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Recipes
Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches
By jeknudson
One of the most popular street foods in Israel is a sabich, an overstuffed sandwich that always includes eggplant a...
- 1 large eggplant (about 1 pound), cut into 3/4-inch-thick slices
- 1/3 cup extra-virgin olive oil plus 2 tablespoons, divided
- ¾ teaspoon ground pepper, divided
- ½ teaspoon kosher salt, divided
- 2 cups fresh cilantro leaves with tender stems
- 2 cups fresh parsley leaves with tender stems
- ½ small red onion, very thinly sliced
- 2 tablespoons finely chopped preserved lemon
- 1 tablespoon lemon juice
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground cumin
- 2 whole-wheat lavash or large whole-wheat pita breads, halved and warmed
- 4 large hard-boiled eggs, sliced
Grandma's Molasses Crinkles
By jeknudson
Step 1 Combine eggs, sugars, shortening and molasses in a large bowl
- 2 eggs, beaten
- 1 cup light brown sugar, packed
- 1 cup dark brown sugar, packed
- 1 1/2 cups shortening
- 1/2 cup dark molasses
- 4 1/2 cups all-purpose flour
- 3 tablespoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 4 teaspoons baking soda
- 1/2 teaspoon salt
- Garnish: sugar
Hidden Valley Ranch Dressing
By jeknudson
Put crackers through blender on high speed until powdered
- Salad Dressing:
- 15 Saltines
- 2 cups Dry minced parsley flakes
- 1/2 cup Dry minced onion
- 2 tablespoons Dry dill weed
- 1/4 cup Onion salt
- 1/4 cup Garlic salt
- 1/4 cup Onion powder
- 1/4 cup Garlic powder
- 1 tablespoon Mix
- 1 cup Mayonnaise
- 1 cup Buttermilk
Chicken Enchiladas
By jeknudson
Preheat oven to 350°. Melt 2 Tbsp
- 5 tablespoons butter, divided
- 1 medium onion, chopped
- 1 medium-size red bell pepper, chopped
- 2 cups chopped cooked chicken
- 3 (4-oz.) cans diced green chiles, divided
- 3 cups (12 oz.) shredded colby-Jack cheese blend, divided
- 8 (8-inch) soft taco-size flour tortillas
- 2 tablespoons all-purpose flour
- 3/4 cup chicken broth
- 1/2 cup milk
- Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce
Zesty Orange Monkey Bread
By jeknudson
In a small bowl, mix 2/3 cup warm water (110 degrees to 115 degrees ) and the yeast; let stand until dissolved, abo...
- 1 envelope (1/4 oz.) active dry yeast
- 4 cups flour, plus more for kneading
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 large eggs
- 1 stick butter, cut into 4 pieces, at room temperature, plus more for greasing pan
- 1 stick plus 4 tbsp. butter
- 3/4 cup (packed) light brown sugar
- 4 tablespoons orange juice
- 3/4 cup sugar
- 1 tablespoon plus 1 tsp. orange zest (plus more for garnish)
- 1/2 cup confectioners' sugar
Tropical Chicken Lettuce Wraps
By jeknudson
Step 1 Toss together shredded chicken and scallions in a medium bowl
- 5 5 2 cups shredded rotisserie chicken (from 2 chickens)
- 3 3 3 tablespoons thinly sliced scallions
- 3/4 3/4 3/4 cup mayonnaise
- 2 2 2 tablespoons honey
- 2 2 1 teaspoons minced jalapeño chile (from 1 chile)
- 1 1 1 1 lime zest plus 1 Tbsp. fresh juice (from 1 lime)
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/8 1/8 1/8 teaspoon black pepper
- 12 12 2 butter lettuce leaves (from about 2 heads)
- 1 1 1⁄2-inch 1 1⁄2-inch cubed mango (from 1 mango)
- 1/2 1/2 1/2 cup coarsely chopped roasted, lightly salted cashews
- 1/4 1/4 1/4 cup packed fresh cilantro leaves
- Lime wedges
Grilled Scallop-and-Mango Salad
By jeknudson
Step 1 Whisk together buttermilk, mayonnaise, white wine vinegar, tarragon, garlic, 1⁄4 teaspoon of the salt, and...
