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Recipes

Braised Brussels Sprouts with Mustard and Thyme

Braised Brussels Sprouts with Mustard and Thyme

By

1. Melt butter in a nonstick skillet over medium heat

  • 1 tablespoon unsalted butter
  • 1 pound medium Brussels sprouts, trimmed and halved
  • 2 large shallots, thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons unsalted chicken stock, divided
  • 2 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 1/2 teaspoons chopped fresh thyme
4.5/5 (6 Votes)

Lime Vinaigrette

Lime Vinaigrette

By

Whisk together vinegar, sugar, lime juice, garlic, salt, and freshly ground pepper

  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 3 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup canola oil
5/5 (1 Votes)

Springtime Pasta with Bacon

Springtime Pasta with Bacon

By

Enjoy this colorful dish warm or chilled; leftovers are perfect for a brown bag lunch the next day

  • 1 (16-oz.) package orecchiette pasta*
  • 1 cup frozen sweet peas
  • 1 1/2 cups fresh snow peas
  • 8 radishes, cut into wedges
  • 2 large carrots, grated
  • 2 green onions, thinly sliced
  • 1/3 cup coarsely chopped fresh parsley
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 6 thick bacon slices, cooked,crumbled
  • 4 oz crumbled goat cheese (optional)
5/5 (1 Votes)

Squash & Ricotta Pizzette

Squash & Ricotta Pizzette

By

Preheat oven to 400 degrees

  • 1 small baguette, split and quartered
  • 1 cup ricotta
  • 1/2 teaspoon dried oregano
  • 1 small yellow squash, thinly sliced into rounds
  • 1 small zucchini, thinly sliced into rounds
  • 1 large Roma tomato, thinly sliced
  • 1 cup shredded mozzarella
4.2/5 (9 Votes)

Remoulade Sauce

Remoulade Sauce

By

Mix all the ingredients together in a medium bowl

  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, your preference)
  • 1 teaspoon hot sauce (preferably Tabasco)
  • 1 large clove garlic, minced and smashed
  • If you don't have any pickle juice on hand, use a little lemon juice or vinegar.
4.5/5 (10 Votes)

Healthy Baked Chicken Fingers

Healthy Baked Chicken Fingers

By

1. Preheat oven to 425 degrees

  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/4 tsp. garlic powder
  • 1/4 tsp. thyme
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. boneless, skinless chicken breast, pounded to 1/2 inch thickness, cut into 3/4 inch strips
  • 3 Tbsp. butter, melted
4.5/5 (10 Votes)

Lemon Vinaigrette Recipe

Lemon Vinaigrette Recipe

By

This is one of my favorite salad dressing! I'm always making this Lemon Vinaigrette for salads because it is so e...

  • 1/4 cup extra-virgin
  • olive oil
  • 2 tablespoons freshly-squeezed
  • lemon juice
  • 1/2 teaspoon Dijon-style mustard
  • 3/4 teaspoon fresh
  • thyme
  • 1 clove garlic
  • 3/4 teaspoon
  • coarse salt
  • Pinch coarsely-ground
  • black pepper
4.2/5 (5 Votes)

Spinach and Arugula Salad with Creamy Parmesan Dressing

Spinach and Arugula Salad with Creamy Parmesan Dressing

By

Combine half of cheese and next 5 ingredients (through pepper) in a large bowl; stir until well blended

  • 1.5 ounces Parmesan cheese, finely grated and divided (about 6 tablespoons)
  • 1/3 cup canola mayonnaise
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups baby spinach leaves
  • 4 cups baby arugula leaves
  • 3/4 cup matchstick-cut or shredded turnip, divided
4.3/5 (6 Votes)

Chicago-Style Italian Beef Hoagies

Chicago-Style Italian Beef Hoagies

By

Chuck roast translates to big flavor when braised until tender

  • 1 cup unsalted beef stock (such as Swanson)
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon crushed red pepper
  • 2 tablespoons olive oil, divided
  • 2 pounds boneless chuck roast, trimmed
  • 1 cup water
  • 1 teaspoon kosher salt, divided
  • 6 garlic cloves, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tablespoon white wine vinegar
  • 4 pepperoncini peppers, drained and chopped
  • 8 (2-ounce) hoagie rolls, halved horizontally
4.5/5 (14 Votes)

Crispy Sweet Potato-Green Onion Cakes

Crispy Sweet Potato-Green Onion Cakes

By

1. Pierce 1 sweet potato several times with a fork

  • 4 medium-size sweet potatoes (about 2 1/4 lb.)
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 2 red jalapeño peppers, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup thinly sliced green onions, divided
  • 1/4 cup canola oil
  • Lime wedges
4.6/5 (14 Votes)