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So far CJ2015 has created 68 entries.

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 is golden.

Once cooled quiches may be wrapped and frozen.   To reheat simply place on a cookie sheet at 350 until warm.

Spinach & Artichoke Casserole (serves 10)

4 blocks frozen spinach
2 cans quartered artichoke hearts, drained and chopped
1 T butter
1 cup diced onion
8 oz cream cheese
1 cup parmesan
1 cup Mozzerella
1/2 cup cream
4 T butter
1/2 tsp. hot sauce
1/2 tsp. garlic powder
1/2 cup buttered bread crumbs
Salt and Pepper to taste
Saute onion in 1 T butter until soft. Place in a large mixing bowl. Add artichoke hearts, cream cheese, Parmesan, Mozzerella, cream, butter hot sauce and garlic powder. Mix well. Cook spinach according to package directions. Drain well and add to mixing bowl. Season with salt and pepper. Place in a greased, 1.5-2 quart mixing bowl. Top with buttered […]

Shrimp and Grits

1.5 cups stone ground grits, cooked according to directions
and seasoned well
2 lbs raw shrimp, peeled and deveined
1 lb Andouille sausage, diced
1 cup diced bell pepper
1 cup diced onion
3/4 cup diced celery
1 T freshly chopped thyme or 1/3 tsp. dried thyme
cayenne to taste
2 tsp Worcestershire
juice from 1/2 lemon
1/3 cup flour
1/3 cup butter
4 T butter
1 T vegetable oil
1 cup chicken stock (if needed)
Cook grits according to instructions. Pour into a greased, 9×13 casserole while still hot.

Heat oil in a large skillet on medium-low heat. Add sausage, bell pepper, onion, celery, garlic and thyme. Cook slowly until veggies are soft. Add shrimp […]

Chef Jenn at Kroger, Hinds, Mississippi

Find Chef Jenn at Kroger this Thursday at Kroger, Hinds, MS. Chef Jenn will be serving up delicious samples of her latest seafood dips – ‘DIP, CRACKERS, BOTTLE OF WINE, DONE’!

There may even be a preview of CJ’s new ‘Thai Firecracker Shrimp Dip’…www.chefjenn.com

ALSO: All Chef Jenn dips are now $4.99 with your Kroger card!

Time: Thursday 21st November 1 – 5pm

Location: 4910 I-55 North, Hinds, MS

By |November 21st, 2013|News and Events|0 Comments|

Chef Jenn Quick Weeknight Pasta

Weeknight Pasta (serves 8)
1 lb Campanelle pasta

1 rotisserie chicken (allow to cool before pulling meat so it doesn’t shred)

1 10.5oz container grape tomatoes

12oz brussels sprouts, cut in half or quarter if large

1/2 cup toasted pine nuts

1  4oz container blue cheese crumbles

4 cloves garlic, sliced thinly

4 T butter

3/4 cup of reserved pasta water

Salt and pepper
Preheat oven to 400.  Cut Brussels sprouts.  Place in large enough dish such that sprouts are in one layer, toss in olive oil, and season generously with Kosher salt and pepper.  Toss tomatoes in olive oil and season generously with Kosher salt and pepper.  Place in a separate dish. Roast Brussels sprouts for […]

McCullough Blends Right Ingredients With ‘Chef Jenn’

Jennifer McCullough, the white chef’s coat behind the brand Chef Jenn, began cooking up a dream in her home kitchen.

The recipe for success would take equal parts culinary expertise and marketing savvy, and since the end of September her selection of gourmet seafood dips can be found in 116 Kroger stores throughout Tennessee, Arkansas and Mississippi.

Jennifer McCullough has created a new gourmet brand, Chef Jenn.

Story by: RICHARD J. ALLEY | Special to The Daily News 

Read more: McCullough Blends Right Ingredients With ‘Chef Jenn’


By |October 21st, 2013|News and Events|0 Comments|
  • Permalink Gallery

    Pork Tenderloin with Maple Glazed Brussels Sprouts, Bacon, Mashed Acorn Squash and Toasted Acorn Squash Seeds

Pork Tenderloin with Maple Glazed Brussels Sprouts, Bacon, Mashed Acorn Squash and Toasted Acorn Squash Seeds

Pork Tenderloin with Maple Glazed Brussels Sprouts, Bacon, Mashed Acorn Squash and Toasted Acorn Squash Seeds. (Serves 4-6)
1 pork tenderloin
Your favorite pork rub
2 medium size acorn squash
4 strips of thick cut bacon
4 cups Brussels sprouts, cut in half vertically
1 T bacon grease
3 T butter, divided
3 T Maple Syrup
Olive oil
Pinch of cayenne pepper
Preheat oven to 375.

Season tenderloin with salt and pepper. Coat in a small amount of oil then cover with dry rub.  Roast in oven safe dish for approximately 30 minutes.  Set aside and cover.

Meanwhile, cut acorn squash in half and remove seeds.  Set seeds aside.  Place skin side […]

On shelves in Kroger this weekend!

Chef Jenn’s new line of delicious, ready-to-go seafood dips – ‘DIP, CRACKERS, BOTTLE OF WINE, DONE’ will be on the Kroger shelves by Saturday! There are three delectable dishes to choose from, be on the lookout in Kroger…let us know when you find them and where!

