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Recipes
Chicken Thighs Braised with Spring Leeks, Carrots & Tarragon
By JenHall
haven't tried this yet
- 8 chicken thighs, bone-in and skin removed
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 TBLS olive oil
- 4 medium leeks, cleaned and cut into 2-inch lengths
- 4 carrots, peeled and sliced into 2-inch lengths
- 1 TBLS chopped fresh tarragon
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
Mixed Herb Pesto
By JenHall
haven't tried this yet
- 1/2 cup pine nuts, toasted
- 9 large cloves garlic
- 4 1/2 cups fresh flat leaf parsley
- 3 cups mixed fresh herbs (mint, basil, dill, oregano, and/or thyme)
- 3/4 cup freshly grated parmesan cheese
- 1 1/2 t salt
- 1 1/2 cups extra-virgin olive oil
Chicken & Shrimp Jambalaya
By JenHall
haven't tried this yet
- 1 pound skinless, boneless chicken breast halves or thighs
- 2 cups thinly sliced celery (4 stalks)
- 2 cups chopped onion (2 large)
- 1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
- 1 14 ounce can reduced-sodium chicken broth
- 1/2 6 ounce can no-salt-added tomato paste (1/3 cup)
- 1 Homemade Salt-Free Cajun Seasoning or 1 1/2 teaspoons salt-free Cajun seasoning
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 1/2 cups uncooked instant brown rice
- 3/4 cup chopped green, red, and/or yellow sweet pepper
- 8 ounces fresh or frozen peeled and deveined cooked shrimp*
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- Celery leaves (optional)
Baked Eggs with Fresh Herbs and Goat Cheese
By JenHall
Preheat oven to 450°. Combine herbs and garlic; set aside
- 2 tablespoons chopped mixed fresh herbs (parsley, basil, thyme, mint, tarragon)
- 1 clove garlic , minced
- 2 tablespoons butter , melted
- 2 tablespoons heavy cream or half-and-half
- 6 to 12 eggs
- 3 tablespoons goat cheese , crumbled fine
- Sea salt and cracked black pepper
Slow Cooker Indian Chicken Stew
By JenHall
haven't tried this yet
- Nonstick cooking spray
- 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 1/2 cup onion, chopped (1 medium)
- 3 cloves garlic, minced
- 5 teaspoons curry powder
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper and/or cayenne pepper
- 2 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 2 14 1/2ounce can diced tomatoes, undrained
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons lime juice
- 1 9 ounce package fresh spinach (optional)
- 4 cups hot cooked rice (optional)
Bacon Brussels Sprouts with Brown Butter Vinaigrette
By JenHall
So Good - would be great for company
- 1 1/2 pounds of Brussels sprouts, bottom trimmed, cut in half (or cut into quarters if the sprouts are really large) (680 g)
- 4 slices of bacon
- 1 shallot, finely chopped
- 1 tablespoon lemon juice, plus more to taste (15 ml)
- 4 tablespoons unsalted butter (60 g)
- Several tablespoons of fresh thyme and/or parsley for garnish (15 to 60 ml)
- Sea salt to taste
Overnight Coffee Cake
By JenHall
haven't tried this yet
- 3 cups all-purpose flour
- 1-1/2 teaspoon baking powder
- 1-1/2 teaspoon baking soda
- 1 cup butter, softened
- 1-1/4 cups granulated sugar
- 3 eggs
- 1 15-ounce carton ricotta cheese
- 3/4 cup chopped nuts
- 1/2 cup packed dark brown sugar
- 2 tablespoons toasted wheat germ
- 1 Tbsp ground cinnamon
- 1 teaspoon ground nutmeg
Minestrone with Mushrooms & Feta
By JenHall
yummy
- 2 cloves garlic, minced
- 1 Tbsp. extra virgin olive oil
- 2 cups stemmed shiitake mushrooms, sliced
- 3 14-oz. cans vegetable broth
- 1 15-oz. can cannellini beans, rinsed and drained
- 1/2 cup dried orzo
- 1-1/2 cups quartered cherry tomatoes
- 1/4 cup small fresh oregano leaves
- 1/2 cup feta cheese, crumbled
- Freshly ground pepper
- 1 Tbsp. extra virgin olive oil
Browned-Butter Skate
By JenHall
This was really good. We used tilapia & it turned out perfectly
- 1 - 1 1/2 pounds skate wing, cod or flounder filets, 1/2 to 1 inch thick
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons olive oil
- 1/4 cup butter
- 3 tablespoons drained capers
- 2 tablespoons sherry vinegar
- 2 tablespoons water
- 1/4 cup snipped fresh parsley
Beef Stroganoff
By JenHall
haven't tried this yet
- 1 tablespoon coconut oil (15 ml)
- 1 1/2 pounds (680 g) beef tenderloin or sirloin, cut into 1/4-inch thick slices (6 mm) that are 2 to 3 inches in length (5 cm to 7.6 cm)
- 2 tablespoons unsalted butter (30 m)
- 1/4 cup finely chopped shallots (60 ml)
- 8 ounces cremini or white mushrooms, thinly sliced (230 g)
- 1 cup beef stock (250 ml)
- 1/2 cup coconut milk (125 ml)
- 1 cup heavy cream (250 ml)
- 1 tablespoon Dijon mustard (15 ml)
- Chopped fresh parsley or dill for an optional garnish
- Read more: http://www.marksdailyapple.com/beef-stroganoff/#ixzz2Jxnb7N7w