JenHall's profile page
Recipes
Rosemary-Strawbery Shortcake Pizza
By JenHall
haven't tried this yet
- 1 quart strawberries, halved or quartered (4 cups)
- 1/4 cup honey or agave nectar
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons chopped fresh rosemary or thyme (optional)
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 3/4 cups whipping cream
- 1 egg white, lightly beaten
- 2 tablespoons sugar
- Sweetened whipped cream
Brussels Sprouts with Frizzled Prosciutto
By JenHall
This was really tasty. I made the brussels a day ahead as the recipe says you can & they still turned out great - ...
- 2 1/2 pounds Brussels sprouts
- 1 tablespoon olive oil
- 4 ounces thinly sliced prosciutto*
- 3 tablespoons butter
- 1/2 cup thinly sliced shallots or chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
French Onion Beef Short Ribs
By JenHall
haven’t tried this yet
- 3 pounds beef short ribs, cut in 3x2x2-inch pieces (6 pieces)
- 4 cloves garlic, minced
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 cup brandy or reduced-sodium beef broth
- 2 - 3 cups reduced-sodium beef broth
- 1 bay leaf
- 1 tablespoon fresh thyme leaves
- 1 1/2 pounds yellow onions
- 2 tablespoons unsalted butter
- Salt and ground black pepper
- 4 3/4 -to 1-inch-thick diagonal slices baguette-style or other French bread
- 2 ounces Gruyere cheese, shredded
- Fresh Italian (flat-leaf) parsley sprigs
- Fresh thyme sprigs
Asparagus Dijon
By JenHall
haven't tried this yet
- 1 1/2 pounds asparagus spears or two 10-ounce packages frozen asparagus spears
- 1/4 cup whipping cream
- 2 tablespoons mayonnaise or salad dressing
- 2 tablespoons sliced green onion (1)
- 3 - 4 teaspoons Dijon-style mustard
- 1 hard-cooked egg, finely chopped (optional)
Jalapeno-Honey Pork Tenderloin
By JenHall
haven't tried this yet
- 2 12 ounces pork tenderloins
- 1/3 cup honey
- 3 tablespoons light soy sauce
- 1 tablespoon toasted sesame oil
- 2 fresh jalapeno chile peppers, seeded and finely chopped*
- 1 tablespoon grated fresh ginger
- 1/4 - 1/2 teaspoon crushed red pepper
- Hot cooked rice (optional)
- Fresh cilantro sprigs (optional)
- Fresh whole chile peppers (optional)
Warm Brussels Sprouts Slaw with Asian Citrus Dressing
By JenHall
from Nomnompaleo.com haven't tried this yet - great reviews online though - good to make ahead & re-heat
- The Slaw
- 2 1/4 pounds Brussels sprouts, trimmed
- 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1/2 teaspoon Kosher salt
- The Dressing
- 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1 tablespoon finely minced ginger
- 1 small shallot, minced (1 tablespoon)
- 2 garlic cloves, minced
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons coconut aminos
- 1 1/2 tablespoons rice vinegar
- 1/2 teaspoon Red Boat fish sauce
- 1 teaspoon toasted sesame oil
- The Garnish
- 2 scallions, thinly sliced
- 1/4 cup minced cilantro
- 1 1/2 tablespoons toasted sesame seeds
Vita Mix Spaghetti Sauce
By JenHall
This is a recipe for our Vita Mix
- Seasonings:
- 3 cups tomatoes, peeled & quartered (2 carbs)
- 1 medium onion, diced (1/2 carb)
- 6 oz. canned tomato paste (2 1/2 carb)
- 1 clove garlic
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried crushed oregano
- 1/2 teaspoon dried crushed basil
- 1/4 teaspoon black pepper
- salt, to taste (optional)
- 1/2 teaspoon sugar, honey, or agave nectar
- 1 bay leaf
Zesty Ginger-Tomato Chicken
By JenHall
This is originally a Better Homes & Gardens recipe that I have zoned
- 12 oz. skinless, boneless chicken breasts or thighs
- 2 - 14 1/2 oz. cans diced tomatoes (3 carbs)
- 2 tablespoons quick cooking tapioca (2 carbs)
- 4 teaspoons olive oil (4 fat)
- 1 tablespoon grated fresh ginger
- 1 tablespoon snipped fresh cilantro or parsley
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
Creamy Lemon Dill Tuna Salad
By JenHall
This tuna salad recipe is perfect for people who are trying to follow the Zone diet
- TUNA SALAD:
- 1 (15- to 19-ounce) can cannellini beans (white kidney beans), rinsed and drained
- 1 (12 ounce) can solid white tuna, water-pack, drained and broken into chunks
- 1 cup halved red onion slices
- 1 cup bottled roasted yellow or red sweet peppers, drained and chopped
- 2 stalks celery, sliced
- 2 to 3 tablespoons capers, drained, or 1/2 cup stuffed green olives, sliced (optional)
- 2 large tomatoes, sliced
- Salad greens
- CREAMY LEMON DILL DRESSING:
- 3/4 cup light mayonnaise or salad dressing
- 1 tablespoon Dijon style mustard
- 1 tablespoon lemon juice
- 1 tablespoon snipped fresh dill, or 1/4 teaspoon dried dill
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Spicy Red Snapper with Mango Salsa
By JenHall
haven't tried this yet
- 1 1 1 pound fresh or frozen red snapper fillets
- 1 1 1 tablespoon lime juice
- 1 1 1 tablespoon water
- 1 1 1 teaspoon paprika
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground ginger
- 1/4 1/4 1/4 teaspoon ground allspice
- 1/4 1/4 1/4 teaspoon ground black pepper
- 1 1 1 recipe Mango Salsa (see recipe below)
- 1 1 1 medium lime, cut into wedges (optional)
- Fresh cilantro or parsley sprigs (optional)
- Mango Salsa
- Ingredients
- 1 1 1-1/2 mango, peeled, seeded, and chopped (about 1-1/2 cups)
- 1 1 1 medium red sweet pepper, seeded and finely chopped
- 1/4 1/4 1/4 cup thinly sliced green onion
- 1 1 1 Scotch bonnet or hot green chili pepper, seeded and finely chopped
- 3 3 3 tablespoon solive oil
- 1/2 1/2 1/2 teaspoon finely shredded lime peel
- 2 2 2 tablespoons lime juice
- 1 1 1 tablespoon vinegar
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground black pepper
- Directions