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Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green SaucePeruvian Chicken with Creamy Green Sauce

 

6-8 chicken thighs or breasts

1/3 C. olive oil or melted butter

6 cloves garlic

1 jalapeño, seeded if desired and chopped

1 T. ground cumin

1 T. smoked paprika

1 tsp. each salt and pepper

1/4 C. chopped cilantro and/or parsley

1 mango, chopped

1 avocado, chopped

Creamy Green Herb Sauce

1/2 C. mayo

1/2 C. plain Greek yogurt

1/2 C. fresh cilantro

1/4 C. fresh parsley

2 jalapeños, seeded if desired

2 cloves garlic

3 T. fresh lime juice

2 T. toasted sesame oil

 

Preheat oven to 425°F. In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley – season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge. Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!

One Skillet Greek Meatballs and Lemon Rice

One Skillet Greek Meatballs and Lemon Rice

One Skillet Greek Meatballs and Lemon RiceOne Skillet Greek Meatballs and Lemon Rice

 

1 1/2 lb. ground beef or lamb (or a mix)

1 shallot, chopped

4 cloves garlic, chopped

1 egg

1/2 C. panko bread crumbs

1/2 C. fresh basil leaves

1/4 C. fresh chopped dill

1 tsp. smoked paprika

1 tsp. cumin

1/2 tsp. chipotle chili powder

salt and black pepper

4 T. salted butter

1/2 C. dry orzo

1 C. rice

1/3 C. lemon juice

sesame seeds, tzatziki, and tahini for serving

 

Add the meat, shallot, garlic, egg, panko, basil, dill, paprika, cumin, chipotle, salt, and pepper to a bowl. Mix until just combined. Roll the meat into T.-size balls (14-15 meatballs). Heat a large skillet or Dutch oven over medium-high heat. Add the meatballs and sear until crisp on all sides, 5-8 minutes. Add the butter, orzo, and rice. Cook until the rice is toasted. Add 3 C. of water and the lemon juice. Season with salt and pepper. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes. Turn the heat off and allow to cook another 10-15 minutes or until the meatballs are cooked through. Serve the meatballs and rice topped with tahini, tzatziki, and fresh basil.

 

Servings: 6
Serving Size: 2 to 3 meatballs with about 3/4 C. rice

Calories: 562
Fat: 32 g
Fiber: 1 g
Protein: 26 g

Strawberry Jam with Honey Whipped Goat Cheese

Strawberry Jam with Honey Whipped Goat Cheese

Strawberry Jam with Honey Whipped Goat CheeseStrawberry Jam with Honey Whipped Goat Cheese

 

6 C. fresh sliced strawberries

2 tsp. lemon juice

2-4 T. honey

3 T. balsamic vinegar

kosher salt and black pepper

Honey Whipped Goat Cheese

1 log (10 oz.) goat cheese

3 oz. cream cheese, at room temperature

2-3 T. honey

black pepper

fresh basil and thyme, for serving

 

To make the jam: Add the strawberries and lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Mix in the honey, then the balsamic vinegar. Remove from the heat and let cool. This should thicken more as it cools. To make the goat cheese: Add the goat cheese, cream cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving. To serve: spread warm onto grilled bread with whipped goat cheese. Top with strawberry jam, basil, thyme, and flaky sea salt. Or, spoon the goat cheese into a serving bowl and top with the warm jam. Add basil, thyme, and sea salt. Serve with bread or crackers.

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg BoatsBaked Cheddar Pesto Egg Boats

 

1 loaf ciabatta bread

1 T. extra virgin olive oil

2 T. everything bagel spice (optional)

6 large eggs

1/4 C. milk or heavy cream

1 T. chopped fresh chives

1 C. baby spinach, roughly chopped

1/2 C. shredded Havarti or gouda cheese

kosher salt and black pepper

red pepper flakes

1 C. shredded sharp cheddar cheese

1/3 C. basil pesto

crispy bacon, for serving (optional)

 

Preheat the oven to 350° F. Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil and everything bagel spice or salt and pepper. Bake for 8-10 minutes or until the bread is toasted. Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and havarti. Sprinkle the bottom of the bread with 1/2 C. cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the boat. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center. Top with bacon, basil, and extra pesto. Slice and eat!

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and HerbsZa’atar Eggs with Lemony Yogurt and Herbs

 

6 T. extra virgin olive oil

1 rounded T. za’atar

1 C. plain Greek yogurt

1 clove garlic, grated

zest and juice from 1 lemon

4 large eggs

1 C. tender herbs such as parsley, thyme, and dill

toasted sesame seeds, for serving

fresh naan or toasted sourdough bread, for serving

Chili Oil

1/4 C. extra virgin olive oil

1-2 tsp. red pepper flakes

1/2 tsp. paprika

1/2 tsp. smoked paprika

1/2 tsp. cayenne pepper use more or less to your taste

1 tsp. kosher salt

 

In a bowl, combine 3 T. oil and the za’atar. In a separate bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and a pinch of salt. To make the chili oil. Stir together all ingredients in a small bowl.. Now make the eggs. Heat 3 T. oil in a medium skillet over medium-high heat. Add the eggs and fry to your liking, season lightly with salt. Remove the eggs from the skillet to a plate. Spread the yogurt into the bottom of each serving bowl. Add the eggs, then spoon the za’atar over both the eggs and yogurt. Top with plenty of fresh herbs. Spoon the chili oil over it all, adding to your liking

Salted Honey Butter Cheddar Brioche Roll

Salted Honey Butter Cheddar Brioche Roll

Salted Honey Butter Cheddar Brioche RollSalted Honey Butter Cheddar Brioche Roll

 

3 1/2–4 C. all-purpose flour

1 packet (2 1/4 tsp.) instant yeast

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

3/4 C. warm milk

6 T. honey

8 T. salted butter, at room temperature

3 eggs, at room temperature

1 egg yolk, beaten with 1 T. water

flaky sea salt

2 C. shredded sharp cheddar cheese

for Honey Butter Topping:

4 T. salted butter, at room temperature

2 tsp. honey

1/2 tsp. garlic powder

fresh chopped parsley or basil

 

In the bowl of a stand mixer, combine the flour, yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 T. of honey, 3 whole eggs, and 5 T. of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 C. of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour. In a small bowl, mix 3 T. of butter and 2 T. of honey. Mix in a good pinch of sea salt. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper. Punch the dough down and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Top each square with 1 C. of cheddar. Then, cut each square of dough into 6 to 8 strips. Roll each strip into a coil  and arrange seam side down in the prepared baking dish. Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy. Bake the rolls for 22-25 minutes until golden. Meanwhile, make the honey butter topping. In a small saucepan set over low heat, melt 2 T. of butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley. Serve the rolls warm, with honey butter and flaky salt.

Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

8 T. cold butter, cut into cubes
1/2 C. buttermilk
2 eggs
1 C. shredded Cheddar cheese
2 T. minced rosemary
1 egg, beaten

 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Whisk the dry ingredients together in a large mixing bowl, combining the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry cutter, a fork, or your fingertips. Work quickly to press the cold butter cubes into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Toss in the flavorings, gently stirring the shredded Cheddar cheese and minced rosemary into the flour and butter mixture until evenly distributed. Whisk the wet ingredients (the 1/2 cup buttermilk and 2 eggs) together in a separate small bowl. Form the dough by pouring the buttermilk mixture into the dry ingredients. Stir with a fork or rubber spatula just until a shaggy dough begins to form. Do not overmix. Shape and cut the dough by turning it out onto a lightly floured surface. Gently pat it down into a rectangle about 3/4-inch to 1-inch thick. Use a floured biscuit cutter to stamp out your biscuits straight down without twisting. Gather any scraps, pat them down again, and cut the remaining biscuits. Bake to golden perfection by placing the biscuits onto your prepared baking sheet. Brush the tops generously with the single beaten egg. Bake for 15 to 20 minutes until the tops are deeply golden brown and puffed. Let cool for 5 minutes before serving.

 

Servings: 10
Serving Size: 1 biscuit

Calories: 245
Fat: 15 g
Fiber: 1 g
Protein: 8 g

Apple Butter and Sage Pork Chops

Apple Butter and Sage Pork Chops

Apple Butter and Sage Pork ChopsApple Butter and Sage Pork Chops

 

2 bone-in pork chops, about 1 inch thick (12oz ea)

2 T. extra virgin olive oil

Kosher salt and black pepper

3 T. salted butter

12 fresh sage leaves

2 garlic cloves, smashed

2 T. apple butter

2 honey crisp apples, cut into wedges

1 T. balsamic vinegar

1 T. chopped fresh thyme

 

Preheat the broiler to high. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through. Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter. To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred. Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!

 

Servings: 2
Serving Size: 1 pork chop with apples

Calories: 851
Fat: 56 g
Fiber: 5 g
Protein: 52 g

Caribbean Green Seasoning

Caribbean Green Seasoning

Caribbean Green Seasoning

 

1 bunch cilantro

1/2 bunch parsley

2 stalks celery

3 green onions/scallion

10 cloves garlic

1 small onion

1 inch ginger

8 sprigs thyme

3-4 aji dulce Peppers (pimento peppers, or 1 cubanelle)

To prepare green seasoning you can use a blender or the food processor, if you use a blender then you will need to add a little water to get the blender going. Roughly chop up the cilantro, parsley, celery, green onions, remove stems from the pepper and add to the blender, along with the garlic, onion, ginger, thyme. Process until the mixture looks pureed like baby food. If you are using a food processor then you will not need to add water, process until the seasoning looks like pureed baby food, scrape down sides and process again.  To use your green seasoning, use about 2 T. of green seasoning per recipe. You can prepare in large batches and freeze them in ice cube trays, after they are frozen, remove the cubes from the trays and store in freezer bags.

 

Servings: 24
Serving Size: 1 T.

Calories: 6
Fat: 0 g
Fiber: 0 g
Protein: 0 g

Morel and Spring Vegetable Hash

Morel and Spring Vegetable Hash

Morel and Spring Vegetable HashMorel and Spring Vegetable Hash

 

This hearty vegetarian hash kicks off spring by combining English peas, baby spinach, morels, and spring onions with crispy potatoes. Farmers harvest mild spring onions before the bulbs grow to full size; they have small white or deep purple bulbs and tall green tops. (Use two sweet onions if you can’t find spring onions.) Morels are my favorite mushroom to use in this hash, but you can also substitute your favorite mushroom if you don’t want to splurge on morels. Serve the hash on its own or dish it up with poached eggs and toast to make it a more substantial meal.

 

4 large red potatoes, cut into 1/2-inch pieces

1/4 C. extra-virgin olive oil

1 T. finely chopped fresh rosemary

Kosher salt and freshly ground black pepper

1/2 lb. fresh morel mushrooms

2 T. unsalted butter

1/2 lb. asparagus, trimmed and cut into 1 -inch pieces

4 spring onions, trimmed and cut into %-inch rings

2 garlic cloves, finely chopped

2 T. finely chopped fresh flat-leaf parsley

2 T. finely chopped fresh thyme

Finely grated zest and freshly squeezed juice of 1/2 lemon

1/2 lb. fresh or frozen shelled English peas

4 C. tightly packed baby spinach

 

Arrange a rack in the center of the oven and preheat the oven to 400°F. In a medium bowl, toss the potatoes with the oil, rosemary, and a pinch of salt and pepper. Transfer the potatoes to a large baking sheet and roast for 30 minutes or until crispy and fork-tender. Remove the potatoes from the oven and set aside. Bring a medium pot of salted water to a boil. Add the morels and boil for 10 seconds. (This cleans the morels and kills any worms or spores that might be in them.) Using a slotted spoon, transfer the morels to a cutting board. Pat the morels dry, halve them, and set aside. In a 12-inch cast-iron skillet set over medium heat, melt the butter and cook until blond. Add the asparagus and spring onions and cook, stirring occasionally, until the onions start to wilt and the asparagus gets a little color on it, about 3 minutes. Add the garlic and cook, stirring occasionally, until golden brown, about 1 minute. Add the morels, cover the skillet, and cook until the morels release their natural juices, about 1 minute. Remove the lid from the skillet and add the potatoes, parsley, thyme, lemon zest, and lemon juice and stir to combine. Add the peas and spinach, stir to combine, and cook, stirring frequently, until the spinach wilts, about 2 minutes. Season with salt and pepper. Using a large serving spoon, divide the hash among four to six large bowls or plates. Now eat.

 

Servings: 4
Serving Size: 1/4 of hash (about 2 C.)

Calories: 484
Fat: 21 g
Fiber: 13 g
Protein: 14 g

Rosé-Themed Cheese Board

Rosé-Themed Cheese Board

Rosé-Themed Cheese BoardRosé-Themed Cheese Board

 

Parmesan thyme rosé crackers

1 ½ C. flour

½ C. grated parmesan cheese

1 tsp. salt

2 tsp. thyme leaves (or 1 tsp. dried thyme)

½ C. rosé wine

2 T. olive oil

Flaky salt + black pepper

Quick chipotle rosé strawberry jam

1 pint strawberries, stems removed and chopped

⅓ C. rosé wine

3 T. sugar

1 tsp. chipotle chili powder

Rosé-themed cheese board

Brie

Gouda

White cheddar

Strawberries

Grapes

Olives

Chocolate

Parmesan thyme rosé crackers

 

Preheat oven to 450. Combine 1 ½ C. flour, ½ C. grated parmesan cheese, 2 tsp. thyme leaves and 1 tsp. salt in a large bowl. Add ½ C. rosé wine and 2 T. olive oil and use a fork or your hands to mix together until a sticky dough forms. If dough looks dry, add more liquid (either wine or water) until you get a dough ball you can work with. Turn dough out onto a floured surface and roll into a rectangle, about ⅛-inch thick. Don’t worry about making the perfect shape, just roll the dough until you get to the right thickness. Brush with a little more olive oil (about 1 T.) and sprinkle with more thyme leaves, and 1 tsp. each flaky salt and black pepper. Using a sharp knife or pizza cutter, cut into pieces and arrange on a parchment-lined baking sheet. Lightly prick each cracker with a fork and bake for 12-15 minutes, until edges are lightly browned. Let cool before serving.

 

Quick chipotle rosé strawberry jam

 

Add 1 pint chopped strawberries, ⅓ C. rosé wine and 3 T. sugar to a saucepan and set over medium-high heat. Bring to a boil and then use a wooden spoon to start smashing some of the strawberries and release more liquid. Reduce heat to low and let simmer for 15 minutes, stirring/smashing every 5 minutes. Add 1 tsp. chipotle chili powder and let simmer for an additional minute. Remove from heat and let cool before serving. The jam will thicken a bit as it cools.

 

Rosé-themed cheese board

 

Arrange cheese, olives, meats, fruit, crackers, chocolate and all your favorites as you please!

Basil Dipping Magic

Basil Dipping Magic

Basil Dipping MagicBasil Dipping Magic

 

4 tsp. lime juice, plus more to taste

1 C. mayonnaise

1/4 C. spicy mustard

2 tsp. brown sugar

1/4 C. finely chopped basil

1 1/2 tsp. hot sauce (I like Frank’s RedHot), plus more to taste

Salt to taste

 

In a medium bowl, whisk together lime juice, mayo, spicy mustard, brown sugar, the basil, and hot sauce. Add extra lime and hot sauce and salt to taste. Refrigerate the dip until you’re ready to serve.

 

Servings: 10
Serving Size: 2 T.

Calories: 152
Fat: 17 g
Fiber: 0 g
Protein: 0 g

Curley Corn Ribs

Curley Corn Ribs

Curley Corn RibsCurley Corn Ribs

 

4 cobs corn, husks removed

4 cloves garlic, minced to a fine purée

4 C. vegetable oil, for frying

2 shishito peppers (or jalapeño peppers), seeds removed and thinly sliced, for serving

1 tsp. flaky sea salt, to season

 

Rub the corn cobs with the minced garlic until every crevice has been coated. Using a sharp chef’s knife, cut the cobs into four quarters lengthwise (see Note). Place the corn cob “ribs” into a large bowl and set on the counter to marinate for a minimum of 1 hour. Meanwhile, in a large, heavy pot over high, heat the vegetable oil. Once the temperature has reached 360ºF (182ºC), use a slotted spoon to gently submerge the corn “ribs,” one at a time, in the oil (this will avoid any hot splashes). Fry a maximum of four “ribs” at a time. Fry the cobs until they begin to curl and the kernels turn golden brown, 5 to 10 minutes. Once the cobs are ready, use the same slotted spoon to remove the corn. Let the cobs drain on a paper towel–lined plate. Continue this process until all the cobs have been cooked. Plate cobs with the thinly sliced shishito peppers and large dollops of zhoug. Finish with flaky sea salt, to taste. NOTE: The cobs are meant to be quartered, but if you have difficulty, then you need to get your knives sharpened. No need to risk your life; just cook them whole and fry a little longer than suggested, about 15 minutes.

 

Zhoug

1 C. fresh cilantro leaves

1 tsp. ground cardamom

½ tsp. ground cumin

4 cloves garlic

½ tsp. kosher salt

1 shishito pepper, seeds removed and roughly chopped

¼ C. extra virgin olive oil

 

To a mortar, add the cilantro, cardamom, cumin, garlic, and salt. Begin to grind and crush into a paste with the pestle. Add the shishito pepper and continue grinding. Lastly, pour in the olive oil and mix until a pesto-like consistency has formed. Taste before seasoning with more salt, if needed. Set aside for serving. Extra zhoug can be sealed in a jar or airtight container and stored in the refrigerator for up to 1 week.

Parmesan Butternut Squash Soup

Parmesan Butternut Squash Soup

Parmesan Butternut Squash SoupParmesan Butternut Squash Soup

 

2 T. canola oil

1 yellow onion, diced

3 cloves garlic, minced

5 C. diced butternut squash

1/2 C. dry white wine

6 C. chicken broth

2 tsp. finely chopped fresh oregano

2 tsp. finely chopped fresh rosemary

2 C. half and half

1/2 C. freshly grated parmesan

1 T. finely chopped fresh parsley

2 tsp. finely grated lemon zest

salt and pepper, to season

 

Heat the canola oil in a large pot on medium-high heat. Once hot, add garlic and onion and cook until softened and fragrant, about 5 minutes. Next, add wine and squash to the pot, once mixture comes to a simmer, reduce to medium heat and let cook for 10 minutes. Place next 3 ingredients into the pot and continue to cook until squash has softened completely, approximately 5 minutes. Using an immersion blender, purée the contents of the pot while pouring in the half and half. Purée until smooth. Add parmesan, parsley and lemon zest. Stir well and season to taste with salt and pepper. Keep warm on stove until ready to serve.

 

Servings: 8
Serving Size: about 1 1/2 C.

Calories: 201
Fat: 12 g
Fiber: 2 g
Protein: 6 g

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

 

6 mini or Persian cucumbers, sliced about 1/8th-inch thick

12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick

3 T. (9 g) fresh dill leaves, chopped

1 T. (3 g) fresh chives, chopped

Flaky sea salt, to taste

Freshly ground black pepper, to taste

 

1/4 C. (60 ml) avocado or olive oil

3 T. (45 ml) whole grain mustard

3 T. (45 ml) honey

1 to 2 T. (15 to 30 ml) fresh lemon juice, to taste

1 tsp white wine vinegar

1/4 tsp black pepper

Pinch of coarse salt

 

In a large bowl, gently toss together the cucumbers, radishes, dill, and chives. Season with salt and pepper to your taste. Set this aside for now. In a medium bowl, whisk together the olive oil, mustard, honey, lemon juice, vinegar, pepper, and salt. Drizzle the dressing over the cucumber and radish mixture, then toss gently until everything is well coated. Adjust any seasonings, if needed. Cover the bowl with plastic wrap or a lid and place in the refrigerator for about 30 minutes to allow the flavor to marinate. Serve the salad chilled.

 

Servings: 6
Serving Size: about 1 C.

Calories: 137
Fat: 9 g
Fiber: 1 g
Protein: 1 g

Lemon Salsa

Lemon Salsa

Lemon SalsaLemon Salsa

 

2 lemons

Dash red wine vinegar

2 T. finely diced red onion

3 T. chopped fresh herbs (basil, chives and parsley)

1/3 C. olive oil

1 heaping tsp. flaked sea salt

 

Slice off pointed ends of lemon and set flat on a cutting board. Using a sharp knife, cut away the peel and pith. Cut into 1/4 inch chunks, place in a bowl and pick out seeds. Squeeze juice from peelings into bowl. Repeat with second lemon. Add red wine vinegar. Toss in minced onions, herbs, olive oil and salt. Mix and let stand for an hour at room temperature before serving.

 

Servings: 6
Serving Size: 2 T.

Calories: 114
Fat: 12 g
Fiber: 1 g
Protein: 0 g

Leftover Turkey Biscuit Pot Pie

Leftover Turkey Biscuit Pot Pie

Leftover Turkey Biscuit Pot PieLeftover Turkey Biscuit Pot Pie

 

1 lb. chicken or turkey sausage

3 T. unsalted butter

3 oz. all-purpose flour

2 C. whole milk

1 1/2 C. turkey broth (chicken is fine)

1 1/4 lb. cooked turkey, shredded or chopped (approx 2 C.)

