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Recipes
Sunday Beef Rib Roast
By JenHall
haven’t tried this yet
- Herb-Bacon Topper:
- 1 recipe Herb-Bacon Topper, recipe below
- 1 4 - 5 pound beef rib roast (chin bone removed)
- 1 teaspoon cracked black peppercorns
- 1/2 teaspoon salt
- 1 pound baby carrots with tops, trimmed
- 1 pound small red potatoes (halve any large potatoes)
- 3 - 4 cups baby spinach
- 1 15 ounce can butter beans, rinsed and drained
- 4 slices bacon
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- Directions:
- Cook bacon until crisp; drain on paper towels. Chop half the bacon; stir in thyme and rosemary. Break remaining half of the bacon into pieces to sprinkle into the spinach and beans before serving.
Creamy Goat Cheese Ornaments
By JenHall
haven't tried this yet
- 1 8 ounce package cream cheese, softened
- 6 ounces semi-soft goat cheese (chevre) or crumbled feta cheese
- 24 pickled jalapeno pepper slices* or small pimiento-stuffed green olives, well drained
- 1/2 cup dried red sweet pepper, finely chopped
- 1/2 cup snipped fresh cilantro
- 1/3 cup chopped toasted pumpkin seeds
Crock Pot Roast Beef
By JenHall
haven't tried this yet - from @aipxwhole30 on IG
- 1 Chuck Roast (3-4 pounds)
- 1 carton beef broth (make sure it has no sugar and only clean ingredients . Pacific Foods offers a great “bone broth”)
- 5 carrots, roughly chopped
- 1 onion, chopped into 1/4” pieces
- 3 cloves of garlic, smashed
- 3 pieces of rosemary, leaves removed from the stem
- Salt to taste
- Chopped parsley/green onion to garnish
Chicken Cassoulet-Style Soup
By JenHall
haven't tried this yet
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 8 ounces smoked turkey sausage, cut into 1/2-inch slices
- 1 26 ounce jar pasta sauce with red wine and herbs
- 1 15 - 19 ounce can white kidney (cannellini) beans, rinsed and drained
- 1 1/3 cups water
- 1 teaspoon dried oregano, crushed
Leek and Root Vegetable Gratin
By JenHall
haven't tried this yet
- 8 ounces mild cheddar or Muenster cheese, shredded (2 cups)
- 1 tablespoon finely chopped fresh herbs, such as flat-leaf parsley, thyme, chives, sage, and/or chervil
- 1 tablespoon extra-virgin olive oil
- 3 large turnips or large rutabaga (about 1 lb.), peeled and thinly sliced
- 1 pound russet potatoes, thinly sliced*
- 2 cups thinly sliced winter leeks
- 1 pound large parsnips, peeled and thinly sliced
- 1 1/2 pounds sweet potatoes, peeled and thinly sliced
- Assorted fresh herbs (optional)
Paleo Icy Fudge Bites
By JenHall
haven't tried this yet - from dailyhiit
- 1 1/2 cups almond butter
- 1/2 cup cocoa powder
- 1/3 cup coconut oil, melted
- 1/3 cup raw honey or pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
Coconut Oil Chocolate Treats
By JenHall
haven't tried this yet
- 2 cups coconut oil, at room temperature (where to buy coconut products)
- 4 tablespoons raw honey
- 2 tsp vanilla
- 1/2 teaspoon sea salt (where to buy REAL salt)
- 1/2 teaspoon cinnamon (where to buy spices)
- 1 cup cocoa powder
- 3 pinches cayenne pepper – optional, use if spicy treats are desired
Lemon Raspberry Pancakes
By JenHall
haven't tried this yet - from paleomg
- 1 cup raspberries
- 2 tablespoons lemon juice
- 2 tablespoons honey
- For the pancakes
- 3 eggs, whisked
- 1/2 cup almond milk + 3 tablespoons (carton, unsweetened)
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- coconut oil, for greasing pan
Chicken and Roasted Vegetable Rice
By JenHall
This was sooooo good :) I used an uncooked wild grain mix that I cooked before hand & added as directed in the rec...
- 4 bone-in chicken breast halves, with skin (about 2 pounds)
- 1 1/2 cups packaged peeled baby carrots, halved, if large
- 1 cup cubed peeled sweet potato (1 medium)
- 1 onion, cut into 1/4-inch-thick wedges
- 1/2 cup sliced celery (1 stalk)
- 1/2 cup chicken broth
- 2 tablespoons snipped fresh sage
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 8 1/2 ounce pouches cooked long grain and wild rice
- 3 tablespoons snipped fresh Italian (flat-leaf) parsley
Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette
By JenHall
haven't tried this yet
- Potato Salad
- 3 pounds Dutch yellow potatoes, halved
- 5 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 large sweet onion, thinly sliced
- 1 tablespoon butter
- Roasted Chile Vinaigrette
- 1/2 cup seasoned rice vinegar
- 2 tablespoons sugar
- 1 1/2 pounds fresh Anaheim chiles, roasted,* cooled, then coarsely chopped
- 1 clove garlic, peeled
- 1/3 cup canola oil
- Kosher salt and freshly ground black pepper
- Fresh cilantro