SPICY VODKA SAUCE

SPICY VODKA SAUCE

 INGREDIENTS: 1/4 cup olive oil, 2 tbs butter, 1 head chopped garlic, 1 large chopped shallot, 1 cup chopped mushrooms, 28 ounce can of crushed tomatoes, 1 cup chicken stock, 1 cup vodka, 1 cup heavy cream, 1 tbs basil, crushed red pepper, and parsley, 2 tbs chili garlic sauce

Garnish: Fresh basil

Cook the garlic & shallot in the butter and oil for 5 minutes, add the mushrooms and cook for another 5 minutes. Add everything else and simmer on a low heat for an hour. 

After an hour, I put meatballs in it and let them cook for another hour. I put the meatballs and sauce over steamed broccoli. My family ate it over fresh tortellini's. If you don't like it too spicy, skip the chili garlic sauce. 

RED WINE STEAK SAUCE

 RED WINE STEAK SAUCE

INGREDIENTS: 3/4 cup red wine, 1 large chopped shallots, 1/2 tsp salt, pepper and thyme, 1 bay leaf, 2 cups beef stock, 1 tbs butter

Boil the wine, shallots & herbs then reduce to a medium heat and cook until the wine mix is reduced in half. Add the stock and continue to cook until this is reduced in half. Strain the herbs and shallots out of the mix. Add the butter and pour over the steak!

SASSY SHRIMP, SPINACH & SHALLOTS

SASSY SHRIMP, SPINACH & SHALLOTS

INGREDIENTS: 

Spinach mix: 1/2 red onion, 1 bag of baby spinach, 1 tbs butter, 1 tbs olive oil, 6 cloves of chopped garlic

Shrimp: 8 large shrimp, 2 tbs butter, 1 tsp of pork seasoning (any type of red, salty seasoning will do), 1/2 cup fried shallots (I bought mine at an Asian market), 2 tbs grated parmesan cheese, 1 cup bean sprouts

Garnish: Sweet Thai Chili Sauce

Sauté all the spinach ingredients in one pan.

Season the shrimp with the seasoning & cheese and fry in the oil until almost done in a separate skillet. Add the shallots and bean sprouts and heat thoroughly.

Pour a glass of wine and enjoy!

ROASTED GARLIC TOAST POINTS

 ROASTED GARLIC TOAST POINTS

INGREDIENTS: Sliced french or ciabatta bread, roasted garlic, mozzarella, fresh chopped basil and cilantro, roasted garlic infused olive oil

We roasted a bulb of garlic in olive oil, layered some mozzarella, fresh herbs, some garlic pieces and drizzled a little oil on top before we baked it for 10 minutes. 

There are so many variations to this appetizer. You could add tomatoes or prosciutto...the options are endless!

BAKED SAUSAGE & PEPPERS

 BAKED SAUSAGE & PEPPERS

INGREDIENTS: 4 hot Italian sausages taken out of casing and broken part, 1 yellow and orange bell pepper, 1 large onion, 4 small potatoes sliced thin (I used purple ones because they were pretty), 1/4 cup olive oil, 1 tsp salt and crushed red pepper, 1/4 cup fresh oregano (dried will do) 

Bake in a 350 oven for 1/2 hour. My husband likes to put it on a hunk of french bread and melt some cheese on top!

TAMARIND & LEMONGRASS CHICKEN STIR FRY

 TAMARIND & LEMONGRASS CHICKEN STIR FRY

INGREDIENTS: Chicken mix: 2 packs boneless, organic chicken thighs cut into pieces, 2 tbs oyster sauce, 3 tbs brown sugar, 2 tbs crushed red pepper, 2 tbs crushed garlic, 2 tbs lemon grass paste, 2 tbs sesame oil.

Sauce: 1/2 cup chicken stock & 3 tbs tamarind chutney.

1/4 cup light olive oil.

Vegetables: 1 carrot, 1 bunch of asparagus, 1 red pepper and 6 cloves chopped garlic.

Garnish: 1 cup fresh cilantro. 

Put the chicken mix in a freezer bag and marinate for at least one hour. Heat up the sauce and set aside. Slice the veggies into match stick pieces. 

Heat the oil and sauté the veggies until soft. Set aside. Drain the chicken mix and sauté on a high heat until cooked thoroughly. Add veggies and sauce, garnish with cilantro and put over rice. 

SIMPLE FRIED RICE

 SIMPLE FRIED RICE

INGREDIENTS: 2 cups cooked rice (I used leftover rice from Thai takeout),  3 celery stalks, small purple onion, 2 eggs, 1/4 cup light olive oil, 3 tbs soy sauce, 1 tsp black pepper, 1/2 cup chopped cilantro

Sauté the celery and onion in the oil until soft, add the eggs and cook for 2 minutes, add the rest of the ingredients and keep mixing for another 5 minutes. 

