Jarren's profile page
Recipes
SWEET & SPICY SHRIMP STIR-FRY
By jarren
Heat a wok with non-stick cooking spray over medium high heat
- 2 cups sliced onions
- 4 cups bean sprouts
- 2 cups sugar snap peas
- 2 cups thinly sliced carrots
- 2 tbsp sesame oil
- 1 1/4 lbs large raw shrimp, peeled, tails removed, deveined
- 1 cup sliced water chestnuts, drained
- 1/4 cup sweet Asian chili sauce
- 1/2 tsp crushed red pepper flakes
SHRIMP WITH CATALAN SAUCE
By jarren
Place tomato, garlic, almonds, pine nuts, breadcrumbs, chili, paprika, sherry vinegar and oil in a mini-chop or foo...
- Catalan sauce:
- 1 large tomato
- 2 teaspoons chopped garlic
- 1/4 cup slivered almonds, toasted
- 2 tablespoons toasted pine nuts
- 1/4 cup fresh breadcrumbs, toasted
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon hot smoked Spanish paprika
- 2 tablespoons sherry vinegar
- 3 tablespoons olive oil
- 3 tablespoons chopped parsley
- Salt to taste
- Shrimp:
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- l pound large shrimp, shelled and deveined
- Freshly ground pepper to taste
BLUE CHEESE DIP
By jarren
In a medium bowl, mix all ingredients together
- 1 cup mayonnaise
- 1 cup sour cream
- 4 green onions, finely chopped
- 1/4 cup parsley, chopped
- 4 oz blue cheese, crumbled
- garlic salt to taste
GRILLED HOISIN CHICKEN
By jarren
Spray grill with cooking spray and preheat barbecue to medium
- 8 skinless, boneless chicken breasts
- 3 tbsp each hoisin sauce, ketchup, lemon juice & seasoned rice vinegar
- 1 1/2 tbsp molasses or honey
- 1 1/2 tbsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 1 garlic clove, minced
- 3 cups shredded napa or green cabbage
- 1/2 cup each carrot and red pepper, cut into strips
- 2 tbsp chopped fresh cilantro
- Seasoned rice vinegar, to taste
- 1 green onion, thinly sliced
SPRING VEGETABLE & GOAT CHEESE DIP
By jarren
Preheat oven to 450F. Cook asparagus pieces in a large pot of boiling salted water until crisp-tender, about 2 minu...
- 1 cup 3/4" pieces asparagus
- 2 tbsp unsalted butter
- 1 cup chopped leeks (white & pale green parts only)
- 2 tbsp flour
- 1 1/4 cups whole milk
- 1 cup grated mild white cheddar
- Kosher salt
- Freshly ground black pepper
- 1 , 14 oz can chopped drained artichoke hearts in water
- 1/4 cup frozen peas, thawed
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh mint
SUGAR SNAP PEAS WITH MINT & ORANGE
By jarren
Cook peas in large saucepan of boiling salted water for 2 minutes; drain
- 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon water
- 1 1/2 tablespoons thinly sliced fresh mint leaves
- 1/2 teaspoon finely grated orange peel
MARINATED SHRIMP
By jarren
Mix together the oil, onion, garlic, chili pepper, cilantro, olives, lime juice, salt, and pepper to taste
- 1/2 cup olive oil
- 1/2 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 small red chili pepper, seeded and finely chopped
- 1 tbsp chopped fresh cilantro
- 8 black olives, pitted and chopped
- Juice of 1 lime
- Salt and pepper
- 1 lb shelled cooked shrimp
SHRIMP & PINEAPPLE TACOS
By jarren
In a bowl, mix together the butter, lime juice, garlic, and spices, until well-combined
- 8 (6-inch) tortillas
- 1 lb shrimp, peeled and deveined
- 4 tbsp unsalted butter, melted
- 1 lime, juiced
- 2 tsp fresh garlic, minced
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 8 pineapple rings, about 1/4-inch thick
- 2 jalapenos, seeded and thinly sliced
- 1 cup red cabbage, shredded
- 1 cup cotija or queso fresco cheese
- Fresh cilantro, to taste
TACO BAKE
By jarren
Easy to freeze and reheat in the microwave until steaming
- 1 pound (500g) lean or extra lean ground beef
- 1 small onion
- 3/4 cup (175mL) water
- 1 package (35g) taco seasoning
- 1 can (14 ounce/398 mL) tomato sauce
- 2 cups (8 ounces/250g) macaroni pasta or shell macaroni, cooked and drained
- 1 can (4 ounces/114mL) chopped green chilies
- 2 cups (8 ounces/250g) shredded cheddar cheese or low-fat mozzarella, divided
WARM CRAB DIP
By jarren
In a bowl, mix cream cheese, crab-meat, lemon juice, Parmesan cheese, artichokes and seasoning
- 2 cups cream cheese, soft
- 1 cup crab-meat, cooked, chopped
- 4 tbsp lemon juice
- 3/4 cup Parmesan cheese, freshly grated
- 1/2 cup artichoke hearts, canned, chopped
- 1 1/2 tsp cayenne pepper
- Salt and pepper to taste