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Recipes
Grilled BLT Pizza
By Jaclyn
1.) Heat grill to medium-low
- 1 (16 oz) pkg refrigerated pizza dough
- 3 T olive oil
- 4 oz thinly sliced prosciutto
- 2 large beefsteak tomatoes, sliced
- 4 c. arugula
Poached Halibut with Lemon-Herb Sauce
By Jaclyn
1. Combine first 7 ingredients in a food processor 2
- 3 T. olive oil
- 1 1/2 T. chopped seeded jalapeño pepper
- 1 T. grated lemon rind
- 1 1/2 T. fresh lemon juice
- 3 T. chopped fresh parsley
- 1/2 teaspoon salt
- 3 lemon sections, finely chopped
- 6 cups water
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 2 green onions, coarsely chopped
- 2 parsley sprig
- 4 (6-ounce) halibut fillets
Soy-Ginger Dipping Sauce
By Jaclyn
Stir together ingredients in small bowl
- 1/4 cup soy sauce
- 3 T rice vinegar
- 1 T minced peeled fresh ginger
- 2 tsp sugar
- 1/4 tsp sesame oil
Baked French Toast Muffins
By Jaclyn
1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon
- For the Cinnamon Streusel Topping:
- 1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)
- 2 1/2 cups milk
- 6 large eggs
- 1/2 cup granulated sugar
- 1 T. vanilla extract
- 1 tsp. ground cinnamon
- 1/4 cup cold butter
- 1/4 cup light brown sugar
- 1/4 cup all-purpose Gold Medal flour
- 1/8 tsp. ground cinnamon
- Pinch of salt
Mozzarella, Tomato, & Avocado Salad
By Jaclyn
1. In a large bowl combine the tomatoes, mozzarella, basil and parsley
- 1 container cherry tomatoes, cut in half
- 1 carton fresh mozzarella cheese pearls, drained
- 1 avocado, peeled and diced
- 1/3 cup basil, julienned
- 2 tablespoons fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
Speziale's Congo Bars
By Jaclyn
Cream margarine and brown sugar
- 2/3 cup margarine, melted
- 1 (1 lb) box light brown sugar
- 3 eggs
- 2 3/4 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1 package chocolate chips
Grilled Vegetables with Chickpea Pilaf
By Jaclyn
1.) In a 2-quart saucepan, combine all pilaf ingredients
- Pilaf:
- 1 c. uncooked bulgur
- 1 extra-large vegetarian vegetable bouillon cube
- 1/4 tsp cumin
- Dash of ground red pepper
- 1 (15 oz) can chickpeas or garbanzo beans, drained and rinsed
- Vegetables:
- 4 medium carrots, halved lengthwise
- 3 T olive oil
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp pepper
- 2 medium zucchini, cut lengthwise into 4 slices
- 2 medium yellow squash, cut lengthwise into 4 slices
- 1 large yellow bell pepper, quartered lengthwise
- 1 large onion, cut into 1/2 inch thick slices
Chipotle Bean Burritos
By Jaclyn
1.) Heat oil in a large skillet over medium heat
- 1 T oil
- 1 garlic clove, minced
- 1/2 tsp chipotle chili powder (or 1/2 tsp chili powder and 1/8 tsp ground red pepper)
- 1/4 tsp salt
- 1/3 c. water
- 1 (15 oz.) can kidney beans, drained
- 1 (15 oz.) can black beans, drained
- 3 T salsa
- Tortillas
- Mexican cheese
- Tomatoes
- Lettuce
- Scallions
- Sour cream
Chunky Vegetarian Chili
By Jaclyn
Heat the oil in a Dutch oven over medium-high heat
- 1 T vegetable oil
- 2 c. chopped onion
- 1/2 c. chopped yellow bell pepper
- 1/2 c. chopped green bell pepper
- 2 garlic cloves, minced
- 1 T brown sugar
- 1 1/2 T chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 (16 oz) cans stewed tomatoes, undrained
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
Mediterranean Chicken with Mushrooms and Zucchini
By Jaclyn
Position a rack in the center of the oven and heat the oven to 400°F
- 3 Tbs. balsamic vinegar
- 1 Tbs. plus 1 tsp. finely chopped fresh rosemary
- 1 tsp. firmly packed light brown sugar
- Kosher salt and freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 1-1/2 cups peeled red pearl onions (6 to 7 oz.), halved if large
- 8 oz. cremini (baby bella) mushrooms, stems trimmed
- 2 oz. pancetta, cut into 1/2-inch dice (about 1/3 cup)
- 4-lb. chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry
- 2 small zucchini (4 to 5 oz. each), trimmed, cut in half lengthwise and then crosswise into 1/2-inch-thick half-rounds
- 1/2 cup medium- to full-bodied red wine, such as Merlot or Syrah