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Recipes
Creamy Hot Artichoke Dip
By JenHall
haven't tried this yet Dairy Free & Paleo
- TOPPING:
- 2 14 ounce cans artichokes heart (or hearts of palm) NOT the marinated ones! Frozen artichoke hearts that have been thawed would work too!
- 1 generous clove mince garlic
- 1-2 tablespoons very finely minced onion
- 3/4 cup preferred mayonnaise ( I prefer homemade)
- 1/4 cup allowed plain yogurt
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/4 cup sliced almonds
Marcona Almond Vegan Mayonnaise
By JenHall
Pour vinegar and agave into vita-mix and puree on high speed for 20 seconds until combined With motor running on
- 1/4 cup apple cider vinegar
- 1 tablespoon agave nectar
- 1/2 cup olive oil
- 2-4 tablespoons marcona almonds
Drunken Fish
By JenHall
haven't tried this yet
- 4 fresh or frozen halibut or salmon steaks, 1 inch thick (about 1-1/4 pounds)
- 3 dried ancho or mulato peppers or 2 to 3 tablespoons chili powder (see tip, page xx)
- 1/4 cup tequila or dry red wine
- 1/2 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 1 tablespoon olive oil or cooking oil
- 2 cups chopped tomato (2 large) or one 14-1/2-oz. can diced tomatoes, undrained
- 1/2 teaspoondried oregano, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- Lime slices (optional)
- Fresh oregano sprigs (optional)
- 3 cups hot cooked rice (optional)
Chipotle Twice Baked Sweet Potatoes
By JenHall
haven't tried this yet - from thestayathomechef
- 4 sweet potatoes (good shape for twice baked potatoes)
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder (or regular chili powder)
- 1 whole chipotle, minced
- 2 cups spinach
- 1/2 cup chopped cilantro
- 2 cups mozzarella cheese, shredded
Make-Ahead Turkey Gravy
By JenHall
This was very good. I didn't whisk the flour enough when I added it to the broth so take that step slow & be patie...
- 6 turkey wings
- 2 medium onions, peeled & quartered
- 1 cup water
- 2 quarts chicken broth, divided
- 3/4 cup chopped carrot
- 1/2 teaspoon dried thyme
- 3/4 cup all-purpose flour
- 2 tablespoons butter
- 1/4 teaspoon black pepper
Greek Honey-Lemon Pork Chops
By JenHall
haven't tried this yet
- 4 bone-in pork rib chops, cut 3/4 inch thick (about 1-3/4 pounds total)
- 1/4 cup honey
- 4 teaspoons finely shredded lemon peel
- 1/4 cup lemon juice
- 2 tablespoons snipped fresh mint or 1 teaspoon dried mint, crushed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Cinnamon Bun Muffins (gluten free)
By JenHall
To make cinnamon topping: Combine agave, cinnamon and oil in a small bowl Set mixture aside To make muffins:...
- Cinnamon Topping
- 2 tbsp agave nectar
- 1 tbsp cinnamon
- 1 tbsp grapeseed oil
- Muffin Mixture
- 1 cup blanched almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp celtic sea salt
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
- 3 eggs
- 1 tbsp vanilla extract
- Creamy Cream Cheese Frosting
- 4 ounces cream cheese, softened to room temperature
- 3 tbsp agave nectar
- 3 tbsp heavy cream
Roasted Tomato Salsa
By JenHall
haven't tried this yet
- 2 1/2 pounds roma tomatoes (about 15)
- 3 fresh jalapeno peppers
- 1 medium head garlic
- 1 teaspoon salt
- 2 medium white onions, finely chopped
- 2/3 cup lightly packed cilantro leaves, snipped (1/4 cup)
- 4 teaspoons cider vinegar
- Tortilla chips
Chicken Thighs with Artichokes
By JenHall
haven't tried this yet
- 2 tsp. plus 1 Tbsp. olive oil
- 2 oz. prosciutto, cut in thin strips
- 1-1/2 lb. boneless, skinless chicken thighs
- 1 9-oz. pkg. frozen artichoke hearts, thawed and drained
- 1 6-oz. pkg. cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 Tbsp. snipped fresh tarragon
- 2 Tbsp. all-purpose flour
- 1 14-oz. can reduced sodium chicken broth
- 1 Tbsp. white balsamic vinegar
- Fresh tarragon sprigs (optional)
Pesto Green Beans and Tomatoes
By JenHall
Yummy - very pretty with the beans & tomatoes - the vinaigrette was very tasty
- Pesto Vinaigrette:
- 1 1/2 pounds fresh green beans, trimmed
- 1 pint small tomatoes, such as red grape, halved
- 1/4 cup Pesto Vinaigrette (see Recipe Center)
- Salt and freshly ground black pepper
- 1/2 cup Jayes Basil Pesto (see Recipe Center) or purchased basil pesto
- 3 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt
- Ground white pepper
- In a bowl combine pesto, vinegar, and lemon juice. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate until ready to use or up to 3 days. Makes about 3/4 cup.