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Recipes
Kielbasa, Pepper, Onion and Potato Hash
By Jaclyn
1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat
- 1 (14 ounce) package turkey and pork kielbasa, cut into 1/4 inch rounds
- 1 green bell pepper, diced
- 1 yellow, red or orange bell pepper, diced
- 1 onion, diced
- 3 small or 2 large potatoes (sweet or regular), peeled and diced
- olive oil
- salt and pepper
Chicken Tetrazzine
By Jaclyn
1.) Heat oven to 350 2
- 1 pkg (7 oz) spaghetti, broken into thirds
- 1/4 c. butter or margarine
- 1/4 c. all-purpose flour
- 1/2 tsp salt
- 1 c. chicken broth
- 1 c. whipping (heavy) cream
- 2 T dry sherry or water
- 2 c. cubed cooked chicken or turkey
- 1 jar (4.5 oz) sliced mushrooms, drained
- 1/2 c. grated Parmesan cheese
Sicilian Meatball Soup
By Jaclyn
1.) In a medium bowl, mix together the ground beef, 4 T
- Meatballs:
- 1/2 lb ground beef
- 5 T. chopped fresh parsley
- 1/4 c. grated parmesan cheese, plus more for serving
- 2 T raisins
- 2 T dry bread crumbs
- 1 egg, beaten
- 5 cloves garlic, minced
- 2 1/2 tsp salt
- Soup:
- 2 T olive oil
- 2 carrots, cut into 1/4-inch dice
- 1 onion, chopped
- 2 ribs celery, cut into 1/4-inch dice
- 1 zucchini, cut into 1/4-inch dice
- 1 1/2 quarts canned low-sodium chicken broth
- 1 c. canned crushed tomatoes in thick puree
- 1/2 tsp dried rosemary, or 2 tsp chopped fresh rosemary
- 1 c. israeli couscous
Oven-baked Risotto
By Jaclyn
1.) In an oven-proof saucepan, heat oil; add onion and cook, stir until soft
- 1 T olive oil
- 1/4 c. finely chopped onion
- 3/4 c. short-grain rice (such as arborio)
- 1/4 c. water
- 1/2 c. chicken stock or reduced sodium canned broth
- 1 T butter
- 1/4 c. grated parmesan
Pumpkin Cookies
By Jaclyn
1. Preheat over to 350. Grease baking sheets
- Glaze:
- 2 1/2 c. flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 1/2 c. sugar
- 1/2 c. butter, softened
- 1 c. pumpkin
- 1 large egg
- 1 tsp. vanilla
- 2 c. powdered sugar
- 3 T. milk
- 1 T. melted butter
- 1 tsp. vanilla
Tzatziki Sauce
By Jaclyn
In a medium bowl combine all the ingredients and chill for at least 1 hour
- 1 medium cucumber, peeled, sliced in half, seeded and finely chopped
- 1 c. plain yogurt
- 1 T. olive oil
- 1 tsp. white wine vinegar
- 1/2 tsp. salt
- 1 tsp. dill
- 1 clove garlic, minced
Honey Lime Shrimp
By Jaclyn
1.) In a large ziploc bag, combine all the marinade ingredients
- 1/2 pound large shrimp, peeled and deveined
- 1/4 c. olive oil
- 2 T honey
- juice of one small lime, or half a large lime (2-3 T)
- zest of one small lime, or half a large lime
- 2 cloves garlic, smashed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Shaved Fall Vegetable Salad with Cider Vinaigrette
By Jaclyn
1.) Shave each squash slice, celery root, apple slice, and carrot into ribbons with vegetable peeler
- 1 (1 lb) butternut squash, trimmed and sliced
- 1 (12 oz) celery root, trimmed and sliced
- 1 lrg apple, cored and sliced
- 1 lrg carrot, peeled and sliced
- 1/2 tsp kosher salt, divided
- 2 T cider vinegar
- 2 T apple cider (sparkling or regular)
- 1/2 tsp honey
- 1 T oil
- arugula leaves
Creamy Butternut Squash Cinnamon Soup
By Jaclyn
1. Heat oil over medium-high heat in a large, deep saute pan until shimmering
- 2 tablespoons olive oil
- 1 1/2 pounds peeled and seeded butternut squash , cut into 1-inch chunks
- 1 large onion, cut into large dice
- 1 tablespoon butter
- 1 pinch sugar
- 3 large garlic cloves, thickly sliced
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 3 cups chicken broth, homemade or from a carton or can
- 1 1/2 cups half-and-half (or whole milk)
- Salt and freshly ground pepper, to taste
- Garnish: store-bought apple chips
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