About CJ2015

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So far CJ2015 has created 68 entries.

Shrimp Piccata with Artichokes

Shrimp Piccata with Artichokes (serves 4)

Ingredients:

One pound large shrimp (31-40 count)
14 oz can quartered artichokes
7 T butter, divided
2 cloves garlic, minced
1/4 cup lemon juice
1/2 cup dry white wine
2 T capers
2 pieces of white bread, crusts removed.  Butter generously and toast until golden and dried out until you can break apart into small crumbs. You can’t over butter it!!!!
1 T finely chopped flat leaf parsley
1/2 lb angel hair pasta
Salt
White pepper
Crushed red pepper (optional)

Directions:
Melt 3 T of butter in a sauté pan.  Turn heat to medium and add garlic and crushed red pepper (if desired).  Cook for 2 minutes or until […]

Bronzed Grouper with Cajun Ratatouille and Rice

(Serves 10)

Ratatouille Ingredients:
4 cloves garlic, minced
1.5 cups chopped celery
2 cups chopped onion
2 cups chopped zucchini
2 cups chopped squash
3 cups cubed eggplant
2 links Cajun or Andouille sausage, diced
4 Roma tomatoes, chopped
2 cups peeled, crushed tomatoes
1.5 T fresh thyme
1 T fresh basil
cayenne – to taste
salt – to taste
pepper- to taste
hot sauce – to taste
2 T olive oil

Cook the sausage in the olive oil over very low heat. Add onions, garlic and celery and saute for about five minutes until vegetables are slightly softened. Add eggplant, zucchini, squash and chopped fresh tomatoes and cook for an additional 5 minutes. Add crushed tomatoes, […]

ChefJenn on Live @ 9 Monday

Coming up, CJ on Live@9, Monday 1st July: http://wreg.com/category/on-air/live-at-9

 

Seared Scallops with Lady Pea Succotash

Uptown Succotash
(serves 4)
Delicious served aside seared scallops, grilled chicken, or flank steak

Ingredients:
4 slices of thick cut high quality bacon cooked and crumbled. Reserve 1 Tablespoon grease.  (applewood smoked is delicious in this recipe)
1.5 cups fresh cut corn (approximately 3 ears of corn)
1 cup of grape or cherry tomatoes cut in half
1 cup cooked lady peas, baby limas, purple hull peas or even edamame.  Make sure to cook in salted water.  I add a piece of bacon to the water for flavor.
1 Tablespoon chopped chives
1 Tablespoon bacon grease
1 Tablespoon butter
salt and pepper to taste

Directions:
Cook corn in butter and bacon grease […]

Chile & Lime Grilled Corn with Cotija Cheese

(Serves 8)
Ingredients:
8 ears corn

1 T unsalted butter

1/4 teaspoon hot chili powder

1/4 teaspoon black pepper

1/2 teaspoon sea salt

Juice of one lime

1/2 cup crumbled Cotija cheese

1T cilantro
Directions:
Bring butter to room temperature.  Mix with salt, pepper, chili powder, and lime juice.  Set aside.

To prepare the corn carefully peel back husk from the ears, without detaching husk from the bottom.  Remove  silk from corn, fold the husk back around the ears and soak in water for 30 minutes. Make sure the ears stay fully submerged.

Preheat a grill to medium heat. Remove ears from water, drain, bend husks back, dry ears with paper towel and […]

Mini Crab BLT Tartlets

Ingredients:
(makes approximately 18 Tartlets)
8 oz. Lump crab meat drained and rinsed well
1Tablespoon basil pesto
1/3 cup mayonnaise
Juice of 1/2 lemon
18 pieces white bread
3 Tablespoons of butter, melted
6 slices bacon, cooked and crumbled
3/4 cup small tomatoes sliced (grape, cherry, teardrop all work well)
Handful of arugula, chopped
Pepper to taste

Instructions:
Preheat oven to 350 degrees.

Rinse and drain crab. Dry well.

Place crab in mixing bowl. Mix with pesto, mayonnaise, and lemon juice taking care to break up large pieces of crab.

Season with pepper. Keep in refrigerator until ready to serve.

Flatten pieces of bread with a rolling pin. Use about a 2.5 inch cookie cutter or […]

Jenn @ Cocodrie, LA

Just took a trip down to Cocodrie, LA where we caught Red Fish, Speckled Trout and Drum – all delectable!

In the evening our daily catch was prepared by Connie Townsend, a very talented cook and owner of The Sportsman’s Paradise camp restaurant. My favorite local preparation is bronzed fish, a Louisiana tradition somewhat similar to blackening except without all of the undesirable smoke the blackening process produces.

The fish were also delicious fried and we enjoyed them sautéed with a spicy orange sauce. Going to throw the large Bull Reds on the grill this weekend keeping the skin and scales […]

Strawberry and Avocado Salsa

This is fantastic with chips, on grilled fish, chicken or even pork! Perfect side salad at a ladies luncheon.

Yield= approx. 2 cups

Serves 4-6

Ingredients:
One cup diced strawberries
2 tsp finely diced jalapeño (seeded and chopped)
2 tsp finely diced red onion
2tsp chopped cilantro
1/2 cup diced avocado
Zest of one lime
Juice of one lime (approx 2 tablespoons)
1/4 tsp sugar
Salt and black pepper to taste

Instructions:
Place first four ingredients in a mixing bowl. In a separate bowl combine avocado, zest and lime juice.

Add avocado and lime juice to strawberry mixture and gently combine.

Allow to sit for about ten minutes and enjoy!

Chef Jenn

Welcome to my new website, please check it out! It’s still undergoing further development so if anyone has any comments, please let me know. Getting excited about my new line ‘Dips, Crackers, Bottle of Wine, Done’, soon to be available in select Kroger stores. Follow me and spread the word for news about my new line, new recipes, updates, and other news from Chef Jenn!

