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Recipes
Smokey Roast
By JenHall
haven't tried this yet
- Coffee Spice Rub:
- 2 tablespoons coffee grounds
- 1/2 teaspoon ground chipotle
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- 1/2 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 teaspoon sea salt
- Roast:
- 1/2 tablespoon coconut oil (I tried out a new brand of coconut oil called Kelapo and it’s very tasty, mild, and down right delicious!)
- 2.5 lb beef chuck roast
- 1 red onion, halved and sliced
- 3/4 cup water
Baked Shrimp Curry
By JenHall
haven't tried this yet
- 2 pounds fresh or frozen peeled and deveined cooked shrimp
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 2 cups half-and-half, light cream, or milk
- 2 tablespoons dry sherry (optional)
- 2 teaspoons lemon juice
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon Worcestershire sauce
- 4 cups hot cooked rice
- Chutney, finely shredded orange peel, flaked coconut, and/or chopped peanuts (optional)
Herberd Potato Salad
By JenHall
haven't tried this yet
- 3 pounds small red potatoes, unpeeled, and cut into 1 1/2-inch chunks
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon fressh herbs (such as snipped tarragon, dill weed or parsley)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon-style mustard
- 1 green onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon celery seed (optional)
Blue Cheese Vidalia Onions
By JenHall
haven't tried this yet
- 2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices
- 1 tablespoon butter
- 4 ounces blue cheese, crumbled (1 cup)
- 1/2 of an 8-ounce package cream cheese, cut up
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried dillweed
- Grilled burgers topped with bacon or grilled steaks
Ribeyes with Garden Tomatoes
By JenHall
haven't tried this yet
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons minced garlic
- 6 tablespoons extra virgin olive oil
- 2 beef ribeye steaks (about 2 lb. total)
- 1 head butterhead lettuce, cored, leaves separated (about 6 oz.)
- 1 1/2 pounds assorted fresh heirloom or desired tomatoes, sliced or cut in wedges
- 1/2 cup whole basil leaves
- Coarse sea salt
Whitefish with Roasted Asparagus
By JenHall
haven't tried this yet
- 1 pound fresh or frozen skinless whitefish fillets or other white-fleshed fish fillets, about 1/2 inch thick
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped carrot (1 medium)
- 1/4 cup reduced-sodium chicken broth
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika or paprika
- 1/4 teaspoon black pepper
- 12 ounces fresh asparagus spears, trimmed and bias-sliced into 1-inch pieces (1-1/2 cups)
Roasted Chicken with Rosemary & Garlic Herbed Potatoes
By JenHall
haven't tried this yet
- 1/2 cup kosher salt
- 1/4 cup snipped fresh rosemary
- 2 3-1/2 to 3-3/4-lb. whole broiler-fryer chickens
- 8 sprigs fresh rosemary
- 1 small lemon
- 1/3 cup olive oil
- 4 cloves garlic, crushed
- 2 lb. red, white, or gold new potatoes
- 1/4 tsp. kosher salt or 1/8 tsp. salt
- 1/4 tsp. ground black pepper
- Fresh rosemary leaves (optional)
- Lemon peel strips (optional)
Flank Steak with Chunky Ketchup
By JenHall
haven’t tried this yet
- Chunky Ketchup:
- 1 recipe Chunky Ketchup (see recipe below)
- 1 1/2 pounds beef flank steak
- Yield: Makes 4 cups
- 2 28 ounce cans diced tomatoes, drained
- 1/2 cup red wine vinegar
- 1/4 cup bourbon or apple cider
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano, crushed
- 1/2 teaspoon cracked black pepper
- Directions:
- In a saucepan combine tomatoes, vinegar, bourbon, olive oil, garlic, oregano, and pepper. Bring to boiling; reduce heat, Simmer, uncovered, 35 minutes or until juices are nearly evaporated. Cool to room temperature. Serve with Flank Steak. Makes 4 cups.
Breakfast Sausage
By JenHall
Super good either formed into patties or using the seasonings to season the ground pork for a casserole
- 1 lb ground pork
- 2 T pure lard, melted (can use bacon fat or other fat of choice)
- 1 t fennel seeds
- 1/2 t garlic powder
- 1/2 t ground black pepper
- 1 t dried sage
- 3/4 t fine sea salt
- 1/4 t onion powder
- pinch of nutmeg
- lard for frying
Italian Braised Chicken with Fennel and Cannellini
By JenHall
haven't tried this yet
- 2 - 2 pounds chicken drumsticks and/or thighs, skin removed
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 bulb fennel, cored and cut into thin wedges
- 1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
- 1 medium onion, cut into thin wedges
- 3 cloves garlic, minced
- 1 teaspoon snipped fresh rosemary
- 1 teaspoon snipped fresh oregano
- 1/4 teaspoon crushed red pepper
- 1 14 1/2ounce can diced tomatoes
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 1/4 cup tomato paste
- 1/4 cup shaved Parmesan cheese
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley