Jane Seymour Recipes

08/01/2024

Ultimate Patty Melts with Special Sauce

This patty melt recipe is phenomenal, but is nothing remotely close to a health food. I highly suggest this for an occasional treat or to accompany some beers, peers, and sports. I've developed this recipe from a combination of other recipes over time and out of practicality based on what was in my kitchen at the time of experiment. I purposely left out Worcestershire and other burger flavorings to keep it simple and not detract from the Thousand Island-like sauce. Serve with french fries or hash browns.

Ingredients
6 slices rye bread

6 tablespoons butter, softened

1 pound ground beef

¾ teaspoon ground black pepper

½ teaspoon sea salt

¼ teaspoon onion powder

3 tablespoons mayonnaise

2 tablespoons ketchup

1 tablespoon real bacon bits

1 teaspoon sweet relish

1 teaspoon white sugar

6 slices Cheddar cheese

6 slices provolone cheese

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Directions

step 01
Cover 1 side of each bread slice thoroughly and generously with butter; set aside.

step 02
Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.

step 03
Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

step 04
While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.

step 05
Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.

step 06
Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

Recipe Tip
Margarine can be used instead of butter, and minced dill pickle or an unsweetened relish will work as a substitute for sweet relish. As a result, adjust the sugar accordingly.

07/28/2024

Pineapple Delight

Pineapple delight is a sweet and tangy dessert layered with a buttery graham cracker crust, a rich cream cheese filling, and topped with a blend of whipped cream and pineapple.

Pineapple Delight Ingredients
There are three layers to this recipe, but each one only needs a few ingredients. Here's what you'll need:

Graham crackers: You can crush the crackers to make the crust and the topping.
Granulated sugar: This helps solidify the crust.
Butter: Adds richness to the crust. Also used in the cream cheese filling.
Cream cheese: For the sweetened cream cheese filling layer
Vanilla extract: To enhance the flavor of the filling.
Powdered sugar: Adds body and sweetness to the filling.
Frozen whipped topping: You can also make your own whipped cream.
Crushed pineapple: The small pieces blend beautifully into the whipped topping.
Ingredient Tip
To avoid any lumps in this mixture, make sure your butter and cream cheese are as close to room temperature as possible before starting to blend. It will help all of the ingredients come together and will help make spreading this layer much easier.

How To Make Pineapple Delight
There are three layers to this dessert, and each takes just a few minutes. So really, this pineapple delight is fast and simple. The full recipe is below, but here's a brief recap:

Step 1. Prepare the pan: Preheat the oven, and spray an 8x8-inch square baking dish with cooking spray or coat with butter.
Step 2. Make the crust: Combine graham cracker crumbs, sugar, and butter. Pour the mixture into a pan, and press it to form a crust. Then, bake for 8 minutes, and let it cool completely.
Step 3. Make cream cheese filling: In a bowl, mix butter, cream cheese, and vanilla extract. Blend until smooth, then add the powdered sugar a bit at a time until the filling is smooth. Spread the filling over the cooled crust.
Step 4. Make whipped topping: Combine whipped topping (or whipped cream) and crushed pineapple. Spread topping over the cream cheese filling.
Step 5. Chill: Chill the dessert in the fridge for at least 4 hours. Overnight is OK, too.
Step 6. Top with garnishes: Before serving, sprinkle more graham cracker crumbs or pineapple pieces on top. Slice and serve.

07/27/2024

Chicken And Broccoli Stir-Fry

Introducing the most savory and flavorful Chicken and Broccoli Stir-Fry you'll ever need! Juicy chicken pieces are perfectly complemented by tender-crisp broccoli, all enveloped in a luscious savory sauce. Trust me; you're going to skip that takeout menu tonight.

