VOKDA SAUCE WITH LOBSTER

 VODKA SAUCE

INGREDIENTS:

1/4 CUP OLIVE OIL, 2 TBS BUTTER, 1 DICED SHALLOT, 6 CHOPPED GARLIC CLOVES, 6 OUNCE TOMATO PASTE, 2/3 CUP VODKA, 1/2 CUP HEAVY CREAM, 1/2 CUP PARMESAN CHEESE, 1/2 TSP SALT AND PEPPER, 35 OUNCE CAN WHOLE TOMATOES BROKEN INTO SMALL PIECES., 1/2 CUP CHICKEN STOCK

OPTIONAL ADD ONS: PASTA & LOBSTER TAILS 

IF YOU WANT IT SPICY, ADD 1 TSP CRUSHED RED PEPPER.

GARNISH: LOTS OF FRESH BASIL, CRISPY PROSCIUTTO

SAUTE THE SHALLOT AND GARLIC IN THE BUTTER AND OIL, ADD EVERYTHING ELSE AND SIMMER FOR A HALF HOUR STIRRING OFTEN. THEN I PUT THE CHOPPED LOBSTER MEAT INTO TO THE SAUCE AND SIMMERED ON LOW FOR AN ADDITIONAL 20 MINUTES.

I BAKED PROSCIUTTO IN THE OVEN UNTIL CRISPY, CHOPPED IT UP AND SET IT ASIDE UNTIL THE END. 

I TOOK LOBSTER TAILS OUT OF THE SHELL AND BOILED THE SHELLS IN A BIG POT OF WATER WITH 1 TBS SALT FOR 2O MINUTES TO GET THE FLAVOR IN THE WATER AND THEN BOILED MY PASTA IN THAT LOBTER WATER.

ANY PASTA WILL DO. I USED FRESH BUCATINI

GARNISH WITH PROSCIUTTO AND BASIL AND EVEN SOME MORE FRESHLY SHAVED PARMESAN CHEESE

CREAMY PARMESAN DRESSING

CREAMY PARMESAN DRESSING

 INGREDIENTS: 3/4 CUP MAYO, 1/2 CUP FRESH PARMESAN CHEESE, 1/4 CUP FRESH LEMON JUICE, 2 TBS DIJON, 2 TBS WORCESTERSHIRE SAUCE, 1/2 TSP TABASCO, 1 TBS OLIVE OIL, 1/4 TSP SALT AND PEPPER

I PUT EVERYTHING IN A FOOD PROCESSOR AND SERVED OVER GRILLED LETTUCE AND FRESH VEGETABLES.

HADDOCK FRENCH

 HADDOCK FRENCH

INGREDIENTS: 2 PIECES OF HADDOCK

EGG WASH: 1 EGG, 1 TBS SUGAR, 1/4 CUP GRATED PARMESAN CHEESE

FLOUR MIX: 1/4 CUP FLOUR, 1/2 TSP SALT AND PEPPER

SAUCE: 4 CLOVES CHOPPED GARLIC, 1/2 STICK BUTTER, 1/4 CUP DRY SHERRY, 1/4 CUP LEMON JUICE, 1/4 CUP CHICKEN STOCK

1/4 CUP 

OLIVE OIL & PARSLEY

GENTLY SAUTE THE GARLIC IN THE BUTTER FOR 4 MINUTES, ADD EVERYTHING ELSE AND SIMMER. TASTE AND ADJUST AS NEEDED ACCORDING TO YOUR TASTE BUDS.

DIP THE HADDOCK IN THE FLOUR, THEN THE EGG. GARNISH WITH DRIED PARSLEY.

HEAT THE OIL ON A MEDIUM HIGH HEAT. FRY THE HADDOCK FOR 3 MINUTES PER SIDE. MINE TURNED BROWN BECAUSE OF THE CHEESE WHICH WAS YUMMY. ADD THE SAUCE AND SIMMER FOR 5 MORE MINUTES. 

I PUT MINE OVER A BED OF BABY BOK CHOY, PURPLE ONION AND BABY SPINACH.

SHERRY VINEGAR DRESSING (FOR VEGGIES, CHICKEN OR FISH)

 SHERRY VINEGAR DRESSING

INGREDIENTS: 1/2 CUP SHERRY VINEGAR, 1 DICED SHALLOT, 1 TBS DIJON, 1 TBS HONEY, 3/4 CUP OLIVE OIL, 1/2 TSP SALT AND PEPPER, 2 CLOVES CRUSHED GARLIC

MIX EVERYTHING AND LET SIT FOR AT LEAST AN HOUR.

ZUCCHINI PATTIES

 ZUCCHINI PATTIES

INGREDIENTS: 2 CUPS SHREDDED ZUCCHINI, 2 EGGS, 1/2 CUP FLOUR, 1/2 CUP PARMESAN CHEESE, 1/2 CUP BREAD CRUMBS, 1/2 CUP SHREDDED MOZZARELLA CHEESE, 1/2 TSP SALT AND PEPPER

AVOCADO OIL

SHRED THE ZUCCHINI AND SQUEEZE AS MUCH MOISTURE OUT OF IT AS POSSIBLE. MIX EVERYTHING AND FORM INTO PATTIES. REFRIGERATE FOR ABOUT AN HOUR.

FRY IN AVOCADO OIL.

I SERVED WITH MARINARA SAUCE. 

BARBECUE ASIAN RIBS

 BARBECUE ASIAN RIBS

INGREDIENTS: 

RUB: 3 TSP EACH: ALLSPICE, GARAM MASALA, CINNAMIN, FENNEL, ANISE

2 SLABS PORK RIBS

BARBECUE SAUCE: 2 TBS OLIVE OIL, 2 PIECES OF CHOPPED BACON, 1 CHOPPED SHALLOT, 4 CLOVES CHOPPED GARLIC, 1/4 CUP SOY SAUCE, 1/4 CUP TOMATO JUICE (OR BLOODY MARY MIX), 1 TBS RICE VINEGAR, 1 TBS HOISIN SAUCE, 1/3 CUP KETCHUP, 2 TBS HONEY, 4 TBS APRICOT PRESERVES, 2 TBS BROWN SUGAR, 1 TBS FRESH GINGER, 1 TBS CHILI GARLIC SAUCE

PUT THE RUB ON THE RIBS AND COOK ON THE GRILL 5 MINUTES PER SIDE.

WHILE IT'S COOKING, FRY THE BACON IN THE OIL UNTIL ALMOST DONE, ADD THE SHALLOTS AND GARLIC AND COOK 3 MORE MINUTES. ADD EVERYTHING ELSE AND SIMMER FOR 10 MINUTES.

POUR OVER THE RIBS. COVER AND COOK FOR 2 1/2 HOURS ON 225 DEGREES. 

GRILLED BOK CHOY SALAD

 GRILLED BOK CHOY SALAD

INGREDIENTS: 1 HEAD BOK CHOY, 1/2 PURPLE CABBAGE, 4 SCALLIONS

1 PACK RAMEN NOODLES, 1/2 CUP SLIVERED ALMONDS, 1/4 CUP CILANTRO, 1/2 TSP SALT AND PEPPER, 1 CAN MANDARIN ORANGES DRAINED

DRESSING: 1/4 CUP ORANGE JUICE, 1/4 CUP BALSAMIC VINEGAR, 1/4 CUP OLIVE OIL, 1 TBS SESAME OIL, 1 TBS GRATED GINGER, 1 TSP HOT MUSTARD, 1/2 TSP SALT AND PEPPER

OLIVE OIL

MAKE THE DRESSING AND SET ASIDE.

WASH THE BOK CHOY AND LET DRY. SPRAY A LITTLE OIL ON THE BOK, CABBAGE AND SCALLIONS AND GRILL FOR ABOUT 10 MINUTES SO THE VEGGIES GET CHARRED. WHEN IT COOLS, CUT UP.

TOAST THE ALMONDS AND DRY RAMEN NOODLES IN A FRYING PAN UNTIL BROWNED.

MIX EVERYTHING AND ENJOY!

