Category Archives: Gluten Free

Looking for a fresh new way to get your greens? Try this Collard Greens Salad

This fresh approach to Collard Greens is the perfect addition to your Holiday menus.

collard_green_salad

Collard Greens Salad with Champagne Vinaigrette

Brighten up your winter and your greens with a splash of Champagne vinegar and a drizzle of decadent pecan oil.

Serves: 4

Ingredients:

1 bunch collard greens, washed, about 8 cups

1/2 cup pecan oil

1 teaspoon sea salt

1/4 cup apple Champagne vinegar

1 small onion, sliced

3 cloves raw garlic, minced

1 teaspoon red pepper flakes

½ teaspoon black pepper

Garnish

1 red bell pepper, cut into thin strips

1 small onion, cut in half and thinly sliced

 

Directions:

De-stem the collard green leaves, roll into a tight cylinder, and slice the rolled collard greens into long strips.

Place strips in a large bowl. Pour pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated, about 5-7 minutes.

Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper.

Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.

Add the garnish right before service and serve chilled or at room temperature.

 

From Dinner Déjà vu: Southern Tonight, French Tomorrowby Jennifer Hill Booker, © 2016 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Thanksgiving Side Dish

 

Looking for a Quick & Easy Thanksgiving Dinner side dish?

 

greenbeans

You’re in luck! Fresh (or flash frozen) string beans and smoked bacon makes this dish a crowd pleaser!

String Beans & Bacon

Yields 6 servings

Recipe by Chef Jennifer Hill booker

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

3 pounds fresh sting beans
½ pound smoked cooked bacon, crumbled
1 1/2 -2 cups chicken stock, plus more if needed
1 small dried cayenne pepper

salt and freshly ground black pepper, to taste
Directions:
Remove the ends from the beans, snap in half, place into a colander and rinse with cold water. Set aside to drain.
In a large cast iron Dutch oven, combine the string beans, bacon, water, and cayenne and black pepper.

Cover tightly and cook over medium-low heat, for about 20-25 minutes, or until the beans are soft and tender.

Adjust seasoning with pepper and additional salt, as needed.

Cheers! It’s National Cocktail Day!

Have a drink on me!

Enjoy this refreshing Lavender Lemonade-perfect for Saturday sip!

 Lavender Lemonade

A refreshing drink on a hot summer’s day that quenches the thirst with or without the vodka!

Lavender Lemonade
Lavender Lemonade

Makes 2 Lavender Lemonades

Ingredients:

4 ounces Vodka

2 ounces Lavender simple syrup

1 teaspoon fresh Lavender flowers

2 ounces fresh lemon juice

1 cup Crushed Ice

4 ounces Seltzer water or Club Soda

 

Garnish:

2 Slices lemon

 

Directions:

Pour the Vodka and simple syrup into a cocktail shaker; add the lavender flowers and lemon juice.

Muddle until the lavender flowers are broken into small pieces.

Add crushed ice and shake about 10 seconds.

Strain into a chilled martini or glass or tumbler and top with club soda and garnish with a slice of lemon.

 

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

 

Lavender Syrup

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Yields 1 ½ cups

 

Ingredients:

1 1/2 cups fresh lavender flowers

1 cup sugar

1 cup water

 

Directions:

In a saucepan bring sugar, water and lavender to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 20 minutes.

Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup will thicken as it cools.

Syrup keeps, covered and chilled, 2 weeks.

 

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

 

 

 

Grilled Jerk Chicken Wings: Super Food for the Super Bowl!

Jerk Wings

Grilled Jerk Chicken Wings

 

Yields 8 servings

Recipe by Chef Jennifer Hill Booker

Prep Time: 15 minutes

Cook Time: 30 minutes

 

Ingredients:

Jerk Marinade

1 small onion, peeled

3 scallions, green and white parts

1 tablespoon fresh thyme

4 large garlic cloves

3 Scotch bonnet chilies, seeds removed

¼ cup fresh lime juice

3 tablespoons vegetable oil

1 tablespoon sea salt

¼ cup packed brown sugar

2 teaspoons ground allspice

1 teaspoons fresh ground black pepper

¾ teaspoon freshly grated ginger

½ teaspoon cinnamon

 

16 whole chicken wings

 

Directions:

Preheat grill to 400*F.

