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Recipes
Spicy Chicken Oriental Primavera
By Jan_C
1. In a large pot, cook the pasta al dente according to package directions
- 6 oz. linguine
- 2 C shredded cooked chicken
- 1 red bell pepper, julienned
- 1 yellow pepper, julienned
- 2 C sliced mushrooms (1 8 oz. pkg.)
- 8 green onions, chopped
- 1 T canola oil
- 1 C reduced sodium chicken broth
- 1/4 C sherry
- 2 rounded T hoisin sauce
- 2 T reduced sodium soy sauce
- 2 T seasoned rice wine vinegar
- 1 T fresh orange zest
- 1/2 tsp. chili flakes
- 1 T cornstarch
- 1 T sesame oil
- 2 cloves garlic
Standing Prime Rib Roast
By Jan_C
There are several ways to cook a standing rib roast
- Standing Rib Roast
Sausage, Kale, and Lentil Soup
By Jan_C
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 1 pound hot sausage, bulk or casing removed
- 1 onion, chopped
- 2 ribs celery, chopped, leafy tops reserved
- 1 large carrot, peeled and chopped
- 1 large Idaho (russet) potato, peeled and chopped into small dice
- 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 2 large cloves garlic, chopped or sliced
- 1/2 tablespoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
- 1/4 cup tomato paste
- 1 cup white wine
- Freshly grated nutmeg
- 1 3/4 cups lentils
- 4 cups chicken stock
- 2 cups water
Peanut Butter Chocolate Dessert
By Jan_C
Decadent barely describes how glorious this dessert is! Peanut Butter Chocolate Dessert is a way to get to any choc...
- 20 chocolate cream-filled chocolate sandwich cookies, divided
- 2 tablespoons butter, softened
- 1 (8 ounces) package cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 1/2 cups confectioners' sugar, divided
- 1 (16 ounces) carton frozen whipped topping, thawed, divided
- 15 miniature peanut butter cups, chopped
- 1 cup cold milk
- 1 (3.9 ounces) package instant chocolate fudge pudding mix
Shrimp Stuffed Sweet Potatoes
By Jan_C
Preheat the oven to 350 degrees F
- 3 large sweet potatoes
- 1 tablespoon olive oil
- 1 pound shrimp, peeled, diced
- 1 cup spinach
- 1 clove garlic, crushed
- Sea salt and freshly ground black pepper
- 1/4 cup sour cream
- 3/4 cup grated Monterey Jack cheese
Soba Noodles with Shrimp, Snow Peas, and Carrots
By Jan_C
In small bowl, place peanut butter, ginger, soy sauce, vinegar, sesame oil, and cayenne pepper sauce; set aside
- 1/4 cup creamy peanut butter
- 2 teaspoons peeled grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon distilled white vinegar
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon cayenne pepper sauce
- Salt
- 1 package (8 ounces) soba noodles, (100 percent buckwheat)
- 1/2 bag (10 ounces) shredded or matchstick carrots, (about 1 1/2 cups)
- 1 pound large shrimp, shelled and deveined, with tail part of shell left on if you like
- 4 ounces snow peas, strings removed
- 1/2 cup (packed) fresh cilantro leaves, chopped, plus additional sprigs for garnish
Athens Foods | Chicken Florentine Phyllo Petites
By Jan_C
Squeeze water from thawed spinach In a medium bowl, combine spinach, cheese and diced chicken
- 4 Tablespoons frozen, chopped spinach, thawed
- 2 Tablespoons light garlic and herb cheese, such as Boursin
- 1/2 cup precooked chicken breast
- 1/4 " diced, such as Perdue Chicken Short Cuts (Grilled Italian Style)
- Pine nuts, toasted, for garnish
- 15 Athens® Mini Fillo Shells (1 box)
Breaded (Skinless) Chicken Marsala
By Jan_C
In a bowl large enough to hold all of the chicken, whisk together the soy sauce, Marsala, Worcestershire sauce, Dij...
- 1/2 cup soy sauce
- 1/2 cup Marsala wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 cup canola oil
- 1 whole chicken, cut into 10 pieces (the 2 breasts split into 2 even pieces; 2 wings; 2 drumsticks; and 2 thighs)
- 1 cup toasted bread crumbs
- 3 tablespoons unsalted butter, melted
- Kosher salt
- Lemon wedges, for garnish
Lentil and Chickpea Salad
By Jan_C
I didn't have any pomegranate molasses (don't actually know what it is) so I made the recipe without it, and it was...
- 1 tablespoon olive oil
- 2 yellow onions, peeled and sliced
- 3 garlic cloves, finely chopped
- 6-8 Swiss chard leaves, julienned (stalks removed)
- 6 cups water
- 3/4 cup dried petite green lentils
- 2 teaspoons salt
- 1 (15.5-ounce) can no-salt-added chickpeas, rinsed and drained
- 1 tablespoon pomegranate molasses (available at Whole Foods)
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper