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Recipes
Chili-Espresso Rubbed Steaks with Warm Tomato Sauce
By Jaclyn
1. Combine first 6 ingredients; stir well
- 2 tsp espresso powder or instant coffee
- 1 tsp garlic salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp freshly ground black pepper
- 2 (12-oz) flat-iron steaks (or flank steak)
- 1 cup grape tomatoes
- 2 T. chopped fresh parsley
- 1 tsp extra-virgin olive oil
- 1 tsp sherry vinegar
Wild Salmon, Asparagus, and Shiitakes in Parchment
By Jaclyn
1. Preheat oven to 400 degrees with racks in upper and lower thirds
- 8 ounces shiitake mushrooms, trimmed and thinly sliced
- 8 ounces medium asparagus (about 1/2 bunch), trimmed and halved lengthwise
- 4 scallions, thinly sliced
- 1/4 cup extra-virgin olive oil
- Zest of 1 lemon, plus lemon wedges for serving
- Coarse salt and freshly ground pepper
- 1/4 cup water
- 4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)
Peanut Brittle (Microwave Oven)
By Jaclyn
1. Line a baking sheet with aluminum foil, spray with non-stick cooking spray and set aside
- 1 1/2 c. lightly salted peanuts
- 1 c. white sugar
- 1/2 c. light corn syrup
- 1 pinch salt
- 1 T. butter
- 1 tsp. vanilla extract
- 1 tsp. baking soda
Coconut Rice Pudding
By Jaclyn
1. Combine 1st 4 ingredients in heavy large saucepan
- 2 c. reduced fat milk
- 2/3 c. basmati rice
- 1/4 c. sugar
- 1/2 c. sweetened flaked coconut
- 2 (14 oz) cans light unsweetened coconut milk, divided
Coconut Cake
By Jaclyn
1. Preheat oven to 350 degrees
- For the Frosting:
- 2 cups Flour (whisked)
- 1 1/2 cups Granulated Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1/3 cup Vegetable or Canola Oil
- 4 tablespoons Unsalted Butter
- 2 Eggs
- 3 Egg Yolks
- 1/3 cup Buttermilk
- 1 tablespoon Vanilla Extract
- 1 tablespoon Spiced Rum (optional)
- 1/2 cup Heavy Cream (whipped to soft peak)
- 2 cups Granulated Sugar
- 2 pints Sour Cream
- 6 cups Flaked Coconut
Crispy Autumn Kale Salad
By Jaclyn
1. Preheat oven to 350 degrees F
- 1 large bunch of kale, torn from stems and torn into pieces
- 2 teaspoons olive oil
- 2 teaspoons fresh apple cider
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 shallot, diced
- 1 clove of garlic, minced
- 1 small sweet potato, diced
- 1 apple, diced
- 1/4 teaspoon cinnamon
- 1/4 cup pomegranate seeds
Crusty French Boules
By Jaclyn
1. To prepare the pâte fermentée, weigh or lightly spoon 4
- Pate Fermentee:
- 5.63 ounces all-purpose flour, divided (about 1 1/4 cups)
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm water (100 to 110 degrees)
- Cooking spray
- Dough:
- 3/4 cup warm water (100 to 110 degrees)
- 1 teaspoon active dry yeast
- 9 ounces all-purpose flour (about 2 cups)
- 4 ounces bread flour (about 2/3 cup)
- 1 teaspoon salt
- 1 tablespoon cornmeal
Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
By Jaclyn
FOR THE BLACKBERRY BALSAMIC VINAIGRETTE DRESSING: Mix everything well
- FOR THE BLACKBERRY BALSAMIC VINAIGRETTE DRESSING:
- 1/2 cup blackberries
- 2 tablespoons white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon soy sauce
- 1 large clove garlic, minced
- salt and pepper to taste
- FOR THE FRIED GOAT CHEESE:
- 8 ounces goat cheese, either sliced into 1/4 inch thick discs or formed into small balls
- 1/4 cup flour
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs (or breadcrumbs)
- FOR THE SALAD:
- 1/2 pound chicken breasts
- 6 cups lettuce
- 1 cup blackberries
- 1 avocado, sliced
- 1/4 cup red onion, sliced
Spaghetti with Pinot Grigio and Seafood
By Jaclyn
Bring a large pot of salted water to a boil over high heat
- 1 pound spaghetti pasta
- 1/4 cup olive oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- 3/4 cup chopped sun-dried tomatoes
- 1 1/2 cup Pinot Grigio (or other white wine)
- 1 pound mixed frozen seafood (I used a shrimp, calamari, and scallop blend from Trader Joes)
- 2 pounds clams, washed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups arugula
Buttermilk Potato Salad
By Jaclyn
Boil potatoes in a large pot of salted water until fork tender, about 15 minutes
- 2 lb. red potatoes
- 1/3 cup mayo
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1/4 cup fresh chives
- 1 Tbl. minced parsley
- 1 tsp. sugar
- Salt to taste