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Strawberry and Pecan Summer Salad

6/28/2023

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SERVINGS: 2-4
DIETARY: Gluten-Free
DIFFICULTY: Way Too Easy
PREP/COOK TIME: 20 min/5 min

Balsamic Dressing

1 c. olive oil
1/4 c. balsamic vinegar
1 tbsp. Dijon mustard
1 lemon, juiced
salt and pepper

Strawberry Salad

8 oz. strawberries, washed and sliced thin
1 bag of mixed greens or arugula, or about 12 oz.
2 oranges, peel cut off and supremed (cut the flesh out of the ribs, no white stuff)
6 oz. pecans, roasted
6 oz. feta cheese, crumbled
6 oz. prosciutto, sliced thin
salt and pepper

Put all of the balsamic dressing ingredients in a mason jar and shake vigorously (don't actually have to shake it that hard) until completely combined. Set aside (you can also whisk it together in a bowl if you don't have a mason jar).
Place the salad mix in a bowl and season with salt and pepper. Pour the desired amount of dressing in the bowl, but don't over dress the greens or they will get soggy. Mix together until the mix is evenly coated.
Grab a plate and place the salad greens as the foundation. Add the strawberries, orange slices, pecans, feta cheese, and prosciutto on top in any order. That's it....really it's that easy.

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Cold Soba Noodle Salad

6/20/2023

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SERVINGS: 4
DIETARY: Vegetarian
DIFFICULTY: Very Easy
PREP/COOK TIME: 20 min/15 min

Soba Sauce

2 tbsp. fresh ginger, peeled and diced fine
2 tbsp. sesame oil
1/4 c. rice wine vinegar
1 tbsp. gochujang (or red chili paste)
1 tbsp. honey
1/4 c. liquid aminos (or soy sauce)
1 lime, juiced

Noodle Salad

1 package soba noodles (or buckwheat noodles)
2 red bell peppers, cut into thin strips
3 cucumbers, cut into thin strips
1 package shredded carrots
3 green onions, chopped
2 tbsp. sesame seeds, toasted
salt and pepper

Garnish

dried seaweed (or nori)

Place a large pot of salted water on the stove on high heat. Bring to a boil.
Once the water is boiling, add the soba noodles and stir with a spoon so they do not stick. Cook for about 8 minutes or until the noodles are tender.
Pour the noodles into a strainer and place the strainer into a bowl of iced water to stop the cooking process of the noodles. Set aside for around 5 minutes or until the noodles are cold.
Place all of the soba sauce ingredients into a bowl and whisk until completely combined. Put the sauce in the fridge for about 10 minutes.
Place the all of the noodle salad ingredients into a separate bowl. Lightly season with salt and pepper and mix until combined evenly.
Pour the sauce over the noodle salad and mix again until evenly coated. Place a portion on a plate and garnish with some dried nori flakes.

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Seared Salmon with Creamed Spinach and Mushrooms

6/14/2023

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SERVINGS: 4
DIETARY: None
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 25 min/35 min

Salmon

4 6 oz. salmon fillets, skin off
2 tbsp. olive oil
salt and pepper

Mushrooms

1 lb. mushrooms, cleaned (I used a variety, but you can use any type of mushrooms)
2 tbsp. olive oil
salt and pepper

Parmesan Creamed Spinach

1 lb. spinach
2 garlic cloves, sliced thin
1 1/2 tbsp. all purpose flower
1 1/2 tbsp. butter, unsalted
1 1/2 c. whole milk
1/2 c. Parmesan cheese, shredded
salt and pepper

Garnish

Lemon slices

Place the salmon fillets on a paper towel and dry each fillet by patting them with a paper towel on all sides. Season each side with salt and pepper.
Set a large cast iron skillet on the stove at medium high heat. Place the olive oil in the pan.
Once hot, place the salmon fillets in the cast iron and cook for about 4-5 minutes or until a crisp brown color. Flip and cook for the same amount of time or until firm to the touch, but tender. Remove the salmon and set aside.
In the same pan add 2 tbsp. of olive oil. Add he mushrooms and season them with salt and pepper. Cook for about 5 min or until they start to turn brown. Remove from the pan and set aside.
Once mushrooms are removed, start the creamed spinach by placing the butter and flour into the pan. Stir the mixture with a spoon until evenly combined and resembles a pale, pasty substance (this is known as a pale roux).
Add the whole milk, garlic slices, and season with salt and pepper. Constantly stir the mixture slowly for about 2-3 minutes or until the sauce (bechamel) has thickened slightly.
When the mixture is thick enough to coat the back of a spoon (nappe) add the spinach and Parmesan cheese. Stir the mixture until the cheese is incorporated into the sauce and the spinach has cooked down slightly (not too much though, you don't want slimy spinach). Should only take about 2 min.
Turn the heat until to low. Place the salmon fillets on top of the spinach with a little room in between each. Place lemon slices in between each fillet as garnish.
Lastly, line the outside of the pan with the mushrooms. Now it's ready to serve.

