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Recipes
Hot Artichoke Dip
By jeknudson
Preheat oven at 350°. Combine all ingredients in food processor and whizz until smooth
- 2 14oz can artichoke hearts in water (or marinated works goood too)
- 2 cup grated parmesan cheese
- 1/2 cup mayonnaise
- 2 garlic cloves
- 1 tbsp lemon juice
- pinch cayenne Pepper, to taste
- salt and freshly ground pepper, to taste
Buffalo Chicken Meatballs (Rachel Ray's)
By jeknudson
Pre-heat the oven to 400ºF
- 1 pound ground all-white-meat chicken
- 1 egg yolk
- handful of breadcrumbs
- 1/2 small onion, grated
- 2 cloves garlic, grated
- 1/2 cup parsley, chopped
- Salt and freshly ground black pepper
- Extra virgin olive oil (EVOO), for drizzling
- 2 tablespoons butter
- 1/2 cup hot sauce, such as Frank's brand
- Good quality store-bought blue cheese dressing, for dipping
- 3 scallions, green and white parts thinly sliced, for garnish
- A couple of handfuls of celery sticks
- A couple of handfuls of carrot sticks
- Toothpicks, for serving
West Indies Crab Salad
By jeknudson
Place crabmeat, vinegar, onion, sugar, oil, lemon zest, salt, and pepper in a large bowl, and gently combine
- 2 pounds fresh jumbo lump crabmeat, drained and picked over
- 2/3 cup rice vinegar
- 1/2 cup finely chopped white onion (from 1 small onion)
- 1/4 cup granulated sugar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon zest (from 2 lemons)
- 2 teaspoons kosher salt
- 1 teaspoons black pepper
- 1/4 cup finely chopped fresh mint
- 6 Bibb lettuce leaves (from 1 head)
BBQ Blackened Shrimp
By jeknudson
In a bowl mix oil/butter and rub together
- Blacken Rub:
- 1 lb fresh shrimp peeled & deveined
- 2 Tbsp Blacken Rub (recipe follows)
- 2 Tbsp Olive Oil (I add butter too)
- BBQ sauce
- 1 tbsp salt
- 1 tbsp plus 2 teaspoons white pepper
- 1 tbsp plus 3/4 teaspoon black pepper
- 2 1/2 tsp dry mustard
- 2 1/2 tsp garlic powder
- 1/2 tsp dried thyme leaves
- 3 tsp cayenne pepper, or to taste
- Mix dry ingredients together.
Georgia Peanut Pie with Peanut Butter Crust and Brown Sugar-Bourbon Whipped
By jeknudson
Step 1 Prepare the Peanut Butter Crust: Combine flour, peanuts, brown sugar, and salt in bowl of a food processor; ...
- 1 1/4 cups all-purpose flour
- 1/4 cup cocktail peanuts or dry-roasted salted peanuts
- 2 teaspoons light brown sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons cold unsalted butter, cubed
- 2 tablespoons creamy peanut butter
- 1 tablespoon cold shortening, cubed
- 4 to 6 tablespoons ice water
- 1 1/4 cups packed light or dark brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/3 cup evaporated milk or half-and-half
- 1/3 cup sorghum syrup, pure cane syrup, or dark corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 1/2 cups cocktail peanuts or dry-roasted salted peanuts
- 1 cup cold whipping cream or heavy cream
- 2 tablespoons light brown sugar
- 1 tablespoon (1⁄2 oz.) bourbon
- 1/2 teaspoon vanilla extract
Broccoli Fried Rice With Kimchi Cream
By jeknudson
Step 1 Cook bacon in a large nonstick skillet over medium until crisp, about 5 minutes
Pasta With Zesty Pecan Sauce
By jeknudson
1. Heat pecans in a medium-size nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until ligh...
- 1/2 cup finely chopped pecans
- 1/4 cup chopped fresh parsley
- 1 teaspoon lemon zest
- 1 (12-oz.) package linguine
- 1 (14-oz.) can quartered artichoke hearts, drained
- 1/2 cup freshly grated Parmesan cheese
- 1 (3-oz.) package cream cheese, softened
- 3 tablespoons olive oil
- 2 garlic cloves
- 1/2 teaspoon freshly ground pepper
- Salt to taste
Butter Toffee-Pecan Layer Cake
By jeknudson
Prepare the Frosting: Melt 3/4 cup of the butter in a deep, heavy-duty saucepan over low
- BROWN BUTTER TOFFEE FROSTING
- 1 cup unsalted butter, divided
- 2 cups packed dark brown sugar
- 1 1/4 cups heavy cream
- 2 tablespoons golden cane syrup (such as Lyle’s Golden Syrup) or light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon bourbon, dark rum, or cognac (optional)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- CAKE
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole buttermilk
- 1 cup finely chopped toasted pecans
- 1/2 cup toffee bits (such as Heath Bits ’O Brickle Toffee Bits)
- ADDITIONAL INGREDIENTS
- 1/2 cup toasted pecan halves
- 1/4 teaspoon flaky sea salt (such as Maldon), optional
Broccoli Fried Rice With Kimchi Cream
By jeknudson
Step 1 Cook bacon in a large nonstick skillet over medium until crisp, about 5 minutes
Ratatouille-Stuffed Shells
By jeknudson
Preheat oven to 450°F. Cook pasta according to package directions, omitting salt and fat
- 16 uncooked jumbo pasta shells
- 1 tablespoon olive oil
- 3/4 cup chopped onion
- 1 tablespoon minced garlic
- 1 1/2 cups diced eggplant
- 1 cup diced red bell pepper
- 3/4 cup diced zucchini
- 3/4 cup chopped plum tomato
- 1/2 cup canned unsalted chickpeas, rinsed and drained
- 1 3/4 cups low-sodium marinara sauce (such as Dell'Amore), divided
- 1/2 cup plus 2 Tbsp. torn fresh basil, divided
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- Cooking spray
- 4 ounces preshredded Italian 5-cheese blend (about 1 cup)