- 1/4 1/4 1/4 cup whole buttermilk
- 1/4 1/4 1/4 cup whole buttermilk
- 1/4 1/4 1/4 cup whole buttermilk
- 2 2 2 tablespoons mayonnaise
- 2 2 2 tablespoons mayonnaise
- 2 2 2 tablespoons mayonnaise
- 1 1 1 tablespoon white wine vinegar
- 1 1 1 tablespoon white wine vinegar
- 1 1 1 tablespoon white wine vinegar
- 1 1/2 1 1/2 1/2 teaspoon chopped fresh tarragon
- 1 1/2 1 1/2 1/2 teaspoon chopped fresh tarragon
- 1 1/2 1 1/2 1/2 teaspoon chopped fresh tarragon
- 1 1 1 teaspoon grated garlic (from 1 small garlic clove)
- 1 1 1 teaspoon grated garlic (from 1 small garlic clove)
- 1 1 1 teaspoon grated garlic (from 1 small garlic clove)
- 1/2 1/2 1/2 teaspoon kosher salt, divided
- 1/2 1/2 1/2 teaspoon kosher salt, divided
- 1/2 1/2 1/2 teaspoon kosher salt, divided
- 1/4 1/4 1/4 teaspoon black pepper, divided
- 1/4 1/4 1/4 teaspoon black pepper, divided
- 1/4 1/4 1/4 teaspoon black pepper, divided
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 1 1 1 pound bay scallops, drained
- 1 1 1 pound bay scallops, drained
- 1 1 1 pound bay scallops, drained
- 12 12 12 (6-inch) wooden skewers
- 12 12 12 (6-inch) wooden skewers
- 12 12 12 (6-inch) wooden skewers
- 1 1 1⁄2-inch-thick 1 firm ripe mango, peeled and sliced into 1⁄2-inch-thick planks (about 1 cup)
- 1 1 1⁄2-inch-thick 1 firm ripe mango, peeled and sliced into 1⁄2-inch-thick planks (about 1 cup)
- 1 1 1⁄2-inch-thick 1 firm ripe mango, peeled and sliced into 1⁄2-inch-thick planks (about 1 cup)
- 5 5 8 ounces (about 8 heads) Little Gem lettuce, separated into leaves (5 cups)
- 5 5 8 ounces (about 8 heads) Little Gem lettuce, separated into leaves (5 cups)
- 5 5 8 ounces (about 8 heads) Little Gem lettuce, separated into leaves (5 cups)
- 1 1 1⁄2-inch medium-size ripe avocado, cut into 1⁄2-inch cubes (1⁄2 cup)
- 1 1 1⁄2-inch medium-size ripe avocado, cut into 1⁄2-inch cubes (1⁄2 cup)
- 1 1 1⁄2-inch medium-size ripe avocado, cut into 1⁄2-inch cubes (1⁄2 cup)
- 1 1 1 small radish, thinly sliced (1⁄3 cup)
- 1 1 1 small radish, thinly sliced (1⁄3 cup)
- 1 1 1 small radish, thinly sliced (1⁄3 cup)
Fudge Cake
By jeknudson
Preheat oven to 300°F. Place butter and chocolate in a large microwave-safe bowl
- 1 cup unsalted butter
- 4 (1-oz.) squares semisweet baking chocolate, finely chopped
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour, sifted
- Dash of kosher salt
- 1 cup chopped toasted pecans
- 1 teaspoon vanilla extract
- Powdered sugar
Our Favorite Buttermilk Biscuit
By jeknudson
Southern Living MAY 2014
- 1/2 cup butter (1 stick), frozen
- 2 1/2 cups self-rising flour
- 1 cup chilled buttermilk
- 2 tablespoons butter, melted
Orzo Salad with Shrimp and Lemon Dressing
By jeknudson
Step 1 Whisk together oil, zest, juice, salt, and pepper in a small bowl
- 1 /4 cup extra-virgin olive oil
- 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 1 large lemon)
- 1 1/2 teaspoons kosher salt
- 1 /2 teaspoon black pepper
- 1 cup uncooked orzo
- 8 ounces fresh asparagus, trimmed and diagonally sliced into 1-inch pieces (about 1 cup)
- 4 ounces fresh sugar snap peas, trimmed (about 1 cup)
- 1 cup fresh or frozen English peas (thawed if frozen)
- 12 ounces medium peeled, deveined raw shrimp
- 1 /4 cup coarsely chopped fresh chives
- 1 /4 cup coarsely chopped fresh flat-leaf parsley
- 1 /4 cup coarsely chopped fresh tarragon