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Recipes
Easy Biscuit-Topped Chicken Pot Pie
By jeknudson
Cynthia Graubart, Southern Living FEBRUARY 2014
- 1 cup sliced carrots
- 2 tablespoons butter
- 1 cup chopped sweet onion
- 1/2 (8-oz.) package fresh mushrooms, quartered
- 1 cup frozen cut pole beans, thawed (or 1 cup reserved cooked beans from Green Beans with Tomato Sauce)
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups chicken broth
- 2 cups shredded or diced cooked chicken
- 1 cup self-rising soft wheat flour
- 1/2 cup whipping cream
Sautéed Broccoli with Peanut Sauce
By jeknudson
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket
- 8 cups broccoli florets (2-inch pieces)
- 2 tablespoons toasted sesame oil
- 1 cup sliced red bell pepper
- ½ cup sliced yellow onion
- 3 medium cloves garlic, chopped
- 3 tablespoons smooth natural peanut butter
- 2 ½ tablespoons reduced-sodium tamari
- 2 tablespoons rice vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon toasted sesame seeds
Green Bean Casserole with Cauliflower Cream
By jeknudson
Step 1 Preheat oven to 425°F
- 1 cup chopped yellow onion
- 1/4 cup olive oil, divided
- 7/8 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 pound green beans, cut into 2-in. pieces
- 12 ounces shiitake mushrooms, stemmed and halved
- 1 (8-oz.) container cremini mushrooms, quartered
- 3 cups chopped cauliflower (about 9 oz.)
- 1 1/2 cups 2% reduced-fat milk
- 1/2 cup water
- 2 dried bay leaves
- 2 thyme sprigs
- 2 garlic cloves, crushed
- 1 tablespoon dry sherry
- 1/8 teaspoon ground nutmeg
- Cooking spray
- 3 ounces whole-wheat bread, torn (about 2 1/2 cups)
Buffalo Chicken Meatball Sliders
By jeknudson
Southern Living SEPTEMBER 2013
- 1 tablespoon kosher salt
- 2 teaspoons fennel seeds
- 1 teaspoon black peppercorns
- 2 pounds ground chicken
- 1/2 cup firmly packed fresh flat-leaf parsley leaves, chopped
- 1/2 cup finely grated Parmesan cheese
- 1/2 small sweet onion, grated
- 2 large eggs, lightly beaten
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1 (5-oz.) bottle Buffalo-style hot sauce
- 32 small rolls or buns, split
- Blue Cheese Sauce
- Garnishes: thinly sliced celery, fresh flat-leaf parsley leaves
Italian Sausage with Spaghetti
By jeknudson
Make a healthier version with sweet italian turkey sausage
- 3 ounces uncooked spaghetti
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 2 tablespoons butter
- 2 Italian sausage links, casings removed
- 1 cup sliced fresh mushrooms
- 1/4 cup sliced ripe olives
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- Shredded Parmesan cheese
Lemon-Scented Coconut Macaroon Bars
By jeknudson
Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown
- 6 tablespoons sugar
- 5 tablespoons butter, softened
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- Cooking spray
- 4 large egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar
- 1 cup flaked sweetened coconut
- 2 1/2 teaspoons grated lemon rind
Chicken Broccoli Casserole
By jeknudson
Preheat oven 425. Grill chicken breasts and let cool
- 2-3 chicken breasts (grilled and cooled)
- 1 Package frozen broccoli
- 1 can of cream of broccoli soup
- 3/4 cup milk
- 1 Package cheddar cheese
- 2 tbsp butter
- 1/2-1/3 cup italian bread crumbs
Eggplant Parmesan
By jeknudson
Step 1 Preheat oven to 375°
- Remaining ingredients:
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- 1/2 cup torn fresh basil
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1 (24-ounce) jar premium pasta sauce
- 1/4 teaspoon salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 cup (3 ounces) finely grated fontina cheese
Chicken Tikka Masala
By jeknudson
1. Stir together garam masala, salt and turmeric in a small dish
- 2 teaspoons garam masala (see Note)
- 1/4 teaspoon salt
- 1/8 teaspoon turmeric
- 1/4 cup all-purpose flour
- 8 ounces chicken tenders
- 2 teaspoons canola oil, divided
- 3 cloves garlic, minced
- 1 small sweet onion, diced
- 2 teaspoons minced fresh ginger
- 1 15-ounce can diced tomatoes, undrained
- 2 tablespoons whipping cream
- 1/4 cup chopped fresh cilantro for garnish
Pear Pandowdy
By jeknudson
1. Make the crust: Pulse flour, hazelnuts, granulated sugar, and 1 teaspoon salt in a food processor until just com...
- FOR THE CRUST
- 1 3/4 cups all-purpose flour
- 1/2 cup blanched hazelnuts, toasted and finely ground
- 1 teaspoon granulated sugar
- Salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
- Fine sanding sugar, for sprinkling
- FOR THE FILLING
- 4 pounds firm, ripe pears such as Bosc or Bartlett, peeled, cored, and cut into 1/2 -inch wedges
- 1/3 cup granulated sugar
- 1/4 cup chopped dried figs
- 2 tablespoons fresh lemon juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg