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Chef Jenn – ‘Seasonal Sides’ WREG Live@9

Grilled Snapper a la Veracruzana

Grilled Snapper a la Veracruzana (serves 8)
*this dish is traditionally baked but I like to grill the fish and top with the sauce during the summer

8 Red Snapper filets (any fish/shrimp works great)
1 large onion, diced
4 large cloves of garlic, minced
2 T fresh oregano
3 T capers
1.25 cups green, pitted olives
1/4 cup tequila
4 large tomatoes chopped
8 jalapeños
Salt, pepper and cayenne to taste
Vegetable oil

Sauté onion and garlic until soft. Deglaze with tequila and cook for two minutes. Add rest of ingredients and simmer for about 20 minutes. Garnish with parsley.

Though I grilled the fish you can also season the filets, top […]

Shrimp-stuffed Artichokes

They take a little effort but Chef Jenn says they are more than worth it!
Shrimp-stuffed Artichokes (Makes 4 large or 6 medium stuffed artichokes):

4 large artichokes
2 lemons
1 lb uncooked shrimp
2 sticks plus 4 T unsalted butter
6 cups soft, fresh bread crumbs made from a white bread with soft crust
1 cup diced onion
2 T minced garlic
2 cups freshly grated Romano cheese
1/2 cup finely chopped fresh parsley
2 tsp.  finesly grated fresh lemon zest
salt and pepper to taste
Bring a large pot of salted water to a boil.  Then place another bowl of water with one squeezed lemon to the side.  Prepare the […]

Chef Jenn on Cutthroat Kitchen April 27, 9pm central

Chef Jenn is coming up on Season 3, Episode 7 of Cutthroat Kitchen on Sunday April 27. This episode, named ‘The Rice Stuff’ airs at 9pm (central). This episode will see the tedious separation of grains of rice to make risotto; the long wait for their number to be called at the Cutthroat Kitchen Deli and one chef must chisel their ingredients from a block of ice…

Just how far is Chef Jenn willing to go to win a cooking competition? Cutthroat Kitchen hands four chefs each $25,000 and the opportunity to spend that money on helping themselves or sabotaging their competitors. […]

Crawfish Enchiladas on Live @ 9

Crawfish… Enchiladas…. how about Crawfish Enchiladas! Chef Jenn with hosts of WREG Live @ 9, Mary Beth Conley and Alex Coleman, show us how to fix this up in a snap! #chefjenn #dipcrackersbottleofwinedone #mardigrasinyourmouth

Mark your calendars for Cutthroat Kitchen, on the Food Network, April 27, 2014 at 9pm Central…

Crawfish Enchiladas

Crawfish Enchiladas (Makes 18-20 enchiladas, serves 10-12)
20 small, fajita size flour tortillas

2 12 oz. bags of crawfish tails

2 jalapenos, seeded and diced

2 medium onions, diced

1 green bell pepper, diced

1 red bell pepper, diced

4 cloves of garlic, minced

several sprigs of fresh thyme

6 Roma tomatoes

1 bunch green onions, chopped

2 cups cooked white rice

6 cups shredded Monterey Jack or Pepper Jack cheese

2 cups heavy cream

1 cup sour cream

1 tsp. chili powder

1.5 tsp blackened seasoning

1/3 tsp dried oregano

cayenne pepper to taste

salt and pepper to taste
Preheat oven to 450. Slice Romas in half and place skin side down on a sheet pan that has […]

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    Chef Jenn’s Valentine dinner ideas! WREG Live@9 Feb 3rd 2014

Chef Jenn’s Valentine dinner ideas! WREG Live@9 Feb 3rd 2014

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Post by Chef Jenn.

Dark Chocolate & Drunken Cherry Trifle

Dark Chocolate & Drunken Cherry Trifle – a perfectly romantic dessert for your Valentine!
Spiked Cherry & Chocolate Trifle (serves 6)
One, store bought, chocolate pudding cake

One can whipped cream

2/3 cup Toasted almonds (optional)

4 cups fresh cherries

1/2 cup water

Zest of 1/2 lemon

2 T brown sugar

1 T lemon juice

4 T sugar

6 T brandy
Drunken Cherries (makes 3 cups)
– great on yogurt or ice cream too!

Use a cherry pitter to remove seeds from cherries.  Combine all ingredients and simmer until cherries are soft but not falling apart.  This should take approximately 15 minutes.  Cool and keep in fridge until ready to use!  Should keep in […]

