BEET SALAD WITH TAHINI, BALSAMIC DRESSING

 BEET SALAD WITH TAHINI, BALSAMIC DRESSING

INGREDIENTS: 1 POUND MIXED GREENS, 4 BEETS, 3 SLICED RADISHES 

DRESSING: 2 CLOVES CRUSHED GARLIC, 1/3 CUP OLIVE OIL, 1/4 CUP BALSAMIC VINEGAR, 1 TBS TAHINI, 1 TSP DIJON MUSTARD, 1 TBS MAPLE SYRUP, 1/2 TSP SALT AND PEPPER

GARNISH: HONEY GOAT CHEESE (NOT PICTURED HERE BECAUSE I DON'T LIKE GOAT CHEESE SO I SERVED IT SEPARATELY)

PEEL AND SLICE THE BEETS FAIRLY THINLY. PUT ON A GREASED FOIL LINED BAKING SHEET AND BAKE AT 400 FOR 15-20 MINUTES. LET COOL.

MIX EVERYTHING AND ENJOY!

PECAN ENCRUSTED SALMON

 PECAN ENCRUSTED SALMON

INGREDIENTS:  4 SALMON FILETS

WET MIX: 3 TBS EACH BUTTER, MUSTARD AND HONEY

DRY MIX: 1/2 CUP BREAD CRUMBS, 1/2 CUP CHOPPED PECANS, 3 TBS PARSLEY, 1 TSP BLACK PEPPER

OLIVE OIL

DIP THE SALMON IN THE WET MIX, THEN THE DRY, PUT ON A BAKING SHEET, SPRAY WITH A LITTLE OLIVE OIL AND BAKE AT 400 FOR 20 MINUTES

SOUTHERN GREEN BEANS, BACON & APRICOTS

 SOUTHERN GREEN BEANS, BACON  & APRICOTS

INGREDIENTS: 1 POUND FRENCH GREEN BEANS, 1/2 POUND BACON CUT UP,  2 TBS BUTTER, 1 TSP SALT AND PEPPER, 3 TBS BALSAMIC VINEGAR,  1/2 CUP SLICED DRIED APRICOTS, 1/2 CUP WATER

SAUTE THE BACON AND THE BUTTER UNTIL ALMOST DONE (ABOUT 5 MINUTES), ADD BEANS, SALT AND PEPPER AND COOK ANOTHER 5 MINUTES, ADD WATER & VINEGAR THEN COVER AND STEAM FOR ANOTHER 5 MINUTES, ADD THE APRICOTS AND HEAT 2 MINUTES UNCOVERED STIRRING PRETTY CONTINUOUSLY. 

GREAT FLAVOR!

CREAMY DILL SALAD DRESSING

 CREAMY DILL SALAD DRESSING

INGREDIENTS: 1 CUP MAYO, 1/2 CUP SOUR CREAM, 1/4 CUP MILK,1/2 CHOPPED ONION, 1/2 CUP FRESH PARSLEY, 1 TSP DRY DILL (OR 2 TBS FRESH), 1/4 CUP APPLE CIDER VINEGAR, 2 CLOVES GARLIC, 1/2 TSP CELERY SALT, 1 TSP PEPPER

PUT EVERYTHING IN A FOOD PROCESSING AND BLEND UNTIL SMOOTH. PUT IN THE REFRIGERATOR TO CHILL

SOUTHERN CORN ON THE COB

 SOUTHERN CORN ON THE COB

INGREDIENTS: 6 EARS OF CORN, 1 CUP SHREDDED PEPPER JACK CHEESE, 4 TBS BUTTER, 1 TSP SALT, PEPPER & THYME, 2 TBS BALSAMIC VINEGAR, 2 TBS HORSEY SAUCE

BOIL THE CORN UNTIL DONE. WHILE IT'S COOKING, MIX EVERYTHING BUT THE PEPPER JACK CHEESE TOGETHER AND HEAT FOR 1-2 MINUTES IN THE MICROWAVE. DRAIN THE CORN, PUT THE BUTTER SAUCE ON TOP OF IT IN A GLASS PAN, SPRINKLE WITH PEPPER JACK CHEESE

BAKE FOR 10 MINUTES ON 350 AND THEN BROIL TO GET CRISPY (ABOUT 3-5 MINUTES)

FRIED OKRA WITH DILL REMOULADE

 FRIED OKRA WITH DILL REMOULADE

INGREDIENTS: 1 POUND OKRA - CUT OFF STEMS AND RINSE IN WATER

BATTER: 1/3 CUP CORN MEAL, 1/3 CUP FLOUR, 1/2 TSP SALT AND PEPPER, 1 TSP TAJIN SPICE (IT'S USED FOR RIMMING BLOODY MARY'S BUT YOU CAN ALSO USE ANY KIND OF CAJUN SEASONING)

VEGETABLE OIL

REMOULADE: 1 CUP MAYO, 1 TSP DILL, 1 TSP CAPERS, 1/4 CUP LEMON JUICE, 1 TSP DIJON, 2 CLOVES GARLIC, SPLASH OF CAYENNE, 2 SMALL DILL PICKLES CUT UP SMALL

MIX THE BATTER, DREDGE THE OKRA IN THE BATTER, PUT ON A PLATE AND STICK IN THE FRIDGE

MEANWHILE PUT ALL THE INGREDIENTS EXCEPT THE PICKLES IN A FOOD PROCESSOR UNTIL SMOOTH. ADD THE PICKLES, MIX THOROUGHLY BY HAND AND PUT IN THE FRIDGE

FRY THE OKRA IN VEGETABLE OIL FOR ROUGHLY 5 MINUTES, SET ON PAPER TOWELS TO DRAIN THE OIL AND SERVE WITH THE REMOULADE

LOBSTER CAKES

 LOBSTER CAKES

INGREDIENTS: 2 TBS BUTTER, 1 DICED SHALLOT, 2 DICED GARLIC, 1 DICED CELERY STALK, 2 TBS PARSLEY, 1 TBS MUSTARD, 2 TBS MAYO, 1 EGG, 2 TBS HOT SAUCE(I USED RED HOT), 1/4 TSP SALT, 1 TSP PEPPER, 1/4 CUP PANKO, 1/4 CUP BREAD CRUMBS, 2 TBS RANCH DRESSING, 2 TBS LEMON JUICE,1 PACKAGE LOBSTER MEAT 7OUNCES (I GET MINE IN THE FROZEN SECTION OF WEGMANS)

GARNISH: SRIRACHA MAYO AND THAI SWEET THAI CHILI SAUCE

MIX EVERYTHING TOGETHER, FORM INTO CAKES, PUT ON A GREASED COOKIE SHEET AND BAKE ON 425 FOR 8 MINUTES EACH SIDE!

