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Herby Pea and Lemon Pasta Salad

Herby Pea and Lemon Pasta Salad

By

Cook pasta according to package directions, omitting salt and fat

  • 6 ounces uncooked small shell pasta
  • 1 1/2 cups frozen green peas, thawed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup torn fresh mint leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
  • 1/4 cup sliced almonds, toasted
4.6/5 (8 Votes)

Olive Garden Capellini Pomodoro

Olive Garden Capellini Pomodoro

By

Heat olive oil and add garlic; cook until it turns white

  • 3 cloves Garlic, mince
  • 2 pounds Plum tomatoes; seeded, diced
  • 1 ounce Fresh basil leaves, minced
  • 1/3 cup Extra virgin olive oil
  • 3 ounces Parmesan cheese
  • 12 ounces Dry angel hair pasta, cooked
  • 1/4 teaspoon Pepper
4/5 (2 Votes)

Creamy Shrimp Dip with Crispy Wonton Chips

Creamy Shrimp Dip with Crispy Wonton Chips

By

Stir together first 9 ingredients in a medium bowl until well blended

  • 1 pound large cooked, peeled, and deveined shrimp, chopped
  • 2 green onions, finely chopped
  • 1 shallot, finely chopped
  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh tarragon leaves, finely chopped
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Crispy Wonton Chips
  • Garnish: fresh chives
4.7/5 (6 Votes)

Sweet Tea-Brined Chicken

Sweet Tea-Brined Chicken

By

1. Bring 4 cups water to a boil in a 3-qt

  • 2 family-size tea bags
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup kosher salt
  • 1 small sweet onion, thinly sliced
  • 1 lemon, thinly sliced
  • 3 garlic cloves, halved
  • 2 (6-inch) fresh rosemary sprigs
  • 1 tablespoon freshly cracked pepper
  • 2 cups ice cubes
  • 1 (3 1/2-to 4-lb.) cut-up whole chicken
4.8/5 (5 Votes)

Chicken-and-Prosciutto Tortelloni Soup

Chicken-and-Prosciutto Tortelloni Soup

By

Sauté onions, peppers, and celery in hot oil in a Dutch oven over medium-high heat 3 minutes; add Italian seasonin...

  • 1 (8-oz.) package fresh chopped onions, peppers, and celery
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 (14.5-oz.) can diced tomatoes with roasted garlic
  • 5 cups reduced-sodium chicken broth
  • 1/4 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1 (9-oz.) package refrigerated chicken-and-prosciutto tortelloni
  • 1 (6-oz.) package fresh baby spinach
4.4/5 (9 Votes)

Cauliflower with Rosemary au Gratin

Cauliflower with Rosemary au Gratin

By

Preheat the oven to 375 degrees

  • Salt
  • 1 large or 2 medium heads cauliflower (about 3 lbs.), cut into florets (about 8 cups)
  • 4 tablespoons (1/2 stick) butter
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 3 tablespoons flour
  • 1/2 cup dry white wine or vegetable or chicken stock
  • 2 1/2 cups milk, warmed
  • Pepper
  • Freshly grated or ground nutmeg
  • 1 egg yolk, preferably free-range organic
  • 1 1/2 cups freshly grated Parmigiano-Reggiano
4.4/5 (8 Votes)

Flattened Chicken with Almond and Paprika Vinaigrette

Flattened Chicken with Almond and Paprika Vinaigrette

By

1. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet...

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 1/4 cup unsalted chicken stock (such as Swanson)
  • 1 garlic clove, minced
  • 2 tablespoons unsalted roasted almonds, finely chopped
  • 1 tablespoon water
  • 1/4 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 ounce green olives, chopped
4/5 (4 Votes)

Coconut Pound Cake

Coconut Pound Cake

By

Cake: Preheat Oven to 325* Cream sugar & butter, add eggs 1 at a time, slowly add flour & coconut milk -alternat...

  • 5 whole(s) (Large) Eggs, Room Temp
  • 4 cup(s) Sugar
  • 3 cup(s) All Purpose Flour
  • 2 stick(s) REAL Butter, Room Temp
  • 1 cup(s) Coconut Milk
  • 1 cup(s) Shredded Coconut, Fresh, Can, Bagged or Frozen
  • 1 tablespoon(s) Coconut Extract
0/5 (0 Votes)

Roast Beef with Rosemary

Roast Beef with Rosemary

By

1. Remove leaves from the rosemary sprig

  • 1 sprig fresh rosemary
  • 1 2 ounce can anchovy fillets, drained
  • 1 clove garlic, peeled and smashed
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • Olive oil
  • 1 2 1/2 - 3 pound beef strip loin roast or top sirloin roast*
  • Fresh rosemary leaves
4.6/5 (10 Votes)

Sesame Cabbage and Mushrooms

Sesame Cabbage and Mushrooms

By

1. Heat a large skillet over high heat

  • 2 1/2 tablespoons dark sesame oil, divided
  • 6 ounces shiitake mushroom caps, sliced
  • 4 cups thinly sliced napa cabbage
  • 1 tablespoon lower-sodium soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup cilantro leaves
  • 2 tablespoons toasted sesame seeds
4/5 (4 Votes)