JenHall's profile page
Recipes
Deviled Egg Salad
By JenHall
haven’t tried this yet
- 7 hard-cooked eggs*
- 3 Tbsp. salad dressing or mayonnaise
- 1 Tbsp. chopped fresh dill weed
- 1 clove garlic, minced
- 5 dashes bottled hot pepper sauce
- 1/8 tsp. salt
- 6 cups torn Boston or Bibb lettuce
- 2 cups grape or cherry tomatoes, halved
- 1 medium red sweet pepper, chopped
- 4 slices bacon, crisp-cooked, drained, and crumbled
- 3 green onions, sliced
- 1 recipe Dill Vinaigrette
Cream Cheese and Yogurt Fruit Dip
By JenHall
haven't tried this yet
- 1 8 ounce packagecream cheese, softened
- 1 8 ounce cartondairy sour cream or 1 6-ounce carton plain yogurt
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla
- 2 - 3 tablespoons milk
- Cantaloupe melon balls
- Green grapes
Gorgonzola-and-Walnut Stuffed Apples
By JenHall
haven't tried this yet
- 4 medium cooking apples, such as Granny Smith or Jonathan
- 1/4 cup crumbled Gorgonzola, Stilton, or Roquefort cheese
- 1/4 cup chopped walnuts
- 2 tablespoons butter or margarine, melted
- 4 teaspoons honey
- Honey
Rustic Garlic Mashed Potatoes
By JenHall
haven't tried this yet
- 3 pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
- 6 cloves garlic, halved
- 1 bay leaf
- 2 14 ounce can seasoned chicken broth with roasted garlic
- 1 cup whole milk
- 1/4 cup butter
- 1 teaspoon salt
- Freshly ground black pepper
- Bay leaves (optional)
Instant Pot Autumn Mash
By JenHall
from nomnompaleo.com haven't tried this yet "One of my all-time favorite Thanksgiving side dishes is Roasted Ga...
- 1 head roasted garlic (you can also “roast” the garlic in an Instant Pot by following this recipe)
- 4 tablespoons ghee, divided
- 1/2 onion, coarsely chopped
- 3/4 pound parsnips (or about 5 small parsnips), peeled and coarsely chopped
- 1 pound carrots (or about 2 large carrots), peeled and coarsely chopped slightly smaller than parsnips
- 1 1/2 pounds cauliflower florets (or 1 small head of cauliflower), coarsely chopped
- Diamond Crystal brand kosher salt
- 1/2 cup bone broth or organic chicken broth
- Freshly ground pepper
- Minced chives (optional)
Warm Fingerling Potato Salad
By JenHall
haven't tried this yet
- 1 lb. fingerling or new potatoes, halved
- 1 cup fresh green beans, trimmed and cut into 2-inch pieces
- 1/4 tsp. salt
- 3 Tbsp. olive oil
- 1 shallot, chopped
- 2 Tbsp. white or red wine vinegar
- 2 Tbsp. snipped fresh parsley
- 2 tsp. Dijon-style mustard
- 1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/4 cup pitted Nicoise olives, halved
Classic Potato Salad
By JenHall
haven't tried this yet
- 2 pounds red and/or yellow new potatoes, quartered
- 1/4 teaspoon salt
- 1 1/4 cups mayonnaise or salad dressing
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup thinly sliced celery (2 stalks)
- 1/3 cup chopped onion (1 small)
- 1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish
- 6 hard-cooked eggs, coarsely chopped
- Lettuce leaves (optional)
- Paprika (optional)
Lobster Tails with Chive Butter
By JenHall
haven't tried this yet
- 4 5-ounce fresh or frozen rock lobster tails
- 1/3 cup butter
- 2 tablespoons snipped fresh chives
- 1 teaspoon finely shredded lemon peel
- Lemon wedges (optional)
Oven Baked Chicken Thighs with Buttery Buffalo Sauce
By JenHall
very good - we played up the wings idea & served with a salad with blue cheese dressing & carrot sticks & celery st...
- 1 1/2 lbs organic chicken thighs
- 1/3 cup Frank's Original Red Hot Sauce
- 1/3 cup Ghee or organic unsalted butter
- 1 T Lea & Perrins Worcestershire sauce
- 2 T honey
Sonoma Toast
By JenHall
haven't had this yet
- 4 slices country-style sourdough bread
- 4 oz. aged cheese, such as white cheddar or St. George, sliced
- 1 large tomato, thinly sliced
- 8 large fresh basil leaves
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 1 tsp. chopped fresh basil or other herb