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Recipes
One-Pot Chicken Burrito Bowls
By janicecraig
Start by sautéing onions in 2 tablespoon of olive oil until they start to soften
- 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
- campaignIcon Coupons
- 3 tablespoon of olive oil
- 1/4 cup of diced yellow onion
- 1 cup of uncooked extra-long grain rice
- 1 14.5 oz can of diced tomatoes, drained
- 1 15oz can of black beans, drained and rinsed
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of chili powder
- 1 teaspoon of cumin
- 2 1/2 cups of low-sodium chicken broth
- 2 cups of colby jack, monterey jack or cheddar cheese
- kosher salt and pepper
- freshly diced tomatoes
- diced green onions
- sour cream
- guacamole
Meyer Lemon Cranberry Bread
By janicecraig
So it looked as fabulous as it tasted
- 1 cup sugar
- 2 tablespoons of zest from Meyer Lemons (about 2-3 small Meyer lemons)
- 2 cups all-purpose flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of kosher salt
- 3/4 to 1 cup of freshly squeezed Meyer lemon juice (I was closer to 1 cup – I love that lemon flavor!) (about 6 or so small to medium Meyer lemons)
- 3 tablespoons of canola oil
- 1 egg
- 1/2 teaspoon of vanilla extract
- 1 1/2 cups of frozen unthawed cranberries
Sumo Stew (Chanko-Nabe) With Shrimp, Meatballs, and Bok Choy
By janicecraig
Cook udon in a medium pot of boiling salted water according to package directions
- Cooks' Note:
- 8 ounces udon noodles
- 3/4 teaspoon kosher salt, divided, plus more
- 3 tablespoons vegetable oil, divided
- 4 –6 large eggs (optional)
- 8 ounces sliced maitake or shiitake mushrooms
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped ginger
- 2 teaspoons white miso paste
- 4 cups homemade or store-bought low-sodium chicken broth
- 1 (6x5-inch) piece dried kombu (optional)
- 1 tablespoon low-sodium soy sauce
- Chicken Meatballs with Ginger and Miso
- 1 medium carrot, sliced into 1/4-inch coins
- 3/4 pound baby bok choy, trimmed, cut crosswise in 2-inch pieces (about 6 cups)
- 1 tablespoon rice wine vinegar (optional)
- 8 ounces skinless flaky white fish (such as bass, halibut, branzino, or cod), cut into 3x3/4-inch pieces
- 8 ounces peeled, deveined, tail-on large shrimp
- 2 tablespoons sliced scallions
- Kombu (dried kelp) is available at international and health food grocery stores and online. It can be used to flavor broths, dashi, soups such as miso, and ramen, and to soften a pot of beans and make them more digestible.
Juicy Cuban Mojo Pork Roast
By janicecraig
Instructions Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely cho...
- Marinade:
- 3/4 cup extra virgin olive oil
- 1 cup cilantro / coriander (lightly packed)
- 1 tbsp orange zest
- 3/4 cup orange juice (fresh)
- 1/2 cup lime juice
- 1/4 cup mint leaves (lightly packed)
- 8 garlic cloves
- 1 tbsp fresh oregano leaves (packed) (or 1/2 tbsp dried oregano)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- Pork:
- 4 lb / 2 kg pork shoulder, skinless and boneless
- Mojo Sauce:
- 2 tbsp lime juice
- 1/4 cup orange juice
- Salt and pepper
Crab Dip
By janicecraig
Clayton Miller, Wit & Wisdom Tavern, Baltimore, Maryland, Coastal Living FEBRUARY 2013
- 1 cup Béchamel Sauce (2 T butter, 2 T flour, 1/14 cups milk, 1/2 t salt, 1/4 t white pepper)
- 1 cup (4 ounces) shredded Comté cheese
- 1/4 cup (1 ounce) grated Pecorino Romano cheese
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons seafood seasoning
- 1 teaspoon chopped fresh flat-leaf parsley leaves
- 1 teaspoon hot sauce
- 1 pound jumbo lump crab, drained and picked
- 1 teaspoon chopped fresh chives
- Flatbread crackers
Grilled Marinated Leg of Lamb
By janicecraig
Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano (preferably Greek), crumbled
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
- Special equipment: a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers
Pull Apart Pizza Bread
By janicecraig
Preheat oven to 350 degrees
- 2 cans pizza dough
- 1/3 cup olive oil
- 2 cups mozzarella
- 2 T parsley flakes
- 1 T italian seasoning
- 1/2 cup shredded basil
- 1/2 t garlic powder
- mini pepperonis
- 1 cup shredded parmesan
Creamy Artichoke Dip with Pita Chips
By janicecraig
by Chef David Cassler
- 2 8-ounce packages cream cheese, room temperature
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- 3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
- 1 cup grated mozzarella cheese (about 2 1/2 ounces)
- 3 green onions, finely chopped
- 2 teaspoons minced seeded jalapeño chili
- 6 6-inch pita rounds, each cut into 6 triangles
- Olive oil
Hummus
By janicecraig
Add chickpeas, garlic, olive oil, lemon juice, cumin, water, and salt to a food processor
- 2 15-ounce cans chickpeas (garbanzo beans), rinsed
- 2 clove garlic
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon cumin
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon paprika
Caldo Gallego, South Florida Style
By janicecraig
Beans, greens, potatoes, and some kind of pork are the common denominators of all
- 5 bacon slices, cut up
- 1 1/2 cups chopped onions
- 1 pound dried navy beans, soaked in cold water for 6 hours, or overnight (or 5 cups canned navy beans, rinsed and drained)
- 6 ounces chorizo sausage, andouille, or smoked kielbasa
- 1 tablespoon vegetable oil
- 1 tablespoon chopped garlic
- 3 cups 1-inch chunks peeled potatoes
- 4 cups chopped spinach
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Hot sauce for seasoning, optional