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Recipes
Asparagus with Creamy Tarragon Vinaigrette
By jargrr
Directions Preheat the oven to 425 degrees F
- 1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Spring mix lettuce, for serving
- Creamy Herb Vinaigrette, recipe follows
- 2 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1/2 small shallot, minced
Skillet Tamale Pie
By jargrr
Directions Position a rack in the upper third of the oven; preheat to 450 degrees F
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 pound lean ground beef
- 1 tablespoon chili powder
- Kosher salt and freshly ground pepper
- 1 15 -ounce can chili beans (do not drain)
- 2 large eggs
- 1/2 cup sour cream, plus more for serving
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup grated sharp cheddar cheese (about 4 ounces)
Asparagus with mustard vinaigrette
By jargrr
Add asparagus to a boil. Blanch until tender 3-4 min
- Pepper
- 4 lbs asparagus trimmed
- 1 carrot,peeled and cut in thin strips
- 1 \4 c. Champagne or white wine vinegar
- 1 tb. Dijon mustard
- 2 tb. Whole grain mustard
- 1 \4 c. Olive oil
Extra-Green Green Goddess Dip
By jargrr
by Melissa Clark
- 2 cups (packed) trimmed watercress sprigs (from 1 large bunch)
- 1/2 cup fresh basil leaves
- 3 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon finely grated lemon peel
- 1/2 cup mayonnaise
- 1/4 cup crème fraîche or sour cream
- 1 1/2 tablespoons fresh lemon juice
- 2 anchovy fillets
- 1 teaspoon Dijon mustard
- 1 garlic clove, peeled
- Assorted cut-up vegetables (For dipping)
- Assorted chips (for dipping)
German Potato Salad
By jargrr
by Eloise Davison
- 8 slices bacon
- 3 tablespoons flour
- 4 teaspoons chopped onion
- 2/3 cup vinegar
- 2/3 cup water
- 1/2 cup sugar
- 4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon powdered dry mustard
- 1/2 teaspoon crumbled whole rosemary leaves
- 2 quarts cooked diced potatoes
- 1/2 cup chopped fresh parsley
Savory Hamburger Casserole
By jargrr
Photo by
- 1 box mashed potatoes
- salt, to taste (or make fresh)
- 2 T. margarine
- 1 1/2 lbs. lean ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 8 oz. fresh mushrooms
- 1 10-oz. can condensed tomato soup
- salt and seasoned pepper, to taste
- 1 1/2 C. cheddar cheese, shredded
BLAST Burgers (Bacon, Lettuce, Avocado, Salmon and Tomato Burgers with Sriracha Aioli)
By jargrr
MAKE IT This Show Has Not Aired
- For topping:
- 8 slices bacon
- 1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
- 1 medium egg yolk
- 1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
- 1 large clove garlic, grated or finely chopped
- Salt and pepper
- 2 tablespoons lemon juice, divided
- Canola oil, for drizzling
- 3/4 cup homemade aioli* or store-bought mayo
- 3 tablespoons Sriracha hot sauce
- 1 avocado, sliced
- 2 tablespoons lemon juice, divided
- 4 burger rolls or everything bagels, toasted
- Leaf lettuce
- Thinly sliced red onion
- Sliced ripe beefsteak tomato
Balsamic Roasted Beet Salad
By jargrr
Preheat the oven to 400 degrees
- 8 medium-size beets, tops removed and scrubbed
- 1/2 cup balsamic vinegar
- 1/2 cup good olive oil
- 2 teaspoons Dijon mustard, such as Grey Poupon
- Kosher salt and freshly ground black pepper
- 4 ounces baby arugula
- 1/3 cup roasted, salted Marcona almonds, toasted
- 4 ounces soft goat cheese, such as Montrachet, crumbled
Rosemary, Lemon, and Garlic Leg of Lamb with Roasted Potatoes
By jargrr
Preparation Preheat oven to 350°F
- 2 large lemons, zest of 1 removed in strips with a vegetable peeler
- 1/4 cup fresh rosemary leaves
- 3 large garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving)
- 2 1/2 pounds small red potatoes
- 3 tablespoons minced fresh chives
- Garnish: fresh rosemary sprigs and lemon wedges
One Skillet Chicken with Garlicky Mushroom Sauce Covers All the Bases for Your Dinnertime Meal - Shared
By jargrr
Photo by
- 6 boneless skinless chicken thighs (or 4 breasts)
- Salt and pepper
- 1 cup chicken broth
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1/3 cup finely diced red onions
- 2 tablespoons butter
- 1/4 cup heavy cream
- 2 tablespoons chopped parsley (or basil)