INGREDIENTS
1 lb boneless skinless chicken thigh or breast
1 head broccoli, chopped into florets
3 tbsp vegetable oil
4 cloves garlic, minced
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Marinade for the Chicken:

3 tbsp water
1 tbsp oyster sauce
1 tsp cornstarch
1 1/2 tsp vegetable oil
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Sauce:

2/3 cup chicken stock
1 tbsp sugar
1 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp Shaoxing wine
2 tbsp cornstarch (mixed with 2 tbsp water to form a cornstarch slurry)
1 tsp sesame oil

INSTRUCTIONS

1-Marinate Chicken: Slice the chicken against the grain into bite-sized pieces. In a bowl, combine chicken with marinade ingredients. Mix well and let it marinate for about 15 minutes.
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2-Prepare the Sauce: In a separate bowl, combine all sauce ingredients except the cornstarch slurry. Set aside.‍
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3-Blanch Broccoli: Bring a pot of water to a boil. Add broccoli florets and blanch for 2 minutes. Drain and set aside.
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‍4-Cook Chicken: In a pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add minced garlic. Add marinated chicken to the pan. Cook for approximately 5 minutes until chicken is cooked through.
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‍5-Add Sauce to the Pan: Pour in the pre-prepared sauce mixture. Allow the sauce to simmer until it begins to thicken, typically about 1-2 minutes. Stir continuously.
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‍6-Combine Broccoli: Add blanched broccoli to the pan. Stir-fry to ensure chicken and broccoli are thoroughly coated in the sauce.
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7‍-Adjustments: If sauce is too thin, add more of the cornstarch slurry. If sauce is too thick, incorporate a bit more chicken stock.
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‍8-Serve: Best when served with a bowl of steamed white rice.

07/27/2024

Chicken Cutlets with Sun-Dried Tomato Cream Sauce (Marry Me Chicken)

Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner idea. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.

Ingredients
1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

½ cup finely chopped shallots

½ cup dry white wine

½ cup heavy cream

2 tablespoons chopped fresh parsley

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Directions

step 1
Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

step 2
Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley

07/27/2024

Pizza Casserole

This pizza casserole recipe takes all the good things we love on pizza and combines them with egg noodles to form a great one-dish casserole to feed your family.

Ingredients
2 cups uncooked egg noodles

½ pound lean ground beef

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

16 ounces pizza sauce

1 cup sliced pepperoni sausage

1/4 cup milk

1 cup shredded mozzarella cheese

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Directions
Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Heat a medium skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain excess fat from the skillet. Stir in cooked egg noodles, pizza sauce, pepperoni, and milk until well combined. Pour mixture into a 2-quart casserole dish.

Bake in the preheated oven for 20 minutes. Sprinkle with cheese and continue baking until cheese is melted, 5 to 10 more minutes.

07/26/2024

Chopped Power Salad with Chicken
Enjoy this filling and colorful salad for lunch or dinner. The dressing gets made in the same bowl that the salad is tossed in, so the greens absorb every bit of flavor.

If you’re looking for a fun way to enjoy seasonal produce, then this Chopped Power Salad with Chicken is it! Traditional chopped salads are made by chopping ingredients into smaller bite-size pieces that get tossed together with the dressing, ensuring big flavor with every bite. This one is “powerful” in many ways—including the 49 grams of protein it packs, as well as its satisfying flavor and crunch. Find out how to make it below and use our tips and advice for creating your own ultimate chopped salad.

How to Make Chopped Power Salad with Chicken
1. Start with a Big Mixing Bowl
The beauty of this salad is that it all gets made in one bowl. That means less dishes and quicker assembly. Because there are plenty of ingredients, you’ll want to choose a large bowl for the task. A 4- to 6-quart bowl gives you plenty of room for everything, plus plenty of space to combine everything.

2. Toss It All Together
Have you ever noticed how delicious restaurant salads are? That’s because instead of drizzling all of the dressing on top of the salad, they toss the ingredients with the dressing before the salad is plated and served. This ensures every bite is perfectly seasoned. To save on dishes, we mix up the dressing as the first step in the same bowl we toss it in. When you toss the salad, make sure you are getting to the ingredients at the bottom of the bowl to spread the dressing around evenly. It’s why this Chopped Power Salad is so good!

