Jaclyn's profile page
Recipes
Tangy Chicken Wings
By Jaclyn
1. Preheat oven to 400 2
- Wings:
- 1/2 cup soy sauce
- 1/2 cup Italian-style salad dressing
- 3 pounds chicken wings, cut apart at joints, wing tips discarded
- Sauce:
- 1/4 cup butter
- 1 teaspoon soy sauce
- 1/4 cup hot pepper sauce (such as Frank's or Texas Pete)
Mostaccioli Kidney Bean Salad
By Jaclyn
1.) In a small nonmetal bowl, combine all dressing ingredients and mix well
- Dressing:
- 1/4 c. white wine vinegar
- 1/4 c. olive oil
- 4 tsp. chopped fresh dill
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 garlic clove, minced
- Salad:
- 5 oz (1 1/2 c.) uncooked Mostaccioli (or other type of pasta)
- 1 (15.5 oz) can red kidney beans, drained, rinsed
- 1 c. sliced zucchini
- 1 sm. red bell pepper, cut into slices
- 2 tomatoes, chopped
- 1/2 c. shredded Parmesan cheese
Baked Sweet & Sour Chicken
By Jaclyn
INSTRUCTIONS 1. Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then re...
- Chicken Breading
- 3-4 boneless, skinless chicken breasts (1 1/2 pounds), cut in bite-size pieces)**
- 3 eggs
- 1/2 cup flour
- 1 1/3 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon onion powder
- Sweet and Sour Sauce
- 1/2 cup pineapple juice (from 20 oz. pineapple tidbits can below)
- 1 cup red wine vinegar
- 1 1/2 cups sugar
- 1/4 cup + 2 tablespoons ketchup (6 tablespoons)
- 1 small onion, diced
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ginger powder
- Vegetables/Pineapple
- 1 (20 oz) can pineapple tidbits
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup carrots, sliced as THIN as possible (2-3 carrots)
Sparkling Raspberry Lemonade
By Jaclyn
1. Combine frozen raspberries, sugar, and 1/2 c
- 1 12 oz pkg frozen unsweetened raspberries
- 1 c. sugar
- 1/2 c. water
- 1 1/2 T. finely grated lemon peel
- 1 c. fresh lemon juice
- 1 1 liter bottle chilled sparkling water
Pan-Fried Cod with Mustard Caper Sauce
By Jaclyn
1. In a small bowl, stir together the mustard, capers, tarragon (if using), 2 tablespoons of the oil, and 2 tablesp...
- 2 T. whole-grain mustard
- 1 T. capers, drained
- 1 T. chopped fresh tarragon (optional)
- 4 T. plus 1 tsp olive oil
- 4 6-oz pieces skinless cod, halibut, or striped bass fillet
- kosher salt and black pepper
Marinated Peppers and Mozzarella
By Jaclyn
Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 mi...
- 4 cups baby sweet peppers
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, crushed
- 1 tsp grated lemon rind
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 3 ounces fresh baby mozzarella balls
- 1/4 cup fresh small basil leaves
- 1 tsp fresh lemon juice
Chicken Piccata - SIMPLE
By Jaclyn
Coat 4 chicken cutlets (about 1 lb) in a mixture of 2 Tbls
- 1 lb. chicken breasts
- 2 T. Flour
- 1/4 tsp. salt
- 2 tsp. olive oil
- 3/4 c. chicken broth
- 1/4 c. lemon juice
- 2 tsp. cornstarch
- 2 tsp. butter
- 2 tsp. capers
Thai Butternut Coconut Curry Soup
By Jaclyn
Instructions for roasting the squash 1
- Ingredients for roasted squash:
- 1 large butternut squash
- 1 T extra virgin olive oil
- Ingredients for the soup:
- 2 T extra virgin olive oil
- 2 medium large onions
- 2 stalks celery
- 4 cloves garlic
- 1 inch piece fresh ginger, coarsely chopped
- 1 tsp crushed coriander seed
- 1 T mild curry powder
- 2 quarts low sodium chicken broth
- 1 T brown sugar
- 1 large sweet potato, peeled and chopped in 2-inch pieces
- 1 large butternut squash, roasted as directed
- 1 tsp Sriracha chili sauce
- 2 tsp sea salt
- 20 ounces coconut milk, about 1 1/2 cans
Citrus Herb Orzo Salad
By Jaclyn
1. In a small bowl, mix the zest of one orange and the olive oil
- 1/2 c. olive oil
- zest of 1 orange
- 8 cups vegetable broth
- 1 lb orzo pasta
- 3 oranges
- 1 grapefruit
- 1 small red onion, halved and thinly sliced
- 1/4 c. chopped fresh mint leaves
- 1/2 c. chopped fresh basil leaves
- 1 tsp. kosher salt
Caramel Buttercream
By Jaclyn
Beat the butter until smooth
- 3/4 cup softened butter
- 3 cups powdered sugar
- 2/3 cup salted caramel sauce, room temperature
- 1/4 teaspoon salt
- 1-2 tablespoons heavy cream or milk