The Janiak Collection

251INGREDIENTS: Iron Skillet1 Tbsp. garlic powder 1 Tbsp. dried basil ½ tsp. salt 4 (6 oz.) salmon 2 Tbsp. butter 4 lemon wedges DIRECTIONS:Prep 5 min., Cook 10 min., Ready In 15 min. Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.TIPAluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.MAIN DISHf

252baked breaded Shrimp(From Frozen, Pre-Cooked Shrimp)

253INGREDIENTS: Preheat oven to 450o1 bag of frozen cooked shrimp (about 40 to 50 shrimp per bag)2 eggs, beaten¼ cup Panko breadcrumbs (Special K crumbs)¼ cup plain breadcrumbs2 tablespoons Parmesan cheese, grated¼ teaspoon garlic powder¼ teaspoon paprika¼ teaspoon parsleySalt and pepper to tasteCooking spray DIRECTIONS:Spray a large baking sheet with cooking spray, set aside.In one medium bowl combine Panko breadcrumbs, plain breadcrumbs and Parmesan cheese. In another bowl beat eggs, add in garlic powder, paprika, parsley, salt and pepper.Defrost the shrimp according to the package, wash and dry with paper towel. Put shrimps in the egg mixture. Cover with plastic wrap and let it marinate for about 10 to 15 minutes in the fridge.Take shrimps from the egg mixture. Put a few at a time into the breadcrumb mixture to coat, then on the baking sheet.Lightly spray the top of the chicken with cooking spray.Bake shrimp in the middle rack for about 6 to 7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from the oven and serve right away with lemon wedges or your favorite sauce.MAIN DISHS h

254Famous Red lobster Shrimp Scampi

255INGREDIENTS: SKILLET1 lb. medium shrimp, peeled and deveinedKosher salt and freshly ground black pepper, to taste1 Tbl. olive oil3 cloves garlic, minced1 cups white wine½2 Tbl.s freshly squeezed lemon juice¼ tsp. dried basil¼ tsp. dried oregano¼ tsp. dried rosemary¼ tsp dried thyme½ cup unsalted butter, at room temperature2 Tbl.s chopped fresh parsley leaves¼ cup freshly grated ParmesanDIRECTIONS:Season shrimp with salt and pepper, to taste.Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.If using pre-cooked & cleaned shrimp, continually stir them around in the skillet for about 20-30 seconds or shrimp gets rubbery.)Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine (or Balsamic vinegar & broth) and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary and thyme.Stir in butter, 2 tablespoons at a time, until melted and smooth.Stir in shrimp and parsley; season with salt and pepper, to taste.Serve immediately, garnished with Parmesan, if desired.MAIN DISHS h

256Honey & Garlic Shrimp Skillet

257INGREDIENTS:Skillet1 lb. medium uncooked shrimp, peeled & deveined (with or without tail)⅓ cup honey¼ cup soy sauce (I use reduced sodium)1 Tbsp. minced garlic 1 tsp. minced fresh ginger (optional)2 tsp. olive oilChopped green onion for garnish (optional)DIRECTIONS:Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.Place shrimp in a large zipped-top bag or tupperware. Pour ½ of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for later in recipe.(Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade). Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.MAIN DISHS h**About $6-$7 per bag of Shrimp

258Jean buller’sShrimp in Herb butter Sauce

259INGREDIENTS:12 oz. frozen raw shrimp¼ cup butter2 Tbsp. lemon juice1 Tbsp. parsley flakes1 Tbsp. chives½ tsp. dry mustard¼ tsp. season salt¼ tsp. garlic powderMinute RiceDIRECTIONS:Thaw shrimp in a colander under cold running water. Drain well.Melt butter and add lemon juice and all seasonings.Add shrimp, turning at least once in the hot herb butter over a medium high heat (8-10 minutes) or until shrimp become pink.Serve over rice or pasta.Skillet/PanMAIN DISHS h**About $6-7 per bag of Shrimp**

