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Jenny Tremblay

@caper_rva

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Chef services, private events, kitchen coaching, personal chef

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Mmmmmm 😋 Dijon & herb crusted chicken legs with golden potatoes.
#dinner #personalchef #rva taken in Richmond, Virginia by @caper_rva

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6

3 years ago

Love a sheet pan veggie roast! Preheat oven to 375 degree F. Inventory your veg drawer. Slice/dice them up, add to a sheet pan, add olive oil, salt, pepper, garlic powder, dried herbs and a pinch of red pepper flakes. Use your clean hands to mix it all up. Roast for 35-45 mins. Serve it up!
Things that work well: zucchini, summer squash, eggplant, peppers, carrots, broccoli, cauliflower, onions, garlic cloves, tomatoes. What’s your favorite combination?
#sheetpan #personalchef #eatyourveggies taken in Richmond, Virginia by @caper_rva

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3 years ago

Can I interest you in a hors d’oeuvre?
#frenchbulldog
#dinnerparty
#lumpcrab taken in River Road Richmond, Va by @caper_rva

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4 years ago

Side dishes, side dishes! Who gets excited about side dishes. Hint hint 🙋🏻‍♀️ I sure do. #personalchef #eatyourveggies taken in Richmond, Virginia by @caper_rva

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1

4 years ago

Cozy day black eyed peas hoppin’ John stew with crispy bacon bits and parsley. Best part this is an instant pot recipe I developed after searching for years for the perfect black eyed pea recipe. #recipe

Hoppin’ John Stew Instant Pot
Serves 8

Ingredients
1 16 ounce bag black eyed peas, soaked 8 hours, drained and rinsed
4-6 slices of smoked bacon, cut into ½ inch pieces
1 medium onion, diced
1 red bell pepper, diced
2 celery stalks, diced
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 bay leaves
1 (14 ounce) can diced tomato
1 6 oz can diced green chilies
6 cups chicken stock
salt and black pepper to taste

Directions
Turn the Instant Pot on saute function and add the bacon bits, allowing to fry until very crispy, remove with a slotted spoon to a paper towel lined plate. Carefully remove all but 2 tablespoons of the hot rendered grease. To the hot oil add onion, celery, and bell pepper cook for 4 minutes to soften, sprinkle with 1 teaspoon salt. Next add garlic, cumin, coriander and bay leaves allowing spices to coat veggies and toast. Add black eyed peas, tomatoes with juices, chilis and chicken stock. Lock the lid on the pot and turn the vent to sealing, press the pressure cook button and set for 6 minutes. Once time has finished, allow for natural release or quick release after 10 minutes. Taste and adjust for additional seasoning. Serve with crumbled bacon on top. by @caper_rva

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4 years ago

May all your parties end with towers of cookies and laughter ✨
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#dinnerparty #personalchefrva #cookies #towerofcookies taken in Richmond, Virginia by @caper_rva

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4 years ago

Meal prep: Irish stew, Mediterranean chicken, spiced Mahi, roasted veg, green beans and mashed potatoes. #personalchef #rva #eatwellbewell taken in Richmond, Virginia by @caper_rva

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4 years ago

Butter braised Savoy cabbage as a rainy day pick me up 😋 taken in Richmond, Virginia by @caper_rva

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4 years ago

Party time! Gather your friends and let us do the cooking. #personalchef #rvadine taken in Richmond, Virginia by @caper_rva

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4 years ago

Greek Week! Chicken Souvlaki and veggies, Shrimp Saganaki, and lemon roasted potato wedges. #personalchefrva #whatsfordinner taken in Richmond, Virginia by @caper_rva

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4 years ago

Soy glazed cod with crispy ginger and scallion. #whatsfordinner #personalchef taken in Richmond, Virginia by @caper_rva

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4 years ago

Balsamic glazed chicken quarters, brown rice, mushrooms and potatoes, seasoned with rosemary and thyme. taken in Richmond, Virginia by @caper_rva

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4 years ago