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Recipes
Grilled Pork Tenderloin in Charred-Chili Adobo
By janicecraig
Preheat oven to 500°. Roast cascabel, ancho, guajillo, and pasilla chiles on a rimmed baking sheet until completel...
- 8 dried cascabel or 2 pasilla chiles, seeds removed
- 3 ancho chiles, seeds removed
- 3 dried guajillo chiles, seeds removed
- 3 pasilla chiles, seeds removed
- 6 red jalapeños or Fresno chiles, halved, seeds removed
- 6 garlic cloves
- 4 corn tortillas, plus more, warmed, for serving
- 1 teaspoon Mexican or Italian oregano
- ½ teaspoon cumin seeds
- 3 whole cloves
- 1 teaspoon allspice berries
- 2 cups fresh orange juice
- ½ cup kosher salt
- 2 pork tenderloins (about 2 pounds total), trimmed, silver skin removed
- Guacamole, Grilled Salsa Roja and Avocado-Tomatillo Salsa Verde, and lime wedges (for serving)
Jambalaya
By janicecraig
In a small bowl toss diced chicken with 1 Tbs
- Tbs. olive oil
- 1 lb. boneless, skinless chicken thighs, chopped into 1” pieces
- 1 lb. andouille sausage, sliced into rounds
- 1 lb. shrimp, peeled and deveined
- 2 celery stalks, diced
- 1 med. onion, diced
- 3 Tbs. garlic, minced
- 3 lg. green bell peppers, diced
- 1 jalapeno, diced
- 2 Tbs. tomato paste
- 1-14.5 oz can diced tomatoes
- 3 Cup chicken stock
- 2 tsp. worcestershire sauce
- 4 tsp. Louisiana hot sauce
- 1-1/2 Cup long grain white rice, rinsed
- 4 Tbs. Creole Spice – divided (more or less depending on brand)
- 1 bay leaf
- green onion for garnish
Two Two Easy Peach Cobbler
By janicecraig
Instructions Preheat oven to 350°
- 1 large (29) ounce can sliced peaches - drained
- 2 sticks or 1 cup of butter - melted
- 2 cups sugar
- 2 cups flour
- 2 cups milk
- 2 teaspoons baking powder
Parmesan-Rosemary Crackers
By janicecraig
The cracker dough should chill in the fridge ideally for 24 hours — my dough basically just chilled overnight, b...
- Also: Bake these the day you serve them. They don’t keep well.
- 3/4 3/4 3/4 cup all-purpose flour
- 1 1 1 teaspoon coarse salt
- Pinch Pinch of white pepper (didn’t have, so didn’t use)
- 2 2 2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
- 3 3 3 tablespoons chilled unsalted butter, cut into small pieces
- 1 1 1/2 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese
- 5 5 5 tablespoons sour cream
- 1 1 to large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)
Marinated Tuna Steak
By janicecraig
In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, or...
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon ground black pepper
- 4 (4 ounce) tuna steaks
Coconut Cream Pie
By janicecraig
An old classic that relies on a few new tricks—toasted-coconut milk, the use of gelatin, and the incorporation of...
- For the crust:
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 1/4 cups all-purpose flour, plus more for surface
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- For the filling:
- 3 cups unsweetened coconut flakes
- 2 1/2 cups whole milk, divided
- 2 1/4 cups coconut milk (not low-fat)
- 1 (1/4-ounce) envelope powdered unflavored gelatin (about 1 tablespoon)
- 7 large egg yolks
- 1 cup sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla paste or extract
- 1 1/2 cups heavy cream
- A 9" pie pan
Mona's Crab Cakes
By janicecraig
Pour 1/2 cup milk over crumbs to moisten add dash worchestershire add dash tabasco add 1 tsp finely chopped green b...
- 1 lb crab meat - backfin preferably and NOT from Indonesia (it is too sweet)
- salt and pepper lightly
- 1 egg beaten lightly
- 1 tsp wet mustard
- 1 heaping tablespoon mayo
- 3/4 c cracker crumbs (not seasoned)
- 1/2 cup milk
- worchestershire sauce
- tabasco
- bell pepper
Shrimp Arrabbiata
By janicecraig
Preparation 1. Bring a medium saucepan of water to a boil over high heat
- 8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni
- 12 ounces peeled and deveined extra-large shrimp
- 3/8 teaspoon kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/3 cup dry white wine
- 2 cups canned crushed tomatoes
- 2 tablespoons grated pecorino Romano cheese
- 1/4 cup thinly sliced fresh basil
- 1 tablespoon fresh lemon juice
Chicken and Dumplings
By janicecraig
Serves: 6 to 8 Hands On Time: 30 minutes Total Time: 45 minutes
- Stew
- 1 1 1 tablespoon unsalted butter
- 1 1/2 1 1/2 1/2 teaspoons vegetable oil
- 2 2 2 carrots, peeled and diced
- 1/2 1/2 1/2 yellow onion, diced
- 1 1 1 bay leaf
- 3 3 3 cloves garlic, minced
- 1 1/2 1 1/2 1/2 teaspoons chopped fresh thyme
- 2 2 2 tablespoons all-purpose flour
- 3 3 3 cups chicken stock
- 2 2 2 tablespoons heavy cream
- Kosher salt and freshly ground black pepper
- Dumplings
- 1 1 1 cup all-purpose flour
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon kosher salt
- 1 1 1 large egg
- 1/2 to 3/4 1/2 to 3/4 3/4 cup buttermilk
- 1 of the meat, skin removed, from 1 whole rotisserie chicken
- 2 2 2 tablespoons chopped fresh Italian parsley, plus more for serving
Corn Tomato Asparagus Salad
By janicecraig
Summer corn is readily available in the summer, but in a pinch or after the season is over, you can use frozen corn...
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon red wine vinegar
- 1 teaspoon honey
- pinch of salt and pepper
- 1 small clove garlic, grated fine
- 2 teaspoons dijon mustard
- 1 small shallot, minced
- 4 Tablespoons olive oil
- 1 handful–about 1/2 cup–small tomatoes, halved
- 2 ears corn, husked, or 1 cup frozen kernels
- 1 cup chopped asparagus–about 1/2 a bundle or 8 large-ish stalks
- 1 tablespoon each fresh, chopped basil and parsley