CLAMS & SAUSAGE IN WHITE WINE SAUCE

CLAMS & SAUSAGE IN WHITE WINE SAUCE

INGREDIENTS: 2 dozen littleneck clams, 4 hot Italian sausage links cut in pieces, 6 cloves of chopped garlic, 1/4 cup olive oil, 2 tbs butter, 1 chopped onion, 1 chopped jalapeño, 1 cup chicken stock, 1 cup white wine, 1 tsp thyme, 1/2 tsp crushed red pepper, 1 can rinsed white beans, 2 cups of chopped broccoli, 7 cherry tomatoes cut in half. Garnish - fresh basil & parmesan cheese.  

Thoroughly rinse the clams and set aside. Sauté sausage, onion, garlic and jalapeño in butter and oil on a medium high heat until brown (about 10 minutes), add stock, wine, thyme, pepper, beans, tomatoes, broccoli & clams. Cover and boil, mixing periodically until all of the clams open. Garnish with basil and cheese. 

CREATIVE CAPRESE

CREATIVE CAPRESE

INGREDIENTS: Measurements are not precise. You can substitute the kind of cheese and oil so please just go with it. Be creative! It's an excellent combination of flavors and a wonderful appetizer. 

 1 english cucumber, 2 thinly sliced tomatoes, thinly sliced cheddar cheese, fresh basil, salt, pepper, roasted garlic, roasted garlic infused olive oil, small pieces of prosciutto, balsamic glaze.

I layered a slice of cucumber, half roasted garlic clove, small piece of prosciutto, thin slice of cheese, salt and pepper, small piece of basil, thin slice of tomato, then I drizzled everything with a little balsamic glaze. It was a huge hit!

BLACKENED CHICKEN FOR CAESER SALAD

BLACKENED CHICKEN FOR CAESER SALAD

INGREDIENTS: 1 tbs each oregano, cumin, white pepper, onion salt, black pepper, garlic powder, paprika & chili powder. 1 tsp salt. 2 large boneless chicken breasts. Olive oil spray. 2 tbs grape-seed oil.

Mix all of the spices in a bowl. Rinse and pat dry the chicken. Spray the chicken with spray and dredge in the spices. Put in the fridge for at least an hour. Reserve the extra spice. When you take the chicken out of the fridge, dredge the chicken in the remaining spice.

Fry the chicken in the oil on a medium high heat for 3 minutes each side in an oven safe skillet. Put the skillet in the oven for 10-20 minutes on 350 depending on the thickness of the chicken. Let it rest for 10 minutes.  

Cut it up and mix it with a salad and the Caesar dressing also on my blog. 

ENJOY!

MEXICAN STUFFED BUTTERNUT SQUASH (VEGETARIAN)

MEXICAN STUFFED BUTTERNUT SQUASH

INGREDIENTS: 1 butternut squash. 8 ounces refried beans, 4 ounces salsa, 2 ounces adobo sauce, 4 tbs avocado oil, 1/2 chopped purple onion, 4 cloves chopped garlic, cup of chopped tomatoes (I used drained fresh pica de gallo) 1 cup fresh cilantro, taco seasoning, shredded Mexican cheese (omit if you're vegan)

Cut squash in half and cook in a 350 oven face down on a sprayed cookie sheet for an hour. When done, scoop out the insides. I only used half of the squash and saved the other half for another meal. Mix the beans, salsa and adobo and set aside. Sauté the garlic & onion in the oil until soft. Turn off skillet and add tomatoes, squash & cilantro to the onion mix. Fill the boats with a layer of the refried beans and then the squash mix. Top with cheese & taco seasoning and bake for 20 minutes in a a 350 oven. 

PARSNIP PUREE WITH A KICK

PARSNIP PUREE WITH A KICK

INGREDIENTS: 1 cup half and half, 4 cloves of garlic, 3 peeled and chopped parsnips, 1 tsp each salt, pepper & butter, 3 tsp fresh ground chili paste, 1 tbs parsley.

I put everything in a sauce pan and simmered for 20 minutes (until parsnips were soft) Then I put the mix into my ninja and pureed until super smooth. 

I put it over mushroom ravioli's but it's awesome with fish too!

SIMPLE & SCRUMPTIOUS BAKED SALMON

SIMPLE & SCRUMPTIOUS BAKED SALMON

INGREDIENTS: Salmon (any size,) garlic infused light olive oil (or light olive oil and garlic powder) a generous helping of everything bagel spice.

Rub the salmon with a light layer of oil, sprinkle on the seasoning and bake!

Cook the salmon on 400 degrees for 20 minutes on a foil lined & sprayed cookie sheet

Easy, yummy, and healthy!

SHRIMP STIRFRY

SHRIMP STIRFRY

INGREDIENTS:

1) 1 pound shrimp, bunch of broccoli, 8 oz mushrooms, 6 cloves chopped garlic, 4 chopped scallions

2) 1 tbs oyster sauce, 1/3 cup soy sauce, 1 tsp fish sauce, 1/3 cup brown sugar, 2 tbs crushed garlic, 1/3 cup lime juice, 1 tbs chili paste

3) 1/3 cup light olive oil, 2 tbs sesame oil

Mix everything in #2 in a pan and simmer. Meanwhile fry everything in #1 except the shrimp for 7 minutes in the olive oil. Set aside. Fry the shrimp 2 minutes each side in the sesame oil. Mix veggies, shrimp and sauce and cook another 5 minutes. Serve over rice.