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Recipes
Grilled Tandoori-Style Chicken
By jkenb
1. In a large bowl, whisk the yogurt with the ginger, garlic, lemon juice, mustard seeds, garam masala, kosher salt...
- 1 . 1 cup plain nonfat yogurt
- 2 . One 2-inch piece of ginger, peeled and finely grated
- 3 . 2 large garlic cloves, finely grated
- 4 . 2 tablespoons fresh lemon juice
- 5 . 1 tablespoon mustard seeds
- 6 . 1 1/2 teaspoons garam masala (see Note)
- 7 . 1 teaspoon kosher salt
- 8 . 1/2 teaspoon Kashmiri chile powder or cayenne pepper
- 9 . Eight 4-ounce skinless chicken drumsticks, trimmed of excess fat
- 10 . 1/2 teaspoon chaat masala (see Note)
Fire Roasted Tomato Chipotle Salsa
By jkenb
Heat a tablespoon of olive oil in a sauté pan over medium heat until lightly smoking, add the onion, and sauté un...
- 1/4 ¼ cup plus 1 tablespoon virgin olive oil
- 1/2 ½ onion, peeled and chopped
- 2 pounds Roma Tomatoes, blackened (use fire roasted canned tomatoes)
- 4 teaspoons finely minced roasted garlic
- 1/2 ½ cup minced fresh cilantro leaves
- 4 chipotle chiles en adobo, chopped
- 1/4 ¼ cup red wine vinegar
- 1 tablespoon salt
- 1 teaspoon sugar
Grilled Jalapeño-Lime Corn on the Cob
By jkenb
1. Preheat grill to 350° to 400° (medium-high) heat
- 8 ears fresh corn, husks removed
- Vegetable cooking spray
- Salt and freshly ground pepper
- 1/2 cup butter, softened
- 1 jalapeño pepper, seeded and minced
- 1 small garlic clove, pressed
- 1 tablespoon lime zest
- 1 tablespoon fresh lime juice
- 2 teaspoons chopped fresh cilantro
- Garnish: lime zest
Mexican Polenta Pie
By jkenb
1. Preheat oven to 375° F
- 1 medium onion, chopped (1/2 cup)
- 1 medium green sweet pepper, chopped (1 cup)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 pound uncooked ground turkey
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 15-ounce can black beans, rinsed and drained
- 1 14 1/2-ounce can diced tomatoes, undrained
- 1 cup bottled salsa
- 2 chipotle peppers in adobo sauce, chopped
- 2 16-ounce tubes refrigerated cooked polenta
- 2 cups shredded Pepper Jack cheese
- 2/3 cup chopped fresh tomato
- 1/4 cup snipped fresh cilantro
- 1/2 cup sour cream
Sandra’s Quiche
By jkenb
Preheat oven to 375 degrees
- 1 • 1 9-inch pie shell
- 1 • 1 (10 oz) package frozen chopped broccoli, about 1 1/2 cups (I use fresh)
- 1 • 1 cup milk (I use 1/2 cup heavy cream & 1/2/ cup 2% milk)
- 3 • 3 eggs, beaten
- 2 • 2 tablespoons margarine, melted (I use unsalted butter)
- 1 • 1 tablespoon flour
- 1 • 1 teaspoon salt
- 1/2 to 1 • 1/2 to 1 tsp pepper
- 1 • 1 cup shredded cheddar cheese, divided
Clementine and Five-spice Chicken
By jkenb
Finely grate 1 teaspoon zest
- 8 to 10 clementines (mandarins, honey tangerines or oranges work well, too)
- Generous 1/4 teaspoon Chinese five-spice powder
- 1/4 teaspoon Szechuan peppercorns, crushed, or crushed red pepper flakes
- 1 tablespoon canola oil
- 4 large, bone-in chicken thighs (about 2 pounds total), skin removed, fat trimmed
- 1 teaspoon kosher or sea salt
- 1/4 cup small, fresh cilantro leaves
- 1 to 2 thinly sliced green onions
- 1/4 teaspoon toasted sesame oil
Red Beans and Rice
By jkenb
In a large saucepan, heat the oil
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell peppers
- Salt and cayenne, to taste
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 pound smoked ham hocks
- 1/2 pound boiled picked pork meat
- 1 pound dried red beans, rinsed and sorted over, soaked and drained
- 3 tablespoons chopped garlic
- 10 cups chicken stock, or water
- 4 cups cooked white rice
- 1/4 cup chopped green onions
Tangy Gorgonzola and Chive Dip
By jkenb
In a food processor, comine the cream cheese, milk, mayonnaise, garlic, lemon juice and vinegar
- 8 ounces Cream Cheese or Neufchatel
- 3 Tablespoon mile
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1 Tablespoon lemon juice
- 1 Tablespoon Champagne or white wine vinegar
- 3/4 cup crumbled Gorgonaola cheese (4 1/2 ounce)
- 1/3 cup chopped fresh chives
- Ground black pepper, to taste
Blender Hollandaise Sauce
By jkenb
1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce
- 3 egg yolks
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 dash hot pepper sauce (e.g. Tabasco™)
- 1/2 cup butter
Cheese Crisps
By jkenb
Heat oven to 325 degrees. Combine all ingredients; mix well
- 1 cup butter, softened
- 2 cups sharp cheddar cheese, grated
- 2 cups self-rising flour
- 2 cups puffed rice cereal
- 1/4 teaspoon red pepper