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Recipes
Roasted Red Pepper and Spinach Chicken Sausage Patties
By jeknudson
1. Combine ground chicken, spinach, roasted red bell peppers, olive oil, sage, crushed red pepper, salt, thyme, and...
- 1 1/2 pounds ground chicken
- 1/2 cup finely chopped fresh spinach
- 1/2 cup finely chopped bottled roasted red bell peppers, rinsed and drained
- 2 teaspoons olive oil
- 1 teaspoon dried sage
- 3/4 teaspoon crushed red pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground coriander
Make-Ahead Turkey Gravy
By jeknudson
The key to flavorful gravy is a good turkey stock
- 3 pounds turkey wings, each cut into 2 pieces
- 2 tablespoons olive oil
- 2 teaspoons whole black peppercorns
- 2 large carrots, cut into 2-inch pieces
- 2 large celery stalks, cut into 2-inch pieces
- 1 small yellow onion, quartered
- 10 cup unsalted chicken stock
- 5 parsley sprigs
- 3 thyme sprigs
- 2 bay leaves
- 1/2 cup all-purpose flour
- 1/3 cup water
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
Chicken Coconut Soup with Lemongrass
By jeknudson
One of the most-requested dishes in Thai restaurants is this soup, called tom kha gai
- 4 cups chicken broth
- 8 large slices peeled fresh galangal or 4 slices peeled fresh ginger
- 1 large lemongrass stalk, cut into 2-inch pieces, crushed
- 16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime
- 2 cans (each 14 oz.) coconut milk
- 1/4 cup lime or lemon juice
- 2 to 3 Tbs. Thai fish sauce
- 2 Tbs. light brown sugar
- 1 Tbs. red chili paste
- 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 lb. fresh white mushrooms, brushed clean and thinly sliced
- 5 small fresh red or green chilies, sliced crosswise paper-thin
- Fresh cilantro leaves for garnish
Scalloped Sweet Potato
By jeknudson
I did these as a casserole instead of using the muffin tins and was super good!
- 1 1/2 pounds small sweet potatoes, peeled and thinly sliced
- 2 teaspoons chopped fresh thyme, divided
- 1 cup (4 oz.) freshly shredded mozzarella cheese, divided*
- 2/3 cup heavy cream
- 1 garlic clove, pressed
- 1/2 to 3/4 tsp. salt
- 1/4 teaspoon freshly ground pepper
- Garnish: fresh thyme
Carrot Soup with Parmesan Crisps
By jeknudson
1. Preheat oven to 350°. 2
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 3 2/3 cups coarsely chopped carrot
- 2 1/2 cups unsalted chicken stock
- 2 cups plus 1 teaspoon water, divided
- 2 cups coarsely chopped leek, white and light green parts only (about 2 large)
- 1 tablespoon white wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 3 tablespoons crème fraîche or sour cream
- 1 tablespoon finely chopped fresh chives
Mu Shu Pork Wraps
By jeknudson
1. Heat a large skillet over medium heat
- 1 tablespoon dark sesame oil
- 1 tablespoon minced peeled fresh ginger
- 5 garlic cloves, minced
- 1 cup matchstick-cut carrot
- 2 (3.5-ounce) packages sliced fresh shiitake mushrooms
- 1 cup (1-inch) pieces green onions
- 4 cups thinly sliced napa cabbage
- 1/8 teaspoon kosher salt
- 1 teaspoon sugar
- 12 ounces boneless pork shoulder, trimmed and very thinly sliced
- Cooking spray
- 1 1/2 tablespoons water
- 1 tablespoon hoisin sauce
- 8 (6.5-inch) whole-wheat tortillas
Shrimp Remoulade
By jeknudson
Shrimp tossed in dense Greek yogurt, mustard, garlic, and ketchup makes a delicious centerpiece for a leafy salad
- 1 1/4 pounds medium shrimp (about 40), shells on
- 1 1/2 cups reduced-fat (2 percent) plain Greek yogurt
- 3 scallions, chopped
- 2 tablespoons stone-ground mustard
- 2 tablespoons ketchup
- 2 tablespoons brine-packed capers, drained, rinsed, and chopped
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon minced garlic cloves
- Cayenne pepper, to taste
- 1 small head Bibb lettuce, torn
- Garnish: lemon wedges
Apple Crostatas
By jeknudson
To make the crust: Mix the flour, sugar, and salt in a processor
- Crust:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
- 3 tablespoons ice water
- Filling:
- 2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices
- 1 Pippin apple, peeled, halved, cored, cut into 1/8-inch-thick slices
- 1/4 cup plus 1 tablespoon sugar
- 1 teaspoon fresh lemon juice
- 1 large egg white beaten with 1 tablespoon of water (for egg wash)
- 2 tablespoons sliced almonds, toasted
Salsa Verde (Chicken) Enchiladas
By jeknudson
A freeze-now, serve later dish
- 2 rotisserie chickens (or 4 roasted or grilled chicken breasts)
- 2 jar(s) (16- to 17.6-ounce) mild salsa verde
- 6 green onions, thinly sliced
- 1/4 cup(s) fresh lime juice
- 1/2 cup(s) (loosely packed) fresh cilantro leaves, chopped
- 16 (6-inch) corn tortillas
- 1 container(s) (8-ounce) reduced-fat sour cream
- 1/2 cup(s) reduced-sodium chicken broth
- 1 package(s) (8-ounce) reduced-fat (2%) shredded Mexican cheese blend
Pam Lolley’s Crispy Chicken with Rice and Pan Gravy
By jeknudson
Prepare the Chicken: Preheat oven to 350°F
- 6 (6-oz.) boneless, skinless chicken breasts
- 2 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 2 large eggs
- 1/2 cup whole milk
- 2 cups panko (Japanese-style breadcrumbs)
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- 3 tablespoons salted butter
- 3 tablespoons olive oil
- 4 cups hot, cooked long-grain white rice
- 2 tablespoons salted butter
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pan Gravy Recipe