LEBANESE RICE & LAMB

 LEBANESE RICE & LAMB

INGREDIENTS: 3 TBS BUTTER, 1/2 POUND GROUND LAMB, 1 CUP JASMINE RICE, 1/3 CUP PINE NUTS, 1/2 TSP SALT AND PEPPER, 2 CUPS CHICKEN BROTH, 6 CLOVES GARLIC, 1/2 CUP CHOPPED ONION (I USED A LEEK), 1 TSP LEBANESE 7 SPICE (OR YOU COULD USE 1/2 TSP CINAMON AND 1/2 TSP ALLSPICE)

SAUTE THE GARLIC, LEEK AND PINE NUTS IN THE BUTTER FOR 5 MINUTES, ADD THE LAMB AND COOK FOR ANOTHER 5, ADD THE RICE AND SPICES FOR ANOTHER 2 MINUTES, ADD THE BROTH - BRING TO A BOIL, THEN COVER AND SIMMER UNTIL RICE IS DONE (ABOUT 25 MINUTES)

CHICKEN FAJITAS

 CHICKEN FAJITAS

INGREDIENTS: 1 POUND THINLY SLICED ORGANIC CHICKEN BREASTS, 1 TBS EACH OREGANO, CHILI POWDER, SMOKED PAPRIKA, ONION POWDER AND CUMIN. 1 TSP EACH SALT AND PEPPER.

1/4 CUP OLIVE OIL.

1/2 RED AND 1/2 YELLOW SLICED PEPPER, 6 CLOVES CHOPPED GARLIC,  ONE SLICED ONION AND A LITTLE MORE OLIVE OIL.

I MARINATED THE CHICKEN, SPICES AND OIL IN A FREEZER BAG FOR SEVERAL HOURS. 

I SAUTÉED THE PEPPERS, ONION AND GARLIC IN A LITTLE OIL UNTIL SOFT. I SET THAT MIX ASIDE AND SAUTÉED THE CHICKEN ON A MEDIUM HIGH HEAT UNTIL ALMOST DONE (AROUND 5 MINUTES) I ADDED THE PEPPER MIX FOR A FEW MORE MINUTES AND IT WAS READY. 

SUPER FAST, EASY AND YUMMY!

MEXICAN BLACK BEANS

 MEXICAN BLACK BEANS

INGREDIENTS: 1 CAN BLACK BEANS DRAINED, 1/4 CUP OLIVE OIL, 1/2 CHOPPED PURPLE ONION, 6 CLOVES CHOPPED GARLIC, 1 10 OUNCE CAN OF TOMATOES WITH GREEN CHILIS, 1/2 TSP SALT AND PEPPER, 1 TSP CUMIN & OREGANO, 1/2 TSP CRUSHED RED PEPPER, 1 TBS LIME JUICE, 1/2 CUP PACKED CHOPPED FRESH CILANTRO

SAUTE THE GARLIC AND ONION IN THE OIL UNTIL SOFT. ADD EVERYTHING ELSE AND SIMMER FOR 20 MINUTES. 

BAKED STREET CORN

 BAKED STREET CORN

INGREDIENTS:

3 CANS DRAINED CORN, 3 TBS SOUR CREAM, 2 TBS GREEK YOGURT (OPTIONAL IF YOU AREN'T A FAN), 3 TBS MAYO, 2 TBS FRESH LIME JUICE, 1 TSP SALT, PEPPER AND GARLIC POWDER, 2 TSP CHILI POWDER, 2 TSP CUMIN, 6 OUNCES FETA (OR COJITA)

LOTS OF FRESH CILANTRO. PUT IN THE MIX AND AFTER IT'S BAKED, GARNISH ON TOP!

MIX EVERYTHING THOROUGHLY AND THEN BAKE FOR 30 MINUTES AT 325

CHOCOLATE HUMMUS

 CHOCOLATE HUMMUS

INGREDIENTS: 1 CAN OF GARBANZO BEANS, 1/3 CUP TAHINI, 1/3 CUP COCOA POWDER, 1/3 CUP MAPLE SYRUP, 1/2 CUP VANILLA ALMOND MILK, 1/2 CUP CHOCOLATE CHIPS, 1/4 CUP HERSHEY'S SYRUP, 1 TSP VANILLA, 1/2 TAP SALT

DRAIN AND RINSE THE BEANS, BRING A SAUCEPAN OF WATER TO A BOIL THEN SIMMER THE BEANS FOR 20 MINUTES. RINSE THEM AGAIN AND SHAKE OFF EXCESS WATER.

PUT EVERYTHING IN A FOOD PROCESSOR UNTIL SMOOTH. CHILL IN THE FRIDGE FOR A COUPLE HOURS. 

