Butterflied Shrimp in Hot Chocolate Sauce

Serves 4 
8 Large Prawns ( shrimp) in the shell 
1 tbsp AP flour 
1 tbsp dry sherry 
juice from a lg orange 
1 1/2 oz of bittersweet chocolate ( chopped up good) 
2 tbsp EVOO 
2 garlic cloves 
piece of ginger root ( finely chopped up, you may be able to buy this already cut up) 
small dried chili ( chop up with seeds) 
salt & pepper to season if you wish 

~Peel the shrimp leaving the tails on then butterfly your shrimp ( cutting along the back and cleaning out the dark intestinal tract)once this is done press them down to flatten out the backs of them , then dust them with the AP flour 
~ On low heat in a saute pan add your sherry, orange juice and heat , once heated remove from direct heat and add your chocolate stirring till melted. 
~In another saute pan add your EVOO to med-high heat, then add your garlic, ginger and chili . Cook for about 2 mins until all is golden. With a slotted spoon remove all bits from the oil and put in a bowl. Then add your prawns cut side down and cook for about 2-3 mins until golden brown, then turn and cook for another 2 mins. 
~ Return your garlic mixture, and then pour your chocolate sauce over your Prawns. Cook for about a min turning your prawns so they get evenly coated in the sauce. Season to taste and serve it up. 


Cals-125 
Protein-8.5g 
Carb-6.5g 
Fat-6.9g 
Sodium-88mg 

Fresh Veggie Salad

I love making this in the summer time for picnics and BBQ's. The hubby likes to put this over grilled chicken 

serves 6 
1 red pepper 
1 green pepper 
1 yellow pepper 
1 carrot 
1 cucumber 
6 tomato 
3 garlic cloves ( chopped) or get the already chopped or minced 
3 spring onions or as most know it as scallions 
some fresh cilantro ( enough to make a few tbsp) 
Fresh dill, parsley and mint leaves ( again enough to make 2 tbsp of each) 
1 Hot chili ( if you want some heat in it , if not leave it out) chopped up 
4 tsbp EVOO 
juice from 2 lemons 
Pepper 

~ Finely dice up the first 6 ingredients and put in a large mixing bowl 
~ Then chop your garlic, scallions, and herbs. ( if you need some tips on how to cut your herbs so they have to most flavor check out FoodNetwork on knife skills) I tend to roll my leaves up and cut on a angle to give me pretty ribbon cuts 
~Then combine your veggies, garlic , herbs and pour your EVOO and lemon juice , and pepper all together and toss. 
Cover and chill in fridge before serving. 

Cals-116 
protein-3 
carb-12 
fat-6 
sodium-21mg 

Meatloaf with w/o all the guilt

This meatloaaf has less than half the fat and a third of the calories that our classic comfort meatloaf has. 
* the secret is using 93% lean beef, replacing 8 oz of beef with veggies , adding oats and only using egg whites 

1lb ground beef ( 93-95% lean 
1 cup chopped onions 
1 cup shred carrots 
1 cup shred zucchini 
3/4 cup old fashion oats 
2 egg whites ( beating lightly) 
1 egg ( beating lightly) 
4 tbsp ketchup 
4 tbsp worcestershire sauce 
2 tbsp dijon mustard 
1/2 tsp thyme ( u could use basil if u dont have thyme) 
1/2 tsp pepper 
1/2 tsp salt ( thou i tend to leave it out) 

Get your oven going at 350 degrees, spray cooking spray in your loaf pan. I like to line mine with tinfoil or parchment paper. Helps to get the meatloaf out when done and make for a pretty presentation on the table 
~combine all your ingredients ( hold out 2 tbsp ketchup) mix it up well and press firmly in your pan Then drizzle the remainder of your ketchup on the top of your loaf. Place your loaf pan on a bake sheet and cook for an hr and 20 mins . Meat should not be pink and read 160 degrees. 

serves approx 6 
cals-195 
fat-6 
protein-19 
carb-15 
sodium-465mg 
fiber-2 

Spice it UP

Here are a few of my favorite spins on dressing up proteins ( chicken, pork, lamb, and some fish) 

MEXICAN- rub the meat with toasted cumin, oregano, minced garlic, and hot or mild chiles( finely chopped) 
You can roast or broil in oven or tinfoil packet it and put on the grill . Add a little fresh salsa & salad with it 

CARIBBEAN-rub your meat with a little EVOO then season with allspice,ginger(finely chopped), mince garlic and crushed red pepper flakes. Cook your meat in a saute pan , flipping when needed so you get a good sear on it. squeeze a little lime juice over the cooked meat and it goes great with rice or black beans. 

