JDARK's profile page
Recipes
White Chocolate Risotto
By JDARK
1.Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes
- 5 cups unsweetened almond milk
- 1/2 cup sugar
- 1 vanilla bean, split lengthwise and beans scraped
- 2 tablespoons butter
- 2 cups Arborio rice
- 4 ounces white chocolate, chopped
- 1/8 teaspoon fine salt
- 1 cup blackberries
- 4 ounces unsweetened dark chocolate, grated, for garnish
Spinach Loaf
By JDARK
1. Place an oven rack in the center of the oven
- 2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
- 3 large eggs, at room temperature, beaten
- 1 cup whole milk
- Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces
- 1 small onion, chopped
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 pounds spinach leaves
- 1 cup grated Parmesan
- 1/2 teaspoon ground nutmeg
- 4 hard boiled eggs, peeled
Spicy Tomato Salsa
By JDARK
1. Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor
- 4 medium tomatoes, halved
- 1/2 cup fresh cilantro leaves
- 1 garlic clove, crushed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- Serving suggestion: tortilla chips
Bacon Cheesecake Bites
By JDARK
1. Place an oven rack in the center of the oven
- 20 gingersnap cookies, finely crushed to yield 1 1/4 cups, or 1 1/4 cups graham-cracker crumbs
- 1/2 stick unsalted butter
- 2 strips thick-cut bacon, chopped into 1/2-inch pieces
- One 8-ounce package cream cheese, at room temperature
- 1/4 cup canned pumpkin
- 1/4 cup maple syrup
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine salt
Chocolate Chip Cookies
By JDARK
1. Preheat oven to 375 degrees F
- 1/2 cup shortening
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2-1/2 cups all-purpose flour
- 1-1/2 cups semisweet chocolate pieces
Creamy Garlic Parmesan Brussels Sprouts & Bacon
By JDARK
Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favourite way to eat Brussels Spouts! Pan frie
- 10 10 300 ounces 300 grams bacon, cut into strips
- 2 2 2 tablespoons butter
- 2 2 1 pounds 1 kg Brussels sprouts, washed, (trim bottoms and cut sprouts in half)
- to and pepper to season
- 5 5 5 cloves garlic finely chopped
- 1-1/2 1-1/2 1-1/2 cups light cream, (or for a richer sauce, you can use heavy or thickened cream)
- 1-1/2 1-1/2 1 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
- 1/3 1/3 1/3 cup fresh shredded or grated mozzarella
- 1/4 1/4 1/4 cup fresh shredded or grated Parmesan cheese
Chicken Enchilada
By JDARK
1. In skillet, heat oil and saute garlic for 5 minutes
- chicken, cooked
- 1 cup chopped onions
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 2 cans diced tomatoes
- 1 can chopped green chilies
- 1 teaspoon oregano
- 1 teaspoon salt
- 12 teaspoon sugar
- corn tortillas
- 1 cup shredded cheddar cheese
Roasted Vegetable Tostadas with Chipotle Cream
By JDARK
1. Place an oven rack in the center of the oven and preheat to 400 degrees F
- Vegetable oil cooking spray
- 2 medium zucchini, cut into 1/2-inch cubes
- 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
- One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
- 1/4 cup extra-virgin olive oil
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- Six 6-1/2 or 7-1/2-inch diameter corn or whole grain tortillas
- 1/2 cup extra-virgin olive oil
- 1 canned chipotle pepper, finely diced
- 1 cup sour cream or refrigerated mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon agave
Red Pepper Cheesecake
By JDARK
Cake: 1. Preheat the oven to 350 degrees F
- 1/2 cup ricotta cheese (4 ounces)
- 1/2 cup cream cheese (4 ounces)
- 1/4 cup goat cheese (2 ounces)
- 1 tablespoon sugar
- 1 egg
- Pinch kosher salt
- 1/2 cup thin strips roasted red bell peppers
- 4 pitas
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup apricot jam
- 1 to 2 teaspoons hot water
Cast Iron Skillet Potato Cake
By JDARK
1. In a small saucepan, melt the butter and bring it to a gentle simmer
- 1 to 1-1/2 sticks unsalted butter
- 6 large Idaho baker potatoes, washed and peeled
- Kosher salt
- 2 teaspoons dried thyme