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Caribbean Shrimp Bowl

6/7/2023

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SERVINGS: 4
DIETARY: Gluten-Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 20 min/30 min

Marinated Shrimp

1/2 lb. fresh shrimp, de veined (I like to eat the shells, but you can remove the shells if you want)
1/2 c. coconut milk
2 garlic cloves, minced finely
1/2 lime, juiced
2 tbsp. olive oil
2 tbsp. liquid aminos (or soy sauce)
2 dried chilies
1 tbsp. coconut oil
salt and pepper

Pineapple Coleslaw

1 bag red cabbage, shredded
1/2 fresh pineapple, skin off, cored, and diced 1/4"
1 c. sour cream
1/2. c. rice wine vinegar
1/2 c. fresh cilantro, chopped fine
1 tbsp. honey
salt

Coconut Rice

1 c. basmati rice
1 1/4 c. water
1/4 c. coconut milk
salt

Garnish

edamame, shelled
extra pineapple
lime wedge

Start by marinating the shrimp. Put all of the marinated shrimp ingredients in a bowl and mix thoroughly until all shrimp are evenly coated. Cover the bowl and place in the fridge for 20 min.
Next make the coleslaw. Mix all of the pineapple coleslaw ingredients in a bowl and mix thoroughly until evenly distributed. Cover and place in the fridge for 20 min.
Make the rice. Start by placing the basmati rice in a strainer and rinse under water until the water becomes clear and the outside is not starchy. Set aside.
Place a sauce pot on high heat and pour the water, coconut milk, and rice in the pot. Once the rice starts to boil, turn the heat down to low, and place a cover on the pot. Let the rice simmer for about 15 min or until fluffy and tender. Season with salt and set aside.
Place a pan on medium heat and put the coconut oil in the pan. Once the coconut oil has melted and the pan is hot place the marinated shrimp in the pan. Saute for about 2 min on one side and then flip. Cook for another 2 min then set aside (if you keep the shells on cook for another minute longer).
Place the cooked rice in a serving bowl. Add the shrimp. Add the coleslaw. Add the garnish. Then enjoy your delicious creation!

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California Breakfast Burrito

6/3/2023

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SERVINGS: 2
DIETARY: None
DIFFICULTY: Very Tough (if everything is made from scratch)
PREP/COOK TIME: 60 min/30 min

Homemade Flour Tortillas

3 c. all purpose flour
2 tsp. baking powder
1 1/2 tsp. kosher salt
5 tbsp. salted butter or lard
1 c. hot water
salt

French Fries

2 russet potatoes, cut into 1/4" thickness and 3" long (skin optional)
32 oz. peanut oil
salt and pepper

Steak

12 oz. rib eye, cubed
1 tbsp. olive oil
1/2 tbsp. chili powder
1/2 tbsp. ground cumin
2 tsp. garlic powder
2 tsp. dried oregano
salt and pepper

Filling

3 eggs, scrambled
1/4 c. queso fresco, shredded
1 tbsp. Mexican crema
1/2 tbsp. cilantro, chopped fine
1/2 avocado, sliced
1 lime, juiced
sriracha (optional)

(Tortillas)

In a large bowl, whisk together flour, baking powder, and salt.
Add the lard or butter to the flour mixture. Use your fingers or a pastry blender to work the fat into the flour until it disappears.
Stir in some hot water (and oil if you’re using it) and mix well to form a dough. Add more water or flour as needed to achieve a smooth dough that is not too sticky or dry.
Turn the dough out onto a lightly floured surface and knead briefly, about 10 to 12 times, until smooth and elastic.
Divide the dough into equal portions, depending on how many tortillas you want to make. Roll each portion into a ball and flatten slightly. Let them rest, covered, for about 30 minutes. You can also coat them lightly with oil to prevent them from drying out.
Preheat an ungreased cast iron skillet or griddle over medium-high heat. Working with one piece of dough at a time, roll it into a thin circle, about 7 to 8 inches in diameter. Keep the remaining dough covered while you work.
Cook the tortilla in the hot skillet for about 30 seconds on each side, until lightly browned and puffy. Wrap it in a clean cloth or foil to keep it warm and pliable. Repeat with the remaining dough balls.

