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Recipes
Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo
By Jarr315
Recipe courtesy Paula Deen, 2007
- 2 slices (1/2-inch-thick) sourdough, multigrain or another hearty bread
- 4 slices thick-cut bacon, cooked crisp
- 4 slices Cheddar
- 1/2 Granny Smith apple, cored, sliced thin
- Roasted Red Onion Mayo, recipe follows
- Butter
- 1 medium red onion, chopped
- 2 teaspoons olive oil
- Salt and pepper
- 1 cup mayonnaise
Italian Breaded Pork Chops
By Jarr315
Directions Preheat oven to 325 degrees F (165 degrees C)
- 3 eggs, lightly beaten
- 3 tablespoons milk
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
- 4 cloves garlic, peeled and chopped
- 4 pork chops
Jalapeno Popper Stuffed Mushrooms
By Jarr315
Stuffed mushrooms, jalapeno poppers, and popper dip all wrapped up into one! You can make them in advance, too, if...
- 24 ounces mushrooms, cleaned and stems removed
- 1 to 2 tablespoons extra-virgin olive oil
- 1 (8-ounce) package cream cheese, room temperature
- 1/3 cup mayonnaise
- 3 jalapenos, seeds removed & minced
- 1 garlic clove, minced
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper, plus more for seasoning
- 2 tablespoons unsalted butter, melted
- 3/4 cup seasoned panko crumbs
Sweet Potato Hummus Balls
By Jarr315
Makes 14 balls 1. Preheat the oven to 400F and line a cookie sheet with parchment paper
- 1 huge baked sweet potato, peeled and mashed
- kernels from 1 ear of corn
- 1/2 red pepper, diced
- 1/2 sweet Vidalia onion, diced
- 5 ounces Supremely Spicy Sabra Hummus
- 1 teaspoon salt
- 10 basil leaves, chopped
- 1 cup panko crumbs
- to serve: salsa
Mango Crab Salad Wonton Cups
By Jarr315
Preheat the oven to 375 degrees F
- For the Wonton Cups:
- Cooking spray
- 18 wonton wrappers, thawed if frozen (we used potsticker wrappers)
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- For the dressing:
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/4 teaspoons salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried hot red pepper flakes
- 2 tablespoons olive oil
- For the salad:
- 1/2 pound lump crabmeat, picked over (we used flaked crab but I suggest trying with lump)
- 1 stalk celery, finely diced (we omitted the celery)
- 1/2 cup finely diced mango
- 1/4 cup thinly sliced scallions
- 2 tablespoons coarsely chopped fresh cilantro leaves
- Sweet Chili Sauce (optional)
carrot ginger soup with oregano croutons
By Jarr315
For the Soup: Heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat
- Soup
- 2 tablespoons extra-virgin olive oil
- 2 granny smith apples, peeled, cored and chopped
- 1 large onion, diced
- 1 1/2 pounds carrots, peeled and chopped (about 5 cups)
- 3 stalks celery, chopped
- 2 tablespoons chopped fresh ginger root
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 6 cups vegetable broth, such as Imagine No-Chicken
- 3 tablespoons cider vinegar
- Croutons
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons chopped fresh oregano
- 1/2 teaspoon coarse kosher salt
- Freshly ground pepper, to taste
- 4 cups cubed day-old whole-grain crusty bread
Kicked-Up Classic Cocktail Meatballs
By Jarr315
Combine chili sauce, cranberry sauce adobo sauce, bouillon cubes and butter in a large, heavy-bottomed pot
- 1 (12-ounce) bottle Heinz Chili Sauce
- 1 (14-ounce) can Ocean Spray Jellied or Whole Cranberry Sauce
- 1 (7 oz) can chipotle peppers in adobo sauce, using sauce only (no chilis)
- 2 beef bouillon cubes, crumbled (smash with a fork)
- 2 Tablespoons butter
- 1 (24-ounce) package frozen, fully cooked Johnsonville Homestyle Meatballs
- 1/2 cup finely shredded Parmigiano-Reggiano, for garnish
- 2 Tablespoons minced fresh parsley, for garnish
Blue Sky Potato Appetizer
By Jarr315
Preheat the oven to 400 degrees
- 24 new red potatoes, halved lengthwise
- 2 teaspoons extra-virgin olive oil
- 1-1/2 cups sour cream
- 1 cup crumbled blue cheese
- 1/2 cup crumbled cooked bacon, plus more for garnish
- 1/3 cup chopped flat-leaf parsley, plus more for garnish
- 1/4 cup red onion, finely chopped, plus more for garnish
Jason Sobocinski’s Macaroni and Cheese
By Jarr315
Now preheat your oven to 375-400 degrees
- 1/4 pound Chevre (fresh goats’ milk cheese)
- 1/2 pound X Sharp Vermont Cheddar
- 1/2 pound A Year Aged Gouda
- 1/2 pound 12 month aged Comte or Gruyere
- 1/2 pound Raclette French or Swiss will do
- 1/2 pound Provolone
- Plus any bits, nibs, ends or leftover numbs of any cheese you have kicking around in your fridge.
- 1/2 cup butter
- 1/2 cup flour
- 1 quart milk
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt and white pepper to taste
Dr. Pepper Pulled Pork with Cilantro Slaw
By Jarr315
For the pork: 1. Preheat oven to 300°F
- For the slaw:
- For the pork: 1 onion, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- Kosher salt and freshly ground black pepper, to taste
- 1 can (11 oz.) chipotle peppers in adobo sauce, use as much or little as desired
- 24 oz. (2 cans) Dr. Pepper
- 2 tbsp. brown sugar
- Buns for serving
- 1/2 head cabbage, thinly sliced
- 1/2 head purple cabbage, thinly
- 1/2 cup milk
- 1/2 cup mayonnaise
- 1 tsp. white vinegar, plus more to taste
- 1 tbsp. granulated sugar, plus more to taste
- 1/4 tsp. kosher salt
- 2 cups cilantro leaves, barely chopped
- For the BBQ sauce:1/2 onion, minced
- 1/4 cup vegetable oil
- 2 cups Dr. Pepper
- 1 (15 oz.) can tomato sauce
- 1/3 cup cider vinegar
- 1/4 cup honey
- 1/4-1/2 cup brown sugar
- Kosher salt and freshly ground black pepper, to taste