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!