Jenny's Recipes
Pat wings dry with a paper towel to remove any excess moisture. Preheat oven to 425°. Place chicken in a bowl or plastic bag and season with olive oil, salt, pepper, steak seasoning and garlic, making sure seasonings are evenly distributed. Arrange chicken in a single layer on a baking sheet. Roast for 40-60 minutes, flipping the wings half-way through. Make sure the wings get browned and crispy on both sides. In a separate bowl, combine Aunt Dottie's...
In a dutch oven or deep sauce pan, heat olive oil to a medium to medium-low heat. Saute leek until soft, 3-4 minutes. Reduce heat to medium-low and add sweet potatoes, garlic and butter. Saute for 10-15 minutes, stirring often. Be careful not to burn the garlic. Deglaze the pan with white wine and cook down for 4-5 minutes. Next add the chicken stock. In a separate bowl, temper the cream by adding a small amount of the hot mixture and slowly stirring in the cream. Add cream back into the pot....
Place squash in a strainer and sprinkle with 1 tsp salt. Let sit as salt aids in draining excess liquid from the squash, approximately 10 minutes. Squeeze any remaining liquid through the strainer and place squash in a mixing bowl. Add the onion and eggs. In a separate bowl, mix together flour, corn meal and pepper. Combine wet and dry ingredients and mix well.
In a cast iron skillet, heat oil to medium-high heat. When the oil is ready, a drop of water will sizzle when it hits the oil....
In a sauce pan, heat oil to a medium heat. Saute onion until soft and translucent. Add spinach, garlic, salt and pepper and cover. Cook covered for 3-4 minutes, turning as necessary. Add goat cheese, nutmeg and lemon zest then mix to melt the goat cheese. Remove from heat. Let sit 2-3 minutes. Mix well and serve hot.
Preheat the oven to 400. In a 10-inch cast iron skillet, add the vegetable oil and place in the oven. Heat the oil until sizzling (a drop of water in the pan will sizzle). While the oil is heating, combine the eggs and buttermilk in a mixing bowl. Set aside. In a separate bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. Mix well. Combine the wet and dry ingredients, careful not to over-mix. Let the batter sit until the oil...
Heat a soup pot to a medium-low heat. Add the olive oil and onions. Sautee the onions until they become translucent. Add garlic, sautee for two minutes, being careful not to let it burn. Add carrots, potatoes, salt, pepper, paprika and thyme. Increase the heat to medium. Sautee the vegetables until the potatoes begin to brown, about 10 minutes. Add the wine and deglaze the pot by scraping the bottom to release all of the brown bits. Add the...
Preheat oven to 350. Using butter, grease the inside of a 10’-11’ round dish or a standard 9’ x 13’ baking dish (at least 2 inches deep for either). In a bowl, combine eggs, sugar, milk, cream, cinnamon, nutmeg and salt. Stir in the raisins and pecans. Add the croissants and stir to coat. Let mixture sit for 15 minutes. Pour mixture into buttered dish and cook 40-50 minutes until browned and no longer liquid in the center.
While the...
In an alternating pattern on a platter, place slices of mozzarella, tomato and basil leaves. Sprinkle with salt, pepper and scallions. Top with sprouts and drizzle with Aunt Dottie’s Blackberry Vinaigrette. Garnish with lime slices. Serve immediately. Makes 6–8 servings.
Gently pat grouper dry with a paper towel. Season grouper with salt, pepper and garlic powder. Squeeze the juice of half of a lemon over the fish and sprinkle with the lemon zest. Top with 1/2 cup of Aunt Dottie’s Creamy Caesar and place in the refrigerator. Let marinate for 30–45 minutes.
Heat a nonstick sauté pan to medium-high and add the grapeseed oil. Cook the fish until golden brown, 5–8 minutes per side. The cooking time will vary depending on the thickness of...
Steam sweet potato cubes until soft, approximately 20-25 minutes. Let sweet potatoes cool, then place into a blender with 1/2 cup of reserved cooking water and 1/8 teaspoon salt. Purée until smooth. Use additional reserved water as needed if purée is too thick.
On each wonton square, place 1/2 teaspoon of goat cheese, 1 teaspoon of sweet potato purée and a pinch of each of the following: lemon zest, salt and white pepper. Top each with half of a basil leaf.
Lightly...
