VEGETARIAN ENCHILADAS (Gluten Free)

 VEGETARIAN ENCHILADAS

INGREDIENTS: 1/4 cup olive oil, 8 cloves garlic, 1 leek, 1 cup mushrooms, 1 zucchini, 1 cup fresh corn on the cob, 1 can black beans (rinsed), 1 tsp salt & pepper, 2 tbs chili powder & cumin, 1 cup fresh cilantro.

Bottle of enchilada sauce.

Tortilla shells (I bought Quinoa wraps from Trader Joe's)

Mexican shredded cheese.

Garnish: Fresh cilantro, tomatoes, avocados, scallions and sour cream. 

Heat oven to 350. Sauté the garlic, leek, shrooms and zucchini in the oil about 5 minutes. Add the rest of the ingredients and heat thoroughly. Put sauce in the bottom of a glass pan. Add the mixture to a shell and wrap like a burrito. Top with cheese and rest of enchilada sauce. Cover and bake half hour.

Add your garnish and enjoy!

Chive Sauce for Baked Potatoes

 Chive Sauce for Baked Potatoes

Ingredients: 1/2 cup chive cream cheese (regular or herb also work), 1/2 cup sour cream, 1/4 cup half and half, 1 cup fresh chives, 5 cloves of garlic, 3 tbs butter, 1/2 tsp salt and pepper 

Garnish: fresh chives

I put everything in a food processor and mixed until smooth. It's a great mix!

Dill Sauce for Salmon

Dill Sauce for Salmon

 Ingredients: 4 cloves of garlic, 1 cup fresh dill, 1/2 tsp salt, 1 tsp pepper, 1/2 tsp mustard (I used Colemans), 3 tbs whipped chive cream cheese, 3 tbs sour cream, 3 tbs mayo, 1/4 cup half and half, 1 tsp brown sugar

Garnish: Fresh dill & cayenne (you could also use paprika)

Put everything in a food processor and mix until smooth. Refrigerate for a few hours and then take out an hour before eating so it goes to room temperature.  It can be used as a dip, on other types of fish, on vegetables or pretty much with anything!

Green Bean Salad

 Green Bean Salad

Ingredients: One pound green beans, 6 chopped scallions, 1/2 cup fresh parsley.

Dressing: 3 ounces olive oil, 1 ounce fresh lemon juice, 1 ounce apple cider vinegar, 1 tsp brown mustard, 1 tsp salt & pepper

Steam the green beans for 4-5 minutes then rinse in cold water. Once cooled, add parsley & scallions. I like to make my dressing ahead of time so it sits for a little bit. Mix everything and enjoy!

Sweet & Sour Red Cabbage

 Sweet & Sour Red Cabbage

Ingredients: Small red cabbage sliced thin, 2 peeled and chopped apples, 1 large white onion chopped, 4 tbs butter, 1/3 cup white vinegar,  1/3 cup water, 1/3 cup apple cider,  2 tbs brown sugar, 1 tbs salt, cloves and allspice

Sauté the onions & apples in the butter, add the cabbage and continue cooking for 10 minutes. Add everything else and cook until soft. 

Yellow Split Pea Soup

 Yellow Split Pea Soup

Ingredients: Bag of yellow split peas. Soak for at least an hour. 

1/4 cup olive oil, 1 carrot, 2 celery stalks, 1 large onion, 10 cloves of garlic, 1 cup fresh parsley,  1/4 cup fresh oregano, 10 cups vegetable stock, 2 tbs ground fresh ginger, 1 tbs salt and pepper, 1 tbs stone ground mustard

I put all the veggies in the food processor and then sautéed them in the oil for 5 minutes. I added everything else (except for the herbs) and cooked for an hour. I put the herbs in the food processor and then added them to the soup. You'll need to cook this until the peas are soft. If you didn't soak them, it could take several hours. If you soaked them long enough, it should be done in an hour. 

garnish with sour cream!

Baked Asparagus Appetizer

 

Ingredients: Dozen asparagus spears (ends cut off). 1/2 cup bread crumbs, 1/2 cup grated parmesan cheese, 1 cup flour and 2 beaten eggs.

