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Recipes
Roasted Acorn Squash with Cinnamon Butter
By jadedrosie
Directions Preheat oven to 450 degrees
- 2 acorn squash (about 1 1/2 pounds each), unpeeled, quartered lengthwise, and seeded
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 4 tablespoons butter
- 1/8 teaspoon ground cinnamon
Salsa
By jadedrosie
Quick, easy, and wonderful
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
4 Hour Lamb
By jadedrosie
Directions Preheat the oven to 300 degrees F
- Ingredients
- 1 (6 to 7-pound) leg of lamb (see note)
- Good olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 (750-ml) bottle dry white wine
- 2 heads of garlic, broken apart but not peeled
- 15 large sprigs fresh rosemary
- 15 large sprigs fresh thyme
- 6 bay leaves
Lemony Honey Dijon Vinaigrette
By jadedrosie
Try this recipe on a salad with sliced grilled chicken
- 3 strips lemon peal each 2x 1/2 inch
- 1 tsp kosher salt
- 2 shallots 1 oz each
- 4 tbl lemon juice
- 4 tbls white wine vinegar
- 3 tbs honey
- 1 Dijon sty1e mustard
- /2 tsp freshly ground black pepper
- 1/2-3/4 c extra virgin olive oil
Cilantro Jalapeno Hummus
By jadedrosie
A yummy looking starter from the blog of http://annies-eats
- Ingredients:
- Cilantro Jalapeno Hummus
- 1/2 cup cilantro leaves, chopped
- 2 jalapeno peppers, seeded and diced
- 1 clove garlic, coarsely chopped
- 3 Tbs lemon juice
- 1/4 reserved bean water or water
- 6 Tbs tahini
- 2 Tbs olive oil
- 1-15.5 oz can chick peas, drained and rinsed
- 1/2 tsp salt
- 1/4 tsp cumin
- dash of cayenne pepper, to taste
Spicy Sesame Eggplant
By jadedrosie
Directions Heat broiler. Slice eggplant into 3/4-inch-thick rounds; cut each round into 3/4-inch-wide strips
- 1 large eggplant (about 1 1/2 pounds)
- 2 teaspoons coarse salt
- 1/4 teaspoons ground pepper
- 1 tablespoon vegetable oil
- 2 teaspoons Asian garlic chili sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons sesame seeds
Cole Slaw
By jadedrosie
combine cabbage, carrots, onions, and chilie in large bowl
- 1 head green cabbage shredded
- 2 carrots grated
- (We cheat get preshredded slaw)
- and add
- 1 red onion thinly sliced
- 2 green onions chopped (white and green parts)
- 1 fresh red chile, sliced
- 1 1/2 cup mayo
- 1/4 c Dijon mustard
- 1 tbs apple cider vinegar
- 1 lemon juiced
- Pinch sugar
- celery seed to tasted
- Tabasco 3-15 dashes
- Kosher salt and freshly ground black pepper
Beef Stroganoff
By jadedrosie
Sprinkle the steak strips with House Seasoning to light cover them, and then dust with flour
- 1 1/2 pounds cubed round steak, cut into thin strips
- House Seasoning, recipe follows
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and black pepper
- 1 cup sour cream
- Cooked egg noodles
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Roasted Carrots and Shallots
By jadedrosie
Directions Preheat oven to 450
- 2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise
- 12 ounces shallots (about 10), peeled and halved lengthwise
- 2 tablespoons olive oil
- coarse salt and ground pepper
- 1/2 cup fresh parsley leaves
- 2 tablespoons fresh lemon juice
Garlic-Onion Tortilla Stack
By jadedrosie
Recipe courtesy Guy Fieri
- 2/3 cup canola oil
- 4 cups small-diced red onion (about 2 pounds)
- 3 tablespoons unsalted butter
- 2 tablespoons sugar
- 2/4 cup roasted garlic (from a jar)
- 5 tablespoons grated Parmesan
- 1/4 cup mayonnaise
- 3 tablespoons minced fresh cilantro
- Kosher salt and freshly ground black pepper
- Twelve 8-inch flour tortillas
- 2 tablespoons balsamic vinegar