Jaclyn's profile page
Recipes
Rolled Sugar Cookies
By Jaclyn
In a large bowl, cream together butter, sugar, and lemon zest until smooth
- 1 1/2 cups butter, softened
- 3 cups white sugar
- zest from 1/2 lemon
- 4 eggs
- 2 tsp vanilla extract
- 5 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Eggplant Caponata
By Jaclyn
Heat oil in skillet over medium heat
- 1/3 cup olive oil
- 3 cups peeled and diced eggplant
- 1 1/2 cups chopped onions
- 3/4 cup sliced mushrooms
- 1/3 cup chopped green peppers
- 2 minced garlic cloves
- 1 cup tomato paste
- 1 cup water
- 1/2 cup stuffed green olives, chopped
- 2 T red wine vinegar
- 1 1/2 tsp sugar
- 1 tsp salt
- sliced french bread
One Pan Mexican Quinoa
By Jaclyn
Heat olive oil in a large skillet over medium high heat
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapenos, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
Coconut Shrimp
By Jaclyn
1. Start with 3 medium bowls
- 1/3 cup all-purpose flour (or whole wheat)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs, beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp, peeled and deveined
- vegetable oil or coconut oil
Hidden Valley Ranch Oyster Crackers
By Jaclyn
Whisk together first 5 ingredients and pour onto crackers
- 3/4 cup vegetable oil
- 1 envelope (1 oz) Hidden Valley Original Ranch Salad Dressing Mix
- 1/4 tsp lemon pepper
- 1/4 tsp garlic powder
- 12 - 16 oz box oyster crackers
Hot Artichoke Dip
By Jaclyn
Chop artichoke hearts and then mix all ingredients
- 14 oz can of artichoke hearts, drained (not marinated)
- 2 (4 oz) cans chopped green chiles
- 1 cup mayonnaise
- 6 oz monterey cheese
- 1/2 cup fresh parmesan cheese
Pasta Puttanesca
By Jaclyn
Heat a large high-sided sauté pan over medium heat
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, minced
- 4 anchovy fillets
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon crushed red pepper
- 4 cups unsalted chicken stock
- 12 ounces bucatini or thick spaghetti
- 1 pint multicolored cherry or grape tomatoes, halved
- 2 tablespoons unsalted tomato paste
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 24 pitted kalamata olives, chopped
- 3 tablespoons capers
- 1/8 teaspoon salt
Kielbasa
By Jaclyn
Cook kielbasa in water. Bring to a boil then simmer for 10 minutes
- 1 lb kielbasa
- 3/4 cup soy sauce
- 1 cup sugar
- 1/3 cup vermouth
Roasted Cauliflower with Dijon Vinaigrette
By Jaclyn
1. Preheat oven to 350°. 2
- 1 (1-ounce) slice sourdough bread
- 1 head cauliflower
- 7 tsp extra-virgin olive oil, divided
- 1/4 tsp salt, divided
- 1/4 tsp black pepper
- 2 cups water
- 1/8 tsp fresh lemon juice
- 3 T chopped fresh parsley
- 1 T minced fresh garlic
- 2 tsp grated lemon rind
- 2 tsp Dijon mustard
- 4 tsp rice vinegar
- 4 tsp canola oil
- 2 tsp capers, rinsed, drained, and chopped
Cobb Salad with Poached Eggs
By Jaclyn
In a small bowl, whisk together oil, vinegar and mustard
- 2 T. olive oil
- 2 T. red wine vinegar
- 1 tsp. Dijon mustard
- 2 Poached Eggs
- Mixed Greens
- Favorite Salad Toppings