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Recipes
GRAND MARNIER STRAWBERRY TART
By jarren
Place flour, sugar and nuts in bowl of food processor
- 2/3 cup flour
- 2 tbsp sugar
- 2 tbsp walnuts
- 3 tbsp butter, chilled & cut into bits
- 1-2 tbsp ice water
- 3 pints fresh strawberries, sliced
- 1/4 cup Grand Marnier
- 1/2 cup apricot jam
- 1/2 pint whipping cream, whipped
SWEET POTATO CASSEROLE
By jarren
Cook sweet potatoes in water and first amount of salt, in large saucepan for about 5 minutes until tender
- 3 lbs sweet potatoes, peeled and cubed
- Water
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup sugar
- 1 tsp vanilla
- 2 tbsp butter, melted
- 1/4 tsp salt
- 2 cups miniature marshmallows
- 1/2 cup crushed corn flakes cereal
GRILLED VEGETABLES
By jarren
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic or red wine vinegar
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 3/4 tsp fresh ground pepper
- 8 cups assorted vegetables, zucchini, onion, mushrooms, and bell peppers.
SLOW COOKER PULLED PORK
By jarren
Canadian Living
- 3 1/2 lb boneless pork shoulder blade roast
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 2 onions, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp coriander
- 2 bay leaves
- 1/4 cup tomato paste
- 1 can (14 oz) tomato sauce
- 2 tbsp packed brown sugar
- 2 tbsp cider vinegar
- 2 tbsp Worcestershire sauce
- 2 green onions, thinly sliced
ROSEMARY MUSTARD CHICKEN
By jarren
n a shallow baking dish, combine mustard, lemon juice, honey, rosemary, pepper and lemon zest
- 1/2 cup (125 mL) grainy Dijon mustard
- 1/3 cup (75 mL) lemon juice
- 2 tsp (10 mL) honey
- 1 tsp (5 mL) dried rosemary
- 1/4 tsp (1 mL) black pepper
- Zest of one lemon
- 4 boneless, skinless chicken breasts (4 oz or 125 g each)
TRIPLE-BERRY CHOCOLATE TART
By jarren
Chocolate Crust: In bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla
- Chocolate Crust:
- 6 oz blackberries
- 6 oz raspberries
- 6 oz blueberries
- 1/4 cup seedless raspberry jam
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1 pinch salt
- Ganache:
- 1 1/2 cup whipping cream 35%
- 8 oz dark chocolate chopped
SALMON WITH DIJON SAUCE
By jarren
Broil or barbecue the salmon
- 6 ounce salmon fillets, skin removed (4)
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 3 tablespoon unsalted butter, cold
- 1 small shallot, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoon chopped fresh dill, plus more for garnishing
- 1/8 teaspoon pepper
TEQUILA-LIME CHICKEN WITH BOURSIN RED CHILI PEPPER
By jarren
In a bowl, mix pineapple juice with tequila, garlic, lime juice and zest Add chicken and stir to thoroughly coat t...
- 1 cup (250 ml) pineapple juice
- 2 ounces (60 ml) tequila
- 3 cloves garlic, chopped
- 2 tablespoons (30 ml) lime juice
- 1 tablespoon (15 ml) lime zest
- 1 1/2 pounds (600 g) boneless chicken breasts or thighs, cut into cubes
- 1 Boursin Red Chili Pepper
- 12 soft or hard-shell tacos
- 1/4 cup (60 ml) cilantro, chopped
- 1 cup (250 ml) homemade or store-bought pico de gallo
APPLE CIDER HOT TODDY
By jarren
In a saucepan, mix together cider and honey and bring to a boil
- 6 cups fresh apple cider
- 3 tbsp quality honey
- 6 oz dark rum
- 6 cinnamon sticks for garnish
ROASTED SUGARY RUM BACK BACON
By jarren
Preheat oven to 350F. Line a baking dish large enough to hold bacon with foil
- 1 kg piece back bacon
- 2 tbsp brown sugar
- 1/4 cup rum, preferable dark, or orange juice