JenHall's profile page
Recipes
Grilled Salmon with Tomatoes, Spinach, and Capers
By JenHall
This simple, elegant, and delicious dish gives you a healthy dose of heart-protective omega-3s from the salmon
- 4 (6 oz) salmon fillets, skin-on
- salt
- freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound plum tomatoes, chopped
- 3 cups baby spinach
- 1 tablespoon capers, rinsed and drained
- 4 lemon wedges
Country Captain Chicken
By JenHall
haven't tried this yet
- 1 medium sweet onion, cut into thin wedges
- 3 pounds chicken drumsticks and/or thighs, skin removed
- 1 medium green sweet pepper, cut into thin strips
- 1 medium yellow sweet pepper, cut into thin strips
- 1/4 cup currants or golden raisins
- 2 cloves garlic, minced
- 1 14 ounce can diced tomatoes, undrained
- 2 tablespoons quick cooking tapioca, crushed
- 2 - 3 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground mace
- Hot cooked rice
- 2 tablespoons chopped green onion
- 2 tablespoons sliced almonds, toasted
Shredded Pork Roast Sandwiches
By JenHall
haven't tried this yet
- 1 3 pound boneless pork shoulder blade roast
- 8 clovesgarlic, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano, crushed
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 12 hamburger buns or kaiser rolls, split and toasted*
- Barbecue sauce (optional)
- Shredded cabbage (optional)
Carol's Dill Pickles
By JenHall
If you want to do a large batch, just keep the ratio of water and salt constant at 1 tablespoon salt for every cup ...
- 6 small gherkin cucumbers (whole), or 1-2 large cucumbers, sliced into spears
- 2 cloves garlic
- 2 bay leaves
- 2 tablespoons dill, fresh and finely chopped
- 3 tablespoons celtic sea salt
- 3 cups water
Skewered Shrim & Zucchini with Basil Cream Sauce
By JenHall
haven't tried this yet
- 1 8-ounce container fat-free or light dairy sour cream
- 1/2 cup snipped fresh basil
- 3 Tablespoons snipped fresh chives
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1-1/4 pounds fresh or frozen large shrimp
- 2 medium zucchini, halved lengthwise and cut into 1-inch-thick slices (about 1 pound total)
- 2 tablespoons olive oil
- 1/2 teaspoon finely shredded orange peel or lime peel
- 1 tablespoon orange juice or lime juice
- 1/4 teaspoon cayenne pepper
- 5 cups shredded fresh spinach, arugula, and/or romaine
- Fresh basil leaves (optional)
Garlic Sweet Potatoes
By JenHall
Super good - this is the potato part of the Garlic Chicken & Sweet Potatoes Recipe
- 1/2 Tablespoon fresh Rosemary, snipped
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
- 20 whole garlic cloves, peeled
- 1 1/2 - 1 3/4 sweet potatoes, peeled & cut into 1" pieces
- 1 large sweet onion (Vidalia, Maui, or Walla Walla) cut into wedges
Blue Cheese-Apricot Bites
By JenHall
haven't tried this yet
- 2 teaspoons butter
- 2 tablespoons finely chopped walnuts
- 2 teaspoons sugar
- 1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed
- 1/4 cup crumbled Gorgonzola, Roquefort, or other blue cheese (1 ounce)
- 1 ounce cream cheese
- 16 dried apricots
- Snipped fresh rosemary (optional)
Easy Cassoulet Soup
By JenHall
haven't tried this yet
- 1 cup chopped carrot (2 medium)
- 1 cup chopped onion (1 large)
- 3/4 cup chopped red or green sweet pepper (1 medium)
- 2 15-ounce cans cannellini beans (white kidney beans) or Great Northern beans, rinsed and drained
- 8 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
- 8 ounces cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
- 1 bay leaf
- 1 tablespoon snipped fresh parsley
- 1 teaspoon dried thyme, crushed
- 1/8 to 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1 14.5-ounce can Italian-style stewed tomatoes, undrained
- 1-1/2 cups reduced-sodium chicken broth
- 1/2 cup dry white wine or reduced-sodium chicken broth
Slow-Cooker Vegetable Curry
By JenHall
haven't tried this yet
- 4 medium carrots, sliced
- 2 medium potatoes, cut into 1/2-inch cubes
- 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
- 8 ounces fresh green beans, cut into 1-inch pieces
- 1 cup coarsely chopped onion
- 3 cloves garlic, minced
- 2 tablespoons quick-cooking tapioca
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 14-ounce can vegetable broth or chicken broth
- 1 14-1/2-ounce can diced tomatoes, undrained
- Hot cooked rice
Sicilian Potato and Green Bean Salad
By JenHall
haven't tried this yet
- 1 lemon
- 1 1/2 pounds tiny red new potatoes, quartered
- 8 ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces
- 1/3 cup olive oil
- 1 tablespoon capers, rinsed and drained
- 3 anchovies, mashed with a fork, or 1 to 2 teaspoons anchovy paste
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 2 hard-cooked eggs, each cut into 6 wedges
- 1 cup grape tomatoes, quartered, coarsely chopped roma tomatoes, or roasted red sweet pepper strips
- 1/3 cup green Italian olives, pitted and quartered, or pitted large ripe olives, quartered
- 1/4 cup packed fresh basil leaves, cut into very thin strips
- Salt
- Ground black pepper