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Recipes
Israeli Couscous and Tuna Salad
By jargrr
Directions Bring 4 cups of water to a boil in a medium-size saucepan
- 2 cups Israeli couscous (10 to 12 ounces)
- 2 (7-ounce) cans or jars Italian tuna, drained and flaked
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good olive oil
- 3 tablespoons capers, drained
- 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
- 1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
- 2 teaspoons minced garlic (2 cloves)
- Kosher salt and freshly ground black pepper
- 1 cup chopped scallions (6-8 scallions)
- 1/4 cup julienned fresh basil leaves, lightly packed
- Juice of 1/2 lemon
Chicken with Goat Cheese and Chives
By jargrr
Preparation Combine goat cheese, chives and 1 tablespoon chopped parsley in small bowl; stir mixture to blend
- 2 tablespoons soft fresh goat cheese (such as Montrachet)
- 1 tablespoon chopped fresh chives or green onion tops
- 2 tablespoons chopped fresh parsley
- 2 skinless boneless chicken breast halves
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup canned low-salt chicken broth
Shrimp and Chorizo in Garlic Sauce
By jargrr
Directions In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo a...
- 1 1/2 cups extra-virgin olive oil
- 1 pound spicy Mexican chorizo, casing removed
- 1/4 cup finely chopped sweet or Vidalia onion
- 1 teaspoon adobo seasoning
- 1 teaspoon Hungarian paprika
- Freshly ground black pepper
- 1 head garlic, peeled and finely chopped
- Salt
- 1 1/2 pounds peeled deveined shrimp (16/20 count)
- Crusty, chewy bread, for sopping
Italian Stuffed Pork Loin with Olive Relish
By jargrr
Place pork in a shallow dish and coat with Italian dressing
- 3 pounds boneless pork loin
- 1 cup Italian salad dressing
- 1 (10 ounce) can large, pitted black olives, drained and chopped
- 1 (8 ounce) jar Spanish olives, drained and chopped
- 4 cloves garlic
- 1/4 white onion, chopped
- 10 pepperoncini peppers, drained and chopped
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- cracked black pepper to taste
Seafood Chowder with Bacon and Thyme
By jargrr
Diana Yen
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 large potatoes)
- 1 tablespoon unsalted butter
- 4 ounces high-quality bacon, sliced into 1/2-inch pieces (about 4 slices)
- 2 celery stalks, thinly sliced on a bias (about 1/2 cup)
- 2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 1/2 cups)
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon fresh thyme leaves
- 2 pounds skinless haddock (or cod) fillets, cut into 2-inch cubes
- 3 pounds mixed littleneck clams and cockles, rinsed and scrubbed
- 2 cups heavy cream
- Ground white pepper
- 1/4 cup freshly chopped flat-leaf parsley
- Crusty bread, for serving
Fresh Dill Sauce
By jargrr
Directions Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon jui...
- 1/2 cup good mayonnaise, such as Hellmann's
- 1/2 cup sour cream
- 1/2 cup plain yogurt, such as Stonyfield
- 2 tablespoons cream cheese, at room temperature
- 1/2 cup chopped scallions, white and green parts (4 scallions)
- 1/2 cup minced fresh dill
- 1/4 cup minced fresh flat-leaf parsley
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 1 cup seeded, grated hothouse cucumber
Baked Fish with Apple-Beet Salad
By jargrr
Preheat the oven to 450 degrees F and set a wire rack on a rimmed baking sheet; coat the rack with cooking spray
- Cooking spray
- 1/4 cup light mayonnaise
- 1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons capers, finely chopped
- 4 skin-on ocean perch or tilapia fillets (about 6 ounces each)
- 1 teaspoon dijon mustard
- 3 tablespoons extra-virgin olive oil
- 6 cups mesclun greens (about 5 ounces)
- 1 8 .8-ounce package peeled cooked beets, quartered (about 1 1/2 cups)
- 1 Persian cucumber, thinly sliced
- 1 Granny Smith apple, thinly sliced
Herb-Marinated Pork Tenderloins
By jargrr
Directions Watch how to make this recipe
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
SHRIMP & GRITS CASSEROLE
By jargrr
Combine milk and chicken broth in saucepan
- SHRIMP & GRITS CASSEROLE
- 2 cups reduced fat milk
- 3/4 c. chicken broth
- 1 c. uncooked quick cooking grits
- 1/4 tsp. Salt
- 1/2 c. parmesan cheese
- 1 tbs. Butter
- 1 (3oz.) Light cream cheese
- 3 tbs. Parsley
- 1 tbs. Chives
- 1 tbs. Lemon juice
- 3 cloves garlic
- 2 green onions
- 1 2/3 tsp. Thyme
- 2 large egg whites
- 1 tsp. Hot pepper sauce
- 1/4 tsp. Black pepper
- 1 lb. Peeled shrimp
- Preheat oven to 375 degrees
BALSAMIC BROWNED BUTTER ASPARAGUS
By jargrr
Cut off tough ends of asparagus
- 4 lbs. asparagus
- 2 tbs. olive oil
- s&p
- 1/4 c. butter
- 4 tsp. lite soy sauce
- 2 tsp balsamic vinegar