Jenn Struik

Beer City Braised Short Ribs

This recipe is in partnership with Schaendorf Cattle Company. Short ribs just might be my favorite cut of beef. I only really started cooking them about a year ago and I honestly don’t know why I waited so long! Short ribs tend to be another intimidating cut of meat but they are very hands-offContinueContinue reading “Beer City Braised Short Ribs”

Fajita Zoodle Bowls

This recipe is in partnership with Schaendorf Cattle Company. Everyone loves fajita night! But sometimes fajita night tends to pack on the extra carbohydrates and leaves us with small portions of protein and vegetables. This recipe takes all the classic fajita flavors and ingredients and serves them over a hardy portion of zucchini noodles.ContinueContinue reading “Fajita Zoodle Bowls”

No Bake Kefir Cookies

Kefir is pretty much the popular kid on the food scene right now. It’s all over social media and many food influencers are talking about it (all the cool ones anyway). If you’ve never had kefir before, this is a great way to try it for the first time. It’s basically a fermented milk that’sContinueContinue reading “No Bake Kefir Cookies”

Beef & Carrot Noodle Soup

It’s about time I start sharing some of my collaboration recipes here! A big part of what I currently do for a living is to create recipes for some of the coolest companies around. DREAM JOB. I literally have all these recipe ideas that just spill out of my brain. I go to bed thinking aboutContinueContinue reading “Beef & Carrot Noodle Soup”

Tarragon Lemon Biscuits

I’m a big fan of mixing herbs into my baking. I’ve been experimenting with different flavor profiles and tarragon plus lemon seems to be a hit. Tarragon has a bold licorice flavor that balances well with the acidity of lemon. These biscuits are super simple to make and a good excuse to use up that half-used containerContinueContinue reading “Tarragon Lemon Biscuits”

Red, White, and Brunch

The 2018 Winter Olympics are here and I have Olympic fever. So much so that I’ve been making all my food red, white, and blue in support of Team USA. I haven’t done this yet, but the idea of an Olympic brunch sounds AMAZING. I’m talking mimosas, eggs benedict, assorted pastries, AND a red, white, andContinueContinue reading “Red, White, and Brunch”

Cosmetics and Cooking

Okay, lady chefs. I find that there is a serious lack of discussion about hair/makeup/beauty products for women chefs. I mean, it’s winter in Michigan and I need a solid skin routine to not turn into a reptile. The kitchen is a hot and chaotic place and I needed to investigate a routine that wouldContinueContinue reading “Cosmetics and Cooking”

Dairy: Don’t Mind if I do!

There’s a lot of very bad nutrition information out there. Like really bad. Sometimes I can’t sleep at night bad. Usually written by people that know nothing about actual nutrition (bunch of Jon Snows). They have no degrees in the subject, no experience working with it or researching it, but what they do have isContinueContinue reading “Dairy: Don’t Mind if I do!”

Apple Cinnamon Oatmeal Bars

It’s freezing cold in Michigan (like NEGATIVE 10…WHAT IS THIS) and I think we could all use some healthy yet hardy oatmeal bars to start our day. This breakfast will fuel you through digging out your car and freezing your buns off on your morning drive to work. These can be made ahead of timeContinueContinue reading “Apple Cinnamon Oatmeal Bars”

Cozy Corn Fritters

I’m always trying to discover and create new plant-based recipes. I truly think the more vegetarian meals we eat, the more it benefits our health, our food industry, and our world. These corn fritters came out of the desire for a quick Mediterranean lunch, dinner, or appetizer. They have this delicious fresh flavor from theContinueContinue reading “Cozy Corn Fritters”