Cecelia Jenkins

Reporter at WOWT-TV (Omaha, NE)

Articles

FAJITAS IN A FLASH

2 days ago | rapidcityjournal.com | Cecelia Jenkins

AMERICA'S TEST KITCHENFajitas are a sizzling spectacle, but we wanted a recipe that was more about flavor than theater and used only one baking sheet. We chose flank steak, preferred by tasters for its beefy flavor, tenderness and availability. Since we couldn't sear it on a baking sheet in the oven (even at a hot 475 F), we relied on a potent, dark-colored spice rub to make up for the missing flavor and color. A mixture of chili powder, brown sugar, salt and pepper did the trick.
Fajitas in a flash

2 days ago | bismarcktribune.com | Cecelia Jenkins

Fajitas are a sizzling spectacle, but we wanted a recipe that was more about flavor than theater and used only one baking sheet. We chose flank steak, preferred by tasters for its beefy flavor, tenderness and availability. Since we couldn’t sear it on a baking sheet in the oven (even at a hot 475 F), we relied on a potent, dark-colored spice rub to make up for the missing flavor and color. A mixture of chili powder, brown sugar, salt and pepper did the trick.
Try making fajitas in the oven; you may never go back to the stovetop

2 weeks ago | arcamax.com | Cecelia Jenkins

Fajitas are a sizzling spectacle, but we wanted a recipe that was more about flavor than theater and used only one baking sheet. We chose flank steak, preferred by tasters for its beefy flavor, tenderness, and availability. Since we couldn’t sear it on a baking sheet in the oven (even at a hot 475 degrees), we relied on a potent, dark-colored spice rub to make up for the missing flavor and color. A mixture of chili powder, brown sugar, salt, and pepper did the trick.
One-Pan Chicken with Couscous and Carrots

May 21, 2024 | americastestkitchen.com | Cecelia Jenkins

This is a members' feature.
Dublin Coddle

Feb 23, 2024 | 55pluslifemag.com | Cecelia Jenkins

It’s not too early to begin your planning for St. Patricks Day! This Dubin Coddle recipe, courtesy of America’s Test Kitchen, layers pork sausage, bacon, onions, potatoes, and stock to “coddle,” or slowly simmer (usually for hours on end), often resulting in a mushy mess. For a more flavorful version of a Dublin Coddle that keeps its elements intact, the chefs at ATK crisp the bacon and brown the sausages (in the rendered bacon fat for more flavor) to create flavorful bits (fond) in the pan.
Pat-in-the-Pan Buttermilk Biscuits

Jul 9, 2023 | americastestkitchen.com | Cecelia Jenkins

This is a members' feature.
Strawberry-Lime Lemonade

Jun 27, 2023 | americastestkitchen.com | Cecelia Jenkins

This is a members' feature.