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.