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Food For Thought: Chef Jenn

‘Chef Jenn’ McCullough serves up her story of small-business success
By Don Wade – Memphis Daily News (http://www.memphisdailynews.com/news/2015/sep/5/food-for-thought/) Images: Memphis News/Andrew J. Breig

If you’re shopping at Kroger or Wal-Mart, you might see Chef Jenn. She won’t be hard to miss in her white chef’s jacket, and a blue scarf around her neck, smiling out at you from inside the freezer case on a package of her buffalo-style shrimp dip or on a shelf housing a box of her new cheese grits or “hushpuppies with a bark.”

But Jennifer McCullough, aka Chef Jenn, also might see you. And speak to you. And even […]

By |September 4th, 2015|News and Events|0 Comments|

Watermelon Gazpacho (serves 6-8)

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Cucumber and Avocado Soup with Jumbo Lump Crab (serves 4)

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Individual Lobster Pot Pies (serves 6)

Ingredients:
5/10 oz. lobster tails, steamed and chopped into bite size pieces

1 cup brandy

1 stick butter

1/2 cup flour

1.25 cups diced shallots

1.5 cups green peas

2 cups clam juice

2 cups heavy cream (if too thick thick once cooked thin with additional cream)

1 T freshly chopped thyme

4 T freshly chopped chives

1/4 tsp paprika

Salt, pepper, and cayenne to taste

3 sheets of puff pastry (2 boxes)

1 egg yolk mixed with a spoonful of water
Directions
Preheat oven to 400.  Saute shallots in butter  until soft. Do not brown.  Increase heat.  Add brandy and reduce by 50 percent.  Add all flour and stir.  Immediately add clam juice, cream and […]

Texas Pork No Bean Chili – Serves 15

Ingredients
4 oz bacon
8.5 lb pork shoulder
4 cups onion
10 cloves garlic
4 poblanos (roasted, peeled and chopped)
5 T chili powder
2 T cumin
4 oz tomato paste
16 oz tomato sauce
1/2 can chipotles in adobo sauce (use more if you like heat)
3 quarts chicken stock
28 oz can peeled tomatoes
S&P to taste
Directions
Season shoulder with salt and pepper and sear in a large, heavy pan. Add onions, garlic and bacon and continue until bacon is fully cooked. Add tomato paste and spices. Stir. Then add remaining ingredients. Summer covered for about 4 hours. Remove shoulder from liquid and shred meat when it is cool enough to […]

Fried Duck Pies with Cherry Compote (makes about 30 pies)

Braised Duck – Incredible on top of grits, poor boy sandwiches, ravioli filling, use in a Bolognese, egg rolls and more. Really a fantastic base for any duck recipe. Serves 8-10

3 pounds clean duck breasts
8 oz bacon, chopped
2 T butter
1 small onion, diced
3/4 cup chopped fresh parsley
5 cloves garlic, minced
1.5 cups red wine
1 T dry mustard
2 T vinegar
s&p to taste

Place butter, bacon, and onion in a large dutch oven and saute until bacon is cooked. Add wine. Stir bottom of pan to remove brown bits. Add mustard powder, vinegar, S&P, and parsley to mixture. Stir. Last, add the duck […]

Chef Jenn’s Chocolate Morning Muffins

Makes 12 muffins
(recipe from King Arthur Flour)
2/3 cup (2 ounces) Dutch-process cocoa
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 large eggs
3/4 cup (6 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted; or 1/3 cup (2 3/8 ounces) vegetable oil
coarse white or pearl sugar, for topping (optional)
Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.

In a large […]

Blueberry Bread Pudding with Limencello Sauce (serves 10)

Ingredients:
Enough torn pieces of bread to very generously fill a 9×13 casserole.

*sorry to be less than exact but I was grabbing from my freezer….yeast rolls, challah, potato, brioche or even croissants…the richer the better…just don’t use anything sweet!

