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Recipes
Honey-Lemon Chicken Enchiladas
By Janes_kitchen
In a large bowl, whisk the first five ingredients
- /4 cup honey
- 2 tablespoons lemon or lime juice
- 1 tablespoon canola oil
- 2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- 3 cups shredded cooked chicken breast
- 2 cans (10 ounces each) green enchilada sauce, divided
- 12 corn tortillas (6 inches), warmed
- 3/4 cup shredded reduced-fat cheddar cheese
- Sliced green onions and chopped tomatoes, optional
Chili Lime Chicken
By Janes_kitchen
1. Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels
- Marinade:
- 2 – 2.5 lbs skin on chicken thighs
- 1/2 cup fresh lime juice
- 3 teaspoons fresh lime zest
- 1/4 cup olive oil
- 4 tablespoons fresh cilantro, chopped finely
- 2 jalapeño, chopped finely
- 4 garlic cloves, chopped finely
- 1 tablespoon honey
- 2 teaspoons salt
- 1 teaspoon chili powder or to taste
Texas Garlic Mashed Potatoes
By Janes_kitchen
* Remove papery outer skin from garlic (do not peel or separate cloves)
- 1 * 1 whole garlic bulb
- 1 * 1 teaspoon plus 1 tablespoon olive oil, divided
- 1 * 1 medium white onion, chopped
- 4 * 4 medium potatoes, peeled and quartered
- 1/4 * 1/4 cup butter, softened
- 1/4 * 1/4 cup sour cream
- 1/4 * 1/4 cup grated Parmesan cheese
- 1/4 * 1/4 cup milk
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
BBQ Chicken Salad
By Janes_kitchen
Preheat the grill for high heat
- 2 skinless, boneless chicken breast halves
- 1 head red leaf lettuce, rinsed and torn
- 1 head green leaf lettuce, rinsed and torn
- 1 fresh tomato, chopped
- 1 bunch cilantro, chopped
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
- 1 (2.8 ounce) can French fried onions
- 1/2 cup Ranch dressing
- 1/2 cup barbecue sauce
Italian Beef Barley Soup
By Janes_kitchen
In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper
- 2 pounds cubed beef chuck roast
- 5 cups water
- 4 cubes beef bouillon, crumbled
- 1/2 onion, chopped
- 1 (8 ounce) can tomato sauce
- 3/4 cup uncooked pearl barley
- salt and pepper to taste
LARK CREEK INN HOUSE DRESSING
By Janes_kitchen
add cornstarch to heated chicken stock to thicken cool mix well w/ rest of ingredients yields approx
- 2 C chicken stock
- 2 TBL cornstarch
- 2 pinches tarragon leaves
- 1 C mayo
- 2 tsp sesame oil
- pinch white pepper
Horseradish Caper Sauce
By Janes_kitchen
whisk together sour cream, horseradish, capers, zest, lemon juice & dijon Stir in chives & season w/ S & P
- 1/4 C sour cream
- 2 TBL prepared horseradish
- 1 tsp minced capers
- 1/2 tsp minced lemon zest
- 1/2 tsp fresh lemon juice
- 1/4 tsp dijon mustard
- 1 tsp minced fresh chives
- S & P to taste
Creamy Horseradish Sauce
By Janes_kitchen
in mixing bowl, whip cream until soft peaks form add mayo & salt - blend thoroughly fold in horseradish c
- 1 C heavy cream
- 1 C mayo
- 1/8 tsp salt
- 1/4 C prepared horseradish
Baked Strawberry Salmon
By Janes_kitchen
in lg. resealable plastic bag, combine soy sauce, lemon juice, mustard & pepper add salmon seal bag turn to coat re
- 3/4 C soy sauce
- 2 TBL lemon juice
- 1 TBL dijon mustard
- 1/4 tsp pepper
- 4 salmon fillets 6-oz each), skin removed
- 2/3 C strawberry preserves
Mexican Chicken Soup
By Janes_kitchen
In a large nonstick skillet, saute chicken in oil until no longer pink
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 teaspoons canola oil
- 1/2 cup water
- 1 envelope reduced-sodium taco seasoning
- 1 can (32 ounces) V8 juice
- 1 jar (16 ounces) salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (10 ounces) frozen corn, thawed
- 6 tablespoons reduced-fat cheddar cheese
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons minced fresh cilantro