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Recipes
SEARED SCALLOPS WITH HERB BUTTER SAUCE
By jarren
Rinse any grit off scallops under cold water
- 1 lb dry large sea scallops
- 2 tbsp extra-virgin olive oil
- salt and freshly ground pepper
- 3 tbsp unsalted butter, cut into 6 pieces
- 2 tbsp finely diced shallot
- 1/4 cup dry white wine
- 1/4 tsp finely grated lemon zest
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped chives
- salt and freshly ground pepper
- 2 lemon wedges for serving
LEMON SHORTBREAD
By jarren
COMBINE flour, corn starch, icing sugar and lemon rind in large bowl
- 1 cup All Purpose Flour 250 mL
- 1/2 cup Corn Starch 125 mL
- 1/2 cup icing sugar 125 mL
- 2 tbsp grated lemon rind 30 mL
- 3/4 cup butter, softened Colored sugars, optional 175 mL
MARTHA WASHINGTON CHERRY CHOCOLATES (DEBBIE BOOTH)
By jarren
Mix the first 5 ingredients together
- 1/2 cup butter
- 2 lb box of icing sugar
- 1 pint pecans (about 2 cups)
- 1 - 8 oz jar of maraschino cherries, strained and chopped (save some juice)
- 1 can Eagle brand milk
- 3 , 12 oz packages chocolate chips (Hershey or other good quality chocolate)
- 1 block (of 4) in a package of paraffin
SHRIMP CEVICHE
By jarren
In a large deep skillet, heat the shrimp with the juice and simmer, covered, for 5 minutes
- 2 pounds unpeeled medium shrimp
- 3 tablespoons olive oil
- 1 orange, juiced
- 1 cup coarsely chopped parsley
- 1 cup coarsely chopped cilantro
- 1 tomato, chopped
- 1 red onion, coarsely chopped
- 1 tablespoon sugar
- 1 teaspoon salt, or to taste
- 3 limes, halved
- 2 heaping tablespoons ketchup
HOMEMADE CAESAR SALAD DRESSING
By jarren
In microwaveable bowl, whisk together egg yolk, lemon juice and vinegar, microwave on high for 30 seconds or until ...
- 1 egg yolk
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 2 anchovy fillets, minced (or 1 tsp anchovy paste)
- 1/2 tsp Worcestershire sauce
- 1/4 tsp pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
COCONUT RICE (rice cooker)
By jarren
Place the rice, coconut milk, stock, oil and water in the rice cooker
- 1 1/2 cups long-grain white rice, rinsed
- 3/4 cup coconut milk
- 3/4 cup chicken stock
- 1/2 cup water
- 1 tbsp vegetable oil
- Zest of 1/2 lime
- 1/4 bunch fresh cilantro, chopped very fine
- 1/4 cup slivered almonds, toasted
JALOPENO GLAZED CHICKEN
By jarren
Combine jelly, cilantro, vinegar and pepper sauce in a small saucepan
- 2/3 cup jalapeno pepper jelly
- 2 tbsp chopped fresh cilantro
- 2 tbsp white wine vinegar
- 1/4 tsp hot pepper sauce
- 4 boneless skinless chicken breasts
- 1 tbsp oil
TOMATO BASIL SOUP (LIGHT)
By jarren
Heat a medium saucepan over medium-high heat
- 1 tbsp olive oil
- 1 1/2 cups chopped onion
- 1 garlic clove, minced
- 3/4 cup chopped fresh basil
- 1 , 28 oz can fire-roasted, diced tomatoes, un-drained
- 4 oz, 1/3-less-fat cream cheese, cut into cubes (about 1/2 cup)
- 2 cups 1% low-fat milk
- 1/4 tsp black pepper
- 1/2 tsp salt
ROASTED CARROTS WITH MUSTARD VINAIGRETTE
By jarren
Lemon juice lends a subtle tartness to these sweet carrot fingers
- 6 lb carrots 2.7 kg
- 1/3 cup olive oil 75 ml
- 1/4 cup lemon juice 50 ml
- 1 1/2 tsp chopped fresh thyme 7ml
- 1 tsp Dijon mustard 5 ml
- 1/2 tsp dried oregano 2 ml
- 1/2 tsp each salt and pepper 2 ml
LEMONY LOBSTER & PEA RISOTTO
By jarren
Heat butter in a large pot over medium heat until melted and foamy, then add in garlic and onion and stir until oni...
- 2 tbsp butter
- 1 garlic clove, minced
- 1 large cooking onion, diced
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 4 cups chicken or fish stock, kept hot on the stove or in a large microwaveable measuring cup
- 1/2 cup frozen peas, defrosted
- Zest of 1 lemon
- Salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 lo. cooked lobster, meat roughly chopped