Jeknudson's profile page
Recipes
Pork Tenderloin Medallions with Marsala Sauce (Rachel Ray)
By jeknudson
Place a large pot of water of high heat to boil
- Salt
- 1 pound pappardelle or 12 ounces fettuccine
- 2 pork tenderloins (about 2 pounds each)
- 2 tablespoons extra virgin olive oil (EVOO)
- 1/2 cup plus 2 tablespoons flour, as needed for coating
- Ground black pepper
- 4 tablespoons butter
- 1 pound cremini mushrooms, sliced
- 1/2 cup marsala
- 1 cup chicken stock
- Ground black pepper
- 1/4 cup flat leaf parsley, chopped
Sheet Pan Beefy Nachos
By jeknudson
Heat a medium skillet over medium
- Cooking spray
- 6 ounces 93% lean ground beef
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chipotle chile powder
- 1 1/2 teaspoons cornstarch, divided
- 1/4 teaspoon kosher salt
- 5 tablespoons water, divided
- 3 ounces 2% reduced-fat sharp cheddar cheese, shredded (about 3/4 cup)
- 1/2 cup fat-free evaporated milk
- 1 teaspoon hot sauce (such as Cholula)
- 6 ounces multigrain tortilla chips (such as Tostitos)
- 1 cup chopped tomatoes
- 1/2 cup chopped green onions
- 1 red or green jalapeño, thinly sliced (about 1/3 cup)
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup roughly chopped fresh cilantro
- 1/4 cup thinly sliced radishes (optional)
- Lime wedges (optional)
Sweet Potato Latkes
By jeknudson
Sweet potato latkes make for a irresistible appetizer any time or for an alternative to traditional latkes for your...
- vegetable oil, for frying
- 2 large baking potatoes, peeled and coarsely grated, about 2-pounds
- 1 large sweet potato, peeled and coarsely grated, about 1-pound
- 3 green onions, thinly sliced
- 6 tablespoons Panko Japanese breadcrumbs
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 3 large eggs, lightly beaten
- applesauce, for serving to taste
Michael Symon's Greek Meatballs
By jeknudson
In a small bowl, combine the bread and milk; set aside
- 1/2 cup diced day-old bread
- 1/2 cup whole milk
- 1 About 1 qt. canola oil, for sauteing and panfrying
- 1/2 cup minced or grated onion
- 1 clove garlic, smashed and chopped
- 1 pound ground lamb or beef
- 1 large egg
- 1 teaspoon chopped fresh oregano leaves
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- A pinch grated nutmeg
- 1/2 cup flour, for dusting
- Handful fresh mint leaves, torn, for serving
- 2 lemons, 1 cut into wedges
- 1/4 cup EVOO
Chicken-Vegetable Kabobs with White BBQ Sauce
By jeknudson
Caroline Wright, Southern Living AUGUST 2013
- 4 (12-inch) wooden skewers
- 1 tablespoon coarsely chopped fresh rosemary
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon loosely packed orange zest
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon freshly ground black pepper
- 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
- 1 small zucchini, cut into 1 1/2-inch pieces
- 1 small summer squash, cut into 1 1/2-inch pieces
- 1 red bell pepper, cut into 1 1/2-inch pieces
- White BBQ Sauce
Chile-Buttermilk Baked Chicken
By jeknudson
1. Preheat oven to 425°. Melt butter in a lightly greased 11- x 7-inch baking dish in oven 2 to 3 minutes
- 1/4 cup butter, cut into 1/2-inch pieces
- 4 skinned and boned chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 1/2 cups buttermilk, divided
- 1/2 cup all-purpose flour
- 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
- 1 (4.5-oz.) can chopped green chiles
- 1 cup (4 oz.) shredded Monterey Jack cheese
- Hot cooked rice
- 1/4 cup chopped fresh cilantro
Baked French Toast
By jeknudson
1. Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt
- 6 large eggs
- 2 cups milk
- 1/3 cup heavy cream
- 1/3 cup plus 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon coarse salt
- 10 slices day-old brioche (about 3/4 inch thick)
- 1 cup pecans (coarsely chopped or crushed)
- Rum-Raisin Maple Syrup, for serving
Key Lime Pie
By jeknudson
Make crust:Preheat oven to 350°F
- For crust
- 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- For filling
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
- (I use regular lime juice instead)
Caramel Apple Blondie Pie
By jeknudson
Southern Living SEPTEMBER 2013
- 6 large Granny Smith apples (about 3 lb.)
- 2 tablespoons all-purpose flour
- 2 cups firmly packed light brown sugar, divided
- 1 cup butter, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3 large eggs, lightly beaten
- 3 tablespoons bourbon
- 3/4 cup coarsely chopped toasted pecans
- 1/2 (14.1-oz.) package refrigerated piecrusts
- Apple Cider Caramel Sauce
Tangerine Barbecue Chicken and Curry Couscous (Rachel Ray)
By jeknudson
In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat
- 3 tablespoons extra virgin olive oil (EVOO)
- 4 skinless, boneless chicken breast halves
- Salt and pepper
- 1 red onion, finely chopped
- 2 cups chicken broth
- Grated peel and juice of 2 tangerines
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1-3 teaspoons hot pepper sauce, to taste
- 3 carrots, shredded
- 2 scallions, finely chopped
- 1 tablespoon curry powder
- 1 1/2 teaspoons turmeric (about 1/2 palmful)
- 1 1/2 cups couscous
- 1/4 cup sliced almonds, toasted