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Jan’s Café Recipes

Chunky Applesauce
(Featured in  ”Jan’s Excellent Romance: Applesauce and Andy“)


4 tart cooking apples (such as McIntosh or Granny Smith), peeled and cut into quarters
½ cup water
½ cup light brown sugar, packed
¼ teaspoon cinnamon
⅛ teaspoon nutmeg



Heat the apples and water to boiling over medium heat. Reduce heat and simmer, uncovered, stirring and using the side of a spoon to break up the apples, for 10 to 15 minutes until The chunks are about the size you want.

Stir in the sugar, cinnamon, and nutmeg. Heat to boiling. Boil and stir 1 minute.

For smooth, rather than chunky, applesauce, put the finished sauce through a food mill or give it a couple of turns in a food processor.

Yields about 2 cups of applesauce.


Potato Pancakes
(Featured in “Jan’s Excellent Romance: Applesauce and Andy“)

Potato pancakesIngredients:

2 big (not huge) russet potatoes, peeled and grated
2 beaten eggs
1 ½ tablespoons all-purpose flour
1 ½ teaspoons salt
½ yellow onion, peeled and grated
Cooking oil



Heat oven to “warm” setting.

Wrap the grated potatoes in a thin kitchen towel and squeeze to drain off as much liquid as possible. Place the drained potatoes in a bowl. Add the beaten eggs and mix. In a small bowl, mix flour and salt. Add the flour-salt mixture and the grated onion to the potato-egg mixture and stir to mix thoroughly.

Add a quarter to an eighth inch of cooking oil to a heavy 12-inch skillet (an old-fashioned cast iron skillet is ideal) and place over medium heat until the oil is very hot.

Use a quarter-cup measure to scoop four mounds of the potato mix into the skillet, and use the back of the cup to flatten each mound. Cook and turn the pancakes until browned and crisp on both sides.

Transfer the browned pancakes onto a paper-towel-lined plate to drain, and put the pancakes into the oven to keep warm until serving. Repeat the process with the remaining mixture.

Yields about 8 to 10 potato pancakes.


Roasted Broccoli
(Featured in ”Jan’s Romantic Dilemma, Broccoli and Brad“)

broccoli roasted 

2 ½ lbs broccoli (1 large bunch) unwashed or thoroughly dried
3 tablespoons extra virgin olive oil
1 tsp Kosher salt or sea salt
¼ teaspoon fresh ground pepper
2 garlic cloves, peeled and thinly sliced
Zest of half a lemon
Juice of half a lemon
3 tablespoons grated Parmesan cheese



Preheat oven to 425°.

Cut broccoli into fairly large florets and spread on a big cookie sheet. Sprinkle florets with 2 tablespoons of the olive oil and the salt and pepper and toss to coat. Then distribute the garlic slices among the florets and toss again..

Place into heated oven and roast for 25 to 30 minutes until the florets are crisp-tender and just beginning to brown slightly. Remove from oven. Sprinkle with the remaining tablespoon of olive oil, the lemon zest, lemon juice, and Parmesan cheese.

Makes 4 to 6 servings.

(Adapted by Chef Hank Rogers of Jan’s Cafe from a recipe by Ina Garten)


Chicken-and-Black-Bean (Lo-Cal) Burritos
(Featured in “Jan’s Romantic Dilemma, Broccoli and Brad“)


6 to 8 eight-inch flour tortillas

1 tsp vegetable oil

1/3 cup chopped onion

1 pound chicken breasts, cooked, cut into chunks, then pulled into shreds

1 cup cooked brown (or white) rice

1/2 cup drained black beans (or 1/2 cup fat-free refried beans, or both)

1 can drained diced tomatoes

1/2 cup mild salsa

3/4 tsp cumin

1/2 cup shredded jack cheese

fat-free sour cream for topping



Preheat oven to 375°

Heat oil in large, non-stick skillet to medium-high. Add chopped onion and sauté until translucent.

Reduce heat to medium and add chicken, rice, beans, tomatoes, salsa and cumin. Heat through.

Remove from heat, add cheese, and stir until cheese is melted.

Place about 1/2 cup of the mixture in each tortilla. Wrap tightly with sides tucked in. Place seam-side down in a 9 ´ 13-inch baking dish sprayed with cooking oil.

Bake at 375° for 20 minutes. Top with sour cream.

Yield: 6 to 8 burritos


Note: For spicier burritos, substitute mild or hot salsa and/or pepper-jack cheese.

(Created by Ray Hernandez,  Jan’s Café)

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