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Recipes
Grilled Jalapeno Poppers
By bjlazyl
Cooking Instructions Cut off stem end of the jalapenos and remove the seeds, using the jalapeno corer included with...
- Ingredients
- 18 jalapenos
- 6 oz. sharp cheddar or other cheese, cut into 18 sticks that will fit inside the jalapenos
- 6 thin slices smoked bacon, each cut crosswise into thirds
- 18 smoked almonds
Peppery Chicken Wings
By bjlazyl
Preheat the oven to 500°
- 4 pounds chicken wings
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- 2 tablespoons hot pepper sauce
- Salt and freshly ground black pepper
peeled, medium-size cooked shrimp, deveined and halved
By bjlazyl
Preparation 1. Stir together first 13 ingredients in a bowl
- 1 pound peeled, medium-size cooked shrimp, deveined and halved
- 3 plum tomatoes, diced
- 3 jalapeño peppers, seeded and diced
- 1 small sweet onion, diced
- 1 garlic clove, minced
- 1/2 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 1/4 cup chili sauce
- 1/4 cup spicy tomato juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons hot sauce
- 2 tablespoons prepared horseradish
- 1 avocado, diced
- Kosher salt and freshly ground black pepper
Lemon-Shallot Vinaigrette
By bjlazyl
Marian Cooper Cairns, Southern Living JULY 2014
- 1/2 cup fresh lemon juice
- 1 minced shallot
- 1 cup olive oil
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon honey
- 1 tablespoon whole grain Dijon mustard
- Salt and pepper to taste
Beef and Mushroom Ragù With Pappardelle
By bjlazyl
Directions Cook the pasta according to the package directions; drain and return it to the pot
- 1/2 pound pappardelle or fettuccine
- 2 tablespoons olive oil
- 10 ounces button mushrooms, quartered
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 1/2 pound ground beef
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 1 14.5-ounce can diced tomatoes
- grated Parmesan, for serving
Lemon-Rosemary-Garlic Chicken and Potatoes
By bjlazyl
Preparation 1. Preheat oven to 450°
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 (3.5-oz.) jar capers, drained
- 2 lemons, sliced
- 10 garlic cloves, smashed
- 3 tablespoons fresh rosemary leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 6 chicken legs (about 1 1/2 lb.)
- 4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
- 2 pounds small red potatoes
- Crusty French bread
Roasted Sweet Potatoes
By bjlazyl
Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet
- 3 pounds sweet potatoes, peeled, cut into 1 1/2-inch pieces
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Frozen Mojito
By bjlazyl
Directions Watch how to make this recipe Combine simple syrup, lime juice and mint leaves in a blender and blend u...
- 1/4 cup simple syrup (equal parts sugar and water boiled together until sugar melts)
- 2 limes, juiced
- 12 fresh mint leaves, plus mint sprigs for garnish
- 4 ounces white rum
- 2 cups crushed ice
Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
By bjlazyl
In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- Finely grated zest of 1 lemon
- 1 tablespoon chopped thyme
- 1 tablespoon unsalted butter, softened
- One 3-pound boneless pork loin roast, trimmed of all fat
- Salt and freshly ground pepper
- 1 pound baby carrots, peeled
- 16 large shallots, peeled
- 1/2 cup dry white wine
- 12 garlic cloves, unpeeled
- 1/4 teaspoon crushed red pepper
- 1 1/4 cups chicken stock or low-sodium broth
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
Jar Restaurant's Chopped Salad
By bjlazyl
1. Combine first six ingredients in a medium bowl and whisk to combine; season with salt and pepper and set aside
- 1/2 cup extra-virgin olive oil
- 2 tbsp. champagne vinegar
- 1 tbsp. rice vinegar
- 1/8 tsp. dried oregano
- 1/8 tsp. dried thyme
- 1/8 tsp. crushed red chile flakes
- Kosher salt and freshly ground black pepper, to taste
- 12 oz. shredded roasted chicken
- 1/2 head green cabbage, cored and shredded
- 1 rib celery, thinly sliced on the diagonal
- 1 carrot, julienned
- 1/4 bulb fennel, thinly sliced and fronds reserved
- 1/4 red onion, thinly sliced
- 4 oz. thinly sliced prosciutto, torn into ribbons
- 2 tbsp. roughly chopped green olives
- 1/4 cup crumbled french feta
- 1/4 cup chopped flat parsley