Mix the breads crumbs & cheese together. You'll need 4 bowls; one for each ingredient. 

Dip the asparagus in water, flour, egg then bread crumbs mix. Bake in a 425 oven for 20 minutes. Serve with garlic sauce (or blue cheese...hot sauce...) 

TOMATO RICE

 TOMATO RICE

INGREDIENTS: 1 cup jasmine rice, 1/4 cup olive oil, 1/4 cup bacon grease, 1 diced onion, 8 cloves diced garlic, 2 cups crushed tomatoes, 1 cup beef broth, 1 tsp salt and pepper.

Garnish: Fresh cilantro.

Sauté the onion and garlic in the oil and bacon grease for 5 minutes. Add the tomatoes, broth, salt and pepper and simmer for 15 minutes. Add the rice and cook until done. If you start to run out of liquid, add more water.  

I chopped my garlic, onion and tomatoes in my food processor. It made this prep much faster!

SAZON SEASONED SHRIMP

 SAZON SEASONED SHRIMP

INGREDIENTS:  Dozen jumbo (or colossal) shrimp thawed and shelled, 4 tbs butter, 1 chopped onion, 8 cloves chopped garlic, 1/8 cup fresh lemon juice, 1 tbs sazon seasoning, 1 tsp salt & pepper, 1 tbs red hot, 1/2 bottle of beer

Sauté the butter, onion and garlic until soft. Add everything but the shrimp and simmer for 15 minutes. Add the shrimp and cook for 5 minutes. I served this with my homemade cilantro pesto and hunks of fresh Italian bread.

SMOKEY CAULIFLOWER

 SMOKEY CAULIFLOWER

INGREDIENTS: 1 head cauliflower chopped, 2 tbs chili powder, 2 tbs smoked paprika, 1 tsp salt and pepper, 1/2 cup light olive oil.

Preheat oven to 425. Mix everything in a bowl. Put foil on a cookie sheet and spray with olive oil spray. Bake the cauliflower for 25 minutes.

ENJOY!!!!

CILANTRO PESTO

 CILANTRO PESTO

INGREDIENTS: 2/3 cup light olive oil, 1 large bunch of fresh cilantro, 1/2 tsp salt & pepper, 8 cloves of garlic, 2 tbs honey and 1/8 cup fresh lemon juice

Mix everything in a food processor. Can be used on anything and everything!!

SPANISH CHICKEN

 SPANISH CHICKEN

INGREDIENTS: Large pack of chicken thighs. 2 tbs sazon seasoning, 2 tbs smoked paprika, 4 tbs crushed garlic, 1 tbs each salt, pepper and coriander, 1/4 cup lime juice, 1/2 cup olive oil

Mix all the ingredients in a large bowl and put in your refrigerator for several hours. Grill on a medium high heat for 20 minutes then put in a 250 oven uncovered for an hour. 

This dish has a TON of flavor!
 

LOBSTER & SHRIMP CABBAGE ROLLS

 LOBSTER & SHRIMP CABBAGE ROLLS

INGREDIENTS: 1 head cabbage, 2 tbs butter, 1/4 cup olive oil,  2 cups diced celery, 1 head diced garlic, 1 diced leek, 6 large shrimp shelled and cut in small pieces, 7 ounces of frozen lobster meat thawed and chopped small, 1 tsp salt and pepper, 1/2 cup chopped chives

SAUCE: 2 cups chicken stock, 4 ounces scallion cream cheese, 1/2 tsp cayenne pepper, 1/2 cup grand mariner, 2 tbs agave

GARNISH: Chives & Cayenne (or paprika if you want a milder flavor)

Cut some of the stem out of the cabbage and boil the whole thing. As the leaves fall off, remove them with tongs and let them cool on a plate.

Sauté the oil, butter, garlic, leeks, and celery for 10 minutes, add the shrimp and cook for another 3 minutes, add the lobster, salt, pepper and chives and cook for another minute.

In a separate pan, add all the ingredients together and simmer for at least 10 minutes. 

Put some of the mix in a cabbage leaf and roll up. Place all of them in a square glass baking pan. Cover with the sauce, cover with foil and bake for 45 minutes on 325. When it's done, add the garnish.

