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Recipes
Blackened Grouper Sandwiches with Rémoulade
By jeknudson
Preheat broiler to high with oven rack 8 inches from the heat
- 1 teaspoon paprika
- 3/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 4 (6-oz.) grouper fillets
- 2 tablespoons canola oil
- 1/4 cup canola mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 tablespoon grainy mustard
- 1 tablespoon unsalted ketchup
- 4 (2-oz.) whole-wheat hoagie rolls, split
- 4 romaine lettuce leaves
- 8 plum tomato slices
Mixed Winter Salad - Seared Sirloin with Orange Basil Vinaigrette
By jeknudson
A refreshing blend of orange and basil brings out the natural flavors of grilled beef
- ORANGE BASIL VINAIGRETTE:
- 1/4 cup extra-virgin olive oil
- 1/4 orange, zested
- Juice of one orange
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons fresh basil, chopped
- 1 teaspoon rice wine vinegar
- BEEF:
- 12 ounce sirloin, cut into 3-ounce portions
- 1/4 teaspoon extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- SALAD:
- 6 cups romaine lettuce, chopped
- 1 apple, sliced
- 1 pear, sliced
- 1/2 cup toasted walnuts
- 1/2 cup blue cheese, crumbled
Lemon Berry Bars
By jeknudson
Berries. Summer. The two words are synonymous with each other! I was so happy to find a pick-your-own blueberry pat...
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons salted butter, melted
- 1/4 cup sugar
- 2 large egg yolks
- 1-14 ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup fresh raspberries
Creamy Tuscan Garlic Chicken
By jeknudson
Instructions In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each si...
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
- 2 Tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1/2 cup parmesan cheese
- 1 cup spinach, chopped
- 1/2 cup sun dried tomatoes
Creamed-Spinach Gratin
By jeknudson
1. In a large pot, bring 1 1/2 cups water and 1 teaspoon salt to a simmer
- kosher salt and freshly ground pepper
- 2 lbs baby spinach
- 3 tbsp. unsalted butter, plus more for dish
- 1/4 cup finely chopped shallot
- 2 tbsp. flour
- 2 cups whole milk
- 2 tsp Dijon mustard
- 3/4 cup finely grated gruyere
- 3/4 cup panko breadcrumbs
Sesame Salmon with Green Onions and Lemon
By jeknudson
Rozanne Gold, Cooking Light MARCH 2013
- 4 (6-ounce) sustainable salmon fillets (such as wild Alaskan)
- Cooking spray
- 2 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- 1/2 teaspoon salt, divided
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 cups (1-inch) slices green onions
- 5 thin lemon slices, halved
- 1/4 teaspoon black pepper
- 1 cup baby arugula
Cranberry-Apple Granola Muffins
By jeknudson
Preheat oven to 375ºF. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and ...
- STICKY MAPLE-CARAMEL SAUCE:
- 1 1/2 cups (about 6 3/8-ounce) all-purpose flour
- 1/2 cup sweetened dried cranberries
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons apple pie spice
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup cinnamon granola (such as Nature Valley), divided
- 3/4 cup unsweetened applesauce
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 (5-inch) parchment paper squares
- 1 large Pink Lady apple (about 8-ounces), cut into 1/2-inch pieces
- 12 caramel candies
- 2 tablespoons heavy cream
- 2 tablespoons pure maple syrup
- 1/4 teaspoon kosher salt
Gwen's Fried Chicken by Trisha Yearwood
By jeknudson
1. Put the chicken pieces in a large bowl and cover with water
- 10 chicken drumsticks or other serving pieces of chicken, light or dark meat
- 2 tablespoons salt
- 2 cups peanut oil
- 1 teaspoon black pepper
- 2 cups all-purpose flour
Brussels Sprouts Casserole a la Joe
By jeknudson
Preheat the oven to 350 degrees
- 1 stick (4 oz.) butter
- 6 ounces thinly sliced prosciutto, torn into small pieces
- 8 cloves garlic, minced
- 2 pounds Brussels sprouts, shredded
- 4 tablespoons flour
- 1 1/2 cups heavy cream
- 1 cup half-and-half
- 1/3 cup marsala
- 1 1/2 cups grated Parmesan
- 1 teaspoon freshly grated nutmeg
Asparagus Farfalle
By jeknudson
Laraine Perri, Cooking Light MAY 2014
- 4 ounces uncooked mini farfalle
- 8 ounces medium asparagus, trimmed and cut into 1-inch pieces
- 4 teaspoons olive oil, divided
- 2/3 cup thinly sliced leek
- 2 garlic cloves, minced
- 3 tablespoons dry white wine
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1 ounce pecorino Romano cheese, grated (about 1/4 cup)