JenHall's profile page
Recipes
Garlic and Shrimp Pasta Toss
By JenHall
haven't tried this yet
- 1 pound fresh or frozen large shrimp in shells
- 1 large garlic bulb
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 red or yellow sweet pepper, quartered lengthwise
- 1 onion, cut into 1/2-inch slices
- 3 cups packaged dried cavatelli (curled shells) or bow tie pasta (farfalle) (about 8 ounces)
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup shredded Asiago or Parmesan cheese
Tuna and Fruit Salsa
By JenHall
haven't tried this yet
- 4 5 - 6 ounces fresh tuna steaks, 1-inch thick
- 2 fresh ripe peaches, halved and pitted
- 2 tablespoons olive oil
- Salt and cracked black pepper
- 2 tablespoons apricot preserves
- 1 tablespoon vinegar
- 1/2 cup fresh raspberries
- 3 green onions, thinly sliced
Winter Woods Chili
By JenHall
haven't tried this yet
- 4 slices bacon
- 3 lb. beef stew meat
- 1 large onion, sliced 1/2-inch thick
- 4 cloves garlic, minced
- 2 28-oz. cans whole tomatoes
- 1 15.5-oz can navy beans, rinsed and drained
- 1 15.5-oz. can red beans, rinsed and drained
- 2 to 3 Tbsp. chili powder
- 2 Tbsp. red wine vinegar
- Shredded cheddar cheese
- Snipped fresh oregano
- Cooked bacon, crumbled
Smoky Pineapple Guacamole
By JenHall
haven't tried this yet
- Nonstick cooking spray
- 2 ripe avocados, halved, seeded, and peeled
- 2 slices fresh or canned pineapple
- 2 tablespoons sour cream
- 1 tablespoon snipped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon finely chopped canned chipotle pepper in adobo sauce
- 1/4 teaspoon salt
- Tortilla chips or assorted vegetable dippers
Tuna Salad
By JenHall
This is very simple tuna salad recipe & very yummy
- 1 (3-ounce) can tuna
- 1 tablespoon light mayonnaise, or more to taste
- Squeeze of a lemon
- 1 tablespoon carrots, shredded
- 1 tablespoon celery, chopped
- 1 tablespoon green onion, chopped
Shrimp-Stuffed Hatch Chiles with Cilantro Cream Sauce
By JenHall
haven't tried this yet
- 1 pound fresh or frozen medium shrimp
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chopped onion (1 large)
- 3/4 cup chopped red sweet pepper (1 medium)
- 3/4 cup fresh or frozen corn kernels
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1 teaspoon chili powder
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 cup shredded sharp cheddar cheese (4 ounces)
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- 8 fresh Hatch* chile peppers, roasted and peeled
- 1 recipe Cilantro Cream Sauce
- Cilantro sprigs (optional)
Grilled Beef Tenderloin & Arugula Salad
By JenHall
haven’t tried this yet
- 1 lemon
- 12 ounces beef tenderloin, grilled and sliced
- 5 - 8 ounces arugula
- 1 bulb fennel, thinly shaved
- 1 bunch asparagus, trimmed, grilled, and slightly chilled
- 1 pint grape tomatoes, halved
- 1 red onion, sliced, grilled, and slightly chilled
- 1/2 cup low-fat feta cheese, crumbled
- 3 tablespoons olive oil
- salt
- pepper
- 10 chives, chopped
Mediterranean Chicken and Polenta
By JenHall
haven't tried this yet
- 1/2 6 1/2 ounce jar oil-packed dried tomatoes with Italian herbs
- 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
- Salt
- Ground black pepper
- 1 cup assorted olives, drained
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 4 small bay leaves (optional)
- 3 cups water
- 1 cup cornmeal
- 1 cup cold water
- 1 teaspoon salt
Crock-Pot Roasted Lemon Chicken
By JenHall
haven't tried this yet
- whole chicken (yes, you can use boneless chicken breasts, but the bones give the chicken more flavor and nutrients and it is much more frugal per pound so I am not buying boneless anymore)
- 2 lemons, sliced
- optional, 2-3 medium potatoes, cubed
- 1 onion, sliced or diced
- 1/4 cup organic olive oil
- 2 T fresh minced garlic
- 1-2 T Italian seasonings or seasonings of choice
- dash of cayenne pepper
- salt and pepper
Creamy Mashed Potatoes
By JenHall
These were really good & easy - I made them the morning of Thanksgiving & put in fridge - baked in oven as directed...
- 5 pounds Russet Or Yukon Gold Potatoes
- 3/4 cups Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Pepper