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Creamy Chicken-and-Wild Rice Casserole

Creamy Chicken-and-Wild Rice Casserole

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Preheat oven to 350 degrees F

  • 1 tablespoon olive oil
  • 1 1/2 pounds skinless, boneless chicken breasts
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • Cooking spray
  • 1/4 cup all-purpose flour
  • 5 cups 2% reduced-fat milk, divided
  • 1 1/2 cups sliced leeks
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 (8-oz.) pkg. presliced cremini mushrooms
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 ounce 1/3-less-fat cream cheese, softened
  • 3 cups hot cooked wild rice
  • 3 green onions, sliced
  • 1/2 cup sliced almonds
4.3/5 (6 Votes)

Spiced Fruit Tart with Buttermilk Whipped Cream

Spiced Fruit Tart with Buttermilk Whipped Cream

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The bourbon-soaked fruits and bold flavors in this rustic pie make it an adults-only dessert

  • 2/3 cup bourbon or brandy
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 cup granulated sugar, divided
  • 1 cup halved dried Mission figlets
  • 1 (7-oz.) package dried apricots, coarsely chopped
  • 1 cup jumbo raisins
  • 3 ripe Bartlett pears, peeled and chopped
  • 2 tablespoons all-purpose flour
  • 2 teaspoons finely grated fresh ginger
  • 1 (14.1-oz.) package refrigerated piecrusts
  • Parchment paper
  • 1 large egg, beaten
  • 2 teaspoons Demerara sugar*
  • Whipped Cream
5/5 (1 Votes)

Lemony Roasted Salmon with White Wine Couscous

Lemony Roasted Salmon with White Wine Couscous

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1. Preheat oven to 450°

  • 2 tablespoons 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons olive oil, divided
  • 4 teaspoons lemon juice, divided
  • 4 (6-ounce) salmon fillets
  • 1 1/8 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cups finely chopped carrots
  • 1/4 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/3 cup dry white wine
  • 1 cup hot cooked couscous
4.7/5 (3 Votes)

Easy Steak Sauce

Easy Steak Sauce

By

Heat 2 Tbsp. oil in a small saucepan over medium-high heat

  • 3 tablespoons vegetable oil, divided
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 Fresno chile or red jalapeño, seeded, chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • ½ cup Worcestershire sauce
  • ½ cup red wine vinegar
  • ¼ cup (packed) dark brown sugar
  • 2 tablespoons whole grain mustard
  • Few dashes of hot sauce
0/5 (0 Votes)

Spinach and Mushroom Ravioli

Spinach and Mushroom Ravioli

By

By Giada!!

  • 1/2 cup EVOO, 2 tbsp for boiling water
  • 6 ounces button mushrooms, sliced
  • 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup mascarpone
  • 1/3 cup grated Parmesan, plus extra for garnishing
  • 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
  • 2 large eggs, beaten with 1 tsp water
  • 1/2 cup mushroom (cremini, shiitake, button), finely chopped
  • 2 cups tomato sauce
  • Salt and freshly ground black pepper
5/5 (2 Votes)

Breaded Pork Cutlets with Root Veg Mash and Sage Gravy

Breaded Pork Cutlets with Root Veg Mash and Sage Gravy

By

Wondra flour has a fine, powdery consistency that yields smooth sauces and crispy crusts

  • 1 1/2 cups chopped turnips
  • 1 cup chopped Yukon gold potato
  • 3/4 cup chopped peeled Fuji apple
  • 1 bay leaf
  • 1/4 cup light sour cream
  • 2 tablespoons unsalted butter, softened and divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 4 (4-ounce) center-cut boneless pork cutlets
  • 1/2 cup quick-mixing flour (such as Wondra), divided
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil, divided
  • 1 1/2 cups unsalted chicken stock (such as Swanson)
  • 1 teaspoon chopped sage
4.4/5 (5 Votes)

Baby Spinach and Red Pepper Rice

Baby Spinach and Red Pepper Rice

By

This is a delicious take on risotto, made completely in the microwave

  • 1/2 cup finely chopped sweet onion
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup MAHATMA Extra Long Grain White Rice
  • 2 3/4 cups low-sodium chicken broth
  • 1/4 cup dry white wine
  • 1/2 cup (2 oz.) shredded Italian six-cheese blend
  • 1/4 to 1/2 cup low-sodium chicken broth
  • Salt and pepper to taste
  • 1/2 cup jarred chopped roasted red bell peppers
  • 3 cups firmly packed fresh baby spinach
4.5/5 (2 Votes)

Chicken Stir-Fry with Peanut Sauce

Chicken Stir-Fry with Peanut Sauce

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1. Heat a wok or large skillet over high heat

  • 2 teaspoons dark sesame oil, divided
  • 1 pound chicken cutlets, trimmed
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1/4 cup light coconut milk
  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon Sriracha
  • 2 teaspoons grated lime rind
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 cup unsalted cashews
4.3/5 (10 Votes)

Cuban-Style Pork Roast

Cuban-Style Pork Roast

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In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp

  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons garlic powder
  • 1 5 pound boneless pork shoulder roast, tied if needed
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
4.4/5 (18 Votes)

Simple Tomato Sauce

Simple Tomato Sauce

By

Giada's!!

  • 1/2 cup EVOO
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tbsp unsalted butter, optional
0/5 (0 Votes)