STUFFED CABBAGE ROLL SOUP

 STUFFED CABBAGE ROLL SOUP

INGREDIENTS: Stuffing: 2 shallots, 1 carrot, 6 cloves of garlic, 1 small purple onion, 1 tsp black pepper, 2 tbs oyster sauce, 1 pound ground pork.

1 head of cabbage.

Stock: 1/2 - 3/4  cup of chicken paste (bouillon cubes also work), 3 scallions, 4 cups sliced mushrooms, 1 cup cilantro, 1 cup sliced tomatoes, 1 tbs salt and pepper, 4 tbs tamarind chutney.

Cut the core out of the cabbage and discard then boil the remaining cabbage in a large pot. Remove the leaves as they fall off and set aside. Once most of the cabbage is done, remove whatever is left and add all of the ingredients listed under 'stock' to the cabbage water.

In a food processor, mince the shallots, carrot, garlic and onion. Mix with with pepper, oyster sauce and pork. 

Slice 2 or 3 of the largest leaves into thin slices to use to tie around the rolls. Fill a piece of cabbage with some of the pork mix and roll like a cigarette. Tie one of the thin pieces of  cabbage around the roll to hold it together. Once the stock tastes the way you like it, gently place the rolls into the stock and simmer for 30 minutes. 

GRILLED CHICKEN SALAD

GRILLED CHICKEN SALAD

INGREDIENTS: 4-6 pieces of grilled chicken thighs taken off the bone and chopped into bite sized pieces. 3 cups chopped raw broccoli, 4 chopped small kosher dill pickles, 1 cup chopped cherry tomatoes, 1/2 cup chopped purple onion, 4 chopped celery stalks, 1 cup mayonnaise, 1/4 cup dijon mustard, 1 tsp black pepper, 1/4 cup pickle juice, 1/2 cup fresh basil.

Garnish: Crispy bacon.

Mix everything and enjoy!

I put it over lettuce but it's great on grilled rye bread with melted Swiss cheese.  

PASTA PRIMAVERA

PASTA PRIMAVERA

INGREDIENTS: Veggies: 2 cups each broccoli, cauliflower, and zucchini. 1 bulb chopped garlic, dozen cherry tomatoes cut in half, 1 tbs onion salt and pepper, 1/2 cup olive oil

Sauce: 6 cloves chopped garlic, 1/4 cup olive oil, 2tbs butter, 3 chopped scallions, 6 cups chicken stock, 1 tsp Italian seasonings, 1 tsp crushed red pepper and 1/2 cup grated parmesan cheese. 

1 pound pasta. 

 Garnish: 2 cups fresh basil & parmesan cheese

Cook all the veggie ingredients on a foil lined baking sheet for 30 minutes in a 375 oven.

Sauté the garlic and scallions in the oil and butter for 5 minutes then add the rest of the ingredients.

Cook 1 pound of your favorite pasta.  Mix everything together and top with basil and cheese. 

VEGGIE STUFFED PORTABELLO MUSHROOMS

VEGGIE STUFFED PORTABELLO MUSHROOMS

INGREDIENTS: 4-6 portobello mushrooms (remove stem and scrape out dark brown hairs), 1 small chopped white onion, 6 cloves chopped garlic, 1 cup chopped cabbage, 1 bag of baby spinach, olive oil, 1 tsp salt, 1 tbs crushed red pepper, 1-2 cups shredded mozzarella, red seasoning (I used a salmon seasoning)

Sauté the veggies and garlic in 1/4 cup olive oil. Add crushed red pepper & salt. Hallow out shrooms, spray the inside with some olive oil, fill with the veggies, top with cheese and a red seasoning, bake uncovered 30-40 minutes on 325.

ENJOY!!!!

 

ARTICHOKE PESTO

 ARTICHOKE PESTO

INGREDIENTS: 2 cups fresh basil, 2/3 cup olive oil, 8 cloves garlic, 1/2 cup grated parmesan cheese, 2 tbs marinated sun-dried tomatoes, 1 tbs crushed red pepper, 1 can drained artichoke hearts, 1/4 cup water

Sauté the garlic in half of the oil until lightly brown, put everything but the remaining oil in a food processor. As the pesto is mixing, slowly add the rest of the oil.

Great on crackers, fish, chicken & even caprese!

PROSCIUTTO WRAPPED MOZZARELLA

 PROSCIUTTO WRAPPED MOZZARELLA

INGREDIENTS: 12 slices prosciutto, 12 thin slices of buffalo mozzarella, small jar of marinara sauce, dozen basil leaves, 2 scallion cut into a dozen pieces

Put a little sauce on the bottom of a glass baking pan, put a piece of mozzarella, basil and scallion in a piece of prosciutto, wrap it like a little cigarette, top with more sauce, cover and bake for 30 minutes on 325.

