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Recipes
Grilled London Broil
By janicecraig
No more dried out, chewy meat with this recipe for perfectly cooked and flavored grilled London Broil
- Produce
- 3 cloves Garlic
- 1 tsp Rosemary, fresh
- 1/2 tsp Sage, dried
- 1 tsp Thyme, fresh
- Condiments
- 2 tbsp Balsamic vinegar
- 2 tbsp Ketchup
- 1/2 cup Soy sauce
- Baking & Spices
- 1 1/2 tsp Black pepper, coarsely ground
- 1 tsp Paprika
- Oils & Vinegars
- 1 1/2 tbsp Vegetable oil
- Other
- 1 (1 1/2 to 2-pound) london broil, (should be about 1 1/2 inches thick)
Samoas Bars
By janicecraig
First, make the crust. Preheat oven to 350F
- Cookie Base:
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 tsp salt
- Topping
- 3 cups shredded coconut (sweetened or unsweetened)
- 12-oz good-quality chewy caramels
- 1/4 tsp salt
- 3 tbsp milk
- 10 oz. dark or semisweet chocolate (chocolate chips are ok)
Salty Chocolate Chunk Cookies
By janicecraig
by Alison Roman
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
- Maldon or other flaky sea salt
Chicken Enchiladas
By janicecraig
Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water
- FOR THE CHICKEN (OR USE 1 1/4 POUNDS LEFTOVER OR STORE-BOUGHT ROAST CHICKEN):
- 2 pounds bone-in chicken thighs or breasts, or a mixture
- 1 small white onion, cut in half
- 4 cloves of garlic
- 1 tablespoon kosher salt
- FOR THE SALSA VERDE:
- 1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
- 1 small white onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
- 4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
- Salt to taste
- FOR THE ENCHILADAS:
- ½ cup neutral oil, like canola
- 12 yellow corn tortillas
- 1 cup crumbled queso fresco or cotija cheese
- 1 cup Mexican crema, or use crème fraîche or sour cream
- 1 medium-size white onion, peeled and chopped (optional)
Roasted & Stuffed Acorn Squash
By janicecraig
-Preheat the oven to 400 degrees, and line a baking sheet with foil or parchment paper
- 2 acorn squash
- Olive oil
- Salt
- Fresh cracked black pepper
- 1/4 onion, finely diced
- 1/4 lb extra lean ground beef (96/4)
- 2 cloves garlic, pressed through garlic press
- Pinch cumin
- Pinch cayenne pepper
- Pinch cinnamon
- 3/4 cup cooked brown rice
- 1/2 cup black beans
- 1/4 cup cherry tomatoes, quartered
- 2 tablespoons fresh cilantro, chopped, divided use
- 1 tablespoon sunflower seeds
- 1/4 teaspoon orange zest
- 1/4 cup finely shredded sharp white cheddar cheese
- 1 green onion, chopped, for garnish
- Simple Tomato-Cilantro Salad
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon or lime juice
- Salt
- Olive oil
PAPRIKA CHICKEN & SPINACH WITH WHITE WINE BUTTER THYME SAUCE
By janicecraig
Season the chicken breasts with the paprika, rubbing it evenly over both sides
- 2 large chicken breasts
- 1 tsp paprika
- salt & pepper
- 5 Tbsp butter (or half and half butter/olive oil)
- 1/4 cup fresh thyme leaves
- 3 large garlic cloves, minced
- 1 cup dry white wine
- 2 handfuls spinach (chopped if they're huge pieces)
Gooey Lemon Bars
By janicecraig
Preheat oven to 350 degrees
- For filling:
- 1 box lemon cake mix
- 1 egg
- 1/2 cup (1 stick) butter, melted
- 1 8 oz package cream cheese, room temperature
- 3 eggs
- 1 16 oz box powdered sugar plus more for dusting
- 1/4 cup butter, melted
- 1/4 cup lemon juice
- zest of 1 lemon
Candy Corn Pumpkin Blondies
By janicecraig
Make the blondies: Preheat oven to 350°F
- For the blondies:
- 1 cup (2 sticks) cold unsalted butter, plus more for the pan
- One 15-ounce can pure pumpkin
- 1/2 cup pure maple syrup
- 2 teaspoons pumpkin-pie spice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- For the icing:
- One (8-ounce) package cream cheese, softened
- 1/4 cup confectioners' sugar
- 1/4 cup pure maple syrup
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- Orange and yellow food coloring (preferably gel paste) for decorating
grilled butterflied turkey
By janicecraig
Preparation Prep time incl
- Ingredients
- Butterflied turkey, skin on make sure its patted dry after washing
- 3 heads of garlic (you can use the pre-peeled cloves but not the pre-chopped)
- FRESH herbs by the double bunch: Sage, Thyme, maybe a little oregano, amended by some dried sage and thyme
- 2 fresh lemons
- Peanut oil about a cup and a half (you have a lot of turkey real estate to cover)
- Dijon (grey poupon) mustard - a large jar
- Kosher Salt and Pepper
- Large platter as a work surface and a large plastic bag for over night in the frig
PORK CHOPS AND APPLES
By janicecraig
1. Grease interior of slow cooker crock
- 4 good sized baking apples, cored and sliced, peeled or not
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 6 3/4 ”-thick, bone-in, blade-cut pork chops
- salt
- pepper