CIOPPINO (FISH STEW)

 CIOPPINO (FISH STEW)

INGREDIENTS: 1/4 CUP OLIVE OIL, 1 SLICED ONION, 1 SLICED FENNEL, 6 CLOVES GARLIC, 1 POUND SHRIMP, 2 DOZEN CLAMS, 3 HALIBUT FILETS (CUT UP), 2 CUPS PASTA SAUCE OR CRUSHED RED TOMATOES, 1 1/2 CUP WHITE WINE, 1 1/2 CUP CLAM BROTH, 2 TBS BUTTER, 1 TSP EACH CRUSHED RED PEPPER, PARSLEY, THYME, OREGANO, SALT, PEPPER AND 1/4 TSP CAYENNE PEPPER (OPTIONAL)

GARNISH: PARSLEY

SAUTE ONION, FENEEL & GARLIC IN THE OIL FOR 7 MINUTES, ADD THE PASTA SAUCE, WINE AND SPICES AND SIMMER.

MEANWHILE THOROUGHLY RINSE THE CLAMS AND THEN MICROWAVE  IN ONE CUP WATER AND THE BUTTER FOR 4 MINUTES

ADD THE SHRIMP, HALIBUT, CLAMS AND THE BROTH TO THE POT AND SIMMER UNTIL THE CLAMS OPEN

LEMON CHICKEN AND RICE SOUP

 LEMON CHICKEN AND RICE SOUP

*This soup was so good that I forgot to take a still pic of it! I had to take a snap shot from the short video I made!. My kids loved it and asked me to make more!!!*

INGREDIENTS: 1/4 CUP OLIVE OIL, 2 CARROTS, 2 CELERY, 1 ONION, 6 GARLIC, 8 CUPS CHICKEN STOCK, 2 BAY LEAVES, 1 CUP WHITE RICE, 2 CUPS COOKED SHREDDED CHICKEN, 1 TSP SALT AND PEPPER, 2/3 CUPS FRESH LEMON JUICE, 2 EGGS, 2 TBS PARSLEY

CHOP THE VEGETABLES IN A FOOD PROCESSOR AND SAUTE IN OLIVE OIL FOR 5 MINUTES. ADD 6 CUPS OF THE STOCK, THE BAY LEAVES, SALT, PEPPER AND BRING TO A BOIL. ADD THE RICE AND COOK UNTIL IT IS DONE.

MEANWHILE MIX THE EGGS AND THE LEMON JUICE UNTIL THOROUGHLY MIXED. ADD THE REMAINDER OF THE CHICKEN BROTH TO IT AND MIX WELL. ADD THE LEMON JUICE MIX AND THE CHICKEN TO THE POT AND SIMMER FOR TEN MINUTES. 

ADD THE PARSLEY AND REMOVE THE BAY LEAF. STIR AND SERVE!

WHOLE PROCESS SHOULD ONLY TAKE ABOUT ONE HALF HOUR.

CREAMY SCALLOPS OVER HEARTS OF PALM PASTA

 CREMAY SCALLOPS OVER HEARTS OF PALM PASTA

INGREDIENTS: 10 SCALLOPS SEASONED WITH A LITTLE SALT AND PEPPER, 1/4 CUP LIGHT OLIVE OIL, 1 CHOPPED ONION, 6 CHOPPED GARLIC, 1/4 CUP WHITE WINE, 3 TBS HOT ANTIPASTO SPREAD (OR CHILI GARLIC SAUCE), 1 CUP HEAVY CREAM, 1 6 OUNCE BAG OF BABY SPINACH, 1/2 CUP GRATED PARMESAN CHEESE, ONE BOX OF HEARTS OF PALM PASTA (OR REGULAR PASTA)

FRY SCALLOPS IN OIL 3 MINUTES PER SIDE. SET ASIDE. ADD ONION AND GARLIC AND COOK 3 MINUTES, ADD WINE AND COOK 5 MINUTES. ADD CREAM, ANTIPASTO SPREAD AND SPINACH FOR 5 MORE MINUTES, ADD SPINACH AND GRATED PARM FOR ANOTHER 5 MINUTES. ADD SCALLOPS. STIR AND TURN OFF.

WHILE THIS IS HAPPENING, COOK PASTA ACCORDING TO DIRECTIONS. 

THIS WAS YUM!

LOBSTER THERMIDOR

 LOBSTER THERMIDOR

INGREDIENTS: 5 LOBSTER TAILS, 1 DICED SHALLOT, 3 TBS BUTTER, 2 CLOVES CHOPPED GARLIC, 5 OUNCES SLICED MUSHROOMS, 1/2 CUP WHIPPING CREAM, 1/2 CUP HALF AND HALF, 2 TBS FLOUR, 1/4 CUP WHITE WINE, 1/2 TSP SALT, 1 TSP PEPPER, 1/4 TSP CAYENNE, JUICE OF ONE LEMON, 1 TBS TARRAGON,,2 TBS FRESH PARSLEY, 1/4 CUP COGNAC, 1 TBS DRY MUSTARD

1/2 CUP CHEDDAR CHEESE,  1/2 CUP GRATED PARMESAN

PAPRIKA AND PARSLEY FOR GARNISH

USE A SCISSORS TO CUT DOWN THE CENTER AND IN THE MIDDLE ON THE TOP OF EACH TAIL. PULL THE MEAT OUT AND BROIL IN THE SHELLS ON HIGH FOR 5 MINUTES. LET COOL. TAKE OUT THE MEAT AND CUT INTO PIECES.

TURN OVEN TO 425.

IN A SKILLET, SAUTE THE SHALLOTS AND GARLIC IN BUTTER FOR 2 MINUTES. ADD THE SHROOMS AND COOK ANOTHER 5 MINUTES. ADD THE CREAM AND HALF AND HALF AND COOK ON A MEDIUM LOW HEAT FOR 5 MINUTES. ADD THE FLOUR AND STIR UNTIL DISSOLVED. ADD THE EVERYTHING BUT THE 2 CHEESES AND COOK ANOTHER 3 MINUTES. ADD THE CHEESE AND STIR ON LOW HEAT UNTIL DISSOLVED. 

TURN OFF THE HEAT. ADD THE LOBSTER TO THE MIX.

OPEN UP THE SHELLS AND FILL THE CAVITY WITH THE MIX.  GARNISH WITH PARSLEY AND PAPRIKA (OR MORE CAYENNE IF YOU WANT A KICK)

BAKE UNCOVERED FOR 10 MINUTES!

