SPANISH STEAK & PASTA
BOLIVIAN BAKED STUFFED ZUCCHINI
GARNISH: PARMESAN CHEESE, PARSLEY AND PAPRIKA
BOIL THE CUKES FOR 10 MINUTES. COOL. CUT ENDS OFF AND DOWN THE MIDDLE. SCOOP OUT THE PULP.
SAUTE THE ONION, GARLIC AND OIL UNITL SOFT. ADD THE PULP AND THE BOUILLON PASTE AND STIR UNTIL PASTE GETS DISPERSED. ADD THE BREAD CRUMBS, EGGS AND PARM CHEESE TO THE MIX. ADD THE AMOUNT OF WATER SO MIX STAYS MOIST. FILL THE ZUCCHINI WITH THE MIX, GARNISH WITH PARMESAN, PARSLEY AND PAPRIKA AND BAKE 350 FOR ABOUT 30 MINUTES.
SPANISH CHICKEN
RUB FOR CHICKEN: 1 TSP EACH CORIANDER, ALLSPICE, PAPRIKA, TUMERIC, CINNAMON, AND 1/2 TSP CAYENNE
CUT UP THE CHICKEN AND ADD THE RUB TO IT AND SET ASIDE.
SAUTE THE ONIONS AND GARLIC IN THE OIL WITH THE SALT AND PEPPER UNTIL SOFT AND SET ASIDE. ADD A LITTLE MORE OIL AND FRY THE CHICKEN UNTIL CRISPY ON BOTH SIDES (ABOUT 4 MINUTES PER SIDE), SET ASIDE, ADD ONION MIX AND EVERYTHING ELSE AND COOK FOR 10 MINUTES. ADD THE CHICKEN ON A LOW HEAT FOR ANOTHER 5 MINUTES.
INCREDIBLE FLAVOR! CAN BE SERVED WITH RICE OR PASTA OR BY ITSELF!
HEARTS OF PALM SALAD WITH MOZZARELLA
DRESSING: 1/2 TSP SALT AND PEPPER, 1/4 CUP OLIVE OIL, 1/4 CUP FRESH LEMON JUICE.
PUT IT ALL TOGETHER AND ENJOY!
FRENCH ONION RICE
INGRDIENTS: ONION MIX: 4 TBS BUTTER, 2 TBS OLIVE OIL, 2 ONIONS SLICED THIN, 10 CLOVES OF GARLIC, 1 TBS THYME
RICE: 2 CUPS BASMATI RICE, 4 CUPS CHICKEN BROTH, 1 TBS SALT AND PEPPER, 1/2 CUP PARMESAN CHEESE
COOK THE ONION MIX FOR A HALF HOUR SO IT CARAMELIZES.
COOK THE RICE IN THE BROTH WITH THE SALT AND PEPPER. WHEN IT'S DONE, ADD THE PARMESAN CHEESE AND THE ONION MIX AND SERVE!
TIAN PROVENCAL
This is a pic before it was cooked. It turned out great. I just forgot to take the after pic and it was all eaten by the time I remembered!
INGREDIENTS: 5 sliced zucchini, 4 tomatoes, 2 onions, 1/4 cup olive oil, 8-10 cloves of garlic, 1/2 cup parmesan cheese, 2 tbs herbes de provence, 1 tsp salt and 2 tsp pepper.
Fry garlic in onions in the oil until really soft. Put at the bottom of a glass pan. Top with everything else. Bake covered for 20 minutes and then uncovered for another 10-5 until zucchini is done.
CHAMPAGNE CHICKEN
Season the chicken with half the amount listed of salt, pepper, parsley, herbes de provence and all of the parmesan cheese. Fry in olive oil on a medium high heat 2-3 minutes a side. Set aside. Add shrooms and shallots to the pan until softened. Add rest of the ingredients and cook for 10 minutes. Add the chicken and simmer for 5 minutes.
ENJOY!!!
SHRIMP SPRING ROLLS
INGREDIENTS: RICE PAPER. BIB LETTUCE. 2 CUPS COOKED SHRIMP CUT UP. 1 THINLY SLICED CARROT. 1 THINLY SLICED ENGLISH CUCUMBER, 1/2 THINLY SLICED RED PEPPER, 1 CHOPPED UP SCALLION, 1/4 CUP EACH FRESH MINT, BASIL AND CILANTRO
MIX EVERYTHING TOGETHER.
DIP THE PAPER IN WARM WATER UNTIL SOFTENED. PUT A PIECE OF LETTUCE AND 1/4 CUP OMIX INTO THE CENTER OF THE WRAPPER, FOLD THE SIDES IN AND ROLL IT UP. ONCE THEY ARE ALL ROLLED, PUT IN THE FRIDGE TO SET UP. REMOVE 30 MINUTES BEFORE SERVING.
SAUCE: 1 SHREDDED CARROT, 4 CLOVES CRUSHED GARLIC, 1 TSP SUGAR, 1/4 CUP WATER, 1/2 CUP RICE VINEGAR, 1 TBS CHILI GARLIC SAUCE, 1 CHOPPED SCALLION, 1/2 TSP FISH SAUCE, 1/8 CUP FRESH LIME JUICE. SAUCE PICTURED ON THE RIGHT.
OTHER SAUCE: 1/8 CUP LIME JUICE, 1 TBS SUGAR, 1/2 TSP FISH SAUCE, 1/8 CUP WATER, 4 CLOVES CRUSHED GARLIC. 1 TBS GARLIC CHILI SAUCE, 1 TBS HOISIN SAUCE, 1 TSP PEANUT BUTTER POWDER.
CHICKEN PHO
INGREDIENTS: 8 CLOVES GARLIC, 1 LEEK, 1 SMALL PURPLE ONION, 2 CUPS CABBAGE, 1 CUP FENNEL, 1/4 CUP CANOLA OIL, 1 CARROT, 1/2 RED PEPPER, 2 SCALLIONS, 2 CUPS BABY BOK CHOY, 1/2 CUP FRESH GRATED GINGER, 1/2 BOX RICE STICKS, 1 POUND THINLY SLICED CHICKEN BREASTS, 1/2 CUP FRESH CILANTRO, 1/2 CUP FRESH BASIL, 1/4 CUP LIME JUICE, 2 TBS SUGAR, 1 TSP FISH SAUCE, 1 TSP CINNAMON, CARDAMON, CLOVES AND CORIANDER, 2 TBS SALT, 12 CUPS (AT LEAST) OF CHICKEN STOCK
SAUTE ALL THE VEGETABLES IN THE OIL UNTIL SOFTENED. ADD THE STOCK AND SPICES. ADD THE CHICKEN AND WHEN IT LOOKS COOKED, ADD THE NOODLES. IF YOU NEED MORE CHICKEN STOCK, FEEL FREE TO ADD IT. (I FORGOT TO MEASURE HOW MUCH STOCK I PUT IN. SORRY!)
IT HAD GREAT FLAVOR!
FRIED WATER SPINACH
INGREDIENTS: ONE BUNCH WATER SPINACH RINSED AND CHOPPED, 8 CLOVES CHOPPED GARLIC, 1 SLICED RED HOT PEPPER, 1/4 CUP OLIVE OIL, 1 TBS OYSTER SAUCE, 1 TSP SALT, 1/4 CUP CHICKEN STOCK, 1/2 TSP FISH STOCK (OPTIONAL)
SAUTE THE GARLIC AND PEPPER IN THE OIL FOR THREE MINUTES. ADD EVERYTHING ELSE AND COOK UNTIL WILTED.
MANGO SALAD
INGREDIENTS: 3 CUPS CHOPPED MANGO, 1 CHOPPED ENGLISH CUKE, 1/2 RED PEPPER SLICED THIN, 8 CUT UP CHERRY TOMATOES, 1/2 CUP FRESH CILANTRO, 1 SLICED SHALLOT, 1/2 CUP PEANUTS.
DRESSING: 1/4 CUP LIME JUICE, 1/4 CUP RICE WINE VINEGAR, 1/3 CUP CANOLA OR AVOCADO OIL, 1 TBS SUGAR, 1/2 TSP FISH SAUCE.
THAT'S IT! IF FISH SAUCE CREEPS YOU OUT, YOU CAN SKIP IT.