1 1/2 tsp. kosher salt

1 1/2 tsp. sage leaves, chopped

1/2 tsp. ground black pepper

For the Biscuits:

12 oz. all-purpose flour, plus extra for rolling

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1 tsp. fresh oregano, chopped

1 tsp. sage leaves, chopped

1/4 tsp. cayenne pepper

4 oz. cheddar cheese

4 oz. unsalted butter, frozen

7 oz. reduced-fat buttermilk

 

Preheat the oven to 400°F. For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently. Pour in the milk and broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the turkey, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits. For the biscuits: Combine the flour, baking powder, baking soda, salt, oregano, sage, and cayenne pepper in a medium mixing bowl and set aside. Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total. To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving.

 

Servings: 9
Serving Size: 1/9 of pie (1 biscuit with filling)

Calories: 575
Fat: 28 g
Fiber: 1 g
Protein: 37 g

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive ButterSheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

 

Ingredients:

2, 1 lb. pork tenderloins, trimmed

1/4 C. hoisin sauce

1 lb. green beans, stems trimmed

1 1/2 lb. small Yukon gold potatoes, cut in half lengthwise

3 T. olive oil

kosher salt and freshly ground pepper

4 T. butter, softened

2 T. fresh chives, minced

4 garlic cloves, minced

nonstick cooking spray

 

Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray. In a large bowl, combine green beans with 1 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Toss well. Arrange green beans in center of baking sheet. In the same bowl, toss potatoes with 2 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. If needed, they can be layered. In the same bowl, add the tenderloins with the hoisin sauce. Toss well. Lay tenderloins, not touching, over green beans and brush with remaining hoisin sauce from the bowl, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer. While tenderloin is roasting, combine butter, chives, garlic, 1/4 tsp. salt and 1/4 tsp. pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one T. of garlic herb better and let pork tenderloin rest at least 10 minutes before slicing. Top potatoes and green beans with the remaining two T. of garlic herb butter and serve.

 

Servings: 6
Serving Size: about 5 oz. pork with vegetables (1/6 of pan)

Calories: 430
Fat: 20 g
Fiber: 5 g
Protein: 36 g

Croque Madame Popovers

Croque Madame Popovers

Croque Madame PopoversCroque Madame Popovers

 

1 C. whole milk

2 large eggs

1 C. unbleached all-purpose flour

½ tsp. kosher salt

¼ tsp. coarse black pepper

2 T. butter, melted

1 T. minced fresh chives, optional

For the pan: 6 tsp. vegetable oil

2 ¼ tsp. unsalted butter

2 ¼ tsp. unbleached all-purpose flour

½ C. whole milk

2 oz. grated swiss cheese, about ¾ C.

Good pinch each kosher salt and ground black pepper

1/3 C. diced cooked ham, about 2 ½ oz.

1/3 C. finely grated swiss cheese, about 1 ¼ oz.

6 large eggs

chopped chives for garnish

 

For the popover batter: In a blender add the milk and eggs then the flour, salt and pepper and blend on a low speed until smooth, about 15-30 seconds. Add the melted butter and blend for an additional few seconds. Transfer to a two-cup measure or something similar with a spout, stir in the chives if using and let the batter rest for 30 minutes. For the mornay sauce: in a small saucepan over medium-high heat, melt the butter then whisk in the flour to form a paste. Continue to whisk for another 1 minute to cook out any raw flour flavor. Whisk in milk until smooth and cook, whisking frequently, until sauce comes to a simmer and begins to thicken slightly. Turn the heat off but leave the pot on the burner and slow whisk in the swiss cheese, a little at a time, until smooth. If needed, turn the burner back to low heat if needed to fully melt the cheese. Let cool a bit then transfer to a piping bag or a freezer type Ziploc bag and set aside. Can be made at least one day ahead and refrigerated. Let come to room temperature before proceeding. Crack the eggs into ramekins or small bowls to make it easy to pour them into the popovers. Set aside until needed. To cook the popovers: While the batter is resting, preheat the oven to 450°F along with the popover pan for at least 10 minutes. Just before baking, remove the pan and add 1 tsp. oil to each popover cup Return the pan to the oven for 2 minutes to heat the oil. Remove the hot pan and evenly divide the batter among the six C. Immediately return the filled pan to the oven and bake for 20 minutes at 450°F. Do not open the oven. After 20 minutes, rotate the pan and reduce the oven temperature to 350°F and bake for an additional 10 minutes or until popovers are lightly golden brown. Remove the pan from the oven and make a small opening in the top of each popover with a paring knife. Snip the tip off the piping bag and pipe 1-2 T. of the mornay sauce into each popover, then add about 1 T. each of ham and grated cheese. Pour one egg into each opening and top with a pinch of cheese. You might have to make the openings a bit larger to accommodate the egg. Return to the oven and bake for 10 minutes until hot and bubbly and the egg is just cooked but still runny. Serve hot, split open and garnished with a pinch of chives.

 

Servings: 6
Serving Size: 1 filled popover

Calories: 378
Fat: 24 g
Fiber: 1 g
Protein: 19 g

Buttery Pan-Roasted Radishes

Buttery Pan-Roasted Radishes

Buttery Pan-Roasted RadishesButtery Pan-Roasted Radishes

 

1 bunch fresh radishes with leaves

1 T. olive oil

1 T. butter, or a little less if you’d like

1/4 tsp. flaky sea salt, such as Maldon, or kosher salt

1/2 lemon, for juicing

1 tsp. minced fresh chives

1 tsp. minced fresh tarragon

 

Trim the stems and leaves from the radishes, and clean the radishes and greens thoroughly. They can be very sandy. Cut the radishes into halves or quarters, depending on the size. Set aside. Heat the olive oil in a skillet over medium heat. Add the radish greens with the water still clinging to the leaves and sauté with a pinch of salt and fresh pepper until wilted. Set aside. Melt the butter in the pan over medium heat. Add the radishes with a pinch of salt. Cook over medium-high heat about 3 minutes. Shake the pan to turn them to brown on all sides. Reduce the heat to medium-low. Add the lid and cook, shaking occasionally, until fork tender and brown, about 5 to 8 minutes. Add the lemon juice, chives, tarragon, and the rest of the salt. Toss. Taste for seasoning, and serve over a bed of the cooked radish greens.

Quick Braised Celery and Leeks

Quick Braised Celery and Leeks

Quick Braised Celery and LeeksQuick Braised Celery and Leeks

 

1 fresh, crisp head of celery

2 fresh, medium-sized leeks

2 T. butter

2 sprigs fresh thyme

3/4 tsp. kosher salt, or to taste

1/2 C. water or unsalted chicken broth

fresh black pepper

1 ripe lemon, quartered

 

Trim the top and bottom stump from the head of celery. Rinse well. Set aside the innermost leafy stalks. Prepare the leeks: Cut off the bottom stump and dark green tops and discard, leaving the white and light green section. Slice the leeks lengthwise through the center. Place the long halves flat-side down on a cutting board, and slice the leeks into 1/4-inch thick semicircles. Rinse well. TIP: You can use the dark green leek tops for chicken stock. Heat a braising dish or 10″ skillet with a lid over medium-low heat with the butter and thyme. When the butter has melted, add the leeks and stir. Stir in 1/4 C. of broth or water, and 1/2 tsp. of kosher salt. Reduce the heat to the lower side of medium-low and cook, covered, for about 15 minutes, stirring with some frequency, until the leeks are very soft. TIP: The goal here is to not get too much color on the leeks. Check the leeks once or twice while cooking. If they look dry or brown, stir in an additional T. of water. Remove the lid and give the leeks a stir. Lay the long celery stalks on top of the leeks in a single layer. Add the remaining water or broth and sprinkle with the remaining 1/4 tsp. of kosher salt and some turns of fresh black pepper. Cover and cook for about 10 minutes, or until the celery is al dente. Fish out the thyme sprigs and taste for seasoning. Transfer the celery to a serving platter. If liquid remains in the pan, stir the leeks and cook, uncovered, until most of the liquid has absorbed and the leeks look very melted and saucy. Spoon the leeks over the celery and garnish the dish with some more black pepper, a squeeze of fresh lemon juice, and some reserved celery leaves. Serve immediately.

