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Recipes
Thai Chicken Wings with Peanut Sauce
By JenHall
haven't had this yet
- 24 chicken wing drummettes (about 2-1/4 pounds)
- 1/2 cup bottled salsa
- 2 tablespoons creamy peanut butter
- 1 tablespoon lime juice
- 2 teaspoons soy sauce
- 2 teaspoons grated fresh ginger
- 1/4 cup no-calorie, heat-stable, granular sugar substitute (Splenda)
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 cloves garlic, minced
Orange Sriracha Chicken
By JenHall
haven't tried this yet
- Chicken:
- 10 chicken drumsticks (about 3 1/2 pounds)
- 2 teaspoons kosher salt (but remember: not all kosher salts are the same: I use Diamond Crystal brand—if you’re using Morton’s kosher salt, use 1 to 1 1/2 teaspoons instead)
- Marinade:
- 1 medium yellow onion, roughly chopped
- 1 cup fresh basil leaves, packed
- 1/2 cup orange juice
- 4 cloves garlic, roughly chopped
- 1 tablespoon fish sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon tomato paste
- 1/2 teaspoon freshly ground black pepper
- Orange Sriracha Sauce:
- 1/2 cup orange juice
- 2 tablespoons honey
- 1 tablespoon Paleo Sriracha (hey, hotheads: you can add more, but just know that you’ll be reducing the sauce and therefore concentrating the heat)
- 1 tablespoon ghee
- 1 teaspoon coconut aminos
- 1 teaspoon toasted sesame seeds (optional)
- Kosher salt
Chicken, Asparagus, and Bacon Skillet
By JenHall
haven't tried this yet
- 1 pound asparagus spears, trimmed
- 4 slices bacon, coarsely chopped
- 4 skinless, boneless chicken breast halves
- Salt
- Ground black pepper
- 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch pieces
- 1 14 1/2 ounce can chicken broth*
- 2 tablespoons all-purpose flour
- 1/2 teaspoon finely shredded lemon peel
- Lemon wedges
Roast Rub
By JenHall
This was a excellent rub we used on a cross rib roast - I think it could be used on any cut of roast - meat was ver...
- 2 lb roast
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced garlic
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
Tomato-Basil Soup
By JenHall
haven't tried this yet
- 3 1/2 pounds ripe tomatoes
- 2 tablespoons unsalted butter
- 2 clovesgarlic, minced
- 1 cup finely chopped onion (1 large)
- 1 1/2 cups loosely packed fresh basil leaves
- 1 1/2 teaspoons sea salt or kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups finely shredded Gruyere or Emmentaler cheese (6 ounces)
- 1/2 cup whipping cream
- 1 tablespoon Armagnac or cognac (optional)
French Country Soup
By JenHall
yum - this recipe includes beans, not sure if we will be eating these anymore but I made it with beans
- 8 ounces dry navy, Great Northern, or cannellini beans (white kidney beans)
- 6 cups water
- 1 pound beef or lamb stew meat, cut into 1-inch cubes
- 4 cups reduced-sodium chicken broth
- 2 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 large onion, cut into wedges
- 1 cup dry white wine
- 6 cloves garlic, minced (1 tablespoon)
- 3 bay leaves
- 1-1/2 teaspoons dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Toasted French bread slices (optional)
Grilled Asparagus Soup with Chile Croutons
By JenHall
haven't tried this yet
- 1/4 cup butter, melted
- 1 1/2 - 2 tablespoons Asian chili sauce, such as Sriracha
- 1 small baguette, sliced diagonally
- 2 pounds green, white, and/or purple asparagus, trimmed
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground coriander
- 2 14 1/2 ounce cans reduced-sodium chicken broth
- 1/2 cup milk
- 1 tablespoon lemon juice
- Olive oil (optional)
- Freshly grated nutmeg and lemon juice (optional)
Creamy Ranch Dressing
By JenHall
Simply whisk together all ingredients
- 1/2 cup full-fat Greek-style yogurt
- 1/4 cup plus 2 tablespoons cultured buttermilk
- 2 teaspoons chopped fresh dill
- 1 heaping teaspoon chopped fresh chives
- 1/2 teaspoon white wine vinegar
- 1/4 teaspoon dried dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon tamari (soy sauce)
- 1/8 teaspoon granulated onion powder
- 1/8 teaspoon black pepper
- 1/2 of a small garlic clove, finely minced
- optional: 1-2 tablespoons mayonnaise
Garlic-Mustard Green Beans
By JenHall
haven't tried this yet
- 2 1/4 pounds fresh green beans (or two 9-ounce packages and one 16-ounce package frozen whole or cut green beans)
- 3 slices bacon
- 1 medium onion, thinly sliced (1-1/4 cups)
- 3 cloves garlic, minced
- 4 teaspoons brown mustard
- 3/4 teaspoon lemon-pepper seasoning or 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
Grilled Halibut Sarandeado
By JenHall
haven't tried this yet
- 4 6 ounces fresh or frozen halibut or grouper fillets, about 1 inch thick
- 1/2 cup freshly squeezed lemon juice
- 1 medium fresh serrano chile pepper, chopped
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1/4 cup coarsely chopped cilantro
- Salt and black pepper
- 1 lemon, cut into wedges
- Grilled green onions (optional)