LEMON GRASS CHICKEN
INGREDIENTS: 8-10 CHICKEN THIGHS WITH BONES (REMOVE SKIN), 3 TBS GROUND LEMONGRASS, 1 TSP FISH SAUCE, 1 CUP SOY SAUCE, 1/8 CUP LIME JUICE, 1/2 CUP LEMON JUICE, 1 TBS SUGAR, 1 TBS RED CURRY PASTE, 2 TBS SWEET CHILI SAUCE, 1/8 CUP OLIVE OIL, 6 CLOVES CRUSHED GARLIC, 1/2 CUP FRESH GRATED GINGER, 2 TBS DRIED BASIL, 2 TBS CHILI GARLIC SAUCE
If you don't have all the ingredients, don't fret. This would be good with only some of them. You can get ground lemongrass in the produce section at Wegmans. Put the chicken and all the ingredients in a freezer bag for several hours. Take it out of the fridge one hour before you grill it. Grill until a little more than half way cooked then put uncovered in a 250 oven for an hour. This pic doesn't do it justice. The flavor was great!
STEAK, SHROOMS & SCOTCH
INGREDIENTS: 6 FILET STEAKS, 1/2 CUP OLIVE OIL, 2 POUNDS OF MUSHROOMS, 4 TBS BUTTER, 1 CUP HEAVY CREAM, 1 CUP BEEF STOCK, 1 TBS SALT, PEPPER & GRAIN MUSTARD, 1/4 CUP HONEY, 1/2 CUP SCOTCH WHISKEY
Rub olive oil on the steaks and sprinkle some salt and pepper on them. Set aside for an hour before you cook them. Fry them 4 minutes per side in the butter on a medium-high heat. Set aside when they are browned. Cook the chopped mushrooms in the same pan until they soften. Add everything else, bring to a boil, then reduce the heat so it cooks down (about 20 minutes) Add the steaks back to the pan to heat up.
ENJOY~!!
MASHED POTATOES & TURNIPS (RUMBLEDETHUMPS)
INGREDIENTS: 6 BAKING POTATOES, 3 TURNIPS, 3 CUPS SHREDDED CABBAGE, 4 TBS BUTTER, 1/2 CUP HEABY CREAM, 4 TBS BUTTER, 1 TBS SALT AND PEPPER, 12 OUNCES SHREDDED CHEDDAR CHEESE, FRESH CHIVES
Cut up the potatoes and turnips and boil until soft. Drain throughly. While they are boiling, sauté the cabbage in the butter until soft. Add the salt and pepper to it. Mix everything in a big bowl, put in a baking dish, cover and cook 325 about an hour.
COCK-A-LEEKIE SOUP
EGGPLANT HEAVEN (super quick & easy)
INGREDIENTS: 4 Asian eggplants sliced , 4 chopped scallions, head of chopped garlic, 1/4 cup sesame oil, 1/2 cup soy sauce, 1 tsp Korean hot pepper flakes (gochugaru) and 1 tbs toasted sesame seeds.
Slice and steam the eggplant until soft (about 5-7 minutes) Set aside. Sauté the garlic in the oil until soft. Mix everything else in that pan until well mixed. Pour over eggplant and enjoy!
FRIED RICE & BACON
Cook the rice ahead of time and put in the fridge to cool. Put the bacon in the oven to get nice and crispy.
Mix the eggs and cook them in some peanut oil. Remove from the pan. Add a little more peanut oil to the pan and put the cold rice on top of it on a medium high heat. Flatten the rice with your hand or a spatula so it gets nice and flat. Stir occasionally and re-flatten. Your goal is to make it crispy. While it is cooking, mix everything else together in a small bowl. Taste it and adjust to your liking. When the rice starts to crisp, turn up the heat, add the soy mix and mix it thoroughly. Add the eggs and continue to mix. When it's done, crumble the bacon and mix into the rice.
RICE PUDDING
GROUND CINNAMON FOR GARNISH.
OPTIONAL: FRESH MAPLE SYRUP
Cook the rice in the water for 15 minutes, add everything else and simmer until liquid is all absorbed. It should take roughly 30 minutes. Stir often so it doesn't stick to the bottom of the pan. Discard the cinnamon stick when it is finished.
