Check-in on GetGlue
 
 

 

Jamie Gwen's Recipes

























QUINOA, YOGURT, & BERRY BREAKFAST PARFAITS

Ingredients:

  • 2 cups cooked quinoa
  • 2 cups vanilla yogurt
  • 2 cups blueberries, raspberries & sliced strawberries 
  • ¼ cup pecans, toasted and coarsely chopped 

Directions:
  1. Assemble the parfaits in juice glasses by layering the quinoa, yogurt, blueberries, and pecans.

 


BBQ CHICKEN NACHOS - FAMILY STYLE


Ingredients:
  • 4 cups tortilla chips 
  • 2 cups shredded rotisserie chicken
  • ½ cup BBQ sauce, divided
  • 3 cups grated sharp cheddar cheese or 4-cheese blend
  • Toppings: sliced green onion, cooked chopped bacon, chopped cilantro, & pepperoncini
  • Sour cream & guacamole

Directions:
  1. Preheat oven to broil.
  2. Line a baking sheet with a single layer of tortilla chips.
  3. In a small bowl, combine the shredded chicken with ¼ cup BBQ sauce or more to moisten.
  4. Spoon the chicken over top chips evenly and drizzle remaining BBQ sauce over chicken.
  5. Top with the shredded cheese.
  6. Broil until cheese is completely melted.
  7. Remove from oven and garnish with toppings.
  8. Serve immediately with or sour cream and guacamole.

 


KITCHEN SINK FRIED RICE


Ingredients:
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 4 cups long-grain white rice, cooked and chilled
  • 4 eggs, scrambled
  • 8 ounces ham, finely diced
  • 1 cup carrot, finely diced
  • 4 green onions, tops included, finely chopped
  • 3 tablespoons low-sodium soy sauce, to taste
  • 1 tablespoon garlic, minced

Directions:
  1. Heat vegetable and sesame oil in large heavy skillet over medium heat.
  2. Sauté carrots, onion, ham, optional sesame seeds, and garlic until soft and lightly browned.
  3. Add cold rice and mix well. Cook for five minutes, stirring constantly.
  4. Add soy sauce a little at a time, taste test, and add more until it suits your taste.
  5. Add salt to taste.
  6. When all is mixed well, add scrambled eggs and stir well.

Chef's Note:  
  • Diced chicken, pork, or shrimp would work well in this recipe also.

 


CHOCOLATE CHERRY BREAD PUDDING


Ingredients:
  • 2 tablespoons unsalted butter, softened
  • 3 large eggs
  • 2 cups heavy cream
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 6 cups 1-inch cubed day-old Brioche, Challah or Croissants
  • 1 cup bittersweet chocolate, chopped
  • ½ cup dried cherries
  • ½ cup chopped pecans, toasted

Directions:
  1. Preheat the oven to 350° F. 
  2. Butter a 9 X 9 X 2-inch baking dish with the softened butter. 
  3. Whisk together the eggs cream, milk, sugars, and vanilla. 
  4. Add the bread, chocolate, dried cherries, and pecans and mix well.
  5. Let the mixture sit for 30 minutes to allow the bread to absorb the liquid.
  6. Pour the mixture into the prepared dish. 
  7. Bake for 1 hour or until firm in the center. 
  8. Cool slightly and serve with whipped cream.


For more with chef Jamie Gwen, please visit www.chefjamie.com.


Return to episode guide >>


 



September 2014
Next month >>
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
October 2014
<< Previous month
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
copyright © 2014 Crown Media, all rights reserved.