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Recipes
Caesar Dressing
By Jaclyn
1. Place 2 T. mayo, 2 tsp dijon, 2 pressed garlic cloves, 1/3 c
- 2 T. mayo
- 2 tsp Dijon mustard
- 2 large garlic cloves, pressed
- 1/3 c. fresh squeezed lemon juice (about 2 1/2 lemons)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 c. mild olive oil
- 1/2 c. shredded parmesan cheese
Seared Steaks with Caper-Tarragon Butter
By Jaclyn
1.) In a medium bowl, mash butter with capers, tarragon, garlic, Worcestershire sauce, 1/4 tsp each salt and pepper
- 4 oz. (1/2 c.) unsalted butter, softened
- 3 T. capers, rinsed, drained, patted dry & chopped
- 2 T. chopped fresh tarragon
- 1 small clove garlic, minced & mashed to a paste
- 1/2 tsp. worcestershire sauce
- 2 boneless rib-eye steaks, cut into 2 portions
- 2 T. olive oil
Turkey Burgers with Cranberry Relish
By Jaclyn
To make the cranberry relish, in a small bowl, stir together the cranberry sauce, horseradish, lemon juice, cinnamo...
- For the cranberry relish:
- 1 cup whole-berry cranberry sauce
- 2 Tbs. freshly grated or prepared horseradish
- 2 tsp. fresh lemon juice
- Pinch of ground cinnamon
- Pinch of ground cloves
- Salt and freshly ground pepper, to taste
- For the turkey burgers:
- 1 Tbs. unsalted butter
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped yellow onion
- 1 1/2 lb. ground turkey
- 1 cup day-old small corn bread cubes
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh sage
- 1 Tbs. chopped fresh thyme
- 1 tsp. poultry seasoning
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 egg
- 4 sandwich rolls, preferably freshly baked
Main Dish Minestrone
By Jaclyn
1.) In a 4-quart saucepan, heat water to boiling over medium-high heat
- 3/4 c. water
- 1 c. chopped onions
- 2 sm. unpeeled red potatoes, cubed (1 cup)
- 1/2 c. chopped carrot
- 1/2 c. chopped celery
- 1/3 c. chopped green bell pepper
- 2 large cloves garlic, finely chopped
- 1 box (9 oz) frozen spinach
- 1/4 c. uncooked orzo or broken spaghetti
- 2 cans (14 oz) chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (8 oz) no salt added tomato sauce
- 1/4 c. fresh parsley, chopped or 1 T dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
Tortilla Soup
By Jaclyn
1. Heat 1/2 T vegetable oil in a large pot over medium heat
- 1/2 T. vegetable oil, plus more for frying
- 1 large onions, chopped
- 4 cloves garlic, minced
- 1/2 T plus 3/4 tsp. coarse kosher salt
- 1/2 tsp cumin
- 1/4 tsp red chile flakes
- 6 cups reduced-sodium chicken broth
- 1 can (14 oz.) diced tomatoes
- Juice of 1 limes
- 1 pkg (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips
- 2 lb boneless, skinless chicken breast, cut into 1/4-in.-thick strips
- 1 zucchini, diced
- 1 can (14 oz) black beans, drained and rinsed
- Sliced avocado, sour cream, grated Monterey jack cheese, and/or sliced green onions for topping
Roasted Cauliflower and Chickpea Tacos
By Jaclyn
1. Preheat oven to 400 degrees
- For the Tacos:
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tsp. sea salt
- 1 T. fresh lime juice
- 1 T. olive oil
- 1 T. water
- 1 (15 oz.) can of chickpeas, drained and rinsed
- 1 small head cauliflower, washed and cut into bite-size florets
- Corn tortillas
- 1 cup broccoli slaw or finely chopped cabbage
- 1 jalapeño, sliced, seeds removed
- 1 large avocado, seed removed and diced
- For the Lime Crema:
- 1 cup plain Greek yogurt or sour cream
- 1/8 cup fresh lime juice
- Salt and pepper, to taste
Carmelized Fennel and Onions Grilled Pizza
By Jaclyn
Pizza Dough: 1. Pour 1 c. warm water into a medium bowl; add sugar and sprinkle with yeast
- Pizza Dough:
- 1 - 1 tsp. sugar
- 1 - 1 packet (1/4 oz) active dry yeast
- 2 - 2 tsp extra-virgin olive oil, plus more for bowl and brushing
- - coarse salt and ground pepper
- 2 1/4 - 2 1/4 c. bread flour or all-purpose flour, plus more for work surface
- Tomato Sauce:
- 3 - 3 T extra-virgin olive oil
- 2 - 2 garlic cloves, minced
- 1/4 - 1/4 tsp red pepper flakes
- 1 - 1 can (28 oz) whole peeled tomatoes
- - coarse salt and ground pepper
- - Fresh basil leaves
- Caramelized Fennel and Onions:
- 1 - 1 T extra-virgin olive oil
- 1 - 1 fennel bulb, trimmed, cored, and thinly sliced
- 1 - 1 large onion, halved and thinly sliced
- - coarse salt and ground pepper
Peanut Butter Cup Blonde Brownies
By Jaclyn
1. Preheat oven to 350°. 2
- 1 1/4 c. flour
- 1 c. sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/3 c. creamy peanut butter
- 1/4 c. butter, melted and cooled slightly
- 2 T. buttermilk
- 1 tsp. vanilla
- 2 large eggs, lightly beaten
- 1/4 c. semisweet chocolate chips
- Peanut butter cups, coarsely chopped
Egg White Frittata with Lox & Arugula
By Jaclyn
1.) Put an oven rack in the center of the oven
- 8 egg whites, at room temperature
- 1/2 cup whipping cream
- 6 oz lox, chopped into 1/2-inch pieces
- 1 lemon, zested
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 T. olive oil
- 2 packed cups (2 ounces) arugula
- 1 clove garlic, minced
Cheese and Sage Biscuits
By Jaclyn
1. Preheat oven to 450 degrees
- 4 cups all-purpose flour (spooned and leveled), plus more for working
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons coarse salt
- 2 cups shredded monterey jack cheese
- 2 tablespoons chopped fresh sage
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 1/2 cups low-fat buttermilk