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Jen’s Recipes

The VERY Best Brussel Sprouts

By |December 9th, 2016|

The VERY Best Brussel Sprouts On a recent trip to Northern California, Grant and I enjoyed a dish very similar to this. The moment I tasted this recipe, I knew I needed to recreate it as a holiday side. Ingredients: 1 lb. brussel sprouts, quartered 2 T. olive oil kosher salt/fresh ground pepper glazed pecans 4 slices bacon, fried and crumbled Gorgonzola cheese, crumbled Instructions Preheat oven to 400 degrees. On a rimmed baking sheet toss brussel sprouts, olive oil, and salt/pepper to taste. Roast for 25-30 minutes until lightly charred. Remove from the oven and toss with glazed pecans, crumbled bacon, and Gorgonzola.

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Caramelized Onion & Bacon Frittata

By |November 15th, 2016|

Caramelized Onion & Bacon Frittata I love frittatas! They are easy, flexible, and the perfect cross between an omelette and quiche. This is a great meal for using up leftover meat or veggies in the fridge. Complement with a simple green or fruit salad. Ingredients: 6 slices bacon 1 large onion 12 eggs 1/4 cup heavy whipping cream 1 cup grated parmesan salt/pepper feta or goat cheese crumbles for topping fresh parsley or basil for topping Instructions In a 12-inch cast iron skillet, fry several slices of bacon until crisp. Remove from pan and rough chop, leaving most of the bacon fat in the pan. Add to the skillet one large onion, sliced. Cook over low heat until caramelized (I sometimes add a teaspoon of brown sugar to speed things up). While onions [...]

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Homemade Ricotta & Roasted Grapes

By |October 28th, 2016|

Homemade Ricotta & Roasted Grapes I love Fall entertaining! This appetizer is perfect for a cool evening porch party. Homemade Ricotta 4 cups whole milk 2 cups heavy cream 1 t. salt 4 T. fresh squeezed lemon juice Line a sieve with cheesecloth and place over a bowl. In a large pot, slowly bring the milk, cream, and salt to a boil. Be careful not to scorch. Remove from the heat, slowly add the lemon juice and stir for a couple of minutes until curds form. Pour into the cheesecloth and let drain for a least an hour. Roasted Grapes 1 1/2 pounds red or black seedless grapes 2 tablespoons olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 bunch rosemary or thyme Preheat oven to 425 degrees. [...]

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Penne with Spicy Sausage

By |July 15th, 2016|

Penne with Spicy Sausage Savory, hearty and requiring less than 30 minutes to prepare, this pasta dish is a weeknight favorite with my family. Serve it on the porch with a crisp salad for a satisfying outdoor dinner. Ingredients: 1 pound spicy Italian sausage, casings removed 2 tablespoons freshly minced parsley, optional 1/2 cup dry white wine 3 1/2 cups (1 28-oz jar) prepared marinara sauce 1 cup water (rinse the jar before adding to the sauce) 1/4 cup cream Salt and freshly ground black pepper to taste 14.5 oz dry penne pasta Grated Parmigiano-Reggiano cheese Instructions: Brown sausage, add herbs and white wine and simmer 5 minutes. Add marinara and water and simmer for 20 additional mins. Salt and pepper to taste and stir in cream just before serving. Toss with pasta, top [...]

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Lemon Ice Box Pie In A Jar

By |June 24th, 2016|

Lemon Ice Box Pie In A Jar Cool, tangy and refreshing, this lemon dessert is the perfect antidote for hot summer nights. It’s a snap to prepare, and you can make it up to three days in advance. Ingredients: Crust layer 1 cup graham cracker crumbs (18 crackers, or 2/3 of a sleeve) 2 tablespoons + 2 teaspoons granulated sugar Pinch salt Lemon Filling 3 tablespoons unsalted butter, melted 1 - 14-ounce can sweetened condensed milk 2 teaspoons lemon zest 1/2 cup fresh lemon juice Instructions: Preheat oven to 350 degrees Fahrenheit. Set jars on a baking sheet. Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until [...]