{I had extra sauce that didn't fit in the pan so I sautéed the rest of the cabbage in oil, garlic and sausage and poured the sauce on top. It was great for lunch the next day.}

SAUTEED GREENS

 SAUTEED GREENS

INGREDIENTS: 3 tbs butter, 3 tbs olive oil, 8 cloves garlic, 1 white onion, 2 cups chopped bok choy, 3 cups kale, 3 cups baby spinach, 1 tsp salt, 2 tsp crushed red pepper

Chop the garlic and onion and sauté in the butter and oil until soft. Add everything else and continue stirring until desired softness

RED WINE & TARRAGON SAUCE FOR STEAK

 RED WINE & TARRAGON SAUCE FOR STEAK

INGREDIENTS: 8 cloves garlic, 1/2 red onion, 2 tbs butter, 2 tbs olive oil, 1 cup beef broth, 1 cup red wine, 1/2 tsp salt, 1 tsp black pepper, 3 tbs fresh tarragon

Chop the garlic and onion and sauté in the butter and oil until soft. Add everything else and simmer for at least half hour. 

BROCCOLI STUFFED SHROOMS

 BROCCOLI STUFFED SHROOMS

INGREDIENTS: 8-10 large mushrooms, 2 cups broccoli, 1 onion, 6 cloves of garlic, 4 tbs olive oil, 1/4 cup each fresh lemon juice, water, grated parmesan cheese and gluten free Italian bread crumbs, 1 tsp black pepper.

Hallow out the shrooms. Put the garlic, onion and broccoli in a food processor until the pieces are small. Cook the broccoli mix in the olive oil until veggies are soft and turn off your skillet. Add the rest of the ingredients to the pan and mix thoroughly. Taste it. If it is moist and flavorful, sprinkle a pretty red seasoning on top and bake for 20 minutes at 350. After they are baked, broil them for 2-5 minutes to get brown on top. 

CRAB CAKES - BAKED, MOIST & GLUTEN FREE

 CRAB CAKES - BAKED, MOIST & GLUTEN FREE

INGREDIENTS: 1 shallot, 1 celery, 1/4 red bell pepper, 1 pound lump crab, 3 tbs mayonnaise, 1 tbs each dijon, Worcestershire, cedar plank salmon seasoning mix (or old bay),  1 tbs black pepper, 3 tbs fresh parsley, 1/2 cup gluten free bread crumbs, 2 eggs, 2 tbs red hot, 

SAUCE: Sriracha & Mayo (mix to your desired spice tolerance!)

Chop the shallot, celery, pepper and parsley into small pieces. Mix everything together with your hands - it works better that way. Preheat oven to 450. Line a cookie sheet with parchment paper and spray with cooking spray. Roll the mix into balls. I cooked mine for 30 minutes and carefully turned half way through.

They were a huge hit and I can't wait to make them again!

GREEK GRAPE LEAVES

 GREEK GRAPE LEAVES

INGREDIENTS: 1 pound ground lamb, 1 cup cooked rice, 1/2 cup olive oil, 2 onions minced, 1/2 cup lemon juice, 1 tsp dill, 1 cup fresh parsley, 1 tsp salt and pepper, 1 tbs allspice, 1 tbs cumin

1 jar grape leaves rinsed

Mix everything together. Put a small amount of the mix in the center of a leaf. Tuck in the sides and roll. Place in a steamer basket in a large kettle with water in the bottom and steam for 15 minutes. 

It was great served with the skordalia (potato/garlic dip)

HERB MEATBALL APPETIZERS

 HERB MEATBALL APPETIZER

INGREDIENTS: 1 pound ground beef, 1 pound ground hot Italian sausage, 6 cloves minced garlic,  1 minced purple onion, 1/2 cup bread crumbs, 2 eggs, 1/2 cup fresh chopped parsley, 1/2 cup fresh chopped mint, 1 tbs fresh oregano, 1 tsp salt and pepper, 1/4 cup olive oil. 