Place onion, scallions, thyme, garlic, scotch bonnet, lime juice, vegetable oil, salt, brown sugar, allspice, black pepper, and cinnamon in a food processor and puree until it resembles a smooth paste.

Place chicken wings in a large Ziploc bag and coat with the marinade. You can save any unused marinade in the fridge in an airtight container for up to 2 weeks. Just make sure it doesn’t come in contact with the raw chicken or anything (including your hands) that has touched the raw wings.

Seal bag and refrigerate overnight to 24 hours.

Remove chicken from the refrigerator and allow to temper for 20 minutes at room temperature.

Place wings on the hottest side of the grill and cook until well browned on all sides, about 3-5 minutes.

Move chicken to cooler side of the grill, cover with lid or an aluminum pan, and continue to cook until chicken is cooked through, about 20 minutes more.

Remove from grill, allow to rest for 5 minutes and enjoy with a cold drink!

Black Eyed Pea Hummus . .. .Yes, Please!

 

~If you’re looking for a fresh new way to serve up tried and true Southern ingredients, then this Black Eyed Pea Hummus recipe is for you!

Chef Jennifer Hill Booker, has reinvented traditional Middle Eastern hummus we’re used to eating by using such Southern ingredients as black eyed peas, pecans, pecan oil, and apple cider vinegar! Can you say, yes please!

 

Black Eyed Pea Hummus

original recipe by Chef Jennifer Hill Booker

Yields  5 cups

Ingredients:

2-14.5 ounce cans black eyed peas, drained and rinsed

1-14.5 ounce can chick peas, drained and rinsed

4 cloves garlic

1/2 cup pecan oil, I like Oliver Farms Pecan Oil

1/2 cup pecans

1/4 cup apple cider vinegar

1 teaspoon red pepper flakes

sea salt and freshly ground black pepper, to taste

Garnish:

1/4 cup chopped pecans

1 tablespoon chopped scallions

Pecan oil

Directions:

Place all of the ingredients into a food processor with the blade attachment.

Pulse for 2-3 minutes or longer for a smoother hummus.

Adjust taste with salt and pepper and additional vinegar, as needed.

Garnish with chopped pecans, scallions, and a drizzle of pecan oil.

Enjoy with pita chips, crackers, or fresh cut veggies!

Join Chef Jennifer @ Strippaggio Book Signing!

Layout 1Chef Jennifer Booker heashot

~Book Signing~

Join Chef Jennifer Booker as she signs her debut cookbook:
Field Peas to Foie Gras: Southern Recipes with a French Accent

Thursday, January 29th, 2015 6pm

Strippaggio – Artisan Oils, Vinegars, Specialty Food & Gifts

855 Emory Point Dr, Suite C-135, Atlanta, Georgia 30329
Strippaggio

Georgia Honey Rocks!!

Georgia Honey:  Nature’s Energy Booster

Honey combThe benefits of honey go beyond its great taste. A great natural source of carbohydrates which provide strength and energy to our bodies, honey is known for its effectiveness in instantly boosting the performance, endurance and reduce muscle fatigue of athletes. Its natural sugars play an important role in preventing fatigue during exercise. The glucose in honey is absorbed by the body quickly and gives an immediate energy boost, while the fructose is absorbed more slowly providing sustained energy. It is known that honey has also been found to keep levels of blood sugar fairly constant compared to other types of sugar.

Try this Delicious recipe featuring Georgia Honey, Yum!!

Honey & Lime Chicken Strips

Recipe by Chef Jennifer Hill Booker

4 servings

Ingredients:

2 tablespoons balsamic vinegar

1 tablespoon Georgia honey

1 tablespoon minced fresh ginger

1 jalapeño, finely chopped

1 teaspoon ground cumin

1/4 teaspoon cayenne

1 tablespoon salt

1 teaspoon cracked black pepper

2 tablespoons Pecan oil

2 tablespoons fresh lime juice + 1 tablespoon fresh lime juice

2 teaspoons grated lime zest + 1 teaspoon grated lime zest

12 chicken tenders or 2 large chicken breasts, cut into strips

1 tablespoon Georgia honey

 

Lime wedges, for serving

 

Directions:

Preheat the electric grill to 400*F.

