Jan's profile page
Recipes
Pizza Raclette
By Jan
Serves 4
- Suggested toppings for conventional pizzas:
- pizza crusts; can use flatbread, naan bread, english muffins, pizza dough baked in advance
- 2 cups of cheese
- 1 small can of pizza sauce (8 oz)
- 3-6 oz pepperoni or meat topping of your choice
- 1 small can of mushroom slices
- 1/4 cup sweet onion, chopped finely
- ...and anything else you'd like to put on your pizza!
- Suggested toppings for artisan pizzas:
- 2 roma tomatoes, sliced
- 12 fresh basil leaves, chopped fine
- ...and anything else that strikes your fancy!
Mushroom Potpie
By Jan
Serves 6
- 1/4 lb. butter, cubed
- 1 cup flour
- 4 cups mushroom stock
- 3 tbsp. olive oil, divided
- 3 cups mixed mushrooms (oyster, maitake, cremini, shiitake), trimmed and quartered
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 4 cippolini onions, peeled and quartered
- 2 celery stalks, sliced diagonally into quarter-inch slices
- 1 tbsp. sherry vinegar
- 1/2 tsp. dried thyme leaves
- 1 tbsp. chopped parsley
- 1 tbsp. minced chives
- Salt, to taste
- Black pepper, to taste
- 6 rounds pastry crust (recipe follows)
- Pastry Crust
- 2 1/2 cups all-purpose flour, plus more for rolling
- 2 tsp. coarse salt
- 2 sticks unsalted butter, chilled and grated on the large holes of a cheese grater
- 1/2 cup cold milk
- 1 egg
- 1 tbsp. whole milk
Beet and Goat Cheese Salad
By Jan
1. Place beets into a saucepan, and fill with enough water to cover
- 4 medium beets - scrubbed, trimmed and cut in half
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1 (10 ounce) package mixed baby salad greens
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
Zesty Corn Dip
By Jan
Melt butter in a large skillet over medium high heat
- 2 TBS Unsalted butter
- 5 Ears corn, shucked and rinsed
- 1 Jalapeno, seeded and diced
- 3 TBS Mayonnaise
- 2 TBS Crumbled cotija cheese
- 2 TBS Chopped cilantro
- 1 tsp. Chili powser
- 1 Clove Garlic
- 1 Lime
Tomato, Basil and Cheese Baked Pasta
By Jan
1. Bring a large pot of water to a boil and salt the water
- 1 pound small shell pasta
- 2 TBS extra-virgin olive oil
- 3 large cloves garlic
- 1/2 small to medium yellow onion
- 1 28 ounce can crushed Italian tomatoes
- 1/2 C, 10-12 fresh basil leaves, torn into small pieces
- 1 Cup store bought basil pesto sauce
- 1 Cup ricotta cheese
- 1/2 Cup grated parmesan cheese
- 1/2 pound fresh mozzarella
Super Moist Pumpkin Bread
By Jan
Preheat oven to 350°F. Mix the dry ingredients in a large bowl
- 3 cups sugar
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1/2 tablespoons baking powder
- 1 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 4 whole eggs
- 1 (15-ounce) can pumpkin
- 1 cup oil
- 1 cup water
- 3 strips aluminum foil
Sonoma Chicken Salad Sandwiches
By Jan
Yield: 5-6 servings
- 3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
- 1 cup diced celery (about 3 stalks)
- 2/3 cup chopped pecans
- 1/2 cup dried cranberries, such as Craisins, roughly chopped
- 2 Tbsp finely grated Parmesan cheese
- Sliced bread, for serving
- Dressing
- 2/3 cup mayonnaise
- 1/4 cup apple juice
- 3 Tbsp honey
- 2 tsp apple cider vinegar
- 1 tsp prepared yellow mustard (optional)
- 1 Tbsp poppy seeds
- 1/2 tsp onion powder
- Salt and freshly ground black pepper to taste
Shrimp Gazpacho
By Jan
Chill for at least a couple of hours before serving
- 64 oz Spicy Bloody Mary Mix (Mr.T's Brand is the best)
- 1.5-2 lbs Boiled Shrimp (30-40 count) Cut into thirds after cooked
- 2 med Cucumbers - cubed with no seeds
- 4 ripe Avocados - cubed
- 1/2 C Scallions - chopped fine
- 1 C Cilantro - chopped
- 1 + Lime – juice (may need more than one – taste!)
- 1 Jalapeño - diced fine (can add Jalapeño Tabasco Sauce if not spicy enough)
- Salt and Pepper to taste
Crock Pot Chicken Noodle Soup
By Jan
In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf and season gener...
- 1 1/2 lb. boneless skinless chicken breasts
- 1 large onion, chopped
- 3 carrots, peeled and sliced into coins
- 2 stalks celery, sliced
- 1/2 tsp. dried oregano or dried thyme
- 1/2 tsp. dried rosemary
- 3 cloves garlic, minced
- 1 bay leaf
- kosher salt
- Freshly ground black pepper
- 10 c. low-sodium chicken broth
- 2 sprigs fresh rosemary
- 8 oz. pasta
- Freshly chopped parsley, for garnish
- DIRECTIONS
Balsamic Cherry and Goat Cheese Crostini
By Jan
Makes 18 crostini
- 1 baguette
- Olive oil
- Salt and pepper
- 1 lb dark sweet cherries, pitted and chopped
- 1 TBS honey
- 1 tsp balsamic vinegar
- 2 tsp chopped fresh thyme
- 8 oz creamy goat cheese
- 1/4 cup toasted pecan pieces
- Zest of a lemon