 

Servings: 4
Serving Size: about 1 C.

Calories: 97
Fat: 6 g
Fiber: 3 g
Protein: 2 g

Parmesan Rosemary Pizzetta

Parmesan Rosemary Pizzetta

Parmesan Rosemary PizzettaParmesan Rosemary Pizzetta

 

1 3/4 lb. pizza dough, at room temperature

All-purpose flour, for dusting

1 T. extra-virgin olive oil

1 generous T. chopped fresh rosemary

1/4 tsp. kosher salt

1/2 tsp. fresh-ground black pepper

1 T. grated Parmigiano-Reggiano cheese, plus more to garnish

 

Preheat the oven to 550°F with a pizza stone if you have it. If you are not using a pizza stone, lightly grease a half-sheet baking pan and set the oven temperature to 500°F. Generously flour the room-temperature pizza dough and a clean countertop with flour. Gently stretch and press the pizza dough into a thin circle. (Do not worry if it is imperfect. It’s not messed up; it’s rustic!)If using a pizza stone, place the dough on a floured pizza peel. If not, place the dough on the baking sheet. Generously brush the dough with the olive oil. Top with the salt, pepper, rosemary, and Parmigiano-Reggiano cheese. Bake for approximately 5 or 6 minutes on a pizza stone — around double that or more on a baking sheet — until the top and bottom are a nice golden brown. Slide the pizza onto a cutting board. Garnish with an extra drizzle of olive oil, a generous pinch of additional cheese, and cut into wedges to serve.

 

Servings: 8
Serving Size: 1 wedge (1/8 of pizzetta)

Calories: 256
Fat: 5 g
Fiber: 2 g
Protein: 8 g

Cheesy Creamy Million Dollar Chicken Casserole

Cheesy Creamy Million Dollar Chicken Casserole

Cheesy Creamy Million Dollar Chicken CasseroleCheesy Creamy Million Dollar Chicken Casserole

 

8 slices bacon

8 oz. cream cheese, room temperature

½ C. mayonnaise

½ C. sour cream

4 boneless, skinless chicken breasts

1 tsp. garlic powder

1 tsp. onion powder

1 T. Italian seasoning

¾ tsp. sea salt

½ tsp. ground black pepper

1 ½ C. medium cheddar cheese

2 T. minced chives

 

Preheat oven to 350 F. Dice the bacon. Cook the bacon in a frying pan over medium heat. When the bacon is crisp, transfer it to a paper towel-lined plate to drain the fat. Set aside. Add the cream cheese, mayonnaise, and sour cream to a large bowl. Whisk to combine. Dice the chicken breasts into bite-sized pieces. Add the chicken to the cream cheese mixture along with the garlic powder, onion powder, Italian seasoning, salt, and pepper. Add in ½ C. cheddar cheese and half of the bacon. Stir to combine. Spritz a 9×13-inch baking dish with cooking spray. Add the chicken mixture to the baking dish and spread into an even layer. Place into the oven and bake for 45 minutes. Remove the dish from the oven and set the oven to broil. Top the chicken with the remaining cheese. Return to the oven and broil for 5 minutes until lightly browned and bubbling and the chicken’s internal temperature reads 165 F. Remove the dish from the oven and allow it to sit for 5 minutes. Top with chives and remaining bacon and serve.

 

Servings: 8
Serving Size: 1/8 of casserole

Calories: 487
Fat: 36 g
Fiber: 0 g
Protein: 36 g

Baked Venison over Creamy Polenta

Baked Venison over Creamy Polenta

Baked Venison over Creamy Polenta

 

1 lb. Cut Venison steaks

1 T. Salt

1 T. Pepper

1 T. Dry Italian Seasoning

1 tsp. Wildside Seasoning

2 Cloves Garlic

¼ C. Fresh Chopped Parsley

1 C. cherry tomatoes

1 C. pearl onions

4 ½ C. Half & Half or Heavy Cream

1 Stick Butter

1 Box of Instant Polenta

4 C. of dry red wine

1/3 C. Orange Marmalade jelly

¼ C. olive oil

 

In a hot fry pan, heat olive oil and sauté cherry tomatoes and pearl onions adding salt and Italian Seasoning to taste. When the tomatoes and onions begin to caramelize remove from heat and set aside. Get a sauce pan and heat 2 T. olive oil and sear venison steaks. Add salt, pepper and Wildside Seasoning. Add four C. of wine and flame up to burn off some of the alcohol. When settled add the Marmalade Jelly and stir until dissolved. Slice the garlic and add to mixture. Chop the Parsley and add as well. The venison should be covered by the wine. If not, add a little more. Cover and lower heat to simmer for two hours.

When the Venison is about 10 minutes from completion put the Heavy Cream and butter into a sauce pan and melt the butter heating the cream. Do not boil. Once the Heavy Cream and Butter are hot add the Polenta stirring constantly. When the Polenta thickens and reaches the desired consistency, remove from heat. Place a dollop of Polenta on a Plate. Add two or three pieces of Venison to the Polenta and put two or three T. of the marmalade wine sauce over the venison and Polenta. Finish by putting two T. of the Tomatoes and Onions over the Venison.

Bison Ribeye

Bison Ribeye

Bison RibeyeBison Ribeye

 

1 Whole Bison Ribeye

1 T. Crushed Black Pepper

1 T. Rosemary

1 T. Wild Side Seasoning

1 T. Salt

1/4 C. of Beef Broth

1/2 C. Red Wine

Fresh Parsley

2 cloves of Garlic

¼ C. Olive Oil

4-6 Red Potatoes

Fresh Green Beans

 

Mix all of the dry seasonings in a bowl and rub the Bison Ribeye with Salt, Black Pepper, Rosemary, Wild Side Seasonings, and Fresh Parsley then set aside. Heat a large fry pan or roasting pan with Olive Oil and sear the Bison Ribeye thoroughly on all sides until brown. Add the Red Wine and Beef Broth and reduce for about 5 minutes on high heat. Place in the oven at 350 degrees for 90 minutes or 135 degrees (medium rare) depending on how rare you prefer your Bison. Drizzle Olive Oil and some of the seasoning mix on some red potatoes and put in the oven with the Ribeye. They can be placed in the same roasting pan or in a separate baking dish. With about 10 minutes remaining until the Ribeye is complete, sauté some fresh green beans and set aside. Remove the Ribeye from oven and let rest for 10 minutes covered with tin foil. Slice to your desired thickness, spoon some of the stock over the Ribeye and serve with the Potatoes and green beans.