260Shrimp lemon & Panko5 Ingredient

261INGREDIENTS: Preheat oven to 400O1 lb. raw shrimp or frozen/deveined2½ bsp. olive oil, separated T2 Tbsp. talian parsley, roughly chopped I2 Tbsp. lemon juice, separated⅔ cup panko bread crumbsSalt and pepperDIRECTIONS:Peel and devein shrimp if necessary. Place the shrimp evenly in a baking dish and sprinkle with salt and pepper. Drizzle on 1 bsp. lemon juice and 1 bsp. of olive oil. Set aside.TTIn a medium-sized bowl, mix together the Italian parsley, one Tbsp. lemon juice, the panko, the remaining 1½ bsp. olive oil, and ¼ tsp. each of salt and Tpepper.Layer the panko mixture evenly on top of the shrimp.Bake for 12-15 minutes or until shrimp is cooked through and the panko is golden brown.NOTESServe hot for best results and maximum crunch!An easy main course that is not only on the healthy side, but bursting with crunch and lemon flavor!MAIN DISHS h

262Shrimp Stovetop boil

263INGREDIENTS:Juice and rinds of 2 lemons¼ cup plus 2 tbsp. Old Bay seasoning, dividedKosher saltFreshly ground black pepper1 bay leaf1 garlic head, cut in half1 ½ lb. baby potatoes, large potatoes cut in half3 ears corn, husked and cut into 1\" rounds1 ½ lb. medium shrimp, peeled and deveined4 bsp. salted butter, cut into patsT¼ cup chopped fresh parsleyDIRECTIONS:Fill a large stock pot with water until three-fourths full. Add lemon juice and rinds, ¼ cup Old Bay seasoning, salt, pepper, bay leaf and garlic; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes, then add corn and simmer for 5 minutes. Add shrimp, simmer 3 minutes more.Drain in a large colander and discard lemons, bay leaf and garlic.Return stock pot to stove over medium heat. Melt butter and stir in remaining 2 tablespoons Old Bay. Add back potatoes, corn and shrimp and toss to combine. Garnish with parsley, then transfer to a large platter. Serve immediately.MAIN DISHS hStock pot

264baked asparagus Fries

265INGREDIENTS: Preheat oven to 425O1 cup Panko bread crumbs½ cup grated Parmesan cheeseKosher salt and freshly ground black pepper, to taste1 lb. asparagus, trimmed¼ cup all-purpose flour2 large eggs, beatenDIRECTIONS:Lightly oil a baking sheet or coat with nonstick spray.In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.Serve immediately.SIDE DISH

266baked Parmesan Yellow Squash Rounds

267INGREDIENTS: Preheat the oven to 425°2 medium-sized yellow summer squashGarlic salt & freshly ground black pepper1/2 cup freshly grated Parmesan cheeseDIRECTIONS:Place an oven rack in the center position of the oven. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash. (Fresh or pre-grated).Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately. ***Makes a great snack***SIDE DISH

268broccoli Cheese Casserole

269INGREDIENTS: Preheat oven to 350º1 stick butter1 15 oz. can cream of mushroom soup2 large eggs, beaten1 cup mayonnaise2 cups shredded Cheddar¾ cup freshly grated Parmesan1 bsp. Dijon mustardTKosher saltFreshly ground black pepper1 lb. frozen chopped broccoli, defrostedCrushed RITZ CrackersFreshly chopped parsley, for garnishDIRECTIONS:Grease a casserole dish with cooking spray. In a large saucepan, melt butter. Add soup, eggs, mayo, cheddar, Parmesan, and mustard and season with salt and pepper.Layer broccoli on bottom of baking dish. Pour saucepan mixture and sprinkle all over with RITZ.Bake until golden and bubbling, 30 minutes.Garnish with parsley and serve.SIDE DISH

270broccoli & Rice Casserole

271Crock Pot or Preheat oven to: 375OINGREDIENTS:1 (2 lb.) package frozen broccoli1 medium onion – chopped2 cans condensed cream of mushroom soup – (don’t add milk)1 cup uncooked Minute Rice1 small (8 oz.) jar of Cheez WhizDIRECTIONS:METHOd 1 - SLOw wAYChop broccoli into smaller pieces.Combine all ingredients in crockpot.Cook on high for about 4 hours.METHOd 2 - QUICk wAYMicrowave broccoli and chop into slightly smaller pieces.Cook the Minute Rice according to directions. Combine all ingredients in an oven safe casserole dish. Bake in oven for as long as time will allow, (at least 20 minutes), but turn down to low after 1 hour.***Can sprinkle with breadcrumbs if desired, panko for small crunch and smashed Corn Flakes for bigger crunch.SIDE DISH

