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!

ROASTED WHITE SWEET POTATOES

ROASTED WHITE SWEET POTATOES

INGREDIENTS: 3 white sweet potatoes peeled and cut into pieces, 1/8 cup vegetable or avocado oil, 1/4 cup honey, 1 tsp thyme, 1/2 tsp each pumpkin spice, cinnamon, salt and pepper.

Mix everything together and bake for half hour at 375 on a sprayed and foil lined baking sheet. 

GARLICKY BROCCOLINI

GARLICKY BROCCOLINI

INGREDIENTS: 1 bunch broccolini (baby broccoli) 6 cloves chopped garlic, 1 tsp each salt and crushed red pepper, 4 tbs olive oil

Boil a pot of water. Cut ends off broccolini and slice them the long way so they aren't as thick. Put in boiling water for 2 minutes. Drain. Sauté garlic in oil for 2 minutes, add broccolini, salt and red pepper and stir fry for 5 minutes. 

My favorite vegetable!

CREAMY STEAK SAUCE

CREAMY STEAK SAUCE

INGREDIENTS: 2 tbs each butter & olive oil, 2 diced shallots, 4 cloves diced garlic, 1/2 cup heavy cream, 1/2 tsp each salt and pepper, 4 strips crispy bacon.

Sauté the shallots and garlic in the oil and butter until soft, add salt, pepper and cream and simmer on low for 15 minutes. Cook the bacon until crisp. 

I poured the sauce over the filet and then added the crispy bacon. It was so good!

BROCCOLI SALAD WITH HONEY MUSTARD DRESSING

BROCCOLI SALAD WITH HONEY MUSTARD DRESSING

INGREDIENTS: 4 cups chopped broccoli, 1/2 cup pistachios, 1/2 cup dried cherries, 1/2 cup diced red onion, 2 chopped celery, 1 chopped carrot

The dressing recipe is also on my blog. Mix everything together and enjoy!

HONEY DIJON DRESSING

HONEY DIJON DRESSING

INGREDIENTS: 2 ounces olive oil, 2 ounces apple cider vinegar, 2 cloves crushed garlic, 1/2 teaspoon salt and pepper, 2 tbs dijon mustard, 2 tbs honey

Mix everything together!

SEAFOOD IN WHITE WINE SAUCE OVER SPINACH

SEAFOOD IN WHITE WINE SAUCE OVER SPINACH

INGREDIENTS: Greens: 1-2 bags of baby spinach, 2 tbs butter, 1 tbs olive oil, 1 minced shallot, 1/2 tsp salt and pepper and 6 cloves chopped garlic.

Seafood: 1/4 cup olive oil, 1 chopped leek, 6 cloves chopped garlic, 1/2 tsp crushed red pepper, 1 tbs each basil and parsley, 2 tbs grated parmesan cheese, 3 cups vegetable broth, 1 cup white wine, 1/2 pound shrimp, 1/2 pound scallops, 2 dozen littleneck clams.

Garnish: fresh parsley and basil, grated cheese 

Sauté the spinach in all the ingredients listed and set aside.

 In a separate pan, sauté the oil, garlic and leek until soft. Add everything but the seafood and simmer for 20 minutes. Add the clams and once they open, add the rest of the seafood and cook on low until everything is done - about 15 minutes. 

Garnish with a generous amount of fresh herbs and cheese. 

SEAFOOD FRA DIAVOLO

SEAFOOD FRA DIAVOLO

INGREDIENTS: 1/4 cup olive oil, 6 cloves chopped garlic, 1/2 chopped onion, 2 finely chopped shallots, 1 cup chopped mushrooms, 2 28 oz cans whole, peeled tomatoes, 1 cup white wine, 1 tbs each dried oregano, crushed red pepper, parsley, basil, salt, agave, red wine vinegar, 1/2 pound shrimp, 1/2 pound scallops, 2 dozen clams.

 Garnish fresh basil and grated cheese.

Sauté onions & garlic for 10 minutes, add shrooms and cook another 5 minutes, break up the tomatoes with your hands and put everything in  the pot except the seafood and simmer for at least a half hour. Add raw shrimp and scallops and simmer until ready. In another pan steam the clams until they open and add to the sauce.

Serve over pasta, rice or zucchini noodles!