Ricotta Toast Bowl

Ricotta Toast Bowl

Ricotta Toast BowlRicotta Toast Bowl

 

1 C. ricotta cheese

2 T. finely shredded Parmesan cheese plus additional for garnish (optional)

¼ tsp. cracked black pepper plus additional for garnish (optional)

4 slices bacon, chopped

1 T. olive oil

4 (1/2-inch-thick) slices rustic Italian bread, torn into 1-inch pieces

4 large eggs

1 C. halved cherry tomatoes

1 T. chopped fresh chives

 

In medium bowl, stir ricotta cheese, Parmesan cheese and pepper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain drippings from skillet. In same skillet, heat oil over medium heat; add bread and cook 5 minutes or until bread is golden brown and crisp on all sides, stirring frequently. Bring large saucepot of water to a boil over high heat. With spoon, carefully lower eggs into water; reduce heat to medium-low and simmer eggs 6 minutes. With slotted spoon, transfer eggs to small bowl of cool water; peel. Divide toast pieces into 4 bowls; dollop with ricotta-Parmesan mixture. Top bowls with eggs, bacon, tomatoes and chives; garnish with additional Parmesan and pepper, if desired.

 

Servings: 4
Serving Size: 1 bowl

Calories: 350
Fat: 21 g
Fiber: 1 g
Protein: 20 g

One-Skillet Chicken Sausage Penne

One-Skillet Chicken Sausage Penne

One-Skillet Chicken Sausage PenneOne-Skillet Chicken Sausage Penne

 

2 T. Olive Oil

2 sweet Italian chicken sausages, sliced crosswise

1 medium shallot, thinly sliced

1/2 medium fennel bulb, thinly sliced plus fennel fronds for garnish (optional)

2 cans (14.5 oz. each) Fire Roasted Diced Tomatoes

½ (16-oz.) package Penne Rigate

½ T. ® Italian Seasoning

1/4 C. Grated Parmesan Cheese plus additional for garnish (optional)

Chopped fresh basil for garnish (optional)

 

In large high-sided skillet, heat 1 T. oil over medium-high heat. Add sausages; cook 3 minutes or until browned, stirring frequently. Transfer sausages to paper towel-lined plate. In same skillet with drippings, heat remaining 1 T. oil over medium heat. Add shallot and fennel; cook 3 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add tomatoes with their juice, penne, seasoning and 2 C. water; cover and cook 12 minutes or until penne is al dente, stirring occasionally. Stir in cheese and sausages; cook 1 minute or until sauce is slightly thickened, stirring frequently. Makes about 6 C. Serve penne mixture garnished with fennel fronds, cheese and/or basil, if desired.

 

Servings: 4
Serving Size: about 1 1/2 C.

Calories: 426
Fat: 14 g
Fiber: 5 g
Protein: 19 g

5 Ways Kabobs + Marinades

5 Ways Kabobs + Marinades

5 Ways Kabobs + Marinades5 Ways Kabobs + Marinades

 

Lager Marinade

Protein: chicken, beef, pork

1 bottle (12 oz.) lager beer

2 garlic cloves, minced

2 T. brown sugar

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1 T. olive oil

Tuscan Marinade

Protein: chicken, pork

4 garlic cloves, crushed with press

6 T. fresh lemon juice

3 T. finely chopped fresh basil leaves

1 T. anchovy paste

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/3 C. extra virgin olive oil

Orange-Ginger Marinade

Protein: chicken, pork, fish, seafood

4 garlic cloves, minced

1 C. fresh orange juice

1/4 C. less-sodium soy sauce

2 T. grated peeled fresh ginger

2 T. rice vinegar

1 T. packed light brown sugar

2 tsp. orange zest

1/4 tsp. ground white pepper

1/4 C. vegetable oil

Pineapple-Coconut Marinade

Protein: chicken, fish, seafood

1 garlic clove, minced

1/2 C. pineapple juice

1/3 C. light coconut milk

1/4 C. fresh lime juice

2 T. honey

2 T. canola oil

Chimichurri Marinade

Protein: chicken, beef, pork, fish, seafood

(use a blender or food processor

4 garlic cloves

2 green onions, coarsely chopped

1/4 C. packed fresh cilantro leaves

1/4 C. packed fresh Italian parsley leaves

1/4 C. white wine vinegar

1 tsp. oregano leaves

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground red pepper

3/4 C. extra virgin olive oil

 

Cut protein and vegetables into same-sized pieces (about 1-inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Use a food processor or blender to purée ingredients like garlic, onion or chile peppers, then drizzle in the oil to blend. Use about 1/2 C. of marinade per lb. of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. When marinade contains an acid or citrus juice, marinate shrimp and fish 15 to 30 minutes, scallops 30 minutes to 1 hour, chicken, pork and beef 2 to 6 hours, and vegetables 2 to 8 hours. If using wooden skewers, soak them in water for 20 minutes to prevent them from burning. Grill kabobs over medium heat, turning them every few minutes. After removing kabobs from the grill, tent with aluminum foil and let them rest for 5 minutes. The internal temperature will rise 5 to 10° upon standing (known as carryover cooking). To ensure the correct desired doneness, remove the kabobs from the grill 5° below the desired final internal temperature. Final internal temperatures: Chicken: 165°; Seafood, Fish, Pork, Beef: 145° (medium-rare for beef). Serve over greens such as baby kale, baby spinach or spring mix, or grains like brown rice, couscous, quinoa or cauliflower rice.

 

Ideas

Proteins:

• Boneless skinless chicken breasts

• Fish such as salmon, swordfish or tuna

• Lean beef such as sirloin steak or sirloin tip

• Lean pork such as tenderloin or boneless pork chops

• Raw 16/20 count tail-on peeled shrimp

• Scallops

• Tofu

Vegetables/Fruits:

• Acorn or butternut squash (diced and par-cooked)

• Asparagus

• Baby potatoes (halved and par-cooked)

• Bell peppers

• Brussels sprouts (blanched)

• Cherry tomatoes

• Corn on the cob (wheels)

• Eggplant

• Fresh mango

• Jalapeño peppers

• Jicama

• Lemon, lime or orange

• Mushrooms

• Pineapple

• Red/yellow onion

• Sweet potatoes (diced and par-cooked)

• Summer squash

• Zucchini

For Dipping:

• Avocado mashed with Greek yogurt and fresh lime juice

• Chili-garlic sauce

• Harissa

• Hoisin

• Hummus

• Olive tapenade

• Pesto

• Puréed roasted red peppers

• Tzatziki

Fresh Cherry Salsa

Fresh Cherry Salsa

Fresh Cherry SalsaFresh Cherry Salsa

 

1 lb. fresh cherries, pitted and chopped

1 garlic clove, minced

1 medium jalapeño pepper, seeded and minced

1/2 C. chopped red onion

2 T. fresh lime juice

1 T. chopped fresh cilantro

2 tsp. honey

1/2 tsp. salt

 

In medium bowl, toss all ingredients. Serve with tortilla chips or over grilled chicken, fish or pork. Makes about 2 C.

 

Servings: 8
Serving Size: 1/4 C.