CREAMY CAULIFLOWER

 CREAMY CAULIFLOWER

INGREDIENTS: 1 HEAD OF CAULIFLOWER STEAMED FOR 20 MINUTES

SAUCE: 5 TBS BUTTER, 3 TBS FLOUR, 3 CLOVES CRUSHED GARLIC, 1/2 TSP SALT AND PEPPER, 1 CUP WHIPPING CREAM, 1 TBS THYME, 3 SLICES SWISS CHEESE

GARNISH: PAPRIKA AND CHIVES

DIRECTIONS FOR SAUCE: WHILE THE CAULIFLOWER IS STEAMING, MELT THE BUTTER IN A SAUCEPAN, ADD THE FLOUR AND MIX THOROUGHLY, ADD THE WHIPPING CREAM, SALT, PEPPER AND THYME AND COOK FOR 5 MINUTES. ADD THE SWISS CHEESE AND STIR UNITL COMPLETELY MELTED.

TURN OVEN TO 350.

SPRAY A GLASS PAN. ADD THE CAULIFLOWER AND POUR THE SAUCE ON TOP. BAKE UNCOVERED FOR HALF HOUR. GARNISH WITH PAPRIKA AND CHIVES. 

FRENCH SALAD WITH PICKLED SHALLOTS, HARD BOILED EGGS & ROASTED PECANS

 FRENCH SALAD WITH PICKLED SHALLOTS, HARD BOILED EGGS & ROASTED PECANS

INGREDIENTS: HEAD OF ROMAINE LETTUCE, WASHED AND CHOPPED,  1/4 CUP EACH FRESH CHIVES & PARSLEY, 4 HARD BOILED EGGS SLICED THIN, 1/2 CUP CHOPPED PECANS, 2 SHALLOTS CHOPPED SMALL, 1 TBS SUGAR, 2/3 CUP RED WINE VINEGAR, 1/4 CUP LEMON JUICE, 1/2 CUP OLIVE OIL, 1/2 TSP SALT AND PEPPER, 2 CLOVES CRUSHED GARLIC

TO MAKE THE PICKLED SHALLOTS: CHOP 2 SHALLOTS INTO SMALL PIECES AND SOAK IN 1 TBS SUGAR & 2/3 CUP RED WINE VINEGAR FOR A FEW HOURS

DRESSING: 1/4 CUP FRESH LEMON JUICE, 1/2 CUP OLIVE OIL, 1/2 TSP SALT AND PEPPER AND 2 CLOVES CRUSHED GARLIC

PECANS: FRY THE PECANS ON A MEDIUM-HIGH HEAT FOR 3 MINUTES IN A DRY FRYING PAN

ARRANGE EVERYTHING AND MIX THOROUGHLY. 

FRENCH ONION RICE

 FRENCH ONION RICE

INGREDIENTS: 2 TBS BUTTER, 2 TBS OLIVE OIL, 2 ONIONS SLICED THIN, 1 TSP SALT AND PEPPER, 4 CLOVES CHOPPED GARLIC, 1 TBS BALSAMIC VINEGAR, 1 TBS THYME, 1/4 CUP WHITE WINE, 4 CUPS CHICKEN STOCK, 2 CUPS BASMATI RICE

GARNISH: FRESH PARSLEY, CHIVES AND/OR THYME

SAUTE THE ONIONS AND GARLIC IN THE OIL AND BUTTER FOR 30 MINUTES ON A MEDIUM LOW HEAT. ADD THE VINEGAR AND SAUTE ANOTHER 10 MINUTES.

SET ONOINS ASIDE. ADD BROTH, WINE, SALT & PEPPER AND RICE TO THE PAN AND SIMMER COVERED UNTIL RICE IS DONE (ABOUT 20 MINUTES) ADD THE ONIONS BACK TO THE MIX TO THOROUGHLY HEAT.

GREENS AND BEANS

 GREENS AND BEANS

INGREDIENTS: 2 BUNCHES ESCAROLE WASHED THOROUGHLY AND CUT UP, 1/2 CUP CHOPPED GARLIC, 4 TBS BUTTER, 1/4 CUP OLIVE OIL, 1 CAN CANNELLONI BEANS DRAINED BUT NOT RINSED,  1/2 CUP CHICKEN STOCK, 1 TSP CRUSHED RED PEPPER

OPTIONAL: SALT AND/OR GRATED PARMESAN CHEESE

SAUTE THE GARLIC IN THE OIL AND BUTTER FOR 3 MINUTES, ADD ESCAROLE AND SAUTE FOR ANOTHER 5 MINUTES. ADD EVERYTHING ELSE AND SIMMER 10 MINUTES. TASTE AND ADD MORE PEPPER OR A LITTLE SALT AS NEEDED. YOU CAN ALSO ADD PARMESAN CHEESE INSTEAD OF SALT. THAT'S WHAT I OFTEN DO.

GREEN BEAN & ARTICHOKE CASSEROLE

 GREEN BEAN & ARTICHOKE CASSEROLE

INGREDIENTS: 1 POUND FRENCH GREEN BEANS, 1 SLICED RED ONION, 2 CANS UNMARINATED ARTICHOKE HEARTS CUT INTO PIECES, 1 POUND SLICED MUSHROOMS, 1/2 CUP CHOPPED GARLIC, 1/4 CUP OLIVE OIL, 4 TBS BUTTER, 1 TSP SALT & PEPPER, 2/3 CUP SEASONED PANKO, 1/2 CUP GRATED PARMESAN CHEESE

EXTRA OLIVE OIL TO DRIZZLE ON TOP

SAUTE GARLIC, ONION & MUSHROOMS IN THE OIL AND BUTTER UNTIL SHROOMS GET WILTED. ADD THE GREEN BEANS AND COOK FOR ANOTHER 5 MINUTES. ADD THE PANKO AND PARMESAN CHEESE AND MIX THOROUGHLY. 

HEAT OVEN TO 325. PUT IN A SPRAYED GLASS PAN, DRIZZLE A LITTLE MORE OLIVE OIL ON TOP.  COVER & COOK FOR HALF HOUR.

ENJOY!!!