Cooking oil: veggie or canola

Mix everything thoroughly and fry on the stove top in oil until browned and cooked thoroughly. (about 10 minutes)

SPINACH SPANAKOPITA

 SPINACH SPANAKOPITA

INGREDIENTS: 32 ounces frozen spinach (thawed and all excess moisture squeezed out), 1 minced onion, 6 minced scallions, 8 cloves minced garlic, 1/2 cup olive oil, 1/2 cup fresh parsley, 2 eggs, 1 cup feta, 1 cup ricotta, 1 tsp salt and pepper.

Phyllo dough.

Olive oil spray.

Sumac.

Mince the onions and garlic in a food processor (or by hand). Sauté them in 1/4 cup olive oil until soft. Turn off heat. Add everything else except the remaining oil and mix thoroughly. Taste it. If it needs more salt & pepper, go for it. 

Preheat oven to 350. Spray a large glass baking pan with olive oil spray. Put one piece of dough in pan & brush with the remaining olive oil. Repeat 3 more times. Add the spinach mix. Put another piece of dough on top, brush with oil and repeat 3 more times. Optional: Sprinkle a little sumac on top. Cook for 30-40 minutes. You want it brown but not burnt on top!

GREEK GREEN BEANS

 GREEK GREEN BEANS

INGREDIENTS: 1 pound green beans, 1/2 cup olive oil, 1 large chopped onion, 10 cloves chopped garlic, 2 chopped scallions, 2 grated large whole tomatoes, 1 tbs sugar, 1 tsp sat & pepper

Sauté the oil, onions and garlic until soft. While they're cooking, get the tomatoes ready. I like to grate my tomatoes with a cheese grater and discard the peel. Add everything else and cook until done. (about 10 minutes!)

CHICKEN SOUVLAKI

 CHICKEN SOUVLAKI

INGREDIENTS: 2 pounds organic chicken breasts cut in large cubes, 1/2 cup lime juice, 1/2 cup lemon juice, 1/2 cup olive oil, 2 tsp oregano, 1 tsp salt and pepper, 2 tsp garlic powder

3 peppers: I did 1 each yellow, red and orange cut in large bite sized pieces. 

Marinade the chicken in all the ingredients for several hours. Put on skewers with the peppers and grill until done. Takes about 4-5 minutes per side.

TZATZIKI SAUCE

 TZATZIKI SAUCE

INGREDIENTS: 2 cups plain yogurt, 1 peeled english cucumber, 1/4 cup olive oil, 1/3 cup lemon juice, 4 cloves of garlic, 1 tsp salt and pepper

Garnish: Fresh mint

Put everything in a food processor & then refrigerate for an hour before serving. If it's too runny, add more cucumber!

SKORDALIA (POTATO/GARLIC SPREAD)

 SKORDALIA (POTATO/GARLIC SPREAD)

INGREDIENTS: 2 cups of white potatoes, 1/2 cup blanched almonds, 6 cloves garlic, 1/2 cup lemon juice, 1/2 cup olive oil, 1 tsp salt & pepper

Garnish: scallions & parsley

Boil the potatoes, drain, cool and cut into small pieces. Boil one cup of water and add almonds for 3 minutes. Drain. Mix all the ingredients in a food processor until smooth.

SHRIMP PUFFS WITH GARLIC HERB ALIOLI

 SHRIMP PUFFS WITH GARLIC HERB ALIOLI

ALIOLI: 1/2 cup mayo, 1/2 cup olive oil, 1 tbs tabasco, 1/2 tsp salt & pepper, 8 cloves garlic, 1/4 cup fresh chives, 1/4 cup lemon juice, 1/4 cup fresh parsley.

FLOUR MIX: 1 cup flour, 1 tsp salt, pepper, baking powder and lemon zest and 2 tbs parsley. 

EGG MIX:     1 egg, 1/4 cup lemon juice & 1/4 cup milk

Dozen large uncooked shrimp.

Vegetable oil.

Blend all the alioli ingredients in a blender and put in the fridge to chill.

Mix the flour mix and egg mix in separate bowls. Dip the shrimp in the egg mix, then the flour mix and put in the fridge to sit for at least an hour. Fry in a skillet filled with vegetable oil on a medium high heat about 4-5 minutes per side. Serve with the Alioli sauce and enjoy !!!