Follow me on Facebook for news of special events – I will be visiting a Kroger store near you to share samples and some recipe ideas of ‘DIPS, CRAKERS, BOTTLE OF WINE, DONE’.

[social icon=”facebook” url=”http://facebook.com/ChefJennMemphis”]


By |September 13th, 2013|News and Events|0 Comments|

Quick and Easy Crostini’s WREG Live @ 9

In case you missed it, you can watch Chef Jenn prepare these quick and easy Crostini’s on WREG Live at 9 (aired 9/2/2013)
Click here: http://wreg.com/2013/09/02/quick-and-easy-crostinis/

The recipes are here!

By |September 4th, 2013|News and Events|0 Comments|

Summertime Crostini

Get creative and put your own twist on any of these delicious combinations:

1.  Peach, Ricotta and Prosciutto Crostini Drizzled with Aged Balsamic Vinegar

-simply spread 1T ricotta on toasted baguette slice.  Top with a peach wedge wrapped in prosciutto and drizzle with balsamic vinegar.


2.  Ricotta, Roasted Okra and Bacon Jam Crostini

– prepare jam (recipe follows). Top toast with 1T ricotta, small amount of bacon jam, and one piece of roasted okra


3.  Ricotta, Pork Tender and Grilled Corn Crostini

– top toast with Ricotta, slice of tenderloin and a small amount of corn

– I use a pork rub and grill the tenderloin. […]

  • Permalink Gallery

    Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches

Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches

Another way to use fresh peaches…. Quick and delicious weeknight meal…

Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches (serves 2)

2 double cut pork chops

1/2 cup raw grits, cooked according to directions and seasoned well

1 T bacon grease (or just use 2 T vegetable oil)

1 T vegetable oil

1/2 cup ap flour

1 T butter

2 large peaches, peeled and cut into 3/4 inch wedges

1-2 jalapenos, cut into thin rings

3 T Jack Daniels

2  T brown sugar

2 T honey

1/4 cup thinly sliced basil

Salt and Pepper
Season chops generously with salt and pepper.  Coat chops in flour on all sides.  Tap to remove excess […]

The Kroger Chef FOX 13

MEMPHIS, Tenn. (FOX13 by Earle Farrell) – Chef Jennifer McCullough, who made “Uptown Grocer” frozen appetizers and entrees a local word of mouth brand name in the Mid-South, is expanding her reach through the help of Kroger.

Chef McCollough’s “Chef Jenn” line will be sold in 117 Kroger grocery stores in the tri-state region. She recently received a purchase order from the grocery store chain to sell her new line of “Chef Jenn” products.

Read more: http://www.myfoxmemphis.com/story/23224313/look-for-chef-jenn-in-your-kroger-frozen-food-aisle

And more here: http://www.myfoxmemphis.com/story/22442100/memphis-chef-strikes-deal-with-kroger

By |August 26th, 2013|News and Events|0 Comments|

Local chef signs deal with Kroger

Another local chef is making her mark in a national retailer’s store, as Kroger’s Delta Division will start carrying products from local chef Jennifer McCullough by October.

Kroger will carry the Chef Jenn brand of frozen shellfish appetizers after they signed a contract with her this week.

Read more of this story by:

Andy Ashby | Staff writer – Memphis Business Journal

By |August 20th, 2013|News and Events|0 Comments|

Pan Roasted Grouper with Crab & Sweet Corn Risotto


4 Grouper fillets

vegetable oil

1/2 cup diced, peeled tomato (seeds removed)

1/3 cup minced shallots

2 cloves garlic, minced

6 T butter, divided

1 cup corn

1/2 cup dry white wine

1 cup Arborio rice

8 oz. jumbo lump crab meat

Approx. 3 cups warm shrimp stock (recipe follows)

handful of fresh chives, minced

pinch of crushed red pepper flakes
Preheat oven to 450 degrees.

Cook corn in saute pan using 1T butter and 3 T water.  Cook until corn is no longer raw but still has a nice crunch.  This should only take a few minutes.  Water should be absorbed. season with s&p.  DO NOT OVERCOOK.  Set aside.

Sweat shallots and garlic in 2 […]

Angling in Southwest Florida

This was my second experience fishing offshore in Southwest Florida.  Our day began about seven miles out to one of Captain Marc’s favorite spots.  It was nonstop action!  Perfect for everyone including those with a short attention span (like Mac, my seven year old). Every cast resulted in a bite and we landed fish most every time. We caught Lane Snapper, Mangrove Snapper, Yellowtail Snapper, King Mackerel  and Red Grouper.


Oh, and one nuisance bird who hooked himself when he flew off with our bait.  We reeled him in too…..he was quite unhappy but thankfully unharmed.  Needless to say […]

By |August 14th, 2013|News and Events|1 Comment|

Southern Cracklin Cornbread

Southern Cracklin Cornbread
(makes one 8 inch iron skillet)


1.5 cups self rising cornmeal mix
1/4 cup flour
2 cups buttermilk
1 egg
2 T butter, melted
2-3 pieces bacon cooked until very crispy, chopped into small pieces
1.5 T bacon grease (takes about 4 pieces to render this amount)

Preheat oven to 450.  Cook bacon until extra crispy.  Pour off grease into iron skillet.  Place skillet in hot oven.  Chop bacon finely.  Mix flour and corn meal.  Add rest of ingredients and pour into hot skillet.  Cook for about 20 minutes or until golden.  Enjoy!