CREAMY PARMESAN CHICKEN

 CREAMY PARMESAN CHICKEN

INGREDIENTS: 4 LBS. BONELESS CHICKEN THIGHS, 3 TBS BUTTER, 3 TBS OLIVE OIL, 1 PINT HEAVY CREAM, 1 CUP CHICKEN STOCK, 1 CUP SHREDDED SUN-DRIED TOMATOES, 1 CUP PARMESAN CHEESE, 6 OUNCE TOMATO PASTE, 2 TBS BASIL, 1 TBS CRUSHED RED PEPPER, 4 CUPS FRESH BABY SPINACH, SALT & PEPPER

SPRINKLE CHICKEN WITH SALT AND PEPPER AND FRY IN THE BUTTER AND OIL UNTIL BROWNED ON BOTH SIDES BUT NOT COOKED THROUGH. SET ASIDE. 

ADD EVERYTHING ELSE TO YOUR POT (EXCPET THE SPINACH) AND SIMMER FOR TEN MINUTES. 

ADD THE CHICKEN AND SIMMER ON LOW FOR AN HOUR. 

ADD THE SPINACH AND SIMMER FOR 5 MORE MINUTES. 

YOU'RE GOING TO WANT TO DRINK THE SAUCE!

MUSHROOM RISOTT0

 MUSHROOM RISOTTO

INGREDIENTS: 3 TBS OLIVE OIL, 2 CHOPPED SHALLOTS, 6 CLOVES CHOPPED GARLIC, 4 TBS BUTTER, 6 CUPS CHICKEN BROTH, 1 POUND MUSHROOM BLEND, 1 1/2 CUPS ARBORIO RICE, 1/2 CUP WHITE WINE, 1/2 CUP PARMESAN CHEESE, 1/2 CUP FRESH CHIVES, SALT & PEPPER TO TASTE.

SAUTE THE GARLIC, MUSHROOMS AND SHALLOTS IN HALF THE BUTTER AND OIL FOR 8 MINUTES. SET ASIDE

ADD THE REST OF THE BUTTER AND THE RICE TO THE PAN AND LIGHTLY BROWN (ABOUT 3 MINUTES)

ADD ABOUT ONE CUP OF BROTH TO THE PAN AND STIR OFTEN. AS THE LIQUID DISAPPEARS, ADD ANOTHER CUP. KEEP DOING THIS UNTIL ALL THE STOCK IS USED UP. WHEN I PUT THE LAST OF THE STOCK IN THE PAN, I ADDED THE WINE, CHEESE AND CHIVES. SEASON TO YOUR LIKING AND SPRINKLE SOME FRESH CHIVES ON TOP SO IT LOOKS PRETTY!

DELICATA SQUASH

 DELICATA SQUASH

YOU CAN EAT THE SKIN!!!!

2 SQUASH, OLIVE OIL, SALT AND PEPPER. 

THAT'S IT!

PREHEAT OVEN TO 400. YOU'LL NEED 2 DELICATA SQUASH - WASH THOROUGHLY, CUT OFF THE ENDS AND SLICE IN 1/2 - 3/4  INCH SLICES. PUT ON AN OLIVE OIL SPRAYED COOKIE SHEET. SPRAY SOME OLIVE OIL ON THEM, SPRINKLE A LITTLE SEA SALT AND BLACK PEPPER ON THEM AND THROW THE TRAY IN THE OVEN.

COOK 15 MINUTES, TURN OVER AND COOK ANOTHER 15. YOU'RE GOING TO LOVE THEM! 

HINT: IF YOU WANT THEM TO CARAMELIZE, COOK THEM AN ADDITIONAL 5 MINUTES PER SIDE. 

SPAGHETTI AGLIO E OLIO

 SPAGHETTI AGLIO E OLIO

INGREDIENTS FOR 2 PEOPLE: 1/2 POUND SPAGHETTI, 1 TBS BUTTER, 1 TBS ROASTED GARLIC CHICKEN BROTH WITH 1/2 CUP WATER, 1 CUP EXTRA VIRGIN OLIVE OIL, A TON OF SLICED FRESH GARLIC (ABOUT 1/2 CUP), 1 TSP CRUSHED RED PEPPER.

GARNISH: FRESH TOMATOES,  BASIL AND PARMESAN CHEESE

GENTLY SAUTE THE GARLIC IN THE OIL AND BUTTER  SO IT DOESN'T BURN FOR FIVE MINUTES, ADD THE STOCK AND RED PEPPER AND SIMMER ON A LOW HEAT FOR AT LEAST 20 MINUTES. 

MIX WITH PASTA, GARNISH AND ENJOY!

SPINACH ARTICHOKE DIP STUFFED SHROOMS

 SPINACH ARTICHOKE DIP STUFFED SHROOMS

INGREDIENTS: DOZEN LARGE WHITE MUSHROOMS (OR PORTOBELLAS), 1 SMALL DICED ONION, 4 CLOVES CHOPPED GARLIC, 2 TBS OLIVE OIL, 1 POUND FRESH BABY SPINACH, 1 CAN UNMARINATED ARTICHOKE HEARTS, 4 OUNCES SOFT CREAM CHEESE, 1/4 CUP SOUR CREAM, 1 TBS BLACK PEPPER

GARNISH: SHREDDED MEXICAN CHEESE  AND PAPRIKA

I SAUTÉED THE ONIONS AND GARLIC IN THE OIL FOR 2 MINUTES, ADDED THE SPINACH UNTIL IT WILTED. I PUT EVERYTHING IN A FOOD PROCESSOR UNTIL MIXED THOROUGHLY AND CHOPPED SMALL.  SCOOP OUT THE INSIDES OF THE MUSHROOMS, STUFF THEM, GARNISH WITH CHEESE AND PAPRIKA, PUT ON A FOIL LINED BAKING SHEET THAT HAS BEEN SPRAYED WITH COOKING SPRAY AND COOK FOR 20 MINUTES ON 350. YOU CAN ALWAYS BROIL THEM FOR A COUPLE MINUTES AT THE END TO MAKE THEM PRETTIER!

THAI COCONUT SOUP WITH TOFU

 THAI COCONUT SOUP WITH TOFU

INGREDIENTS: 1 TBS SESAME OIL AND 1 TBS VEGETABLE OIL, 1 CAN COCONUT MILK(I USED LIGHT), 5 CUPS CHICKEN STOCK, 3 TBS DRIED THAI BASIL (USE REGULAR BASIL IF YOU DON'T HAVE THE THAI), 3 TBS FRESH GRATED GINGER, 1 LARGE CHOPPED TOMATO, 1 MINCED JALAPEÑO, 1/4 CUP LIME JUICE, 1 TSP SALT & PEPPER, 8 CLOVES CRUSHED GARLIC, 1 WHOLE SLICED PURPLE ONION, 3 TBS RED CURRY PASTE, 1 TBS FISH SAUCE, (LESS OR NONE IF YOU DON'T LIKE IT), 2 TBS BROWN SUGAR, 1/2 BOX THAI RICE NOODLES, 1 PACKAGE EXTRA FIRM TOFU CUT IN CHUNKS, 1 CUP FRESH CILANTRO.