ASIAN HONEY PORK CHOPS

 ASIAN HONEY PORK CHOPS

INGREDIENTS: 4 center cut pork chops.

Marinade: 2/3 cup soy sauce, 1/3 cup honey, 2 tbs fresh ginger, 2 tbs crushed garlic, 3 tbs sesame oil, 2 tbs Thai chili garlic sauce, 2 tbs sweet chili sauce.

Mix all the marinade together. Put 2/3's of it in a freezer bag with the pork chops and refrigerate for several hours. 

Broil chops for 3 minutes each side and then bake in a 300 oven for 25 minutes. Drizzle remaining marinade on top after cooking. 

BUTTER BEAN BONANZA

 BUTTER BEAN BONANZA

INGREDIENTS: 3 cans rinsed butter beans, 3 tbs butter, 10 cloves chopped garlic, 1 chopped onion, 4 tbs lime juice, 1 tsp black pepper, 1/2 tsp salt, 1/2 cup chicken stock, 1 cup fresh mint

Sauté the garlic and onion in the butter until soft. Add the everything else and cook on a medium-low heat for 15 minutes. 

CHICKEN FAJITA MIX

 CHICKEN FAJITA MIX

INGREDIENTS: 1 pound chicken tenders cut in small pieces. 

Marinade: 2 tbs each chili powder, cumin, and garlic powder. 1 tbs each paprika, onion powder, oregano salt, pepper and smoked paprika. 

Put everything in a freezer bag for several hours. Fry in your favorite oil!

FABULOUS FRIED CHICKEN FOR THE FAM

 FABULOUS FRIED CHICKEN FOR THE FAM

INGREDIENTS: 12 chicken thighs with bones and skin and 6 drum sticks

Marinade: Quart of buttermilk, 1/2 cup buffalo wing sauce, 2 tbs salt and pepper

Flour Mix: 24 ounces of flour, 2 tbs each salt, pepper, paprika, oregano, & basil. 4 tbs each onion powder and garlic powder. 6 tbs cornstarch

Marinate the chicken in the marinade for at least 4 hours. Drain the chicken, dredge in the flour mix and put in a deep fryer until done. My chicken was fully cooked in 12 minutes. You can also fry the chicken on top of the stove in vegetable oil at medium-high heat for 6-8 minutes per side. 

It has lots of flavor and the meat was very moist!

SWEET POTATOES WITH TAHINI & HONEY SAUCE

 SWEET POTATOES WITH TAHINI & HONEY SAUCE  (another Bobby Flay idea!)

INGREDIENTS: 3 large sweet potatoes peeled and cut into pieces, 1/4 cup light olive oil, 1/2 tsp salt and pepper.

Tahini sauce: 1/2 cup tahini, 1 tsp orange zest, 2 tbs honey, 1/2 tsp cinnamon, 1/4 tsp salt and pepper.

Garnish: 1 chopped scallion and fresh cilantro.

Mix the sweet potatoes with the oil, salt and pepper and bake in a 425 oven for half hour or until you can put a knife through it. 

To serve: Drizzle 1/2 the tahini sauce on a platter, layer the sweet potatoes, put the rest of the tahini sauce and the garnish and serve!

RAW TUNA WITH BOBBY FLAY FLAVORS

 RAW TUNA WITH BOBBY FLAY FLAVORS

INGREDIENTS: 1 pound raw ahi tuna (I get mine from the sushi section in Wegmans) Cut into bite sized pieces.

Marinade: 2 tbs dijon mustard, 2 tbs olive oil, 2 tbs pureed chipotle chilies in adobo sauce (I bought a small can, pureed them in my blender and refrigerated the unused portion for another recipe) 2  tbs capers, 1/4 cup fresh chopped cilantro, 1/4 cup chopped scallions, 1/2 tsp salt and pepper

Garnish: Fresh cilantro

I served it with avocado cream sauce, fresh ginger and tortilla chips. 

Mix the ingredients of the marinade in a bowl and then add the tuna to thoroughly coat. It has so much flavor!!!

