RoketJSquerl's profile page
Recipes
Grilled Chicken with Balsamic Glaze
By RoketJSquerl
Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same...
- Marinade:
- 6 Boneless, skinless chicken breasts
- 2/3 Cup Balsamic Vinegar
- 1/4 Cup Dijon Mustard
- 1/4 Cup Olive Oil
- 1 T Dried Parsley
- 1 T Dried Shallots (or 2 T Minced Fresh Shallots)
- 1 Tsp. Dried Thyme
- 1/2 Tsp. Coarse Ground Black Pepper
- 1 T Spike Seasoning
- 1 Tsp. Garlic Powder
DECADENT HOT CHOCOLATE
By RoketJSquerl
This is literally hot chocolate, filled with rich cream and chunks of semisweet chocolate
- 3 cups milk
- 1 cup heavy cream
- 2 tablespoons Dutch-processed cocoa powder
- 1 tablespoon sugar
- 1/2 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Fresh Orange Sherbet
By RoketJSquerl
If using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, overnight
- 1 Tablespoon Grated Orange Zest From 1 to 2 Oranges
- 1 Cup Granulated Sugar (7 Ounces)
- 1/8 Teaspoon Table Salt
- 2 Cups Orange Juice, preferably unpasteurized fresh-squeezed (see note)
- 3 Tablespoons Lemon Juice From 1 to 2 Lemons
- 2 Teaspoons Triple Sec or Vodka
- 2/3 Cup Heavy Cream
PRESSURE COOKER POT ROAST
By RoketJSquerl
Instructions Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click ...
- USDA Choice Grade chuck roast/ Canada AAA Grade blade roast - 2 inches (5 cm) thick (can use 1 pound to 3 pounds)
- 4 cloves garlic, minced
- 2 small onions, sliced
- 1 cup (250 ml) unsalted homemade chicken stock
- 1 tablespoon (15 ml) light soy sauce
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) olive oil
- 1 pinch of dried rosemary
- 1 pinch of thyme
- 2 bay leaves
- 2 tablespoons (30 ml) red wine or balsamic vinegar to deglaze
- Kosher salt and ground black pepper to taste
- 8 white mushrooms, sliced
- 2 carrots, chopped
- 2 - 4 potatoes, quartered
- 1 1/2 tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water
"Rich and Easy Hot Chocolate For One
By RoketJSquerl
Rich, easy to make homemade hot chocolate for one
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon vanilla extract
Chocolate Cream Cheese Cupcakes
By RoketJSquerl
Preheat the oven to 350° F
- Makes 2 dozen
- Non-stick cooking spray
- 8 oz cream cheese, at room temperature
- 2 1/2 cups sugar, divided use
- salt, divided use
- 1 large egg
- 6 oz semisweet chocolate chips
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups water
- 1/3 cup plus 3 tablespoons light flavored vegetable oil
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons vanilla extract
Chocolate Silk Ice Box Pie
By RoketJSquerl
In a heave saucepan combine 2 cups of the half and half cream, sugar, cocoa powder, dash of salt, and butter
- 2 1/2 cups half and half cream, divided
- 1 1/3 cups sugar
- 1/4 cup unsweetened cocoa powder
- dash of salt
- 1/3 cup cornstarch
- 1/3 cup cold water
- 3 large egg yolks
- 1 tsp. vanilla
- 1 cup miniature marshmallows
- 1 prepared chocolate cookie crumb crust
- whipped cream
Pineapple Walnut Salad
By RoketJSquerl
Instructions Drain pineapple well in a mesh strainer
- 2 – 15 to 20 oz cans of crushed pineapple in juice
- 8 oz cream cheese, softened
- 1 teaspoon vanilla
- 8 oz Cool Whip frozen whipped topping, thawed
- 1/2 cup powdered sugar
- 1 1/2 cup walnuts, coarsely chopped
FRESH PINEAPPLE MARGARITAS
By RoketJSquerl
MAKES ABOUT 1 QUART, SERVING 4 TO 6 The pineapple flavor in this variation makes the zest and steeping process in t...
- 1 small pineapple (about 3 1/2 pounds)
- 1/4 cup lime juice from 2 to 3 medium limes
- 1/4 cup lemon juice from 2 to 3 medium lemons
- 1/4 cup superfine sugar
- pinch table salt
- 2 cups crushed ice
- 1 cup 100 percent agave tequila , preferably Reposado
- 1 cup Triple Sec
Fresh Fruit Tart
By RoketJSquerl
INSTRUCTIONS SERVES 8 This recipe calls for extra berries to account for any bruising
- Crust
- 1 ⅓ cups (6 2/3 ounces) all-purpose flour
- ¼ cup (1 3/4 ounces) sugar
- ⅛ teaspoon salt
- 10 tablespoons unsalted butter
- 2 tablespoons water
- Tart
- ⅓ cup (2 ounces) white baking chips
- ¼ cup heavy cream
- 1 teaspoon grated lime zest plus 7 teaspoons juice (2 limes)
- Pinch salt
- 6 ounces (3/4 cup) mascarpone cheese, room temperature
- 2 ripe peaches, peeled
- 20 ounces (4 cups) raspberries, blackberries, and blueberries
- ⅓ cup apricot preserves