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Recipes
Tangy Slow-Cooker Pork Shoulder
By jeknudson
1. Sprinkle all sides of pork roast with salt and pepper
- 1 (4-lb.) bone-in pork shoulder roast (Boston butt)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 12 garlic cloves, smashed
- 2 bay leaves
- 1 onion, cut into 8 wedges
- 3/4 cup firmly packed light brown sugar
- 3/4 cup reduced-sodium soy sauce
- 1/2 cup white wine vinegar or white vinegar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
Chicken and White Bean Salad with Citrus Vinaigrette Recipe
By jeknudson
1. Whisk together orange juice, vinegar, Dijon mustard, honey, shallot, salt, and pepper in a large bowl; slowly wh...
- 3 tablespoons fresh orange juice
- 2 tablespoons white wine vinegar
- 2 teaspoons country Dijon mustard
- 2 teaspoons honey
- 2 tablespoons minced shallot
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 3 cups chopped cooked chicken
- 1 (15.5-oz.) can cannellini beans, rinsed and drained
- 1 (6-oz.) bag microwave steam-in-bag snow peas, steamed according to package directions and sliced into 1-inch pieces
- 3 cups shredded purple cabbage
- 2 oranges, sectioned
- 6 tablespoons roasted sliced almonds with salt
Chicken Stir-Fry with Bok Choy
By jeknudson
You can also use other veggies
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 3 tablespoons plus 1 tsp. cornstarch, divided
- 1/4 cup canola oil, divided
- 1/3 cup fresh orange juice
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper
- 2 tablespoons sesame oil, divided
- 4 (4-oz. ) baby bok choy, trimmed and halved lengthwise
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons minced peeled fresh ginger
- 3 large garlic cloves, minced
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons sliced red Fresno chile
Roasted Beef Tenderloin with Horseradish Cream and Chive Sauce (Rachel Ray's)
By jeknudson
Cut this one down if you're not doing a party!!
- For the horseradish cream and chive sauce:
- 2 beef tenderloins
- Extra-virgin olive oil (EVOO), for drizzling
- 1/2 cup Montreal steak seasoning
- 36 little French oval rolls (they look like super mini baguettes), split halfway through lengthwise
- 2 cups sour cream
- 1/4-1/2 cup prepared horseradish
- 2 tablespoons Dijion mustard
- 30 chives, chopped
- A little salt and freshly ground black pepper to taste
Sizzling Flounder
By jeknudson
1. Place 1 oven rack 5 inches from heat; place a second rack in middle of oven
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 4 (6-oz.) flounder fillets
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup butter
- 2 tablespoons fresh lemon juice
Hot Stuffed Jalapeno Dip
By jeknudson
Preheat oven to 350 Mix the first 4 ingredients together and spread in a greased pie plate
- *Dip*
- 1 block cream cheese soften
- 1 cup shredded cheddar cheese
- 2 jalapeno diced and seeded only if you don't want a lot of heat
- 3 strips crisp bacon crumbled
- *Topping*
- 1/3 cup bread crumbs
- 1 tablespoons melted butter
- ranch dressing
Thai Shrimp and Basil Curry
By jeknudson
In a large saucepan, heat the oil over medium-low
- 1 tablespoon vegetable oil
- 1/2 pound broccoli - cut into bite- size florets, stems trimmed, peeled and chopped
- 1 red bell pepper, thinly sliced
- 2 1/2 tablespoons minced fresh ginger
- 2 1/2 cups light coconut milk
- 1 1/2 tablespoons green curry paste
- 3/4 pound medium shrimp, peeled and deveined
- 1/2 cup sliced basil leaves
- 1 1/2 limes - 1 juiced and half quartered
- 3 cups cooked long-grain rice
Cherry-Hazelnut Cake with Streusel Topping
By jeknudson
1. Preheat oven to 375°. 2
- Streusel:
- 1/2 cup sugar
- 6 tablespoons all-purpose flour
- 3 tablespoons old-fashioned rolled oats
- 2 tablespoons finely chopped hazelnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons olive oil
- 2 teaspoons reduced-fat buttermilk
- Cake:
- 4.5 ounces all-purpose flour (about 1 cup)
- 4.5 ounces whole-wheat pastry flour (about 1 cup)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 1/2 teaspoons grated orange rind
- 1/4 teaspoon almond extract
- 1/2 cup reduced-fat buttermilk
- 10 ounce chopped pitted fresh sweet cherries (about 2 cups)
- Baking spray with flour
Blue Cheese & Fig Cheese Ball
By jeknudson
Mix cream cheese with blue cheese and figs
- 8 ounces cream cheese, softened
- 8 ounces blue cheese, crumbled
- 6 dried figs, chopped
- 1 cup walnuts, toasted and chopped
- Peppery crackers, for serving
Chicken and Mushroom Stew
By jeknudson
Step 1 Preheat oven to 325°F
- 2 ounces chopped bacon
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces button mushrooms, quartered
- 1 medium carrot, diced
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 2 bay leaves
- 1/4 cup apple cider vinegar
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup 2% reduced-fat milk 2 cups low-sodium chicken broth
- 1/2 teaspoon dry mustard
- 2 tablespoons chopped fresh parsley
- 4 cups cooked wild rice