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Recipes
Jalapeno Popper Cheesebread
By Jarr315
Instructions: Preheat oven to 400 degrees
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella
- 1/2 cup shredded medium cheddar
- 1 jalapeno, diced
- 1 tablespoon mayonnaise
- 1/2 loaf of french bread (1 loaf cut in half lengthwise)
Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread
By Jarr315
For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixin...
- 1/2 cup mayonnaise
- 1/3 cup roasted red peppers, finely chopped
- 1 tablespoon fresh lemon juice
- 2 to 3 pepperoncini, finely chopped
- 1 clove garlic, grated
- Kosher salt and freshly cracked black pepper
- 1(12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise
- 5 ounces herbed goat cheese
- 1/4 pound prosciutto, thinly sliced
- 1/4 pound salami, thinly sliced
- 1 cup marinated artichoke hearts, drained and sliced
- 2 cup loosely packed arugula
- Balsamic vinegar, as needed
- Kosher salt and freshly cracked black pepper
Flank Steak Marinade
By Jarr315
Directions Mix ingredients for marinade in shallow pan or zip-top bag
- 1 flank steak or London Broil (about 3 pounds)
- 1/2 cup soy sauce
- 2 tablespoons olive or vegetable oil
- 2 tablespoons ketchup
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1/4 cup onion, finely chopped
Slow Cooker Sticky Chicken Wings
By Jarr315
In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, p...
- 3 pounds chicken wings
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh cilantro leaves
- 1/3 cup reduced sodium soy sauce
- 1/3 cup balsamic vinegar
- 1/3 cup brown sugar, packed
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon ginger powder
- 1 teaspoon ground pepper
- 1/2 teaspoon onion powder
la paloma
By Jarr315
Eat, Live, Run
- 1/2 lime, juiced
- tiny pinch salt
- 1/4 cup tequila
- 1/3 cup freshly squeezed grapefruit juice (from about one large grapefruit)
- 1 1/2 cups sparkling water
- 1 tbsp simple syrup, optional (or agave nectar)
Soy Sriracha Deviled Eggs
By Jarr315
Remove the shell from the outside of the hardboiled egg and cut in half
- 6 large eggs, hardboiled
- 1 cup low sodium soy sauce
- 1/3 cup mayonnaise
- 1/2 teaspoon brown mustard
- 1/2 teaspoon sriracha, more for drizzling on top
- Kosher salt and pepper, to taste
- 2 green onions, sliced
Blue Cheese Stuffed Buffalo Chicken Meatballs
By Jarr315
These require a bit more time than the average baked meatball, but it’s all in the prep
- Optional additions:
- 1 lb ground chicken
- 3/4 C seasoned breadcrumbs
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 C onion, minced
- 1/4 C celery, minced
- 1 egg
- 1/4 C buffalo sauce
- Blue cheese crumbles
- Blue cheese dressing, for dipping
- Celery sticks
- Additional buffalo sauce
- Sub rolls
- Mozzarella cheese slices
Steak Crostini w/ Pesto and Goat Cheese
By Jarr315
Allow steak to sit at room temperature for 5-10 minutes
- 1 8 oz steak
- 4 oz goat cheese
- 1/4 cup parsley pesto*
- roasted peppers, garnish
- 1 fresh baguette
Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs
By Jarr315
Make the vinaigrette: Combine the garlic paste and 1 Tbs
- 1 small clove garlic
- Kosher salt
- 1-1/2 Tbs. fresh lemon juice
- 1 small shallot, very finely diced
- 3 Tbs. extra-virgin olive oil
- 1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
- Pinch cayenne; more to taste
- 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
- 3 Tbs. extra-virgin olive oil; more as needed
- Kosher salt.
- 1/4 cup crumbled feta
- 2 Tbs. coarsely chopped fresh mint
- 2 Tbs. coarsely chopped fresh cilantro
Meatball Sliders
By Jarr315
Combine all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and...
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
- 1/2 cup water
- 8 tablespoons freshly grated Pecorino Romano cheese, divided
- 1 large egg
- 1 large egg yolk
- 1/4 cup plus 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 2 tablespoons olive oil
- 1 cup chopped onion
- 6 garlic cloves, chopped
- 1/4 cup (packed) fresh basil leaves
- 1 1/2 teaspoons fennel seeds
- 1 28-ounce can whole peeled tomatoes
- 1 14.5-ounce can whole peeled tomatoes
- salad greens (optional)
- 18 very small soft rolls, split horizontally