Crawfish Enchiladas

Crawfish Enchiladas (Makes 18-20 enchiladas, serves 10-12)
Ingredients:
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
Instructions:
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)
Ingredients:
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.
Ingredients:
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
Directions
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!

Chef Jenn’s Football Watch Party Ideas & Recipes

http://wreg.com/2014/01/06/snack-recipes-for-your-watch-party/

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
Cornbread
– Assorted Quesadillas
– Wings

Debris Po’ boy Sliders

(makes about […]

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

Additions:
Diced ham
Bacon
Crab
Shrimp
Swiss cheese
Cheddar cheese
Parmesan
Asparagus
Broccoli
Spinach
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 […]

Mini Quiches (makes 18 small quiches)

Ingredients:
18 small tart shells

7 large eggs

1.5 cups half&half

1/2 tsp. salt

1/8 tsp. white pepper
Additions:
Diced ham

Bacon

Crab

Shrimp

Swiss cheese

Cheddar cheese

Parmesan

Asparagus

Broccoli

Spinach

Caramelized onions
Directions:
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)

Ingredients:
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
Directions:
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

Ingredients:
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)
Directions:
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 Quick Weeknight Pasta

Weeknight Pasta (serves 8)
Ingredients
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
Directions
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 […]

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    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)
Ingredients:
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
Salt
Pepper
Directions:
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 […]

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. […]

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

Pan Roasted Grouper with Crab & Sweet Corn Risotto

Ingredients:

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
Instructions:
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 […]

Southern Cracklin Cornbread

Southern Cracklin Cornbread
(makes one 8 inch iron skillet)

Ingredients:

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)

Directions:
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!

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