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Recipes
Parmesan Crisps
By jargrr
Directions Watch how to make this recipe
- 4 ounces Parmesan cheese
Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette
By jargrr
Whisk together the vinegar, honey, mustard, chopped thyme and some salt and pepper in a medium bowl
- 1/4 cup chardonnay vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons finely chopped fresh thyme, plus 2 teaspoons whole leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 3 Japanese eggplants, halved
- 2 small poblano chiles
- 1 red bell pepper
- Canola oil, for brushing
- 1 1/2 pounds swordfish fillet
- 1 large bunch watercress, chopped
Herb & Apple Stuffing
By jargrr
Delicious herb and apple stuffing is a little sweet, and perfectly savory
- 2 baguettes white bread, cut into cubes
- 4 tablespoons unsalted butter, 1/2 stick
- 2 cups medium diced yellow onion, 2 large
- 2 cups medium diced celery, 3 large stalks
- 2 Granny Smith apples, unpeeled, cored and large diced
- 2 tablespoons chopped flat leaf parsley
- 1 1/2 teaspoons minced fresh rosemary leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken stock
- 1/2 cup sliced blanched almonds, toasted, optional
Orecchiette with Bacon, Lemon and Cream
By jargrr
Cook the bacon: Heat a medium skillet over medium-high heat and add 1/2 cup water and the bacon slices
- 12 slices bacon, cut into 2-inch strips
- 1 1/2 cups heavy cream
- 1 /4 cup full-fat sour cream
- Kosher salt and freshly cracked black pepper
- Grated zest and juice of 1 lemon, plus additional juice to taste
- 2 teaspoons Worcestershire sauce, preferably Lea & Perrins
- 1 pound dried orecchiette pasta, preferably De Cecco
- 1 /2 cup minced fresh chives
Kale-and-Chorizo Soup
By jargrr
Photo by
- 1 1/2 tablespoons olive oil
- 2 cups chopped yellow onion
- 6 garlic cloves, minced
- 7 ounces dry-cured Spanish chorizo, diced
- 6 cups unsalted chicken stock (such as Swanson)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 pound small red potatoes, quartered
- 1 (14.5-oz.) can unsalted diced tomatoes, drained
- 12 ounces curly kale, tough stems removed, leaves torn
Spicy Harissa Hummus
By jargrr
Drain and rinse chickpeas set in bowl of food processor with tahini, oil and blend
- 2 cans chickpeas
- 2 tbsp. tahini
- 2 tbs. olive oil
- 1 tbs. harissa spice blend
Skillet-Roasted Lemon Chicken
By jargrr
Photo by
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 1 lemon, halved and sliced 1/4 inch thick
- 1 yellow onion, halved and sliced 1/4 inch thick
- 2 large garlic cloves, thinly sliced
- 1 (4-pound) chicken, backbone removed and butterflied
- 1/2 cup dry white wine, such as Pinot Grigio
- Juice of 1 lemon
Chicken Quesadillas
By jargrr
Directions Heat 1 tablespoon of the olive oil in a skillet over high heat
- 2 tablespoons olive oil
- 2 pounds skinless chicken breasts
- Salt and pepper
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion, cut in half and then into slices
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper
- 12 tablespoons butter, for frying
- 12 large flour tortillas
- 2 1/2 cups grated cheese ( Monterey Jack is the best)
- Pico de Gallo, for serving, recipe follows
- 12 Roma tomatoes (slightly under ripe is fine)
- 3 yellow or red onions
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt
Luscious Lemon Squares
By jargrr
Photo by
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup butter or margarine, softened
- 1/4 cup powdered sugar
- 1 cup granulated sugar
- 2 teaspoons grated lemon peel, if desired
- 2 tablespoons lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- Powdered sugar
Tender Pork Tenderloin
By jargrr
Preparation 1. Preheat the oven to 400°F
- 1 pork tenderloin (about 1 pound)
- 1 clove of garlic, cut into slivers
- Salt and pepper, to taste
- 1/2 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine