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Recipes
Kiwi-Watermelon-Lime Juice
By jeaninemg
Directions Juice, in this order, the kiwis, watermelon and limes, following your juicer's specific settings for ea...
- 2 kiwis, peeled
- 1 1/4 cups chopped watermelon
- 2 large, juicy limes, peel and pith removed
- 1 tablespoon chia seeds, optional
Enchilada Meat Loaf
By jeaninemg
Pre-heat oven to 350 degrees
- 1 egg, slightly beaten
- 1 medium onion, chopped
- 1/4 C bottled salsa
- 2 T chili powder
- 3 cloves of garlic, minced
- 1/2 tsp. salt
- 1 # ground beef
- 1 8.5-oz. package corn muffin mix
- 2 oz. sharp cheddar cheese, sliced
Beef Broccoli
By jeaninemg
Preparation 1. Cook rice according to the package directions
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 1/4 cup lower-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce
- 1 (12-ounce) boneless sirloin steak, cut into thin strips
- 2 teaspoons canola oil
- 2 cups broccoli florets
- 1 cup vertically sliced red onion
- 1 cup chopped carrot
- 1/2 cup water
- 2 teaspoons dark sesame oil
- 1/3 cup sliced green onions
Charcoal-Grilled Stuffed Flank Steak
By jeaninemg
1. Combine garlic, shallot, parsley, sage, and olive oil in small bowl
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons fresh parsley leaves, finely minced
- 1 teaspoon sage leaves, finely minced
- 2 tablespoons olive oil, plus extra for oiling grate
- 1 flank steak (2- to 2 1/2-pounds) (see note)
- 4 ounces thinly sliced prosciutto
- 4 ounces thinly sliced provolone
- 8 - 12 skewers soaked in water for 30 minutes
- Kosher salt and ground black pepper
Overnight Pull-Apart Cinnamon Loaf
By jeaninemg
1. In a small saucepan heat the milk until just warm (105 degrees F to 115 degrees F)
- BREAD
- 3/4 cup milk
- 1 package active dry yeast
- 1/4 cup butter, melted
- 2 tablespoons granulated sugar
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1/4 cup butter, melted
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Chopped pistaschio nuts (optional)
- QUICK GLAZE
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 - 2 tablespoons milk
Brick Chicken with Apricot Couscous
By jeaninemg
Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant
- 2 tablespoons cumin seed
- 2 tablespoons whole coriander
- 2 cinnamon sticks
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
- Extra-virgin olive oil
- Mint Yogurt Dressing. recipe follows
- Apricot Couscous, recipe follows
- 1 1/2 cups plain yogurt
- 1/2 bunch chopped fresh cilantro leaves
- 1/2 bunch fresh mint leaves
- 2 green onions, green parts only
- 2 tablespoons honey
- 1 lemon, juiced
- Extra-virgin olive oil
- Salt and pepper
- Extra-virgin olive oil
- 1 small red onion, small dice
- 1/4 cup dried apricots, coarsely chopped
- 1/4 cup whole almonds toasted, coarsely chopped
- 1 cup couscous
- 1 1/2 cups chicken stock, warm
- 1/2 teaspoon lemon zest
- 2 scallions green parts only
- 1/4 cup fresh mint leaves, roughly chopped
- 1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
- Kosher salt and freshly ground black pepper
The Ultimate Salmon in Parchment
By jeaninemg
Preheat oven to 350 degrees F
- 1 stick unsalted butter
- 2 tablespoons curry powder
- 1 fresh red chile, roughly chopped
- 1 clove garlic, peeled
- Kosher salt and freshly ground black pepper
- 2 tablespoons fennel seeds, toasted
- 2 tablespoons coriander seeds, toasted
- 1/2 tablespoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) salmon fillets, boneless and skin removed
- 1 lemon, juiced
- 16 mussels, cleaned and de-bearded
- Extra-virgin olive oil
- 3 scallions, finely sliced, for garnish
- 1/4 bunch cilantro, for garnish
- 1 cup couscous
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon lemon zest
- 4 frozen cubes of chicken stock (about 2 tablespoons per cube)
Hotcakes with Delicious Blueberry Compote
By jeaninemg
Directions For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon ju...
- 18 ounces fresh blueberries
- 1/3 cup sugar
- Grated zest and juice of 1 lemon
- 1/4 cup coarsely chopped fresh mint leaves, optional
- 1 cup fresh ricotta cheese
- 4 large eggs, separated
- 3/4 cup buttermilk, shaken
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- Pinch salt
- 1/2 cup fresh blueberries
- 3 About 3 tablespoons unsalted butter, plus more for serving
CUMIN GLAZED RIBS WITH CALIFORNIA AVOCADO PINEAPPLE SALSA
By jeaninemg
Instructions In a shallow bowl, combine lime juice, tequila and sugar
- California Avocado Pineapple Salsa
- 2 T freshly squeezed lime juice
- 2 T Tequila
- 2 T brown sugar
- 1/2 ripe pineapple, trimmed and cut into 1/2" slices lengthwise
- 1/4 C white balsamic vinegar
- 1/2 small red onion, cut into 1/4" dice
- 1 jalapeno pepper, stemmed, seeded if desired, and minced
- 1/2 C chopped fresh cilantro
- 1 T extra virgin olive oil
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 ripe fresh California avocado, halved, seeded, peeled and chopped into cubes
- Cumin glazed ribs
- 1/4 C paprika
- 1/4 C ancho chile powder
- 1/4 C ground cumin
- 2 T salt
- 4 1/2 lb. pork baby back ribs
- 1/4 C chopped garlic
- 3 jalapeno peppers, stemmed and seeded if desired
- 1 T ground cumin
- 3 T hot sauce
- 1 C freshly squeezed lime juice
- 1 tsp. salt
- 1 C honey
- California Avocado pineapple salsa
Mexican - Pink Adobe Green Chile Stew
By jeaninemg
A fragrant, flavorful, comforting, authentic pork stew from the Pink Adobe Restaurant in Santa Fe that showcases Ha...
- ■2 tablespoons olive oil
- ■2 pounds boneless pork, cut into 1-inch cubes
- ■1/2 cup chopped onion (I used 1 small onion)
- ■1 clove garlic, minced (I used 2 garlic cloves)
- ■1/4 cup flour
- ■2 cup peeled and chopped fresh tomatoes
- ■2 cups roasted, peeled and chopped fresh green chilies or 2 7-ounce cans green chilies, drained and chopped (I used 8 Hatch chiles that I roasted and skinned – 4 regular and 4 hot)
- ■1 fresh jalapeno chopped (I omitted this for fear of making it too hot for the family)
- ■1 teaspoon salt (I used 3/4 teaspoon)
- ■1/2 teaspoon freshly ground black pepper (I used a few grinds of the pepper mill)
- ■1/2 teaspoon sugar
- ■1 cup chicken or beef broth (I used chicken broth)