HAMBURGER SOUP

HAMBURGER SOUP

INGREDIENTS: 1-2 lbs hamburger, 1/4 cup light olive oil, 1 chopped zucchini, 2 chopped boy choy stalks (or celery), 1 chopped carrot, 1 large chopped onion, 2 cups chopped cabbage, 4 cloves chopped garlic, 1 can diced tomatoes, 1 can of corn, 6 cups chicken stock, 1/4 cup chili garlic sauce, 1 tbs adobo chili paste(optional), 1 tbs each basil & parsley. Optional garnish: sour cream and shredded mexican cheese.

I cooked the hamburger in a skillet then put it in a colander to drain the fat. Meanwhile I sautéed the veggies in the garlic and oil for 10 minutes. Add everything else, including the meat and simmer for half hour. Garnish it however works for you!

QUICK & EASY TERIYAKI SAUCE

QUICK & EASY TERIYAKI SAUCE

INGREDIENTS: 

1/2 cup soy sauce, 2 cloves crushed garlic, 2 tbs fresh grated ginger, 1 tbs sesame oil, 2 tbs brown sugar, 1 tbs honey

Put everything in a saucepan and simmer for half hour. 

FENNEL STUFFED WITH GREENS & BEANS

FENNEL STUFFED WITH GREENS AND BEANS

INGREDIENTS: Fennel, olive oil spray and everything bagel seasoning. Escarole & beans sautéed in butter, garlic, crushed red pepper & chicken stock. Shredded mozzarella.

Roast the sprayed & seasoned fennel on foil at 400 for 20 minutes. Make a batch of escarole and beans (check out recipe on another part of this blog) Lower the oven to 350. Stuff the fennel, garnish with cheese and put back in the oven for 15 minutes.  

ROASTED GARLIC SPREAD

ROASTED GARLIC SPREAD

This picture looks strange, but trust me, this topping for our salmon was unbelievable!

INGREDIENTS: 10 cloves roasted garlic, 4 tbs grated parmesan cheese, 1 tsp chili garlic sauce, 4 tbs white wine, 1 tbs fresh basil chopped.

Mix everything together and use on meat, fish, with crackers....The possibilities are endless. 

M.E.'S MEATLOAF

M.E.'S MEATLOAF

I wasn't happy with any of the pics of my meatloaf, but trust me when I say this gluten free, incredibly flavorful and moist meatloaf is really great!

INGREDIENTS: 1 package meatloaf mix, 1 large chopped onion, 2 chopped celery stalks, 1/4 cup olive oil, 6 cloves chopped garlic, 1/2 cup chili sauce or salsa, 2 tbs chili garlic sauce, 1 cup chicken stock, 1 tbs parsley, 1/2 cup parmesan cheese, 1 egg.

Garnish with a generous helping of sweet chili sauce and bacon.

Sauté oil, garlic, onion and celery until soft (about 8 minutes). While it's cooking mix the meat and the rest of the ingredients in a bowl. Mix the onion mix into the meat mixture and put into a meatloaf pan. Pour sweet chili sauce on top of the meat and layer bacon on the very top. Cook uncovered 350 for 75 minutes. 

MEAT HOT SAUCE

MEAT HOT SAUCE

ROCHESTER IS FAMOUS FOR GARBAGE PLATES WITH MEAT HOT SAUCE. I MADE ONE THAT TURNED OUT GREAT!

INGREDIENTS: 1 pound ground beef, 1/2 chopped onion, 2 tbs crushed garlic, 1/8 cup olive oil, 3 tbs brown sugar, 1 tbs each each cinnamon, cayenne, dark chili powder, cumin, allspice, salt, pepper,  3 tbs red hot, and one large shredded tomato (discard skin). 

Cook onion in oil until soft, add beef and garlic and cook for 5 minutes, add everything else and finish cooking until meat is done. 