PINA COLADA CAKE

 PINA COLADA CAKE

INGREDIENTS. 8 OUNCE WHIPPED CREAM CHEESE SOFTENED, 1/2 CUP CONFECTIONERS SUGAR, 1/2 TSP RUM EXTRACT, 1 CUP COCONUT MILK

8 OUNCES THAWED WHIPPED TOPPING AND 1 BOX VANILLA PUDDING

BOX OF GRAHAM CRACKERS AND ANOTHER CUP OF COCONUT MILK

20 OUCNES DRAINED CRUSHED PINEAPPLE

2 CUPS TOASTED SHREDDED COCONUT

BLEND THE FIRST 4 INGREDIENTS UNTIL SMOOTH. ADD THE PUDDING AND WHIPPED TOPPING. MIX THOROUGHLY.

TOAST THE COCONUT IN A DRY SKILLET UNTIL LIGHTLY BROWN. SET ASIDE.

DIP PIECES OF GRAHAM CRACKERS IN THE COCONUT MILK AND FORM ONE LAYER ON THE BOTTOM OF A GLASS BAKING PAN. PUT A LAYER OF THE MIX ON IT. SPRINKLE PINEAPPLE AND COCONUT. 

DIP ANOTHER BATCH OF GRAHAM CRACKERS AND PUT ON TOP OF THE MIX. CONTINUE SO YOU HAVE 3 PAYERS OF GRAHAM CRACKERS. 

PUT IN THE REFRIGERATOR FOR AT LEAST 4 HOURS. 

MEANT TO BE SERVED COLD. MY FAMILY LOVED THIS A LOT!!!

NOT YOUR MOMMA'S CORNED BEEF

 NOT YOUR MOMMA'S CORNED BEEF

INGREDIENTS: 1 CORNED BEEF ROAST. 2 SLICED ONIONS, 6 CLOVES CHOPPED GARLIC. 

SAUCE: 1/4 CUP MOLASSES, 1/4 CUP BROWN SUGAR, 2 TBS WORCESTERSHIRE SAUCE, 1/4 CUP SOY SAUCE, 1/4 CUP MAPLE VINEGAR

1/4 CUP WATER.

VEGETABLE OIL.

PREHEAT OVEN TO 275.

MIX ALL THE SAUCE INGREDIENTS TOGETHER. RUB A THIN LAYER ON THE CORNED BEEF.

FRY THE MEAT FOR 4 MINUTES PER SIDE IN A HEAVY SKILLET. 

PUT IN ON A RACK IN A LARGE ROASTING PAN. PUT THE REST OF THE SAUCE ON THE MEAT. PUT THE WATER ON THE BOTTOM OF THE PAN.

 COVER THE MEAT WITH THE ONIONS AND GARLIC. COVER THE ENTIRE PAN TIGHTLY AND COOK FOR 6 HOURS.

 LET STAND FOR 15 MINUTES BEFORE CUTTING.

ARUGULA & SUGAR SNAP PEA SALAD

 ARUGULA & SUGAR SNAP PEA SALAD

INGREDIENTS: 1 PACKAGE OF ARUGULA, 2 THINLY SLICED SHALLOTS, 5 RADISHES SLICED THIN, DOZEN OR MORE SNAP PEAS SLICED IN HALF

DRESSING: 1/3 CUP OLIVE OIL, 1/4 CUP LEMON JUICE, 1 TSP LEMON ZEST, 1/2 TSP SALT AND PEPPER, 2 CLOVES CRUSHED GARLIC, 1 TSP HONEY, 1 TSP DIJON MUSTARD, 2 TBS GRATED PARMESAN CHEESE

MAKE THE DRESSING AT LEAST A HALF HOUR BEFORE SO THE FLAVORS BLEND. 

MIX AND ENJOY!

CHICKEN CORN CHOWDER

CHICKEN CORN CHOWDER

INGREDIENTS: 3 TBS BUTTER, 1 ONION, 2 CELERY, 1 CARROT, 2 CUPS POTATOES, 14 OUNCE FROZEN CORN, 2 CUPS SHREDDED CHICKEN, 32 OUNCES CHICKEN BROTH, 1 TBS PAPRIKA, 1 TBS WORCECHESIRE, 1 CUP MILK, 1 TSP SALT AND PEPPER

CHOP THE VEGGIES AND POTATOES AND SAUTE FOR 15 MINUTES, ADD EVERYTHING ELSE AND SIMMER FOR 30 MINUTES.

