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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

• 1 1/2 to 2 Lbs. Beef Flank Steak
• 1/2 cup Burgundy or other dry red wine
• 1/4 cup vegetable oil
• 2 cloves garlic, minced and divided
• 1 can (16 Oz.) stewed tomatoes, undrained
• 3/4 cup prepared BBQ sauce
• 1 to 2 Tbsp. seeded & chopped Vlasic Hot Jalapeno Peppers
• 1/2 Tsp. dried oregano leaves, crushed
• 1/2 Tsp. ground cumin
• 1/4 Tsp. ground coriander
For Garnish: Sweet red pepper rings, hot chopped jalapeno peppers and fresh cilantro
 

PREPERATION:

1. To marinate; in large shallow non metal dish, combine wine, oil and 1 clove of garlic. Add steak;turn to coat. Cover; refrigerate at least four hours or overnight, turning occasionally. Drain steak, reserving 1/4 cup of the marinade. 2. To make sauce; In large 2-quart saucepan over medium-high heat, heat reserved marinade to boiling. Add remaining garlic and onion; cook until tender, stirring often. Stir in tomatoes, BBQ sauce, chopped peppers, oregano, cumin and coriander, heat to boiling. Reduce heat; simmer uncovered, 15 min. or until reduced to 2 cups, stirring occasionally. 3. On grill rack, place meat directly above med-hot coals. Grill, uncovered, until desired doneness (allow 10 min. for rare and 14 min. for medium); turn once. Thinly slice meat across grain. Garnish with pepper rings, jalapeno peppers and cilantro. Serve with sauce. makes 6 servings.
To broil: Place meat on rack in broiler pan. Broil 4 inches from heat until done (allow 10 min. for rare and 12 min. for medium); turn once.

chicken-legs

INGREDIENTS:

• Chicken Legs & Thighs About 2-3 Lbs.
• 3/4 Cup Prepared BBQ Sauce (your flavor) divided
• 2 cans (16 Oz.) Pork & Beans in tomato Sauce
• 1 (8 Oz.) Can Whole Kernel Corn, Drained

 

PREPERATION:

1. On grill rack, place chicken, skin side down, directly above medium coals. Grill, uncovered, 1 hour or until tender and juices run clear. Turn and brush often with 1/2 cup of the BBQ sauce during the last 30 minutes. 2. Meanwhile, in a 10-inch cast-iron skillet combine beans, corn and remaining 1/4 cup BBQ sauce. Place skillet on grill for the last 15 minutes or until mixture is heated through, stirring occasionally. Add chicken to skillet; spoon bean mixture over. Makes 6 servings.

pork loin roast

INGREDIENTS:

• 1 to 3 pound boneless pork loin roast
• Herbed Pepper Rub:
• 2 tablespoons cracked black pepper
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

 

PREPERATION:

Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 to 1-1/4 hours (18 to 20 minutes per pound), until internal temperature, measured with a meat thermometer, registers 155 degrees F. Remove roast from oven and let rest for 5-10 minutes before slicing to serve. Serves 6-8, with leftovers

Nutrition Facts (based on 12 servings) Cal. 131, Saturated Fat 1g, Cholesterol 57 mg, Protein 2 g, Fat 5 g, Sodium 97 mg, Carbohydrates 1g, Fiber 1g

INGREDIENTS:

 • 4 navel oranges
• 1/4 Lb. unsalted butter
• 1/3 cup dry white wine
• 1/4 cup freshly-squeezed lemon juice
• 2 tsp. sugar
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1/2 cup sliced pitted black Portuguese olives (or Spanish olives)
• 4- 8 Oz. red snapper fillets
• 2 Tbsp. olive oil
• 1/2 bunch Italian parsley-leaves chopped

 

PREPERATION:

Squeeze two of the oranges and reserve juice. Take the other two, cut into Supremes, and reserve. In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add the reserved orange juice, the lemon juice, wine, sugar and half of the salt and pepper. Boil the mixture until well reduced, 15 to 20 minutes. Stir in the orange sections and olives and reserve in a warm place. Heat grill to high. With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 3 to 4 minutes on the skin side, until skin is crispy and a 1/2 inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon sauce over snapper fillets and serve.

INGREDIENTS:

Tenderloin Steak• 4 boneless chuck tenderloins 3/4 inch thick (about 5 to 6 ounces each)
• 1 1/2 cups purchased fresh pineapple chunks packed in juice
• 1/2 cup hoisin sauce
• 1 large red bell pepper, cut into 1 1/2 inch pieces
• 1 small red onion, cut into 8 wedges
• 1/3 cup apricot preserves
• 2 tbsps fresh lemon juice
• 2 tablespoons chopped fresh cilantro

 

PREPERATION:

1. Soak four 12 inch bamboo skewers in water 10 minutes, drain. 2. Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag. Pour 1/4 cup hoisin-pineapple mixture over steaks, turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. 3. Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in a glass dish, brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours. 4. Remove steaks and skewers from marinade, discard marinade. Place steaks and kabobs on grill over medium, ash-covered coals. Grill (covered 9 to 11 minutes) over medium heat on preheated gas grill, until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally. 5. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan, cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro. Makes 4 servings.

INGREDIENTS:

Salmon-Fillet • 4 salmon fillets (about 1 pound)
• 1 tbsp. brown sugar
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 cup orange juice
• 2 tbsps. olive oil
• 1 1/2 tsps. thyme leaves, divided
Orange Relish Ingredients:
• 1/2 tsp. grated orange peel
• 2 seedless oranges, peeled, sectioned and cut into 1/2 inch pieces
• 2 tbsps. chopped red bell pepper
• 1 tbsp. honey
• 1 tbsp. chopped red onion
• 1 tbsp. chopped fresh parsley
• 1/2 tsp. ginger, ground
• *235 Calories/Serving

 

PREPERATION:

1. For the salmon, mix orange juice, oil and 1 teaspoon of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. For the Relish, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. 2.Preheat oven to 400 F. Mix brown sugar, paprika, remaining 1/2 teaspoon thyme and salt in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with paprika mixture. Place salmon on foil-lined baking pan. 3. Bake 10-15 minutes or until fish flakes easily with a fork. Or, Grill salmon over med-high heat 6 to 8 minutes per side or until fish flakes easily with a fork. Serve salmon with orange Relish. Serves 4