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Recipes
Cilantro Thai Grilled Chicken
By jadedrosie
Place all the ingredients above in a food processor and process until smooth
- 2 garlic cloves, coarsely chopped
- 1/2 cup cilantro
- 2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
- 1 tablespoon toasted sesame oil
- red pepper flakes to taste
Shrimp with Cilantro and Lime
By jadedrosie
Combine the salt, paprika, cumin, curry, cayenne (if using) and cinnamon and mix well
- 3/4 teaspoon coarse salt
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon mild curry powder
- 1/8 teaspoon ground red pepper (cayenne)
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- 1 pound medium or large shrimp, peeled and deveined (see note)
- Chopped cilantro
- Lime wedges
- Tortillas or other flatbread,
Green Rice
By jadedrosie
The milk adds a creaminess in the rice and quells a bit of the heat from a serrano chile
- Heat:
- 1 tbs olive oil
- 1 cup dry rice
- 1 tsp minced garlic
- 1 cup chicken broth
- 1 cup whole milk
- Puree:
- 2 cups packed fresh spinach/parsley
- 1 cup packed fresh cilantro, stems and leaves
- 2 tbs lime juice
- 2 scallions sliced
- 1 serrano chile, chopped
- salt to taste
Braised Baby Artichokes
By jadedrosie
Directions Fill a large bowl with water
- Ingredients
- 2 lemons
- 2 dozen baby artichokes
- Extra-virgin olive oil
- 5 garlic cloves, smashed
- Pinch crushed red pepper flakes
- 2 anchovy fillets
- 2 cups dry white wine
- 1 bundle thyme
- Kosher salt
- Water
- 1 bunch Italian parsley, leaves picked and finely chopped
- Parmigiano-Reggiano shavings, for garnish
Pecan Pie Cake
By jadedrosie
Ok people, you've been warned! This cake will make a grown man drop to his knees, birds will sing, and you'll expe...
- Pecan Pie Filling
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup dark corn syrup
- 1/3 cup cornstarch
- 4 egg yolks
- 1 1/2 cups half-and-half
- 1/8 tsp salt
- 3 TBSP butter
- 1 teaspoon vanilla extract (the real stuff)
- Pecan Pie Cake
- 3 cups finely chopped pecans, toasted and divided
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 TBSP vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 cup buttermilk
- 3/4 cup dark corn syrup
Sparkling Basil Lemonaid
By jadedrosie
Makes: 16 servings Serving size: 8 ounce Yield: 16 cups Prep: 15 mins Cook: 20 mins Chill: 2 hrs to 24 hrs
- 4 cups water
- 3 cups sugar
- 2 cups fresh basil leaves (about 1-1/2 ounces)
- 2 1 liter bottles club soda, chilled
- 2 cups lemon juice
- Ice cubes
- 1 fresh jalapeno chile pepper, sliced*
- Fresh basil leaves
Sweet and Spicy Citrus Tilapia
By jadedrosie
Tilapia is marinated in a sweet, spicy citrus based sauce and broiled or grilled
- 4 (6 ounce) tilapia fillets
- Cooking spray
- 1/2 cup fresh orange juice (about 1 orange)
- 3 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, crushed
- 1/2 teaspoon paprika
Mushroom Soup with Bacon
By jadedrosie
Add the bacon and butter to a wide, large pot and bring it to a medium heat
- 5 slices bacon, cut crosswise into 1/2-inch lengths
- 2 tablespoons butter
- 1 onion, cut into 1/4-inch dice
- Kosher salt
- 1 clove garlic, smashed and finely chopped
- 1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
- 2 medium Yukon gold potatoes, diced
- 2 tablespoons all-purpose flour
- 1/2 cup dry sherry
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream
- 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
Roasted Butterenut Squash
By jadedrosie
Directions Preheat the oven to 400 degrees F
- 2 medium butternut squash (4 to 5 pounds total)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Roasted Artichoke Salad
By jadedrosie
Preheat the oven to 350 degrees F
- 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 jars roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional