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Recipes
Avocado Chicken Salad
By janicecraig
Cook chicken breast until done, let cool, and then shred
- 2 or 3 boneless, skinless chicken breasts
- 1 avocado
- 1/4 chopped onion or 2 stalks chopped celery
- juice of 1/2 a lime
- 2 Tbsp cilantro
- salt and pepper to taste
JCT Kitchen's Angry Mussels
By janicecraig
Red chili flakes (to your heat preference, I used a tablespoon) Scrub mussels one at a time to remove beards and a...
- For the Mussels:
- 5 pounds mussels, scrubbed clean
- 1 tablespoon olive oil
- 1 pound bacon, diced
- 1 large onion, diced
- 6 cloves of garlic, chopped
- 1 bottle dry white wine (recommended: Santa Margherita Pinot Grigio)
- 1 bunch green onions, chopped whites and greens
- 5 serrano chilies, sliced
- Red chili flakes (to your heat preference, I used a tablespoon)
- Cracked black pepper
Hot Crab Dip
By janicecraig
by the Congregation of Harlem's Abyssinian Baptist Church
- One 4-ounce package cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup finely chopped onion
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon Old Bay seasoning or other seasoned salt
- 6 ounces fresh or canned lump crabmeat, drained
Skinny Chicken & Broccoli Alfredo
By janicecraig
In a pot of boiling, salted water, cook the pasta according to package directions
- 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
- 2 cups roasted broccoli florets
- 8 ounces fettuccine
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 1 cup fat-free, low sodium chicken broth
- >1/4 cup plain FAGE Total 0% greek yogurt
- 1/4 cup skim milk
- 1/4 teaspoon pepper
- 1 pinch ground nutmeg
- 3/4 cup freshly grated Parmesan cheese
Hearts of Palm Dip
By janicecraig
Preheat the oven to 350 degrees F (175 degrees C)
- 1 (14.25 ounce) can hearts of palm, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup chopped green onion
- 1/4 cup sour cream
- 3/4 cup mayonnaise
4 Ingredient Chicken Bake
By janicecraig
Easy and fast 4 Ingredient Chicken Bake recipe
- 4 chicken breasts
- Basil Pesto to cover chicken breasts, about 4 - 5 tablespoons
- Roma tomatoes - 3 - 4
- 1 cup Mozzarella cheese
- Salt and pepper to taste
Herbed Oyster Stuffing
By janicecraig
Preheat oven to 325°F. Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, sw...
- 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
- 1/2 lb sliced bacon, cut into 1/2-inch pieces
- 2 to 3 tablespoons olive oil (if needed)
- 2 medium onions, finely chopped (2 cups)
- 1 1/2 cups chopped celery
- 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
- 1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked, drained, and chopped (3/4 cup)
- 2 1/4 cups turkey giblet stock or low-sodium chicken broth
Shrimp and Sauteed Spinach
By janicecraig
Serves 2
- 1 pound of cleaned, deveined and shelled large shrimp
- 2 1/2 tablespoons of olive oil
- 1 1/2 tablespoons of Simply Asia Sweet Ginger Garlic Seasoning
- 1/4 cup dry white wine
- 3 cups of fresh spinach
Bacon-Wrapped Jalapeno Chicken Bites
By janicecraig
Instructions Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender
- 8 chicken tenders, flattened and cut in two
- 3-ounce package softened cream cheese
- 1 jalapeno pepper, seeded and finely chopped
- 8 slices bacon, cut in half
Grilled Coconut and Pineapple Sweet Chili Shrimp
By janicecraig
For the Coconut and Pineapple Sweet Chili Sauce: Mix everything
- 3 tablespoons coconut cream*
- 3 tablespoons pineapple sweet chili sauce**
- 1 teaspoon sriracha, or to taste
- 1 pound (20-25 or 16-20) shrimp, peeled and deveined
- 2 slices pineapple, cut into 1/2 inch pieces