SPICY VODKA SAUCE

SPICY VODKA SAUCE

 INGREDIENTS: 1/4 cup olive oil, 2 tbs butter, 1 head chopped garlic, 1 large chopped shallot, 1 cup chopped mushrooms, 28 ounce can of crushed tomatoes, 1 cup chicken stock, 1 cup vodka, 1 cup heavy cream, 1 tbs basil, crushed red pepper, and parsley, 2 tbs chili garlic sauce

Garnish: Fresh basil

Cook the garlic & shallot in the butter and oil for 5 minutes, add the mushrooms and cook for another 5 minutes. Add everything else and simmer on a low heat for an hour. 

After an hour, I put meatballs in it and let them cook for another hour. I put the meatballs and sauce over steamed broccoli. My family ate it over fresh tortellini's. If you don't like it too spicy, skip the chili garlic sauce. 

RED WINE STEAK SAUCE

 RED WINE STEAK SAUCE

INGREDIENTS: 3/4 cup red wine, 1 large chopped shallots, 1/2 tsp salt, pepper and thyme, 1 bay leaf, 2 cups beef stock, 1 tbs butter

Boil the wine, shallots & herbs then reduce to a medium heat and cook until the wine mix is reduced in half. Add the stock and continue to cook until this is reduced in half. Strain the herbs and shallots out of the mix. Add the butter and pour over the steak!

SASSY SHRIMP, SPINACH & SHALLOTS

SASSY SHRIMP, SPINACH & SHALLOTS

INGREDIENTS: 

Spinach mix: 1/2 red onion, 1 bag of baby spinach, 1 tbs butter, 1 tbs olive oil, 6 cloves of chopped garlic

Shrimp: 8 large shrimp, 2 tbs butter, 1 tsp of pork seasoning (any type of red, salty seasoning will do), 1/2 cup fried shallots (I bought mine at an Asian market), 2 tbs grated parmesan cheese, 1 cup bean sprouts

Garnish: Sweet Thai Chili Sauce

Sauté all the spinach ingredients in one pan.

Season the shrimp with the seasoning & cheese and fry in the oil until almost done in a separate skillet. Add the shallots and bean sprouts and heat thoroughly.

Pour a glass of wine and enjoy!

ROASTED GARLIC TOAST POINTS

 ROASTED GARLIC TOAST POINTS

INGREDIENTS: Sliced french or ciabatta bread, roasted garlic, mozzarella, fresh chopped basil and cilantro, roasted garlic infused olive oil

We roasted a bulb of garlic in olive oil, layered some mozzarella, fresh herbs, some garlic pieces and drizzled a little oil on top before we baked it for 10 minutes. 

There are so many variations to this appetizer. You could add tomatoes or prosciutto...the options are endless!

BAKED SAUSAGE & PEPPERS

 BAKED SAUSAGE & PEPPERS

INGREDIENTS: 4 hot Italian sausages taken out of casing and broken part, 1 yellow and orange bell pepper, 1 large onion, 4 small potatoes sliced thin (I used purple ones because they were pretty), 1/4 cup olive oil, 1 tsp salt and crushed red pepper, 1/4 cup fresh oregano (dried will do) 

Bake in a 350 oven for 1/2 hour. My husband likes to put it on a hunk of french bread and melt some cheese on top!

TAMARIND & LEMONGRASS CHICKEN STIR FRY

 TAMARIND & LEMONGRASS CHICKEN STIR FRY

INGREDIENTS: Chicken mix: 2 packs boneless, organic chicken thighs cut into pieces, 2 tbs oyster sauce, 3 tbs brown sugar, 2 tbs crushed red pepper, 2 tbs crushed garlic, 2 tbs lemon grass paste, 2 tbs sesame oil.

Sauce: 1/2 cup chicken stock & 3 tbs tamarind chutney.

1/4 cup light olive oil.

Vegetables: 1 carrot, 1 bunch of asparagus, 1 red pepper and 6 cloves chopped garlic.

Garnish: 1 cup fresh cilantro. 

Put the chicken mix in a freezer bag and marinate for at least one hour. Heat up the sauce and set aside. Slice the veggies into match stick pieces. 

Heat the oil and sauté the veggies until soft. Set aside. Drain the chicken mix and sauté on a high heat until cooked thoroughly. Add veggies and sauce, garnish with cilantro and put over rice. 

SIMPLE FRIED RICE

 SIMPLE FRIED RICE

INGREDIENTS: 2 cups cooked rice (I used leftover rice from Thai takeout),  3 celery stalks, small purple onion, 2 eggs, 1/4 cup light olive oil, 3 tbs soy sauce, 1 tsp black pepper, 1/2 cup chopped cilantro

Sauté the celery and onion in the oil until soft, add the eggs and cook for 2 minutes, add the rest of the ingredients and keep mixing for another 5 minutes.