Jenlin's profile page
Recipes
Shirred Eggs with Prosciutto, Candied Tomatoes, Parmesan-Rosemary Cream and Ciabatta Sticks
By jenlin
Set two oven racks in the oven and preheat to 350 degrees F
- 1/4 cup heavy cream
- Leaves from 2 sprigs rosemary
- 2 sprigs thyme, plus 2 teaspoons chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter, softened
- 4 paper thin slices prosciutto
- Four 1-inch-thick slices ciabatta bread, crusts trimmed
- 4 tablespoons olive oil, plus for garnish
- 1 tablespoon finely chopped fresh chives
- 1/2 pint grape tomatoes, halved lengthwise
- Pinch sugar
- 2 large eggs
- 2 tablespoons freshly grated Parmesan
Company Chicken
By jenlin
Preheat the oven to 350 degrees F
- 6 boneless, skinless chicken breasts (about 3 1/2 pounds)
- 4 envelopes Italian dressing mix
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 pound white mushrooms, sliced
- Kosher salt
- One 10 3/4-ounce can cream of mushroom soup
- 6 ounces cream cheese
- 3/4 cup dry white wine
- 2 tablespoons chopped fresh flat-leaf parsley
French Onion Soup
By jenlin
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees
- SOUP
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
- Table salt
- 2 cups water, plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (see note)
- 2 cups beef broth (see note)
- 6 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- CHEESE CROUTONS
- 1 small baguette, cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Blackened Catfish Cakes
By jenlin
Instructions Line a large rimmed baking sheet with parchment paper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 pound boneless skinless catfish fillets
- 1/4 cup bread crumbs
- 2 T chopped green onion
- 2 T diced red bell pepper
- 1/4 cup mayonnaise
- 1 T Dijon mustard
- 1/2 t cumin
- 1/2 t coriander
- 1/4 t dried basil
- 1/4 cup flour for frying
- Comeback Sauce
- Garnish: chopped green onion
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 3/4 teaspoon Worcestershire sauce
- Garnish: ground black pepper
Mini Taco Salad Boats
By jenlin
Heat oven to 400°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to ...
- 12 Old El Paso™ Taco Boats™ mini soft flour tortillas
- 1 tablespoon vegetable oil
- 1 lb lean (at least 80%) ground beef
- 1 package (1 oz) Old El Paso™ taco seasoning mix
- 1 cup finely shredded lettuce
- Make it FRESH toppings, as desired (see below)
Blue Cheese Ranch Wedge
By jenlin
For the dressing: Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and oni...
- 1 cup creme fraiche
- 1/4 cup buttermilk
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons freshly sliced chives
- 1 teaspoon fresh thyme leaves, chopped
- 1 clove garlic, chopped
- 1/2 lemon, juiced (about 1 tablespoon)
- 1/4 teaspoon onion powder
- 1/3 cup crumbled blue cheese
- Kosher salt and coarsely ground black pepper
- 1 head iceberg lettuce, quartered and core removed
- 1 cup halved grape tomatoes
- 1/2 cup chopped toasted pecans
Sweet-and-Sour-Glazed Chicken Sausage Bites
By jenlin
Place onion mixture, garlic and sausage slices in a 3-1/2- or 4-quart slow cooker
- 1 bag frozen mixed (onion, red & green pepper) thawed
- 3 cloves garlic, minced
- 3 12 ounce package cooked chicken sausage links, cut diagonally into 3/4-inch slices
- 2/3 cup chili sauce
- 2/3 cup apple jelly
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Spinach and Cheese Stuffed Mushrooms
By jenlin
Preheat the oven to 375 degrees F
- Topping:
- 1 teaspoon olive oil
- 5 ounces baby spinach
- 5 ounces garlic and herb Gournay cheese, such as Boursin, at room temperature
- 2 cloves garlic, grated on a rasp or minced
- Pinch of crushed red pepper flakes
- Kosher salt and freshly cracked black pepper
- 1 cup Italian-style breadcrumbs
- 1/2 cup walnuts
- Kosher salt and freshly cracked black pepper
- 2 to 3 tablespoons olive oil
- Mushrooms:
- 20 to 24 cremini mushrooms, stems and gills removed
Kielbasa Dog with Stout Onions
By jenlin
In a medium saucepan, heat the butter over medium heat until melted
- 1 tablespoon butter
- 1/2 cup stout beer
- 1 onion, very thinly sliced
- Kosher salt and freshly cracked black pepper
- 1 tablespoon canola oil
- 1 pound Polish kielbasa sausage link, cut into thirds
- 3 baguette portions (the length of the links), split through the center but not through the bottom
- 1/4 cup spicy whole-grain mustard
- 1/4 cup pickled sweet picante peppers, such as Peppadews
Avocado and White Bean Dip
By jenlin
To a food processor, add the cannellini beans, avocados, lemon juice and salt
- One 15-ounce can cannellini beans, drained and rinsed
- 2 avocados, diced
- 2 tablespoons lemon juice (from 1 large lemon)
- 1 teaspoon kosher salt
- 1/3 cup chopped fresh basil
- Serving suggestions: cut vegetables and toasted bread