Strawberry and Orange Salad with Citrus Syrup
Once Upon A Chef with Jenn Segal
by Jenn
1w ago
This strawberry and orange salad is such a nice change of pace from the standard mix of pre-cut fruit from the supermarket. I usually serve it for brunch—it dresses up the table and pairs well with quiche lorraine or a breakfast casserole—but it’s also fantastic for dessert as a stand-in for the classic strawberries in strawberry shortcake. With only five ingredients, it’s easy to make. The only tricky part is cutting the oranges. Rather than slicing them into wheels, I like to cut the segments out of the membranes; it takes a few extra minutes but it’s prettier and the oranges are so much ea ..read more
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Aperol Spritz
Once Upon A Chef with Jenn Segal
by Jenn
1w ago
This past spring, Michael and I visited our son in Europe, where he was studying abroad. Nearly every afternoon, we treated ourselves to an Aperol spritz at a sidewalk café. It’s the perfect drink after a day of walking and sightseeing—refreshing, bubbly, and not too high in alcohol. Over there, it’s simply called a “spritz,” and while the specific apéritif can vary, this classic Italian cocktail is all about easy, laid-back enjoyment. Traditionally, it’s made with 3 parts Prosecco, 2 parts Aperol (a vibrant liqueur with a unique bitter-sweet flavor), and 1 part soda water. But I like to go a ..read more
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Béarnaise Sauce
Once Upon A Chef with Jenn Segal
by Jenn
1w ago
Ever wonder how to take your steak night to the next level? Béarnaise sauce is the answer. A flavorful spin-off of hollandaise sauce, béarnaise combines the richness of butter and egg yolks with the bright, aromatic flavors of white wine, tarragon, shallots, and vinegar. While it’s traditionally served with steak, it’s also fantastic with grilled fish, roasted vegetables, and even eggs. And here’s the best part—you can easily whip up this sauce at home using a blender, so you get perfect results every time without the fuss. Trust me, this béarnaise sauce will rival anything you’d get at a fan ..read more
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Peanut Butter Pie
Once Upon A Chef with Jenn Segal
by Jenn
1w ago
Calling all chocolate and peanut butter lovers! This peanut butter pie is an absolute dream. With a cool and creamy peanut butter filling, a rich chocolate layer, and a crunchy Oreo crust, it’s the perfect crowd-pleasing dessert for warm weather. Best of all, it’s super easy to make. The crust is just Oreo cookies and butter, the chocolate layer is simply melted chocolate and cream, and the filling is a luscious blend of whipped cream, sugar, cream cheese, and peanut butter. The pie needs at least 3 hours to set up in the fridge, so plan accordingly—or better yet, make it a day ahead and cros ..read more
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Ranch Dressing
Once Upon A Chef with Jenn Segal
by Jenn
2w ago
Ranch dressing gets its name from the place where it was born: Hidden Valley Ranch, a cozy guest ranch near Santa Barbara, California. In the early 1950s, Steve Henson, who ran the ranch with his wife Gayle, whipped up this creamy, tangy, herb-packed dressing to serve their guests. It was an instant hit. Seeing how much their guests loved the dressing, the Hensons began to produce it on a larger scale, eventually selling it through their mail-order business in the 1950s. By the 1980s, ranch dressing had become a beloved staple in American kitchens and restaurants. If you’ve only ever tasted r ..read more
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Sunny Side Up Eggs
Once Upon A Chef with Jenn Segal
by Jenn
3w ago
Is there anything more classic than a sunny side up egg for breakfast? That golden yolk running into the tender whites is the very picture of breakfast perfection. Whether you’re a seasoned pro or cooking one up for the first time, following a few simple steps can take your sunny side up eggs to the next level. The process is simple: cook the egg on one side only, covered for part of the time, until the whites are set but the yolk remains deliciously runny and visible on top. It only takes about 3 minutes from start to finish, and all you need is an egg, some butter, a pinch of salt and pepp ..read more
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PB&J Bars
Once Upon A Chef with Jenn Segal
by Jenn
3w ago
Imagine your favorite childhood sandwich transformed into a hand-held treat that’s perfect for sharing. That’s exactly what these PB&J bars are all about, so if you’re a fan of PB&J sandwiches, you’re going to love them! For the best results, use traditional supermarket peanut butter like Skippy—natural peanut butter isn’t ideal for baking—and a high-quality jam, like Bonne Maman raspberry. You can even make these bars a day or two ahead; they keep beautifully. So, pour yourself a cup of coffee, whip up a batch, and enjoy a delicious trip down memory lane! Table of Contents What You ..read more
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Thai Marinated Grilled Chicken Skewers with Peanut Sauce
Once Upon A Chef with Jenn Segal
by Jenn
3w ago
I first discovered this wonderful recipe in the Costco magazine, but it comes from Alice Currah, the talented voice behind the blog and book Savory Sweet Life. The marinade—a flavorful blend of soy sauce, brown sugar, garlic, and spices—perfectly seasons the grilled chicken. Yet, it’s the rich peanut sauce that truly steals the show. When I first served this dish to my family about ten years ago, the reaction from my then-young son was memorable. After he went for seconds of the steamed broccoli I served alongside, and seeing my surprised look, he simply said, “Mom, this sauce would make anyt ..read more
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How To Steam Broccoli
Once Upon A Chef with Jenn Segal
by Jenn
1M ago
Broccoli is such a versatile veggie, and while there are countless creative ways to prepare it, sometimes simple is best. That’s when knowing how to steam broccoli really comes in handy. The traditional method involves using a steamer basket in a large pot. If you don’t have one, a metal colander can work just as well, provided it fits snugly inside a pan. Alternatively, you can simply use a large skillet. Just add enough water to cover the bottom, ensuring the broccoli steams perfectly without boiling. I’ll walk you through each method below. For serving, a simple sprinkling of salt might be ..read more
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Grilled Beef Tenderloin Filets with Chimichurri Sauce
Once Upon A Chef with Jenn Segal
by Jenn
1M ago
If you’re in the mood for a taste of Argentina tonight—and doesn’t that just sound perfect?—you’ll absolutely love this dish featuring spice-rubbed grilled beef tenderloin filets topped with chimichurri sauce. Chimichurri is a vibrant green sauce that combines fresh herbs, olive oil, vinegar, and garlic—think of it as a cross between vinaigrette and pesto. For this version, I’ve chosen a fragrant mix of parsley, mint, and cilantro. This recipe is wonderfully quick and easy. In about 30 minutes, you can have the whole meal ready to serve. As for the sides, I like to keep things simple with gr ..read more
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