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Recipes
Asian Slaw w/ Spicy Soy Sesame Dressing
By Jarr315
1. Bring a pot of water to boil
- Ingredients:
- 3-4 cups coleslaw (carrots, green and red cabbage)
- 1 cup precooked edamame (shelled soybeans), frozen and thawed
- 1 1/2 cups water (to boil the edamame)
- 2 small radish, thinly sliced (optional)
- Spicy Soy Sesame Dressing
- Slivered almonds
- Toasted sesame seeds
- Shichimi togarashi (Japanese 7-spice blend or chili flakes)
- Spicy Soy Sesame Dressing:
- 1/4 cup light soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 2 tablespoons almond butter
- 2 tablespoons apple cider vinegar
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame seeds
- 1-2 tablespoons shichimi togarashi (Japanese 7-spice blend), or red chili flakes
- Salt and sugar to taste
Cheese and chilli cornbread
By Jarr315
Preheat oven to 180 degrees C (fan forced)
- 1 1/2 cups fresh or frozen sweet corn kernels (if using frozen, allow to defrost)
- 1/2 cup buttermilk
- 1/4 cup honey
- 2 eggs, lightly beaten
- 2 x 20ml tblspns unsalted butter, melted and cooled
- 1 cup self raising flour
- 1 cup cornmeal
- 1/4 tspn bicarb of soda
- 1/2 tspn fine sea salt
- A good handful chopped continental parsley
- 1/3 tspn chilli flakes (or to taste)
- 60 g grated cheddar cheese
Mediterranean Salad Wrap
By Jarr315
1. Mix tapenade and lemon juice in large bowl with fork
- 1/2 c green olive tapenade (MUFA)
- 2 Tbsp freshly squeezed lemon juice (about 1 lemon)
- 4 c salad greens (4 oz)
- 1/2 c canned no-salt-added chickpeas, rinsed and drained
- 1/2 c drained and sliced jarred roasted red peppers (blotted dry)
- 1/4 med seedless cucumber, halved and thinly sliced (1/2 c)
- 1/2 sm red or sweet onion, thinly sliced (1/4 c)
- 2 oz crumbled goat cheese
- 4 whole-wheat wraps or tortillas (8" diameter)
Shredded Phyllo Shrimp Cups
By Jarr315
Start by making the stock: take all the shrimp peels and place in a small saucepan; cover with cold water and bring...
- 1/2 package of shredded phyllo dough
- 1 cup of clarified butter (will have leftover)
- equipment: mini-muffin pans
- 1/2 pound of shrimp
- 1 mango or 1 bag of organic frozen mango cut in dice
- 1/2 cup of coconut milk (can replace with cream)
- 1/2 cup of shrimp stock (recipe follows)
- 3 cloves of garlic, mashed
- 1 Tablespoon of fresh ginger
- 3 shallots or 1 small onion or a few stalks of green onion
- 1 Tablespoon of curry paste (optional)
- cumin, curry powder as needed, salt, pepper, as needed
- 1 teaspoon of lemon juice or vinegar
- chopped parsley to garnish (optional)
- Vegetable oil, as needed
Marinate Olives
By Jarr315
Directions In a medium saucepan, combine olives, olive oil, orange slices, lemon slices, and fresh thyme
- 2 cups assorted unpitted olives, rinsed and drained
- 3/4 cup extra-virgin olive oil
- 3 thin orange slices
- 3 thin lemon slices
- 2 sprigs fresh thyme or rosemary
- Red-pepper flakes
Parsley-Walnut Pesto
By Jarr315
Place parsley, walnuts, cheese, garlic, and salt in the bowl of a food processor fitted with a metal blade
- 2 cups (tight-packed) flat-leaf parsley leaves
- 3/4 cup toasted or raw chopped walnuts
- 1/2 cup grated Parmesan cheese
- 2 cloves (large) garlic, crushed
- 1/2 teaspoon salt
- 1 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoon lemon zest
Greek Potato Hash
By Jarr315
Place your potatoes in a medium pan, cover with cold water and bring to the boil
- 2 cups potatoes, washed and chopped into good sized chunks (new potatoes/maris pipers/red skin potatoes are all a good choice)
- 3 tbsp. olive oil
- 1/2 a red onion peeled and sliced thinly
- 2 cloves of garlic, peeled and crushed/grated
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 150 g/5.5oz feta cheese, crumbled
- zest of 1 lemon
- small handful of flat leaf parsley, roughly chopped
Jalapeño Pimento Cheese Canapés
By Jarr315
Jalapeño Pimento Cheese tastes better if made a couple of hours ahead of time (so the flavors get to mingle)
- 1/2 pound grated cheddar cheese, preferably sharp or extra-sharp (I often buy packaged, pre-grated cheese; see Notes)
- 1 or 2 jalapeño peppers (to taste)
- one 4-ounce jar canned pimentos (see Notes)
- 1/4 to 1/2 cup mayonnaise (to taste; I prefer more rather than less)
- black pepper to taste (about 1/4 teaspoon for me)
- salt to taste (optional, but I find some is needed; a couple big pinches of Kosher salt is usually enough)
- cayenne pepper to taste (about 1/2 teaspoon for me; but it you don’t like spicy, use less or omit it)
- pre-made, ready-to-serve pastry shells (often sold frozen; see Notes)
- garnish of jalapeño pepper slices (optional)
SLOW COOKER JALAPEÑO POPPER CHICKEN TAQUITOS
By Jarr315
Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot
- 3-4 chicken breasts, frozen or thawed
- 8 ounces cream cheese
- 1/3 cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
- 1 1/2 cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!)
- optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing, OR click HERE for my Cafe Rio Tomatillo Ranch Dressing recipe (this is the green dressing you see in the pictures)
Pork Chops w/ wine and garlic
By Jarr315
Heat oil and butter in a heavy skillet over high heat
- 6 whole Pork Chops (medium-to-thin)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- Salt And Pepper
- 1-1/2 cup Red Wine
- 1/2 cup Beef Broth (more If Needed)
- 1 whole Bay Leaf
- 1 Tablespoon Balsamic Vinegar
- 18 whole Peeled Garlic Cloves
- 1 Tablespoon Butter (additional)