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Recipes
Piri Piri Grill
By jedrew_52
Directions 1. Place ingredients in a small saucepan and bring to a simmer; cook for 5 minutes
- 1/4 cup butter
- 1/4 cup lemon juice
- 3 to 4 tbsp. chili garlic sauce
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh cilantro
- Sea salt to taste
slow cooker hawaiian pork burrito bowls
By jedrew_52
enchilada sauce: in a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple j...
- enchilada sauce:
- (14.5 oz) can tomato sauce
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 2 tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup pineapple juice
- pork:
- 1 tablespoon coconut oil (or olive oil)
- 2 lbs pork sirloin roast
- 2 teaspoon cumin
- 1 teaspoon chile powder
- 2 teaspoon salt
- 2 teaspoon pepper
- garnish:
- 1/2 tablespoon coconut oil
- 1 1/2 cups quinoa, uncooked, rinsed and drained
- 3 cups water
- 2 bell peppers, thinly sliced (i used red and orange)
- 1 green onion, thinly sliced
- 1 pineapple, sliced into rings
- avocado, sliced
- cilantro, chopped
Roasted Squash with Mint and Toasted Pumpkin Seeds
By jedrew_52
• Preheat oven to 425°
- 2 medium acorn or butternut squash or small sugar pumpkins (about 3 lb. total)
- 4 tablespoonsolive oil, divided
- Kosher salt and freshly ground black pepper
- 1/4 cupshelled pumpkin seeds (pepitas)
- 1 tablespoonaged balsamic vinegar
- 1/4 cupfresh mint leaves, torn
New Potato and Asparagus Salad
By jedrew_52
Cook potatoes in large pot of boiling water until just tender, about 20 minutes
- 3 medium red new potatoes (about 17 ounces), halved lengthwise
- 1 pound asparagus, trimmed
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons minced fresh chives
- Salt and freshly ground pepper
Slow Cooker Curried Butternut Squash Stew
By jedrew_52
In bowl of a 6-quart slow cooker, whisk together coconut milk, vegetable bouillon base, curry powder, turmeric, c...
- 1 15-ounce can light coconut milk
- 1 1/2 tbsp. vegetable bouillon base (we used Better Than Bouillon)
- 1 tbsp. curry powder
- 1 tbsp. turmeric
- 1/2 tsp. cardamom
- 3 tbsp. grated fresh ginger
- kosher salt
- 1 1/2 c. yellow split peas, rinsed
- 1 15-ounce can diced tomatoes
- 2 lb. butternut squash, peeled and cut into 1⁄2-inch pieces (about 4 cups)
- 1 medium onion, chopped
- 1/4 c. olive oil
- 2 tbsp. lemon juice plus 1 teaspoon zest (from 1 lemon)
- 2 large scallions, thinly sliced
- Rice and plain yogurt, for serving
Slow-Cooker Paleo Meatba
By jedrew_52
Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes
- FOR MEATBALLS
- 1 1/2 lb. ground beef
- 1/4 c. freshly chopped parsley, plus more for garnish
- 1 large egg
- 2 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. crushed red pepper flakes
- FOR SAUCE
- 1 (28-oz.) can crushed tomatoes
- 1 (6-oz.) can tomato paste
- 1/4 yellow onion, chopped finely
- 2 tsp. dried oregano
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
Rib Eyes with Horseradish Butter and Dijon Sweet Potatoes Recipe by Jamie Purviance
By jedrew_52
In a medium bowl combine the butter ingredients, including ½ teaspoon salt and ½ teaspoon pepper, and mix well
- BUTTER
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 tablespoon prepared horseradish
- 1 tablespoon minced fresh Italian parsley leaves
- 1/2 teaspoon finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 teaspoons Dijon mustard
- 2 sweet potatoes, each about 1 pound, peeled
- 4 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
Hanger Steak with Mushrooms and Red Wine Sauce
By jedrew_52
• Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat
- 3 tablespoonsextra-virgin olive oil, divided
- 12 ouncesassorted mushrooms, torn or cut into large pieces
- Kosher salt, freshly ground pepper
- 4 tablespoons(1/2 stick) unsalted butter, divided
- 1 1/2-pound hanger steak, trimmed, pounded to 1/2" thickness
- Coarsely cracked black pepper
- 3 garlic cloves, lightly crushed
- 16 " sprig rosemary
- 1 cupdry red wine
- 3/4 cuplow-salt chicken stock
- 2 tablespoonschopped fresh tarragon
Smoked Salmon and Potato Breakfast Casserole
By jedrew_52
Preheat oven to 400°F. Arrange bread on rimmed baking sheet
- 2 cups (lightly packed) 1/2-inch cubes French baguette with crusts
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons vegetable oil
- 1 pound russet potatoes, peeled, cut into 1/2-inch cubes
- 1/2 cup finely chopped shallots
- 1/2 pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
- 3 tablespoons minced fresh chives
- 2 teaspoons minced fresh dill
- 4 large eggs
- 1 cup half and half
- 3 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Additional sour cream
- Capers
- Fresh dill sprigs
Barbecued Meat Loaf
By jedrew_52
In a large bowl, using your hands, gently combine the meat loaf ingredients
- 1 1/4 pounds ground beef (80% lean)
- 1 1/4 pounds ground pork
- 2 cups panko bread crumbs
- 1 cup finely chopped yellow onion
- 1 large egg
- 1 tsp. Worcestershire sauce
- 1 tsp. granulated garlic
- 1 tsp. dried tarragon
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/2 cup bottled barbecue sauce
- 1/4 cup ketchup