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Recipes
CHICKEN, BLACK BEAN & CORN QUESADILLAS
By jarren
Saute green pepper, red pepper, onions, garlic and jalapeno in vegetable oil until softened
- 2 large grilled chicken breasts, chopped and set aside
- 1 1/4 cups black beans, drained and rinsed
- 1/2 cup frozen corn, thawed
- 1 small onion, chopped
- 1/2 small green pepper, chopped
- 1/2 small red pepper, chopped
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 2 tsp fajita seasoning (optional)
- Salt and freshly ground pepper to taste
- 1 garlic clove, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup chopped fresh cilantro
- 1 tsp vegetable oil
- 10 flour tortillas
- 3 cups monterey jack and cheddar cheese blend
- Salsa and sour cream for topping
ROASTED FENNEL WITH PARMESAN
By jarren
Preheat the oven to 375°
- 1/3 cup extra-virgin olive oil, plus more for the baking dish
- 4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
- 1 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 1 clove garlic, sliced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons pomegranate seeds
CHICKEN & SNOW PEA STIR-FRY
By jarren
In bowl, toss together chicken, 1 tbsp of the oil, garlic, paprika and cumin
- 12 oz boneless skinless chicken breasts, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 tsp smoked or sweet paprika
- 1/4 tsp ground cumin
- 2 oz cured ham (proscuitto), julienned
- 5 cups snow peas, strings removed
- 1/4 cup sodium-reduced chicken broth
- 1/4 tsp salt
- Pinch granulated sugar
SHRIMP & BRIE MELTS
By jarren
On baking sheet, broil bread, turning once, until lightly toasted, 3 to 4 minutes
- 4 slices light or dark rye bread
- 1 bag frozen cooked peeled salad shrimp (size 150/200), thawed and drained
- 1/4 cup light mayonnaise
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh dill
- 1/2 tsp grated orange zest
- 4 tsp orange juice
- Pinch each salt and pepper
- 6 oz (170 gm) Brie cheese, cut in 8 slices
PINEAPPLE DESSERT
By jarren
Melt 1/4 cup butter and mix with graham wafer crumbs
- 2 1/2 cups graham wafer crumbs
- 1/4 cup melted butter
- 1/2 cup soft butter
- 1 1/2 cups icing sugar
- 2 egg yolks
- 2 egg whites, separated
- 1/2 cup whipping cream, whipped
- 1 can crushed pineapple
WATERMELON, TOMATO & GOAT CHEESE SALAD
By jarren
Preheat grill to high (450F)
- 1 1 1 lb red seedless watermelon
- 1 1 1 lb beefsteak tomatoes
- 1/2 1/2 1/2 oz fresh basil
- 1 1 1 bunch fresh tarragon
- 3 3 3 fresh oregano or marjoram sprigs
- 1 1 1 tbsp coarse sea salt
- 1 1 1 tbsp black pepper
- 1/2 1/2 1/2 cup extra virgin olive oil
- 1/3 1/3 1/3 cup aged balsamic vinegar
- 6 6 6 oz fresh goat cheese, crumbled
MANGO MACADAMIA MUFFINS
By jarren
In a large bowl, combine flours, sugar, baking soda and powder, cinnamon, and salt
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 3 eggs, lightly beaten
- 1/3 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1 tablespoon lime juice
- 2 cups ripe mango, diced *I had two large mangos and used about 1 1/2)
- 1 very ripe banana, mashed
- 1/2 cup chopped macadamia nuts
SPINACH SALAD WITH RASPBERRY DRESSING
By jarren
For dressing, whisk together first 7 ingredients
- 3/4 cup (175 mL) mayonnaise
- 3 tbsp (50 mL) raspberry vinegar
- 2 tbsp (25 mL) sugar
- l tbsp (15 mL) fresh lemon juice
- l tsp (5 mL) dry mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) white pepper
- 3/4 cup (175 mL) crumbled cooked bacon
- 2 cups (500 mL) sliced fresh mushrooms
- 8 cups (2 L) torn spinach
CRUNCHY CELERY CASSEROLE
By jarren
Combine all ingredients except bread crumbs
- 4 cups (1L) sliced celery
- 1 can (10 oz/284 mL) cream of celery soup
- 1 can (8 oz/227 mL) sliced water chestnuts, drained
- 1/4 cup (50 mL) diced pimiento, drained
- 1/2 tsp (2 mL) basil, crumbled
- 1/4 tsp (1 mL) white pepper
- 1/3 cup (75 mL) buttered bread crumbs
HERB & SPICE ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE
By jarren
Serve with Scalloped Potatoes with Goat Cheese & Herbes de Provence and a saute of green beans, zucchini and red be...
- Sauce:
- 2 tbsp extra virgin olive oil
- 2 1/2 cups sliced shallots (about 12 oz)
- 1 tbsp minced garlic
- 1 tsp sugar
- 1 tbsp flour
- 1 tbsp mined fresh thyme
- 2 tsp minced fresh rosemary
- 1 bay leaf
- 1 tsp grated orange peel
- Pinch of ground nutmeg
- Pinch of ground cloves
- 3 1/4 cups of beef broth
- 1 1/2 cups dry red wine
- 1/4 cup brandy
- derloin:
- 2 tbsp fresh rosemary leaves
- 2 tbsp fresh thyme leaves
- 2 garlic cloves, peeled
- 2 bay leaves
- 1 large shallot, peeled and quartered
- 1 tbsp grated orange peel
- 1 tbsp coarse salt
- 1 tsp ground black pepper
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tbsp extra virgin olive oil
- 2 , 2 lb (large end) beef tenderloin pieces, trimmed
- 1/4 cup unsalted butter, room temperature