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Recipes
SIMPLE PAELLA
By jarren
In a large, heavy, non-stick frying pan over high heat, cook onion, chili, paprika and sausages for 3 to 5 minutes,...
- 1 red onion, sliced
- 1 tsp dried chili flakes
- 1 tsp smoked paprika
- 3 dried chorizo sausages, sliced
- 2 chicken breasts, chopped
- 1 1/4 cups short-grain rice
- 4 cups chicken stock
- 12 large, raw, peeled shrimp, with their tails
- 3/4 cup cilantro leaves, chopped
- 8.8 oz cherry tomatoes, quartered
- Lemon wedges
PEACH-RASPBERRY GALETTE
By jarren
Preheat oven to 425 degrees F
- Pastry Dough:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter
- 4 tablespoons ice water
- Peach-Raspberry Filling:
- 3 tablespoons cornstarch
- 3/4 cup sugar
- 1 tablespoon sugar
- 1 1/2 pound peaches
- 1/2 pint raspberries
- 2 tablespoon butter
- 1 large egg white
SALT & PEPPER CHICKEN WINGS
By jarren
Preheat oven to 450F. Combine salt and pepper together in a bowl
- 1 3/4 lb chicken wings
- 1 tsp salt
- 2 tsp crushed black pepper
- 2 tsp sesame oil
- 1 clove garlic, chopped
- 2 green onions, diced
- 1 jalapeno pepper, seeded and diced
HERB COATED GOAT CHEESE
By jarren
Preheat the oven to 375F. Arrange the bread slices on 2 heavy baking sheets
- 3 tbsp olive oil
- 36 , 1/2" thick slices baguette
- 3 tbsp finely chopped fresh Italian parsley leaves
- 2 1/2 tsp finely chopped fresh thyme leaves
- 2 tsp finely chopped fresh rosemary leaves
- 1 tsp lemon zest
- 1 tsp coarsely cracked black pepper
- 1/4 tsp salt
- 1 , 11-oz log soft fresh goat cheese
- 1 1/2 tbsp extra virgin olive oil
- Fresh herb sprigs, for garnish
WHITE BREAD
By jarren
ATCO Blue Flame Kitchen
- 5 cups bread flour, divided 2 tsp instant yeast
- 2 tsp salt
- 1 1/2 cups room temperature water
- 3 tbsp liquid honey
- 1 large egg
- 1/3 cup cream cheese, cut into 1 inch cubes and softened
- Canola oil (for oiling bowl)*
- 1 large egg yolk
- 1 tsp water
SPICED NUTS (Glenda)
By jarren
In bow, combine honey, paste, oil and salt
- 1/4 cup honey
- 3 tsp red curry paste
- 2 tsp oil
- 3/4 tsp salt
- 1 1/2 cup natural almonds (skin on)
- 1 1/2 cup pecan halves
- 1 1/2 cup roasted salted cashews
- 1/3 cup shredded unsweetened coconut
PECAN SQUARES
By jarren
Recipe by Melissa Wigham
- Bottom Layer:
- 1 cup Butter
- 1/3 cup Brown Sugar
- 1 Egg
- 1 tsp Lemon Juice
- 3 cups Flour
- 3 cups Pecans
- Top Layer:
- 1 cup Butter
- 1/2 cup Honey
- 1 cup Brown Sugar
- 3 tbsp Whipping Cream
BBQ ROASTED BABY POTATOES
By jarren
In a large pot of boiling water, cook the potatoes for about 10 minutes
- 2 pounds baby potatoes or new potatoes, quartered
- 2 tablespoons canola oil
- 1 clove garlic, minced
- 1 shallot, minced
- 1/4 cup canola oil
- 2 tablespoons grainy Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon salt
- 2 tablespoons fresh rosemary, chopped
HAWAIIAN TORTILLA PIZZA
By jarren
Preheat the oven to 375 degrees F (190 degrees C)
- 4 (10-inch/25cm) flour or whole-wheat tortillas
- 7 oz (200g) mozzarella cheese, grated (about 2 cups)
- 2/3 cup (150ml) pizza sauce
- 1 cup (250ml) canned pineapple tidbits, drained well
- 3 oz (75 grams) thinly sliced ham, torn into small bites
- 1/2 medium green bell pepper, cut into small cubes
CELERY SOUP WITH WALNUTS & BLUE CHEESE
By jarren
In large saucepan or Dutch oven, heat oil over medium heat; add onion and cook until tender, about 5 minutes
- 1 tablespoon olive oil or butter
- 1 onion, chopped
- 5 large stalks of celery, sliced
- 3 potatoes, peeled and diced
- 4 cups (1 liter) organic chicken or vegetable stock or water
- 1 teaspoon fresh thyme, chopped (or a pinch of dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup freshly toasted walnuts, chopped (or pine nuts)
- 1/2 cup mild blue cheese, crumbled (rind removed)