1 pint blueberries

4 cups whole milk

1 cup cream

6 whole eggs

1 T Vanilla

1.25 tsp cinnamon

2 cups sugar

4 T butter cut in tiny pieces
Directions
Preheat oven to 350.  Pour milk, cream, eggs, sugar, vanilla and cinnamon in a blender.  Blend on low until well mixed.  Do not over mix as mixture will become foamy.  Place bread pieces in large mixing bowl.  Pour egg mixture over […]

Texas Cowboy Corn (serves 10)

Ingredients:
6 ears of corn, cut

5 strips bacon (cooked crispy and crumbled)

1.5 cups chopped onion

3 cloves garlic, minced

1 red pepper, roasted, peeled and chopped

2 jalapenos, roasted, peeled, seeded and chopped

1 cup whole milk

2 T flour

4 T butter, divided

1.5 cups jack cheese

¼ cup Parmesan cheese

½  tsp. chili powder

S&P to taste
Directions
Preheat oven to 400 degrees.  In a large skillet sweat onion and garlic in 2 T butter until soft.  Add corn, jalapenos, red pepper, chili powder and cook until corn is no longer raw but still has a crunch.  In a separate, smaller skillet melt remaining butter using medium heat.  Add flour.  […]

From Homemade to Home Run: Chef Jenn’s Story

This year, Jennifer McCullough has cooked up nothing but victory. In April, she won Food Network’s reality cooking competition, Cutthroat Kitchen. And in July, she took a chance by attending Walmart’s Open Call for products that support American jobs, where she got more great news: Several of her gourmet frozen food products will soon be sold in our stores.

Her dishes center around seafood from the Gulf, but the common ingredient in all of them is a passion for deliciously easy entertaining. Watch how this single mother from Memphis built her own brand – and why we thought her products were the perfect […]

By |August 29th, 2014|News and Events|0 Comments|

Super Women in Business: Jennifer McCullough

Jennifer McCullough, owner of Chef Jenn
Who was/is your career mentor? My father. He came home with the same disposition every night in spite of the pressure, stress, the highs and the lows that go along with owning your own company. His steady temperament and constant reliability make him an exceptional leader as well as father.
Red the full article at The Memphis Business Journal here: http://www.bizjournals.com/memphis/news/2014/08/27/super-women-in-business-jennifer-mccullough-chef.html

By |August 27th, 2014|News and Events|0 Comments|

Chef Jenn’s Refreshing Watermelon Recipes

Watermelon Vodka Cooler
(serves 6)
Ingredients:
4 cups frozen, cubed watermelon
1/4 cup simple syrup
1/2-3/4 cup vodka
Fresh mint
*crushed ice if not frozen enough
 Directions:
Place all ingredients in blender and pulse until smoothie consistency. Add ice and pulse again of cocktail needs to be thickened. Salt rim of glasses, garnish with additional mint, and enjoy!
Watermelon & Arugula Salad
Ingredients:
Baby Arugula
Cubed watermelon
Golden raisins
Toasted walnuts
Feta crumbles
S&P
Versatile Vinaigrette (see below for recipe)
 Directions:
Toss salad with Vinaigrette.
Top with Feta & Enjoy!
Versatile Vinaigrette Recipe
Ingredients:
-1 TBSP Dijon mustard
-1 minced clove of garlic
-Either 3 TBSP red wine vinegar OR 2 TBSP red wine vinegar and 1 TBSP lemon juice
-1/2 c olive oil
Salt and pepper […]

Tomato Bacon & Cheddar Pie

Ingredients
4 large tomatoes, peeled and sliced 1/2 inch thick
4 scallions, chopped
Chopped fresh basil
1 cup mayo
1 cup mild cheddar
1 cup sharp cheddar
6 pieces of bacon cooked crispy and crumbled
1 store bought pie shell (or make your own)

Preheat oven to 350.

Lay tomato slices on paper towels and sprinkle with salt. Place another layer of paper towels on top. Allow to sit for 20 minutes. You want to remove as much moisture as possible from tomatoes so your crust isn’t soggy.

Cook bacon. Crumble

Season Tomato slices with additional salt and pepper. Layer tomatoes in pie shell. Mix rest of ingredients and cover tomatoes. […]

Chef Jenn @ Harris Teeter

Those of you on the eastern seaboard will soon be able to find Chef Jenn at a Harris Teeter near you- August 2014

Chef Jenn – Tabouli

Tabouli is a perfectly delicious, light and healthy summertime side! Thank you to Nadia Fares and daughters for my Lebanese 101 class we recently shared!

Tabouli Serves 6
4 bunches of parsley
2 large diced tomatoes
1 cup bulgur #1
1 bunch scallions
1/4 cup of lemon juice
1/2 cup of olive oil
Salt to taste
Pepper to taste
Pinch of paprika

Soak burghul in water for 10 minutes. Set aside. Pick parsley using leaves only. Wash and drain parsley leaves. Pay dry. Pulse in food processor until finely chopped. Dice tomatoes. Dice scallions. Place parsley, tomatoes and scallions in large bowl. Squeeze liquid out of […]

Chef Jenn – ‘Go Light & Grill’ WREG Live@9