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Recipes
Lemon-Yogurt Crumb Cake
By jeknudson
OMG this Lemon-Yogurt Crumb Cake is good! We love the swirls of lemon curd in this cake, but it's also delicious wi...
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/8 teaspoon salt
- 1/2 cup cold butter, cut into pieces
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar, divided
- 3 large eggs, separated
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon baking soda
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon zest
- 3/4 cup Quick and Easy Lemon Curd
- 1/4 cup powdered sugar
Butternut-Kale Lasagna
By jeknudson
Ann Taylor Pittman, Cooking Light MARCH 2013
- 1/4 cup water
- 1 (12-ounce) package prechopped fresh butternut squash
- 3 cups prechopped kale
- 1 tablespoon olive oil
- 1 1/2 tablespoons minced garlic
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 2 3/4 cups 1% low-fat milk, divided
- 2 ounces Gruyère cheese, shredded and divided
- 1 ounce Parmigiano-Reggiano cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 6 no-boil lasagna noodles
- 3 tablespoons chopped pecans
CHICKEN & DUMPLIN CASSEROLE
By jeknudson
The secret of this is not to stir anything
- 2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
- 2 cups chicken broth
- 1/2 stick of butter
- 2 cups Bisquick
- 2 cups whole milk
- 1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
- 3 teaspoons of chicken granules (I use Wylers)
- 1/2 teaspoon dried sage
- 1 teaspoon black pepper
- 1/2 teaspoon of salt or more to taste
Berry Upside-Down Chocolate Cake
By jeknudson
Heat a 10-inch cast-iron skillet over medium
- 1 pint blackberries
- 1 3/4 cups granulated sugar
- 2 tablespoons (packed) light brown sugar
- 2 tablespoons black raspberry liqueur, such as Chambord
- 7 tablespoons unsalted butter, cut into small pieces
- 1 1/4 cups unbleached flour
- 1/4 cup Dutch-process cocoa powder or cocoa-powder blend
- 1 teaspoon baking powder
- 3 ounces bittersweet or semisweet chocolate (around 65 percent cacao), chopped
- 2 tablespoons very hot water
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
- 1 pint raspberries
- 1 tablespoon fresh lemon juice
Pizza Dough
By jeknudson
This is the best recipe for pizza dough I've tried
- 3 1/2 cups flour
- 1 cup warm water
- 2 tablespoons yeast
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/2 teaspoon salt
Ancho Cream Sauce
By jeknudson
This ancho cream sauce is spicy yet creamy and perfect over arroz con pollo, tacos, enchiladas, and many other dish...
- 4 cups water
- 3 teaspoons dry instant beef broth (regular or vegetarian, see note)
- 8 ounces tomato paste
- 3 teaspoons fresh minced garlic
- 1 teaspoon ancho chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cocoa
- 1 1/2 teaspoons vinegar
- 3/4 teaspoon Tabasco sauce
- 1 1/2 cups whipping cream
- salt and pepper to taste
Cornish Pasties
By jeknudson
Heat oil in a skillet and saute the carrots, onion, potatoes, and garlic until al dente
- 2 tablespoons vegetable oil
- 2 carrots, peeled and diced small
- 1 medium onion, peeled and diced small
- 2 medium potatoes, peeled and diced small
- 2 to 3 cloves garlic, chopped
- 1 1/2 pounds ground beef
- Salt and freshly ground black pepper
- 2 teaspoons Irvine Spices Jerk Seasoning
- 4 tablespoons tomato paste
- 3 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch square sheets puff pastry)
- 3 eggs, beaten, for egg wash
Lemony Chicken Saltimbocca
By jeknudson
Sandy Gluck, Cooking Light NOVEMBER 2012
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- Lemon wedges (optional)
Baked Herbed Chicken with Spinach, Mushrooms, Proscuitto
By jeknudson
Preheat oven to 375 spray a 13/9" pan with Pam put 2 layers of chicken in pan, cover with prosciutto, top with spin...
- 2 packages of THIN chicken breasts
- a few slices of prosciutto
- half bag of fresh spinach
- 8 oz package of fresh sliced mushrooms
- 1 envelope Lipton Recipe Secret's Savory Herb and Garlic
- ( I made my own with onion powder, garlic powder, herbs de provence, basil, oregano, salt, pepper)
- 1/2 C White Wine
- 1/4 C Olive oil
- 8 oz shredded mozzarella
Drop Biscuit Chicken Potpie
By jeknudson
1. Preheat oven to 500°. 2
- 6.75 ounces self-rising flour (about 1 1/2 cups)
- 6 tablespoons cold unsalted butter, cubed
- 9 tablespoons nonfat buttermilk
- Cooking spray
- 2 tablespoons canola oil, divided
- 1 (3 1/2-pound) chicken, cut into 6 pieces and skinned
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 1/2 cups chopped peeled carrot (4 medium)
- 2 1/2 cups chopped peeled turnip (2 medium)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 5 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1/2 cup riesling or other white wine
- 4 cups unsalted chicken stock (such as Swanson)
- 5 tablespoons all-purpose flour
- 8 Brussels sprouts, trimmed and halved lengthwise
- 3 cups halved shiitake mushroom caps (about 12)