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Recipes
Phoenix Rising Cocktail
By ClaudiaJan
Combine the Irish cream, white chocolate liqueur, milk and rum into a small pitcher and stir
- 3/4 cup Irish cream
- 3/4 cup white chocolate liqueur
- 1/2 cup whole milk
- 1/2 cup spiced rum
- Ice
Uncle Bob's Fresh Apple Cake
By ClaudiaJan
Recipe courtesy The Deen Family
- 1 cup confectioners' sugar
- 2 tablespoons honey
- 2 tablespoons milk
- 3 cups diced Granny Smith apples, about 2 apples
- 1 cup lightly toasted chopped walnuts
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 3 eggs
Lemony Shrimp Scampi
By ClaudiaJan
Directions In a large pot of boiling salted water, cook pasta according to package instructions, then drain
- Salt and pepper
- 3/4 pound angel-hair pasta
- 2 tablespoons olive oil
- 3/4 pound large or jumbo shrimp, peeled and deveined
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup lemon juice (from 2 lemons), plus wedges for serving
- 2 tablespoons chopped fresh parsley
King Ranch Chicken Tostadas
By ClaudiaJan
Directions In a large skillet, heat oil over medium-high
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, halved and cut into 1/4-inch slices
- 10 ounces mushrooms, such as button or cremini, trimmed and sliced
- Coarse salt and ground pepper
- 1 can (15 ounces) diced tomatoes with green chiles, such as Ro-Tel, drained
- 8 tostada shells
- 3 cups diced or shredded cooked chicken (about 3/4 pound)
- Shredded romaine lettuce, shredded Monterey Jack or crumbled Cotija cheese, and sour cream, for serving
Tortellini Salad
By ClaudiaJan
Tortellini Salad An easy homemade dressing, tossed with tortellini, broccoli, carrots, and pea pods flavor this low...
- 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
- 4 teaspoons powdered fruit pectin
- 1 tablespoon Dijon-style mustard
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 1/3 cup water
- 2 tablespoons white wine vinegar or rice wine vinegar
- 1 9 ounce package refrigerated light garlic-and-cheese tortellini or one 9-ounce package light cheese ravioli
- 3 cups broccoli flowerets
- 1 cup sliced carrots
- 2 green onions, sliced (1/4 cup)
- 1 large tomato, chopped
- 1 cup fresh pea pods, halved
- 4 lettuce leaves
Fast, Foolproof Vinaigrettes
By ClaudiaJan
Shake it in a jar, whisk it in a bowl, or whir it up in a blender for a thicker result
- Step One: Build Flavor
- Start with finely chopped garlic, ginger, onion, shallot, herbs, or capers, and honey, soy sauce, or Dijon mustard (which will help emulsify). Season with salt and pepper.
- Step Two: Add Acid
- A vinaigrette gets its name from vinegar (red- or white-wine, balsamic, or cider vinegar are all good choices), but lemon or lime juice do the trick, too.
- Step Three: Pour in Oil
- Traditionally, vinaigrettes are 1 part acid to 3 parts oil, but we also like a light, bright 1-to-2 ratio. Use a grassy extra-virgin olive oil for big flavor, or try vegetable, safflower, or light olive oil.
- Step Four: Mix It Up
Citrus Marmalade
By ClaudiaJan
Directions: Combine fruit peels and 1½ quarts water; boil 5 minutes; drain
- Yields: about 5 half-pints
- 1½ cups thinly sliced grapefruit peel (about 1 medium)
- ½ cup thinly sliced orange peel (about 1 medium)
- 3 quarts water, divided
- 1½ cups chopped grapefruit pulp (about 1 medium)
- ¾ cup chopped orange pulp (about 1 medium)
- ½ cup thinly sliced and seeded lemon(about 1 medium)
- Sugar
Lemon-Ricotta Tart
By ClaudiaJan
Directions Preheat oven 375 degrees
- 72 vanilla wafers (from a 12-ounce box)
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 2 cups ricotta cheese
- 4 ounces cream cheese, softened
- 2 large eggs
- 1/3 cup granulated sugar
- 2 tablespoons finely grated lemon zest (from 2 lemons)
- 3 tablespoons lemon juice
- Confectioners' sugar, for dusting (optional)
Antipasto Platter
By ClaudiaJan
Directions In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes
- 1 pound bocconcini (small balls of fresh mozzarella cheese)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon crushed red-pepper flakes
- Coarse salt and freshly ground pepper
- 1 cup roasted red peppers, drained
- 1 small clove garlic, thinly sliced
- 2 large heads radicchio di Treviso, separated into leaves
- 8 fresh figs, halved lengthwise
- 2 cups artichoke hearts, drained and quartered
- 1 pound Pecorino cheese, cubed
- 1 pound provolone cheese, cubed
- 3/4 pound air-dried sopressata, thinly sliced
- 3/4 pound refrigerator-dried sopressata, thinly sliced
- 1 1/2 cups pepperoncini, drained
- 1 1/2 cups mixed olives, drained
- 1 1/2 cups peppadew peppers
- 3/4 pounds salami, thinly sliced
- 3/4 pounds prosciutto, very thinly sliced
- Breadsticks, for serving
COCKTAIL PICKLES - ONE BRINE FOR ALL!
By ClaudiaJan
Directions Place vegetables in a jar just large enough to hold them when packed
- 2 cups vegetables (peeled pearl onions, small radishes, or sugar snap peas)
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons pickling spices (penzeys.com)
- 1/2 teaspoon whole black peppercorns
- 1/2 cup white vinegar