Sprinkle some ground cinnamon and/or maple syrup on top and enjoy!
SAUSAGE & BEAN DIP
Sauté the sausage, onion, garlic in the olive oil until sausage is almost completely cooked and browned. Add everything else (only 1/2 the shredded cheese) and cook until everything is well mixed. Put in a greased glass pan, sprinkle the rest of the cheese on top and bake for 1/2 hour on 350.
My family and my staff were obsessed with this appetizer!
CHICKEN SATAY & PEANUT SAUCE
Marinade for chicken: One package thin chicken breasts, 2/3 cup sweet soy sauce, 4 tbs melted butter
Bamboo skewers (you need to soak them in water for at least half hour)
Peanut sauce: 1/4 cup canola oil, 4 garlic cloves, 1 onion, 2 chili peppers, 2/3 cup peanut butter, 1/4 cup sweet soy sauce, 1/2 tsp salt, 2 tbs fresh line juice, 1/4 cup crushed peanuts.
Marinate the chicken for the day or overnight. Put on skewers and cook on the grill until done. About 4 minutes per side.
Blend the garlic, onion and chili peppers in a food processor. Put everything but the peanuts in a sauce pan and cook on low for a half hour. Add the crushed peanuts at the end.
ENJOY!!!
SHRIMP & SCALLOPS IN A WHITE WINE SAUCE
Sauce: 6 chopped garlic, 1 onion, 1/4 cup garlic infused olive oil, 2 tbs chopped sun dried tomatoes, 2 cups chicken stock, 1 jalapeño, 2/3 cup white wine, 1/4 cup grated parmesan cheese
Garnish: Fresh basil, parsley, freshly grated cheese and tomatoes.
Dry the seafood. Fry in the butter and olive oil mix on a medium high heat. Sprinkle with the cheese, bread crumbs and Italian seasoning. Use as much or as little as you like. Cook until the seafood is done and has a crispy coating.
Sauce: Sauté the garlic, jalapeño and onion in the oil. Add everything else. Simmer.
Cook the pasta, drain, add the sauce, add the seafood, top with fresh herbs, tomatoes and fresh grated cheese.
We also added some Patty's Peppers in the mix at the end which is a marinated Hungarian Pepper product that isn't available locally and I order online. It was still great without it.
AVOCADO EGGROLLS
Mix: 3 avocados, 1/4 cup sun-dried tomatoes, 1/2 cup diced purple onion, fresh cilantro, 1/4 tsp salt
Cilantro Sauce: 1/4 cup avocado oil, 1 tbs lime & lemon juice, 1 cup cilantro, 2 cloves of garlic, 1/4 cup honey, 1/2 tsp each salt and pepper. Mix in a food processor. Give a taste and see if it needs anything else!
Chop up the mix, wrap it in a wrapper, fry in oil and enjoy!
HUMMUS AND SEASONED GROUND BEEF APPETIZER
CHICKEN SKEWERS
MARINATE THE CHICKEN IN ALL THE INGREDIENTS FOR SEVERAL HOURS. GRILL FOR 5 MINUTES PER SIDE. PUT IN A 225 OVEN FOR AS LONG AS IT TAKES TO FINISH COOKING. WE HAD LARGE PIECES SO IT TOOK AN HOUR. WE ALSO GRILLED PEPPERS AND ONIONS AND ADDED IT TO THE CHICKEN BEFORE WE PUT IT IN THE OVEN.
WE SERVED WITH LEMON RICE AND PITA BREAD
GREEK GRAPE LEAVES
Rinse off the leaves and set aside. Sauté the onion garlic and pine nuts in the oil for 10 minutes, add everything else and cool.
Wrap in the leaves and steam for 15 minutes. I served with homemade tzatziki sauce. If you have any questions, feel free to DM me.
VEGETARIAN RATATOUILLE
SOAK THE PEELED EGGPLANT IN SALT FOR 1/2 HOUR TO HELP REDUCE BITTERNESS. RINSE AND DRY. MEANWHILE, SAUTE THE OIL, CARROT, ONION AND GARLIC FOR 5 MINUTES, ADD THE EGGPLANT AND SHROOMS AND COOK ANOTHER 10 MINUTES. ADD EVERYTHING ELSE AND SAUTE FOR 10 MINUTES. TRANSFER TO A BAKING DISH. COVER AND COOK AT 400 FOR ONE HOUR.
