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Recipes
Spicy Glazed Shrimp and Vegetable Kabobs
By jeknudson
I use a grill basket as this cuts down on time of having to skewer everything
- 16 7- to 8-inch wooden skewers
- 2 tablespoons honey
- 2 tablespoons spicy brown mustard
- 1 1/2 pounds peeled, jumbo-size raw shrimp with tails (16/20 count)
- 1 tablespoon Caribbean jerk seasoning
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 3 yellow squash, cut into 1/4- to 1/2-inch slices
- 2 zucchini, cut into 1/4- to 1/2-inch slices
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Pappardelle with Salmon and Leeks
By jeknudson
Domenica Marchetti, Cooking Light MARCH 2013
- 3/4 pound uncooked pappardelle pasta
- 3 tablespoons extra-virgin olive oil, divided
- 2 large leeks (1 pound), trimmed and thinly sliced
- 2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint
- 3/4 teaspoon salt, divided
- 1/4 cup dry white wine
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon minced fresh flat-leaf parsley
- 1 teaspoon grated fresh lemon rind
- 1 (1-pound) fresh or frozen sustainable salmon fillet
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons unsalted butter
Green Godess Dresssing
By jeknudson
Low fat edition
- 1/2 c. lowfat plain yogurt
- 1/4 c. mayonnaise
- 1/4 c. chopped parsley leaves
- 1 tbsp. white wine vinegar
- 1 tbsp. grated onion
- 1 tbsp. drained chopped capers, optional
- 1 tbsp. chopped chives
- 1/2 tsp. crumbled dried leaf tarragon
Turkey with Herbes de Provence and Citrus
By jeknudson
(From Giada) This is the BOMB as far as Turkey recipes go
- 1 (14 to 15-pound) turkey, neck and giblets reserved
- 1 orange, cut into wedges
- 1 lemon, cut into wedges
- 1 onion, cut into wedges
- 6 fresh rosemary sprigs
- 6 fresh sage sprigs
- 6 fresh oregano sprigs
- 7 tablespoons unsalted butter
- 2 tablespoons herbes de Provence
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 6 cups canned low-salt chicken broth (approximate amount)
- 1/3 cup all-purpose flour
Cheesy Squash & Chard Gratin
By jeknudson
1. Preheat the oven to 400 degrees
- 1 butternut or crookneck squash (about 2 1/2 lbs.)
- 2 tablespoons butter
- 2 large shallots, chopped
- 1 clove garlic, chopped
- 1 bunch Swiss chard, stems removed and leaves coarsely chopped (8 cups)
- 1 1/2 cups heavy cream
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly grated or ground nutmeg
- 2 cups grated Gruyere (8 oz.)
Apple-Fennel Stuffed Pork Tenderloin (Rachel Ray)
By jeknudson
This is one of many "Yum-o!" recipes – it's good and good for you
- Salt
- 1 package pork tenderloins (2 tenderloins)
- Pepper
- 2 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling
- 1 small fennel bulb, cored and chopped, plus a handful of the fronds, chopped
- 1 small onion, chopped
- 2 garlic cloves, finely chopped or grated
- 1 firm apple, such as Gala or Honey Crisp varieties, peeled, cored and sliced
- 4-5 sprigs thyme, leaves removed and chopped
- Pepper
- 1/2 cup apple juice or cider
- 1 cup fresh breadcrumbs
- 1/2 pound extra-wide egg noodles
- 2 tablespoons butter
- 1/2 cup Italian parsley (about 2 handfuls), chopped
Mexican Cauliflower Rice
By jeknudson
Heat the oil in a large, high-sided skillet over medium heat until shimmering
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 small serrano pepper, seeded and minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 /4 teaspoon freshly ground black pepper
- 16 ounces riced cauliflower, thawed if frozen
- 2 tablespoons tomato paste
- 1 /2 cup low-sodium chicken or vegetable broth
- 1 /4 cup finely chopped fresh cilantro
- Juice from 1/2 medium lime, plus wedges for serving
Sausage and Kale Pesto Pizza
By jeknudson
1. Place dough on counter at room temperature; cover to prevent drying
- 10 ounce refrigerated fresh whole-wheat or whole-grain pizza dough
- Cooking spray
- 3 ounces pork Italian sausage, casings removed
- 3 ounces prechopped curly kale (about 3 tightly packed cups)
- 2 tablespoons water
- 1 teaspoon sugar
- 1/4 cup pine nuts or slivered almonds, toasted
- 2 large garlic cloves, minced and divided
- 1/4 cup extra-virgin olive oil, divided
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
Scampi with Cherry Tomatoes
By jeknudson
In a large skillet with a tight-fitting lid, heat the EVOO, four turns of the pan, over medium-high
- 1/4 cup EVOO
- 2 large shallots, finely chopped
- 4 large cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper
- 1/2 teaspoon fennel seed
- 1/4 cup brandy or sherry
- 3/4 cup dry white wine
- 1/2 cup chicken or seafood stock
- 1 1/2 pints cherry or grape tomatoes, halved
- 2 pounds jumbo shrimp -- peeled, deveined, with tails left on
- Salt and pepper
- A handful flat-leaf parsley, chopped (about 2 tbsp.)
- 1 tablespoon lemon juice
- Ciabatta bread slices, grilled or broiled, for mopping
Turkey Sausage and Spinach Lasagna
By jeknudson
Wonderfully indulgent, this spicy Turkey Sausage & Spinach Lasagna with 3 cheeses, ricotta, mozzarella and parmesan...
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1 cup 1% low-fat milk
- 1 cup unsalted chicken stock
- 1 tablespoon canola oil
- 1 bay leaf
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cooking spray
- 2 tablespoons water
- 1 (12-ounce) package fresh spinach
- 2 (4-ounce) links hot turkey Italian sausage
- 1/2 cup shallots, chopped
- 1 tablespoon garlic, minced
- 6 no-boil lasagna noodles
- 1 1/2 cups part-skim ricotta cheese
- 1 ounce part-skim mozzarella cheese, shredded
- 1 ounce fresh Parmesan cheese, grated