Calories: 47
Fat: 0 g
Fiber: 1 g
Protein: 1 g

Grilled Asparagus with Citrus Oil

Grilled Asparagus with Citrus Oil

Grilled Asparagus with Citrus OilGrilled Asparagus with Citrus Oil

 

2 bunches asparagus, ends trimmed

3 T. olive oil

1/4 tsp. salt

1/4 tsp. ground black pepper

1-1/2 T. fresh orange juice

1 tsp. chopped fresh thyme

1 tsp. orange zest

 

Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss asparagus, oil, salt and pepper. Place asparagus on hot grill rack; cover and cook 6 minutes or until tender-crisp, turning once. Transfer asparagus to same bowl. Add orange juice, thyme and orange zest; toss. Makes about 30 asparagus spears.

 

Servings: 6
Serving Size: 5 spears

Calories: 77
Fat: 7 g
Fiber: 2 g
Protein: 2 g

Beet and Red Currant Salad

Beet and Red Currant Salad

Beet and Red Currant SaladBeet and Red Currant Salad

 

3 T. finely chopped red onion

3 T. balsamic vinegar

2 C. chopped beets, previously boiled, cooled and peeled

2 T. chopped Queen Anne’s lace leaves

1 heaping T. each of fresh mint and dill

2 T. oil

salt and pepper to taste

3/4 C. red currants

 

Put the onion and vinegar in a bowl and allow to sit while preparing the other ingredients. Add everything except the currants and mix well. Gently fold in the currants. Refrigerate for at least an hour before serving for best flavor.

 

Servings: 4
Serving Size: about 3/4 C.

Calories: 124
Fat: 7 g
Fiber: 3 g
Protein: 2 g

Caramelized Onion Chicken Meatballs

Caramelized Onion Chicken Meatballs

Caramelized Onion Chicken MeatballsCaramelized Onion Chicken Meatballs

 

For the caramelized onions

2 medium yellow onions diced

1 T. olive oil

salt and pepper

For the meatballs

1 lb. ground chicken

1/4 C. almond flour

1 tsp. garlic powder

1/2 tsp. onion powder

1/4 C. fresh minced parsley or 1 T. dried parsley flakes

1/2 tsp. seasoned salt

fresh cracked pepper

1/2 tsp. red pepper flakes optional for spice

1/2 of the caramelized onions

For the gravy

2 1/4 C. chicken stock

2 chicken bouillon cubes, reduced sodium

2 T. unsalted butter

1 1/2 T. corn starch

1 tsp. onion powder

1/4 tsp. dried thyme

1/2 tsp. dried sage

salt and pepper to taste

 

In a medium skillet, add in the chopped onions and olive oil. Cook on medium to medium-low until caramelized and brown, about 30-40 minutes. Stir occasionally and season with salt and pepper. Set aside to cool slightly. In a large bowl, combine all of the meatball ingredients (half of your caramelized onions, the other half will go in the gravy). Stir gently until well combined. Form into equal sized meatballs using a scoop if you have one, and place onto a plate or sheet pan. You should get about 20-25 meatballs. Preheat a large skillet on med-high heat. Drizzle with a little olive oil. Place meatballs into skillet and cook on medium until browned on one side, about 3-4 minutes. Turn meatballs over to cook on the other side, and cover. Cook for another 5 minutes. Monitor burner heat, if it seems too hot, turn it down. Stir occasionally to ensure meatballs are cooked on all sides. Turn burner off, and remove meatballs onto a plate, leaving the cooking juices and bits in the pan to use for the gravy. In a microwavable safe dish, combine 2 C. chicken stock and bouillon cubes. Microwave in 1 minute increments, stirring in between, until the cubes dissolve. Use a fork to break them up in between microwave sessions. May take 2-4 minutes. In a small bowl, dissolve the corn starch in the remaining 1/4 C. chicken stock, set aside. In the same skillet used for the meatballs, return to burner on medium-high. Add in butter and chicken stock bouillon mixture. Whisk until butter is melted. Bring to a boil and whisk in the cornstarch slurry mixture. Make sure it comes to a boil, it will begin to thicken immediately, reduce heat to low. Whisk in onion powder, thyme, sage, and salt and pepper. Taste and adjust for seasoning. Stir in remaining caramelized onions. If gravy becomes too thick, add more stock. It will continue to thicken as it sits. Add meatballs back into the gravy pan. Once meatballs are re-heated through, they are ready to serve. Serve over mashed cauliflower or potatoes.

 

Servings: 5
Serving Size: 4 meatballs with gravy

Calories: 286
Fat: 19 g
Fiber: 2 g
Protein: 19 g

Oven Roasted Brisket

Oven Roasted Brisket

Oven Roasted BrisketOven Roasted Brisket

 

3 ½ to 4 ½ lb. beef brisket (flat cut), fat cap trimmed (see notes below)

1 T. dried thyme leaves

1 T. smoked paprika

2 tsp. freshly ground black pepper

2 tsp. kosher salt

1 tsp. onion powder

½ tsp. garlic powder

½ tsp. cayenne pepper, or to taste

½ tsp. ground cumin

2 T. Worcestershire sauce

1 C. BBQ sauce

 

Preheat oven to 300 degrees F. If your brisket has not been trimmed, use a sharp knife to trim the fat cap leaving only about ¼-inch (see notes below). Mix all the spices together in a small bowl and set aside. Place the brisket in a large baking pan and pour the spice mixture over the top. Use your hands to rub it over both sides of the brisket. Turn the brisket fat side up and pour the Worcestershire sauce and BBQ sauce over the top, spreading the sauce with a knife to cover surface of meat. Cover the baking pan tightly with foil and place it in the oven. Don’t even peak at it for 2 hours. After 2 hours have elapsed, remove the pan from the oven and remove the foil. Flip the brisket over, cover tightly with the foil, and return it to the oven for an additional 1 hour 30 minutes to 2 hours, or until tender enough to slice easily. Remove from the oven and transfer the brisket to a cutting board. Slice it against the grain, drizzle with some of the sauce from the pan, and serve immediately.

Creamy Lemon Chicken and Pasta

Creamy Lemon Chicken and Pasta

Creamy Lemon Chicken and PastaCreamy Lemon Chicken and Pasta

 

12 oz. uncooked dry pasta, like bucatini, spaghetti, linguine, or angel hair

6 thin-sliced boneless skinless chicken breasts

salt and freshly ground black pepper, to taste

3 T. olive oil, divided

⅓ C. finely diced shallots

2 tsp. minced garlic

1 C. dry white wine, like Sauvignon Blanc, Pinot Grigio, or Chardonnay

1 ½ C. low-sodium chicken broth

¼ C. fresh lemon juice, from 1 large lemon, juiced

¼ tsp. red pepper flakes, or to taste

2 T. butter

¼ C. heavy cream

4 T. chopped fresh basil, divided

½ C. finely shredded Parmesan cheese

 

If necessary, cover chicken breasts with plastic wrap and use a mallet to lightly pound them until ½-inch thick. Season with salt and freshly ground black pepper on both sides.

