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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

Saturday, 13 September 2014 00:00

CLASSIC ROAST CHICKEN

INGREDIENTS:

• 1 3 1/2 to 4 1/2 Pound Roaster Chicken
• 1 stalk celery
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1 tbsp. butter or margarine softened, divided
• 1 onion quartered

PREPERATION:

1. Preheat oven to 475 F. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter. 2. Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan. 3. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 F. Roast for 20 minutes longer. 4. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer. Until juices run clear. Serves 4.

 

Saturday, 06 September 2014 00:00

LOBSTER TAILS FOR TWO

lobster tails

INGREDIENTS:

~ 2 Lobster Tails (4-6 Oz. Each)
~ Vegetable Cooking Spray
~ 1/4 Cup Lemon Juice
~ 1/4 Cup Butter, Melted
~ 1/4 Tsp. Salt
~ 1/4 Tsp. Pepper
SUBSTITUTIONS:
Jumbo Shrimp, Sea Scallops
 

PREPERATION:

(1) Thaw lobster if frozen. (2) Mix basting sauce in a bowl. (3) Lobster tails have two side - the hard, cup side and the soft, flat undercover. (4) Remove soft under-cover of lobster shell. (5) Insert metal skewer lengthwise through lobster. Use one skewer per lobster. (6) Cost lobster with vegetable cooking spray and place underside down on grill. (7) Grill for 3 minutes and turn. (8) Baste with sauce and grill for 3 more minutes, or until lobster turns bright orange and pulls away from shell. Serves 4. Calculations per serving: 146 calories, 5 gm. total fat, 1 g. saturated fat, 172 mg. cholesterol, 205 mg. sodium.
Saturday, 30 August 2014 00:00

SWEET JALAPENO RIBS

INGREDIENTS:

~ 2 Slabs Baby Back Spare Ribs (About 6LB.)
~ 1 1/2 Cups Prepared Barbecue Sauce
~ 1/2 Cup Jalapeno Jelly Or Hot Pepper Jelly
~ 1/4 Cup Cider Vinegar
~ 2 Tbsp. Seeded And Chopped Jalapeno Peppers
~ 2 Tsp. Garlic Powder

 

PREPERATION:

(1) To make sauce: In 1-quart saucepan, combine barbecue sauce, jelly, vinegar, peppers and garlic. Over medium heat, heat until jelly melts, stirring often. (2) In covered grill, arrange preheated coals around drip pan; test for medium heat above pan. (3) On grill rack, place ribs, fat side up, over pan but not over coals. Grill, covered, 1 1/2 to 2 hours or until well-done. Adjust vents and add more charcoal as necessary. Turn and brush often with sauce during the last 30 minutes. Makes 6 servings. After cooking may be cut into riblets as hors d’oeuvres.
To roast: Place ribs, fat side up, on rack in roasting pan. Roast, uncovered, at 350 degrees F. 1 1/2 to 2 hours or until well-done. Turn and brush oftenwith sauce during the last 30 minutes.

 

 
Saturday, 23 August 2014 00:00

MUSHROOM-STUFFED CENTER CUT RIB PORK CHOPS

INGREDIENTS:

~ 4 Pork Rib Chops, Each Cut 1.5” Thick
~ 1 Tbs. Butter Or Margarine
~ 2 Cups Thinly Sliced Fresh Mushrooms
~ 2 Tbs. Chopped Fresh Parsley
~ 1/2 Cup Shredded Carrot
~ 1/3 Cup Sliced Green Onion
~ 1 Tbs. Lemon Juice
~ 1/4 Tsp. Rubbed Sage
~ Dash Pepper
~ 1 Tbs. Vegetable Oil
~ 1/2 Tsp. Dried Thyme Leaves, Crushed
~ 1/2 Cup Your Favorite Prepared Barbecue Sauce

PREPERATION:

To make filling: In 10-inch skillet over medium heat, in hot butter, cook mushrooms until tender, stirring occasionally. Remove from heat. Stir in carrot, onion, parsley, juice, sage and pepper. Make a pocket in each chop by cutting horizontally from fat side to bone. Fill each chop with 1/4 c. of the filling, pressing firmly into opening. Secure with toothpicks. Brush chops with oil. Rub thyme over chops. On grill rack, place chops directly above medium coals. Grill, uncovered, 35 to 40 minutes or until well-done, turning and brushing often with barbecue sauce during the last 20 minutes. Arrange chops on rack in broiler pan. Broil 4 inches from heat 25 to 30 minutes or until well-done, turning and brushing often with barbecue sauce during the last 10 minutes.

 

Saturday, 09 August 2014 00:00

Canadian Bacon-Wrapped Barbecued Tuna

INGREDIENTS:

• 1 Lb. tuna, cut into 12 chunks
• 1/3 c. light Italian salad dressing
• 1/3 c. teriyaki sauce
• 12 canadian bacon slices

 

PREPERATION:

1. Mix salad dressing, teriyaki sauce and tuna in a glass bowl. Marinade in refrigerator for 20 min. 2. Remove albacore from marinade. Wrap a slice of bacon around each chunk of tuna and secure with 2 heavy-duty toothpicks. 3. Place on grill for 2 minutes. Turn. 4. Grill for 3 more minutes or until fish turns opaque (Tuna is more moist and tender when cooked to retain a pink-pearl center) and internal temperature reaches 125 F. Serves 4
Saturday, 26 July 2014 00:00

TILAPIA GRILLED IN FOIL

INGREDIENTS:

~ 1 Whole Tilapia, Dressed
~ 1/4 Tsp. Lemon-Pepper Seasoning
~ 2 Scallions, Cut Into Strips The Fiinestt Qualiitty
~ 2” Piece Fresh Ginger, Cut Into Strips
~ 2 Garlic Cloves, Chopped
~ 1 Tbsp. Light Soy Sauce

PREPERATION:

(1) Tear off a sheet of heavy-duty aluminum foil, large enough to wrap around the tilapia. Center fish in middle of foil. (2) Sprinkle body cavity with lemon-pepper seasoning. (3) Lay scallions, ginger and garlic in body cavity. (4) Pour soy sauce over body cavity. Bring up foil sides. Loosely seal ends and top, leaving extra room inside for good heat circulation. (5) Grill for approximately 14 to 18 minutes until internal temperature reaches 165˚ F. Calculations per serving: 108 calories; 1 gm total fat; 9 gm saturated fat; 57 mg cholesterol; 217 mg sodium.

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