272UnstuffedCabbage Roll Casserole

273INGREDIENTS:Preheat oven to 35001 lb. lean ground beef½ lb. ground pork1 onion, diced3 cloves garlic, minced1 cup tomato sauce1 can tomato soup2 Tbsp. tomato paste28 oz. canned diced tomatoes with liquid1 head of cabbage chopped (approx. 8 cups)DIRECTIONS:Butter a 9 x 13 pan.Brown ground beef, ground pork, onion and garlic until no pink remains. Drain any fat.Add tomato sauce, tomato soup, canned tomatoes, tomato paste, dill, parsley and bay leaf. Simmer covered 10 minutes. Remove bay leaf and stir in rice.Meanwhile, heat olive oil over medium heat. Add cabbage and cook until tender crisp.Place half of the cabbage in the pan. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice.Bake uncovered 25-30 minutes or until hot & bubbly.1 tsp. dried dill3 Tbsp. fresh parsley1 bay leafSalt & pepper to taste2 ½ cups cooked rice (brown or white)1 Tbsp. olive oilSIDE DISH

274Quick & easyPumpkin Soup

275INGREDIENTS:2 ¼ lb pumpkin (any type) OR butternut squash , unpeeled weight (Note 1)1 onion, sliced (white, brown, yellow)2 garlic cloves , peeled whole3 cups vegetable or chicken broth/stock, low sodium1 cup waterSalt and pepperfINISHES:½ - cup half and half or milk ¾DIRECTIONS: Cut pumpkin into 2 ” slices. Cut skin off, scrape seeds Cut into ¼chunks.Place the pumpkin, onion, garlic, broth and water in a pot - liquid won’t cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender..Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split). Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!Recipe Notes:1. Pumpkin -2 lb / 1.2kg pumpkin before peeling and removing ¼seeds. Approximate is fine. OR substitute: - 2 cans pumpkin pureeButternut Squash is also ideal in this. It’s called Butternut Pumpkin in Australia.To make this with canned pumpkin puree, you will need2 cans. Add it in place of the fresh pumpkin and follow recipe as is.SIDE DISH

276Roasted Parmesan Pesto Potatoes

277INGREDIENTS:2 lbs. red potatoes washed and quartered2 Tbsp. Basil PestoSalt and black pepper to taste3 Tbsp.s grated fresh Parmesan cheeseDIRECTIONS:In a large bowl, combine potatoes and pesto. Toss to coat. Transfer potatoes to a large baking sheet or shallow roasting pan. Season with salt and pepper, to taste. Roast for 20 minutes and remove from the oven.Sprinkle parmesan cheese evenly over the potatoes and put the pan back in the oven. Roast for an additional 10-15 minutes or until potatoes are tender and crispy. Remove from the oven and serve warm.Preheat oven to 400OSIDE DISH

278Simple Meatballs

279INGREDIENTS:Preheat oven to 350 1 lb. lean ground meat (any)1 egg2 Tbsp. water½ cup bread crumbs¼ cup onion (minced)½ tsp. salt⅛ tsp. pepperDIRECTIONS:In a large bowl combine the egg, water, bread crumbs, onion, salt, and pepper and combine. Add the ground beef that has been broken into chunks, and mix gently, but thoroughly, with your hands to combine.Form this mixture into meatballs about 1-inch in diameter and place on a broiler pan or a pan with sides topped with a wire rack.Bake for 25 to 30 minutes until meatballs register 165 F on a meat thermometer.Tips:You can either cool and store in the fridge up to 3 days, use in recipes right away, or freeze for later use.To freeze, cool for about an hour, then chill in the fridge until cold. Place the meatballs on a cookie sheet and freeze solid. Then pack into hard-sided freezer containers, label with the recipe name and date, and freeze up to a year. You can use them straight out of the freezer in many recipes, or thaw in the fridge overnight and then use.This recipe can easily be doubled; just make sure you make the meatballs about 1-inch in diameter so they all cook at the same time.Recipe VaRiaTions:If you prefer a bit more flavor, add some dried herbs: basil, oregano, thyme, and/or marjoram are all good choices. You can also make this recipe with ground pork or ground chicken or turkey or a combination of any of those meats.SIDE DISH