MEXICAN BREAKFAST BOWL

MEXICAN BREAKFAST BOWL

INGREDIENTS: 2 corn tortilla bowls, 4 eggs, 1 chopped avocado, 1 large chopped tomato, 1/2 can refined beans, 4 tbs adobo sauce, 1/2 cup salsa, 1/2 cup sour cream, fresh cilantro, 1 cup shredded Mexican cheese

Mix the adobo sauce with the beans in a skillet, push to the side and cook the eggs over easy. Top the bean mix with the cheese. Heat the bowls in the oven. Put everything in a bowl and enjoy!

RAVIOLI AND SAUSAGE

RAVIOLI AND SAUSAGE

INGREDIENTS: 4 hot Italian sausage links (casing removed & broken into pieces), 1 chopped leek, 6 cloves chopped garlic, 1/4 cup olive oil, 4 cups chicken stock, 1 cup white wine, 1 tbs thyme, 1 tsp crushed red pepper, 2 grated tomatoes, 1/2 cup fresh chives, 16 ounce bag of baby spinach,  1 package fresh ravioli's. Grated or shredded cheese to garnish.

Sauté leeks, onion, garlic and sausage in a frying pan on medium high heat until meat is brown (about 10 minutes) Stir frequently. Add stock, wine, thyme, pepper and tomatoes and simmer for 20 minutes. Meanwhile cook ravioli according to package. Right before you drain the pasts, throw the uncooked spinach into the pot and stir. Drain immediately. Serve with sausage mix on top. Add some fresh cheese if desired. 

MEXICAN STUFFED BUTTERNUT SQUASH

MEXICAN STUFFED BUTTERNUT SQUASH

INGREDIENTS: 1 butternut squash, 1/2 chopped onion, 1/4 cup light olive oil, 1 piece of chopped bok choy, 1 tbs crushed garlic, 8 oz corn, 8 oz black beans (rinsed), 1 tbs cumin, 1/2 tsp salt, 2 tbs salsa verde (or regular salsa), 1 cup shredded Mexican cheese.

Garnish: Fresh cilantro, taco seasoning, cayenne, sour cream & salsa.

-Cut squash in half, spray both sides with olive oil spray and cook for 40 minutes at 400. 

-Sauté onion, garlic and bok choy in oil until soft. Add corn, black beans, salt, cumin and salsa and heat through. 

-When squash is done, scoop out some of it and save for another dish. Fill each one with mix. Top with 1/2 cup cheese on each half, cilantro, taco seasoning and cayenne and broil for 10 minutes. Top with salsa, sour cream and a little more fresh cilantro. 

MEDITERRANEAN RUBBED CHICKEN

MEDITERRANEAN RUBBED CHICKEN

INGREDIENTS: One package of chicken thighs with bones (6-8 pieces-skin removed), 1/4 cup olive oil, 1 tbs each paprika, cayenne, cinnamon, cumin, salt. 2 tbs sumac. 5 cloves crushed garlic.

Put everything in a freezer bag for at least 6 hours. Grill so each side gets browned but don't cook completely (about 5 minutes each side) Put in a 225 oven covered for 2 hours. 

There is so much flavor and the chicken falls off the bones!

LEMON BAKED COD

LEMON BAKED COD

INGREDIENTS: Piece of cod, 1 tsp each coriander, garlic powder & lemon pepper seasoning. 2 tbs grated parmesan cheese. 1/4 cup light olive oil. A little fresh lemon juice.

Preheat oven to 350. Sprinkle the spices and cheese on both sides of the fish. Fry the fish in the oil on a medium high heat in an oven safe frying pan for 2-3 minutes each side. You want the fish to brown. Transfer the pan to the oven and cooked for about 10 minutes. (time varies slightly on the thickness of the cod)

Once I arranged the plate, I squeezed a little fresh lemon juice on the fish.I served it over roasted beet puree and roasted baby bok choy.

ROASTED BEET PUREE

ROASTED BEET PUREE

INGREDIENTS: 5 cups peeled & sliced beets, 1 tsp salt & pepper, 1 head of peel garlic, 1/4 cup light olive oil, 1 tbs fresh rosemary, and additional 1/8 cup olive oil

Mix all the ingredients except the final olive oil in a bowl and then layer on an olive oil sprayed & foil lined cookie sheet. Roast in 375 oven for 40 minutes. Take out and cool for 15 minutes. Put the beet mixture in a food processor and as it is mixing, add the rest of the olive oil. I served it under baked cod with a side of baby bok choy. 

