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Recipes
Roast Chicken with Grapes, Olives, and Rosemary
By Jaclyn
Smitten Kitchen
- 3 pounds (1 1/3 kg) chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
- Table salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup seedless grapes
- 1 cup pitted Kalamata olives
- 2 small shallots, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon finely chopped fresh rosemary
Chicken and Veggie Panini
By Jaclyn
1. Combine 2 Tbl. vinaigrette and zucchini
- 1/2 cup light vinaigrette
- 1 small zucchini, sliced lenghwise
- 3/4 pound fresh mozzarella ball
- 1 lb. thin chicken breast
- 1/3 cup sun dried tomatoes packed in oil, drained and chopped
- 2/3 cup mayo
- 1 jar roasted roasted red peppers
- 1-2 loaves french bread
- 10 large fresh basil leaves, washed and patted dry
Chicken Fruit Salad
By Jaclyn
1. Combine and whisk dressing
- Raspberry dressing:
- 1/3 cup honey
- 1/4 cup raspberry or red wine vinegar
- 1/4 cup plain fat-free yogurt
- 1 T dijon mustard
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Salad:
- 2 cups grilled chicken
- 1 cup blueberries
- 1 cup quartered strawberries
- 1 cup sliced banana
- 1 cup sliced, peeled kiwi (about 3)
Chocolate Macaroons
By Jaclyn
1. Preheat over to 325 F. Line 2 large rimmed baking sheets with parchment paper
- 1 1/3 c. mini semisweet chocolate chips, divided
- 2 large egg whites
- 1/4 tsp. salt
- 1/2 c. sugar
- 1/2 tsp. vanilla extract
- 1 1/2 c. sweetened flaked coconut
Sesame-Chile Chicken with Gingered Watermelon Salsa
By Jaclyn
1. To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag
- CHICKEN:
- 2 tablespoons low-sodium soy sauce
- 1 to 2 1 to 2 tablespoons chili sauce with garlic
- 1 tablespoon dark sesame oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- SALSA:
- 2 cups diced seeded watermelon
- 1/4 cup diced yellow bell pepper
- 2 tablespoons thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoons mirin (sweet rice wine)
- 1 teaspoon fresh lime juice
- 1/8 teaspoon salt
- 1 jalapeño pepper, seeded and minced
- REMAINING INGREDIENTS:
- 1/4 teaspoon salt
- Cooking spray
- Cilantro sprigs (optional)
- Lime wedges (optional)
Spice-Rubbed and Sear-Roasted Salmon with Honey-Glazed Fennel
By Jaclyn
Heat the oven to 425°F. Make the spice rub: Mix all spice rub ingredients in a small bowl
- For the spice rub:
- 1 Tbs. ground coriander
- 2 Tbs. paprika
- 2 tsp. finely grated lemon zest
- 2 tsp. kosher salt
- For the fish and fennel:
- Four 6-oz. skinless salmon fillets
- 41/2 tsp. freshly squeezed lemon juice
- 1 Tbs. honey
- 3 Tbs. plus 1 tsp. olive oil
- 1 small fennel bulb, quartered, cored, and sliced lengthwise to yield 1-1/2 cups (save about 1/2 cup fronds for garnish)
- One -half Granny Smith apple
- Kosher salt and freshly ground black pepper
Oven Fried Chicken and Broccoli with a Honey Garlic Sauce
By Jaclyn
1. Preheat oven to 390°F
- For The Broccoli:
- 2 broccoli heads, washed and dried, cut into florets
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- Salt and pepper
- For The Chicken:
- 6 skinless chicken thighs, bone in*
- Salt and pepper to season
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 3/4 teaspoon salt (or to taste)
- 1 teaspoon paprika (sweet or smoky)
- 1 3/4 cups Panko breadcrumbs
- 1/3 cup vegetable oil
- 2 tablespoons chopped fresh parsley leaves, to serve
- For The Honey Garlic Sauce:
- 1/4 cup honey
- 1 tablespoons soy sauce
- 1 tablespoons apple cider vinegar
- 1/2 tablespoon minced garlic
- 1 teaspoons cornstarch mixed with 1 tablespoons water
Tiramisu Layer Cake
By Jaclyn
1. Preheat oven to 350 degrees F (175 degrees C)
- CAKE:
- 1 (18.25 ounce) package moist white cake mix
- 1 teaspoon instant coffee powder
- 1/4 cup coffee
- 1 tablespoon coffee flavored liqueur
- FILLING:
- 1 (8 ounce) container mascarpone cheese
- 1/2 cup confectioners' sugar
- 2 tablespoons coffee flavored liqueur
- FROSTING:
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons coffee flavored liqueur
- GARNISH:
- 2 tablespoons unsweetened cocoa powder
- 1 (1 ounce) square semisweet chocolate
Easy Caramel Apple Bars
By Jaclyn
1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray
- 1/2 cup cold butter
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1 egg
- 1 cup finely chopped peeled apple
- 3/4 cup caramel topping
- 1/4 cup Gold Medal® all-purpose flour
Candy Crunch
By Jaclyn
Melt chocolate and butterscotch bits in top of a double boiler
- 6 oz semisweet chocolate bits
- 6 oz butterscotch bits
- 1 cup peanuts
- 2 cups chow mein noodles