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Recipes
Spicy Grilled Chicken Wings with Cucumber Yogurt Sauce
By JenHall
haven’t tried this yet
- 1 1/2 cups plain yogurt
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 4 pounds chicken wings and/or small chicken drumsticks
- Fresh Mint (optional)
- 1 recipe Grilled Peppers (optional)
- 1 recipe Cucumber Yogurt Sauce
Honey-Glazed Chicken with Roasted Grapes
By JenHall
haven't tried this yet
- 4 bone-in chicken breast halves, 2-1/2 to 3 lb. total
- 5 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup honey
- 2 teaspoons freshly shredded orange peel
- 1 bulb garlic (about 10 cloves)
- 2 teaspoons extra-virgin olive oil
- 1 pound red and/or green seedless grapes, cut into 4 bunches
- 1 tablespoon honey
- 1 wedge blue cheese, optional
- 1 tablespoon honey, optional
Cinnamon Rolls II
By JenHall
Can be made the night before & baked in the morning
- Rolls:
- 1/2 cup milk
- 1/4 cup butter
- 1/2 cup water
- 1 1/2 teaspoons active dry yeast
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 egg
- 3 cups all purpose flour
- Filling:
- 1 teaspoon ground cinnamon
- 1 cup dark brown sugar
- 1/4 cup butter, softened
- Frosting:
- 1 cup confectioner's sugar
- 1 - 4 oz. package cream cheese, softened
- 1 1/2 teaspoons butter, softened
- 1/4 teaspoon vanilla extract
- 1 tablespoon plus 1 1/2 teaspoons milk
Roasted Brussels Sprouts with Apple and Pancetta
By JenHall
haven't tried this yet
- 12 ounces Brussels sprouts, trimmed and halved or quartered
- 2 sweet cooking apples, such as Gala or Fuji, cored and cut into wedges
- 1 cup thinly sliced red onion
- 3 ounces finely chopped pancetta or cooked ham
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon-style mustard
Potato-Spinach Casserole
By JenHall
haven't tried this yet
- 6 - 8 large potatoes (about 3 pounds)
- 1 8 ounce carton dairy sour cream
- 1/4 cup butter or margarine
- 2 tablespoons snipped fresh chives or green onion tops
- 1/4 teaspoon pepper
- 1 10 ounce package frozen chopped spinach, thawed and well drained
- 1 cup shredded cheddar cheese (4 ounces)
Herb Roasted Chicken
By JenHall
haven't had this yet
- 1/4 cup snipped fresh herbs (such as basil, rosemary, marjoram, or sage) or 4 teaspoons dried mixed herbs, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 3-pound whole broiler-fryer chicken
- 2 cups 1/2-inch-long carrot pieces
- 1 cup pearl onions, peeled
- 2 teaspoons olive oil
- 1 10-ounce package frozen peas, thawed
- Fresh rosemary (optional)
Garden Soup with Toasted Cheese Croutons
By JenHall
haven't tried this yet
- 2 tablespoons butter
- 1 smallfennel bulb, trimmed, cored, and finely chopped
- 1 cup pearl onions, peeled and halved
- 1 cup baby green beans, trimmed and cut into 1-inch pieces
- 1 cup baby or small carrots, trimmed and thinly sliced
- 3 cups vegetable broth or two 14.5-ounce cans vegetable or chicken broth
- 1 14 1/2ounce canpetite diced tomatoes, undrained
- 1 cup dry white wine, vegetable broth, or chicken broth
- 2 teaspoons herbes de Provence, crushed
- 1 cup shelled peas or frozen peas
- Salt and ground black pepper
- 4 ounces firm feta or Halloumi cheese (not crumbled)
- 1 egg white
- 2 tablespoons water
- 1 tablespoon Dijon-style mustard
- 1/2 cup fine dry bread crumbs
- Nonstick olive oil cooking spray
Asparagus-Zucchini Frittata
By JenHall
haven't tried this yet
- Nonstick cooking spray
- 12 ounces fresh asparagus or one 9- or 10-ounce package frozen cut asparagus
- 1 small yellow sweet pepper, cut into 1/4-inch-wide strips
- 1/2 of a small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup)
- 1/3 cup chopped onion
- 1/4 cup chopped bottled roasted red sweet peppers, drained
- 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
- 2 cups refrigerated or frozen egg product, thawed, or 8 eggs
- 1/2 cup fat-free milk
- 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
- 3/4 teaspoon salt
- 1/4 - 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 3 - 4 tablespoons finely shredded Parmesan cheese
- Fresh dill sprigs (optional)
Nutty Carrot Cake Bars
By JenHall
haven't tried this yet
- Nonstick cooking spray
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup finely shredded carrot
- 3/4 cup chopped walnuts or pecans, toasted
- 1/3 cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
- 1/4 cup cooking oil
- 1/4 cup fat-free milk
- 1 recipe Fluffy Cream Cheese Frosting
Nacho Potato Skins
By JenHall
haven't had this yet
- 6 medium potatoes, such as russet (2 pounds)
- Cooking oil, shortening, butter, or margarine
- 1/4 cup butter or margarine, melted
- 1/4 teaspoon seasoned salt
- Ground red pepper
- 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
- Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro