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Recipes
BALSAMIC-GLAZED CARROTS
By jarren
Cook carrots in boiling water in large saucepan on medium heat 4 to 6 min
- 10 carrots (1 1/4 lb./565 g), peeled, quartered lengthwise
- 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
- 3 Tbsp. brown sugar
- 1 Tbsp. butter
- 1 Tbsp. finely chopped fresh parsley
TEX MEX DIP (Diane Dippel)
By jarren
Peel, pit and mash avocado with lemon juice, salt and pepper
- 2 medium size ripe avocados
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 pkg taco seasoning mix
- 2 cans bean dip or 1 can refried beans
- 1 can of jalapeno peppers
- 1 bunch green onions with tops, finely chopped
- 3 medium tomatoes, cored, peeled and coarsely chopped
- 2 cans pitted ripe olives
- 8 oz sharp Cheddar cheese, grated
CIOPPINO
By jarren
For broth: Heat oil in a large heavy pot over medium heat
- For broth:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp fresh basil
- 1 tbsp fresh oregano
- 1/2 tsp crushed red pepper flakes
- 1 cup dry white wine
- 1 28-oz can whole peeled tomatoes
- 2 8-oz bottles clam juice
- 2 bay leaves
- Kosher salt, freshly ground pepper
- For soup:
- 2 tbsp olive oil
- 1 medium shallot, finely chopped
- 1 garlic clove, minced
- 2 lb mix of mussels (de-bearded) and clams
- 1/4 cup dry white wine
- 1 lb firm skinless white fish fillets (such as sea bass), cut into 1" pieces
- 1 lb large shrimp, peeled, deveined, tails removed
- 1/4 cup unsalted butter, cut into 1/2" cubes
- Kosher salt, freshly ground pepper
- Flat-leaf parsley leaves (for serving)
- Garlic bread
CHICKEN SATAY WITH PEANUT SAUCE
By jarren
Chicken: Cut chicken crosswise into 1/4-inch (5-mm) thick strips
- Chicken:
- 3 boneless skinless chicken breasts
- 2 tablespoons (25 ml) soy sauce
- 2 tablespoons (25 ml) hoisin sauce
- 1 tablespoon (15 ml) minced ginger root
- 1 tablespoon (15 ml) dry sherry
- 1 tablespoon (15 ml) liquid honey
- 1 clove garlic, minced
- 1/4 teaspoon (1 ml) sesame oil
- Peanut Sauce:
- 1/3 cup (75 ml) coconut cream
- 3 tablespoons (50 ml) hoisin sauce
- 3 tablespoons (50 ml) smooth peanut butter
- 4 teaspoons (20 ml) soy sauce
- 1 tablespoon (15 ml) minced ginger root
- 2 cloves garlic, minced
- Dash hot pepper sauce
- 2 tablespoons (25 ml) chopped fresh coriander
- 16 wooden skewers, pre-soaked
MAHI MAHI ALMANDINE
By jarren
Rinse and wipe fillets dry
- 4 to 8 oz Mahi Mahi fillets
- Salt and pepepr
- 1 clove garlic, pressed
- Juice of 1/2 lemon
- 1/2 cup oil
- 1/4 cup slivered almonds
- 2 tbsp butter
- Minced parsley
- Lemon juice
SLOW-BAKED SALMON WITH LEMON & THYME
By jarren
Preheat oven to 275F. Line a rimmed baking sheet with aluminum foil
- 1 1/2 tbsp extra virgin olive oil, divided
- 4 , 6 to 8 oz boneless salmon fillets, skin on
- 1 tbsp chopped fresh thyme
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 4 lemon wedges (for serving)
CHOCOLATE CHIP COOKIES (Mom)
By jarren
Cream together butter, white sugar and brown sugar
- 1/2 cup butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
SHRIMP & BRIE OPEN-FACED SANDWICHES
By jarren
Broil bread in oven to toast
- Slices of rye bread, toasted
- Mayonnaise
- Orange juice and orange zest
- Fresh dill
- Shrimp (31-35 size)
- Chives
- Salt & pepper
- Slices of brie
SNAP PEAS WITH ORANGE GINGER DRESSING
By jarren
Place snap peas in bowl and pour boiling water over, soak 10 seconds or until pease are bright green, then drain in...
- 4 cups snap pease, strings removed
- 2 tbsp extra virgin olive oil
- 1 tsp minced fresh ginger
- 3 tbsp freshly squeezed orange juice
- 1 tbsp maple syrup
- 1 tbsp chopped fresh mint leaves
- 2 green onions, chopped
- Pinch of sea salt
CAESAR DRESSING
By jarren
Boil the egg for 3 minutes, then immediately plunge it into cold water
- 1 egg
- 1 tbsp white wine vinegar
- 2 to 4 anchovy fillets in oil, drained and chopped
- 1 garlic clove, crushed
- 1 tsp Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 3 tbsp freshly grated Parmesan cheese
- Salt and pepper to taste