugar
- 1/4 cup cider vinegar
- 1/4 cup chopped fresh parsley
Shrimp With Avocado-Mango Salsa
By jenlin
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray
- Vegetable oil cooking spray
- 8 cups baby spinach
- 1 cup couscous
- 1 lb medium shrimp, shelled and deveined
- 1/2 cup chopped fresh cilantro, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt, divided
- 1 large mango, peeled and diced
- 1 medium avocado, diced
- 1 medium tomato, diced
- 1/4 cup chopped red onion
- 1/2 jalapeño chile, seeded and finely chopped
- 1 tablespoon fresh lime juice
Country Turnip Greens
By jenlin
Put the ham in a large stockpot over medium heat
- 8 8 8 ounces country ham, cubed (see Cook's Note)
- 1/3 1/3 1/3 cup apple cider vinegar
- 1 1 1 pound stemmed turnip greens (see Cook's Note)
- Freshly cracked black pepper
- 4 4 32-ounce cups low-sodium chicken stock (one 32-ounce carton)
Chocolate-Mint Love Cake with Mint Ganache
By jenlin
For the cake: Preheat the oven to 350 degrees F
- Canola spray
- 16.5-ounce 16.5-ounce box One 16.5-ounce box chocolate cake mix plus ingredients for baking listed on the box
- 1/4 1/4 1/4 teaspoon peppermint extract
- 32-ounce 32-ounce container One 32-ounce container part-skim ricotta cheese
- 4 4 4 ounces mascarpone
- 3/4 3/4 3/4 cup sugar
- 4 4 4 large eggs
- 1 1 1 teaspoon vanilla extract
- 10-ounce 10-ounce bag One 10-ounce bag bittersweet chocolate chips
- 5 5 5 ounces heavy cream
- 1 1 1 tablespoon light corn syrup
- 1/8 1/8 1/8 teaspoon peppermint extract
Sweet Nutcracker Braid
By jenlin
Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray
- 2/3 cup chopped pecans
- 1/2 cup finely chopped dates
- 1/4 cup raisins
- 1 tablespoon sugar
- 1/8 teaspoon cinnamon
- 1 sheet frozen puff pastry, thawed
- 1/3 cup apricot preserves
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 to 2 tablespoons milk
- 1/4 cup chopped pecans
Roasted Vegetable Panzanella
By jenlin
Put the onion, yellow squash and zucchini on a baking sheet
- 1 medium red onion, cut into 1-inch pieces
- 1 medium yellow squash, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- 3 carrots, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cut into 1-inch pieces
- 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 batch Italian Cornbread, recipe follows
- 1 tablespoon red wine vinegar
- 8 ounces small mozzarella balls
- 8 fresh basil leaves, cut into chiffonade
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 cup grated Parmesan
- 2 tablespoons diced sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons shortening
Charleston Cheese Dip - Hot
By jenlin
Preheat the oven to 350 degrees F
- 1/2 cup mayonnaise
- One 8-ounce package cream cheese, softened
- 1 cup grated sharp Cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 2 green onions, finely chopped
- 1 dash cayenne pepper
- 8 butter crackers, crushed, such as Ritz
- Corn chips, crackers or bagel chips, for serving
- 8 slices bacon, cooked and crumbled
Carolina Shrimp & Cheddar Grits Recipe
By jenlin
Place the first five ingredients in a 3-qt
- 1 cup uncooked stone-ground grits
- 1 large garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups water
- 2 cups shredded cheddar cheese
- 1/4 cup butter, cubed
- 1 pound peeled and deveined cooked shrimp (31-40 per pound)
- 2 medium tomatoes, seeded and finely chopped
- 4 green onions, finely chopped
- 2 tablespoons chopped fresh parsley
- 4 teaspoons lemon juice
- 2 to 3 teaspoons Cajun seasoning