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!

CHICKEN TORTILLA SOUP

 CHICKEN TORTILLA SOUP

INGREDIENTS: Small whole roaster chicken, 4 tbs chicken base, 2 tbs cumin and chili powder, 1 tsp salt & pepper, 1 tbs olive oil, 1 carrot, celery & onion all chopped, 1 can corn, black beans (rinsed), crushed tomatoes & diced green chili peppers.

Garnish: fresh cilantro, avocado & sour cream and tortilla chips. 

Fill a corn kettle with water, add the chicken, the base and the first four spices. Bring to a boil and then simmer for an hour or until chicken is cooked. Take the chicken out of the water and let cool. Take all the chicken off the bones and shred with your fingers.

Meanwhile, sauté the carrot, celery & onion in the olive oil until soft. Add all of the ingredients including the chicken and simmer for half hour.

Put a handful of tortilla chips in a bowl, add the soup and the garnish and enjoy!

LOBSTER ORZO SOUP

 LOBSTER ORZO SOUP

INGREDIENTS: 1 onion, 3 celery stalks, 6 garlic cloves, 1 hot red pepper (jalapeño) and 1 carrot.  2 tbs butter. 2 tbs olive oil. 2 cups each lobster and chicken base.1 tbs each tarragon, thyme & pepper, 2 tbs tomato paste, 2/3 cup orzo, 1/2 cup heavy cream,   1/2 cup white wine.  7 ounce fully cooked lobster mea  1/2 cup dry sherry 

I chopped the veggies and sautéed them in the butter and oil. Once they were soft I added the chicken and lobster base, the spices and tomato paste. When the mix began to boil, I added the orzo, reduced to medium heat and cooked for 10 minutes. I reduced the heat to low and added everything else. Heat thoroughly and take a taste!