Jan's profile page
Recipes
Rice Salad with Asparagus and Peas
By Jan
1. Finely mince garlic and anchovies together with 1 teaspoon salt on a cutting board until a paste forms
- 1 clove garlic
- 3 anchovy fillets
- Coarse salt
- 1 tablespoon sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 1 cup Arborio rice
- 6 ounces asparagus (about 1 bunch), trimmed and sliced 1 inch thick on the bias
- 1 cup fresh shelled or frozen peas
- 1/2 cup finely chopped red onion
- 4 ounces radicchio, finely shredded (about 1 1/4 cups)
- 1/2 cup julienned fresh basil leaves
Cheesy Potatoes
By Jan
Bake 1 hour at 350
- 2 lbs. hash browns, frozen
- 8 oz. grated cheddar
- 1 can cream of chicken soup
- 8 oz or less sour cream
- 1 C chopped onion
Shaved Fennel, Zucchini and Celery Salad
By Jan
1. Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl
- 6 small celery stalks, very thinly sliced (about 1 1/2 cups)
- 1 bulb fennel, very thinly sliced (about 3 cups)
- 1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 1/2 cups)
- 1/2 cup extra-virgin olive oil
- 1/4 cup white-wine vinegar
- 1 can (15.5 ounces) butter beans, drained and rinsed
- Coarse salt and freshly ground pepper
- 1/2 cup almonds, toasted and coarsely chopped
Red Velvet Icing
By Jan
In a small saucepan whisk the milk, flour and salt together constantly on medium low heat until the mixture thicken...
- 1 1/2 C milk
- 1/4 + 1/8 C all purpose flour
- 1/4 tsp kosher salt
- 1 1/2 C butter, softened
- 2 1/4 C powdered sugar
- 1 tsp vanilla
Quiche
By Jan
Beat eggs, add sautéed onions and mushrooms, mayo and cheese
- 1/3 lb Swiss cheese
- 2/3 lb. Muenster cheese
- 1/2 C sauteed onions
- 1/2 C sauteed mushrooms
- 1/2 bag frozen vegetables (proc, caulk, carrot) thawed
- 1/2 C mayo
- 3 eggs
Carrot Cake
By Jan
Sis Flor 10-12 portions
- butter and flour to grease pan, use parchment paper in bottom of pan
- 3 C unbleached all-purpose flour
- 3 C sugar
- 1 tsp salt
- 1 TBS. baking soda
- 1 TBS. ground cinnamon
- 1 1/2 C corn oil
- 4 large eggs, lightly beaten
- 1 TBS vanilla extract
- 1 1/2 C shelled walnuts
- 1 1/2 C shredded coconut
- 1 1/3 C pureed cooked carrots (about 1 lb)
- 3/4 C drained crushed pineapple
- Cream Cheese Frosting
Tomato Soup
By Jan
Serves 4
- 3 1/2 Cups tomatoes
- 4 onions
- 1 carrot
- 2 cloves garlic
- 1 bunch of basil
- 4 1/2 oz fresh goat cheese
- 4 petals of dried tomatoes
- 2 tbsp. olive oil
- 1 dash pepper
- Salt and pepper
Pan fried tilapia
By Jan
4 servings
- 1 pound tilapia fillets, rinsed and patted dry
- 1 egg
- 1/3 cup milk
- 1/2 cup Italian seasoned bread crumbs (such as Progresso®)
- 2 teaspoons roasted onion flakes
- 2 teaspoons minced garlic
- 1 teaspoon blackened seasoning (such as Old Bay®)
- 2 pinches crushed red pepper flakes (optional)
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon freshly ground sea salt, or to taste
- 1 1/2 tablespoons olive oil
- 2 teaspoons butter
Baked Pork Chops
By Jan
Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensur...
- For the brine (optional):
- 3 cups cold water, divided
- 3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
- Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf
- For the pork chops:
- 2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
- Olive oil
- Salt
- Pepper
Lady & Pups’ Magic 15-Second Creamy Scrambled Eggs
By Jan
serves 1
- 3 large eggs
- 1 1/2 tablespoons whole milk (1/2 tablespoon for each egg)
- 1 3/4 teaspoons cornstarch or potato starch (1/2 + 1/8 teaspoon for each egg)
- Salt to season
- 3 tablespoons unsalted butter (1 tablespoon for each egg)