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Recipes
Tonnarelli a Cacio e Pepe
By janicecraig
Bring a large pot of salted water to a boil, filling pot slightly less than normal
- Kosher salt
- 1 1/2 pounds dried tonnarelli or spaghetti alla chitarra
- 1/4 cup olive oil
- 2 tablespoons freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cups finely grated Pecorino Romano (about 6 ounces), plus more for serving
- 1/2 cup finely grated Grana Padano (about 1 ounce)
Skinny Shrimp Scampi with Zucchini Noodles
By janicecraig
Place a large sauté pan over medium-low heat
- 2 Tablespoons olive oil
- 1 pound jumbo shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup white wine
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium zucchini, cut into noodles (See Kelly’s Notes)
- Chopped parsley, for garnish
Pork Tenderloin Stew
By janicecraig
In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep war...
- 2 pork tenderloins (1 pound each), cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 pounds red potatoes, peeled and cubed
- 1 cup sliced fresh carrots
- 1 cup sliced celery
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1-1/2 teaspoons dried tarragon
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 cup fat-free milk
- 1/2 cup reduced-fat sour cream
Stuffed French Bread
By janicecraig
Instructions Preheat the oven to 350 F
- 1 loaf french bread
- 1 Tablespoon olive oil
- 1 Lb. lean ground beef
- 1 small onion -chopped
- 1 teaspoon minced garlic
- 1/2 cup chopped leek (you can use other chopped vegetables: carrots, celery, green bell pepper…)
- 1 can cream of mushroom soup (or cream of celery or chicken soup)
- 1 Tablespoons milk ( or more if needed )
- 1 Tablespoon mustard
- salt and pepper, to taste
- 1 1/2-2 cups shredded cheese
- chopped parsley (optional)
Italian Shellfish Stew
By janicecraig
In a large Dutch oven or other deep, heavy pot over medium-high heat, warm the olive oil
- 2 Tbs. extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 garlic clove, minced, plus 2 garlic cloves, halved lengthwise
- 8 plum tomatoes, halved lengthwise, seeded and diced
- 1/4 tsp. red pepper flakes
- 1/2 cup (4 fl. oz./125 ml) tomato sauce
- 1/2 cup (4 fl. oz./125 ml) dry red wine
- 3/4 lb. (375 g) cleaned squid, tentacles trimmed, bodies cut in 1/2-inch (12-mm) rings
- 3/4 lb. (375 g) firm white fish fillet, cut into 3/4-inch (2-cm) pieces
- 1/2 lb. (250 g) sea scallops, side muscle removed, scallops halved horizontally
- 1/4 lb. (125 g) shrimp, peeled and deveined
- 12 littleneck clams, well scrubbed
- 4 slices coarse country whole-wheat bread, each about 1 inch (2.5 cm) thick, toasted
- Chopped fresh flat-leaf parsley for garnish
Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing
By janicecraig
Here's a healthy recipe for the warm temperatures
- 1 pint grape tomatoes
- 1 ripe avocado
- 2 ears of fresh sweet corn
- 2 tbsp fresh cilantro, chopped
- HONEY LIME DRESSING
- Juice of 1 lime
- 3 tbsp vegetable oil
- 1 tbsp honey
- Sea salt and fresh cracked pepper, to taste
- 1 clove garlic, minced
- Dash of cayenne pepper
Rosti Wrap
By janicecraig
Crunchy on the outside, melty on the inside!
- 3 med large potatoes
- 1 onion minced
- 3 eggs
- Herbs de Provence
- Pepper
- Sliced Ham - 4 thick slices
- Buffalo Mozzarella
The Columbia’s Sangria
By janicecraig
Cut orange and lime in half
- Simple Syrup (recipe below, or buy a bottle!)
- 1 orange
- 1 lime 1
- 375 ml bottle of Sangre de Toro wine (or any other red Rioja wine)
- 1 ounce Torres 5 brandy (or substitute any Spanish brandy)
- Splash of lemon-lime soda
- Cherries for garnish
- Simple Syrup Recipe
- To make simple syrup, combine one part water to one part sugar in small saucepan. Bring to a boil, stirring to dissolve sugar. Chill before use.
Chili Rellenos Casserole with Hatch Chilis
By janicecraig
Preheat oven to 450 degrees F Grease a 10 x 7 casserole dish
- 8 roasted hatch chilies (I used medium heat), stems and seeds removed
- 3 cups shredded pepper jack cheese
- 1 cup shredded Monterrey jack cheese
- 6 eggs lightly beaten
- 1/2 cup milk
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper
- Kosher salt
- 2 tablespoons fresh cilantro leaves, chopped (optional garnish)
Classic Lemon Tart
By janicecraig
Mix together the flour, salt and sugar
- Sweet Butter Pastry
- 1 1/4 cups flour
- pinch salt
- 2 tbsp sugar
- 1/2 cup cold butter, cut in small cubes
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 ounce ice water
- Lemon Filling
- zest of 2 lemons, finely minced
- juice of 2 lemons
- 5 eggs
- 3/4 cup sugar (use one cup if you like it sweeter rather than tangier)
- 1 cup whipping cream