Preheat oven to 375 degrees F. Cook pasta according to package directions. Meanwhile, add olive oil in a large oven-safe skillet and place over MEDIUM-HIGH. When oil is good and hot add the chicken and cook for 2 to 3 minutes per side, until nicely browned. Chicken does not need to be cooked through at this point. Transfer the browned chicken to a plate or large piece of foil to rest. Do this in batches, if necessary, to avoid over-crowding the skillet. Reduce the heat to MEDIUM, add the shallots and garlic to the skillet. Cook, stirring, for a minute or two. Add the white wine and use a spoon to scrape up any browned bits from the bottom of the skillet as the wine comes to a simmer. Allow wine to simmer at a low boil for 3 to 4 minutes until slightly reduced. Add the chicken broth, lemon juice, and red pepper flakes. Increase heat to MEDIUM-HIGH and bring sauce to a low boil. Allow to simmer for about 10 to 15 minutes until thickened and reduced. Remove the skillet from the heat and add the butter and stir until completely melted. Add the heavy cream and stir to combine. Transfer the browned chicken to the skillet and drizzle the sauce over the top. Transfer the skillet in the oven for 8 to 10 minutes or until the chicken is completely cooked through. Remove from oven and top with 2 T. chopped basil. Drain pasta, reserving ½ C. pasta water. Place pasta in a large bowl and add cheese and remaining basil and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken and and spoonful of sauce.

 

Servings: 6
Serving Size: 1 chicken breast with about 1 C. pasta and sauce

Calories: 548
Fat: 20 g
Fiber: 2 g
Protein: 36 g

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

Ricotta Scrambled EggsRicotta Scrambled Eggs

 

6 large eggs

½ C. ricotta cheese (whole milk), divided

2 T. avocado oil, or other neutral oil

½ tsp. kosher salt, or to taste

4 slices sourdough bread, toasted

½ C. finely grated Parmesan

Chopped fresh chives or other fresh herbs, minced

Pinch red pepper flakes, optional

 

Crack the eggs into a medium bowl. Add ¼ C. ricotta and the salt and blend well with a wire whisk until the ricotta is completely broken down into the egg mixture. Set aside. Add the oil to a 12-inch nonstick skillet and place over MEDIUM heat. When heated, add the egg mixture and reduce the heat to MEDIUM-LOW. Let the egg mixture sit without stirring until you see the edges are just barely beginning to set (this happens quickly – about 15 to 30 seconds or so). Add the remaining ricotta in a big spoonful right on the center of the eggs. Quickly stir, folding the eggs over the ricotta and continue to stir and fold the mixture until the eggs are creamy and cooked through. Immediately remove from the heat and serve. Serve over sourdough toast with grated Parmesan, chives, and a pinch of red pepper flakes, if desired.

 

Servings: 4
Serving Size: 1 slice toast with eggs

Calories: 431
Fat: 23 g
Fiber: 2 g
Protein: 24 g

Watermelon Caprese

Watermelon Caprese

Watermelon CapreseWatermelon Caprese

 

1 small seedless watermelon

16 oz. fresh mozzarella

Fresh basil leaves, as needed

A handful of fresh blackberries

3 T. pistachios, lightly salted, coarsely chopped

Fresh mint leaves, torn, for garnish

Balsamic glaze, as desired

Tajín, optional and as desired

 

Slice the watermelon into approximately ⅓- to ½-inch thick squares, about 2×2 inches. Slice the fresh mozzarella into pieces to match the thickness of the watermelon. On a serving platter, alternate slices of watermelon, mozzarella, and basil leaves. Scatter the blackberries and pistachios over and around the caprese and garnish with torn mint leaves. Just before serving, drizzle with balsamic glaze and finish with a light sprinkle of Tajín, if desired.

Bobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and Mushrooms

Bobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and Mushrooms

Bobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and MushroomsBobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and Mushrooms

 

2 T. avocado oil

2 shallots, thinly sliced

2 garlic cloves, crushed

1 T. freshly grated turmeric

1 T. freshly grated ginger

6 shiitake mushrooms, thinly sliced

¾ C. dry sake

4 C. chicken bone broth

2 T. tamari

1 tsp. toasted sesame oil

2 T. white miso paste

¼ C. thinly sliced scallions

2 T. coarsely chopped cilantro

Chile oil, for garnish

Lime wedge, for garnish

 

Heat avocado oil in a large Dutch oven over medium heat until it shimmers. Add shallots, garlic, turmeric, and ginger. Cook until fragrant and softened, about 2 minutes.

Add the mushrooms and cook for another 2 minutes. Stir in the sake and let the alcohol cook off, about 3 minutes. Pour in the chicken bone broth, stir, and bring to a simmer. Reduce heat to low and stir in tamari, sesame oil, and miso paste. Whisk until combined. Let the broth simmer gently for 15 minutes to meld the flavors. Turn off the heat and stir in scallions and cilantro. Ladle the broth into bowls, garnish with chile oil and a squeeze of lime, and serve immediately.

 

Servings: 4
Serving Size: about 1 1/4 C.

Calories: 225
Fat: 9 g
Fiber: 2 g
Protein: 12 g

Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil

Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil

Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle OilBobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil

 

2 T. unsalted butter

4 medium Idaho potatoes

2 C. heavy cream

Kosher salt and freshly ground black pepper

Fresh thyme, to finish

White truffle oil, to finish

6 T. unsalted butter, cut into pieces

9 shallots, thinly sliced

Pinch of sugar

1 tsp. fresh thyme leaves

Kosher salt and freshly ground black pepper

 

Preheat the oven to 375° F and butter a 10” x 10” x 2” casserole. For the gratin: Peel the potatoes, then carefully slice into ⅛-inch-thick rounds. Arrange some of the potatoes in an even layer in the casserole, overlapping their edges. Drizzle with 2 T. of the cream and season with salt and pepper. Repeat this process with the remaining potatoes, cream, salt and pepper to form 12 layers, or until all the potatoes are used. Press down on the potatoes to completely submerge them in the cream. Cover and bake the potatoes for 30 minutes, then remove the cover and continue to bake until the cream has been absorbed, the potatoes are cooked through, and the top is golden brown, about 30-45 minutes longer. For the caramelized shallots: In a large sauté pan, melt the butter over medium heat. Add the shallots, a pinch of sugar, thyme leaves, season with salt and pepper, and cook, stirring occasionally until golden brown and caramelized, about 15 minutes. To serve: Top the hot potato gratin with an even layer of the caramelized shallots, scatter some additional thyme leaves and lightly drizzle with truffle oil.

Caprese Salad with Burrata

Caprese Salad with Burrata

Caprese Salad with Burrata

 

8 cups halved cherry, small heirloom or cocktail tomatoes

4 (2.5-oz.) rounds burrata cheese

Olive oil

Coarse sea salt

Black pepper

1/4 cup fresh basil leaves

 

In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese. Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper. Garnish with fresh basil leaves and serve immediately.

Stuffed Cheese Bread w/ Herbs

Stuffed Cheese Bread w/ Herbs

Stuffed Cheese Bread w/ HerbsStuffed Cheese Bread w/ Herbs

long loaf Bread

2 T. of chopped fresh basil

2 T. chopped fresh parsley

2 T. green onion (or chives)

2 T. of chopped fresh arugula leaves

1 C. of shredded mozzarella (or your favorite cheese)

2 garlic cloves, minced

1/4 C. olive oil

salt & pepper

 

Take a long loaf of bread and slice in half. Scoop out the middle, and save the insides for breadcrumbs later. In a bowl, combine the stuffing ingredients and mound into the hollowed out bread. Put the lid back on the bread to cover and wrap tightly in aluminum foil. Bake at 350F for 30 minutes. Wait till cool enough to slice. I also grill this on the top rack of my grill in the foil and it comes out terrific!