GARNISH: FRESH CILANTRO & SCALLIONS

SAUTE THE ONION IN THE OILS FOR 3 MINUTES, ADD THE GARLIC, JALAPEÑO AND GINGER AND SAUTE FOR 2 MORE MINUTES, ADD EVERYTHING ELSE EXCEPT THE TOFU, CILANTRO AND NOODLES AND SIMMER 15 MINUTES. TASTE IT. ADD MORE OF WHATEVER YOU THINK WOULD BE TASTIER FOR YOU. ADD THE REST OF THE INGREDIENTS AND SERVE AS SOON AS THE NOODLES ARE DONE. ABOUT 10-15 MINUTES. 

GARNISH AND ENJOY!

SHRIMP WITH COCONUT

 SHRIMP WITH COCONUT

INGREDIENTS: 1 TBS OIL, 4 TBS BUTTER, 6 CLOVES CHOPPED GARLIC, 1/2 CUP FRESH CILANTRO, 1 JALAPEÑO (I USED A RED ONE), 4 TBS OYSTER SAUCE, 2 TBS SAKE (OR RICE WINE), 2 TSP SUGAR, 1 TSP BLACK PEPPER, 12 JUMBO SHRIMP, 2/3 GRATED COCONUT

DRY FRY THE COCONUT FOR 3-4 MINUTES (UNTIL IT BROWNS)

SAUTE THE GARLIC AND JALAPEÑO IN THE OIL AND BUTTER FOR 2 MINUTES, ADD THE SHRIMP AND COOK ON A MEDIUM HIGH HEAT FOR 3 MINUTES PER SIDE (OR HOWEVER LONG IT TAKES DEPENDING ON HOW BIG THEY ARE), TURN THE SKILLET TO LOW AND ADD EVERYTHING ELSE. MIX THOROUGHLY AND ENJOY!

MINI FRIED CHICKEN SPRING ROLLS

 MINI FRIED CHICKEN SPRING ROLLS

INGREDIENTS: 1 TSP CRUSHED GARLIC, 2 CUPS SHREDDED CABBAGE, 1/2 SHREDDED CARROT, 1 CUP COOKED DICED CHICKEN, 1 TSP MASALA, 2 TBS OIL, 2 TBS SOY SAUCE, 1 TSP PEPPER, 1 PACKAGE MINI VEGETABLE SPRING ROLL WRAPPERS 

OIL FOR FRYING

SAUTE THE VEGETABLES AND GARLIC IN THE OIL UNTIL SOFT.  TURN OFF THE HEAT AND ADD EVERYTHING ELSE. MIX THOROUGHLY. LET IT COOL. 

PUT A TABLESPOON OF THE MIX INTO THE CENTER OF THE WRAPPER.  PUT A LITTLE WATER ON THE EDGES OF THE WRAPPER. FOLD THE SIDES IN FIRST AND THEN WRAP THE ROLL LIKE A TIGHT CIGARETTE. PUT IN THE FRIDGE FOR AN HOUR TO SET UP. 

FRY ON A MEDIUM HIGH HEAT UNTIL BROWN.

THIS RECIPE YIELDED 25 ROLLS.

I SERVED IT WITH A CHILI GARLIC, THAI SWEET CHILI AND FRESH GINGER SAUCE. 

THEY WERE AMAZING!

GAZPACHO

 GAZPACHO

INGREDIENTS: 4 LARGE TOMATOES, 1 ENGLISH CUCUMBER, 1 BELL PEPPER, 2 CLOVES GARLIC, 1 CELERY STALK, 1/2 RED ONION, 1 JALAPENO, 1/2 CUP CILANTRO, 1/4 CUP BASIL, 1 TSP SALT AND PEPER, 2 TBS LIME JUICE, 1/4 CUP APPLE CIDER VINEGAR, 1 TBS WORCESTERSHIRE SAUCE,  4 CUPS TOMATO JUICE (I USED ZING ZANG BLOODY MARY MIX)

I USED THE PULSE SETTING ON MY FOOD PROCESSOR TO CHOP ALL OF THE VEGETABLES SMALL BUT NOT TINY OR PUREED. THEN I ADDED EVERYTHING ELSE. TASTED IT TO MAKE SURE I LIKED IT AND PUT IT IN THE REFRIGERATOR FOR A FEW HOURS TO CHILL.

VEGETABLE PAELLA

VEGETABLE PAELLA

INGREDIENTS: 1/4 CUP OLIVE OIL, 1 CHOPPED LEEK, 6 CLOVES CHOPPED GARLIC, 2 TSP SMOKED PAPRIKA, 1 CAN FIRE ROASTED TOMATOES, 2 CUPS JASMINE RICE, 1 CAN CHICKPEAS, 3 CUPS VEGETABLE BROTH, 1/2 CUP WHITE WINE, 1/2 TSP SAFFRON (OPTIONAL-IT'S EXPENSIVE), 1 CUP PEAS, 2 TBS FRESH LEMON JUICE

1 CAN MARINATED ARTICHOKE HEARTS (DRAINED), 2 ORANGE PEPPERS 

GARNISH: FRESH PARSLEY 

Heat OVEN TO 400, spray a cookie sheet with cooking spray and put artichoke hearts and peppers on the sheet to cook for half hour (or until brown)

Meanwhile, sauté the leeks and garlic in the oil for 5 minutes, add everything else, boil and simmer half hour. 

Add the roasted vegetables to the mix, sprinkle some parsley on top and serve!

CHIMICHURRI SAUCE

 CHIMICHURRI SAUCE

INGREDIENTS: 1 SHALLOT, 1 JALAPEÑO, 6 CLOVES OF GARLIC, 1/4 CUP RED WINE VINEGAR, 1 TSP SALT, 1 1/2 CUP FRESH CILANTRO, 1 1/2 CUP FRESH PARSLEY, 1/2 CUP OLIVE OIL

PUT EVERYTHING IN A FOOD PROCESSOR! 

CITRUS RICE PILAF

 CITRUS RICE PILAF

INGREDIENTS: 8 OUNCES WILD RICE, 1 CUP CARROT STICKS, 1/4 CUP OLIVE OIL,  6 CLOVES CHOPPED GARLIC, 1/2 CUP SLICED BELL PEPPER, 2 CHOPPED SCALLIONS, 1 TSP SALT AND PEPPER, 1 TBS EACH FRESH SAGE, OREGANO AND MINT, 3 TBS LIME JUICE, 

COOK THE RICE ACCORDING TO THE DIRECTIONS ON THE PACKAGE.  WHILE IT'S COOKING, SAUTE THE CARROTS, GARLIC, PEPPER AND SCALLIONS IN THE OIL FOR 5 MINUTES, ADD THE RICE WHEN IT'S DONE AND THE HERBS, SPICES AND LIME JUICE.

