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Recipes
Cajun Shrimp Skillet
By Janes_kitchen
n a large skillet, heat butter over medium-high heat
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1/2 cup amber beer or beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon dried oregano
- 1 pound uncooked large shrimp, peeled and deveined
Chicken Chili Mac and Cheese
By Janes_kitchen
COOK mac according to pkg directions, omitting salt & fat, drain SPRINKLE chick
- 8 oz elbow macaroni
- 1 lb skinless boneless chicken breast halves
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 TBL olive oil
- 1 TBL chili powder
- 1 tsp grd. cumin
- 4 minced garlic cloves
- 1 can (14.5oz unsalted fire-roasted diced tomatoes
- 3 TBL canned diced green chiles - drained
- 1 1/2 C 1% low-ft milk
- 1 TBL flour
- 6 oz mexican blend cheese (ABT 1 1/2 c)
Beef Bones
By Janes_kitchen
put bones under broiler until brown - abt 1/2 hr - turning when brown drain fat off put on paper towel - w
- beef bones
- salt
- garlic powder
- smoked flavor barbecue sauce
Caesar Salad Dressing
By Janes_kitchen
using food processor, mix anchovies, garlic, lemon juice, chicken & mustard into a paste add mayo & par
- 2 canned anchovy fillets
- 1 clove garlic
- 2 TBL lemon juice
- 2 TBL chicken broth or water
- 1 TBL dijon mustard
- 1/2 C mayo
- 1/4 C grated parmesan cheese
- 1/2 C extra-virgin olive oil
- S & P
Tex-Mex Chicken with Black Beans & Rice
By Janes_kitchen
Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt
- 6 chicken leg quarters, skin removed
- 1 envelope taco seasoning, divided
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 large onion, chopped
- 1 can (4 ounces) chopped green chilies
- 1 cup uncooked instant rice
- 1 cup black beans, rinsed and drained
- 1 container (8 ounces) sour cream
- 1 cup (4 ounces) shredded cheddar cheese
- 1-1/2 cups crushed tortilla chips
- Minced fresh cilantro
Crumb-Coated Red Snapper
By Janes_kitchen
In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and salt; add fillets, one at a time, and turn to...
- 1/2 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- 4 red snapper fillets (6 ounces each)
- 2 tablespoons olive oil
Turkey Cutlets in Lemon Wine Sauce
By Janes_kitchen
In a shallow bowl, mix flour, salt, paprika and pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 4 turkey breast cutlets (2-1/2 ounces each)
- 1 tablespoon California Olive Ranch® Olive Oil
- 1 cup white wine or chicken broth
- 1/4 cup lemon juice
Creamy Zucchini Soup
By Janes_kitchen
Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simme...
- 4 cups shredded zucchini (1 LB)
- 3/4 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon basil (1/4-1/2 C fresh if in season)
- 2 cups warm milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons butter
- 2 tablespoons minced onion
- ground black pepper to taste
CHICKEN DEVON
By Janes_kitchen
cook & drain broccoli put in bottom of buttered casserole cover w/ chicken pour sauce over top top w/ buttered
- 2 pkgs frozen broccoli
- 2 skined & boned chicken breasts
- buttered bread crumbs
- 1 can cream of chicken soup
- 1/2 C mayo
- 1/2 tsp lemon juice
- 1/4 tsp curry powder
Maple Mustard Chicken
By Janes_kitchen
1/2 C maple syrup 3 TBL red wine vinegar 2 TBL dijon mustard 1 TBL vegie oil 2 garlic cloves, minced 3/4 - 1...
- 1/2 C maple syrup
- 3 TBL red wine vinegar
- 2 TBL dijon mustard
- 1 TBL vegie oil
- 2 garlic cloves, minced
- 3/4 - 1 tsp pepper
- 6 boneless skinless chicken breast
- halves (abt 1 1/2 LBS0