280Spiral Sliced Potatoes

281Skewer a potato - skin on.Place a sharp knife into potato end, with knife at an angle.Hold knife steady and slowly spin the skewer until you reach the other end. Gently pull on potato to expand.Fry in oil - turning to get all of potato. Fry lightly as a side dish or longer for more like a potato chip.Or - Bake in over, just for a fun side dish. Sprinkle with chives - or cheese - or garlic salt.OPTIONS:SIDE DISHfry

282Whole Roasted Carrots

2832 bunches carrots, peeled and tops trimmed1 red onion, peeled and cut into 8 wedges3 Tbsp.s olive oil2 Tbsp.s red-wine vinegar1 Tbsp. ground cumin1 tsp. kosher salt1 tsp. freshly ground black pepper3 Tbsp.s chopped fresh mintZest of 1 lemonIn a medium baking dish, toss the carrots with the onions. Preheat oven 400°INGREDIENTS:DIRECTIONS:SIDE DISHIn a small bowl, whisk the olive oil with the red-wine vinegar, cumin, salt and pepper to combine. Pour the mixture over the carrots and onions; toss gently to coat.Roast until the carrots and onions are tender and browning at the edges, 30 to 35 minutes. Garnish with mint and lemon zest. Serve warm.

284Caprese Salad

285INGREDIENTS:Multiple slices of tomatoes ⅓”Multiple Mozzerella slices ⅓”Bay leaves or crushed Bay leaves (oppt. for top sprinkle)Garlic cloves finely chopped (oppt. for top sprinkle)Bed of salad greens or spinace leaves (oppt.)Vinaigrette style dressing or drizzle Balsamic drizzle on any style (oppt.) DIRECTIONS:Alternate slicesAll ingredients Are As much or As little As you like (or need)Heirloom tomatoesBalsamic drizzleChicken oppt.SALAD

286Chicken - Pasta Caeser Salad

287I put this together by combining different suggestions I read on the Internet.INGREDIENTS:1 bag of Caeser salad mix (Prefer Dole’s)1 - 2 cooked chicken breasts (method of choice)Chopped green onion, to taste1 ½ cup cooked pasta. (Bow ties, shells, macaroni, etc.)Cherry tomatoes, to tasteExtra croutons if desired.Extra Paramesan if desired.DIRECTIONS:Chop chicken into small pieces.Tear up larger pieces of lettuce.Set dressing aside.Throw everything in a bowl and toss. Serve as soon as dressing is added and mixed in.Serve with a refreshing beverage.SALAD

288J. l. Hudson’s Maurice Salad

289Serves: 6 (generously) Serves 3 (generously)INGREDIENTS:Salad Dressing Half Recipe2 tsp. white vinegar 1 tsp. 1½ tsp. freshly squeezed lemon juice ¾ tsp.1½ tsp. onion juice ¾ tsp.1½ tsp. sugar ¾ tsp.1½ tsp. Dijon mustard ¾ tsp.¼ tsp. dry mustard ⅛ tsp.1 cup mayonnaise, lo-fat or regular ½ cup2 Tbsp. chopped fresh parsley 1 Tbsp.1 hard-cooked egg, diced ½ (use rest on salad)Salt and freshly ground black pepper Salad1 lb. ham, julienned ½ lb.1 lb. cooked turkey breast, julienned ½ lb.1 lb. Swiss cheese, julienned ½ lb.½ cup slivered sweet gherkin pickles ¼ cup1 head iceberg lettuce, shredded ½ head8-12 pimiento-stuffed green olives (4-6) for garnish (opt.)DIRECTIONS:To prepare the dressing, in a small bowl combine the vinegar, lemon juice, onion juice, sugar, Dijon and dry mustard; whisk well to dissolve the sugar.Whisk in the mayonnaise, parsley and egg, then season with salt and pepper to taste.In a large bowl, combine the ham, turkey, cheese and pickles and toss lightly. Pour the dressing over the salad and gently fold together.Arrange a bed of lettuce on each plate. Top with the meat and cheese mixture and garnish each serving with 2 olives and serve.SALAD