HEAT THOROUGHLY FOR A FEW MINUTES AND ENJOY!

CHICKEN PICANTE (BOLIVIAN INSPIRED!)

 CHICKEN PICANTE (BOLIVIAN INSPIRED)

INGREDIENTS: 8 BONELESS CHICKEN BREASTS SEASONED WITH AJI AMARILLO SEASONING, SALT, PEPPER AND CUMIN (BOTH SIDES)

1/4 CUP OLIVE OIL, 2 CLOVES CHOPPED GARLIC, 2 CHOPPED TOMATOES, 1 CUP PEAS, 1/2 CUP PARSLEY

SAUTE THE CHICKEN IN THE OIL ON ONE SIDE FOR 7 MINUTES, TURN OVER, ADD EVERYTHING ELSE AND COOK UNTIL THE CHICKEN IS FINISHED COOKING

FRESH SALSA STUFFED AVOCADO

 FRESH SALSA STUFFED AVOCADO

INGREDIENTS: 3 ACOCADOS SLICCED IN HALF. DISCARD PIT

SALSA: 1 CUP CHOPPED TOMATOES, 1/2 CUP MINCED RED ONION, 2 TBS FRESH PARSLEY, 2 TBS OLIVE OIL, 1/2 TSP SALT AND PEPPER, 1 TBS APPLE CIDER VINEGAR

MIX THE SALSA, FILL THE AVOCADO AND ENJOY!!!

SPICY CABBAGE AND POTATOES

 SPICY CABBAGE AND POTATOES

INGREDIENTS: 

8 CUPS SHREDDED CABBAGE BOILED FOR 5 MINUTES IN WATER & 3 TBS SALT

2 CHOPPED POTATOES BOILED IN WATER WITH 3 TBS SALT UNTIL YOU CAN EASILY PUT A KNIFE THROUGH THEM

2 TBS TOMATO PASTE, 1/2 CUP WATER AND 1 TBS SUGAR MIXED

2 TBS OLIVE OIL, 1 SLIED ONION AND 1 SLICED ORANGE PEPPER

14 OUNCE DICED TOMATOES, 1 DICED CHILI PEPPER, 1 TSP SALT, 1 TBS BLACK PEPPER

2 TBS LIME JUICE

CILANTRO FOR THE GARNISH

GET THE CABBAGE AND POTATOES READY. SAUTE THE OIL, ONION AND PEPPER 5 MINUTES. ADD THE CABBAGE AND THE POTATOES AND SAUTE 5 MINUTES. ADD EVERYTHING ELSE AND SAUTE FOR 10 MINUTES ON A MEDIUM LOW HEAT

ADD THE GARNISH AND SERVE!

BOLIVIAN PIQUE MACHO

 BOLIVIAN PIQUE MACHO

INGREDIENTS: FRENCH FRIES

2 STEAKS SLICED (I USED FILET), 4 HOT ITALIAN SAUSAGE LINKS TAKEN OUT OF CASING AND CUT INTO TABLESPOON SIZED PIECES & 1/4 CUP OLIVE OIL

4 HARD BOILED EGGS

1 THINLY SLICED RED ONION, 2 TOMATOES CUT IN HUNKS, 2 THINLY SLICED CHILI PEPPERS

GARNISH: SALT, PEPPER AND FRESH CILANTRO 

FRY THE FRENCH FRIES IN A DEEP FRYER. 

IN A SKILLET, COOK THE SAUSAGE IN THE OIL UNTIL ALMOST DONE. ADD THE STEAK AND COOK UNTIL DESIRED DONENESS

PUT EVERYTHING ON A PLATTER AND SERVE

IT WAS FUN TO MAKE AND VERY COOL TO LOOK AT!

BEEF STROGANOFF

 BEEF STROGANOFF

INGREDIENTS: 8 OUNCES CHOPPED MUSHROOMS, 2 TBS BUTTER, 2 YBS OLIVE OIL, 1 CHOPPED LEEK, 6 CLOVES CHOPPED GARLIC, 1 TSP SALT AND PEPPER

SAUCE: 1 CUP BEEF STOCK, 2/3 CUP WHITE WINE, 2 TBS WORCESTERSHIRE SAUCE, 1 TBS CHILI GARLIC SAUCE

2 OF YOUR FAVORITE STEAKS CUT UP (I USED FILET)

ADDITIONAL ITEMS: 1/4 CUP SOUR CREAM, 1/4 CUP HEAVY CREAM, 1/4 CUP BRANDY OR COGNAC

FRY STEAK IN OIL AND BUTTER FOR 3 MINUTES, SET ASIDE. ADD THE SHROOMS, GARLIC AND LEEK AND COOK ANOTHER 5 MINUTES. ADD THE SAUCE TO THE LEEK MIXTURE AND COOK 5 MINUTES, ADD THE STEAK AND ADDITIONAL ITEMS AND COOK ON LOW UNTIL STEAK IS COOKED TO YOUR LIKING. I DID 5 MINUTES. 

SERVE OVER PASTA AND WITH YOUR FAVORITE GREEN VEGETABLE

MIXED COOKED GREENS WITH COCONUT

MIXED COOKED GREENS WITH COCONUT

INGREDIENTS: 3 CUPS CHOPPED BROCCOLI, 2 CUPS CHOPPED BRUSSELS SPROUTS, 2 CHOPPED ZUCCHINI, 1 CUP GREEN BEANS, 2 CUPS SPINACH, 1/4 CUP OLIVE OIL, 1 CUP CHICKEN STOCK, 1/2 CUP COCONUT MILK, 1/2 TSP SALT, 1 TSP BLACK PEPPER

GARNISH: CHOPPED CHASHEWS  & SHREDDED COCONUT

SUTE THE BROCCOLI, BRUSSELS AND ZUCCHINI IN OIL FOR 5 MINUTES, ADD THE GREEN BEANS AND SPINACH FOR ANOTHER 2 MINUTES. ADD EVERYTHING ELSE AND COOK UNTIL DESIRED DONENESS. I ONLY DID MINE ANOTHER 7 MINUTES BECAUSE I LIKE MY VEGETABLES A LITTLE AL DENTE. 

