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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

Saturday, 14 February 2015 00:00

BAKED PARMESAN SWAI

INGREDIENTS:

Swai ~ Two 6 Oz. Swai Fillets
~ 2 Tbsp. Oil
~ 1 Tsp. Fresh Thyme
~ 1 Tsp. Rosemary
~ About 1 Oz. Lemon Juice
~ 2 Tbsp. Grated Parmesan Cheese
CALCULATIONS:
~ 300 Calories/Serving
~ Total Fat 22 G
~ Cholesterol 80 Mg
~ Sodium 180 Mg
~ Total Carbs 2 G
~ Protein 25 G

PREPERATION:

Preheat oven to 350 degrees. Pour olive oil into the bottom of a glass baking dish. Dust rosemary and thyme into oil. Assuming your fish is thawed, lay in baking dish and then flip over. Sprinkle lemon juice over fish. Dust parmesan cheese over the fish. Bake for 15 minutes. Fish will be done when it’s opaque and flakes easily with a fork. Serves 2.

Saturday, 07 February 2015 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, 31 January 2015 00:00

Janet’s Mushroom Stew

INGREDIENTS:

~ 1 Lb. veal stew meat cut in small pieces
~ 1 Lb. pork stew meat cut in small pieces
~ 1/3 Cup olive oil
~ 2 garlic cloves, minced
~ 1 Tsp. dried basil
~ 1/4 Tsp. dried oregano
~ 1/4 Tsp. hot pepper flakes
~ 3 red and/or green peppers cut in pieces
~ 1 (10-12 Oz.) package fresh button mushrooms
~ 1/2 Cup good red wine
~ 1 Tbsp. chopped parsley or 1/2 dried
~ 1 large chopped onion
~ 1 (28 Oz.) can crushed tomatoes
~ salt and pepper to taste

PREPERATION:

Heat oil in a deep pan and saute onion and garlic and set aside. Brown meat for about 5 or 6 minutes. Add all remaining ingredients and cook about one hour until meat is very tender. Serve with crusty bread or over cut pasta such as ziti or rigatoni. CALCULATIONS: Calories 325, fat 9g, protein 25g, carbs 21g (excluding pasta of 50 carbs)

 

Saturday, 24 January 2015 00:00

Cauliflower Au Gratin

INGREDIENTS:

~ 1 Head Cauliflower
~ 4 TBSP Butter or Margarine
~ 4 Slices Cheddar or Provolone
~ 4 TSP Paprika
~ 1/2 TSP Salt
~ 1/2 TSP Pepper
~ 1/2 Cup Bread Crumbs
~ 1/4 TSP Garlic Powder

PREPERATION:

Boil cauliflower until a fork penetrates easily. DO NOT OVER COOK. Drain and cool. Cut away each floret and place head up in a shallow casserol. Drizzle melted margarine over each floret. Sprinkle 1/2 of the salt, pepper, paprika, garlic and bread crumbs over florets. Cover with layers of cheese. Sprinkle the remaining ingredients over the cheese and bake at 375˚ for 30 minutes until bubbling.

 

Saturday, 17 January 2015 00:00

BARBECUE BEEF

INGREDIENTS:

~ 5-7 Lb. Chuck Roast
~ 1 Tsp. Chili Powder
~ 1 Tsp. Paprika
~ 1 Cup Catsup
~ 2 Cups Water
~ 2 Chopped Onions
~ 2 Tbsp. Vinegar
~ 2 Tbsp. Worchestershire Sauce
~ 2 Tsp. Salt
~ 1/2 Tsp. Pepper
PREPERATION:
Place roast in baking pan. Pour all other ingredients over the meat. Cover and roast for 5 hours at 250 degrees. After meat is cooled, shred fine. Strain juice reserving enough to reheat meat with. Serve with buns.
Saturday, 27 December 2014 00:00

CRAB STUFFED NEW YORK STRIP STEAKS

INGREDIENTS:

crab-stuffed_strip_steak~ 4 Beef New York Strip Steaks, Cut 1 Inch Thick
~ 1/2 Cup Crabmeat (3 Oz.)
~ 3 Tbsp. Fresh Breadcrumbs
~ 2 Tbsp. Chopped Fresh Parsley
~ 2 Tbsp. Mayonnaise
~ 1 Tbsp. Prepared Horseradish

PREPERATION:

1. Preheat grill to medium. Combine crabmeat, breadcrumbs, parsley, mayonnaise, and horseradish. Cut a pocket in the side of each steak. Spoon crab mixture into the pockets. Season with salt and pepper. 2. Grill steaks for 8 to 12 minutes for medium rare, turning once halfway through grilling. Serves 4.

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