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Recipes
Layered Mexican Cornbread
By ClaudiaJan
Preheat oven to 350 degrees F
- Butter or non-stick cooking spray, for greasing pan
- 1 cup all-purpose cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons baking powder
- 2/3 cup milk
- 2 eggs
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup chopped onion
- 1 (14-ounce) can creamed corn
- 1 cup grated Cheddar
- 1 cup chopped jalepeno peppers
Smashed Potatoes
By ClaudiaJan
Directions In a medium saucepan, cover potatoes with salted water; bring to a boil
- 3 pounds new red potatoes, cut into chunks
- Salt
- 1 stick butter
- 3/4 cup milk
- 1/4 teaspoon pepper
- 3 tablespoons chopped chives or scallion greens, plus more for garnish
Italian Pot Roast
By ClaudiaJan
Directions 1. Trim fat from roast
- Ingredients
- 1 3-pound boneless beef chuck pot roast
- 1 teaspoon garlic salt
- 1 teaspoon fennel seed, toasted and crushed
- 1/2 teaspoon ground black pepper
- 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
- 3 medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
- 1 large onion, cut into thin wedges (1 cup)
- 1 26-ounce jar pasta sauce
- 2 to 3 cups hot cooked penne pasta
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- Grated Parmesan cheese (optional)
Chicken and Spaghetti Soup
By ClaudiaJan
Directions Heat the oil in a large saucepan over medium-high heat
- 2 tablespoons olive oil
- 2 carrots, chopped
- 1 small onion, chopped
- 1 stalk celery, chopped
- 4 cups low-sodium chicken broth
- kosher salt and black pepper
- 4 ounces spaghetti (1/4 box), broken
- 2 cups shredded cooked chicken
- 2 tablespoons fresh dill
Creamy Lemon Parmesan Chicken (Picatta)
By ClaudiaJan
Instructions Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 2 tablespoons flour (all purpose or plain)
- 2 tablespoons finely grated fresh Parmesan cheese
- 1 teaspoon salt
- Cracked pepper
- Light spray of cooking oil
- 1 tablespoon olive oil
- 2 teaspoons butter (or oil)
- 2 tablespoons minced garlic
- 1 1/4 cup chicken broth (stock)
- 1/2 cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
- 1/3 cup finely grated fresh Parmesan cheese
- 2 tablespoons capers (plus 2 tablespoons extra to garnish)
- 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
- 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
- 2 tablespoons fresh parsley
Penne Rigate with Arugula-Almond Pesto
By ClaudiaJan
Combine arugula, almonds, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt
- 5 ounces baby arugula, some leaves reserved for garnish
- 3 tablespoons blanched almonds, toasted and chopped (2 ounces)
- 1 small clove garlic, chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan (1 ounce)
- Coarse salt
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 pound penne rigate
Baked Corn Pudding
By ClaudiaJan
Recipe courtesy Sunny Anderson, 2008
- 3 tablespoons butter, plus extra for casserole
- 1/2 large onion, chopped
- 1 jalapeno, chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded Cheddar
- 2 eggs, beaten
- 1 (10-ounce) bag frozen corn
- Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan
Chili Chicken Lasagna
By ClaudiaJan
30min to prepare, Serves 6-8
- Ingredients
- 4 cups cooked chicken, shredded or cubed
- 2 cups salsa Verde
- 2 cups mozzarella cheese, grated
- 2 cups Mexican cheese blend
- 3/4 cup sour cream
- 10 oz. no-boil lasagna noodles
- 1 (15 oz.) container crème
- 1 (10 oz.) can fire roasted green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
Baked Bean Casserole
By ClaudiaJan
Directions Preheat the oven to 350 degrees F
- Cooking spray
- 1 1/2 pounds lean ground beef
- 1 small onion, finely chopped
- 1 bell pepper, cored, seeded, and finely chopped
- Two 16-ounce cans pork and beans
- 1/2 cup barbecue sauce
- 1/2 cup ketchup
- 2 tablespoons spicy brown mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 4 tablespoons brown sugar
- 6 to 8 slices bacon, cut into pieces and cooked
Tomato Feta Salad
By ClaudiaJan
Cut the tomatoes in half and place them in a large bowl
- 4 pints grape tomatoes, red or mixed colors
- 1 1/2 cups small-diced red onion (2 onions)
- 1/4 cup good white wine vinegar
- 6 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 1/2 pounds feta cheese