This is my Sunday routine… having some green tea and making tortillas. Ever since I started making my own homemade tortillas, I have never bought them at the store. They are just so much better, especially when you eat them fresh right out of the pan. Wow! I always enjoy making them for someone who has never had one that’s homemade and watching their expression when they take the first bite. I always tell them, “This is what tortillas are supposed to taste like.” Then they ask for the recipe.

Once they’re made, I store (what’s left) in an air-tight zip top bag, refrigerated. There’s so much you can do with tortillas. Roll them up with scrambled eggs for breakfast (that’s happening right now), make quesadillas, or tortilla pie, or any rolled up sandwich. Or just slap some butter on them and enjoy. So that’s what I made today. …just sharing… – Jenny Jones

Click here for the recipe.

On the menu this morning – bran muffins. And I’ll tell you why you should try this easy recipe. We all need fiber. You could try one of those cereals with tons of fiber — you know, the ones that taste like particle board chips. Or you can make your own delicious bran muffins, which by the way, are very portable for breakfast on the go.

Fiber is associated with a lower risk of heart disease, stroke, hypertension, diabetes, obesity, and gastrointestinal diseases. Fiber also promotes regularity and can prevent constipation and hemorrhoids. By the way, when you increase your fiber you also need to increase your water intake. So I had one and a half muffins for breakfast with a big cup of green tea and some peaches. And that’s what I cooked today (so far). …just sharing… – Jenny Jones

Click here for the recipe.

Here’s a snapshot of dinner today, my one-pan thighs and fries made with skinless chicken thighs, lots of potatoes, and asparagus. The recipe may seem complicated on paper but it’s really easy and there is no cleanup. None. I’m posting this so you can see how it looks on the pan. I line my rimmed baking pan completely with foil. Then I place a disposable broiler pan at one end. This broiler pan is needed because all the fat will drain off the chicken thighs and it will stay in the broiler pan and not spread onto the potatoes.

After coating the chicken and potatoes with an easy mixture of olive oil and spices, I put the chicken thighs in the broiler pan and the potatoes on the rest of the baking pan. Then it bakes in a 425 F oven for 45 minutes. The potatoes get crisp and the chicken gets tender. After that you just push the potatoes over to make room for asparagus (or green beans). Then back in the oven for another 10 minutes and it’s done.

To serve, I lifted the chicken off the broiler pan with tongs, scooped up some potatoes and asparagus and we had a fabulous dinner. Then I threw away all the foil and only had to wash two dishes.  So that’s what I cooked today. …just sharing… – Jenny Jones

Click here for the recipe.

I try to be good, I really do. But I made my amazing cinnamon rolls for brunch today. Well, it wasn’t really brunch – it was just breakfast but when I put cinnamon rolls on the table, it became brunch. Isn’t that why we all love going to brunch? “Let’s get the eggs and omelettes over with so we can get to the sweets!”

So that was me this morning, having my obligatory scrambled eggs and whole grain toast to clear my conscience in preparation for cinnamon rolls. Boy are they good! I see why so many people love this recipe. It’s easy and you can actually make this recipe with no butter at all, which is what I did. I used Canola Harvest instead of butter for the filling and didn’t miss the butter at all. Click here for the recipe.

These sweet rolls are soft and gooey and they smell amazing. I used Saigon cinnamon, which is more potent than the popular Ceylon cinnamon and I highly recommend it. Anyway, there’s only half a pan left now and that won’t be around long since I’m having it for dessert tomorrow.

Today I also made my ribs and potato salad for dinner so we’re having leftovers tomorrow. Tomorrow is going to be a good day with ribs, potato salad, and cinnamon rolls for dessert! And that’s what I cooked today. …just sharing… – Jenny Jones

Looking for an easy chocolate cake from scratch? This is it. Oh… and looking for a healthier chocolate cake recipe? This is it too. It’s not a fancy cake but it’s really moist and rich tasting even thought it’s made without eggs or butter. I make it with extra-light olive oil but my frosting does have two tablespoons of butter. If you use my frosting, that means each slice would have 3/4 teaspoon of butter. I can manage that. But you can also skip the frosting, make it a vegan chocolate cake, and just dust it with some powdered sugar.

For baking with chocolate I always use Dutch-processed cocoa for a beautiful dark color and it’s also less bitter than the regular one. It can be hard to find but World Market carries my brand (Droste), which I used in this recipe. This is the perfect cake to make last minute since there is no butter to soften and no eggs to warm up to room temperature. I often put it together before dinner and by the time we eat, the cake is cooled and then I whip up some frosting and… we have dessert.

This easy chocolate cake from scratch is perfect for Sunday family dinner… everyone does have a Sunday family dinner, don’t they? For the frosted version, click here for the recipe. For my chocolate cake with no butter recipe, click here. – Jenny Jones

Did you make one of my recipes? Send me a photo! Where are you from? I love seeing how my recipes turn out made by someone else and it will help other cooks to see how something turns out in someone else’s kitchen. Send your picture to: YourPhotos@JennyCanCook.com

