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Recipes
Spicy Thai Basil Chicken
By jeknudson
Laraine Perri, Cooking Light JANUARY 2013
- 4 teaspoons canola oil, divided
- 1/2 cup minced shallots
- 1/2 cup thinly sliced red bell pepper
- 4 teaspoons minced fresh garlic
- 1 pound ground chicken
- 2 Thai or serrano chiles, minced
- 1 tablespoon fish sauce
- 2 teaspoons dark brown sugar
- 2 teaspoons lower-sodium soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1 cup basil leaves
- 1 tablespoon fresh lime juice
- 4 lime wedges
White Cheddar-Chive Pimiento Cheese
By jeknudson
Southern Living JUNE 2013
- 1 (12-oz.) block aged sharp white Cheddar cheese
- 1/3 cup plus 2 Tbsp. mayonnaise
- 1 (4-oz.) jar diced pimiento, drained and rinsed
- 1/3 cup thinly sliced fresh chives
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly ground black pepper
Bananas Foster Upside-Down Cake
By jeknudson
Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once
- 1/2 cup chopped pecans
- 1/2 cup butter, softened and divided
- 1 cup firmly packed light brown sugar
- 2 tablespoons rum
- 2 ripe bananas
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose baking mix
- 1/4 teaspoon ground cinnamon
Best Spinach Dip Ever
By jeknudson
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach
- 1 cup mayonnaise
- 1 (16 ounce) container sour cream
- 1 (1.8 ounce) package dry leek soup mix
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (1 pound) loaf round sourdough bread
Pecan-Cranberry Shortbread
By jeknudson
1. Preheat oven to 325°. Process 1/2 cup pecans in a food processor until finely ground
- 3/4 cup toasted pecan halves, divided
- 1 cup powdered sugar
- 10 tablespoon unsalted butter, melted
- 1/2 cup dried sweetened cranberries
- 1/2 teaspoon orange zest
- 1/4 teaspoon table salt
- 1 cup all-purpose flour
- Vegetable cooking spray
- Parchment paper
- 1/4 cup semisweet chocolate morsels
- 1/2 teaspoon shortening
Family-Style Muffuletta
By jeknudson
Southern Living JUNE 2013
- 3/4 cup chopped assorted olives
- 3/4 cup coarsely chopped jarred artichoke hearts
- 1 medium carrot, grated
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 1 (16-oz.) ciabatta bread loaf
- 3 tablespoons coarse-grained Dijon mustard
- 1/2 pound thinly sliced deli porchetta
- 1 (4-oz.) package thinly sliced Italian chorizo
- 1 (3-oz.) package thinly sliced prosciutto
- 8 (1-oz.) provolone cheese slices
- 1/3 cup sliced red onion
- 2 cups loosely packed arugula
Quick Seafood Stew
By jeknudson
Mary Drennen, Cooking Light MAY 2013
- 1 1/2 cups small red potatoes, quartered (about 10 ounces)
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 pound striped bass fillets
- 1 1/2 cups thinly sliced leek
- 4 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1 cup water
- 1 cup unsalted chicken stock (such as Swanson)
- 1/2 cup clam juice
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon kosher salt
- 2 thyme sprigs
- 1 bay leaf
- 24 medium mussels, scrubbed and debearded
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 (1-ounce) slices diagonally cut French bread
- 1 garlic clove, halved
Creamy Chicken and Wild Rice Soup
By jeknudson
Heat a Dutch oven over medium-high
- 5 bacon slices, chopped
- 1 cup chopped onion
- 1 cup thinly sliced carrot
- 1/2 cup thinly sliced celery
- 1 tablespoon fresh thyme leaves
- 1 (8-oz.) package presliced cremini mushrooms
- 4 garlic cloves, minced
- 4 cups unsalted chicken stock
- 1 cup water
- 4 cups lightly packed chopped curly kale
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
- 1 (8-oz.) package precooked wild rice (such as Simply Balanced)
- 1 cup half-and-half
- 1 1/2 ounces all-purpose flour (about 1/3 cup)
Mussels in Spicy Tomato Sauce
By jeknudson
Step 1 Heat olive oil and butter in a large Dutch oven over medium-high until butter melts and starts to foam, abou...
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped shallot
- 1 ounce prosciutto, diced
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon crushed red pepper
- 1 cup chopped boxed or canned San Marzano tomatoes (such as Pomi)
- 1/2 cup dry white wine
- 1 teaspoon granulated sugar
- 3/8 teaspoon kosher salt
- 2 pounds mussels, scrubbed and debearded
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- Lemon wedges (optional)
- 8 (1/2-oz.) whole-wheat baguette slices, toasted
Creamy Coconut Pesto Sauce
By jeknudson
If you don't have pesto already made, do this first
- 3 3 3 tablespoons of butter
- 1/2 1/2 1/2 cup of full-fat coconut milk
- 1 1 1 cup of jarred or homemade pesto
- 4 4 4 ounces of grated parmesean or shredded mozzarella
- to salt, to taste
- to black pepper, to taste
- to red pepper flakes, to taste