SPICY CLAMS IN WHITE WINE SAUCE

SPICY CLAMS IN WHITE WINE SAUCE

INGREDIENTS: 2-4 dozen bag of littleneck clams, 2 tbs butter, 1/4 cup olive oil, 5-10 cloves chopped garlic, 1 large white onion chopped, 1 tsp each crushed red pepper, salt, parsley & basil, 2-4 cups of white wine (depends on how many clams you are steaming)I like to have about 1/2 inch of liquid in the bottom of the pan.

Soak clams in fresh wash to get all the sand out. Meanwhile, sauté oil, butter, onion & garlic for 5 minutes, add dried spices and cook another 5 minutes, add wine and bring to a boil, add clams and bring back to a boil, keep covered and reduce heat to medium until all the clams open. 

SIMPLE SASSY SAVOY

SIMPLE SASSY SAVOY

INGREDIENTS: Head of savoy cabbage, half cup light olive oil, 6-10 cloves of whole garlic, everything bagel seasoning, juice of one fresh lemon

Heat oven to 400. Spray a foil lined cooking sheet, cut the cabbage in wedges, separate the leaves with hunks of garlic, drizzle olive oil over the cabbage and generously sprinkle bagel seasoning all over the cabbage. Cook about 20 minutes (leaves will get crispy and start to brown) When the cabbage is done, drizzle the juice from the lemon over the cabbage. 

The texture of roasted savoy is really special!

ROASTED CAULIFLOWER QUESADILLAS

ROASTED CAULIFLOWER QUESADILLAS

INGREDIENTS: 2 tbs olive oil, 2 cups chopped cauliflower, 1 chopped jalapeño, 1/2 cup chopped red onion, 1 tsp each cumin, garlic powder & oregano. 2 diced tomatoes. 6 oz refried beans & 3 oz salsa. Green salsa verde, 1 cup shredded Mexican cheese. Soft tortilla shells. 2 tbs canola oil. Optional - Hot Sauce

Preheat oven to 375. Mix oil through oregano in a bowl then put on a sprayed & foil lined cookie sheet and put in the oven for 20 minutes. Mix beans & salsa together in a small bowl. When veggies are cooked, put a layer of beans, veggies, tomatoes, 1 tbs salsa verde, & 1/4 cup cheese on a tortilla shell. Put another shell on top and fry in the canola oil until brown on both sides.

QUICK HOMEMADE MARINARA

QUICK HOMEMADE MARINARA

INGREDIENTS: 16 Canberra tomatoes (they are the medium sized ones), 1/4 cup olive oil, 1 chopped onion, 6 chopped garlic cloves, 1 tbs each basil, parsley, oregano, salt & crushed red pepper, 1/2 cup white wine, 6 oz tomato paste 

I had some not so happy tomatoes so I threw them in the food processor until they were completed blended. Meanwhile, I sautéed the onions and garlic in the oil until soft, added everything else, brought it to a boil then simmered the sauce (covered) for half hour. 

I served the sauce with roasted vegetables and put it over chick pea pasta. I garnished the dish with freshly shaved provolone. 

ASIAN BALLS

ASIAN BALLS

INGREDIENTS: 1 pound ground beef, 1 tbs sesame oil, 1/2 cup Panko, 1 tsp minced ginger, 1 egg, 1 tbs crushed garlic, 1/2 cup bloody Mary mix (my favorite is Zing Zang) 1/4 cup canola oil for frying the balls

Sauce: 2 tbs hoisin sauce, 2 tbs rice vinegar, 2 tbs soy, 1 tbs sesame oil, 1/2 cup Sake Wine, 1 tbs crushed garlic, 1 tsp minced ginger, 1 tbs chili garlic paste

Garnish: 3 chopped scallions and 2 tbs sesame seeds

Mix all the ingredients together and roll into balls. Fry the balls in canola oil making sure to turn so all sides get browned. Meanwhile heat all the ingredients for the sauce in a small saucepan while you are cooking the meat. When the balls are almost cooked, add the sauce, cover and simmer for 15 minutes. Garnish with scallions and sesame seeds and enjoy! 

CREAMY YUMMY SUNDRIED CHICKEN

CREAMY YUMMY SUNDRIED CHICKEN

INGREDIENTS: 1/4 cup olive oil, 6 cloves chopped garlic, 1/2 cup chopped shallots, 1/2 cup marinated sun-dried tomatoes, 1 pound boneless chicken thighs, 1/2 cup grated parmesan cheese, 2 tbs black pepper, 1 cup heavy cream, 1 cup fresh parsley, 2 tbs butter, 1 tsp salt & pepper, 2 tsp chili garlic sauce, optional (bacon)

Sauté oil, garlic & shallots for two minutes & push to side of pan, sauté the tomatoes another 2 minutes & push to the side, add the chicken garnished with 1/4 cup parmesan cheese and 1 tbs black pepper and brown, turn over and add rest of cheese and pepper and brown until almost cooked (time varies depending on thickness of chicken), set chicken aside, add cream, 1/2 cup parsley, butter, salt, pepper, & chili garlic sauce to the pan until it gets hot, add the chicken and simmer for about 10 minutes. Finally, add the parsley and let the chicken rest for 5 minutes. When I served it, I crumbled bacon on top just for fun!

VEGGIE STUFFED MUSHROOMS

VEGGIE STUFFED MUSHROOMS

INGREDIENTS: 8 large mushrooms (stems removed, chopped and saved), 1 diced zucchini, celery, onion & carrot, 2 cups fresh spinach, 1/4 cup olive oil, 1 tbs crushed garlic, juice of 1 lemon, 1/2 tsp each salt & pepper, 1/4 cup parmesan cheese.  

Garnish: fresh lemon, olive oil, parmesan cheese & cayenne pepper (optional)

Wash mushrooms thoroughly, put on a foil lined & sprayed cookie sheet. Sauté insides of mushrooms along with all veggies in oil & garlic for 10 minutes. Add lemon, s/p & cheese and mix throughly. Stuff mushrooms with veggie mix. Drizzle a little olive oil, parmesan cheese & cayenne on top and bake for 20-30 minutes uncovered 350. Cooking time depends on how big the mushrooms are. When mushrooms are done, squeeze some fresh lemon juice on top and enjoy!