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Recipes
Asparagus and Shrimp Salad
By JenHall
haven't tried this yet
- 1 pound fresh or frozen medium shrimp in shells
- 1/2 teaspoon finely shredded orange peel
- 2 tablespoons orange juice
- 1 pound fresh asparagus, trimmed
- 3 oranges
- Orange juice (optional)
- 1 tablespoon olive oil or salad oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon chopped fresh tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups torn mixed salad greens
- 1/4 cup sliced green onions
BBQ Sauce
By JenHall
haven't tried this yet
- 1 tbs. olive oil
- 3/4 cup minced onion
- 1 clove garlic, crushed
- 1 tbs. soy sauce
- 1 cup tomato sauce
- 1 tsp. cumin
- 1/2 tsp. dry mustard
- 1/2 tsp. smoked paprika
- 1/4 cup apple cider vinegar
- 3 tbs. honey
Grilled Ribeye Steak with Onion-Blue Cheese Sauce
By JenHall
haven't had this yet
- 2 whole Ribeye Steaks
- 2 Tablespoons Butter
- Salt
- Pepper
- 4 Tablespoons Butter
- 1 whole Very Large Yellow Onion, Sliced
- 1 cup Heavy Cream
- 1/2 cups Crumbled Blue Cheese
Chicken Chili
By JenHall
Great Flavor - we don't eat beans right now so I made as directed & it was very good with the beans but possibly le
- 8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
- 1-1/4 cups reduced-sodium chicken broth
- 1/4 cup chopped onion
- 1/3 cup chopped green sweet pepper
- 1/2 of a small fresh jalapeño chile pepper, seeded and finely chopped*
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano, crushed
- 1/8 teaspoon ground white pepper
- 1 clove garlic, minced
- 2 tablespoons chopped tomato (optional)
- 2 tablespoons sliced green onion (optional)
- 2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)
Raw No-Bake Chocolate Pudding Cups
By JenHall
haven't tried this yet - from paleomg
- For the crust
- 1/2 cup Steve’s Paleo Goods Cinnamon Nutmeal
- 1/4 cup coconut sugar
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon butter (or coconut oil)
- pinch of salt
- For the pudding
- 1 (14 ounce) can of coconut cream* (placed in a fridge overnight)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup maple syrup (or other sweetener of choice)
- 2 tablespoons almond butter (or other nut or seed butter)
- pinch of cinnamon
- 1 teaspoon vanilla extract
- extra coconut cream, to garnish (optional)
Double-Deck Chocolate Custards
By JenHall
haven't tried this yet
- 2 cups whipping cream
- 3 ounces milk chocolate, chopped
- 6 tablespoons sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 3 ounces semisweet or bittersweet chocolate, chopped
Lemon Garlic Tilapia
By JenHall
very good & very easy. Also works with halibut
- 4 Tilapia fillets
- 1 tablespoon olive oil
- 1 tablespoon Country Crock Shed's Spread
- Juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- dash of salt
- cayenne pepper to taste
Amaretto Cake with Cinnamon Swirl
By JenHall
haven't tried this yet
- 1 cup sliced almonds
- 1 Tbsp. ground cinnamon
- 3 Tbsp. almond paste
- 1 pkg. 2-layer-size white cake mix
- 1 4-serving-size pkg. white chocolate instant pudding and pie filling mix
- 1 8-oz. carton light dairy sour cream
- 4 eggs, lightly beaten
- 1/2 cup cooking oil
- 1/2 cup amaretto or 1/2 cup water plus 1 tsp. almond extract
- 1 recipe Glaze
Mushroom Soup
By JenHall
really good
- 1/4 cup butter
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 2 tsp. fresh snipped rosemary
- 1-1/2 lb. button mushrooms, coarsely chopped
- 2 14-oz. cans chicken or vegetable broth
- 2 cups whipping cream
- 1 cup bottled roasted red peppers, drained
- 2 Tbsp. olive oil
Prosciutto-Wrapped Asparagus
By JenHall
haven't tried this yet
- 24 asparagus spears (1 to 1-1/4 pounds), trimmed to 6-inch lengths
- 24 thin slices provolone cheese (12 to 14 ounces)
- 12 very thin slices prosciutto (8 to 10 ounces), halved lengthwise
- Cracked black pepper
- 1 - 2 tablespoons olive oil
- 1 - 2 tablespoons balsamic vinegar