GINGER SAUCE WITH A KICK

GINGER SAUCE WITH A KICK

INGREDIENTS: 1 cup chicken stock, 1/2 cup soy sauce, 1/3 cup grated ginger, 3 cloves crushed garlic, 2 tbs each sesame oil & agave, 1 tbs rice vinegar, 1 tbs chili garlic sauce

Put all the ingredients in a saucepan and simmer for half hour. I added it to stir fried veggies but the uses for it are endless. The chili garlic sauce adds the kick so you could always add more or less depending on the amount of heat you want. And most ginger sauces call for corn starch but I prefer it without that. This is a vegan recipe.

GOURMET LANGOSTINOS

GOURMET LANGOSTINOS

INGREDIENTS:

1) 6 cloves chopped garlic, 2 diced shallots, 2 tbs butter

2) 1 1/2 cups fish stock (or chicken if you don't like fish), 1 cup heavy cream, 1/2 cup white wine, 1/2 cup cognac, 2 tbs each lemon juice, parsley, chives & tarragon, 1 tbs each black pepper & dijon mustard, 1/2 cup grated parmesan cheese, 1 tsp salt

3) 6 cloves chopped garlic, 2 tbs butter, 1 tsp salt & pepper, large bag of baby spinach

4) 1 pound frozen langostinos (thawed)

5) 1 bag fresh raviolis

Sauté #1 for 5 minutes then add all of the ingredients listed from #2. Bring to a boil then simmer for at least 20 minutes.  In a separate pan, sauté the butter & garlic in #3 for 5 minutes then add the spinach & s/p and cook until wilted. In a 3rd pan, cook ravioli according to directions. 5 minutes before the ravioli goes in the hot water, add the baby lobsters and heat thoroughly. (about 10 minutes).

SPICY CLAMS IN WHITE WINE SAUCE

SPICY CLAMS IN WHITE WINE SAUCE

INGREDIENTS: 2-4 dozen bag of littleneck clams, 2 tbs butter, 1/4 cup olive oil, 5-10 cloves chopped garlic, 1 large white onion chopped, 1 tsp each crushed red pepper, salt, parsley & basil, 2-4 cups of white wine (depends on how many clams you are steaming)I like to have about 1/2 inch of liquid in the bottom of the pan.

Soak clams in fresh wash to get all the sand out. Meanwhile, sauté oil, butter, onion & garlic for 5 minutes, add dried spices and cook another 5 minutes, add wine and bring to a boil, add clams and bring back to a boil, keep covered and reduce heat to medium until all the clams open. 

SIMPLE SASSY SAVOY

SIMPLE SASSY SAVOY

INGREDIENTS: Head of savoy cabbage, half cup light olive oil, 6-10 cloves of whole garlic, everything bagel seasoning, juice of one fresh lemon

Heat oven to 400. Spray a foil lined cooking sheet, cut the cabbage in wedges, separate the leaves with hunks of garlic, drizzle olive oil over the cabbage and generously sprinkle bagel seasoning all over the cabbage. Cook about 20 minutes (leaves will get crispy and start to brown) When the cabbage is done, drizzle the juice from the lemon over the cabbage. 

The texture of roasted savoy is really special!

ROASTED CAULIFLOWER QUESADILLAS

ROASTED CAULIFLOWER QUESADILLAS

INGREDIENTS: 2 tbs olive oil, 2 cups chopped cauliflower, 1 chopped jalapeño, 1/2 cup chopped red onion, 1 tsp each cumin, garlic powder & oregano. 2 diced tomatoes. 6 oz refried beans & 3 oz salsa. Green salsa verde, 1 cup shredded Mexican cheese. Soft tortilla shells. 2 tbs canola oil. Optional - Hot Sauce

Preheat oven to 375. Mix oil through oregano in a bowl then put on a sprayed & foil lined cookie sheet and put in the oven for 20 minutes. Mix beans & salsa together in a small bowl. When veggies are cooked, put a layer of beans, veggies, tomatoes, 1 tbs salsa verde, & 1/4 cup cheese on a tortilla shell. Put another shell on top and fry in the canola oil until brown on both sides.

