Get to Know Community Cook Jenn Tidwell
This California cook describes her style of cooking as Califusion Comfort Cuisine. Jenn likes to cook it all, from nutritious dinners to comfort food, plus decadent desserts! Here, she’s dishing about her unique cooking style.
Taste of Home: Tell us a little about you. Where do you live, who’s in your family and what do you do when you’re not cooking?
JT: I live near Sacramento in Fair Oaks, California, with my boyfriend, Steve, and my two girls; Kaia, 15, and Marlee, 8. I don’t think I’m ever not cooking. Cooking and creating recipes is something we do all the time. We love to cook as family.
TOH: How did your love of cooking get started? Who taught you?
JT: I have been baking with my mom and gram since I was a preteen, and my dad and I have always shared a passion for cooking. We’ve spent many hours in the kitchen together. The smell of chorizo brings me back to my childhood. We would make chorizo with eggs and potatoes for breakfast together, just like my gram made for my dad. As an adult, I elevated that dish and created my Chorizo and Grits Breakfast Bowl.
TOH: What inspires you to cook?
JT: I love food and cooking for others. Not only is cooking a creative outlet, I find it very therapeutic. I especially love creating new recipes. Many of them come from what I like to call “cabinet vibrations”: getting inspired by what I have on hand.
TOH: You love entering recipe contests! What was your proudest achievement?
JT: Out of hundreds entered, I have probably won somewhere around 50 contests. The contest I’m most proud of was Stanford’s Ultimate Burger Showdown. They flew me to Lake Oswego, Oregon, and treated me like a star. I won third place out of 10 finalists and won $1,000. Plus, they featured my recipe on their summer menu. My burger was topped with bacon and blue cheese, topped with a tomato jam and a schmear of mustard aioli. So good!
(Hey, Jenn! Be sure to enter Taste of Home‘s recipe contests, too!)
TOH: What recipe do you get asked to make the most?
JT: My Slow-Cooked Caribbean Pot Roast: there are lots of seasonings that create all that flavor but it’s essentially an easy dump-and-go dinner.
TOH: What do you enjoy most about being a Community Cook?
JT: It’s just that, the community. I find inspiration through my fellow Community Cooks’ recipes. They motivate me to be creative when I’m developing new recipes, which is also a hobby of mine.
TOH: What’s your desert-island meal—the one you could eat over and over again and never get tired of?
JT: A classic charcuterie board, loaded with meats, cheeses, fruits, olives, nuts, dips and crackers. I can just picture sitting on a deserted beach, noshing away on a plate full of all my favorite snacks.
Try One of Jenn's Recipes Today
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From her hometown in Fair Oaks, Jenn adds a California flair to everything she cooks. With simple prep and fresh ingredients you can practically feel the sunshine in every bite. Check out our Q & A with Jenn to find out what inspires her culinary masterpieces.
Mediterranean Cobb Salad
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California
Barbecue Pork Tacos with Apple Slaw
We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. —Jenn Tidwell, Fair Oaks, California
Terrific Turkey Enchiladas
Enchiladas are a favorite dish in our home. Our little girl, who calls them laladas, especially loves them. This is a really tasty take on the classic southwestern dish. —Jenn Tidwell, Fair Oaks, California
Sausage-Rice Phyllo Casserole
I created this recipe to use ingredients I had stocked in my kitchen. You can mix up the herbs and spices to fit any taste. Add rosemary or cayenne to give it a little more kick. —Jenn Tidwell, Fair Oaks, California
Chorizo & Grits Breakfast Bowls
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California
Buttery Herb Roasted Chicken
Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. —Jenn Tidwell, Fair Oaks, California
Ham & Brie Pastries
Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper. —Jennifer Tidwell, Fair Oaks, California
Creamy Pesto 'n Bacon Eggs Benedict
One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
Chopped Greek Salad
While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. —Jennifer Tidwell, Fair Oaks, California
Vanilla Bean Cheesecake with Chocolate Ganache
This recipe is the most recent cheesecake I gave to my mother for her birthday, and we all just loved it...too much! There's a hint of orange in the chocolate crust that makes every bite worth savoring.—Jenn Tidwell, Fair Oaks, California
Rosemary-Lemon Chicken Thighs
A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. —Jennifer Tidwell, Fair Oaks, California
Lemon-Roasted Asparagus
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Veggie-Topped Polenta Slices
This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. —Jenn Tidwell, Fair Oaks, California
Baked Creamy Spinach Dip
I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips. —Jenn Tidwell, Fair Oaks, California
Pressure Cooker Caribbean Pot Roast
This dish is definitely an all-year recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. —Jenn Tidwell, Fair Oaks, California
Sweet Potato Frozen Yogurt Pops
Once I had my little girl I quickly became really creative in the kitchen, needing to have healthy foods on hand. These frozen treats turned out to be a favorite and are a staple in our home. —Jenn Tidwell, Fair Oaks, California
Wilted Arugula Salad
Radishes and tomatoes bring Christmasy red color to this medley. But it’s so good, you’ll want to enjoy it throughout the year.
Homemade Biscuits & Maple Sausage Gravy
I remember digging into flaky, gravy-smothered biscuits on Christmas morning and other special occasions when I was a child. What a satisfying way to start the day! —Jenn Tidwell, Fair Oaks, California
Dark Chocolate Croissant Bread Pudding
Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
Herbed Butternut Squash
This is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house. —Jenn Tidwell, Fair Oaks, California
Butternut Squash, Cauliflower & Beef Shepherd's Pie
I love to get creative with classic dishes, such as this colorful version of shepherd's pie. Adding squash and cauliflower boosts the nutritional value and cuts the calories. —Jenn Tidwell, Fair Oaks, California
Pancetta-Wrapped Shrimp with Honey-Lime Glaze
Requested every year by my family during the holidays are these shrimp appetizers. We're all familiar with bacon-wrapped shrimp bites, but our version uses pancetta and a honey-lime cilantro glaze. —Jenn Tidwell, Fair Oaks, California
Lemon-Butter Brussels Sprouts
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California
Poached Eggs with Tarragon Asparagus
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.—Jennifer Tidwell, Fair Oaks, California.
Pressure-Cooker Mushroom Chicken and Peas
Some amazing fresh mushrooms at our local farmers market inspired this dish. Start with the best ingredients and you can’t go wrong. —Jenn Tidwell, Fair Oaks, California
Triple Pear Pie
One year, I won a giveaway and received three kinds of pears. After sharing a few with family, I used the rest to prepare a pie for our dessert at Easter that year. Put this together with some vanilla ice cream and it's the perfect pairing! —Jenn Tidwell, Fair Oaks, California
Herbtastic Pork Chops
Pork chops can be prepared numerous ways but there's no easier preparation than smothering them with fresh herbs straight from the garden and firing up the grill. Add sliced summer squash to round out the meal. —Jenn Tidwell, Fair Oaks, California
Lemon Herb Quinoa
My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
Zucchini and Corn-Stuffed Chicken
“This recipe honestly could not be easier to make and the flavors just burst,” writes Jenn Tidwell from Fair Oaks, California. “I like to serve it with pasta or rice.”
Slow-Cooker Mushroom Chicken & Peas
Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong. —Jenn Tidwell, Fair Oaks, California
Spiced Mashed Sweet Potatoes
I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table. —Jenn Tidwell, Fair Oaks, California
Chocolate Croissant Bread Pudding
I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it. —Jenn Tidwell, Fair Oaks, California
Pumpkin Soup with Sourdough Sage Croutons
We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe—it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. —Jenn Tidwell, Fair Oaks, California
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