290nacho SaladFeast

291INGREDIENTS:Heat oven to 400°5 cups tortilla chips (or more)1 lb extra lean ground beef (or more)1 package (1 ounce) Old El Paso™ taco seasoning mix1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained (oppt.) 2 roma (plum) tomatoes, chopped (2/3 cups)2 medium green onions, sliced (1/4 cup)2 cups finely shredded Colby-Monterey Jack cheese (8 ounces)1 can black olives, pitted, cutDIRECTIONS:Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. **(Or use a whole, foil lined cookie sheet).Spread half of chips evenly on pan. Set aside.In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined.Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted.**For a large group, make directly on a cookie sheet and serve from there.SALAD

292Tuna Pasta Salad with Dill & Peas

293Yield: 4 servingsINGREDIENTS:1 lb. mini bowtie pasta1 cup frozen peas½ cup diced red or white onion¾ cup diced dill pickle2-5 oz. cans tuna, drained {I used albacore tuna in water}½ lemon, juiced1 cup real mayonnaise1 Tbsp. dried dillSalt & pepper, to tasteDIRECTIONS:Bring large pot of water to boil. Salt water and cook pasta until al dente. Stir in froz.en peas and cook 30 seconds. Drain pasta and peas. If you want room temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water. In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.A little tangy, crunchy and delicious at room temperature or cold. Great for late spring or early summer!SALAD

294art of Making Hard-boiled eggsREPEAT

295OtherWaterMethod1. Completely cover eggs with cold water.2. Add some salt.3. Gently bring the eggs to a boil.4. Boil for 1 minute.5. Remove from heat.6. Cover the pot and let sit for 12 minutes.7. Rinse in cold water until completely cool. MOMMethod1. Fill saucepan with enough water so it will cover eggs when they are inserted.2. Start to bring water to a boil.3. When water starts to steam, place eggs into water, lowering slowly to let steam engulf egg and egg enters water very slowly - to avoid cracking shell.4. Set timer for 15 minutes and leave eggs in water until timer goes off.5. Remove eggs/pan from stove, run cold water on them. Pour out the water than add more cold water. Throw in about two handfuls of ice also. Let cool.SIDE DISH

296Dill Pickle Deviled eggs

297INGREDIENTS:6 hard boiled eggs, completely cooled¼ cup mayonnaise (or dressing)2 tsp.s fresh dill, minced½ tsp. dijon mustard1 Tbsp. dill pickle juice (or to taste)3 Tbsp. finely chopped dill pickleSalt & pepper to tasteGarnishDill pickle slicesPaprikaDIRECTIONS:Peel your hard boiled eggs and slice in half lengthwise.Gently remove yolks and place in a bowl. Add mayonnaise, dijon, and pickle juice. Mash until smooth. Stir in fresh dill, chopped dill pickles and salt & pepper.Place filling in a piping bag or freezer bag and pipe into egg whites. (Pg. 159)Garnish as desired and refrigerate until serving.EGGS(DIRECTIONS: on page 295)

298Guacamole Deviled eggs

299INGREDIENTS:1 container of ready made, mild guacamole12 eggs½ cup Lemon or Lime juice (to keep it from turning black)Minced onion (opptional/to taste)Black olives for top - chopped or slicedPepper to garnishDIRECTIONS:Boil and peel eggs. (DIRECTIONS: on page 295)Cut in half lengthwise Remove yolks and put into blender/food processor - OR use hand mixer.Add guacamole to egg yolks.Add lemon or lime juice and onions.Blend until like mashed potatoes (may be a little chuncky if hand mixer is used.Stuff mixture into pastry bag. Garnish with black olives or parsley. EGGS(Pg. 303)

300Hummas Deviled eggs