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Recipes
Chicken Black Bean Filling for Burritos
By jadedrosie
Delicious for dinner and leftovers all week
- 12 oz boneless skinless chicken breasts
- 6 slices of bacon
- 2 cloves of garlic, minced
- 1/2 cup picante sauce
- 16 oz (1 can) black beans, drained
- 1 large red bell pepper, chopped
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/2 cup chopped green onions
- 12 (6 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup picante sauce
Date Nut Spice Bread
By jadedrosie
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups coarsely chopped dates (10 ounces pitted)
- 1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 3/4 cup light brown sugar, lightly packed
- 1 extra-large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated orange zest (2 oranges)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed orange juice (3 oranges)
- 3/4 cup coarsely chopped pecans (3 ounces)
- 6 ounces cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 tablespoon grated orange zest
Garlic Chicken with Israeli Couscous
By jadedrosie
Recipe courtesy Anne Burrell
- 2 whole garlic bulbs
- 1 lemon, zested and juiced
- 1 large bunch fresh thyme, leaves only
- 1 tablespoon cumin seeds, toasted and ground
- Pinch crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
- One 4-to-5-pound chicken, cut into 8 to 10 parts
- Kosher salt
- 2 cups medium-size Israeli couscous
- Extra-virgin olive oil
- 3 ribs celery, sliced thin on the bias
- 1 large onion, sliced
- Pinch crushed red pepper flakes
- 1 1/2 cups dry white wine
- 3 tablespoons tomato paste
- Large pinch saffron
- 2 zucchini, green part only, cut into 1/2-inch dice
- 2 to 3 cups chicken stock
- 1/2 cup pine nuts, toasted
- 3 scallions, white and green, sliced thinly on the bias
Grilled Summer Salad
By jadedrosie
To make the summer salad, increase the grill temperature to high heat
- For the grilled summer salad:
- 1/2 * 1/2 Tbs. fresh lemon juice
- 5 * 5 Tbs. olive oil
- * Kosher salt and freshly ground pepper, to taste
- 1 * 1 red bell pepper, seeded and cut into 1/2-inch dice
- 1 * 1 jalapeño pepper, seeded and thinly sliced
- 1 * 1 bunch green onions, white and green portions, cut into 1-inch pieces
- 1 1/2 * 1 1/2 cups fresh corn kernels
- 1 * 1 cup cooked black beans, drained
- 1 * 1 pint cherry tomatoes, halved lengthwise
Jammin' Salmon Burgers
By jadedrosie
Recipe courtesy Aaron McCargo Jr
- Dill Mayonnaise:
- 2 teaspoons freshly chopped parsley leaves
- 1/2 Vidalia onion, diced
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/2 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- 1 lemon, zested
- 4 tablespoons Dill Mayonnaise, recipe follows
- 2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
- 2 tablespoons grapeseed oil
- 1/2 cup mayonnaise
- 1/2 lemon, juiced
- 2 tablespoons freshly chopped dill leaves
- Pinch cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Caesar Salad
By jadedrosie
Recipe courtesy Geoffrey Zakarian
- 1/2 cup extra-virgin olive oil
- 2 cups loosely torn country bread (about 3/4-inch pieces)
- Kosher salt and fresh cracked pepper
- 1/4 cup finely grated Parmigiano-Reggiano
- 2 tablespoons finely minced fresh parsley
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 tablespoons roasted garlic
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 6 white anchovies
- 1 egg yolk
- 1 1/4 cups canola oil
- 30 large leaves from the hearts of romaine lettuce, left whole
- Kosher salt and fresh cracked pepper
- Small block Pecorino Romano cheese
- 18 white anchovies, optional
Boeuf Bourguignon
By jadedrosie
Boeuf Bourguignon is one of those classic French dishes that is easy to prepare, sticks to your ribs and will dazzl...
- 2 , 9-lb. paleron of beef, or chicken steak or same amount of shoulder or neck, cut into 1-1/2- inch pieces
- 1 garlic clove
- 1 bouquet garni
- 1/4 cup of olive oil
- 4 onions, thinly sliced
- 1 tbs. all-purpose flour
- 1 cup red Burgundy
- 6 carrots, cut into 1-inch pieces
- Salt and pepper
- A little chopped flat parsley
- Equipment
- Dutch oven or large, heavy-bottomed pot
- Wooden spoon
- Large spoon or ladle
Sauteed Wild Mushrooms
By jadedrosie
2004, Barefoot in Paris, All Rights Reserved
- 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
- 1/2 cup good olive oil
- 1 cup chopped shallots (4 large)
- 4 tablespoons (1/2 stick) unsalted butter
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic (6 cloves)
- 1 cup chopped flat leaf parsley
Scallops Provencal
By jadedrosie
2004, Barefoot in Paris, All Rights Reserved
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
- (Sometimes we use thin cut chicken cutlets fried crisp in place of scallops)
Ricotta Orange Pound Cake with Strawberries
By jadedrosie
Recipe courtesy Giada De Laurentiis, 2007
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar, plus 1 tablespoon
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- 2 tablespoons Amaretto
- Powdered sugar, for dusting
- 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes