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Recipes
Chicken Madeira Recipe (Cheesecake Factory Copycat)
By jeknudson
Juicy chicken and mushrooms in creamy sauce under melty cheese
- 1 lb (2 large) Chicken Breasts, halved lengthwise and pounded to an even 1/4" thickness
- 1 lb asparagus, blanched*
- Salt and Pepper
- 4 Tbsp Butter, divided
- 2 Tbsp Olive Oil, divided
- 16 oz button mushrooms, thickly sliced
- 1 small or 1/2 medium yellow onion, finely diced
- 2 large garlic cloves, minced
- 2 Tbsp fresh parsley, finely chopped, plus to garnish
- 1 1/2 cups Madeira Wine (sweet white wine)*
- 1 1/2 cups beef stock or broth
- 1/2 cup whipping Cream (heavy or regular)
- Salt and Pepper to taste
- 1 cup mozzarella cheese, shredded
King Ranch Chicken
By jeknudson
1. Preheat oven to 375°. Melt butter in a large skillet over medium-high heat
- 6 tablespoons butter
- 1 1/2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped poblano peppers (about 2 medium peppers)
- 1 jalapeño pepper, seeded and chopped
- 2 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 3/4 cups reduced-sodium chicken broth
- 1 (10-oz.) can diced tomatoes with green chiles, drained
- 1 1/2 cups sour cream
- 2 pounds coarsely chopped smoked chicken (about 5 cups)
- 1 cup loosely packed fresh cilantro leaves, chopped
- 2 cups (8 oz.) shredded Monterey Jack cheese
- 2 cups (8 oz.) shredded sharp Cheddar cheese
- 18 (8-inch) soft taco-size corn tortillas
- 1/4 cup canola oil
- Vegetable cooking spray
Sweet and Spicy Nut & Pretzel Mix
By jeknudson
Pecans, almonds, pretzels, and Chex flavored with a super yummy spice mix of thyme, cinnamon, red pepper, and maple...
- 3 tablespoons brown sugar
- 2 teaspoons fresh thyme, chopped and divided
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon ground red pepper
- 1/2 cup pecans
- 1/2 cup blanched almonds
- 1 1/2 tablespoons butter
- 3 cups tiny unsalted pretzels
- 1 cup crispy rice cereal squares (such as Rice Chex)
- 2 tablespoons maple syrup
Peach Melba Shortbread Bars
By jeknudson
1. Preheat oven to 350°. Combine first 3 ingredients in a medium bowl
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup cold butter
- 1 cup peach preserves
- 6 teaspoons raspberry preserves
- 1/2 cup sliced almonds Garnish: powdered sugar
Pumpkin Spice Cake Recipe
By jeknudson
Step 1 Prepare the Cake: Fill a large roasting pan with hot water to a depth of 2 inches; place on rack in lower t...
- Cake
- 1 /2 cup butter, softened
- 1 /2 cup granulated sugar
- 1 /2 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 3 /4 teaspoon baking powder
- 3 /4 teaspoon baking soda
- 1 /4 teaspoon salt
- 1 /2 cup canned pumpkin
- 1 /3 cup whole buttermilk
- 1 teaspoon vanilla extract
- 1 /2 cup jarred cajeta (Mexican caramel sauce) or caramel sauce, divided
- Flan
- 1 (14-oz.) can sweetened condensed milk
- 1 (12-oz.) can evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 /3 cup chopped toasted pecans
- Cajeta (Mexican caramel sauce) or caramel sauce, for serving
Skillet Chicken Parm
By jeknudson
1. Preheat the oven to 400°F (205°C), with a rack in the middle position
- 2 tablespoons olive oil
- 4 small boneless, skinless chicken breasts (about 1½ pounds/680 g total), patted dry
- Salt and pepper to taste
- 2 garlic cloves, minced
- Large pinch of crushed red pepper flakes
- ½ teaspoon dried oregano
- 1 (28 ounce) can (785-g) can crushed tomatoes
- 2 cups (8 ounces/225 g) shredded packaged mozzarella or sliced fresh mozzarella, patted dry
- Freshly grated Parmesan or Pecorino cheese (optional)
- Handful of fresh basil leaves (optional)
Blackberry Jam Cake
By jeknudson
Step 1 Preheat oven to 350°F
- Cake Layers
- 2 3/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground allspice
- 1 teaspoon salt
- 2 cups granulated sugar
- 5 large eggs
- 1 1/2 cups vegetable oil
- 1 1/4 cups seedless blackberry jam or preserves
- 2 teaspoons vanilla extract
- 1 1/2 cups whole buttermilk
- 1 cup finely chopped pecans or black walnuts
- 1 cup golden raisins
- Frosting
- 3 (8-oz.) pkg. cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup jarred caramel topping
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- Garnishes
- 1 teaspoon finely chopped pecans or black walnuts
- Fresh blackberries
Oven-Baked Samosas with Mint-Cilantro Dipping Sauce (Rachel Ray's)
By jeknudson
Pre-heat the oven to 400°F
- For the Mint-Cilantro Dipping Sauce:
- Salt
- 1 large potato (about 1/2 pound, use 2 potatoes, if needed), peeled and diced
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 small onion, finely chopped
- 1/2 jalapeño pepper, seeds and stem removed, finely chopped
- 2 teaspoons fresh ginger (about a half-inch piece), grated
- 1 clove garlic, chopped
- 1/2 teaspoon coriander seeds
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- Freshly ground black pepper
- 1 plum tomato, seeded and finely chopped
- 1/4 cup frozen peas, thawed
- 2 tablespoons (about a palmful) fresh cilantro, chopped
- 1/4 cup vegetable stock (a little more or a little less to loosen filling)
- 1 package store-bought pie crust, uncooked (2 9-inch rounds)
- 1 egg, beaten with a splash of water
- 3-4 cloves garlic
- 1 1-inch piece ginger
- 1 bunch fresh mint, leaves removed from stems
- 1 bunch fresh cilantro, leaves removed from stems
- 1 jalapeño pepper, seeds and stem removed
- 1 teaspoon sugar
- Salt
- Juice of 2 limes
- 1 tablespoon water
- 1 tablespoon extra virgin olive oil (EVOO)
Baked Rigatoni with Zucchini and Mozzarella
By jeknudson
Step 1 Preheat oven to 375°F
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 1/2 cups zucchini, cut into half-moons (from 1 [8 oz.] zucchini)
- 5 ounces baby spinach
- 1 /4 teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 3 /4 cup sour cream
- 1 /2 cup plain whole-milk Greek yogurt
- 1 large egg
- 16 ounces small fresh mozzarella cheese balls, divided
- 2 ounces grated Parmesan cheese, divided
- 1 (14.5-oz.) can diced tomatoes, drained
- Fresh basil leaves
Brown Butter-Maple-Pecan Blondies Recipe
By jeknudson
Step 1 Preheat oven to 350°F
- 1 1/2 cups unsalted butter
- 4 large eggs
- 1 3/4 cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 /2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped toasted pecans, divided