Jaclyn's profile page
Recipes
Lemon Sugar Baked Donuts
By Jaclyn
1. Adjust oven racks to center position and preheat oven to 425°F
- FOR THE COATING:
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons butter, melted
- 1 tablespoon freshly-squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons grated lemon zest
- 1/2 cup sugar
- 4 teaspoons grated lemon zest
- 6 tablespoons butter, melted
Ponzu-Glazed Flank Steak
By Jaclyn
1.) Preheat broiler or grill
- 2 T fresh lemon juice
- 2 T fresh lime juice
- 2 T low-sodium soy sauce
- 1 T honey
- 1 (1 lb) flank steak, trimmed
Fluffy Lemon Buttermilk Pancakes
By Jaclyn
1. Preheat a griddle or large skillet over medium-low heat
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp kosher salt
- 1 cup buttermilk, at room temperature
- 1 tsp pure vanilla extract
- 1 tsp lemon zest (from 1 lemon)
- 3 eggs, divided, at room temperature
Chicken Avocado Salad with Honey Lime Dressing
By Jaclyn
1.) Marinate chicken breasts in a bowl with all marinade ingredients
- Marinade:
- 2 lbs, boneless, skinless chicken breast, pounded thin
- 1 T olive oil
- 1 tsp salt
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Dressing:
- 2 T cider vinegar
- zest and juices of 3 lines
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 c. honey
- 1/4 c. vegetable oil
- Salad:
- 4 large tomatoes
- 2 large avocados
- Lettuce
Flank Steak Tacos with Avocado-Lime Salsa
By Jaclyn
1.) Combine first 5 ingredients in a small bowl
- 1 T chili powder
- 2 tsp grated lime rind
- 1/2 tsp salt
- 1/2 tsp chipotle chili powder
- 1/4 tsp ground black pepper
- 1 (1 lb) flank steak, trimmed
- 1 c. diced peeled avocado
- 3/4 c. finely chopped tomato
- 1/3 c. finely chopped sweet onion
- 1/2 tsp lime rind
- 2 T fresh lime juice
- 1/4 tsp salt
- 1/2 tsp hot sauce
- 8 corn tortillas
- 2 c. thinly sliced green cabbage
Broccoli/Cauliflower Casserole
By Jaclyn
Cook vegetables. Set aside
- 1 (16 oz) pkg frozen broccoli cuts
- 1 (16 oz) pkg frozen cauliflower cuts
- 2 T margarine
- 2 T flour
- 1 tsp salt
- 1 1/4 cups milk
- 2 (3 oz) pkg cream cheese, cut up
- bread crumbs
- butter
Marinated Eggplant with Chickpea Puree, Roasted Peppers and Watercress
By Jaclyn
Spread sliced eggplant on a baking sheet and salt generously on both sides
- 1 pound eggplant, cut into 3/4 inch slices
- kosher salt
- 3 tablespoons plus 1 teaspoon extra virgin olive oil
- 1/4 cup thinly sliced yellow onion
- 1 garlic glove, thinly sliced
- 1 teaspoon fennel seeds
- 1 tablespoon capers, drained
- 1 14-ounce can Italian plum tomatoes
- freshly ground pepper
- 6 basil leaves
- 1/4 cup chopped flat leaf parsley
- 1/2 cup marinated chickpeas (recipe below)
- 4 ciabatta rolls
- 1/2 cup roasted red peppers
- 1 cup watercress
- 1 teaspoon balsamic vinegar
Avocado Chicken Melt
By Jaclyn
1. Preheat oven to 350. Combine cornmeal and garlic salt in a large plastic food storage bag
- 4 boneless, skinless, thin sliced chicken breasts
- 1/2 cup cornmeal
- 1 tsp garlic salt
- 2 T vegetable oil
- 1/2 firm, ripe avocado, peeled and thinly sliced
- 1 cup shredded Monterey Jack cheese
- 1/2 cup plain yogurt
- 1/4 cup chopped red bell pepper
- 4 wheat bread slices toasted
Fried Okra by Paula Deen
By Jaclyn
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F
- oil, for frying
- 1/2 c. cornmeal
- 1 c. all-purpose flour
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk (or 1/2 c. milk with 1/2 T. lemon juice)
Butterscotch Bark
By Jaclyn
Toast coconut on baking sheet at 350 for 5 minutes
- 1 cup shredded toasted coconut
- 1 cup semisweet chocolate chips
- 12 graham crackers
- 12 T unsalted butter
- 1/2 cup light brown sugar