YOU CAN ALSO ADD 1/2 CUP GREEN CHUTNEY TO THE MIX. IT ADDS AN AMAZING FLAVOR!

ADD THE GARNISH!

 

MANGO SALAD

 MANGO SALAD

INGREDIENTS: 2 CUPS JULIENNED MANGO, 3 SMALL CUCUMBERS JULIENNED, 1/2 THINLY SLICED RED ONION, 1/2 CUP FRESH CILANTRO, 1/3 CUP OLIVE OIL, 1/4 CUP WHITE BALSAMIC VINEGAR, 1/2 TSP SALT

GARNISH: ROASTED PEANUTS

MIX THE OIL, VINEGAR & SALT TOGETHER

CHOP UP ALL THE REST OF THE INGREDIENTS

PUT IT ALL TOGETHER!

GREEN CHUTNEY (INDIAN INSPIRED)

 GREEN CHUTNEY (INDIAN INSPIRED)

INGREDIENTS: 1 CHOPPED WHITE ONION, 1 TBS FRESH GRATED GINGER, 4 CLOVES GARLIC, 1 FRESH GREEN CHILI, 2 CUPS FRESH CILANTRO, 1 CUP MINT, 2 TSP CORIANDER, 2 TBS SHREDDED COCONUT, 2 TBS FRESH LIME JUICE, 2 TSP CUMIN, 1/2 TSP SALT, 1/3 CUP WATER

PUT EVERYTHING IN A FOOD PROCESSOR UNTIL SMOOTH. TASTE AND ADJUST ACCORDING TO YOU LIKING. I ADDED A LITTLE MORE SALT AND LIME JUICE AT THE END.

SHREDDED DAIKON SALAD

 SHREDDED DAIKON SALAD

INGREDIENTS: 4 CUPS SHREDDED DAIKON, 1 MINCED FRESH HOT GREEN CHILI, 1/2 TSP SALT, 3 TBS FRESH LIME JUICE, 2 TBS CILANTRO

GARNISH: TOMATOES AND FRESH LIME SLICES

MIX ALL THE INGREDIENTS TOGETHER. SUPER SIMPLE, FRESH AND YUM!

COCONUT AND CURRY CHICKEN

 COCONUT AND CURRY CHICKEN

INGREDIENTS: 1/4 CUP OLIVE OIL, 8 BONELESS CHICKEN THIGHS, 1 CHOPPED RED ONION, 6 CLOVES CHOPPED GARLIC, 3 TBS GRATED GINGER, 5 OUNCE TOMATO PASTE, 1 CAN DRAINED GARBANZO BEANS, 1 TSP TURMERIC, 1 CAN CRUSHED TOMATOES, 1 CUP COCONUT MILK, COUPLE DROPS OF FISH SAUCE, SALT AND PEPPER,

SALT AND PEPPER THE CHICKEN. You can bake it, fry it or grill it. We grilled it until it was almost cooked through (about 5-7 minutes per side).

While it was cooking, I sautéed the garlic and onion in the oil for five minutes. Then I added everything else and cooked it on a medium heat - stirring often. When the chicken was done, I put it in the sauce, lowered the heat and cooked it for 20 minutes.  

This was a great dish. We served it over rice with green vegetables. 

SPICED CAULIFLOWER DIP

 SPICED CAULIFLOWER DIP

INGREDIENTS: 4 CUPS CHOPPED CAULIFLOWER, 1/4 CUP OLIVE OIL, 2 TBS GRATED GINGER, 6 CLOVES CHOPPED GARLIC, 1 RED CHILI, 2 TSP CUMIN, 1 TSP TURMERIC, 3 CUPS CHICKEN STOCK (VEGGIE STOCK WORKS ALSO)

GARNISH: CHILI POWDER, PARSLEY. FRIED ONIONS

SAUTE THE CAULIFLOWER AND GARLIC IN THE OIL FOR 5 MINUTES, ADD EVERYTHING BUT THE STOCK AND COOK ANOTHER 3 MINUTES. ADD THE STOCK, BRING TO A BOIL THEN TURN DOWN TO SIMMER FOR 20 MINUTES

LET IT COOL A LITTLE AND THEN PUT IN A FOOD PROCESSOR TO MAKE SMOOTH. 

CAN BE EATEN WARM OR COLD.

GARNISH AND ENJOY!

SPICY LENTIL AND CARROT SOUP

 SPICY LENTIL AND CARROT SOUP

INGREDIENTS: 2 TBS OLIVE OIL, 1 DICED ONION, 4 CHOPPED GARLIC, 1 TBS GRATED GINGER, 1 SMALL RED CHILI PEPPER, 2 TSP CURRY POWDER, 5 TBS TOMATO PASTE, 5 CHOPPED CARROTS, 1/2 CUP RED LENTILS, 1 CAN DICED TOMATOES, 4 CUPS VEGETABLE BROTH, 1/2 TSP SALT, 1 TSP BLACK PEPPER

GARNISH: SOUR CREAM & CILANTRO

SAUTEE THE ONION, GARLIC, CARROTS UNTIL SOFTENED. ADD EVERYTHING ELSE AND SIMMER UNTIL LENTILS ARE DONE (ABOUT 45 MINUTES) LET COOL.

PUT THE MIX IN A FOOD PROCESSOR

REHEAT FOR ANOTHER 20 MINUTES AND SERVE!

HUNGARIAN INSPIRED TWICE BAKED POTATOES

 HUNGARIAN INSPIRED TWICE BAKED POTATOES

INGREDIENTS: 6 BAKING POTATOES, 1 CUP MILK, 1 CUP SOUR CREAM, 2 TBS BUTTER, 1 DICED ONION, 6 CLOVES CHOPPED GARLIC, 1 TBS SALT AND PEPPER, 1 TBS HUNGARIAN PAPRIKA, 3 CUPS BABY SPINACH (DICED IN A FOOD PROCESSOR)

GARNISH: SOUR CREAM AND CHIVES

BAKE THE POTATOES ONE HOUR ON 350. LET THEM COOL SLIGHTLY. CUT THEM IN HALF AND SCOOP OUT THE MIDDLE.

SAUTE THE ONION IN THE BUTTER FOR 5 MINUTES, ADD THE SPINACH AND MIX THOROUGHLY. ADD THE POTATOES AND THE REST OF THE INGREDIENTS. PUT THE MIX BACK IN THE POTATOES.

BAKE FOR HALF HOUR ON 375. GARNISH WITH THE SOUR CREAM AND CHIVES AND SERVE!