Great appetizer!!!

CHUNKY BUTTERNUT SQUASH SOUP

CHUNKY BUTTERNUT SQUASH SOUP

INGREDIENTS: 

-2 tbs butter, 2 tbs olive oil, 1 cup chopped celery, 1 head of chopped garlic, 2 cups mushrooms, 1 chopped onion & 1 pound chopped butternut squash (I bought it already cut up)

-1 can coconut milk, 5 cups chicken broth, 2 tbs cilantro, 2 tbs garlic chili sauce, 2 tsp red curry paste

Sauté the veggies in the butter & oil for 10 minutes, add all the liquid and seasonings and simmer half hour (or until squash is soft)

Great flavor & a little spicy!

 

SPAGHETTI SQUASH CAPRESE BOAT

SPAGHETTI SQUASH CAPRESE BOAT

INGREDIENTS; 

1 spaghetti squash, olive oil, s/p.  

1st Mix:  4 tbs olive oil, 2 tbs butter, 6 cloves garlic, 2 chopped celery stalks, 1 chopped onion, 2 cups chopped cauliflower, 1 tsp salt & pepper, 1 tbs dried basil.  

2nd Mix: 1 cup shredded mozzarella, 1/2 cup grated parmesan, 8 sliced cherry tomatoes, 1/2 cup fresh basil, 3/4 cup half and half

Garnish: Balsamic glaze

-Microwave squash for 5 minutes. Cut in half, discard the seeds, brush a little salt, pepper and olive oil on the inside of the squash. Place skin side up on a foil lined cookie sheet and bake for 40 minutes at 400. When it's done, use a fork to get the squash out.

-While it's cooking, sauté oil, butter, garlic, onions, celery and cauliflower until soft (about 10-15 minutes) Add the squash and the 2nd mix ingredients and mix well on a low heat for 5 minutes. 

-Fill the shells with the stuffing and bake in a 350 oven for 20 minutes. 

-I garnished with the balsamic glaze to stick with the Caprese theme. 

EGGPLANT FLORENTINE

 EGGPLANT FLORENTINE

INGREDIENTS: 

-4 small eggplants peeled and sliced the long way about 1/4 inch thick. S/P, cooking spray & olive oil

-Sauce:  1 cup heavy cream, 1/2 cup chicken stock, 6 cloves crushed garlic, 2 tbs butter, 1 tsp salt & pepper, 1/2 cup parmesan cheese, 2 tbs chili garlic sauce

-Stuffing: 6 cloves chopped garlic, 1 chopped onion, 4 tbs olive oil, 6 ounces chopped mushrooms, 1 pound ground beef, 2 tbs basil, 1 tbs salt & pepper. 1 large bag of baby spinach. 

-Garnish: parsley, chopped tomatoes and a little shredded mozzarella

Spray a foil lined cookie sheet. Roast sliced eggplant that has salt, pepper and olive oil lightly sprinkled on top in a 425 oven for 20 minutes turning half way.

Sauce: Sauté garlic in butter for 3 minutes, add rest of ingredients and simmer for 20 minutes.

Stuffing: Sauté the garlic & onion in the olive oil for 3 minutes, add the mushrooms and cook for 3 more minutes. Add the ground beef and spices and cook until almost done. Set aside. Add the spinach to the pan and cook until wilted. Add a little butter to the pan if it needs a little moisture. 

Layer a piece of eggplant, the beef mix, the spinach and then another slice of eggplant. Pour sauce over top. Add your garnish. Cover and bake for 1 hour at 350. 

CHICKEN FAJITAS

 CHICKEN FAJITAS

INGREDIENTS: 1 pound boneless chicken tenders, 1/4 cup olive oil, 1/2 cup fresh lime juice, 1 tbs each oregano, garlic powder, cumin and black pepper. 1 tsp each salt and cayenne. Marinate 30 minutes. 

4 assorted color bell peppers, 1 large white onion, 6 cloves garlic, 1/2 tsp each salt and pepper and 4 tbs olive oil.

Garnishes: Sour cream, salsa, avocados, shredded cheese....whatever excites you!

Marinate the chicken and set aside. Sauté the peppers, onions and garlic in the oil. Add salt and pepper and keep stirring until the peppers get a little brown. Set aside.

Drain the chicken and fry on a high heat. When cooked, add the peppers and sauté for 3-5 minutes. 

Add your favorite toppings and either wrap in a shell or add to a salad!

SWEDISH MEATBALLS

 SWEDISH MEATBALLS

INGREDIENTS: 

Sauce: 6 cloves chopped garlic, 1 chopped purple onion, 1 chopped white onion, 2 tbs butter, 2 tbs olive oil, 1 tbs balsamic vinegar,  3 cups beef stock, 1 cup heavy cream, 1 tbs dijon, 2 tbs  Worcestershire Sauce, 1 tsp black pepper, 1 tbs parsley, 1/4 cup bourbon, 1 tbs garlic chili sauce.