INDIAN-Cut your meat into cubes and toss in with a mixture of curry powder, garlic powder, chili powder, and cinniamon. Saute cook your meat for a few mins then add some coconut milk to make a sauce. Serve over rice and try making a fresh fruit chutney to go with it. I can post a great mix for one if anyone wants it 

ASIAN-cut your meat in 1/2 thick strips and stir-fry it with snow peas, julienne cut red peppers and onions.Season with soy sauce and garlic . Serve up with rice or a Asian noodle ( try Rice Vermicelli, Cellophane-Mung bean) 

GREEK-Drizzle meat with a mixture of lemon juice, EVOO, garlic and oregano. Makes for a great roasted dinner or grill over med heat. make a cucumber & tomato salad to top your meat and goes good with a sprinkle of feta cheese. 

Homemade Red Sauce

I like using a more smooth red sauce when making spaghetti or small pasta dishes. 

I like to let this simmer in the crockpot for a few hours. Then I jar it and share with friends or just put it in the fridge. I have put in zip lock bags and put in the freezer , then just thaw it out when needed. 

2 tbsp EVOO 
1/2 c chopped onion 
1/4 tsp minced garlic 
1/3 c red wine vinegar 
1/4 tsp thyme 
1/4 tsp basil ( i like using fresh when I can) 
1/2 tsp oregano 
1/2 tsp salt 
2 tbsp parsley 
1/2 tsp worcestershire sauce 
1/4 tsp pepper 
2 tbsp honey 
3 cans of canned tomatoes ( I have tried the different cans that have added herbs) I tend to get the diced up ones too 
3 6 1/2 oz cans tomato paste ( I say this many due to the texture u may want) 

Heat your oil and saute your onions and garlic ( dont burn them) 
Add everything else into your crockpot with your onions and garlic.. then simmer for an hr or two. 

Oven fried Chicken- same great crunch Way less fat

1 c AP flour ( at times I sub this out for a bag of crushed up goldfish and ritz crackers)
2 packets of italian dressing mix ( or you can use italian seasoning ) 
1 1/2 tsp paprika 
1 tsp salt ( you only need this b/c it is what helps the juices to stay in chicken) 
1 tsp basil 
1 tsp orgenao 
1/2 tsp onion powder 
1/2 tsp curry powder ( this is opt if you dont want the HEAT factor) 
1 c. 2% milk 
2 broiler/fryer chickens ( 4 oz each ) cut up . If you dont know how to butcher a chicken then google it or ask your meat counter to do it for you 
1/4 c. butter ( melted) 
Line your baking pan with foil and spray with nonstick cooking spray. 
Combine your flour, dressing mix( italian seasoning) , and other seasonings in a large zippy bag. 
pour your milk in a shallow dish ( one large enough to fit your chicken in 
Dip your chicken into the milk then put in your zippy bag, you can put a few pcs in the bag at a time. Shake it up to coat it over 
place on your pan and then drizzle all the chicken with your melted butter 
bake at 350 degrees for 35-50 mins or until your chicken juices are CLEAR. temp of done chicken is 165 degrees. 

Whole wheat pasta saute with Chicken & Spinach

3 CUPS OF WHOLE WHEAT PASTA - COOK TO AL DENTE
3 BAKED CHICKEN TENDERS JUST SEASONED WITH PEPPER(DICE UP)
1 CAN OF FIRE ROASTED TOMATO W/ GARLIC
1 TSP MINCED GARLIC
DICED ONION ( AS TO HOW MUCH YOU LIKE)
1 CUP MARINARA SAUCE
3 HAND FULLS OF FRESH SPINACH 
3 TBSP EVOO