QUICK HOMEMADE MARINARA

QUICK HOMEMADE MARINARA

INGREDIENTS: 16 Canberra tomatoes (they are the medium sized ones), 1/4 cup olive oil, 1 chopped onion, 6 chopped garlic cloves, 1 tbs each basil, parsley, oregano, salt & crushed red pepper, 1/2 cup white wine, 6 oz tomato paste 

I had some not so happy tomatoes so I threw them in the food processor until they were completed blended. Meanwhile, I sautéed the onions and garlic in the oil until soft, added everything else, brought it to a boil then simmered the sauce (covered) for half hour. 

I served the sauce with roasted vegetables and put it over chick pea pasta. I garnished the dish with freshly shaved provolone. 

ASIAN BALLS

ASIAN BALLS

INGREDIENTS: 1 pound ground beef, 1 tbs sesame oil, 1/2 cup Panko, 1 tsp minced ginger, 1 egg, 1 tbs crushed garlic, 1/2 cup bloody Mary mix (my favorite is Zing Zang) 1/4 cup canola oil for frying the balls

Sauce: 2 tbs hoisin sauce, 2 tbs rice vinegar, 2 tbs soy, 1 tbs sesame oil, 1/2 cup Sake Wine, 1 tbs crushed garlic, 1 tsp minced ginger, 1 tbs chili garlic paste

Garnish: 3 chopped scallions and 2 tbs sesame seeds

Mix all the ingredients together and roll into balls. Fry the balls in canola oil making sure to turn so all sides get browned. Meanwhile heat all the ingredients for the sauce in a small saucepan while you are cooking the meat. When the balls are almost cooked, add the sauce, cover and simmer for 15 minutes. Garnish with scallions and sesame seeds and enjoy! 

CREAMY YUMMY SUNDRIED CHICKEN

CREAMY YUMMY SUNDRIED CHICKEN

INGREDIENTS: 1/4 cup olive oil, 6 cloves chopped garlic, 1/2 cup chopped shallots, 1/2 cup marinated sun-dried tomatoes, 1 pound boneless chicken thighs, 1/2 cup grated parmesan cheese, 2 tbs black pepper, 1 cup heavy cream, 1 cup fresh parsley, 2 tbs butter, 1 tsp salt & pepper, 2 tsp chili garlic sauce, optional (bacon)

Sauté oil, garlic & shallots for two minutes & push to side of pan, sauté the tomatoes another 2 minutes & push to the side, add the chicken garnished with 1/4 cup parmesan cheese and 1 tbs black pepper and brown, turn over and add rest of cheese and pepper and brown until almost cooked (time varies depending on thickness of chicken), set chicken aside, add cream, 1/2 cup parsley, butter, salt, pepper, & chili garlic sauce to the pan until it gets hot, add the chicken and simmer for about 10 minutes. Finally, add the parsley and let the chicken rest for 5 minutes. When I served it, I crumbled bacon on top just for fun!

VEGGIE STUFFED MUSHROOMS

VEGGIE STUFFED MUSHROOMS

INGREDIENTS: 8 large mushrooms (stems removed, chopped and saved), 1 diced zucchini, celery, onion & carrot, 2 cups fresh spinach, 1/4 cup olive oil, 1 tbs crushed garlic, juice of 1 lemon, 1/2 tsp each salt & pepper, 1/4 cup parmesan cheese.  

Garnish: fresh lemon, olive oil, parmesan cheese & cayenne pepper (optional)

Wash mushrooms thoroughly, put on a foil lined & sprayed cookie sheet. Sauté insides of mushrooms along with all veggies in oil & garlic for 10 minutes. Add lemon, s/p & cheese and mix throughly. Stuff mushrooms with veggie mix. Drizzle a little olive oil, parmesan cheese & cayenne on top and bake for 20-30 minutes uncovered 350. Cooking time depends on how big the mushrooms are. When mushrooms are done, squeeze some fresh lemon juice on top and enjoy!