Salmon Coulibiac (serves 4)

Salmon Coulibiac (serves 4) 

Serve with Hollandaise sauce -any easy versions can be found online or buy powder mix at store.
4, 6 oz salmon filets (skim removed)

1 lb baby spinach

1 lb assorted mushrooms

1 package puff pastry

1 egg

4 cloves garlic, Minced

1 large shallot, diced

2 tablespoons heavy cream

2 T unsalted butter

3/4 tsp dried thyme
Preheat oven to 425. Remove puff pastry from freezer. Sweat 2 cloves of garlic in 2 T olive oil in a medium sauté pan. Add spinach and cook until just wilted. Season with salt and pepper.

Drain well and set aside. Chop mushrooms very small.  Sweat 1/4 cup of diced shallots […]

Simple Super Bowl idea!

Herbed Crawfish Pizza
– one package Chef Jenn Herbed Crawfish Dip (defrosted)
– one very thin pizza crust (I used Stonefire brand and it was great)
-handful of fresh spinach, chopped
-3/4 shredded Mozzarella
– 2 T grated Parmesan

Preheat oven to 425. Top pizza with spinach, dip and cheeses. Bake till cheese is bubbly and golden. Enjoy!

Ready for the BIG GAME!

Win a Chef Jenn coozie and a Chef Jenn baseball cap!

You can register for our Super Bowl Sunday drawing simply by “liking” the Chef Jenn Facebook page. If you already like the page, then you are registered. If you and/or friends like the page by halftime, you’ll be in the drawing to with this cool gear!

Tell all your friends to start liking! And go stock up on seafood dips now for your game time snacking!!

By |January 31st, 2014|News and Events|0 Comments|

Arkansas Mirepoix @ Chef Jenn

From our friends at Arkansas Mirepoix – January 27th 2014

‘If you have followed our blog or Facebook page for the last year then you know that we love to share information about good food at restaurants, places to get good food and good food we have prepared at home.  But we also love to tell folks about cool food products–sometimes it’s appliances or utensils, sometimes it’s ingredients or prepared dishes. This is one of those posts.

Over the holidays we had a chance to sample several varieties of a new dip from a company called Chef Jenn out of Memphis. […]

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

Chef Jenn Click Magazine Jan 2014

Chef Jenn is on page 21 onwards, Click Magazine, January 2014


By |January 10th, 2014|News and Events|0 Comments|

Chef Jenn’s Football Watch Party Ideas & Recipes


This is not a time for the hostess to be stuck in the kitchen!

Keep the menu simple and casual with food that holds well. Have fun with the menu!

Think “dude food”… Childhood, carnival, or bar menu classics.

Use disposable paper trays, silver pizza trays for serving, napkin dispensers and checkered tablecloths.

All are available at your restaurant supply store.

In addition to the recipes below consider the following for your Super Bowl party:

– Pigs in a Blanket
– “Spud” (baked potato) Bar
– Tater Tot, Frito Pie, or Nacho Bar
– Mini Reubans
– Chicken & Sausage Gumbo with
– Assorted Quesadillas
– Wings

Debris Po’ boy Sliders

(makes about […]

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    Crab Florentine Spinach Artichoke and Thai Firecracker Shrimp

Crab Florentine Spinach Artichoke and Thai Firecracker Shrimp

Introducing two delicious new dips: Crab Florentine Spinach Artichoke and Thai Firecracker Shrimp.

Will be on the Kroger shelves by December 15.

Just in time for your holiday parties!

By |December 10th, 2013|News and Events|0 Comments|

Chef Jenn’s Make-Ahead Christmas Brunch

If you want to save time over this Holiday Season, you have to watch Chef Jenn’s Make-Ahead Christmas Brunch ideas on WREG Live@9

Available online 24/7 – Click to watch! http://wreg.com/2013/12/02/make-ahead-christmas-brunch/

The full recipes and directions for each dish are here:

Mini Quiches
(makes 18 small quiches)

18 small tart shells
7 large eggs
1.5 cups half&half
1/2 tsp. salt
1/8 tsp. white pepper

Diced ham
Swiss cheese
Cheddar cheese
Caramelized onions

Preheat oven to 375 degrees. Mix eggs, half&half, salt and pepper.
Place desired veggies, cheeses or meats in bottom of tart shells. Pour egg mixture on top, filling tart shell completely. Bake for 20-25 minutes or until egg is set and the tart shell […]