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Recipes
Honey Garlic Butter Salmon in Foil
By jargrr
Photo by
- 1/4 cup butter
- 1/3 cup honey
- 4 large cloves garlic, crushed
- 2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
- 2 1/2 pound side of salmon (1.2 Kg)
- Sea salt, to taste
- Cracked pepper, to taste (optional)
- Lemon slices (to serve)
- 2 tablespoons parsley, fresh chopped
Perogies (Snack)
By jargrr
Combine breadcrumbs, basil, garlic powder, paprika and pepper
- 1 box of Mrs. T. mini perogies
- 2 c. of breadcrumbs
- 1 tbs. of dried basil
- 2 tsp. garlic powder
- 1 tbs. papriks
- 3 eggs
- cooking spray
- Marinara sauce of ranch dressing
Easy After Work Chicken Francaise
By jargrr
Season 2 cups flour with salt and pepper
- 2 cups all-purpose flour
- salt and ground black pepper to taste
- 1 pound thin-sliced chicken breast cutlets
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 cup butter
- 1/4 cup lemon juice
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 4 sprigs fresh parsley
- 1 lemon, cut into wedges
Pasta, Pancetta and Peas
By jargrr
Watch how to make this recipe
- 16 ounces fettuccine
- 8 ounces pancetta, diced
- 1/2 onion, chopped
- 1 (10-ounce) bag frozen peas
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan
- Salt and freshly ground black pepper
- 1/2 lemon, juiced
Cream Cheese Crescent Rolls
By jargrr
Unroll and spread 1 can crescent rolls on bottom of un-greased pan
- 2 cans Pillsbury butter crescent rolls
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 /4cup butter, melted
- Cinnamon & sugar (I used about 1/4 cup sugar and 1 tablespoon cinnamon)
Crostini with Tuna Tapenade
By jargrr
Directions Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food p...
- 10 to 12 ounces canned or jarred Italian tuna packed in olive oil
- 2 teaspoons anchovy paste
- 1 teaspoon fresh thyme leaves
- 2 tablespoons minced fresh parsley, plus extra for garnish
- 1 tablespoon grated lemon zest
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons good olive oil, plus extra for brushing bread
- 1/3 cup Italian mascarpone cheese
- 1/4 cup pitted and chopped kalamata olives
- 1 tablespoon drained capers
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 36 slices French bread, cut diagonally
Asparagus Sautéed with Bacon
By jargrr
Photo by Maridee C
- 2 slice(s) uncooked reduced fat bacon, cut into small pieces
- 1 pound(s) uncooked asparagus, trimmed, cut into bite-size pieces
- 1 medium uncooked shallot(s), sliced
- 1/4 tsp kosher salt, or sea salt
- 1/8 tsp black pepper, freshly ground (or more to taste)
- 1 1/2 tsp white wine vinegar
Roast Chicken with Potatoes and Olives
By jargrr
Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely...
- 1 bay leaf, crushed
- 1 teaspoon fennel seeds
- 1/2 teaspoon crushed red pepper flakes; plus more for serving (optional)
- 1 1/2 pounds fingerling potatoes, halved
- 1/2 cup pitted Kalamata olives
- 4 tablespoons olive oil, divided
- Kosher salt
- freshly ground pepper
- 4 chicken legs (thigh and drumstick; about 3 pounds)
- 1/2 cup fresh flat-leaf parsley leaves with tender stems
- 1 teaspoon finely grated lemon zest
Green Olive Tapenade
By jargrr
by Jill Ringer: New York, New York
- 1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
- 1 tablespoon drained capers
- 1 large garlic clove, minced
- 1 teaspoon fresh lemon juice
- 1/4 cup olive oil (preferably extra-virgin)
- 1 tablespoon chopped fresh cilantro
- Assorted crackers
- Toasted baguette slices
Sauteed Scallops with Andouille and Baby Greens
By jargrr
Preparation Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in medium bowl to blend
- 1/4 cup chopped shallots
- 3 tablespoons Sherry wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 cup plus 3 tablespoons olive oil
- 1 4.5-ounce bag mixed baby greens
- 18 sea scallops, side muscles trimmed, halved crosswise
- 6 ounces andouille sausage,* cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley