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Recipes
Toasted Oatmeal and Berry Granola
By Jaclyn
1. Preheat oven to 325°. 2
- 1/4 c. unsalted pumpkinseed kernels
- 1/4 c. unsalted sunflower seed kernels
- 1/3 cup maple syrup
- 2 T brown sugar
- 2 T canola oil
- 1 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 c. rolled oats
- 1/4 c. toasted wheat germ
- 1/3 c. dried blueberries
- 1/3 c. sweetened dried cranberries
Potato Leek Soup
By Jaclyn
Chop the leeks into small pieces
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 celery stalks, roughly chopped
- 3 T. unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 c. heavy cream
- 1/2 cup buttermilk
- 1/2 tsp white pepper
Peach and Gorgonzola Chicken Pizza
By Jaclyn
1. Preheat oven to 400°. 2
- 1 (10-oz) prebaked thin pizza crust (such as Boboli)
- 1 tsp extra-virgin olive oil
- 1/2 c. (2 oz) shredded part-skim mozzarella cheese, divided
- 1 c. shredded cooked chicken breast
- 1/3 c. (about 1 1/2 oz) crumbled Gorgonzola cheese
- 1 medium unpeeled peach, thinly sliced
- 1/3 c. balsamic vinegar
- 2 tsp lemon juice
- 1/2 tsp honey
- 1 T Extra virgin olive oil
- 4 c. loosely packed arugula
Two-Bean Soup with Kale
By Jaclyn
1.) Heat a large Dutch oven over medium high heat
- 3 T olive oil
- 1 c. chopped onion
- 1/2 c. chopped carrot
- 1/2 c. chopped celery
- 1/2 tsp salt, divided
- 2 garlic cloves, minced
- 4 c. vegetable broth, divided
- 7 c. stemmed, chopped kale (about 1 bunch)
- 2 (15 oz) cans cannellini beans, rinsed and drained, and divided
- 1 (15 oz) can black beans, rinsed and drained
- 1 T red wine vinegar
Spinach Basil Pesto
By Jaclyn
Blend the spinach, basil, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive o...
- 1 1/2 c. baby spinach leaves
- 3/4 c. fresh basil leaves
- 1/2 c. grated Parmesan cheese
- 4 cloves garlic, peeled and quartered
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 T. fresh lemon juice
- 1/2 tsp. lemon zest
- 1/2 c. extra-virgin olive oil
Avocado Salsa
By Jaclyn
1. In large bowl, mix corn, olives, red bell pepper, and onion
- 1 (16 oz) pks frozen corn kernels, thawed
- 2 (2.5 oz) cans sliced ripe olives, drained
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 5 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 T cider vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 4 avocados - peeled, pitted, and diced
Springtime Cobb Salad
By Jaclyn
crispy garlic chickpeas: Preheat the oven to 425 degrees F
- crispy garlic chickpeas:
- 4 to 6 4 to 6 6 slices bacon
- 12 12 12 asparagus spears, woody stems removed
- 1 1 1 head butter lettuce, leaves removed
- 1/2 1/2 1/2 cup marinated artichoke hearts (I used these grilled ones!)
- 4 4 4 radishes, thinly sliced
- 2 2 2 large eggs, hard boiled and sliced
- 1 1 1 avocado, sliced
- 4 4 4 ounces gorgonzola cheese, crumbled
- 1 1 can 1 (14-ounce) can chickpeas, drained, rinsed and patted dry
- 1 1 1 tablespoon olive oil
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- honey lemon vinaigrette:
- 1/4 1/4 1/4 cup apple cider vinegar
- 3 3 3 tablespoons lemon juice
- 2 2 2 tablespoons honey
- 2 2 2 garlic cloves, finely minced or pressed
- 1/4 1/4 1/4 teaspoon dried basil
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1/2 1/2 1/2 cup extra virgin olive oil
Bacon Water Chestnut Rolls
By Jaclyn
Preheat oven to 350 degrees F (175 degrees C)
- 1 (8 ounce) can water chestnuts, halved
- 1/2 pound sliced bacon, cut in half
- 1/4 cup mayonnaise
- 1/2 cup packed light brown sugar
- 1/4 cup tomato-based chili sauce
Baked Anise
By Jaclyn
1. Cut up anise and put it in a pan
- Anise
- Olive oil
- Parmesan Cheese
- Bread Crumbs
Double Chocolate Cranberry Cookies
By Jaclyn
1. Preheat oven to 350 with racks in upper and lower thirds
- 16 oz. bittersweet chocolate, coarsely chopped
- 1 c. flour
- 3 T. unsweetened cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. coarse salt
- 1/2 c. unsalted butter, room temp
- 3/4 c. sugar
- 1/2 c. packed light-brown sugar
- 2 large eggs
- 1 tsp. vanilla
- 1/2 c. dried cranberries