LEMON RICE
SAUTE THE GARLIC AND ONION IN THE OLIVE OIL, ADD THE RICE & STOCK AND COOK UNTIL RICE SOFTENS. ADD EVERYTHING ELSE AND SIMMER 5 MINUTES.
ASIAN SAUCE FOR PASTA
GENTLY SAUTE THE GARLIC AND GINGER IN THE OILS FOR A FEW MINUTES. ADD EVERYTHING BUT THE BASIL AND SCALLIONS AND SIMMER FOR 20 MINUTES. ADD THE BASIL AND SCALLIONS AT THE END.
I served over pasta with asian meatballs, sausage and mixed vegetables, but it could go over just about anything!
MUSTARD SAUCE FOR DUMPLINGS, EGGROLLS OR WONTONS
Garnish: Fresh Chives
Mix everything together and serve!
COD IN FOIL WITH A JAPANESE FLARE
You decide how much of the veggies you want but each pouch had the same measurements of the butter to the sesame oil.
Wrap each pouch in the foil so it is totally sealed.
Bake at 425 for 25 minutes then let it sit for 5 minutes before serving. I served it with rice and sesame green beans.
Another huge family hit!
SESAME GREEN BEANS
Sauté the onion and garlic in the avocado oil for 20 minutes on low heat, add everything else and cook until beans are cooked to your liking.
Huge family hit!
CHICKEN MEATBALLS WITH A JAPANESE FLARE
Sauce: 1/4 cup soy sauce, 1/4 cup mirin, 1 clove crushed garlic and 1 tsp fresh ginger.
Mix all the ingredients, roll into balls and put into fridge to set up for a few hours.
Fry in canola oil until done.
Pour a little sauce over it before you serve it.
Great flavor!!!
EDAMAME
I mixed all the ingredients and heated them up until the brown sugar was fully dissolved. I poured it over the edamame and enjoyed!
Sauté the bacon, oil and butter until bacon gets crispy, add the fennel and onions for 5 minutes, add the shrooms and cook until softened, add everything else and simmer for 20 minutes. ENJOY!!!!
PAELLA
Cook the chorizo in the oil, set aside. Fry the onion, garlic and pepper for 5 minutes. (add more oil if it sticks), add the thighs (cut them first into bite sized pieces), add the rice, stir to coat then add the broth, tomatoes and saffron. Cook until the rice is done. Add the peas and the shrimp and simmer until the shrimp is thoroughly cooked.
You're going to love this dish!!!!
COLORFUL SALAD WITH CORN
This was a mix of romaine, tomatoes, 1 can of corn, avocado, cucumber, parsley, salt, pepper, light olive oil and red wine vinegar.
It was colorful and yummy.
BREAD & TOMATOES
I crushed 6 cloves of garlic in a half cup of olive oil. I brushed the oil on the bread. I used a cheese grater to crush the tomatoes. I added the salt to the tomatoes, put on top of the oil and bake for 5 minutes at 350.
Sounds simple but it was great!!!
CILANTRO SAUCE
1 bunch of cilantro, 4 cloves of garlic, juice of 2 limes, 1/2 tsp cumin, 1 jalapeño, 1 tbs white vinegar, 1/2 cup olive oil, 1/2 tsp salt
Put everything in a food processor and enjoy!!!!
STEAK AU POIVRE
Put a generous amount of salt and pepper on each side of the steaks and press it into the meat. Sauté the steak on a medium high heat in the oil and butter for 4 minutes each side. Set aside.
Put the rest of the ingredients in the pan and simmer for 15 minutes. Cut the steak, pour the sauce over the meat and enjoy!
SOUTHERN SAUSAGE AND BEAN DIP INGREDIENTS: 1 POUND GROUND SAUSAGE (I USED HOT BUT SWEET WOULD ALSO WORK), 1/4 CUP OLIVE OIL, 1 CHOPPED ONIO...
