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Recipes
Baked Chicken Risotto
By jeknudson
1. Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and sauté 5 min...
- 3 tablespoons butter
- 1 cup minced sweet onion
- 2 garlic cloves, pressed
- 1 cup Arborio rice (short-grain)
- 1/4 cup dry white wine
- 4 cups chicken broth 1 (14-oz.) can quartered artichoke hearts, drained
- 3 cups chopped cooked chicken
- 2 medium zucchini, coarsely chopped (about 2 cups)
- 1/2 teaspoon freshly ground pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon lemon zest
Brown Sugar and Mustard Pork Tenderloin
By jeknudson
Step 1:Preheat oven to 350 degrees F
- 2 pounds pork tenderloin
- Salt and pepper to taste
- 1/4 cup whole grain mustard
- 1/4 cup light brown sugar
- 2 teaspoons thyme, minced
- 1 yellow onion, thinly sliced
- Reynolds Wrap® Aluminum Foil
Lemon-Gin Fizzy Punch
By jeknudson
1. Stir together sugar and 2 cups water in a microwave-safe bowl; microwave at HIGH 5 minutes
- 2 cups sugar
- 4 fresh mint sprigs
- 1 vanilla bean, split
- 1 (750-ml.) bottle gin
- 1 3/4 cups fresh lemon juice
- 1 (750-ml.) bottle dry sparkling wine, chilled
- Garnishes: fresh mint leaves, citrus slices
Bennigan’s Potato Skins
By jeknudson
1. Preheat oven to 350 degrees
- 4 medium baking potatoes
- 1/2 C. Shredded Colby Cheese
- 4 Tbsp. Oscar Meyer Bacon Bits
- 1 bunch green onions
- 1/2 C. Sour cream
Apple Custard Pie
By jeknudson
1. Make the crust: Preheat oven to 325 degrees
- FOR THE CRUST
- 3 ounces frozen kataifi (shredded phyllo; amazon.com) , thawed (1 cup packed)
- 3 tablespoons unsalted butter, melted
- FOR THE CARAMELIZED APPLES
- 1 tablespoon unsalted butter
- 5 baking apples, such as Pink Lady, peeled, cored, and sliced into 1/2-inch wedges
- 1/4 cup sugar
- FOR THE CARAMEL
- 3/4 cup sugar
- 1 cup heavy cream
- FOR THE CUSTARD
- 1 large egg, plus 1 large egg yolk
- 2 cups whole milk
- 1/2 cup sugar
- Salt
- 1/2 cup semolina flour
Veggie and Tofu Stir Fry
By jeknudson
Step 1 Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares
- 1 1 package 1 (14-ounce) package water-packed extra-firm tofu, drained
- 1 1 1 tablespoon canola oil, divided
- 1/4 1/4 1/4 teaspoon black pepper
- 3 1/2 3 1/2 1/2 teaspoons cornstarch, divided
- 3 3 1-inch large green onions, cut into 1-inch pieces
- 3 3 3 garlic cloves, sliced
- 1 1 1 tablespoon julienne-cut ginger
- 4 4 4 small baby bok choy, quartered lengthwise
- 2 2 2 large carrots, peeled and julienne-cut
- 1 1 1 cup snow peas, trimmed
- 2 2 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
- 1/4 1/4 1/4 cup organic vegetable broth
- 2 2 2 tablespoons lower-sodium soy sauce
- 1 1 1 tablespoon hoisin sauce
- 1 1 1 teaspoon dark sesame oil
Classic Chicken and Dumplings
By jeknudson
1. Heat the oil in a large pot or Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- kosher salt and black pepper
- 4 stalks celery, chopped
- 4 carrots, chopped
- 2 onions, chopped
- 2 tablespoons
- fresh thyme leaves or 2 teaspoons dried thyme
- 2 cloves garlic, chopped
- 2 bay leaves
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 3/4 cup buttermilk
- 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
Mac N Cheese
By jeknudson
1. WHISK FLOUR INTO BUTTER Preheat oven to 400°
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 (10-oz.) block extra sharp Cheddar cheese, shredded
- 1/4 tsp ground red pepper (optional)
- 1/2 (16-oz.) package elbow macaroni, cooked
Fresh Corn Cakes with Summer Salsa
By jeknudson
1. Weigh or lightly spoon flour into a dry measuring cup
- 4 ounces white whole-wheat flour (about 3/4 cup)
- 1/2 cup plain yellow cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup light sour cream
- 2 large eggs
- 2 tablespoons olive oil, divided
- 1 1/4 cups fresh corn kernels (about 2 ears)
- 2 tablespoons minced jalapeño
- 1/2 cup diced yellow squash
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil
- 1 1/2 teaspoons white wine vinegar
- 1 medium tomato, chopped
Monkey Bread
By jeknudson
1. Cut Biscuits into fourths and coat with above mix
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- 3/4 cup sugar
- 3 cans biscuits (I use Honey Butter biscuits in the green can but any butter ones will do)