LAMB STUFFED CABBAGE ROLLS WITH HERB TAHINI SAUCE

 LAMB STUFFED CABBAGE ROLLS WITH HERB TAHINI SAUCE

INGREDIENTS: 

-1 DICED ONION, 1/4 CUP OLIVE OIL, 1/2 TSP SALT

-LAMB MIX: 1 POUND GROUND LAMB, 1/2 CUP PANCETTA, 1/4 CUP BREAD CRUMBS SOAKED IN 1/4 CUP MILK, 1 TSP SALT, , 1/2 CAYENNE, 1 EGG, 1/2 CUP EACH FRESH PARSLEY AND MINT, 1/2 CUP PARMESAN CHEESE

-HEAD OF CABBAGE (CUT OUT SOME OF THE HEART, PUT IN BOILING WATER AND TAKE THE LEAVES OUT TO COOL AS THEY FALL OFF)

-TAHINI SAUCE: 2 CUPS FRESH PARSLEY, 1/2 TSP SALT & PEPPER, 2 TBS LEMON, 1/3 CUP WATER

OLICE OIL SPRAY AND OLIVE OIL.

GARNISH: FRESH PARSLEY AND SCALLIONS

HEAT OVEN TO 325. THOROUGHLY COMBINE ALL THE LAMB MIXTURE. PUT THE MIX IN THE CENTER OF A CABBAGE LEAF. FOLD IN THE SIDES FIRST AND ROLL THEM UP. PUT THEM IN A GLASS BAKING PAN THAT HAS BEEN GENEROUSLY SPRAYED WITH AN OLIVE OIL SPRAY.

DRIZZLE THE LEAVES WITH OLIVE OIL AND A CUP OF WATER. COVER AND BAKE FOR 45 MINUTES. UNCOVER AND PUT IN THE OVEN FOR ANOTHER 15 MINUTES. 

WHILE IT'S COOKING MAKE THE TAHINI SAUCE BY PUTTING ALL OF THOSE INGREDIENTS IN A FOOD PROCESSOR. 

DRIZZLE THE LEAVES WITH THE SAUCE, PARSLEY AND SCALLIONS AND ENJOY!~

ITALIAN SAUSAGE STUFFED BANANA PEPPERS

ITALIAN SAUSAGE STUFFED BANANA PEPPERS

 INGREDIENTS: 10 BANANA PEPPERS, 1 POUND HOT (OR MILD) ITALIAN SAUSAGE, 2 TBS OLIVE OIL, 2 TBS BUTTER, 2 CHOPPED SHALLOTS (OR 1 SMALL ONION), 4 CLOVES CRUSHED GARLIC, 6 OUNCES CREAM CHEESE (SOFTENED), 1/2 CUP PARMESAN CHEESE, 2 TBS ITALIAN SEASONINGS, 1 TSP CRUSHED RED PEPPER. 

1 16 OUNCE JAR OF SPAGHETTI SAUCE OR MARINARA

2 CUPS SHREDDED MEXICAN CHEESE

PREHEAT YOUR OVEN TO 325

SAUTE THE GARLIC AND SHALLOTS  IN THE BUTTER AND OIL UNTIL SOFT. ABOUT 4 MINUTES.  LET COOL. ADD EVERYTHING TOGETHER BUT SAUCE AND CHEESE AND MIX THOROUGHLY. 

CUT THE ENDS OFF THE PEPPERS THEN CUT ONE SIDE OF THE PEPPER FROM ONE END TO THE OTHER WITHOUT CUTTING THROUGH TO THE OTHER SIDE. 

STUFF THE PEPPERS WITH THE MIX.

PUT A LAYER OF SAUCE ON THE BOTTOM OF A GLASS, SPRAYED PAN, ADD THE PEPPERS, COVER THE REST OF THE SAUCE ON TOP.  COVER AND BAKE ONE HOUR.

UNCOVER, ADD THE CHEESE AND COOK ANOTHER 5-10 MINUTES UNTIL ALL OF THE CHEESE MELTS

THESE ARE AMAZING!!!!

MUJADARA (RICE & LENTILS) TOPPED WITH CARAMELIZED ONIONS

 MUJADARA (RICE & LENTILS) TOPPED WITH CARAMELIZED ONIONS

INGREDIENTS: 2 CUPS BASMATI RICE, 1 CUP RED OR BLONDE LENTILS, 4 CLOVES GARLIC, 1 TBS CUMIN, 2 BAY LEAVES, 1 TBS SALT AND PEPPER

ONION MIX: SLICED RED AND WHITE ONION, 1/4 CUP LIGHT OLIVE OIL, 6 CLOVES OF GARLIC SLICED

GARNISH: 1/2 CUP CILANTRO AND PARSLEY, 2 CHOPPED SCALLIONS

PUT 5 CUPS OF WATER IN A PAN, ADD CRUSHED  GARLIC, CUMIN, SALT, PEPPER AND BAY LEAVES AND BRING TO A BOIL.

ADD RICE AND COOK FOR 10 MINUTES ON LOW.

 ADD LENTILS AND SIMMER FOR ABOUT 20 MINUTES. IF YOU NEED MORE LIQUID, ADD MORE WATER AND A LITTLE OLIVE OIL. ALSO TAKE A TASTE AT THIS POINT AND SEE IF YOU WANT MORE SALT & PEPPER OR EVEN A LITTLE CAYENNE.

IN A SEPARATE PAN, ADD ONION MIX TOGETHER AND COOK ABOUT HALF HOUR.

WHEN RICE MIX DONE, REMOVE BAY LEAVES, TOP WITH CARAMELIZED ONIONS AND FRESH HERB MIX

IT'S FLAVORFUL, NUTRITIOUS AND A GREAT SIDE DISH!

LATKES

 LATKES

INGREDIENTS: 1 1/2 POUNDS SHREDDED HASHED POTATOES (CAN BE FOUND IN THE FROZEN SECTION), 1 ONION, 1 CUP MATZO, 2 EGGS, 1/2 CUP FRESH PARSLEY, 1 TSP SALT AND PEPPER

I MINCED THE ONION AND PARSLEY IN THE FOOD PROCESSOR AND THEN ADDED EVERYTHING ELSE TO IT SO IT BLENDED THOROUGHLY

I FORMED THE PATTIES AND PUT THEM IN THE FRIDGE FOR A COUPLE HOURS. 

I FRIED THEM IN SUNFLOWER OIL UNTIL BROWN AND CRISPY ON BOTH SIDES (ABOUT 3-4 MINUTES PER SIDE)

THEY WERE AWESOME! SERVED WITH TZATZIKI SAUCE, HUMMUS AND FRESH LEMON