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Recipes
PROSCUITTO CHICKEN BREASTS
By jarren
Brown chicken breasts in frying pan with garlic
- 4 boneless, skinless chicken breast halves
- 1 clove garlic, minced
- 2 tbsp fresh sage, chopped
- 4 pieces proscuitto
- 1/2 cup chicken broth
- 1 tbsp lemon juice
SCOTCHEROOS
By jarren
Bring corn syrup and sugar to a gentle boil
- 1 cup light corn syrup
- 2/3 cup sugar
- 1 cup crunchy peanut butter
- 6 cups rice krispies
- 1/2 pkg butterscotch chips
- 3/4 pkg semi sweet chocolate chips
SWEET POTATO OVEN FRIES WITH FRY SAUCE
By jarren
Position racks in the bottom and top thirds of the oven and heat the oven to 425F
- 1 lb sweet potatoes (about 1 large)
- 2 large egg whites
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Kosher salt
- 1/4 cup mayonnaise
- 2 tbsp ketchup
- 1 tsp lemon juice
- 1/2 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 2 drops hot sauce, such as Tabasco
COCONUT SHRIMP
By jarren
Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray
- Apricot Dipping Sauce:
- 1/2 cup honey
- 1 1/2 cups Panko crumbs
- 1 cup flaked sweetened coconut
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 26 large raw shrimp, peeled and deveined
- 2 /3 cup apricot jam
- 2 tsp Dijon mustard
- 3 tbsp chili sauce
CALIFORNIA QUESADILLAS
By jarren
Brush one side of tortilla lightly with butter
- 4 ea 8-inch flour tortillas
- Butter; melted
- 1 Pear, firm, ripe
- (peeled, cored and diced)
- 8 oz Brie
- shredded or thinly sliced
- 1/4 c Chopped Calif. dried figs
BEER BATTER
By jarren
Sift flour before measuring, then stir with baking powder and salt
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp melted butter, cooled
- 2 egg yolks
- 1/2 c beer or milk
- 2 egg whites, beaten
CRANBERRY PISTACHIO BARK
By jarren
Line a jelly-roll pan with nonstick foil
- 4 cups (1 L) white chocolate dipping wafers
- 1 1/2 cups (375 ml) dried cranberries
- 1 1/2 cups (375 ml) shelled unsalted pistachios (can substitute pecans)
- 1/4 tsp (1 ml) nutmeg
JUNK FOOD POTATO SALAD
By jarren
Parboil the potatoes: dice them into cubes on the larger end of bite-sized
- 2 lbs (1 kg) red skin potatoes
- 1/2 a 17 oz (482 gm) bag of corn chips
- 2 tbsp butter
- 1/4 cup mayonnaise
- 1/2 cup yogurt
- 1/2 cup green onions, sliced
- 1/2 cup cilantro
- Sea salt and pepper to taste
ASPARAGUS & ROASTED PEPPER SALAD
By jarren
Put the peppers directly on the flame of your gas range, on the grill or under the broiler
- 1 lb asparagus, cooked (either steamed or grilled with a light brushing of olive oil, if grilled, can wrap 4-5 pieces with 2 pieces of pancetta)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 lead of romaine lettuce
- 1/4 lb blue cheese, cubed
- 1/4 cup Kalamata olives
- 1/4 cup spicy green olives
- 1/4 cup toasted pine nuts
- drizzle of extra-virgin olive oil
- juice from 1 lemon
- salt and pepper to taste
SANTA FE CHEESECAKE
By jarren
Preheat oven to 375 F (190 C)
- 2 cups (500 mL) tortilla chips
- 3 jalapenos peppers
- 1/2 red pepper
- 1 large or 2 small shallots
- 1 garlic clove
- 1/4 cup (50 mL) finely chopped fresh coriander
- 1/4 cup (50 mL) grated old cheddar
- 2 (8-oz/250-g) pkgs cream cheese, cut into cubes
- 1/4 cup (50 mL) regular sour cream
- 1/2 tsp (2 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) dried oregano leaves
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 2 eggs
- Salsa, green onions and avocado for garnish