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Recipes
Banana-Oat Protein Smoothie
By jedrew_52
Shake Blend in vanilla Combine ingredients and blend until smooth
- 2 scoops DailyBurn Fuel Shake Blend in vanilla
- 2 tablespoons rolled oats
- 2 bananas
- 1 cup unsweetened almond milk
- 1/2 cup cold water
- 1 teaspoon honey
- 1/4 teaspoon cinnamon
- 4 ice cubes
Spicy Cayenne Marinade
By jedrew_52
In a small bowl whisk the marinade ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1-1/2 teaspoons kosher salt
- 1 teaspoon celery seed
- 1 teaspoon ground cayenne pepper
Garlic-Rubbed Tri-Tip with Mint Caper Salsa
By jedrew_52
1. Sprinkle garlic with salt and mince to combine, then mash to a paste with flat side of chef's knife
- TRI-TIP
- 10 garlic cloves, chopped
- 1 1/2 tablespoons kosher salt
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons pepper
- 3 tablespoons olive oil, divided
- 2 boneless tri-tip roasts (2 to 2 1/2 lbs. each)
Roasted Red Potatoes with Lemon
By jedrew_52
Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil
- 1 1/2 pounds small red-skinned potatoes (about 12), quartered
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon peel
Acorn Squash with Spiced Pecan Butter
By jedrew_52
1. Prepare the grill for indirect cooking over high heat (450° to 550°F)
- Butter
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/3 cup chopped toasted pecans
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 2 acorn squashes, 1-1/2 to 2 pounds each
- 2 teaspoons extra-virgin olive oil
- Kosher salt
- Ground black pepper
South American Flank Steak
By jedrew_52
1. Squeeze juice from 1 orange and pour into a food processor or blender
- 2 oranges (8 oz. each)
- 3 cloves garlic, peeled
- 2 cups lightly packed fresh cilantro, rinsed and drained
- 1/3 cup (half of a 7-oz. can) chipotle chiles in adobo sauce
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1/2 About 1/2 teaspoon salt
- 1 beef flank steak (about 1 1/2 lb.), rinsed and patted dry, fat trimmed
Baked Custard with Allspice
By jedrew_52
Step 1 Heat the oven to 325°
- 2 cups milk
- 2 large eggs
- 2 large egg yolks
- 1/3 cup sugar Pinch salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground allspice
Prosciutto-wrapped Scallops
By jedrew_52
Preheat the oven to 350 degrees F
- 1/4 cup chopped sun-dried tomatoes
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped pitted black olives (about 10 olives)
- 1/4 cup extra-virgin olive oil
- 12 medium scallops
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 slices prosciutto
- 2 cups arugula
- 1 1/2 tablespoons balsamic vinegar
Beef Stew in Red Wine Sauce
By jedrew_52
1.Buy about 2 pounds of beef from the flatiron part of the shoulder
- 2 pounds beef from the flatiron part of the shoulder
- 1 tablespoon butter
- 2 tablespoons olive oil
- Salt
- Pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon flour
- 1 bottle of red wine
- 2 bay leaves
- 1 sprig fresh thyme
- 15 cipollini or pearl onions
- 15 cremini mushrooms
- 15 baby carrots
- 5-ounce piece of pancetta
- 1/4 cup water
- Dash of sugar
- Chopped fresh parsley
Soy-Glazed Salmon
By jedrew_52
1. In a 1- to 2-quart pan, mix soy sauce, honey, and garlic
- 1 cup reduced-sodium soy sauce
- 1/4 cup honey
- 1/2 teaspoon finely minced garlic
- 4 pieces (about 6 oz. each) salmon fillet (see notes), skin on
- 2 tablespoons sesame seeds