(French Fries)

Rinse the potato sticks under cold water to remove any excess starch. Then soak them in a large bowl of cold water for 2 to 3 hours, or overnight in the refrigerator. This will prevent them from browning and help them cook more evenly.
Drain the potato sticks and pat them dry with paper towels. Make sure they are very dry before frying, as any moisture will cause the oil to splatter and lower the temperature.
Heat some refined peanut oil in a large pot or deep-fryer to 300°F. Peanut oil has a high smoke point and a neutral flavor, which makes it perfect for frying. You can also use canola or safflower oil, but avoid olive oil or butter, as they will burn easily.
Fry the potato sticks in batches for about 4 to 5 minutes, or until they are soft but not browned. Do not overcrowd the pot, as this will lower the temperature and make the fries greasy. Use a slotted spoon or spider to transfer the fries to a baking sheet lined with paper towels. Let them cool slightly.
Increase the oil temperature to 400°F. Fry the potato sticks again in batches for about 2 to 3 minutes, or until they are golden and crisp. Drain them on fresh paper towels and sprinkle with sea salt while they are still hot.

(Steak)

Add the steak and seasonings into a bowl and mix until evenly mixed. Set aside to marinade for about 20-30 min.
Heat a pan on medium high heat. Once hot, add the steak and cook evenly for around 5-7 min for rare. Remove from heat and set aside.

(Almost done)

Preheat another pan on medium heat. Once hot, add some olive oil and then add the whisked eggs. Scramble the eggs around 3-5 min or until firm but slightly runny. Remove from heat, add salt and pepper, and set aside.
Time to assemble this burrito. Place the tortillas down. Add a layer of cheese. Add the avocado. Add the lime juice. Add some eggs. Add the steak. Add the fries. Add a little more cheese. Add some Mexican crema or sour cream. Add some sriracha. Sprinkle some cilantro. A lot in one burrito I know.
Roll the burrito up nice and tight. Preheat a pan on medium high heat. Place the burrito in the pan and toast on each side until brown and crispy.
Remove the burrito, serve with hot sauce, and enjoy the fruits of your labor if you made this all from scratch.

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Healthy-er Breakfast Burrito

6/3/2023

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SERVINGS: 2
DIETARY: None
DIFFICULTY: Very Easy
PREP/COOK TIME: 20 min/20 min

Breakfast Burrito

2 low carb tortillas
4 slices turkey bacon
1 sweet potato, diced small
1/2 tbsp. paprika
1/2 tbsp. chili powder
1 tbsp. olive oil
1/2 c. low fat cheese, shredded
3 eggs, scrambled
2 tbsp. Mexican crema (optional)
salt and pepper

Preheat the oven to 425 F.
Toss the sweet potatoes with the chili powder, paprika, olive oil, and salt/pepper in a bowl until even coated. Spread evenly on a 9x11 sheet tray.
Place strips of turkey bacon on top of the sweet potatoes and bake for about 20 min or until the bacon is crispy. Remove from the oven and chop the turkey bacon. Set aside.
Place a non-stick pan on the stove on medium heat. Add a small amount of oil or cooking spray. Once the pan is hot, add the whisked eggs. Scramble the eggs for about 5 min or until the eggs are slightly runny. Set aside.
Time to layer the burrito. Start with the tortillas. Add cheese to each tortilla. Add the bacon. Add the eggs. Add the sweet potato. Drizzle some Mexican crema or low-fat sour cream. Roll it up nice and tight.
Toast each side of the burrito starting with the seam side down on a skillet for about a minute on each side. Remove and enjoy with some hot sauce.

