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Recipes
Chicken Piccata
By Janes_kitchen
Season cutlet w/ S & P, then dust w/flour coat a saute pan w/ nonstick spray, add 2 tBL veg
- 2 chicken cutletts
- 2 TBL vegie oil
- 1/4 C dry white wine
- 1 tsp garlic, minced
- 1/2 C chicken broth
- 2 TBL fresh lemon juice
- 2 TBL capers, drained
- 1 TBL unsalted butter\
- fresh lemon slices
- chopped fresh parsley
Creamy Clam Chowder
By Janes_kitchen
heat potatoes, shallots, broth & garlic to boiling in Dutch oven reduce heat to low cover & simmer abt
- 4 C 1" cubes potatoes (abt. 4 med)
- 1/4 C chopped shallots (abt. 2 large)
- 1 (14 1/2-oz) can chicken broth
- 1 clove garlic, finely chopped
- 3 C low-fat milk
- 1/4 tsp pepper
- 2 (6 1/2-oz) cans minced clams, undrained
- 3 slices turkey bacon, cooked & crumbled
- 2 TBL chopped fresh chives
- cracked fresh pepper
Lemon Roasted Asparagus
By Janes_kitchen
Preheat oven to 425°. Place asparagus in a greased 15x10x1-in
- 2 pounds fresh asparagus, trimmed
- 1/4 cup olive oil
- 4 teaspoons grated lemon peel
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Tuscan Sausage & Bean Dip
By Janes_kitchen
Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no lon...
- 1 pound bulk hot Italian sausage
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 cup chopped seeded tomatoes
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Assorted crackers or toasted French bread baguette slices
Curtis Stone's Cheesy Biscuits
By Janes_kitchen
Preheat the oven to 450 degrees F and place a 10-inch cast-iron pan in the oven to preheat
- o 2 cups all-purpose flour
- o 5 teaspoons baking powder
- o 1 teaspoon baking soda
- o 1 teaspoon salt
- o 1/2 cup grated sharp cheddar cheese
- o 4 ounces cold goat cheese, coarsely broken into chunks
- o 5 tablespoons cold unsalted butter, cut into pieces
- o 1 cup plus 2 tablespoons cold buttermilk
- o 4 tablespoons melted unsalted butter
- o 1/4 cup (1/2 ounce) finely grated Parmesan cheese
Rootin' Tootin' Cincinnati Chili
By Janes_kitchen
in lg. sauce pan, cook 1st 4 ingredients over med heat until meat is no longer pink drain add remaining ingredien
- OPTIONAL TOPPINGS:
- 1 LB grd beef
- 1 sm. onion, chopped
- 1 sm. green pepper, chopped
- 1 garlic clove, minced
- 1 can (14-1/2oz) fire-roasted diced tomatoes, undrained
- 1 C root beet
- 2 tBL chili powder
- 2 TBL tomato paste
- 2 TBL minced chipotle pepper, in adobo sauce
- 1 TBL grd. cumin
- 1 beef bouillon cube
- hot cooked spaghetti
- crushed tortilla chips
- chopped green onions
- shredded cheddar
- parmesan
Almond Cheddar Appetizers
By Janes_kitchen
In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon
- 1 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 medium onion, chopped
- 3/4 cup slivered almonds, chopped
- 6 bacon strips, cooked and crumbled
- 1 loaf (1 pound) French bread
CHICKEN PROVENCALE
By Janes_kitchen
in skillet, brown chicken in oil remove & set aside saute onion & garlic in drippings until tender stir in rem
- 1 broiler/fryer chicken (3-4LBS) cut up
- 1 TBL cooking oil
- 1 1/2 C chopped onion1 1/2C chopped onion
- 3 garlic cloves, minced
- 2 cans (15-1/2oz each) great northern beans, rinsed & drained
- 1 can (29oz) diced tomatoes, drained
- 3 med. carrots, sliced 1/4" thick
- 1 TBL instant chicken bouillon
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp pepper
Egyptian Spiced Chicken
By Janes_kitchen
preheat oven to 350 place 1st 3 ingredients in sm
- 1/4 C sliced almonds
- 1/4 C sesame seeds
- 2 tsp cumin seeds
- 2 TBL fresh thyme
- 1 tsp black peppercorns
- 2 lg egg whites, lightly beaten
- 4 (6oz) skinless, boneless chicken breast halves
- 1/2 tsp salt
- 2 tsp olive oil
- cooking spray
Marinated Olive & Cheese Ring
By Janes_kitchen
Cut cream cheese lengthwise in half; cut each half into 1/4-in
- 1 package (8 ounces) cold PHILADELPHIA® Cream Cheese
- 1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices
- 1/3 cup pimiento-stuffed olives
- 1/3 cup pitted Greek olives
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 2 garlic cloves, minced
- 1 jar (2 ounces) pimiento strips, drained and chopped
- Toasted French bread baguette slices
- artichoke hearts - optional