SMOKEY CAULIFLOWER

 SMOKEY CAULIFLOWER

INGREDIENTS: 1 head cauliflower chopped, 2 tbs chili powder, 2 tbs smoked paprika, 1 tsp salt and pepper, 1/2 cup light olive oil.

Preheat oven to 425. Mix everything in a bowl. Put foil on a cookie sheet and spray with olive oil spray. Bake the cauliflower for 25 minutes.

ENJOY!!!!

CILANTRO PESTO

 CILANTRO PESTO

INGREDIENTS: 2/3 cup light olive oil, 1 large bunch of fresh cilantro, 1/2 tsp salt & pepper, 8 cloves of garlic, 2 tbs honey and 1/8 cup fresh lemon juice

Mix everything in a food processor. Can be used on anything and everything!!

SPANISH CHICKEN

 SPANISH CHICKEN

INGREDIENTS: Large pack of chicken thighs. 2 tbs sazon seasoning, 2 tbs smoked paprika, 4 tbs crushed garlic, 1 tbs each salt, pepper and coriander, 1/4 cup lime juice, 1/2 cup olive oil

Mix all the ingredients in a large bowl and put in your refrigerator for several hours. Grill on a medium high heat for 20 minutes then put in a 250 oven uncovered for an hour. 

This dish has a TON of flavor!
 

LOBSTER & SHRIMP CABBAGE ROLLS

 LOBSTER & SHRIMP CABBAGE ROLLS

INGREDIENTS: 1 head cabbage, 2 tbs butter, 1/4 cup olive oil,  2 cups diced celery, 1 head diced garlic, 1 diced leek, 6 large shrimp shelled and cut in small pieces, 7 ounces of frozen lobster meat thawed and chopped small, 1 tsp salt and pepper, 1/2 cup chopped chives

SAUCE: 2 cups chicken stock, 4 ounces scallion cream cheese, 1/2 tsp cayenne pepper, 1/2 cup grand mariner, 2 tbs agave

GARNISH: Chives & Cayenne (or paprika if you want a milder flavor)

Cut some of the stem out of the cabbage and boil the whole thing. As the leaves fall off, remove them with tongs and let them cool on a plate.

Sauté the oil, butter, garlic, leeks, and celery for 10 minutes, add the shrimp and cook for another 3 minutes, add the lobster, salt, pepper and chives and cook for another minute.

In a separate pan, add all the ingredients together and simmer for at least 10 minutes. 

Put some of the mix in a cabbage leaf and roll up. Place all of them in a square glass baking pan. Cover with the sauce, cover with foil and bake for 45 minutes on 325. When it's done, add the garnish.

{I had extra sauce that didn't fit in the pan so I sautéed the rest of the cabbage in oil, garlic and sausage and poured the sauce on top. It was great for lunch the next day.}

SAUTEED GREENS

 SAUTEED GREENS

INGREDIENTS: 3 tbs butter, 3 tbs olive oil, 8 cloves garlic, 1 white onion, 2 cups chopped bok choy, 3 cups kale, 3 cups baby spinach, 1 tsp salt, 2 tsp crushed red pepper

Chop the garlic and onion and sauté in the butter and oil until soft. Add everything else and continue stirring until desired softness

RED WINE & TARRAGON SAUCE FOR STEAK

 RED WINE & TARRAGON SAUCE FOR STEAK

INGREDIENTS: 8 cloves garlic, 1/2 red onion, 2 tbs butter, 2 tbs olive oil, 1 cup beef broth, 1 cup red wine, 1/2 tsp salt, 1 tsp black pepper, 3 tbs fresh tarragon

Chop the garlic and onion and sauté in the butter and oil until soft. Add everything else and simmer for at least half hour. 

BROCCOLI STUFFED SHROOMS

 BROCCOLI STUFFED SHROOMS

INGREDIENTS: 8-10 large mushrooms, 2 cups broccoli, 1 onion, 6 cloves of garlic, 4 tbs olive oil, 1/4 cup each fresh lemon juice, water, grated parmesan cheese and gluten free Italian bread crumbs, 1 tsp black pepper.

Hallow out the shrooms. Put the garlic, onion and broccoli in a food processor until the pieces are small. Cook the broccoli mix in the olive oil until veggies are soft and turn off your skillet. Add the rest of the ingredients to the pan and mix thoroughly. Taste it. If it is moist and flavorful, sprinkle a pretty red seasoning on top and bake for 20 minutes at 350. After they are baked, broil them for 2-5 minutes to get brown on top.