In a large bowl, whisk together the vinegar, honey, ginger, jalapeño, cumin, cayenne, salt, pepper, Pecan oil, 2 teaspoons of lime juice, and lime zest.

Add the chicken to the bowl and toss to coat.

In a small bowl, mix the honey with the remaining lime juice and lime zest. Set aside.

Add the chicken to the grill and cook until golden brown, about 6 minutes; turning after 3 minutes. The chicken’s internal temperature such reach 165*F.

Remove the chicken from the grill and drizzle with the lime honey.

Serve the chicken with fresh lime wedges.

GAGrownExecChefLogo

26 Foods You Should Know How To Cook In Your 20’s . . .

26 Foods You Should Know How to Cook in Your 20’s . . 
A good friend of mine recently shared this article with me, and after a VERY unofficial poll, I found that not many people know how to cook these 26 foods!
So this week’s Your Resident Gourmet is sharing my choice of Top Ten foods you should know how to cook at any age. Don’t worry-I’m also sharing the link with you for the other 16, so get cooking!

Happy Cooking!

Chef Jennifer
Pre-order your copy Chef Jennifer’s cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent
at PelicanPub.com
Follow Chef Jennifer on Facebook
Chef Jennifer Booker
and Twitter
@Chefjennbooker

26 Foods You Should Learn to Cook in Your 20’s . .  .


Here Are My TOP TEN

1. A Deliciously Melty GRILLED CHEESE

Serious Eats has a great step-by-step slideshow of how to make the ultimate grilled cheese. The key tip is that you should toast one side of each slice, sandwich the cheese between those toasted sides, then toast the other sides.

2. The Best CHOCOLATE CHIP COOKIES

The New York Times did a great story in 2008 where they tested and retested different chocolate chip cookie methods to “assemble a new archetypal cookie recipe.” The results indicated that letting your dough rest overnight before baking is essential.

3. Perfectly Seared STEAK

Pat it very dry, season it, cook it over very high heat in the right kind of fat, let it rest. As for doneness – buy a thermometer, poke it with your finger constantly, and practice makes perfect.

4. Killer GUACAMOLE

Authentic guacamole doesn’t have garlic or tons of lime juice in it. (Personally, I think tons of lime juice makes it heavenly, so I add it anyway.) The most important thing is to choose avocados that are super ripe and salt aggressively.

 

5. Easy Homemade TOMATO SAUCE

Tomato sauce is just canned tomatoes with some kind of seasoning that you add cooked together for a while to let the flavor develop. Marcella Hazan’s famous tomato sauce recipe just has you simmer canned tomatoes with a butter and an onion cut in half. That works. So does sautéing a chopped onion, maybe some garlic, then adding the tomatoes and simmering for a while, like this recipe from Bon Appetit.

6. An Easy FRITTATA

This really comes in handy when you have big group of people to serve breakfast to, or when you have a lot of vegetables and you’re not sure how to use them quickly. Just sauté veggies, pour in whisked eggs, cook it on the stovetop for a while, then stick it in the oven for a few minutes.

7. Pan-Roasted CHICKEN THIGHS

This recipe is hands down the cheapest and quickest way to make chicken that’s delicious – way better than anything you do to chicken breasts, trust.

8. Simple SAUTÉED GREENS

Vegetable oil in pan, get it nice and hot, push chopped greens around in there for a while, season with salt until you like the way they taste. Works for spinach, kale, collards, mustard greens, anything. You can sauté shallot, garlic, or onion in the pan before you add the greens if you want, but you don’t have to. You can add lemon or vinegar and some red pepper, but you don’t have to.

9. Fluffy PANCAKES Not From a Box

Knowing how to do this will make you a Sunday morning hero so many times in your life.

