Jeknudson's profile page
Recipes
Buttermilk-and-Honey Chicken Kabobs
By jeknudson
Southern Living JUNE 2013
- 1/4 cup hot sauce
- 1/4 cup tomato paste
- 3 tablespoons honey
- 1 cup buttermilk
- 1/2 small sweet onion, grated
- 6 garlic cloves, minced
- 1 tablespoon cracked black pepper
- 2 1/4 teaspoons salt, divided
- 3 pounds skinned and boned chicken thighs, trimmed and cut into 2-inch chunks
- 10 (6-inch) wooden or metal skewers
- Vegetable cooking spray
- Grilled lemon halves
- Toasted Pecan Pesto or
- Romesco Sauce
Chicken Noodle Bowl with Peanut-Ginger Sauce
By jeknudson
1. Prepare the Sauce: Process all 9 ingredients in a blender or food processor until smooth
- PEANUT-GINGER SAUCE
- 1/2 cup creamy peanut butter
- 4 1/2 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons peeled and chopped fresh ginger
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper
- 3 tablespoons rice vinegar
- 1/4 teaspoon kosher salt
- CHICKEN NOODLE BOWL
- 8 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon kosher salt
- 6 ounces rice noodles or bean threads
- 3 cups shredded cooked chicken
- 3 cups shredded napa cabbage
- 1 1/2 cups halved and thinly sliced seedless cucumber
- 1 1/2 cups matchstick carrots
- 1 1/2 cups thinly sliced red bell pepper
- 6 tablespoons chopped lightly salted dry-roasted peanuts
Cheesy Onion Focaccia
By jeknudson
1. In bread machine pan, place the first six ingredients in order suggested by manufacturer
- 3/4 cup water (70 to 80 degrees F)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 cups bread flour
- 1 tablespoon sugar
- 1 1/2 teaspoons active dry yeast
- 2 medium onions, quartered and sliced
- 3 garlic cloves, minced
- 1/4 cup butter
- 2 teaspoons Italian seasoning
- 1 cup shredded Cheddar cheese
- 2 tablespoons grated Parmesan cheese
Peanut Butter Pie
By jeknudson
Easy!! Can also use reduced fat PB and whipped topping for healthy, tasty treat!!
- 1 (9 inch) prepared chocolate cookie crumb crust
- 1 (8 ounce) package Neufchatel cheese
- 1 cup confectioners' sugar
- 1/2 cup peanut butter
- 1/2 cup skim milk
- 1 (8 ounce) container frozen whipped topping, thawed
Creamy Spring Pasta
By jeknudson
1. Bring 3 quarts water to a boil in a Dutch oven
- 3 quarts water
- 2 ounces French bread baguette, torn into pieces
- 1 tablespoon butter
- 3 garlic cloves, minced and divided
- 1 1/2 cups (2-inch) diagonally cut asparagus
- 1 cup frozen green peas
- 6 ounces uncooked fettuccine
- 2 teaspoons olive oil
- 1/3 cup finely chopped sweet onion
- 1 tablespoon all-purpose flour
- 1/4 cup fat-free, lower-sodium chicken broth
- 1 cup 1% low-fat milk
- 3 ounces 1/3-less-fat cream cheese
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh tarragon
Thai Shrimp Cakes
By jeknudson
Christine Burns Rudalevige, Cooking Light APRIL 2013
- 2/3 cup panko (Japanese breadcrumbs), divided
- 1/4 cup minced unsweetened dried coconut, divided
- 2 tablespoons minced green onions
- 2 tablespoons finely chopped fresh cilantro
- 2 teaspoons fish sauce
- 2 teaspoons Sriracha (hot chile sauce)
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 teaspoon lime juice
- 1 large egg, lightly beaten
- 1 garlic clove, minced
- 8 ounces peeled and deveined shrimp, chopped
- 1 tablespoon olive oil
- 1 lime, quartered
Rosemary-Orange Roast Turkey
By jeknudson
From the Kitchen of…Khalil Hymore, Cooking Light Contributor Khalil likes to give his bird a pretty finishing sh...
- Turkey:
- 1 (12-pound) fresh or frozen turkey, thawed
- 3 tablespoons finely chopped fresh rosemary
- 3 tablespoons grated orange rind
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Glaze:
- 1/4 cup orange marmalade
- 1/4 cup fresh orange juice
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon cider vinegar
- 1 tablespoon unsalted butter
- 1/4 teaspoon freshly ground black pepper
- Remaining ingredient:
- 2 cups water
Cashew Chicken with Ginger
By jeknudson
Mix first four ingredients until smooth
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1 -1/4 cups chicken broth
- 2 tablespoons soy sauce
- 3 tablespoons canola oil, divided
- 1 -1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 /2 pound sliced fresh mushrooms
- 1 small green pepper, cut into strips
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 -1/2 teaspoons grated fresh gingerroot
- 4 green onions, sliced
- 3 /4 cup salted cashews
- Hot cooked rice
Old-Fashioned Cornbread Stuffing
By jeknudson
Preheat oven to 355 degrees F
- 2 cups crumbled cornbread
- 1 cup toasted croutons; use sourdough day old bread
- 2 tablespoons crumbled sage
- 1 teaspoon chopped thyme
- 1/2 teaspoon salt/cayenne pepper
- 1 cup chopped onion
- 1 cup chopped red pepper
- 1 cup chopped celery
- 1 egg
- 1 teaspoon flour, optional
- 1 cup chicken stock
- 1/2 cup chopped pecans
- 1 cup chopped shiitakes
- 1 cup pecans
- 1 cup cranberries
- Raisins, optional
- Dash ground cardamom
- Dash curry powder
- Dash cumin powder
- Dash turmeric powder
Basil-Shallot Green Goddess Dressing
By jeknudson
Jason Alley, 2 restaurants: Pasture and Comfort, Richmond, VA, Southern Living JUNE 2013
- 3 cups firmly packed fresh basil leaves
- 1 cup whole buttermilk
- 1/4 cup apple cider vinegar
- 1 shallot, sliced
- 2 cups mayonnaise (such as Duke's)
- 2 cups sour cream