Meatballs: 1 pound meatloaf mix, 2 tbs parsley, 1 egg, 1 tsp each garlic powder, onion salt, nutmeg and allspice. 1/4 cup bread crumbs, 1/4 cup parmesan cheese, 1/4 cup heavy cream & 1/4 cup water.

Cook the onions, garlic, oil and butter on a medium low heat for 15 minutes. Add balsamic and cook another 5 minutes. Add the rest of the ingredients and simmer. 

Mix all of the ingredients for the meatballs and add to the sauce. Simmer for 15 minutes. 

Garnish with parsley.

Put over noodles if you'd like. I put mine over sautéed cabbage. 

RICE VINEGAR DRESSING

 RICE VINEGAR DRESSING

INGREDIENTS: 2 ounces garlic infused olive oil, 1 1/2 ounces rice vinegar, 1/2 tsp each salt, pepper and sumac, 4 cloves crushed garlic.

It's simple, a little sweet and very tasty. If you don't have garlic infused oil, regular olive oil is fine. I made a shredded cabbage salad to put this dressing over. It was light and refreshing!

NITER KIBBEH (ETHIOPIAN BUTTER)

 NITER KIBBEH

INGREDIENTS: 1 pound salted butter, 1/4 cup chopped yellow onion, 3 tbs crushed garlic, 2 tbs grated ginger, 1 cinnamon stick, 1 tsp whole black peppercorns, 1 tbs cardamon, 1 tbs cloves, 1 tbs fenugreek powder, 1 tsp coriander, 1 tsp oregano, 1/2 tsp cumin, 1/4 tsp nutmeg, 1/4 tsp turmeric. 

Melt the butter in a saucepan. Add everything and simmer for an hour. Keep it on low heat and watch it so it doesn't burn. Let it cool for an hour. Strain the butter into a glass jar and refrigerate. The flavor is unbelievable and I've used it for several dishes.

ETHIOPIAN INSPIRED BEEF TENDERLOIN

 ETHIOPIAN INSPIRED BEEF TENDERLOIN

INGREDIENTS: 4 tenderloin steaks cut in cubes, 2 tbs canola oil, 1 tbs each salt, pepper & Berbere. (this is an Ethiopian spice I was able to get at a local spice store) 2 cups cut up broccoli rappis, 2 tbs Niter Kibbeh (this is an Ethiopian butter I couldn't find so I made it myself-recipe also on my blog. you could always use regular butter), 1 chopped red onion, 4 cloves chopped garlic, 2 tbs grated fresh ginger, 2 minced jalapeños, 1 tbs rosemary, 1/2 tsp cumin (if you don't use the niter, I'd use 1 tbs cumin), 1/2 cup crushed tomatoes, 2 tbs red wine vinegar, 2 tsp dijon vinegar, 2 chopped large tomatoes, 2 tbs cilantro. 

1. Cut up the meat and put salt, pepper and Berbere on it. Let it sit out for 1/2 hour while you prep some of the other stuff. Then sauté the meat in the oil for 2 minutes then set aside.

2. Sauté the rappis in the same pan for 4 minutes. Set aside.

3. Add niter (or butter) onion, garlic, ginger & jalapeño and cook for 3 minutes.

3. Add rosemary & cumin and cook 1 minute. 

4. Add crushed tomatoes, vinegar, dijon, another tablespoon of Berbere, and the rappis and cook for 3 minutes.

5. Finally add the meat, tomatoes and cilantro and cook another 3 minutes. 

I know there are a lot of ingredients and steps to this dish, but it is so worth it! It doesn't take long to cook and the meat was unbelievably tender and delicious. 

Enjoy!!!

FOSSOLIA (ETHIOPIAN FRENCH GREEN BEAANS)

 FOSSOLIA

INGREDIENTS: 4 tbs olive oil, 1 sliced yellow onion, 6 cloves minced garlic, 1/3 cup grated ginger, 1 pound french green beans, 1 tomato, 1 tsp each rosemary, basil and thyme, 1/2 tsp each salt and cumin

Sauté the onion in the oil for 5 minutes, add the garlic and ginger and cook for another 2 minutes. Add everything else and cook until beans are soft. (about 10 minutes)

This dish has excellent flavor!

ATKILT (ETHIOPIAN CABBAGE/POTATO STIR-FRY)

 ATKILT

INGREDIENTS: 2 tbs olive oil, 1 tsp each crushed garlic, grated ginger, turmeric and cumin.  1/2 purple onion, 2 chopped carrots, 6 small potatoes cut in half, 1 cup chopped cabbage, 1 cup vegetable broth, 1 tsp each turmeric,  salt and  black pepper. 