AVOCADO CREAM DIP

 AVOCADO CREAM DIP

INGREDIENTS: 3 avocados, 2 jalapeños, 3 cloves of garlic, 1/4 cup fresh lime juice, 1/4 cup water, 1/2 teaspoon salt & pepper

Mix everything in a blender and that's it! I put the pit in there because it's supposed to help the avocados from turning brown and I sprinkled cayenne pepper on top to make it pretty. You could always sprinkle paprika on top if you don't like cayenne. 

LEMON GRILLED ZUCCHINI

 LEMON GRILLED ZUCCHINI

INGREDIENTS: 6 zucchinis. Cut off each end and then cut in half the long way. Spray olive oil on them and season with salt and pepper. 

Marinade: 1/4 cup olive oil, 2 tbs fresh lemon juice, 1 tbs lemon rind, 1/4 tsp red pepper flakes, 2 tbs fresh chopped basil, 1/2 tsp salt and pepper.

Grill the zucchini for 5-8 minutes per side (depends how thick they are). While they're grilling, mix the marinade and set aside. When the zucchini is done, cut into pieces, mix with the marinade and put in an uncovered 250 oven until tender (about 1/2 hour)

This is a very fresh way to enjoy zucchini!

SWEET & SPICY CHICKEN THIGHS

SWEET & SPICY CHICKEN THIGHS (INSPIRED BY BOBBY FLAY)

INGREDIENTS: 2 packs boneless organic chicken thighs. Salt & Pepper. 

Marinade: 4 tbs butter, 1 tbs fresh grated ginger, 4 cloves crushed garlic, 1/2 tsp paprika, 1/2 teaspoon ground cloves, 6 tbs honey, 5 tbs siracha (less if you don't want it that spicy), 2 tbs lime juice

Pat the thighs dry & season with salt and pepper. Grill the thighs for 8 minutes per side on a high heat. 

While the chicken is grilling, put all the marinade ingredients in a small saucepan and heat thoroughly. When the thighs are almost done, brush some of the marinade on them and grill for 2 minutes more on each side. Transfer thighs to a baking dish and pour the rest of the marinade on top of them. Put in an uncovered, 250 oven for an hour. If you want to eat right away, make sure thighs are done when you take them off the grill. We like to cook our thighs in the oven on a low heat while we finish making dinner. It makes sure they're very tender and cooked thoroughly.

We loved this chicken dish!

BURRATA PLATE

 BURRATA PLATE

INGREDIENTS: Arugula, spinach, prosciutto, roasted tomatoes and garlic, burrata cheese, olive oil, balsamic glaze, salt and pepper. I served it with toast points but it was good as a salad.

Arrange these ingredients however you want! 

VIETNAMESE CABBAGE ROLL SOUP

 VIETNAMESE CABBAGE ROLL SOUP

INGREDIENTS:

 Broth: Water from boiling the cabbage, enough chicken paste to flavor the cabbage water, 4 ounces mushrooms, 2 chopped scallions and 1 tbs red curry paste, 1/2 cup fresh cilantro. Taste the broth and add salt and pepper if needed.

One cabbage

Stuffing: 1/4 cup olive oil, 4 ounces sliced mushrooms, 1 chopped shallot, 4 chopped cloves of garlic, 1 pound ground pork, 1 pound ground hot Italian sausage, 2 chopped scallions, 1/4 tsp salt and pepper

Garnish: Fresh cilantro

Cut the core out of the cabbage and boil. As the leaves fall off, remove and set aside. Meanwhile, sauté the garlic, onions and mushrooms in the oil until soft. Mix with the uncooked meat and the salt and pepper. 

Put some meat in the middle of a cabbage leaf, wrap the sides and roll like an old fashioned cigarette, wrap the roll with a thin slice of cabbage, a zucchini noodle or string. 

Gently set in the broth and simmer for an hour. 