Ingredient Swaps to Try
Try a different lettuce. Green-leaf lettuce is a type of loose-leaf lettuce, which has loosely bunched leaves instead of tight heads. It has a mild, sweet flavor with a slightly crisp and tender texture. If you can't find green-leaf lettuce, you can use red-leaf, butterhead, Little Gem or romaine.
If you’re looking for a less-refined sweetener for the salad dressing, try honey or even maple syrup. Both provide ample sweetness to balance the acidity from the lemon juice.
Any tomato will work well as long as it’s ripe. Try small cherry tomatoes, or larger heirloom or slicing tomatoes, and chop them into bite-size pieces. Don’t make it hard! Use what you have!
Mix up the seeds (or nuts). Sunflower seeds add a delicious crunch, but if you don’t have any or don’t care for them, pepitas (pumpkin seeds) work too. Or, opt for sliced almonds or chopped walnuts.
Try a different cheese. Feta adds the perfect salty touch to the salad, but other flavorful cheeses would be delicious as well. Swap in an equal amount of crumbled blue cheese or goat cheese for a different spin.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Use fresh lemon juice. Fresh-squeezed lemon juice is one of our favorite ingredients. It adds the perfect pop of bright acidity to so many different dishes, especially for salad dressings, so it's worth always having a lemon or two on hand. If you can’t get your hands on fresh lemon juice, bottled lemon juice or white-wine vinegar will also work.
Double the dressing. A simple vinaigrette is a refrigerator staple! That’s why we suggest doubling (or tripling!) the vinaigrette and storing it in an airtight container in your refrigerator. Enjoy it on any salad and use it within three days.
A microplane grater makes grating garlic easy. If you don’t have one, a fine-holed grater will also do the trick. If all else fails, bring out your chef’s knife and mince the garlic.
Enjoy this salad right away. Delicate leafy greens won’t hold up over time if they’re covered in salad dressing. That’s why we suggest enjoying this salad right after you toss it together. If you want to prep ahead, make the dressing in a separate small bowl and combine everything just before serving.
Nutrition Notes
Extra-virgin olive oil is packed with nourishing unsaturated fats that provide satiety and also health benefits such as protection against heart disease and some cancers. It’s also been shown to support healthy aging and prevent inflammation.
Dark leafy greens like spinach are low in calories, but boast a stunning nutritional profile. Spinach is packed with water to help keep you hydrated, and each 3-cup serving has 2 grams of fiber to improve satiety and promote bowel health. It also contains vitamins A and C, known nutrients for promoting eye health.
Besides being perfectly crunchy, cucumbers are a hydrating food that also supply a variety of nutrients including vitamins C and K as well as potassium. They’re ideal for adding bulk and crunch to salads without adding extra calories or saturated fat.

Ingredients
¼ cup extra-virgin olive oil

3 tablespoons lemon juice

1 clove garlic, grated

½ teaspoon dried oregano

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon ground pepper

4 cups torn green-leaf lettuce

4 cups baby spinach

2 cups shredded cooked chicken

1 cup halved grape tomatoes

1 cup halved and sliced cucumber

½ cup slivered red onion

⅓ cup sliced peperoncini

⅓ cup crumbled feta cheese

2 tablespoons unsalted roasted sunflower seeds

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Directions
Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl.

07/26/2024

White Bean & Veggie Salad

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

Use Your Choice of Vegetables
We used chopped cucumbers and cherry tomatoes for this salad, but feel free to use your favorite vegetables or whatever you have on hand, like bell peppers, radishes or celery. Try mixing it up with different seasonal vegetables. If you have leftover roasted vegetables, make sure they're cooled completely before adding them to the salad.

Types of White Beans
You can use any type of white bean for this salad, such as cannellini beans, navy beans or great northern beans. If you can find it, we recommend using low-sodium canned white beans to reduce your sodium intake.

Can I Double This Recipe?
Absolutely! You can easily double this recipe to make two servings, or you can meal prep it. If you plan on using this recipe for meal prep, the avocado can be diced and added the morning of or tossed with lemon juice to keep it from turning brown. The oil and vinegar can be stored in a separate container and tossed to combine with the salad before serving. Check out more tips on how to dice avocados and how to store cut avocados.

Ingredients
2 cups mixed salad greens

¾ cup veggies of your choice, such as chopped cucumbers and cherry tomatoes

⅓ cup canned white beans, rinsed and drained

½ avocado, diced

1 tablespoon red-wine vinegar

2 teaspoons extra-virgin olive oil

¼ teaspoon kosher salt

Freshly ground pepper to taste

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Directions
Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

07/25/2024

07/25/2024

☺️😋😋 Good morning

07/25/2024

😍😍