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Recipes
Basil-Cream Sauce
By jeknudson
Heat oil in a medium saucepan over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 medium clove garlic, finely chopped
- 1 cup unsalted chicken broth
- ¾ cup half-and-half
- 1 sprig fresh basil plus 2 tablespoons chopped, divided
- 2 tablespoons finely grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Green Goddess Dressing (Dip)
By jeknudson
Whisk together yogurt, mayonnaise, parsley, vinegar, onion, capers if using, chives and tarragon in small bowl
- 1/2 c. lowfat plain yogurt
- 1/4 c. mayonnaise
- 1/4 c. chopped parsley leaves
- 1 tbsp. white wine vinegar
- 1 tbsp. grated onion
- 1 tbsp. drained chopped capers, optional
- 1 tbsp. chopped chives
- 1/2 tsp. crumbled dried leaf tarragon
Grilled Buffalo Chicken Tacos
By jeknudson
1. Heat a grill pan over medium-high heat
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons hot sauce (such as Frank's Red Hot)
- 1 teaspoon unsalted butter, melted
- 1/2 teaspoon ground red pepper
- 2 tablespoons buttermilk
- 2 tablespoons canola mayonnaise
- 1 ounce blue cheese, crumbled (about 1/4 cup)
- 2 cups shredded romaine lettuce
- 1 small celery stalk, thinly sliced
- 8 (6-inch) corn tortillas
Mediterranean Meatloaf
By jeknudson
Very Tasty!!
- Oven 400*
- 1 lb ground pork
- 1 lb ground beef, I used bison
- 4-5 oz prosciutto, sliced medium
- 1/2 cup parmesan cheese
- 1/2 cup bread crumbs
- 2 eggs
- 2 tsp minced garlic
- 1/4 cup grated onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne or paprika
- 1/4 tsp ground cardamom
- 2-3 Tbsp chopped almonds or cashews
- 3/4 cup dry white or red wine
Coconut-Butter Mochi Cake with Lime Curd
By jeknudson
1. Preheat oven to 350°F
- Cake
- 3 large eggs
- 1 (15 ounce) can coconut milk
- ¾ cup reduced-fat milk
- 3 cups sweet rice flour (mochiko)
- 1 ½ cups light brown sugar
- 1 cup granulated sugar
- ¼ teaspoon salt
- 4 tablespoons ( ½ stick) unsalted butter, melted
- ¼ cup avocado oil
- Curd
- 2 large eggs
- ⅓ cup granulated sugar
- 2 teaspoons grated lime zest, plus more for garnish
- ¼ cup lime juice
- 5 tablespoons unsalted butter, diced
- Pinch of salt
- 6 thin slices pineapple (about 8 ounces), brûléed if desired
Sbarro Tomato Sauce
By jeknudson
1. Heat oil until hot but not smoking
- 2 − 1 lb. 12 oz. Cans Crushed Tomatoes
- 1 − Tomato Can Cold Water
- 4 Oz. Grated Romano Cheese
- 12 oz. Olive Oil
- 10 oz. Diced Onions
- 1 oz. Chopped Fresh Garlic
- 1/2 oz. Chopped Fresh Italian Parsley
- 3 oz. Sherry Cooking Wine
- **SPICES**
- 2 Tbls. Salt
- 2 tsp. Oregano
- 1/2 tsp. Crushed Red Pepper
- 1/2 tsp. Black Pepper
- 2 tsp. Basil
Austin Mac 'n' Cheese Suiza (Rachel Ray's)
By jeknudson
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound cavatappi or other short pasta
- 1 pound tomatillos—husked, rinsed and halved
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 onion, chopped
- 2 cloves garlic, grated
- 2 jalapeño chiles, seeded and chopped
- 2 teaspoons honey
- 1 teaspoon cumin (about 1/3 palmful)
- 1/3 cup finely chopped cilantro (a generous handful)
- Juice of 1 lime
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 cup vegetable broth
- Pepper
- 1 cup shredded Swiss cheese
- 1 cup shredded monterey jack cheese
- 2 cups crushed tortilla chips, preferably flaxseed
- 1 cup shredded pepper jack cheese
- 1 cup crème fraîche or sour cream, optional
Sesame-Ginger Shrimp
By jeknudson
1. Trim ends and remove strings from snow peas; discard ends and strings
- 4 ounces fresh snow peas
- 1 pound peeled, large raw shrimp (26/30 count)
- 1 (11-oz.) package Asian-style noodles with soy-ginger sauce
- 1/8 teaspoon salt
- 1 tablespoon vegetable oil
- 2 tablespoons lime juice
- Toppings: chopped fresh peanuts, chopped fresh cilantro
Chicken Jardinière
By jeknudson
Pancetta lardons lend rich flavor to this simple French stew
- 1 tablespoon peanut or canola oil
- 2 1/2 ounces pancetta, cut into 1-inch-long, 1/2-inch-thick strips
- 4 chicken leg quarters, skin removed (about 2 pounds)
- 2 tablespoons all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 3/4 cup dry white wine (such as sauvignon blanc)
- 3/4 cup water
- 1 1/4 cups (1-inch-thick) slices carrot
- 1 1/2 tablespoons coarsely chopped garlic
- 12 small red potatoes (about 8 ounces)
- 8 cremini mushrooms (about 5 ounces)
- 12 small pearl onions (about 4 ounces)
- 1 fresh thyme sprig
- 1 cup frozen petite green peas
- 2 tablespoons chopped fresh parsley
Roasted-Apple Tartlets
By jeknudson
1. Make the crusts: Pulse flour, sugar, and 1/2 teaspoon salt in a food processor until combined
- FOR THE CRUSTS
- 1 cups all-purpose flour, plus more for surface
- 1/2 teaspoon sugar
- Salt
- 1 stick cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- FOR THE FILLING
- 2 Granny Smith or other firm apples
- 1/4 cup sugar
- 2 tablespoons fresh breadcrumbs
- 1 tablespoon plus 1 1/2 teaspoons Calvados or other apple brandy
- 1 teaspoon fresh lemon juice
- 1 teaspoon all-purpose flour
- Salt
- FOR ASSEMBLING
- 3 Granny Smith or other firm apples
- 2 teaspoons fresh lemon juice
- 4 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1/4 cup apricot jam, warmed and strained