Sauté the onion in the oil and 1st 4 spices for 3 minutes. Add the carrots, potatoes,  another teaspoon of turmeric and the broth and cover for 10 minutes. Add the cabbage, salt and pepper and cook for another 5 minutes.  

This dish has great flavor!!!

GOMEN (ETHIOPIAN SPINACH & KALE)

 GOMEN

INGREDIENTS: 3 tbs butter, (I used Niter Kibbeh which is an Ethiopian butter that I made in advance. It was a process but I couldn't find anyone who sold it) 1 pound spinach, 1 pound kale, 1 large chopped onion, 2 cloves minced garlic, 2 tsp grated ginger, 1 tsp each cumin, coriander and salt.

Sauté the onion, garlic and ginger in the butter for 5 minutes, add the greens and the spices and cook until wilted.   It had a really great flavor!

TIMATIM SALATA (ETHIOPIAN TOMATO SALAD)

 TIMATIM SALATA

INGREDIENTS: 4 tomatoes, 1/2 red onion, 2 diced jalapeños, 3 celery stalks.

Dressing: 1/4 cup light olive oil, 3 tbs red wine vinegar, 1/8 cup fresh lemon juice, 3 cloves crushed garlic and 2 tsp Berbere.

*Berbere is a crucial spice to a lot of Ethiopian dishes. I found it at a local spice store. It has a kick!

I only used 2/3's of the dressing. Add more tomatoes if you want to use it all up!

CREAMY CAESAR

 CREAMY CAESAR

INGREDIENTS: 4 cloves crushed garlic, 1/2 tsp each salt and pepper, 1 tsp Worcestershire sauce, 1/4 cup fresh lemon juice, 1 tsp dijon mustard, 1/2 cup mayonnaise, 2 tbs grated parmesan cheese, 1/4 cup olive oil. 

Mix everything together and refrigerate. Can be used in salads, on meats and even drizzled on roasted veggies!

SAUSAGE ROLLS

SAUSAGE ROLLS

INGREDIENTS: 3 tbs olive oil, 1/2 cup chopped onion, 1/2 cup chopped fennel, 2 chopped celery stalks, 6 cloves minced garlic, 1 minced jalapeño,  3 hot Italian sausage links broken into little pieces, 1/4 tsp anise, 1 tsp everything bagel seasoning, 2 tsp Worcestershire sauce, 2 tbs parmesan cheese, 6 Napa cabbage leaves.

Garnish:  shredded Mexican cheese and chili garlic sauce.

Sauté the the onion, fennel, celery, garlic, & jalapeño in the olive oil for 5 minutes, add the sausage and cook until no longer pink. Add the anise, bagel, Worcestershire & parmesan cheese and heat thoroughly. Line a cookie sheet with foil that is sprayed with cooking spray, Line up the leaves, fill them with the mix, top with Mexican cheese and bake at 350 for 15 minutes. Top with chili garlic sauce or salsa and roll. I sprinkled cayenne on top to make it prettier.  

*If you don't like fennel or anise, just skip them. It's great without!

WHITE CLAM SAUCE

 WHITE CLAM SAUCE

INGREDIENTS: 2 tbs butter, 2 tbs olive oil, 6 cloves chopped garlic, 1/2 chopped white onion, 2 Hot Italian sausage patties, 3 cans 6 1/2 ounce minced clams with juice, 1 can 15 ounce white clam sauce, 1/2 cup white wine, 1/2 can chopped unmarinated artichoke hearts, 1 tbs each crushed red pepper, basil and parsley, 3 tbs grated parmesan cheese. Garnish: shredded parmesan from a block of cheese.

Sauté the garlic & onion in the oil and butter for 5 minutes. Break up the sausage, add to the pan and brown for another 5 minutes. Stir regularly. Add everything else but the grated cheese and cook for 10 minutes. Add the grated cheese and stir. 

We put it over spiral zucchini to make it gluten free but I imagine most of you would enjoy it over pasta!

FRIED PLANTAINS

 FRIED PLANTAINS 

INGREDIENTS: 2 plantains sliced on the diagonal. (You need to wait until they are no longer green. They need to be at least yellow if not a little blackish brown. The darker they get, the sweeter they are.) Enough canola oil to cover the bottom of your frying pan. A little sea salt to taste. 

Fry the plantains in a little canola oil on a high heat for 60-90 seconds per side. Drain on a paper towel. Sprinkle a little dusting of salt (optional). The salt gives it a really great sweet and salty flavor and is how we prefer it. 

NO BEAN CHILI WITH A KICK

 NO BEAN CHILI WITH A KICK

INGREDIENTS: 2 tbs butter, 4 tbs olive oil, 1 head of chopped garlic, 1/2 chopped onion, 2 diced jalapeños, 2 hot Italian sausage patties, 1 pound meatloaf mix, 1 can fire roasted diced tomatoes, one 6 ounce can of tomato paste, 1/4 cup chili seasoning, 1/4 cup dark chili powder, 1/8 cup Worcestershire sauce, 2 tbs cumin, 2 tbs oregano, 1 cup beef broth.

