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Recipes
Pecan Meatballs
By janicecraig
For the Meatballs: preheat oven to 400ºF
- Pecan Meatballs
- 1 clove garlic (minced)
- 1 medium yellow onion (minced)
- 1/4 cup olive oil
- 2 cups pecan meal
- 1 1/2 cups breadcrumbs
- 1 tablespoon dried oregano
- 1/2 bunch flat parsley (chopped)
- 1 cup mozzarella (shredded)
- 1/2 cup parmesan cheese (grated)
- 4 large eggs
- 1/2 teaspoon hot pepper flakes
- salt and pepper (to taste)
- Tomato Sauce
- 1 medium yellow onion (minced)
- 1 clove garlic (minced)
- 1/4 cup olive oil
- 1 can crushed tomatoes (28 ounces)
- kosher salt and black pepper
- 1 bunch fresh basil (torn)
- 1 pound spaghetti
Apple Fritters with Spiced Sugar
By janicecraig
Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet fritters
- Canola oil (for frying; about 5-7 cups)
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar, divided
- 1 teaspoon ground cinnamon, divided
- Kosher salt
- 1 1/2 cups cold beer (preferably lager or pilsner)
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon ground cardamom
- 2 Honeycrisp or other firm sweet-tart apples, peeled, cored, sliced into scant 1/4"-thick rings (8-10 rings per apple)
- A candy thermometer
Low Carb Egg Custard Pie
By janicecraig
Yield: 8 servings, each with: 24g Fat; 4g Protein; 2g carbohydrates
- Ingredients:
- 3 eggs
- 2 cups heavy cream
- 3/4 cup granulated Splenda
- 1 Tbsp. vanilla
- 1/2 tsp. salt
- sprinkle of nutmeg and/or cinnamon
Jack and Coke baked beans
By janicecraig
Makes 10 (1-cup) servings Preheat the oven to 350
- 1 pound ground chuck
- 2 (28-ounce) cans baked beans or pork and beans
- 1 (16-ounce) jar salsa
- 1 onion, chopped
- 1 tablespoon brown sugar
- 1 shot (3 tablespoons) Jack Daniel's whiskey
- 1 shot (3 tablespoons) Coca-Cola
- 3 tablespoons ketchup (or to taste)
- 5 tablespoons mustard (or to taste)
- Tabasco to taste
- Salt and pepper to taste
Clean Eating Holiday Butternut Cranberry Bake
By janicecraig
I’ll be cooking Thanksgiving dinner this year
- 1 lb. (454 g) chopped/cubed, peeled butternut squash
- 1 large apple, peeled and cored
- 1/2 lb. (227 g) bag fresh cranberries
- 1 tbsp. olive oil (or coconut oil in liquid state)
- 1/4 cup maple syrup
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 scant tsp. ground cloves
Chickpea Fritters with Hot Chili Jam
By janicecraig
In a 2-quart saucepan, dissolve the chickpea flour in 2 cups of simmering water
- 1 cup chickpea flour
- 2 cups water
- 1/2 bunch parsley, chopped
- 1 teaspoon salt
- 6-8 cups extra-virgin olive oil
- 1 clove garlic, sliced
- 2 eggs
- 1/4 cup Caciocavallo cheese, grated
- 1 jar spicy chili jam
Thai Ginger Chicken Stir-Fry (Gai Pad Khing)
By janicecraig
The key points to remember: Cut all your ingredients in uniform, bite-size pieces; have the meat, vegetables, and s...
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce (see Recipe Notes)
- 1 teaspoon sugar
- 2 tablespoons grapeseed, canola, or other high-heat oil
- 8 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces (about 1/4-inch thick)
- 2 cloves garlic, minced
- 2 green onions, ends trimmed, cut crosswise into 1-inch pieces
- 1 cup thinly sliced red bell pepper (from about 1 small pepper)
- 1/2 cup thinly sliced onion (from about 1/2 small onion)
- 2 tablespoons fresh ginger, cut into matchstick-size pieces
- Cooked white rice or brown rice, for serving
Shrimp Po'Boys with Quick Remoulade
By janicecraig
Serves: 4 Vegetable oil, for frying 4 (6-inch) soft, crusty French rolls or 1 baguette, cut into fourths, halved,...
- Remoulade
- 1 1/2 1 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup Creole mustard
- 2 of 2 lemons
- 3 3 3 tablespoons Sriracha sauce
- 3 3 3 tablespoons capers, chopped
- 3 3 3 tablespoons sweet pickle relish
- Kosher salt and freshly ground black pepper
- Shrimp Po'Boy
- Vegetable oil, for frying
- 1 1/2 1 1/2 1/2 pounds medium shrimp, peeled and deveined
- 2 2 2 cups half and half
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1 1/2 1 1/2 1/2 cups yellow cornmeal
- 2 2 2 tablespoons kosher salt
- 1 1/2 1 1/2 1/2 tablespoons Old Bay Seasoning
- 2 2 2 teaspoons freshly ground black pepper
- 1 1 head 1 large head romaine lettuce, shredded
- 2 2 2 large beefsteak tomatoes, sliced
- 4 4 1 (6-inch) soft, crusty French rolls or 1 baguette, cut into fourths, halved, buttered and toasted
Steamed Clams With Chickpeas and Green Garlic
By janicecraig
Heat oil in a large skillet over medium
- 2 tablespoons olive oil
- 2 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 4 pounds Manila or littleneck clams, scrubbed
- 1 (15.5-ounce) can chickpeas, rinsed
- 1/2 cup crème fraîche
- 1/4 cup loosely packed dill
- 1/4 cup loosely packed tarragon leaves
- Kosher salt, freshly ground pepper
- 3 (2x1-inch) strips lemon zest, cut lengthwise into thin strips
- Grilled or toasted bread (for serving)
Spaetzel
By janicecraig
Add the flour, salt and nutmeg to the bowl of a stand mixer
- 4 cups all-purpose flour (you can also use whole wheat flour)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg (optional)
- 4 large eggs
- 1 1/4 cup milk or water + more as needed (milk produces a richer Spaetzle) (add more flour if the dough is too runny, add more milk or water if it's too stiff)