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Recipes
Walnut-Crusted Ginger Salmon
By Janes_kitchen
Preheat oven to 425°. In a small bowl, mix brown sugar, soy sauce, mustard, ginger and salt until blended
- 1 tablespoon brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 salmon fillets (6 ounces each)
- 1/3 cup chopped walnuts
Maple-Mustard Pork Chops
By Janes_kitchen
sprinkle both sides of pork w/ 1/4 tsp S & P heat lg
- 4 (6-oz) bone-in-center-cut pork chops
- 1/2 tsp salt, divided
- 1/4 ground black pepper
- cooking spray
- 1 TBL butter
- 2 TBL finely chopped shallots
- 1/4 C chicken broth
- 2 TBL dijon mustard
- 2 TBL maple syrup
- 2 TBL chopped fresh flat leaf parsley
CHEDDAR CHEESE BREAD
By Janes_kitchen
saute onions in butter - in sm
- 1/2 C chopped onions
- 2 TBL butter
- 1 egg - beaten
- 1/2 C milk
- 1 1/2 C bisquick
- 1/2 C shredded cheese
- 2 TBL parsley
- 1/3 tsp salt
- 1 C shredded cheese
Whole Roasted Chicken w/ Tomatoe Basil Butter
By Janes_kitchen
ROAST THE TOMATOES: Preheat the oven to 250F
- # FOR THE BUTTER:
- # 4 plum tomatoes, cored and quartered
- # 1 small handful fresh thyme sprigs
- # 4 garlic cloves, peeled
- # 2 tablespoons olive oil
- # Salt and freshly ground black pepper
- # 6 ounces butter, softened
- # 1/4 cup loosely packed fresh basil leaves, chopped
- # FOR THE CHICKEN:
- # 1 whole organic chicken (about 4 pounds)
- # 2 large carrots, coarsely chopped
- # 2 large celery stalks, coarsely chopped
- # 1 onion, cut into 6 to 8 wedges
- # 1 garlic head, cut horizontally in half
- # Salt and freshly ground black pepper
Greek Chicken Pasta
By Janes_kitchen
cook pasta according to pkg directions meanwhile, in lg ovenproof skillet, melt butter add onion - saute until
- 2 C uncooked penne pasta
- 1/4 C butter, cubed
- 1 lg onion, chopped
- 1/4 C flour
- 1 can (14-1/2oz0 chicken broth
- 3 C cubed rotisserie chicken
- 1 jar *7-1/2oz) marinated quartered artichoke hearts, drained
- 1 C (4oz) crumbled feta cheese
- 1/2 C chopped oil-packed sun-dried tomatoes
- 1/3 C sliced pitted greek olives
- 2 TBL minced fresh parsley
Lemon Sorbet
By Janes_kitchen
Place sugar and water in saucepan
- 2 oz. sugar
- 4 oz. water
- 4 oz. lemon juice
APPLE CUSTARD CAKE
By Janes_kitchen
peal apples & slice thickly cook apples & sugar over low heat until apples are tender - turn w/ spatula
- 10 lg firm pippen apples
- 1 pint sour cream
- 2 tsp vanilla
- 1 C sugar
- 5 eggs
- 1/2 tsp salt
- CRUST
- 1 pkg swieback
- 1/2 C melted butter
- 1/2 tsp cinnamon
- 2 TBL brown sugar
Gingered Asparagus
By Janes_kitchen
* In a small bowl, combine the first seven ingredients
- 2 * 2 tablespoons sherry or reduced-sodium chicken broth
- 1 * 1 tablespoon reduced-sodium soy sauce
- 2 * 2 teaspoons sesame oil
- 1 * 1 teaspoon minced fresh gingerroot
- 1 * 1 teaspoon lemon juice
- 1 * 1 teaspoon rice vinegar
- 1 * 1 garlic clove, minced
- 1-1/4 * 1-1/4 pounds fresh asparagus, trimmed and cut into 1-inch pieces
Classic Pot Roast with garlic-thyme gravy
By Janes_kitchen
heat oil in saute pan over med-high heat sear roast on all sides, 10 min
- 3 TBL veggie oil
- 1 boneless chuck roast, trimmed, seasoned with S & P (3-4LBS)
- 1/4 C flour
- 2 TBL tomato paste
- 1/2 C dry white wine
- 1-1/2 C low sodium beef broth
- 1 TBL worcewtershire sauce
- 2 C slice onions
- 6 med carrots, peeled & cut into 2-3" pieces
- 3 lg. celery ribs, cut into 2-3" pieces
- 6 cloves garlic, chopped
- 3-4 sprigs fresh thyme
- 2 bay leaves
Curried Pork w/ Vindaloo
By Janes_kitchen
this recipe has been worked out on a per-pound system
- 1 LB voneless pork tenderloin cut into 1/2" to 1" cubes
- 2-3 TBL vindaloo seasoning (remember: per LB of meat: if you double it start w/ smaller measurements)
- 1/4 C malt or cider vinegar
- 1 tsp kosher flake salt
- 2 TBL canola oil
- 1 onion, chopped (increase only as desired)
- 4 cloves fresh garlic, minced (increase only as desired) or 1 tsp minced garlic
- 2/3 C unsweetened coconut milk (a "light" one w/ less fat works)