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Recipes
HERB RICE PILAF
By jarren
IN A LARGE SAUCEPAN, MELT BUTTER OVER MEDIUM HEAT
- 2 TBSP BUTTER 30ML
- 1 SMALL ONION, FINELY CHOPPED 1
- 1 CLOVE GARLIC, MINCED 1
- 1/2 TSP DRIED THYME 2ML
- FRESHLY GROUND BLACK PEPPER
- 1 1/2 CUPS LONG-GRAIN WHITE RICE 375ML
- 3 CUPS BEEF BROTH 750ML
- 1 SMALL RED BELL PEPPER, FINELY CHOPPED 1
- 1/4 CUP CHOPPED FRESH PARSLEY 60ML
HAWAIIAN FISH TACOS
By jarren
Bone Dust: In a large bowl, whisk together all the ingredients
- Dust recipe (makes about 2 1/4 cups):
- 1/2 cup paprika
- 1/4 cup chili powder
- 3 Tbsp kosher salt
- 2 Tbsp ground coriander
- 2 Tbsp garlic powder
- 2 Tbsp granulated sugar
- 2 Tbsp mild Indian curry
- 2 Tbsp dry, hot mustard, such as Keen’s or Coleman’s
- 1 Tbsp freshly ground black pepper
- 1 Tbsp dried basil
- 1 Tbsp dried thyme
- 1 Tbsp ground cumin
- 1 Tbsp ground cayenne
- Prep the Fish:
- Fresh Mahi Mahi is the way to go. Backup fish= Cod or Tilapia.
- 1.5 lbs for 7 adults, 3 kids (2 tacos each for the adults/3 tacos total on kid side of things) with no fish leftover.
- Cover fresh fish with “Bone Dust” rub and drizzle with olive oil. Cover and let sit.
- Make Salsa:
- Salsa just has a bevy of veggies in it and you could use anything:
- Chopped japanese cucumber
- Chopped jimica
- Chopped cilantro
- Chopped mild Maui onion
- 1 large jalopeno chopped (could have used 2)
- 2 medium sized tomatoes chopped
- 1 large mango chopped (could have used another small)
- I think that was it. It’s super yummy and feels like a really healthy meal. The kids love it to as there is no fishy taste to the true cod, Mahi Mahi, or tilapia.
MUD PIE (CHART HOUSE)
By jarren
Crush wafers and add butter, mix well
- 1/2 package chocolate wafers
- 1 quart coffee ice cream
- 1/4 cup butter, melted
- 1 1/2 cups chocolate sauce
- 2 tbsp Tia Maria
- 1/4 cup slivered almonds, toasted
PARMESAN SUN-DRIED TOMATO DIP
By jarren
With mixer, mix together, cream cheese, mayonnaise and lemon juice; whisk in Parmesan cheese, tomatoes, chives, gar...
- 3/4 cup cream cheese
- 2/3 cup mayonnaise
- 2 tsp lemon juice
- 1 cup grated Parmesan cheese
- 1/2 cup finely chopped drained oil-packed sun-dried tomatoes
- 1/4 cup minced fresh chives or green onions
- 1/4 tsp pepper
- 1 clove garlic, crushed or 2 tbsp fresh dill
ORANGE BUTTERMILK PANCAKES WITH MAPLE ORANGE SAUCE
By jarren
Combine dry ingredients for pancakes
- Pancakes:
- 1 cup flour
- 1 tsp each baking powder and sugar
- 1/4 tsp each baking soda and salt
- 1 egg
- 1 tsp orange rind
- juice of 1 orange
- 3/4 cup buttermilk
- 1 tbsp melted butter
- Sauce:
- 1-2 tbsp butter
- 2 oranges, peeled and thinly sliced
- 1/3 to 1/2 cup maple syrup
- 1/4 cup finely chopped toasted pecans
LEMONY FLANK STEAK
By jarren
Score meat by making shallow cuts at 1" intervals in a diamond pattern on both sides
- 1 1/2 lb flank steak or top sirloin
- 1 tsp grated lemon peel
- 1/2 cup lemon juice
- 2 tbsp sugar
- 2 tbsp soya sauce
- 1 1/2 tsp fresh oregano
- 1/8 tsp pepper
LEMON JELLO CAKE
By jarren
Mix dry jello with cake mix
- Lemon cake mix
- 3 oz lemon jello
- 3/4 cup water
- 3-4 eggs
- 3/4 cup salad oil
BRUSSELS SPROUTS WITH PISTACHIOS, LEMON & THYME
By jarren
Trim and halve the Brussels sprouts
- 1 1/4 lb. Brussels sprouts
- 2 Tbsp. unsalted butter
- 1/3 cup finely chopped shallot (from 1 large shallot)
- Kosher salt
- 1/2 cup pistachios, coarsely chopped and lightly toasted
- 1 tsp. finely grated lemon zest plus 1 Tbs. fresh lemon juice; more juice as needed
- 2 tsp. finely chopped fresh thyme
- Freshly ground black pepper
MACADAMIA LEMON VINAIGRETTE
By jarren
Place all ingredients except the oil in a blender and process on high
- 1 lemon, juiced & strained, zest reserved
- 1/4 cup macadamia nuts, chopped & toasted
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1/4 cup extra-virgin olive oil
- 1 tsp sea salt
BANANA CHIP MUFFINS
By jarren
Measure first five dry ingredients into large bowl
- 1 3/4 cups flour
- 1/2 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi=sweet chocolate chips
- 1 egg
- 1/4 cup oil
- 1/4 cup milk
- 1 cup mashed bananas