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J Renaud

@renaudje157

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Mom😘wife😘crazy about animals-passionate about home decor, fabulous food, entertaining and garden design - DIY enthusiast!

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True love ❤️

#englishbulldog #frenchbulldog #bulldog #ilovemydog @dogs_promo_hub2022 @dogsofinstagram by @renaudje157

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4 years ago

When your puppy can gets on furniture!

#englishbulldog #bulldog #dogsofinstagram #dogoftheday #ilovemydog #ilovedogs by @renaudje157

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4 years ago

I’m here to steal your heart and cause trouble!!!

#bulldog #englishbulldog. #americanbulldog #oldenglisbulldog #Iloveanimals #Ilovedogs by @renaudje157

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4 years ago

Celebrating 29 years with this handsome guy love him like crazy ❤️ by @renaudje157

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5 years ago

Today was such a difficult one. Today we said goodbye to our very loved dog Frank. Anyone that met Frank remembered her, her crazy long tongue that was 5x’s to big for her mouth and she was a special type of cute! And you couldn’t help but smile or laugh when you saw her. In the last few years she has become deaf and blind and scared us on several occasions where we thought we lost her! Especially with her many attempts at swimming. She was 15 1/2. She is is now with her best friend Java running and jumping and sitting on her! Rest In peace our sweet girl! by @renaudje157

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5 years ago

I’ve never related more to something! 😂

#design #clothing #style #clothes #fashion by @renaudje157

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5 years ago

I don’t want Christmas to end!

#frenchie #frenchiesofinstagram #frenchiesmostwanted #ilovedogs #christmas by @renaudje157

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6 years ago

Cooking is my passion and I love to entertain but with Covid that’s just not possible - so the next best thing cooking up a brunch for my son and his adorable girlfriend ❤️ with special delivery from best dad ever!
Broccoli, ham, mushroom quiche (I cheated on the pie crust it’s store bought)
A light salad with mix of baby spinach and romaine and chopped celery, baby tomatoes, maple crispy bacon chopped small, red onion (can always take it off but adds lots of flavour) walnuts toasted in butter (little bacon fat) sugar and a light dusting of white pepper. And for the dressing (cheated again) store bought raspberry dressing to bring a little sweet.
For desert homemade sugar cookies with royal icing and my homemade peppermint fudge - only made with real cream! Chunks of peppermint patties added into the fudge and topped with crushed candy canes!
Hope they love it 💗

#ilovetocook #foodnetwork #cooking #breakfast #brunch #cookingchannel #marthastewart #inagarten @austin.renaud by @renaudje157

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6 years ago

So nice when I have the time to make a good breakfast! Individual sized frittata using leftover ham, broccoli, aged cheddar fresh garlic
Preheat oven to 375 (I preheat using conventional oven so it’s at 350)
Using a small cast iron pan add 1/2 a tbsp of olive oil
Sauté fresh minced garlic add broccoli cook for about 2 minutes on medium high
Add diced leftover ham heat for a few minutes
In bowl add two eggs whisk 1 tbsp of heavy cream whisk together
Grate 1/4 cup old cheese into mixture (or cheese of choice) add smoked paprika fresh ground pepper and sea salt
Remove cast iron from heat and pour egg mixture over top
Place in preheated oven for approximately 20 minutes ( lightly browned on top - no jiggle)
When down let rest for 5 minutes and enjoy be lovely served with a light arugula salad!

#foodnetwork #ilovetocook #breakfast by @renaudje157

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6 years ago

Waiting for Santa 🎅❤️

#bengals #frenchies #frenchiesmostwanted #iIloveanimals #Christmas #animals #dogs #catsofinstagram #santa by @renaudje157

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6 years ago

Sunday cooking!

Broccoli and cheddar soup Panera (copy cat)
1 tablespoon + 1/4 cup unsalted butter, divided
* 1 small yellow onion, diced fine
* 1 clove garlic, peeled and minced finely
* 1/4 cup all-purpose flour
* 4 cups low-sodium vegetable stock (chicken stock may be substituted)
* 3 cups half-and-half*
* 3 cups broccoli diced into bite-size pieces
* 3 large carrots, trimmed, peeled, and sliced into very thin rounds
* 2 teaspoon salt, or to taste
* 2 teaspoon freshly ground black pepper, or to taste
* 2 teaspoon smoked paprika
* 1 teaspoon dry mustard powder
* 1/2 tsp cayenne pepper
* 8 ounces old cheddar cheese, with a small amount reserved for garnishing

Directions

In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is clear

* Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
* In a large heavy-bottom pot add 1/4 cup butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. This is your roux.
* Slowly add the vegetable stock, whisking constantly.
* Slowly add the half-and-half, whisking constantly.
* Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisking intermittently.
* After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
* Add the salt, pepper, paprika, dry mustard powder, and cayenne.
* Simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened .
* While soup simmers, grate the cheese. Use high-quality cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute. You can also add Parmesan if you like a little more salted flavour 1/4 cup would do.
* Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently on stove. Enjoy

#ilovetocook #food #cooking #soup #foodandwinemagazine #cookingforfamily by @renaudje157

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6 years ago

Chicken Pot Pies made easy
anyone that knows me knows how much I like to cook these are extremely easy to make getting smarter in my old age premade piecrust pre-cooked rotisserie chicken pre-cut frozen veggies of choice and then the rest was a little bit more;
made with a rue
1 mixed cornstarch with a heavy cream (if you are gluten intolerant you can skip the rue and double this or more if you find it not thick enough )
2 1/2 cups organic chicken stock
3 cups mixed chopped frozen veggies of choice
4 minced garlic
1 tsp thyme
Parsley to your taste (I used a tbps)
Really play with the spices try different types to suite your taste buds
Sea salt and freshly ground pepper
Small onion chopped fine
Stalk of celery chopped fine
1/2 cup heavy cream
1 1/2 tbsps corn starch
1/4 cup butter
1/4 cup flour
2 shredded chicken breast from precooked rotisserie chicken
1 tbs olive oil
Egg and heavy cream for wash

Sauté onions in pan till clear add celery and spices
Start your rue by putting in sauce pan your butter and flour stir and when done add chicken stalk stir well add cornstarch mixture blend well then add chicken, veggies, sautéd onions and celery do all of this on medium high heat - once sauce thickened (nobody wants a running pie) take off stove and let cool to room temp
Take pie ( this made 2 pies) out of freezer - I took them out 10 minutes prior to putting together) scoop even amount in pie shell - take 2nd pie shell and put on top and crimp edges - run a knife through top of pies and put egg and cream wash on top
Bake ( I use convection at 375) for 35 minutes - take out cool on cooling rack if you are going to freeze and save for later! Enjoy 😊

#ilovetocook #marthastewart #homecooking #foodnetwork #bonappetitmag #pioneerwoman @real_simple #foodie #foodiesofinstagram #food #cooking #cookingathome #freezermeals #freezercooking #cookingonabudget #easyrecipes #easydinner #fortheloveoffood #betterhomesandgardens #easymeals by @renaudje157

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6 years ago