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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

haddock-oreganato1 to 2 Lbs Fresh Haddock Fillets
• fresh lemon juice from 1 to 2 lemons or 1-2 tbsp. frozen lemon juice, defrosted
• garlic powder or fresh crushed garlic
• Kosher salt
• fresh ground pepper
• dried oregano
• fresh Romano or Parmesan cheese, shredded or grated
• plain dry bread crumbs
• extra virgin (healthier) or light olive oil
*For Haddock Oreganato Guilliermo add 2 or 3 anchovies over the fillet just
before final broiling

PREPERATION:

Put fillets on a lightly oiled sheet pans. Sprinkle with salt & black pepper, drizzle with lemon juice, and bread crumbs so fish is evenly covered. Then sprinkle garlic powder, oregano & pepper, followed by sprinkled cheese and a few more bread crumbs and a little oil over all. Place pan on middle rack and Broil until browned & bubbly about 10-12 minutes.

INGREDIENTS:

~ 3 1/2 - 5 lb. roaster
~ 1 envelope onion soup mix
~ 1 tsp. dry rosemary
~ 1/2 tsp. garlic powder
~ 1/2 tsp. black pepper
~ 3 tbsp. olive oil
~ 2 tbsp. butter or margarine

PREPERATION:

1) In a small saucepan blend all ingredients over low heat. 2) Rub the blend all over the chicken. 3) In a 13x9 inch roasting pan, with or without rack, arrange chicken, breast side up. 4) Bake uncovered, basting occasionally for 1 1/2 hours or until meat thermometer inserted in thickest part of the thigh reaches 180 degrees and chicken is no longer pink.
 

bacon shrimp

INGREDIENTS:

• 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
• 12 large sea scallops, trimmed and well drained
• 1 small orange, juiced & zested
• 1 tablespoon olive or peanut oil
• 1 tablespoon salt and pepper
• 1 teaspoon hot red pepper flakes
• 12 slices packaged smoked bacon
• Toothpicks

 

PREPERATION:

1. Pre-heat oven to 425º F. 2. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with orange juice and zest, a generous drizzle of oil, salt & pepper and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. 3. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.

INGREDIENTS:

~ 2 Loin Veal Chops (1 1/2 Inches Thick)
~ 3 Tbsp. Minced Fresh Sage
~ 1 Clove Garlic
~ 1/4 Tsp. Fresh Ground Pepper
~ 3 Tbsp. Butter
~ 2 Tsp. Balsamic Vinegar
~ 1 Tbsp. Olive Oil
~ 2 Tsp. Dijon Mustard
~ 2 Tsp. Minced Fresh Parsley
~ To Taste Vegetable Oil Cooking Spray

PREPERATION:

(1) Rub both sides of veal with 1 1/2 tbsp. sage, garlic and pepper. (2) Cover and chill 2 hours. (3) Combine remaining 1 1/2 tbsp. sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside. (4) Place veal on rack coated with cooking spray; place rack in broiler pan. (5) Broil 5 1/2 inches from heat in a regular oven or over a charcoal grill for 8 or 9 minutes per side or to desired doneness. (6) Place dollop of butter mixture on top of each chop; serve immediately.

 

INGREDIENTS:

• 1 Lb. veal stew
• 1 Lb. pork stew
• 1 28 Oz. can crushed tomatoes
• 1 28 Oz. can water
• 1 tsp. sweet dry basil
• salt & pepper to taste
• 1 small can tomato paste
• 1 cup chopped onion
• 1 cup celery chopped
• 3 sliced bell peppers seeded
• 2 cups fresh mushrooms

PREPERATION:

Saute meat with onions and celery in a little oil for 20 minutes. Add the tomatoes and water and simmer 30 minutes more, then add the tomato paste, basil (a pinch of oregano is optional as is a little wine) and simmer 30 more minutes. While meat is simmering, roast, fry or steam peppers and fresh mushrooms. Add to other ingredients and cook together for the final 30 minutes.

INGREDIENTS:

~ 2 Boneless Delmonico Steaks About 1 Lb. Ea.
~ Salt & Black Pepper To Taste
~ 3 Tbsp. Extra-Virgin Olive Oil, Plus Extra For Garnish
~ 6 Tbsp. Cold Unsalted Butter
~ 1 Onion, Thinly Sliced
~ 1 Tbsp. Minced Garlic
~ 1 Tsp. Dried Oregano
~ 1/4 Cup Tomato Paste
~ 2 1/2 Cups Dry Red Wine

PREPERATION:

Sprinkle steaks with salt and pepper to taste and drizzle with about 3 tbsps. of olive oil. Broil to desired doneness. Meanwhile melt 2 tbsps. of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tbsps. of butter into small 1/2 inch chunks and whisk in the sauce a little at a time. Season the sauce with salt & pepper to taste. Drizzle over steak. You can use any cut of beef as a substitute.