Garnish: sour cream, shredded mozzarella & fresh cilantro

Sauté the garlic & onion in the oil and butter for 3 minutes, add the jalapeños and cook for another 3 minutes, break up the sausage patties and meatloaf mix and continue to cook and stir until the meat is no longer pink. Add everything else, bring to a boil, then cover and simmer for half hour.

Add the garnish that excites you and enjoy!

MEDITERRANEAN GREEN BEANS

MEDITERRANEAN GREEN BEANS

INGREDIENTS: 1 chopped shallot, 6 cloves chopped garlic, 4 tbs olive oil, 1 pound green beans, 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp allspice, 1 tsp crushed red pepper, 1/2 tsp salt, 3/4 cup chicken stock,1 cup chopped tomatoes

Sauté the shallot and garlic in the olive oil for 5 minutes. Add everything else, mix thoroughly, bring to a boil, then simmer covered for 20-30 minutes. 

SHRIMP SCAMPI

 SHRIMP SCAMPI

INGREDIENTS: Shrimp: 1 pound peeled shrimp, 1/3 cup parmesan cheese, 1/3 cup bread crumbs or panko (can use gluten free) 2 tbs dried parsley, 2 tbs garlic powder, 1 tbs black pepper, 1 tsp paprika

 Sauce: 4 tbs butter for sauce and 2 tbs butter and olive oil for frying shrimp. 8 cloves chopped garlic, 1 tsp each thyme, parsley, tarragon, pepper, 1/4 cup lemon juice, 1/2 cup chicken stock, 1/3 cup marsala wine

1 pound of pasta. You choice.

Garnish: 1/2 cup fresh parsley and parmesan cheese

Dust the shrimp with the spices, cheese and bread crumbs. 

Sauté the garlic in the butter until soft and add everything else. Simmer for 20 minutes. 

Heat water for pasta.

Heat a skillet on a medium high heat, add oil and butter, add the shrimp and cook until the shrimp is no longer pink and a little crispy on both sides. Add the sauce, turn on medium low and simmer for 5 minutes.  

Add everything and garnish with parsley!

BRUSCHETTA BOAT

 BRUSCHETTA BOAT

INGREDIENTS: 1 loaf of french, Italian or ciabatta bread. 1/2 cup olive oil, 10 garlic cloves, 1 cup diced tomatoes, 1/2 cup chopped basil, 1/3 cup grated parmesan cheese

Roast the garlic in the oil, cool and then smash the garlic with a fork. Cut a valley in the bread - making sure you don't cut through to the bottom. Line the bottom of the valley with the smashed roasted garlic. Fill the hole with the tomatoes and basil. Pour the remaining oil in and around the whole loaf of bread. Sprinkle the parmesan cheese on top. Bake for 10 minutes on 325. 

SHRIMP & PINEAPPLE STIR FRY

 SHRIMP & PINEAPPLE STIR FRY

INGREDIENTS: 1 whole pineapple cut in half and middle scooped out. 1 LB shrimp peeled and cut in half, 2 cups chopped cabbage, 1 head of chopped garlic, 2 chopped scallions, 2 diced hot peppers, 2 cups cooked and cooled brown rice, 1-2 cups chopped pineapple, 4 tbs homemade teriyaki (bottled teriyaki or soy sauce can also work), 1 cup fresh cilantro. Sesame & avocado oil for cooking.

Fry the shrimp in sesame oil on medium high heat until no longer pink, set aside. Cook cabbage & garlic in some avocado oil until soft, add scallions and peppers and cook another few minutes. Add the rice to the mix, thoroughly mix and then flatten with your spatula so the rice gets crispy. Add shrimp, as much pineapple as you like (the more you add, the sweeter the dish will be), as much teriyaki as you like (I did about 1/3 cup) and the fresh cilantro. Fill your pineapple shell and enjoy!

CHICKEN CUTLETS IN SPICY CAPER SAUCE (GLUTEN FREE)

 CHICKEN CUTLETS IN SPICY CAPER SAUCE

INGREDIENTS:

Marinade: 1 pound boneless chicken pounded thin, 1 cup lemon juice, 1/4 cup olive oil, 3 tbs crushed garlic, 1 tsp salt & pepper

Coating: 12 ounce gluten free bread crumbs, 4 tbs grated parmesan cheese, 1 tsp black pepper, 2 tbs parsley

Sauce: 2 tbs olive oil, 6 cloves chopped garlic, 1/2 cup chopped purple onion, 1 cup chicken stock, 1 cup white wine, 1 tsp red pepper, 2 tbs capers

Canola oil for frying

Put the chicken in a freezer bag with the rest of the ingredients and marinade for several hours or overnight.

