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