Jahel's profile page
Recipes
Wicked Hot Chocolate
By Jahel
Bring milk to a boil in med sauce pan over medium high heat
- 2 c whole milk or 2%
- 1 c 60% dark chocolate, chopped
- 1/2 c milk powder
- 3/4 t cornstarch
- Pinch of chipotle powder
- Pinch of ancho chili powder
- 1/8 t allspice
- 1 c heavy cream
Sweet and Sour Sloppy Joes with Sesame Slaw
By Jahel
Real simple magazine
- 2 T oil, divided
- 1 bunch scallions, chopped
- 1 T grated ginger (less if dried)
- 1 lb. ground beef
- 1/4 c soy sauce
- 1/4 c tomato paste
- 3 T light brown sugar
- 1/4 t Kosher salt
- 1/2 t Pepper, divided
- 1/2 c water
- For Slaw
- 1/2 small head cabbage, thinly sliced
- 2 carrots, grated
- 1/2 c fresh cilantro (less if dried)
- 1/4 c lime juice
- 2 t toasted sesame oil
- 4 hamburger buns
Sheperd's Pie
By Jahel
Preheat oven to 425°F. Cover potatoes with cold water in a large pot
- 2¼ pounds red-skinned potatoes, scrubbed
- 1½ cups whole milk, heated to a simmer
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil, divided
- 3 teaspoons kosher salt, divided
- 1½ pounds ground beef
- 1 pound cremini mushrooms, quartered (about 4 cups)
- 1 teaspoon fresh thyme leaves
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons tomato paste
- 1 cup low-sodium chicken or vegetable stock
- 2 medium carrots, chopped
- 2¾ cup frozen peas (from a 10-oz bag)
- 1 tablespoon Worcestershire sauce
Butter and Herb Croutons
By Jahel
Preheat oven to 350°F with racks in upper and lower thirds
- ¾ cup (1½ sticks) unsalted butter
- 2 cloves garlic, smashed
- 1 sprig rosemary or thyme
- 1 22-ounce loaf white sandwich bread, cut into ½-in. pieces
- ½ teaspoon kosher salt
Potato Chip Cookies
By Jahel
Preheat oven to 350. In a medium bowl, combine chips, pecans and flour
- 1/2 c crushed potato chips
- 1/2 c finely ground pecans
- 1-1/2 c flour
- 1/2 c sugar
- 1 c butter at room temp
- 1 egg yolk
- 1 t vanilla
- powdered sugar
Ricotta Meatballs
By Jahel
Preheat oven to 350. In a large skillet cook onion and garlic in 1 T of olive oil, 8 mins or until translucent
- 1 large onion, minced (1 c)
- 1/4 c minced garlic
- 3 T olive oil
- 2 eggs, lightly beaten
- 2-1/2 lbs. ground beef
- 1 c grana Padano cheese, grated
- 1-15 oz. carton whole milk ricotta cheese
- 1 c Panko bread crumbs
- 1/2 c flat leaf parsley, chopped
- 1/2 fresh basil, chopped
- Marinara sauce
Lemon Crema
By Jahel
Combine first 5 ingredients in large bowl
- 1/2 c Greek yogurt
- 1 T sour cream
- 1 T lemon juice
- 1/2 t lemon zest
- 1/2 t honey
- 1/2 t salt
- 1/4 t pepper
Spiced Tenderloin with Green Beans and Olives
By Jahel
Real Simple Magazine
- 2 T olive oil
- 2 pork tenderloins (about 1.5 lbs. total)
- 1 t fennel seed, crushed
- 1 t paprika
- Kosher salt
- Pepper
- 1 small red onion, sliced
- 1 lb. green beans, trimmed
- 1/3 c pitted green olives, halved
- 1 T red wine vinegar
Brie en Croute
By Jahel
Thaw pastry 20 mins on floured surface, roll to a 15" circle
- 1 sheet Pepperidge Farm frozen puff pastry
- 1 lb Brie cheese
- 1/4 c sliced, toasted almonds
- 1/4 c parsley, 1 egg, beaten with 1 t water
Balsamic and Brown Sugar Brisket
By Jahel
Preheat oven to 325°. Seasoned brisket with 1 tablespoon salt and 1 tablespoon pepper
- 4-5 lb. Beef brisket
- 3 tablespoons vegetable oil
- 3 large red onions, have them thinly slice (6 cups)
- 8 cloves garlic, thinly slice
- 2 bay leaves
- 1 1/2 cups of beef or chicken stock
- 1/3 cup of balsamic vinegar
- 1 tablespoon red wine vinegar
- 1/3 cup packed brown sugar
- 2 teaspoons onion powder
- 1 teaspoon garlic powder