Greek Quinoa Salad

Serves 6.

Ingredients:
1 cup dry quinoa
3 cups baby cucumbers sliced on the bias
1.5 cups grape tomatoes, halved
3/4 cup onion, julienned
1/2-3/4 cup Kalamata olives, halved
1/4 cup minced fresh parsley
1teaspoon freshly minced garlic
1/2 Tablespoon dry oregano
3 Tablespoons white balsamic vinegar
1 Tablespoon lemon juice
1/2 cup extra virgin olive oil

Instructions:
Cook quinoa according to box directions. Allow to cool completely.

Combine all ingredients. Allow to marinate in the refrigerator for 20 minutes. Top with Feta cheese to serve.

Delicious served with grilled shrimp, chicken, lamb or beef!

Chorizo Crusted Grouper with Smoked Gouda Mashed Potatoes

Ingredients:

6, 6oz. pieces Grouper (Snapper, Red fish, Cod, Cobia or Tilapia would all be delicious)
4 oz.  Panko bread crumbs
3 oz.  shredded Parmesan
1/2 Tablespoon dried thyme
1/2 Tablespoon dried oregano
1/2 tsp.  salt
1/2 tsp.  black pepper
1/4 tsp. cayenne (if you like a kick)
1 cup cream
1 cup AP flour

Sun Dried Tomato Beurre Blanc

2 T finely chopped shallots
2 T finely chopped sun dried tomatoes
3 T lemon juice
3 T white vinegar
6 oz. dry white wine
8 oz. cream
12 T chopped very cold butter

Mashed Potatoes

3 large potatoes
butter
whole milk
salt and pepper
smoked Gouda cheese

Directions:
Boil potatoes and drain.  Add all other ingredients to taste while hot.  Set aside.  Can be […]

Sweet and Spicy Pecans

Sweet and Spicy Pecans
These sweet and spicy pecans make a yummy snack and a fantastic salad topping.

Ingredients:

1 cup large pecan halves
1 cup warm water
1/4 cup sugar
2 TBS sugar
1 TBS chili powder
1/8 tsp ground red pepper
1 TBS melted butter
1/2 tsp salt

Directions:

Preheat oven to 350 degrees.
Dissolve 1/4 cup sugar in warm water.
Add pecans and soak for 10 minutes. Drain pecans well.
Combine 2T sugar, chili powder, ground red pepper, and salt in large mixing bowl.  Add pecans.
Drizzle with melted butter and mix very well.
Pour pecans in one layer on baking sheet and bake for 15 minutes.
Allow to cool completely before covering.

Cheddar and Bacon Cookies

Cheddar and Bacon Cookies
Mix up the dough to keep in your fridge and “slice and bake” as needed. The “cookies” are best eaten right away but can be stored in an airtight container for up to 3 days.

Yield = approx 35 cookies

Ingredients:

4 oz raw bacon, cooked extra crispy and crumbled finely
8 oz all purpose flour
6 oz sharp cheddar
1 stick butter, softened
4 Tbs heavy cream
1/2 tsp ground red pepper
1/2 tsp salt

Directions

Preheat oven to 350 degrees.
Combine butter, cream, oil, salt and cayenne.
Add cheese and flour and mix very well.
Add bacon and work dough until it comes together.
Roll into a log approx. […]

Chef Jenn gets us fixed up!

Chef Jenn gets us fixed up in time for 4th of July with 3 fruity summertime recipes…from a salad, to entree, to dessert! Click the link for written instructions & how-to video!
http://wreg.com/2013/07/01/chef-jenns-fresh-summertime-recipes/

Baked Buffalo Wings with Jalapeño Peach BBQ Sauce (serves 6)
Ingredients:
10 chicken wings
1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seed
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons honey
2 T molasses
2 tablespoons Dijon mustard
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt
1T fresh chives
4 T melted butter.

Cut an X in bottom of each peach, then blanch […]

Lasagna Roulade

(makes 4 entrees or 8 appetizers)

Ingredients:
1 package of Artichoke & Wilted Spinach “Spread, Dip and Sauce” thawed
(May be defrosted in microwave.)

8 oz. of cooked chicken, shrimp or sausage chopped in bite size pieces.

8 lasagna noodles cooked al dente

1 egg

24 ounces of the marinara sauce of your choice

2 cups shredded Mozzarella cheese

½ cup of grated Parmesan

Directions:
Preheat oven to 350?. Put one cup of marinara sauce in bottom of a 9×13 baking dish.

Mix package of Artichoke and Wilted Spinach “Spread, Dip and Sauce” with egg and chopped meat.

Line up sheets of cooked lasagna noodles. Distribute filling evenly on noodle leaving ½ inch on each end. Roll […]

Blackened Fish with Angel Hair & Crawfish Gratin

(Serves 4-6)

Ingredients:
One box of Herbed Crawfish “Spread, Dip and Sauce”
(cooked according to package directions)
8 oz. angel hair pasta
4-6 filets of your favorite fish (6-8oz. each)
¼ cup of cream or whole milk
Blackening seasoning
Vegetable oil

Directions:
Preheat oven to 500?.

Combine 2T of blackening seasoning with 4T of vegetable oil on a small plate. Roll fish filets in blackening mixture.

Preheat oven safe skillet on medium high heat. Add small amount of vegetable oil. Blacken fish on one side. Remove fish and excess oil from pan.

Return fish back to pan blackened side up. Top with The Uptown Grocer Herbed Crawfish “Spread, Dip and Sauce.” Sprinkle with Parmesan, place skillet in oven and bake until […]