IN A LARGE SAUTE PAN PUT YOUR EVOO IN AND WHEN IT IS HOT ADD YOUR ONIONS & GARLIC SAUTE FOR A FEW MINS THEN ADD YOUR SPINACH , LET IT WILT DOWN SOME AND THEN ADD YOUR 1/2 YOUR CAN OF ROASTED TOMATO AND REDUCE THE HEAT. LET IT SIMMER FOR ABOUT 4 MINS AND THEN ADD YOUR CUP OF MARINARA AND CHICKEN. BRING BACK TO A MED HEAT AND ADD YOUR PASTA. TOSS AROUND LIGHTLY TO MAKE SURE ALL PASTA IS COVERED. 
TURN OFF AND LET IT SIT FOR 5 MINS. I CRUNCHED UP SOME PARMESAN GOLDFISH FOR A TOPPER 
SERVE UP AND ENJOY!!! 
( I MADE THIS FOR MY HUBBY, SINCE IM ON A STRICT DIET)

Tomato Basil Garlic Bisque

This is a great twist on the classic tomato soup we all know. 
3 tbsp butter
2 tbsp evoo
1 onion
2 tbsp minced garlic
2 tbsp  basil ( you can use fresh if you like)
4 cups chicken broth ( leave out about 1/2 cup for your roux)
1/2 cup flour
2 large cans peeled whole tomato ( need about 2 lb)
1 small can tomato paste
1 can tomato sauce with basil, garlic, oregeno
1 package cream cheese
to your preference add salt, pepper, paprika for flavor


Saute your onions in the evoo and butter, then add your garlic- dont let them burn. Add your seasonings and can of tomato sauce. 
In a crockpot put 3 cans of chicken broth, can of peeled tomato, tomato paste, and then your onions and garlic. 
Let this cook on high for about 2 hours, then puree in a blender and put back into the crockpot. Melt your cream cheese in a bowl in the microwave and add to your crockpot. Then make you a roux with the flour and chicken broth. Add to your soup and let it cook for another hour. 

Chicken and Spinach Frittata

Using fresh spinach put a handle full in a shallow pan and add some water and wilt it down. once done lay out on paper towel so it can soak up the remaining water.
Then dice up two chicken tenders with some onions and peppers and season with salt and pepper. Put some EVOO in your pan and saute your chicken & onions,peppers. Make sure your chicken is cooked thru ( temp at 160 degrees)
In a bowl beat 3 large eggs and then get a oven safe dish that is 6 or 8 inches round. I used one of my larger souffle dishes make sure you coat your dish well with oven spray or EVOO . You dont want your egg to stick during the cooking process.
Once your chicken is done , put your chicken, onions, peppers and spinach in the bottom of your dish. Then pour your eggs on top. I added a dot of sour cream in there to add some creamy texture to the eggs. You could use cream cheese if desired.
Cook for 30 mins at 400 degrees or until eggs are cooked thru. Let rest for a few mins and slid onto your plate and enjoy!!

Preparing Boston Pork Butt for BBQ sandwiches & Brunswick stew

So, today Im thawing my 10 lb Boston pork butt in cold water. and will slow cook it in a crockpot for 10 hours over night.
I make my own rub to go on it:
brown sugar
dark brown sugar
Ceyenne pepper
Black pepper
Paprika
Granulated Garlic
Fresh garlic ( or minced garlic you can purchase & put in fridge)
Salt 
* you can add liquid smoke if you wish


I butcher some of the fat on the pork , rub it down well, I do drizzle some bbq sauce on it  and cook!
You know your pork is done cooking when it reaches a temp of 160 degrees F. 
Now, for my stew:
making it in a 5 qt crockpot 
 3 cups of the pork once it is done
2 cups shredded chicken ( u can use canned or bake or broil some)
1 cup ketchup
1 cup bbq sauce
1  8 oz can tomato sauce 


1/2  cup of slurry ( this is 1/2 cup cold water & 1 tsp cornstartch- mix it will before adding and stir it into stew, this will tighten the stew up)
1 can cream corn
1 can whole corn
1/3 cup brown sugar
salt and pepper to taste
* you can add onions if you wish 
Cook in your crockpot for 1-2 hours. 

Chef Jenn just cooking around the house

So, this is my 1st blog and I thought I would share a simple homemade taco seasoning mix with everyone for today. 

1/2 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. ground ceyenne red pepper

1/2 tsp.paprika

1/4 tsp. salt

2 dashes of ground pepper

1 dash of oregano

1 dash of brown sugar

mix with 1/3 cup water and on low heat mix in with 1lb of ground meat

( it has a good kick to it & u can add another 1/4 tsp of cumin to really heat it up)

enjoy!