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Recipes
Bacon Wrapped Chicken with Blue Cheese and Pecans (Rachel Ray's)
By jeknudson
Heat the oven to 375°F. Butterfly the chicken breast pieces by cutting across the breast but not all the way th...
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 cup blue cheese crumbles (or other)
- 1/4 cup toasted pecans, chopped
- 2 scallions, sliced on bias
- 4 slices good-quality center cut bacon
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half-and-half or cream
- 2 tablespoons grainy mustard
- Special equipment: toothpicks
Neapolitan Baked Ziti (Rachel Ray's)
By jeknudson
Pre-heat oven 400°F. Place a large pot of water over high heat and bring up to boil to cook the ziti
- 1 pound ziti with lines
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 medium onion, chopped
- 4 cloves garlic, grated or minced
- 1 can whole plum tomatoes (28 ounces) (look for ones from San Marzano)
- 4-5 leaves basil, torn
- Salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 fresh or dried bay leaf
- Freshly grated nutmeg
- 1 large ball fresh mozzarella, diced
- 1/4 cup grated Parmigiano Reggiano (a handful)
Orange-Almond Creme Brulee Tartlets
By jeknudson
1. Make the crusts: Pulse flour, sugar, and 1/2 teaspoon salt in a food processor until combined
- FOR THE CRUSTS
- 2 cups all-purpose flour, plus more for surface
- 1/2 cup sugar
- Salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 large egg plus 1 large yolk
- 2 tablespoons ice water
- FOR THE ORANGE CARAMELIZED ALMONDS
- 1 large orange
- 1/2 cup sugar
- 2 tablespoons water
- 3/4 cup sliced almonds
- Salt
- FOR THE FILLING
- 1 1/2 cups heavy cream
- 2 large egg yolks
- 3 tablespoons sugar, plus more for tops
- Salt
Chicken Verde Enchiladas
By jeknudson
Adam Hickman, Cooking Light MAY 2014
- 3/4 cup prechopped onion
- 3/4 cup unsalted chicken stock
- 1/2 cup salsa verde
- 1/3 cup finely chopped cilantro stems
- 2 tablespoons sliced pickled jalapeño pepper
- 5 teaspoons all-purpose flour
- 1/2 teaspoon ground cumin
- 2 garlic cloves, thinly sliced
- 8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
- 3/4 cup chopped tomato
- 3 tablespoons reduced-fat sour cream
- 1 ripe peeled avocado, coarsely mashed
- 8 (6-inch) corn tortillas
- 4 ounces reduced-fat sharp cheddar cheese, shaved
- 2 tablespoons cilantro leaves
Roasted Garlic-Parmesan Cream Sauce
By jeknudson
1. Cook garlic in a small cast-iron skillet over medium heat, stirring occasionally, until the skins have darkened ...
- 6 cloves garlic, unpeeled
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup low-fat milk, warmed
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
Cheesy Potato and Sharp Cheddar Hash (Rachel Ray)
By jeknudson
Heat a large skillet with EVOO and butter over medium-high heat
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 1 large onion, chopped
- 5 cups shredded frozen hash brown potatoes
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 1 cup extra-sharp white Cheddar crumbles
Lightened Vanilla Bean Ice Cream
By jeknudson
Try these twists! Cherry-Bourbon, Coffee-Chocolate, Key lime, Banana Pudding flavors!!
- 1/2 cup granular sweetener for ice cream*
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups 2% reduced-fat milk
- 1 cup half-and-half
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean paste or extract
Hoisin Noodle Bowls, Roasted Mushroom Yakitori and Cucumber-Sesame Salad
By jeknudson
Rachel Ray's
- Salt
- 1 pound whole-wheat spaghetti
- 4 limes, juiced, divided
- 3 tablespoons rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 seedless cucumber, thinly sliced
- 1 red onion, thinly sliced, divided
- 3 tablespoons toasted sesame seeds
- 2 pounds mixed fresh mushrooms - shiitake, oyster, crimini
- 1/4 cup teriyaki sauce
- 1 bunch scallions, chopped into 2-inch lengths
- 4 tablespoons vegetable oil, divided
- 1 tablespoon grill seasoning
- 1 red bell pepper, seeded and thinly sliced
- 1 cup pea pods, thinly sliced
- 3 to 4 cloves garlic, grated
- 1 piece ginger root (2-inch), grated
- 1 package frozen shelled edamame (10 ounces)
- 1/4 cup hoisin sauce, available on Asian foods aisle of market
- 1-2 tablespoons Asian chili sauce or hot sauce, to taste
- 1/4 cup chopped cilantro leaves
- Handful mint leaves, finely chopped
Italian-Country Style Grilled Shrimp
By jeknudson
Large shrimp (usually 16 to 20 per pound) are best for this recipe
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 1/2 pounds large, raw tail-on shrimp, peeled and deveined
- Grapeseed oil
- 2 cups loosely packed arugula
- 1 1/4 cups chopped heirloom tomatoes
- 1/2 cup (about 15) kalamata olives, halved
- 1/2 cup vertically sliced red onion
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons torn fresh oregano leaves
Easy Chicken Tortilla Soup
By jeknudson
I came up with this after eating at Chuy's and loving their tortilla soup sooo much I just had to try to make
- 2 chicken breastS, grilled or roasted
- 1 can tomatoes, diced, 14 ounces
- 2 cans chicken broth, 14 1/2 ounces
- 1 cup corn, frozen
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon lime juice
- 3 tablespoons cilantro, dried, or to taste
- 2 tablespoons EVOO (olive oil)
- Salt, to taste
- Pepper, to taste
- Avocoado, sliced
- Jack cheese, shredded
- Tortilla chips
- 1 jalapeno, chopped, if desired
- Note: Use only 1 stalk celery and 1 carrot if you do not want your soup as chunky. You can also use the tomatoes drained if you don't want as broth as tomatoey. 2 cans of broth will also make the soup