Drain the chicken and then dredge in the coating. Put in the refrigerator for at least an hour. Chilling the coated chicken keeps the bread crumb mix on the meat when you fry it. 

In a small saucepan, sauté the garlic and onions in the oil until soft. Add the rest of the ingredients and simmer. 

Fry the chicken in the canola oil about 5 minutes per side. Add the sauce and serve!

This turned out so much better than I expected. Hope you enjoy!

SPAGHETTI ALIOLI

 SPAGHETTI ALIOLI

INGREDIENTS: One head of garlic chopped small, 1 cup extra virgin olive oil, 2 cups chicken broth, 1 minced hot pepper or about 1 tbs dried crushed red pepper, 1/4 cup each fresh basil, oregano and parsley.

1 pound of spaghetti

Grated parmesan to garnish. 

*I don't add salt because chicken stock has salt in it as well as the parmesan cheese. I also put salt and a little canola oil in the water for the pasta. You could add a teaspoon of salt if desired.*

I sauté the garlic and pepper in the oil on low heat until they are soft. Don't burn the garlic. If using dried red pepper, don't add until you add the stock. I then added the stock and simmered it until the rest of dinner was ready - about 30-45 minutes. 

I drained the spaghetti and mixed everything together!

CHICKEN & ARTICHOKE FRENCH

 CHICKEN & ARTICHOKE FRENCH

INGREDIENTS:

Sauce: 6 cloves chopped garlic, 3 tbs butter, 1/2 cup sherry (I used cream this time), 1/2 cup white wine (I used chardonnay), 1 cup chicken stock, 1/2 cup fresh lemon juice, 1 tsp pepper, 1 tbs brown sugar

Flour mix: 3 cups flour, 1 tsp salt & pepper

Egg mix: 3 eggs, 1 tbs brown sugar, 3 tbs grated parmesan cheese (mix well)

Canola oil for frying

1 can 14 ounce artichoke hearts (5-7 count) - drained

1 pound boneless chicken breasts - pounded

Fresh parsley and a slice lemon to garnish

For the sauce, I sautéed the garlic in the butter until soft, mixed everything else and kept on a low simmer

Meanwhile, I heated enough oil to cover the pan, I dipped the chicken in the flour then egg and cooked on a high heat until browned (about 5 minutes per side) I drained the chicken on a plate covered in paper towels to remove the excess oil, transferred to a cookie sheet and then put in a preheated oven set at 200 while I did the same thing with the artichokes. When the artichokes were browned, I set them on some paper towels also but kept them out of the oven. I had a little excess oil in the pan so I discarded it in an old coffee can I reserve for extra cooking oil.

At this point I added the sauce to the pan on a medium low heat and tasted it again to make sure I liked it (which I did), added the chicken and artichokes and simmered for 10 minutes. 

I really like how this Rochester original turned out and I know you will too!

TANTALIZING THAI CHICKEN

TANTALIZING THAI CHICKEN

INGREDIENTS:  1 1/2 - 2 pounds boneless, organic chicken breasts sliced thin, 1/2 cup light soy sauce, 2 tbs crushed garlic, 1/3 cup canola oil, 8 ounces baby broccoli (broccolini) ends cut off and sliced lengthwise then cut in half, 6 cloves chopped garlic, 2 eggs, 1 tbs crushed red pepper, 1/3 cup Thai basil (regular basil works),  1/4 cup dark soy sauce, 1/4 cup light soy sauce, 1 tbs sugar, 1 tbs oyster sauce, 1 tbs white vinegar, 1 package rice noodles

-Marinate the chicken in 1/2 cup light soy sauce & crushed garlic for at least an hour.

-In a small saucepan, heat the 1/4 cup dark and light soy, sugar, oyster sauce and vinegar and simmer on low.

-Follow the directions to prepare the rice noodles. You can get them fresh or in a box.

-Stir fry the chicken in the oil on a high heat stirring regularly for 3-5 minutes then remove, sauté the broccolini, garlic and crushed red pepper for 3 minutes in the same pan (I used a wok), add the eggs and cook for another minute, add the chicken, sauce, basil and the noodles and heat thoroughly (about 3 more minutes) 

This is my children's favorite Thai dish, (pud see ew) and I wasn't sure what they'd think, but they loved it!!! 

 

LUSCIOUS LOBSTER & SHRIMP

LUSCIOUS LOBSTER & SHRIMP

INGREDIENTS: (sauce) 1/3 cup olive oil, 10 cloves peeled & chopped garlic, 2 chopped shallots, 1 peeled and chopped eggplant, 2 chopped scallions, one can of light coconut milk, 1 cup chicken stock, 2 tsp red curry paste, 2 tsp chili garlic sauce, 2 tbs fresh grated ginger, 1/3 cup fresh basil, 1/3 cup fresh cilantro.

