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Recipes
Grilled Clams with Chorizo
By janicecraig
Preheat grill to medium-high heat
- 2 pounds Little Neck or Cherrystone Clams (cleaned)
- Kosher Salt
- Freshly Ground Black Pepper
- Olive Oil (for drizzling)
- 1/2 pound Dried or Smoked Chorizo (slice into 1/4" thick pieces)
- 1 pint Cherry Tomatoes
- 1 Jalapeno (sliced)
- 4 Garlic cloves (sliced)
- 12 ounces White Wine
- 2 tablespoons Unsalted Butter
- 1/2 cup Parsley Leaves (roughly chopped)
- good crusty Bread (for grilling)
Dark Chocolate Martini
By janicecraig
Directions Mix 2 tablespoons each raw sugar and finely chopped dark chocolate on a plate
- 2 T raw sugar
- 2 T finely chopped dark chocolate
- 2 oz chocolate liquer
- 2 oz vodka
- 1 oz chilled espresso
- 1/2 t orange juice
- strip of orange zest
Softbatch Chocolate Chip Cookies
By janicecraig
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smo...
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup cream cheese, softened (don’t use fat-free, light or whipped)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt, optional and to taste
- 2 1/4 cups semi-sweet chocolate chips or chunks
Coconut Topped / Cream Cheese Sheet Cake
By janicecraig
Directions Step-By-Step 1 Preheat oven to 350 degree F
- Ingredients
- 1 c butter, softened (2 sticks)
- 6 oz cream cheese, softened
- 6 eggs
- 2 c sugar
- 1 tsp vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract )
- 2 1/4 c cake flour
- 1/4 c coconut milk ( optional )
- FROSTING - I DOUBLE THIS
- 1/4 c butter,softened
- 4 oz cream cheese, softened
- 1/2 tsp vanilla or coconut extract is good as well
- 1 1/2 c confectioners' sugar
- 1/2 c coconut- for toasting and sprinkling on top of the frosting
- Note: can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake )
- THIS CAKE IS DENSE & IS NOT MISSING BAKING POWDER OR SODA...THE EGGS ARE THE LEAVENING AGENT
LEMON ASPARAGUS PASTA SALAD WITH CUCUMBER AND FETA
By janicecraig
Cook pasta according to package instructions, approx
- 15-20 spears asparagus, trimmed
- 5 mini cucumbers [around 2.5 cups chopped]
- 1 cup pickled banana peppers [chopped or whole]
- 2 cups dried ditalini pasta
- 5 TBSP avocado oil or olive oil
- 1/4 cup champagne vinegar or white wine vinegar
- 1/4 tsp salt plus extra to taste
- 1/8 tsp black pepper plus extra to taste
- 2 TBSP fresh lemon juice
- lemon zest, to taste [I used half a lemon's worth]
- 1-2 TSBSP fresh parsley
- 1/2 cup crumbled feta cheese
- optional: freshly grated parmesan for topping
Slow Cooker Puerto Rican Chicken in Green Sauce
By janicecraig
Season the chicken with salt, pepper and the cumin
- 6 skinless chicken drumsticks
- 6 skinless chicken thighs (bone-in)
- Salt and freshly ground pepper
- 1 teaspoon ground cumin
- 4 cups packed cilantro leaves
- 6 garlic cloves, halved
- 2 large jalapeños, chopped with seeds included
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/4 cup dry white wine
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cups chicken stock or low-sodium broth
- 1/2 pound medium red skinned potatoes, sliced 1/4 inch thick
- Steamed rice and lime wedges, for serving
Carrot Cake Cheesecake Crumble Bars
By janicecraig
Arrange oven rack in lower third of oven and preheat oven to 350ºF
- For the Carrot Cake Crust & Crumble Topping
- 2 1/2 cups (312 grams) all-purpose flour, such as Gold Medal®
- 1 1/4 cups (105 grams) old-fashioned rolled oats
- 3/4 cup (150 grams) organic light brown cane sugar
- 1/2 cup (100 grams) organic granulated cane sugar
- 1/2 teaspoon (2.4 grams) baking soda
- 1 to 1 1/2 teaspoons ground cinnamon, such as McCormick®
- 1/2 teaspoon ground allspice, such as McCormick®
- 1/4 teaspoon freshly grated whole nutmeg
- 1 cup (2 sticks/226 grams) butter (salted variety), softened
- 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
- 1 1/2 cups (150 grams) finely grated peeled carrots, about 3 medium
- 1/2 cup (60 grams) flaked coconut, such as Baker’s® Angel Flake® or fresh grated coconut
- 1/2 cup (80 grams) raisins or golden raisins, plumped & dried
- 3/4 cup (65 grams) chopped walnuts or pecans
- 3/4 cup (127 grams) fine-quality white chocolate chips, such as Choc-Au-Lait by Guittard®
- For the Cheesecake Filling
- 2 (8-ounce/226-gram) packages cream cheese, such as Philadelphia®, softened to room temperature
- 2/3 cup (about 132 grams) granulated sugar
- 2 large eggs (mine were 104 grams total w/o shells)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoon pure vanilla extract, such as Nielsen-Massey®
- 6 tablespoons Carrot Cake Jam or Quick & Easy Carrot Cake Jam by Wicked Good Kitchen™
- 4 tablespoons Best Ever Homemade Salted Caramel Sauce by Wicked Good Kitchen™ or prepared salted caramel sauce or dulce de leche
- For the Topping
- Best Ever Homemade Salted Caramel Sauce by Wicked Good Kitchen™ or prepared salted caramel sauce or dulce de leche, optional
Corn Casserole – perfect for a Thanksgiving side dish
By janicecraig
Instructions Pre-heat oven to 350 degrees and grease a 2½ quart baking dish or an 8x8 or 9x9 baking pan
- 1 8.5 ounce package cornbread mix (I used Jiffy)
- 1 cup sour cream (or 1 cup non-fat Greek yogurt for the healthy version)
- 1 stick (1/2 cup) unsalted butter, melted (or less for the healthier version)
- 1 15 ounce can creamed style corn (do not drain)
- 1 15 ounce can corn (drained)
- 2 eggs, beaten (or 3 egg whites for the healthier version)
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
Tenderloin of Beef with Cognac Dijon Cream Sauce
By janicecraig
Tie the tenderloin with kitchen twine at about 1″ intervals to help maintain it’s shape and roast evenly
- 1 pound tenderloin of beef, preferably center cut, trimmed of all silverskin, close to room temperature
- Kosher or sea salt
- Freshly ground black pepper
- Granulated garlic (optional, I use Penzey’s)
- Olive oil, about 1 tablespoon
- Cognac-Dijon Cream Sauce
- 1/3 cup cognac or brandy
- 1/2 cup creme fraiche or heavy cream
- 2-3 teaspoons smooth Dijon mustard (I use Maille)
- 2 teaspoons fresh chopped tarragon
Beer-Can Chicken
By janicecraig
There's quite a bit of lore surrounding beer-can chicken, and for good reason
- 1 can light lager
- 1 3 1/2- to 4-pound chicken
- 2 tablespoons 4-3-2-1 Spice Rub
- Special equipment: A foil baking pan (for drip pan)