Menu Enter a recipe name, ingredient, keyword...

Jeknudson's profile page

Recipes

Skillet-Toasted Gnocchi with Peas

Skillet-Toasted Gnocchi with Peas

By

Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occa...

  • 1/4 cup salted butter, divided
  • 1 (16-oz.) package potato gnocchi
  • 1 tablespoon minced garlic (about 1 large garlic clove)
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 cups reduced-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (10-oz.) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)
4.3/5 (19 Votes)

Champagne Vinaigrette

Champagne Vinaigrette

By

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl

  • 1 garlic clove, finely chopped
  • 2 tablespoons dijon Mustard
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 2 or 3 dashes hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
0/5 (0 Votes)

Spinach Enchiladas With Salsa Verde

Spinach Enchiladas With Salsa Verde

By

This comes from the Enchilada Queen, Sylvia Casares, who is a Houston, Texas, restaurant owner

  • 1 1/2 lbs tomatillos
  • 1 large onion
  • 1/2 jalapeno
  • 1 tomato
  • 2 1/2 cups water
  • 1 cup cilantro
  • 1 1/4 teaspoons salt
  • 1/2 large onion
  • 1 bell pepper
  • 2 garlic cloves
  • 2 tablespoons vegetable oil
  • 1/4 cup water
  • 1 teaspoon salt
  • 6 cups fresh spinach
  • 12 corn tortillas
  • 1 cup oil
  • 3 cups monterey jack cheese
4.4/5 (9 Votes)

Zucchini, Walnut, and Feta Cakes with Cucumber-Yogurt Sauce

Zucchini, Walnut, and Feta Cakes with Cucumber-Yogurt Sauce

By

Ivy Manning, Cooking Light MAY 2014

  • 1/2 cup uncooked quinoa
  • 1/4 cup chopped walnuts
  • 4 1/2 cups grated zucchini (about 2 medium)
  • 1/2 teaspoon kosher salt, divided
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons chopped fresh dill
  • 3/4 teaspoon freshly ground black pepper, divided
  • 3 ounces feta cheese, crumbled (about 2/3 cup)
  • 2 large eggs, lightly beaten
  • 2 tablespoons olive oil, divided
  • 1 (6-ounce) container plain nonfat Greek yogurt
  • 1 cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
  • 1 garlic clove, minced
  • 4 cups mixed salad greens (about 2 ounces)
4.6/5 (9 Votes)

Curried Chicken Breasts

Curried Chicken Breasts

By

Preheat oven to 350°. Heat the olive oil in a large frying pan over medium heat

  • 6 boneless, skinless chicken breasts
  • 3 TB. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 TB. MAHARAJAH CURRY POWDER (or SWEET or HOT CURRY depending on what you have and like)
  • 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 1 Cup coconut milk (we used light, which works for this recipe but the sauce won't be quite as thick)
  • 1/2 Cup chicken broth (or 1/2 Cup water mixed with 1/4 tsp. CHICKEN SOUP BASE)
  • 1/2 Cup sliced, dried apricots
4.7/5 (6 Votes)

Easy Homemade Breakfast Sausage

Easy Homemade Breakfast Sausage

By

Gently combine all ingredients except oil in a large bowl just until blended

  • 1/4 cup dark maple syrup
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 pound ground turkey
  • 1 pound ground pork
  • 8 teaspoons canola oil, divided
4.6/5 (26 Votes)

One-Pan Chicken with Lemon, Olives, and Artichokes

One-Pan Chicken with Lemon, Olives, and Artichokes

By

Preheat oven to 375ºF. Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper

  • 4 bone-in, skin-on chicken breast halves (about 3 1⁄2 lb.)
  • 1 11/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup all-purpose flour, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 (14-oz.) cans whole artichokes, drained and halved
  • 2 small red onions, vertically sliced
  • 1 1/2 cups Castelvetrano or picholine olives, pitted and divided
  • 3 cups chicken broth
  • 1 lemon, thinly sliced
  • 2 tablespoons chopped fresh thyme, divided
  • 1 tablespoon chopped fresh parsley
  • 2 cups cooked pearl couscous
4.5/5 (4 Votes)

Farro, Cherry, and Walnut Salad

Farro, Cherry, and Walnut Salad

By

Ruth Cousineau, Cooking Light JUNE 2014

  • 5 cups water
  • 1 1/2 cups uncooked farro
  • 1/2 teaspoon salt, divided
  • 3/4 pound sweet cherries, pitted and halved (about 2 cups)
  • 2/3 cup diced celery
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
4/5 (7 Votes)

Spoon Bread Corn Muffins

Spoon Bread Corn Muffins

By

1. Preheat oven to 425°. Combine first 3 ingredients in a large bowl

  • 1 1/2 cups finely ground white cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 2 1/4 cups buttermilk
  • 1/4 cup freshly grated sharp Cheddar cheese
  • 1 tablespoon chopped fresh chives
  • Unsalted butter
4.3/5 (13 Votes)

Blanched Pesto

Blanched Pesto

By

This approach makes pesto that's less grassy and intense than raw basil versions, with rounded, balanced flavor

  • 6 cups fresh basil leaves
  • 2 tablespoons unsalted sunflower seed kernels, toasted
  • 1/4 cup plus 1 Tbsp. extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 2 garlic cloves
  • 2 ounces finely grated Parmigiano-Reggiano cheese (about 1/2 cup)
4.2/5 (5 Votes)