Seafood: Meat from 2 lobster tails, 1 pound peeled shrimp, 2 tbs butter, juice of 1 lime, 1/2 tsp salt & pepper, 1/3 cup parmesan cheese.

-Marinate the seafood in the lime, salt and pepper and put in fridge. 

-In a pan, sauté the garlic, shallots, eggplant and scallions in the olive oil until soft. Add everything but the herbs and simmer on low. 

-Heat butter in a skillet, mix the parmesan cheese in the bowl with the seafood, cook on a medium high heat until lobster and shrimp isn't pink anymore stirring continuously.

-Add the sauce and the herbs to the skillet with the shrimp & lobster and cook on low for a few more minutes.

I served it with rice pilaf and sautéed zucchini. The sauce was unbelievable!

M.E.'S CHICKEN MARSALA

M.E.'S CHICKEN MARSALA

INGREDIENTS: 

Shroom mix: 1 chopped leek, 2 pounds sliced mushrooms, 6 cloves chopped garlic, 2 tbs olive oil, 2 tbs butter, 1 tsp each salt and pepper.

Sauce: 2 tbs olive oil, 3 cloves chopped garlic, 1 chopped shallot, 1 cup chicken stock, 1 cup marsala, 1/2 cup cognac, 1/4 cup heavy cream, 2 tbs sour cream.

Chicken: 1 pound boneless chicken breast, 1 tsp salt, pepper and dried parsley, 1 cup flour. 2 tbs butter.

Garnish: Fresh parsley & 1 pound crispy bacon.

Sauté the shroom mix in a skillet until cooked (about 10 minutes) Drain in a colander. Mushrooms tend to produce a lot of liquid.

Sauce: Lightly sauté the garlic & shallot in the oil until soft (about 5 minutes) then add everything else and simmer on low heat.

Chicken: Sprinkle with salt, pepper and parsley then dredge in flour.Pound the chicken first if it is really thick. Sauté in the butter in the same frying pan you used for the shrooms on a medium high heat until brown on both sides. 

When the chicken is almost done, add the shroom mix and the sauce and heat thoroughly. 

Garnish with parsley and bacon. You're going to want to drink the sauce; it was that yummy! 

CARROT AND GINGER DRESSING

CARROT AND GINGER DRESSING

INGREDIENTS: 2 peeled & chopped carrots, 1 small white onion, 1/3 cup fresh grated ginger, 1 tbs sugar, 1/2 cup rice vinegar, 1/4 tsp salt & pepper, 1 tbs sesame oil and 1/3 cup sunflower oil (or something light)

Put everything in a food processor EXCEPT the oils. You want to add them slowly as the dressing is mixing. Chill for a little bit and serve!

WHITE CABBAGE WHEEL

WHITE CABBAGE WHEEL

INGREDIENTS: White cabbage, whole garlic, olive oil & everything bagel seasoning. 

This was a fun looking and yummy tasting side dish. First I cut each end of the cabbage about 2 inches thick. Then I sprayed some foil with olive oil spray, set the oven to 350, put peeled garlic cloves randomly in between the leaves, drizzled olive oil all over the cabbage and topped with everything bagel seasoning. It took about 40 minutes to cook. 

CHICKEN FAJITA MARINADE

CHICKEN FAJITA MARINADE

INGREDIENTS: 1 ounce olive oil, 4 ounces fresh lime juice, 1 tsp each salt, garlic powder, cumin and chili powder.

Mix in a jar and then put chicken and marinade in a large freezer bag for several hours. Drain thoroughly and discard marinade before cooking. 

BLACK BEANS AND RICE

BLACK BEANS AND RICE

INGREDIENTS: 2 cans of black beans drained and rinsed, 1/4 cup avocado oil, 1/2 red onion, 6 cloves of garlic, 2 celery, 4 oz can fire roasted green chilies, 2 large tomatoes or 1 can petite diced tomatoes, 1 tbs oregano, 1/2 tsp cayenne, 1 tsp salt, 1/8 cup apple cider vinegar, 1/4 - 1/2 cup fresh cilantro

Chop the vegetables and garlic and sauté them in oil until soft. Add everything else and simmer for 20 minutes. I like adding veggies to the beans because not only does it add more flavor and nutrition to the dish, the concentration of beans is less so they aren't as gassy for people who are sensitive to beans. 

Serve with whatever rice excites you. I usually use Spanish rice or Jasmine. 

LEMON DIJON DRESSING

LEMON DIJON DRESSING

INGREDIENTS: 4 ounces fresh lemon juice, 4 ounces olive oil, 1 tsp each salt and pepper, 2 tsp dijon mustard, 3 cloves crushed garlic.

Mix and enjoy!