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Recipes
Chicken Breasts with Almonds
By jeknudson
1. Preheat oven to 350°. Place chicken in a 13- x 9-inch baking dish
- 6 skinned and boned chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 (8-oz.) package sliced fresh mushrooms
- 1/2 cup dry white wine
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 cup heavy cream
- 1/4 cup toasted sliced almonds
- 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
- Hot cooked rice
Pear and Apple Phyllo Crisp
By jeknudson
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation
- 1/2 cup pecans, toasted and finely chopped
- 1/3 cup plain fresh breadcrumbs
- 1/4 cup sugar, plus more for sprinkling
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 6 sheets frozen phyllo dough (11 1/2 by 15 inches each), thawed
- 1 stick unsalted butter, melted
- 3 small firm pears, such as Forelle or Seckel
- 2 Granny Smith apples, peeled
Leek and Pancetta Potato Rösti
By jeknudson
1. Place shredded potato on a double layer of cheesecloth
- 4 1/2 cups shredded peeled baking potato (about 2 pounds)
- 3 ounces diced pancetta (such as Boar's Head)
- 1 large leek, halved lengthwise and thinly sliced (white and light green parts only)
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 2 tablespoons olive oil
Vietnamese Caramel Pork
By jeknudson
Tiffany Vickers Davis, Cooking Light MAY 2014
- 1 tablespoon dark sesame oil
- 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 tablespoon minced peeled fresh ginger
- 5 garlic cloves, thinly sliced
- 1 cup unsalted chicken stock (such as Swanson)
- 3 tablespoons dark brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons rice vinegar
- 1/2 teaspoon crushed red pepper
- 1 (8.8-ounce) package precooked white rice
- 1 cup thinly sliced napa (Chinese) cabbage
- 1/4 cup chopped unsalted roasted peanuts
- 1/4 cup cilantro leaves
- 4 lime wedges
Roast Pork Tenderloin with Spicy Apricot Jam
By jeknudson
1. Preheat oven to 425°. 2
- 1/2 cup apricot preserves
- 1 tablespoon white wine vinegar
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, finely chopped
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
Chewy Popcorn Balls
By jeknudson
These are way easier and faster to make than the traditional popcorn balls
- 1/2 stick butter
- 4 cups Mini Marshmallows
- 1/4 cup brown sugar
- 3-4 quarts popcorn, popped
Mojito
By jeknudson
Reserve 6 mint leaves for garnish
- 3 cups Fresh Mint
- 9 Tablespoons sugar
- 1 1/2 cups light rum
- 1/2 cup lime juice
- 6 cups club soda (use Canadian club lime flavored club soda or other brand)
- 6 cups ice
- lime wedges
Cream of Potato-and-Onion Soup
By jeknudson
1. Melt butter with oil in a large Dutch oven over medium heat
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 large sweet onions, chopped (about 5 cups)
- 1 teaspoon sugar
- 3 tablespoons all-purpose flour
- 1 (32-oz.) container chicken broth
- 1 (32-oz.) package frozen Southern-style cubed hash browns
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grated Gruyère or Swiss cheese
- 1 cup half-and-half
- Garnishes: chopped fresh chives, freshly ground pepper
Creamy, Cheesy Double-Potato Hash Brown Casserole
By jeknudson
1. Preheat oven to 400°. 2
- 1 cup unsalted chicken stock (such as Swanson)
- 2 cups chopped onion, divided
- 2 (8-ounce) packages presliced white mushrooms, divided
- 6 garlic cloves
- 1/2 cup light sour cream
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 4 ounces reduced-fat sharp cheddar cheese, shredded and divided
- 3 center-cut bacon slices
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 1 tablespoon olive oil, divided
- 2 large eggs, lightly beaten
- 2 ounces 40% less fat original kettle-style potato chips, crushed
- 3 tablespoons chopped fresh flat-leaf parsley
Mexican Chocolate Pudding Cake
By jeknudson
1. Preheat oven to 350°. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes ...
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter
- 3/4 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground chipotle chile pepper
- 1/2 teaspoon kosher salt, divided
- 1/2 cup sliced almonds
- 2 teaspoons olive oil
- 1 teaspoon light brown sugar