VIETNAMESE CHICKEN THIGHS

 VIETNAMESE CHICKEN THIGHS

INGREDIENTS: 2 PACKS OF BONELESS, ORGANIC CHICKEN THIGHS, 3 TBS BROWN SUGAR, 1 TBS FISH SAUCE, 1 TSP CRUSHED RED PEPPER, 2 TBS CRUSHED GARLIC, 2 TBS LEMONGRASS PASTE, 3 TBS DARK SOY SAUCE, 1/2 CUP TAMARIND CHUTNEY

PUT EVERYTHING IN A FREEZER BAG FOR SEVERAL HOURS, GRILL THE CHICKEN FOR 5 MINUTES EACH SIDE, PUT IN A 225 OVEN FOR ONE HOUR AND ENJOY!

FRESH SPRING ROLLS

 FRESH SPRING ROLLS

INGREDIENTS: SPRING ROLL WRAPPERS (FOLLOW THE DIRECTIONS HOW TO SOFTEN THE WRAPPERS)

 6 OUNCES BROCCOLI SLAW, 1/2 CUP FRESH MINT, 1/2 CUP PEELED AND SLICED CUCUMBER, 3 THINLY SLICED RADISHES, 1/2 CUP FRESH CILANTRO, 1 TSP GRATED FRESH GINGER

BOSTON (OR BIBB) LETTUCE

GARNISH: PEANUT SAUCE, FRESH PICKLED GINGER AND/OR SWEET & SPICY THAI SAUCE

MIX ALL THE INGREDIENTS TOGETHER, WRAP IN THE WRAPPERS WITH A SLICE OF BOSTON LETTUCE AND SERVE WITH ONE OR ALL OF THE SAUCES!

PEANUT SAUCE

 PEANUT SAUCE

INGREDIENTS: 1/2 CUP CREAMY PEANUT BUTTER, 1/2 CUP COCONUT WATER (YOU CAN ALSO USE COCONUT MILK), 1 TBS HOISIN SAUCE, 1 TBS FRESH LIME JUICE, 1 TBS BROWN SUGAR, 2 TBS CHILI GARLIC SAUCE

GARNISH: FRESH CILANTRO AND PEANUTS

PUT ALL THE INGREDIENTS IN A BLENDER. GREAT FOR SPRING ROLLS OR AS A GARNISH FOR GRILLED MEAT AND VEGETABLES 

CHICKEN POCKET

 CHICKEN POCKET

INGREDIENTS: 6 Thin sliced chicken breasts (or you can buy regular one's and beat until flat), 1/2 cup gluten free bread crumbs, 1/2 cup grated parmesan cheese, 2 tbs parsley, 2 eggs, 2 tbs olive oil, 1 tsp balsamic vinegar, 1 onion sliced thin, 1/2 cup chopped proscuitto, 1/2 cup mozzarella, 2 slices Swiss cheese, 1/2 cup fresh basil, 1/4 cup scallion cream cheese (or whatever kind you like).

Garnish: cayenne pepper, olive oil spray

Mix the eggs in one bowl. 

Mix the bread crumbs, parmesan cheese and parsley in another bowl.

 Sauté the onion in the olive oil until soft, add the balsamic and cook another few minutes. 

Dip the chicken in the egg then the bread crumb mix. Put a few onions, the 3 cheeses, some prosciutto and basil in the middle of a piece of chicken and fold the chicken in half. 

Garnish with cayenne pepper and olive oil spray.

Cook on a foiled lined and olive oil sprayed cookie sheet and bake uncovered at 425 for 20 minutes. 

BLACK BEANS FOR RICE

 BLACK BEANS FOR RICE

INGREDIENTS: 2 cans rinsed black beans, 1/4 cup olive oil, 3 cloves chopped garlic, 1 chopped red onion, 1 small diced jalapeño (I used a red one), 1 tbs cumin, 1 tbs oregano, 1 tsp salt, 1/2 tsp cayenne, 1 cup vegetable stock, 1/2 cup cilantro

Sauté the onion, garlic and pepper in the oil until soft, add everything but the cilantro and cook thoroughly. I like to add my cilantro at the end!

MEXICAN LIME DRESSING

 MEXICAN LIME DRESSING

INGREDIENTS: 3 ounces olive oil, 2 ounces fresh lime juice, 1/2 tsp each salt, pepper and cumin, 3 cloves crushed garlic

Mix and enjoy!