10. MUSSELS in White Wine Sauce
You’re going to be shocked by how easy it is to cook mussels – and clams work exactly the same way. Add crusty bread and you’re in heaven.

To Read this article in it entirety, check out:

http://www.buzzfeed.com/emofly/foods-everyone-should-learn-to-cook?bffbfood#  

March into Spring! Three Quick & Easy Slow Cooker Recipes!!

Three Great Slow Cooker Recipes

hoppin-john-l

 

Compliments of Cooking Light

Yield: 6 servings (serving size: 1 2/3 cups)

Hoppin’ John is said to bring good luck all year when eaten on New Year’s Day; it’s also know to be served all year around as well. With this being American Heart Month, enjoy this healthy version from Cooking Light.

 

Ingredients:

2 (16-ounce) packages frozen black-eyed peas

1 1/4 cups sliced green onions, divided

2 cups hot water

3/4 cup chopped red bell pepper

2 tablespoons minced seeded jalapeño pepper

2 teaspoons hot sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 vegetable-flavored or chicken-flavored bouillon cube

1 (14.5-ounce) can diced tomatoes with pepper, celery, and onion, undrained

1 tablespoon tomato paste

2/3 cup uncooked converted rice

Directions:

  • Place peas, 3/4 cup green onions, 2 cups hot water, and next 6 ingredients (through bouillon) in a 4-quart electric slow cooker; stir well.
  • Cover and cook on HIGH for 4 hours.
  • Stir in tomatoes, tomato paste, and rice; cover and cook on HIGH for 1 hour or until peas and rice are tender and most of liquid is absorbed.
  • Stir in remaining 1/2 cup green onions.

 

 

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Compliments of Martha Stewart

Yield: 4 Servings

 

Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce – perfect for Sunday dinner. Asking your butcher to slice your shanks ensures an easy fit in a slow cooker. Or, look for smaller foreshanks, which come from the front of the lamb.

Ingredients:

1 1/4 pounds small potatoes, halved

4 large shallots, cut into 1/2-inch wedges

3 garlic cloves, minced

1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice

3 sprigs rosemary

Coarse salt and ground pepper

4 tablespoons all-purpose flour

3/4 cup low-sodium chicken broth

3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat

2 tablespoons extra-virgin olive oil

1/2 cup dry white wine, such as Pinot Grigio

1 cup pitted green olives, halved

Step 1

Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.

Step 2

Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.

Step 3

To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

 

Slow Cooker Chicken Curry Recipe

Compliments of Taste of Home

Yields: 4 Servings

Ingredients:

4 bone-in chicken breast halves, skin removed (8 ounces each)

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

3/4 cup thinly sliced sweet onion

1/2 cup chopped sweet red pepper

1 cup peach salsa

1 tablespoon curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup fresh green beans, trimmed and cut in half

2 tablespoons cornstarch

1/2 cup cold water

1-1/2 cups chicken broth

1-1/2 cups uncooked Minute® White Rice

Directions:

  • Place the chicken, kidney beans, onion and red pepper in 4-qt. slow cooker.
  • In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top.
  • Cover and cook on low for 4-5 hours or until chicken is tender.
  • Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker.
  • Cover and cook on high for 30 minutes or until sauce is thickened.
  • In a large saucepan, bring broth to a boil; stir in rice.
  • Cover and remove from the heat.
  • Let stand for 5 minutes or until liquid is absorbed and rice is tender.
  • Fluff with a fork.
  • Serve with chicken and sauce.

article compliments of BasilMagazine.com

Limes: Green Gold??

The Price of Limes are at an All Time High!

Here, in the U.S., we get 90% of our limes from Mexico and recent developments mean that we’ll be getting a lot less for a lot more! Why? We can blame it on the perfect storm of torrential rains, bacteria infected lime trees, and organized crime in Mexico, all of which have caused the price of limes to quadruple from $25 a box to over $100!

What does this mean for you and I? My guess is a summer filled with fewer Mojitos, less lime in our lime-infused Carne Asada tacos, and Cherry Limeades minus the lime! How sad is that?

For the complete story, check out www.npr.org