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Recipes
Barbecued Scalloped Potatoes
By jennKI
Cut potatoes into 1/2-inch thick slices
- 1 1/2 pounds baking potatoes
- 1 large red onion
- 2 tablespoons butter
- Salt -- to taste
- Freshly-ground black pepper -- to taste
- 1 tablespoon chopped fresh rosemary, dill or parsley
- 1/2 cup creamed cottage cheese -- (optional)
- 1/2 cup shredded cheddar cheese -- (optional)
- 1/2 cup whipping cream -- (optional)
Grilled Salmon With Lemon And Dill
By jennKI
Place salmon in a shallow, non-reactive dish
- 4 salmon steaks or filets
- === MARINADE ===
- Juice of 1 large lemon or 2 small lemons
- 1 teaspoon lemon zest
- 2 tablespoons vegetable oil
- 1 teaspoon dried dill
- 1 garlic clove -- minced
Pasta alla Carbonara
By jennKI
A popular Italian classic
- 1 lb (450g) dried pasta, such as spaghetti or tagliatelle
- 4 tbsp olive oil
- 6 oz (175g) pancetta, very finely chopped
- 2 garlic cloves, minced
- 5 large eggs
- cup freshly grated Parmesan
- cup freshly grated Romano, plus more to serve
- freshly ground black pepper
Grilled Salmon With Sun-Dried Tomato Compote
By jennKI
In a small pot, bring the wine and a cup of water to a boil
- 1 1/2 cups Cabernet Sauvignon
- = (or similar dry red wine)
- 3 ounces dry sun-dried tomatoes
- 1 1/2 tablespoons minced fresh garlic
- 3 tablespoons finely-diced onion
- 3 cups chopped fresh tomatoes
- = (or canned diced tomatoes)
- 1/3 cup pitted black olives
- 3 teaspoons tomato paste
- 3 teaspoons finely-chopped fresh rosemary
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly-ground black pepper
- 6 salmon fillets - (4 to 6 oz ea)
Fried Mozzarella Panini
By jennKI
Served hot, this is a truly indulgent snack
- 8 slices of sourdough bread
- 2 tbsp olive oil, plus more as needed
- 5 oz (150g) thinly sliced mozzarella
- 12 sun-dried tomatoes, coarsely chopped
- 16 large basil leaves, torn
- salt and freshly ground black pepper
- 4 oz (112g) arugula leaves, to serve
- 1 tbsp balsamic vinegar
Pumpkin Pie White Chocolate Cups
By jennKI
Place chocolate in the top of a double boiler (or make your own by setting a heat-proof bowl over a pot with 1 inch...
- 10 oz good-quality chopped white chocolate or white chocolate chips
- [10 mini (2 inch) aluminum/tin foil muffin liners]
- 2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese, at room temperature
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1/4 cup powdered evaporated cane juice or powdered sugar
- 1 cup finely ground cinnamon graham cracker crumbs (a food processor works best here)
Green Gorilla
By jennKI
Blend avocado with the banana, then add lettuce and spinach
- 1/2 avocado
- 1 banana
- 5 ounces (235 g) baby romaine lettuce
- 5 ounces (141 g) organic baby spinach
Gooey Toffee Butter Cake
By jennKI
Recipe courtesy Paula Deen
- 1 (18.25-ounce) box yellow cake mix
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (16-ounce) box confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup almond toffee bits or chocolate toffee bits
Red and Green Pesto with Spaghetti Squash and Lemon Shrimp
By jennKI
In a small skillet, char the chiles and garlic cloves over medium-high heat for 8 to 10 minutes
- 3 red chile peppers, preferably fresno
- 3 cloves garlic, unpeeled
- 2 cups chopped flat-leaf parsley
- A couple of handfuls parmigiano-reggiano cheese
- 1/4 cup pistachio nuts, toasted
- 1/3 About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling
- Juice of 2 lemons
- Salt and pepper
- 1 large spaghetti squash
- 1 pound peeled and deveined shrimp
- Splash white wine or white vermouth
- 2 tablespoons butter
Crispy Black Bean Tacos with Feta and Cabbage Slaw
By jennKI
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare
- 1 15-ounce can black beans, drained
- 1/2 teaspoon ground cumin
- 5 teaspoons olive oil, divided
- 1 tablespoon fresh lime juice
- 2 cups coleslaw mix
- 2 green onions, chopped
- 1/3 cup chopped fresh cilantro
- 4 white or yellow corn tortillas
- 1/3 cup crumbled feta cheese
- Bottled chipotle hot sauce or other hot sauce