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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry


~ 24 Jumbo Shrimp, Uncooked

~ 6 Tbsp. Extra-Virgin Olive Oil

~ 4 Tbsp. Chopped Fresh Rosemary Leaves

~ 2 Tbsp. Sliced Garlic Cloves

~ 1/2 Tsp. Crushed Red Pepper Flakes

~ 2 Tsp. Freshly Grated Lemon Zest

~ Salt And Pepper

~ 12 Slices (About 4 Oz.) Paper-Thin Prosciutto, Cut In Half Crosswise

~ Lemon Wedges

~ Rosemary Sprigs



(1) In a large bowl or large re-sealable plastic bag, combine olive oil, rosemary, garlic, red pepper, lemon zest, salt, and pepper. Add the prepared shrimp and toss to coat. Let marinade for approximately 1 hour (no more). (2) Preheat barbecue grill (oil hot grill to help prevent sticking). (3) When ready to grill, remove the shrimp from the marinade and tightly wrap each with a slice of prosciutto (because the prosciutto is thin, it will stay wrapped). (4) Place shrimp onto hot grill and cook approximately 2 to 3 minutes on one side; turn and cook another 2 to 3 minutes or until shrimp are opaque in center (cut to test). Remove from grill. (5) To serve, arrange warm shrimp on a large serving platter with lemon wedges and rosemary sprigs. Serves 6.


~ 1 Lb. Tilapia Fillets
~ 1 Lemon, Cut Inot Wedges
~ 4 Slices White Bread
~ 1 Tbsp. Vegetable Oil
~ 3 Tbsp. Paprika
~ 1 Tsp. Onion Powder
~ 1 Pinch Garlic Powder
~ 1 Tsp. Ground White Pepper
~ 1 Tsp. Ground Black Pepper
~ 1 Tsp. Cayenne Pepper, Or To Taste
~ 1 Tsp. Dried Oregano
~ 1 Tsp. Dried Thyme
~ 1/2 Tsp. Celery Seed
~ 1 Tbsp. Kosher Salt Or To Taste
245 C, 6-8 C Fat, 42 Mg Cholesterol


In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices. Serves 4.


~ 1 Lb. Fresh Shucked Oysters

~ 2 Tbsp. Margarine
~ 1 Cup Low Sodium Chicken Broth
~ 1 Cup Parsley, Finely Chopped
~ 1/2 Cup Onion, Minced
~ 1/2 Cup Celery, Minced
~ 1/2 Cup Green Bell Pepper, Minced
~ 2 Cloves Garlic, Minced
~ 1/4 Tsp. Black Pepper
~ 1/4 Tsp. Salt
~ 4 Cups Toasted Bread Cubes


Drain oysters. Reserve liquid. Chop oysters into small pieces. Melt margarine in frying pan. Add chicken broth, parsley, onion, celery, bell pepper, garlic, black pepper and salt. Saute until tender. Mix vegetables, oysters and bread cubes in large bowl. Moisten stuffing as needed with oyster liquid. Stuff Turkey.


~ 1 (4-Pound) Boneless Pork Loin, With Fat Left On
~ 1 Tablespoon Salt
~ 2 Tablespoons Olive Oil
~ 4 Cloves Garlic, Minced
~ 1 Teaspoon Dried Thyme Or 2 Teaspoons Minced Fresh Thyme Leaves
~ 1 Teaspoon Dried Basil Or 2 Teaspoons Fresh Basil Leaves
~ 1 Teaspoon Dried Rosemary Or 2 Teaspoons Minced Fresh Rosemary


(1) Preheat oven to 475 degrees F. (2) Place the pork in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. (3) Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.


~ 4 To 6 Lb. Chuck Roast
~ 2 Chopped Onions
~ 2 Tbsp. Vinegar
~ 2 Tbsp. Worcestershire Sauce
~ 2 Tsp. Salt
~ 1/2 Tsp. Pepper
~ 1 Tsp. Chili Powder
~ 1 Tsp. Paprika
~ 1 Cup Catsup
~ 2 Cup Water


1) Place the Chuck Roast into a baking pan. Over the top pour the above ingredients. 2) Cover and roast 5 hours at 250 degrees. After meat is cooled, shred fine. Strain juice reserving enough to reheat meat with. Serve with buns.

Baked Bay Scallops


~ 2 lbs. bay scallops
~ 2 tbsp. white wine, dry
~ 1 tbsp. lemon juice, fresh
~ 1/4 tsp. salt
~ 1/4 tsp. pepper, white
~ 1/4 cup heavy cream
~ 1/2 cup bread crumbs, fresh, mixed with 2 tbsp.melted margarine


Mix wine, lemon juice, salt, and pepper in medium bowl. Stir in scallops. Add cream and stir. Place mixture in shallow baking dish. Sprinkle with bread crumb mixture. Bake at 400o F until scallops are done, mixture is bubbly and crumbs are browned (approximately 15 minutes). Serves 4.