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Citrus Roasted Spring Veggies

By |April 8th, 2016|

Citrus-Roasted Spring Veggies This is a wonderful way to prepare almost any vegetable. I have tried it with potatoes, broccoli, parsnips and more. Light and savory, the cooked veggies serve as a delectable side for a spring meal. I also love to warm up the left-overs for lunch, topping them with a perfectly poached egg.         Ingredients: Asparagus Rainbow Carrots Olive Oil Salt & Pepper Blood Oranges Lemons Parmesan Cheese Herbs de Provence Instructions: On a parchment lined baking sheet arrange trimmed asparagus and halved rainbow carrots. Toss the vegetables with a few tablespoons of olive oil, salt and pepper to taste. Scatter slices of blood orange and lemon over the vegetables. Sprinkle over the entire dish 1/2 cup Parmesan cheese mixed with herbs de Provence. Bake the vegetables [...]

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Sweet & Sticky Apricot Chicken

By |March 25th, 2016|

Sweet & Sticky Apricot Chicken This three-ingredient, one-pan meal is a "short-lister" for our family. Serve the chicken on a bed of rice or atop creamy garlic mashed potatoes. Add a side green salad or roasted green veggie, and presto—you have a simple, healthy weeknight meal! Ingredients: 4 boneless, skinless chicken breast 1 (13 ounce) jar apricot preserves 2 cups store bought Russian Dressing Instructions: Preheat the oven to 375 degrees F. Lightly grease a 9x13 inch pyrex pan. Add the chicken. In a medium bowl, mix together the apricot preserves and Russian Dressing. Pour over the chicken. Bake for 30-40, minutes or until the chicken is cooked through. Recipe: Half Baked Harvest

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Southwest Chicken Wraps

By |March 11th, 2016|

Southwest Chicken Wraps This is one of my family's favorite meals! Super simple to prepare and healthy. Serve with a big, green salad for a wonderful weekday lunch or dinner! Ingredients: 10 oz. frozen chopped spinach 1 package fajita seasoning Shredded meat from rotisserie chicken 1 can black beans, drained and rinsed 1 can corn with red and green peppers, drained 2 c. shredded pepper jack cheese corn or flour tortillas garnish with sour cream, salsa, and guacamole Instructions: In a Dutch oven, sauté spinach with fajita seasoning over medium heat for five minutes. Add chicken, beans, corn, and cheese. Stir to combine and heat through. Fill tortillas with chicken mixture, wrap in foil and heat in a 350 degree oven for 15 minutes. Garnish with sour cream, salsa, and guacamole. [...]

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Taco Soup and Beer Bread

By |February 26th, 2016|

Taco Soup & Beer Bread Warm and flavorful, this soup is perfect for chilly weather or as a simple meal on busy spring days. You can make it in a crockpot and leave it to be snacked on all day, too. The easy-to-make Beer Bread is delicious dipped in the soup or on its own. Ingredients: 2 pounds lean ground beef 1 tablespoon olive oil 1 large onion, chopped 1 can pinto beans 1 can whole kernel corn 1 can stewed tomatoes 1 can Rotel tomatoes 1 pkg. taco seasoning 1 pkg. ranch dressing 2 1/2 cups beef broth Instructions: In a large stockpot, brown the ground beef and onions and drain the excess fat. Add all the other ingredients (don't drain the cans) and let it simmer for one hour. Optionally: Combine [...]

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Homemade Granola Cups

By |February 12th, 2016|

Homemade Granola Cups These cute cups are perfect for breakfast or an after-school snack. They are filled with healthy and delicious yogurt, and the kids love to decorate their cups with fresh fruit. Ingredients: 2 cups oats 1/3 cup honey 1/3 cup vegetable oil pinch of salt 1 tsp vanilla extract (optional) 1-2 T brown sugar (optional - if you like it sweeter) Instructions: Preheat oven to 350 °F. Line 12 muffin cups with liners. Gently press granola into each liner to form a cup (I use a clean wine cork). Bake granola cups for 20 minutes or until golden brown. Top each granola cup with Greek yogurt, seasonal berries and a drizzle of honey.

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