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Recipes
Fresh Lime Pie with Gingersnap-Pecan Crust - Recipes - Atlanta Magazine
By janicecraig
Make crust: Put the oven rack in the middle position and preheat oven to 325 degrees
- For crust:
- 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
- 1/2 cup finely chopped pecans (2 ounces)
- 2 tablespoons sugar
- Pinch of salt
- 5 tablespoons melted unsalted butter
- For the filling:
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup strained fresh lime juice
- 1 tablespoon grated lime zest
- For the topping:
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
Chicken Bolognese with Crispy Oregano
By janicecraig
Heat the oil in a large non-stick frying pan over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 cup oregano leaves
- 1 yellow onion, finely chopped
- 3 cloves garlic, crushed
- 1 tablespoon chopped tarragon
- 1 pound ground chicken
- 1 cup dry white wine
- 2 (14-ounce) cans chopped tomatoes
- Sea salt and cracked black pepper
- 1 pound pappardelle
- Finely grated pecorino, to serve
Three Cheese Hot Artichoke Dip
By janicecraig
Preheat oven to 350 degrees F
- 1 (8 ounces) block cream cheese, softened
- 2 cups mayonnaise
- 1 (14 ounces) can artichoke hearts, drained and chopped
- 2 green onions, sliced thin
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella
- Dash hot sauce
- Dash Worcestershire sauce
- Salt and pepper
Chicken in Riesling
By janicecraig
Ruth Cousineau
- 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 tablespoons finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1 1/2 pound small (2-inch) red potatoes
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup crème fraîche or heavy cream
- Fresh lemon juice to taste
Cider-Brined Pork Roast with Potatoes and Onions
By janicecraig
Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water...
- 1 1 1 cup (packed) light brown sugar
- 1 1 1 cup kosher salt plus more
- 8 8 8 bay leaves, divided
- 3 3 3 tablespoons coriander seeds, divided
- 1 1 1 teaspoon black peppercorns plus more freshly ground
- 1 1 1 quart unfiltered apple cider
- 1 1 8-bone 5 pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine
- 6 6 2 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered
- 4 4 4 medium red and/or yellow onions, halved, stem ends intact
- 5 5 5 tablespoons olive oil, divided
4-3-2-1 Spice Rub
By janicecraig
You can use this simple formula to wake up the Beer-Can Chicken , add another layer of flavor to the Barbecued Chic...
- 4 tablespoons kosher salt
- 3 tablespoons brown sugar
- 2 tablespoons sweet paprika
- 1 tablespoon cayenne pepper
Banana Pudding
By janicecraig
Mix flour, salt, and sugar; add milk slowly
- 1/2 c. sugar
- 2 tbsp. flour
- 1/4 tsp. salt
- 2 c. milk
- 4 separated eggs
- 1 tbsp. vanilla flavor
- 1 box of Nilla Vanilla Wafers
- 4 med. ripe bananas
Creamy White Chicken Lasagna Soup
By janicecraig
Creamy chicken lasagna soup give you all of the flavors of lasagna in a warm bowl of soup
- 1 pound boneless, skinless chicken breasts, cubed, cooked
- 10 lasagna noodles, broken into small pieces
- 7 cups low-sodium chicken broth, divided
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (10 ounce) package frozen baby spinach, thawed
- 1 1/2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 4 cloves garlic, minced
- 2 carrots, peeled and finely chopped
- 2 bay leaves
- 1 medium yellow onion, finely chopped
- 2 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground pepper, to taste
- Parmesan cheese, grated, to taste
- Ricotta cheese, optional
Slow Cooker White Chicken Chili
By janicecraig
Use 3 cups chicken stock if doing in a slow cooker, 4 if cooking on the stove
- 3 tablespoons unsalted butter
- 1 large yellow or red onion, finely chopped
- Kosher salt
- 10 garlic cloves, finely chopped
- 1 jalapeño, minced
- 3 (4-ounce) cans chopped green chiles, hot, mild or a combination
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cayenne
- 2 pounds boneless, skinless chicken thighs
- 3 cups chicken stock
- 2 (14-ounce) cans great northern beans, drained and rinsed
- 1 ½ cups frozen corn
- 1 cup finely chopped fresh cilantro (about 1 small bunch), optional
- 1 lime, juiced (about 2 tablespoons)
- Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving
Three-Cup Vegetables
By janicecraig
This vegan dish is inspired by three-cup chicken, a deeply savory Taiwanese specialty that can be traced back to th...
- 2 tablespoons canola or other neutral oil
- 6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into 1/4-inch slices and halved or quartered if large (about 2 pounds)
- 1 (1-inch) piece ginger, peeled and thinly sliced
- 10 garlic cloves, smashed and peeled
- ¾ cup Chinese rice wine
- 6 tablespoons low-sodium soy sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons dark brown sugar
- 2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-pepper flakes
- 2 cups fresh basil leaves, torn if large