SUPER EASY AND YUM!

GARNISH WITH SHREDDED CHEESE AND SOUOR CREAM

FRENCH ONION CHICKEN

 FRENCH ONION CHICKEN

INGREDIENTS: 1/2 DOZEN BONELESS CHICKEN THIGHS, 2 WHITE ONIONS, 1 YELLOW ONION, 1 PURPLE ONION, 4 SCALLIONS, 8 GARLIC CLOVES, 2 TBS GARLIC POWDER, THYME, SALT & PEPPER, 4 TBS BUTTER, 2 TBS OLIVE OIL, 2 TBS FIG BALSAMIC VINEGAR, 2 CUPS BEEF BROTH, 6 SLICES SWISS CHEESE, 2 TBS FLOUR

GARNISH: FRESH PARSLEY

I USED A DUTCH OVEN FOR THIS RECIPE

THINLY SLICE THE GARLIC AND ONIONS AND SAUTE FOR 45 MINUTES IN THE BUTTER AND OIL. AFTER 25 MINUTES, ADD THE VINEGAR AND KEEP STIRRING OFTEN. SET ASIDE.

SEASON BOTH SIDES OF THE CHICKEN WITH THE DRY SPICES AND SIT ON COUNTER FOR HALF HOUR BEFORE COOKING SO THEY AREN'T REALLY COLD. FRY IN THE SAME PAN YOU COOKED THE ONIONS FOR 3 MINUTES PER SIDE. 

MIX THE FLOUR IN THE BEEF BROTH AND CONTINUE TO STIR UNTIL THE FLOUR DISSOLVES. ADD THE BROTH MIX TO THE PAN. ADD THE ONIONS, COVER AND COOK ON A MEDIUM LOW HEAT FOR 15 MINUTES. 

ADD A PIECE OF CHEESE ON EACH PIECE OF CHICKEN. TURN OFF THE HEAT, COVER AND WAIT 5 MINUTES. 

GARNISH WITH LOTS OF FRESH PARSLEY. 

WHITE CHILI

 WHITE CHILI

INGREDIENTS: 1 POUND GROUND PORK, 1 POUND GROUND TURKEY, 2 HOT ITALIAN SAUSAGE LINKS (TAKE THE MEAT OUT OF THE CASING AND PULL IT INTO SMALL PIECES)

1 WHITE ONION, 2 CELERY, 1 WHITE OR YELLOW CARROT, 1 CUP CABBAGE, 8 CLOVES GARLIC, 2 SCALLIONS   CHOP ALL THE VEGETABLES INTO SMALL PIECES BUT NOT DICED.

1 TBS CUMIN, 1 TBS OREGANO, 1 TEASPOON SALT, WHITE PEPPER AND CINNAMON, 1/2 TSP CAYENNE PEPPER

2 TBS OLIVE OIL

5 CUPS CHICKEN STOCK, 2/3 CUP WHITE WINE

GARNISH: FRESH PARSLEY OR CILANTRO, SHREDDED MEXICAN CHEESE AND SOUR CREAM.

SAUTE THE VEGETABLES IN THE OIL FOR 5 MINUTES, ADD THE MEATS AND KEEP STIRRING UNTIL THE MEAT IS ALMOST COOKED, ADD EVERYTHING BUT THE GARNISH AND COOK ON LOW FOR A HALF HOUR. 

GARNISH HOW YOU LIKE AND ENJOY!

ASIAN CUCUMBER SALAD

 ASIAN CUCUMBER SALAD

INGREDIENTS: 1 ENGLISH CUCUMBER SLIGHTLY PEELED AND CHOPPED, 1/2 TSP SALT, 4 CHOPPED SCALLIONS, 1 TBS GRATED GINGER, 2 CLOVES CRUSHED GARLIC, 1/4 CUP RICE VINEGAR, 1 TBS SOY SAUCE, 1 TBS SESAME OIL, 1 TBS MAPLE SYRUP, 1 TSP CHILI GARLIC SAUCE

GARNISH: SESAME SEEDS OR NORI SEAWEED SEASOING

MIX EVERYTHING REALLY WELL AND LET SIT FOR AT LEAST AN HOUR BEFORE SERVING