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Recipes
Lemon Parsley Fish Cakes
By ClaudiaJan
Preheat oven and bake cod or fish of choice (if salmon would work here) with 1 tablespoon of oil until cooked throu...
- 1 Lb Fresh Cod Fillet -- Or Fish Of Choice
- 2 Tbsp Olive Oil
- 1 Egg -- Large
- 1/4 Cup Scallion -- Thinly Sliced
- 2 Tbsp Mayonnaise
- 1 Tbsp Lemon Juice -- Fresh
- 2 Tbsp Dijon Mustard
- 6 Tbsp Bread Crumbs
- 3 Tbsp Parsley -- Chopped
- 3 Dashes Hot Sauce -- Like Tabasco
- Salt -- To Taste
Cabbage - Onion Salad (Hot Vinegar Mix)
By ClaudiaJan
Alternate layers of cabbage and onion in bowl, ending with onions
- 8 cups shredded cabbage (1 large head)
- 2 large onions, thinly slice into rings, separated
- 1 cup sugar
- 1 cup vinegar - cider
- 1 tsp. Salt
- 1 tsp. Celery seed
- 1 tsp. Dry mustard
- tsp. Pepper
- 1 cup salad oil
Fried Goat Cheese Salad with Grilled Sweet Corn
By ClaudiaJan
Recipe courtesy Sunny Anderson, 2009
- 1 ear corn, shucked 1 tablespoon olive oil, plus extra-virgin olive oil, for drizzling
- 10 ounces goat cheese, softened
- 1 lemon, zested
- 1/4 cup freshly chopped parsley leaves
- Vegetable oil, for frying
- 2 eggs 2 cups panko crumbs Salt
- 10 ounces baby greens 1/2 lemon, juiced
Chopped Winter Salad With Butternut Squash, Apple, and Feta
By ClaudiaJan
Directions Heat oven to 450° F
- 1 small butternut squash (about 1 1/2 pounds)—peeled, seeded, and cut into 3/4-inch pieces
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1/4 cup red wine vinegar
- 2 tablespoons chopped fresh dill
- 1 small head radicchio, leaves torn (6 cups)
- 1 15.5-ounce can chickpeas, rinsed
- 4 ounces Feta, crumbled (about 1 cup)
- 1 tart apple (such as Granny Smith or Pink Lady), sliced
- 1/4 cup pitted kalamata olives, halved
Loaded Oatmeal Cookies
By ClaudiaJan
Recipe courtesy Paula Deen for Food Network Magazine
- 1 stick salted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 1/2 cups quick-cooking oatmeal
- 1 cup raisins
- 1 1/2 cups chopped walnuts
- 1 teaspoon vanilla extract
- 1 stick salted butter
- 3 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Chicken Meatball Noodle Bowl
By ClaudiaJan
Directions 1. Prepare noodles according to package directions; drain and set aside
- 4 ounces thin rice noodles
- 12 ounces ground chicken
- 1 tablespoon grated fresh ginger
- 2 tablespoons snipped fresh cilantro
- 1/2 teaspoon salt
- 3 tablespoons coconut oil
- 1 red Fresno chili pepper, seeded and finely chopped
- 1/3 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon lime juice
- 3 cups shredded leaf lettuce
- 1/2 cup finely shredded carrot
- Fresh cilantro, sliced Fresno peppers, lime wedges, and/or sliced green onions (optional)
My Brother’s Chicken Tacos
By ClaudiaJan
Preparation Instructions *Be careful frying with hot oil!* Season diced chicken liberally
- 16 whole Corn Tortillas (small Size)
- 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
- Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
- 2 Tablespoons Canola Oil
- 2 cans (4 Ounce) Diced Green Chilies
- 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
- Sour Cream
- Hot Sauce (Chulula Or Other Brand)
- 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
- 4 whole Roma Tomatoes, Diced
- Canola Oil, For Frying Tacos
Melon and Cucumber Salad
By ClaudiaJan
Instructions Toss all ingredients in a large serving bowl
- 1 large honeydew melon, seeded and chopped (4 cups)
- 1 medium English cucumber, peeled, halved lengthwise and chopped (2 cups)
- 4 scallions, thinly sliced (1/2 cup)
- 2 Tbsp fat-free yogurt
- 2 Tbsp lemon juice
- 2 Tbsp chopped mint leaves
- 1 tsp salt
Tangy Pepperoncini Dip
By ClaudiaJan
Directions In a medium bowl, stir together yogurt, mayonnaise, and pepperoncini
- 1 cup nonfat plain Greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup finely chopped pepperoncini
- Coarse salt and ground pepper
Cool Southwestern Salad with Corn and Avocado
By ClaudiaJan
In a large bowl, combine the lettuce, beans, corn, avocados, onion, and cilantro
- 2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
- 1 15-ounce can pinto beans, drained and rinsed
- 2 ears corn, kernels cut off the cob (about 1 cup)
- 2 avocados, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro sprigs
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 teaspoon ground cumin
- Kosher salt and pepper
- 1/2 9-ounce bag tortilla chips