Join Jen Carlson as she shares the faithfulness of God through life's trials and encourages simple, heartfelt hospitality. Even if you're not a natural planner, Jen offers easy practical tips for creating simple yet delicious recipes that can feed a crowd. Jen gives advice on creating a welcoming space with interior design ideas, cozy lighting, and good music. Plus, she shares how her hospitality influencers inspired her along the way. You'll be inspired too! We're so glad you're here!
Hysa House Instant Pot Taco Chicken
By Jen Carlson
Ingredients:
2 pounds chicken thighs (boneless skinless)
2 teaspoons salt
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
1-2 teaspoons ground cumin
1-2 teaspoons dried oregano
1-2 teaspoons sweet paprika
Cracked pepper to taste
Serve with:
Taco salad bar or Mexican rice & beans
Directions:
1. Put the raw chicken and spices in the Instant Pot, seal the lid, and run on high pressure for 20 minutes.
2. Release pressure after time is up, and shred lightly with two forks, mixing meat into all the juices. (If not tender enough to shred, cook on high pressure for 5 more minutes.)
Hysa House Banana Muffins
Makes 24-30 mini muffins - by Jen Carlson
Ingredients:
2 cups oat flour
generous ¼ cup maple sugar
1 teaspoon baking soda
½ teaspoon pink Himalayan salt
3 ugly ripe bananas
2 eggs
¾ cup avocado oil
2-3 tablespoons milk
1 tablespoon apple cider vinegar
Serve with:
Ice cream (optional)
Directions:
1. Preheat the oven to 425°.
2. Mix all ingredients together in a bowl by hand, or hand mixer, or blend in a high-powered blender (Vitamix, Blendtec, et al). If using a blender, stir in the baking soda by hand after everything else is mixed.
3. Scoop into mini muffin tins lined with papers or sprayed with non-canola oil spray. Bake for 18 minutes.
You can find my Grandma’s original recipe, and another take of my version (with maple extract) here:
Hysa House Spaghetti for a Crowd
By Jen Carlson
Ingredients:
2 tablespoons olive oil
4 pounds ground beef
4 teaspoons salt
Generous sprinkle of oregano
Generous sprinkle of basil
1 tablespoon whole fennel seed
Generous dusting of garlic powder
Generous dusting of onion powder
2 15-ounce cans diced tomatoes
2 15-ounce cans tomato sauce
1 can tomato paste
1 generous glut of white wine
2 bay leaves
1 heaping soup-spoon full of beef Better Than Boullion
Serve with:
3 packs of 365 brand gluten free spaghetti or penne
2 bags of frozen peas, heated and buttered/salted OR a giant salad (boxed spring greens + toasted pumpkin or sunflower seeds + treat fruit + raisins + Everyday Dressing)
Warm bread
Directions:
1. Brown meat in large Instant Pot. Add sauce ingredients. Bring to a simmer and cover and set on high. Slow cook at least 2 hours or until 5 minutes before serving.
2. Right before serving, set on simmer again. **OR, if short on time, just pressure cook on high for 15 minutes!
Everyday Dressing
By Jen Carlson
Ingredients:
⅔ cup apple cider vinegar
½ tsp salt
½ - ¾ cup maple syrup (to preference)
2 teaspoons dry mustard or 2 tablespoons yellow or brown mustard
¼ cup onion (red will make dressing a lovely blush pink)
1 clove garlic
Optional winter addition: zest of 1 orange
Also optional: 3 tablespoons poppy seeds
2 cups olive oil or avocado oil.
Directions:
1. Blend all ingredients except the oil in a Vitamix or other blender until smooth.
2. With motor running, slowly pour in 2 cups olive oil or avocado oil.
3. Keeps well in refrigerator for up to 2 weeks.
Dessert Options:
Boxed Open Nature gluten free brownie mix from Safeway
Jen’s Oatmeal Raisin Cookies (gluten and dairy free)
Makes 20ish - by Jen Carlson
Ingredients:
½ cup + 2 tablespoons ghee (room temperature) (or butter if you don’t need these to be dairy free)
½ cup maple or brown sugar
1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
1 cup oat flour
1 ¼ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
1 big handful raisins
Directions:
1. Mix everything together in a medium sized bowl with a hand mixer or by hand until it pulls together. (If it doesn’t pull together but stays dry and crumbly, add a little more ghee.)
2. Use a cookie (small) scoop to make 20-ish cookies on parchment lined cookie sheets (2). Press each cookie down with wet hands.
3. Bake 10 minutes at 350° (preheated). Remove to cooling rack immediately (carefully). Cookies will be crumbly until fully cool but then will be crisp on the outside, soft in the middle.
Ginger Lace Cookies
Makes 4 dozen - by Jen Carlson
Ingredients:
2 ¼ cup oat flour (Can grind oats in Vitamix, but store bought oat flour works too if sifted.)
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon salt
¾ cup butter
Slightly less than ¾ cup maple sugar
1 egg
⅛ cup maple syrup
Directions:
1. Preheat oven to 350°.
2. Mix first 6 dry ingredients together. Set aside.
3. Beat softened butter with maple sugar. Add egg and maple syrup. Mix until blended.
4. Slowly add dry ingredients and stir until just mixed.
5. Drop by teaspoonfuls on to a cookie sheet. Bake 10 minutes.
Other recipe mentioned during episode:
Mom Trudy’s Swedish Pancakes
By Jen Carlson
Ingredients:
3 eggs
¾ cup flour (If making gluten free, use oat flour.)
1 ¼ cups milk
1 teaspoon butter, melt and cook a bit
Salt – just a dash
Serve with:
Jam and sour cream or berry sauce or syrup
Directions:
1. Use a nonstick pan on medium high heat. Pour batter and lift pan side to side to spread batter.
2. Cook until bubbles begin and edges start to cook through. Flip and cook until browned. Repeat with remaining batter.
Recommended items:
Jazz piano album -
The best gluten free pastas! 365 brand penne and spaghetti. |
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