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Recipes
Strawberry Goat Cheese Bruschetta
By KennyMac
A perfect blend of flavors -- a little heat from the jalapeño, and the sweet strawberries make a delightful toppin...
- 6 slices grilled bread
- 12 ounces goat cheese
- 1 cup diced strawberries
- 1 cup diced tomatoes
- Pinch sugar
- 1 tablespoon lime juice
- 1 teaspoon finely chopped jalapeno pepper
- 1/4 cup finely chopped vidalia onion
- Pinch freshly ground pepper
- 2 tablespoons chopped fresh basil
Roasted Tomato and Ricotta Penne
By KennyMac
Roast Peppers: 1. Cut red peppers in half lengthwise
- 2 sweet red peppers
- 6 plum tomatoes
- 2 heads garlic
- 3 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups penne pasta
- 1-1/3 cups extra-smooth ricotta
- 1/2 cup chopped fresh basil
Baked Eggs in Bread Bowls
By KennyMac
1. Preheat oven to 350ºF
- 8 crusty dinner rolls
- 8 large eggs
- 1/4 cup mixed herbs (parsley, chives, tarragon)
- 2 tablespoons heavy cream
- Salt and pepper
- 4 tablespoons grated Parmesan
Carmelized Onion Roll
By KennyMac
1. In a large bowl, add water and sprinkle yeast over it and let sit until the yeast dissolves
- 3 cups bread flour
- 1 tablespoon granulated sugar
- 1 Large garlic clove, minced
- 3 teaspoons yeast
- 2 teaspoons salt
- 1 medium onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups warm water
- 1 tablespoon butter
Gnocchi Mac n' Cheese
By KennyMac
1. Preheat oven to 375. 2
- 1 pound gnocchi
- 2 tablespoons butter
- 2 teaspoons garlic, finely chopped
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 1 teaspoon Dijon mustard
- 1/4 cup shredded Gruyere cheese
- 1/4 cup shredded fontina cheese
- Salt and white pepper to taste
- 1/3 cup shredded Parmigiano-Reggiano
- Basil leaves for garnish, optional (I chopped fresh basil and added it in to my cheese sauce)
Oven Roasted Corned Beef with Mustard Brown Sugar Glaze
By KennyMac
Corned Beef is great with cabbage and potatoes! Left overs are great for making Reuben sandwiches!
- 5 pound piece of corned beef
- dijon mustard
- brown sugar
- fresh bread crumbs
- 8 to 12 small/medium-sized red new potatoes
- 1 onion, cut into eighths
- 4 to 5 carrots, peeled and cut into 2-inch sections
- 1 head cabbage, cored and cut into eighths
Shakshuka
By KennyMac
Poached eggs in spicy tomato sauce
- 3 tbsp extra virgin olive oil
- 1 medium onion, halved and sliced
- 1 large sweet pepper, red or yellow, diced
- 3 large garlic cloves, minced
- 800 gr. ripe tomatoes, peeled, seeded and chopped, or an 800-gr. can tomatoes, drained and diced
- 1 ⁄2 tsp paprika, plus a little for sprinkling
- 1 ⁄2 tsp dried oregano
- Salt and freshly ground pepper
- Harissa (hot pepper paste) or hot sauce to taste
- 2 tbsp. chopped fresh coriander or parsley
- 4 large eggs