R.B. MADE MY FALL-OFF-THE-BONE RIBS
“The best ribs I’ve ever eaten – I was always intimidated by the thought of making ribs  (tried the slow cooker and pressure cooker) – this recipe is so simple.  You’re video was so easy to follow – thanks so much!”EDDIE MADE MY APPLE PIE & LEMON MERINGUE PIE
“Hi jenny, here is my Apple Pie and Lemon Meringue Pie, they are so tasty, my whole family love it! Yummy!!!”LYNNE MADE MY WHOLE WHEAT BREAD, APPLE PIE & BROWNIES
“Hi Jenny. Here are my pic’s of your wholemeal bread, chocolate brownies, and apple pie, it tasted good even though I added double I’ll lol, thanks for all your videos.”K.A. MADE MY WHOLE WHEAT BREAD
“Wow, this is the fastest, easiest, best whole wheat bread I have ever made!  Thank you sooo much!!!  I posted pictures and your website to my Facebook page. 😀 I’m headed back into the kitchen to make the salmon patties.”EDDIE MADE MY CINNAMON ROLLS, PUMPKIN PIE & POTATO PANCAKES
“Hi I am from Singapore , here is my cinnamon rolls, sweet potato pie and potato pan cakes. I & my family like it so much . Thanks to you : )”MUGIL MADE MY WHOLE WHEAT BREAD & LEMON BROWNIES
“Hi jenny….here’s my Wholemeal bread frm yr recipe & Lemon brownies…both were excellent!”

 GRACE MADE MY CINNAMON  ROLLS

 

If you haven’t tried my chicken pot pie you’re missing something really good… and really easy. I haven’t had it for a while and when I made it today, I had forgotten how quick and easy it is and how absolutely delicious it is too! I use white meat chicken breast, carrots, celery and peas so it has lean protein, some vegetables, and I top it with my easy oil crust (made with extra-light olive oil) and wow – it was awesome! Here’s the recipe. I also made a salad (I make one just about every day) – this one had baby lettuce, cabbage, green onion, garbanzo beans, and a cherry vinegar dressing. And for dessert, I made chocolate cake.

But this is not just any chocolate cake. It’s the easiest and one of the healthiest cakes ever. It’s an easy one-bowl cake made without eggs or butter so only the frosting has butter and that’s only two tablespoons. But if someone wants to avoid butter completely, you could skip the frosting and just dust it with some powdered sugar. I don’t know why I haven’t posted the recipe. I think it’s because I just frost it in the pan and it’s not very fancy looking. But it’s so good, I will be posting the recipe. I make it all the time here at home.

We were just negotiating over the size of the servings. In order to avoid any hurt feeling, I try not to make my slice any bigger than his. It’s just easier that way. So that’s what I cooked today. …just sharing… – Jenny Jones

I’ve been craving cabbage rolls for days so I made them yesterday but I’m eating them today. They always taste better the next day so I like to make them the day before. This time the cabbage was a little small so it made twenty little bundles of goodness filled with ground sirloin, rice, tomato, and mushrooms. The mushrooms are optional but I think they add a nice extra flavor. And I like to use different liquids to pour over the rolls for baking. This time I used some tomato but other times I just use water from boiling the cabbage. I’ve even topped them with sauerkraut and its juice for baking and they were great.

When my dad made these we always had them with sour cream so today I browned them in a little olive oil (my dad used butter) and had them with reduced fat sour cream and yummmmm!!!! I remember my mother used to make cabbage rolls (golabki) and she even liked them cold – just stick one on a fork and there’s your snack. Polish cabbage rolls is one of my most viewed videos – I never expected that. Here’s the recipe.

For dessert I made my apple pie bars.

It’s less work than apple pie but just as tasty, made with 2 pounds of Granny Smith apples and my healthier and easier oil crust. It’s the same crust I use for all my pies, including chicken pot pie. Ooooh, chicken pot pie sounds so good – I may have to make it tomorrow. Back to my apple pie bars. There’s an ongoing debate in this house about whether these are apple pie bars or a square apple pie. I don’t care what we call it as long as we get to eat it. Here’s the recipe and that’s what I cooked today.  …just sharing… – Jenny Jones 

It’s so simple and so healthy. Simple because my easy broiled salmon only takes 15 minutes to make – all you need is a lemon and some olive oil. And healthy because salmon is good for your heart….  and your eyes, and your brain, and your joints, and etc., etc..  Salmon is always on the list of foods with the most health benefits and it’s easier to cook than you think.

Wild caught salmon is the best choice and of course getting it fresh is important when it comes to fish. It’s always good to know what day they deliver fish at the market and that’s the day to go get it. There are lots of ways to cook salmon (most of them too fancy for me) so I keep it simple – just lemon, oil, salt and pepper. Of course you can add other spices if you like but this simple recipe is really good.

Every oven is different and every broiler is too so your fish may take less time to cook, or more depending on a few things.
1) How strong is your broiler?
2) What is the distance between your oven rack and the broiler?
3) How thick is your salmon?
4) How do you like it cooked?

In my kitchen, the broiler has two setting, high and medium. I cook it on the high setting. I place the rack one below the top, which puts my oven rack around 5 1/2 to 6 inches below the heat. The salmon I find at my store is usually about an inch thick but depending on the thickness of the fish, you would cook it about 10 minutes per inch. I prefer my fish cooked all the way through but if you want it less done inside, cook it for a little less time.

A recipe for broiling is different from baking. Baking is more exact but broiling depends on all kinds of variables so just use your common sense and keep an eye on it. As for what to serve with this beautiful fish, I always make something on the stove top since the oven is occupied, so I often make rice and a steamed vegetable or my rice with kale. I also like salmon with my spaghetti with chard. Oh, and sometimes, just some peeled, chopped, and seamed sweet potato goes great with this simple broiled salmon. Click here for the recipe. – Jenny Jones