Keenan's profile page
Recipes
Turkey Stew with Peppers and Mushrooms
By keenan
Sacramento can't make up its mind if spring has sprung or not
- 4 Tbsp olive oil
- 1 large onion, sliced, abut 2 cups
- 2-4 bell peppers of various colors, sliced thinly
- 2 large cloves garlic, minced
- 1 teaspoon hot Hungarian paprika or few dashes cayenne pepper
- 1 Tbsp Hungarian sweet paprika
- 1 1/2 to 2 pounds skinless, boneless turkey thigh or breast, cut into large chunks
- 4 ounces mushrooms, sliced thinly
- 1 14-ounce can of plum tomatoes with juice
- 1 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice
- 1 teaspoon fresh rosemary, minced
- Freshly ground black pepper to taste
- Salt
- 2 teaspoons cornstarch
- 3/4 cup plain (full fat is best, anything less will likely curdle*) yogurt
Peanut Butter and Jelly Cupcakes
By keenan
Put an oven rack in the middle of the oven and preheat to 350 degrees F
- 8 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup strawberry jelly
- Peanut Butter Cream Cheese Frosting, recipe follows
- Confetti pastel sprinkles, for garnish
- 1 (8-ounce) package cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 1/2 cups confectioners' sugar
Chicken Tikka Chaat
By keenan
For the chicken tikka: Place the chicken in a 1-gallon resealable plastic food storage bag
- For the chicken tikka
- pounds • 2 pounds boneless, skinless chicken breast halves (visible fat removed), cut into 1 1/2-inch pieces
- 2-inch piece • 2-inch piece peeled ginger root, minced (1 tablespoon)
- tablespoon • 1 tablespoon minced garlic
- cup • 1/2 cup nonfat or low-fat plain yogurt
- tablespoon • 1 tablespoon red chili powder
- • Freshly squeezed juice from 1/2 lemon (2 tablespoons)
- teaspoon • 1 teaspoon garam masala (Indian spice blend)
- tablespoon • 1 tablespoon vegetable oil
- • Salt
- For the chaat
- tablespoons • 2 tablespoons store-bought or homemade tamarind chutney (see headnote)
- tablespoon • 1 tablespoon roasted cumin powder (see headnote)
- teaspoon • 1/2 teaspoon black salt (kala namak) (see headnote)
- teaspoon • 1/2 teaspoon red chili powder
- medium • 1 medium red onion, finely chopped (1 cup)
- • Freshly squeezed juice from 1/4 lemon (1 teaspoon)
- • Leaves from 5 sprigs cilantro, finely chopped, for garnish
- • naan or basmati rice
Ooey-Gooey Turtle Bars
By keenan
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 roll (16.5 oz) refrigerated sugar cookies
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 3 cups Chopped Pecans
- 1/2 cup Butter
- 1/2 cup packed light brown sugar
- 1 jar (12.25 oz) caramel ice cream topping
- 1 cup graham cracker crumbs (16 squares)
Chocolate Mousse Macadamia Tart
By keenan
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with remov...
- Crust
- 1 box refrigerated pie crusts, softened as directed on box
- 1 oz bittersweet chocolate (from 6-oz bar), chopped
- 1/2 teaspoon vegetable oil
- Macadamia Nut Filling
- 1/4 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/3 cup butter or margarine, softened
- 1/3 cup whipping cream
- 1 cup chopped macadamia nuts
- Chocolate Filling
- 1 cup powdered sugar
- 1 package (3 oz) cream cheese, softened
- 1 teaspoon vanilla
- 5 oz bittersweet chocolate (from 6-oz bar), melted
- 1 1/2 cups whipping cream
- Topping
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla
- Garnish, if desired
- 1/3 cup toasted macadamia nuts*, coarsely chopped
Sausage, Red Pepper and Feta Frittata
By keenan
For the frittata: Preheat the oven to 325 degrees F
- 4 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1 pound hot Italian sausage, casings removed
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh oregano
- 1 cup chopped roasted red peppers
- 8 large eggs
- 1/4 cup heavy whipping cream
- 1 cup crumbled feta cheese
- Pinch of smoked salt
- Freshly ground black pepper
- 1 bunch fresh chives, chopped
- 1 lemon, zested and juiced
- 1 cup sour cream
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Creole Shrimp And Pasta Meuniere
By keenan
Cook pasta in a large pot of boiling water until done
- 2 (8 ounce) packages angel hair pasta
- 7 tablespoons butter
- 1 tablespoon Worcestershire sauce
- hot pepper sauce, to taste
- jalapeno pepper sauce, to taste
- 1/2 lemon, juiced
- 1/2 teaspoon fines herbs
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 3 tablespoons vegetable oil
- 1 1/4 pounds large shrimp
- 2 tablespoons chopped fresh parsley
- ==================
Buffalo Chicken Cups
By keenan
A fun and festive twist on buffalo style chicken
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup Ranch dressing
- 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
- 1 cup shredded cheddar cheese, divided
- 1 1/2 cups cooked and shredded chicken
- 24 wonton wrappers
- 1/4 cup blue cheese crumbles
Healthy Breakfast Cookies
By keenan
No flour
- 1.5 cups of oats
- 2-3 super ripened bananas- sliced
- 1 cup of unsweetened applesauce
- handful of raisins or dried cherries
- cinnamon to taste
Chicken with Fresh Herb Chimichurri
By keenan
Cook's Tips: Chimichurri is a thick herb sauce that is popular in Argentina
- Chimichurri
- 1 lime
- 3 cups loosely packed fresh cilantro
- 1 1/2 cups loosely packed fresh basil leaves
- 2 green onions with tops, cut into thirds
- 3 tbsp water
- 1 garlic clove, peeled
- 1/2 tsp grated fresh gingerroot
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp salt
- Chicken & Rice
- 18 low-sodium butter-flavored crackers, crushed
- 4 boneless, skinless chicken breasts
- 2 tbsp light mayonnaise
- 1/4 tsp each salt and coarsely ground black pepper
- 1 tbsp canola oil
- 1 1/2 cups hot cooked sushi rice