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Recipes
Scungilli / Conch Salad
By Jan_C
WW 4 points
- 1 can (29 oz.) petite scungilli
- 1/4 C celery
- 1 clove garlic, minced
- 1/4 C green pepper
- 1/2 C cucumber
- 2/3 C fresh grape tomatoes, halved
- 2/3 C kalamata or black olives
- 1/3 C lime juice
- hot pepper and salt to taste
Mediterranean Summer Pasta with Salsa Cruda
By Jan_C
Recipes courtesy Melissa d'Arabian
- 1/2 cup flavorful pitted olives, lightly chopped
- 2 ripe tomatoes, seeded and chopped
- 2 to 3 tablespoons chopped fresh mint
- 2 tablespoons capers
- 1 clove garlic, smashed
- 1 teaspoon red pepper flakes
- 1 teaspoon orange zest
- 1/3 cup olive oil
- Kosher salt and freshly cracked pepper
- 12 ounces angel hair pasta
- Parmesan, for grating
Tuna Tartare in Cucumber Cups
By Jan_C
STEP 1: Gather all ingredients for the recipe
- 1 hot house cucumber, cut into 1 inch thick rounds
- 1/4 pound sushi-grade tuna, diced
- 1/2 tsp finely chopped shallot
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. tamari (soy sauce)
- 1/2 tsp hot sauce
- 3 Tbsp. sliced fresh chives
- wasabi paste for added kick (optional)
- toasted sesame seeds for garnish (optional)
Crockpot Beef Stew
By Jan_C
1. Place the potatoes and carrots into a 5-7 quart slow cooker
- 1 1/2 lbs. small white or red potatoes, peeled and halved
- 1 lb. carrots, peeled and cut crosswise into 3/4 in. slices
- 2 1/2 lbs. lean beef stew meet, trimmed
- 1 medium onion, chopped (about 1 cup)
- 1 6 oz. can tomato paste
- 2 C. water
- 2 T. brown sugar
- 1 T. Worcestershire sauce
- 2 T. cider vinegar
- 1/2 tsp. salt or celery salt
- 1/4 tsp. black pepper
- 1 T. cornstarch + 1 T. water
Fried Chicken
By Jan_C
I feel this recipe is GREAT for technique: Brining the chicken before frying; leaving the dredged chicken for 1/2 ...
- Brine:
- 2 whole chickens, cut into 10 pieces (breasts cut in half)
- 9 cups chicken stock
- 1 cup pickle brine (can be store-bought pickles and use that brine)
- 2 1/2 tablespoons salt
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon yellow mustard seeds
- 1 bay leaf
- 1 orange, quartered
- 1/2 head garlic, split
- 1/2 bunch fresh thyme
- For Dredge:
- 1 quart all-purpose flour
- 1 cup cornmeal
- 1/2 cup cornstarch
- 2 tablespoons chicken spice, recipe follows
- 2 tablespoons seafood seasoning, such as Old Bay
- 4 teaspoons paprika
- 4 teaspoons kosher salt
- 2 teaspoons ground celery seeds
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
Smoked Pork Loin with Fiery Sweet Red Pepper Sauce
By Jan_C
Hint: The meat is brined overnight, and the sauce should stand overnight
- STUFFING:
- 1 (3-4 lb.0 pork loin (cut jelly-roll style)
- 2 C. water
- 1/2 C. kosher salt
- 1/2 C. brown sugar
- 5 cloves garlic, crushed
- 1 T. whle peppercorns
- 4 1/2 C. apple cider
- 2 1/2 C. red grape juice
- 1 lb. ground pork
- 1/4 C. extra virgin olve oil
- 1 medium onion
- 1 T. sage, chopped
- 2 T. fennel seeds
- 2 T. rosemary
- 1 T. dried basil
- 1 T. dried thyme
- 1/2 tsp. salt
- 2 T. black pepper
- 5 cloves garlic, minced
- 1/4 C. pie nuts, toasted and ground (optional)
- 2 eggs, beaten
- FIERY SWEET RED PEPPER SAUCE:
- 1 12-oz. jar roasted red peppers, cut into strips
- 1 C. sugar
- 2 T. crushed red pepper flakes
- 2 cloves garlic, crushed
Cherry Tomatoes Stuffed with Olives
By Jan_C
Combine this with Grapes Stuffed with Goat Cheese
- 2 dozen cherry tomatoes
- 1/4 cup green olives, pits removed
- 1/4 cup kalamata olives, pits removed
Deviled Eggs with Bacon and Cheese
By Jan_C
Hard-boil the eggs, let cool, and slice in half
- 6 eggs
- 1/4 C mayonnaise
- 1 1/2 Tsp. mustard
- 2 slices bacon
- 1 T finely shredded Cheddar cheese
- and/or 1 T Parmesan or Pecorino Romano
- Horseradish to taste.
- Tabasco to taste.
Spaghetti with My Mamas Meatballs
By Jan_C
Recipe courtesy Rocco DiSpirito
- Olive oil cooking spray
- 2 cloves garlic, chopped
- 1/2 cup chopped onion
- Dried red chili flakes
- 1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
- 1 1/2 cups red pack tomato puree
- 1 1/2 cups red pack diced tomatoes
- 1/2 medium eggplant, halved lengthwise
- Salt
- 6 ounces lean ground turkey breast, such as Jennie-O
- 4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
- 2 ounces extra-lean ground pork, such as Farmer John's
- 1 egg white
- 1/4 cup fresh parsley leaves, chopped
- 1/2 ounce Parmigiano-Reggiano
- 2 cups puffed kamut
- 6 ounces 100-percent kamut spaghetti
Deviled Eggs - 5 Ways
By Jan_C
For classic deviled eggs: 1
- For basic deviled eggs:
- 12 large eggs
- 1 tsp. baking soda
- Ice water
- 6 T mayonnaise
- 2 t mustard
- 1 pinch cayenne pepper
- Salt and black pepper
- Paprika (for dusting)