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Banana Pineapple Upside Down Cake

6/3/2023

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SERVINGS: 8
DIETARY: None
DIFFICULTY: Very Easy
PREP/COOK TIME: 20 min/30 min

Banana Pineapple Upside Down Cake

2 tablespoons butter
¾ c. light or dark brown sugar, packed
1/2 c. pineapple juice
4 pineapple slices, cored
1 c. flaked sweetened coconut
1 c. all-purpose flour
½ c. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
½ c. ripe banana, mashed into a paste
2 tbsp. vegetable oil
1 large egg

Preheat oven to 375°.
Melt butter in a 9-inch cast-iron skillet or circle baking dish; sprinkle evenly with brown sugar. Place 1 pineapple ring in center of skillet. Cut remaining pineapple rings in half; arrange around center pineapple ring. Sprinkle evenly with coconut. Set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl.
Combine reserved juice, banana, oil, and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined.
Pour flour mixture over coconut.
Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Invert onto a wire rack. Serve warm or at room temperature.

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Enchiladas Rojas (Red Sauce)

6/2/2023

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SERVINGS: 8-10
DIETARY: Gluten-Free
DIFFICULTY: A Little Tough
PREP/COOK TIME: 80 min/60 min

Corn Tortillas

3 c. masa harina
2 1/2 c. hot water
1/2 tbsp. salt

Red Sauce

1/2 white onion, no stem
4 cloves garlic
6 dried arbol chilis
4 dried guajillo
4 dried ancho
2 tbsp. whole cumin seed
4 bay leaves
10 oz. tomato sauce
32 oz. chicken stock, hot
salt and pepper

Filling

2 chicken breasts, cooked and shredded
3 poblano chilis, sliced then
1 c. queso fresco, shredded

Garnish

1/2 c. queso fresco (topping for baking)
1 tbsp. cilantro, chopped fine
1 tbsp. white onion, chopped fine
1/4 avocado, sliced thin
1 tbsp. Mexican crema
1/2 lime, juiced

Mix the masa harina, water and salt in a large bowl until a soft but not sticky dough forms. You may need to adjust the amount of water depending on the brand of masa harina you use. The dough should feel like play-doh and hold together well.
Rest the dough for about 15 to 30 minutes, covered with a damp cloth or plastic wrap, to allow it to hydrate and relax.
Divide the dough into equal portions and roll them into balls. You can make them as big or small as you like, but a typical size is about 2 ounces or the size of a golf ball.
Press each ball between two pieces of plastic (such as a cut ziplock bag) using a tortilla press, a heavy skillet or a rolling pin. You want to flatten them into thin circles, about 1/8 inch thick and 4 to 6 inches in diameter.
Cook each tortilla on a hot griddle or skillet over medium-high heat for about 30 seconds per side, or until they puff up slightly and have brown spots. Transfer them to a tortilla warmer or a cloth-lined basket and keep them covered to stay warm and soft.
Preheat oven to 500 F or on the broil setting.
Place arbol, guajillo, ancho, bay leaves, cumin seed, garlic, 1/2 white onion, and poblano on a sheet tray and place in the oven for about 1-2 minutes.
Remove sheet tray and place all of the dried ingredients in a blender. Put the fresh ingredients back in the oven for another 3-5 minutes or until there is a slight black char on the outside.
Remove the fresh ingredients and place the garlic and white onion in the blender with the dry ingredients. Set the poblano aside and slice into thin strips.
Add the chicken stock and tomato sauce into the blender and blend until smooth. Pour into a large deep pan (like a cast iron) and simmer the sauce on low heat on the stove. Add a large pinch of salt and pepper.
For the filling, add the cheese, chicken, poblano, and salt/pepper into a bowl and mix until combined. Add a spoonful of sauce and mix again. Set aside.
Add a large spoonful to a 8x11 baking dish and spread around evenly.
Preheat the oven to 400 F.
Now for the assembly, take a corn tortilla, dip into the large deep pan of sauce and coat both sides.
Remove the tortilla from the sauce and place some of the filling in the filled of the tortilla. Roll tight to look like a larger taquito. Place in the baking sheet.
Repeat the assembly process until all tortillas and filling are used. Pour remaining sauce onto the enchiladas with some more queso fresco on top.
Place in the oven for about 20-25 min or until the cheese is melted inside and out. Remove from the oven and let rest for about 5-10 minutes.
Remove desired number of enchiladas and plate them with some of the garnishes. Enjoy all the hard work you put into this delicious meal!

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Chicken Piccata

6/2/2023

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SERVINGS: 4
DIETARY: None
DIFFICULTY: Kinda Easy
PREP/COOK TIME: 35 min/30 min

Chicken

2 lbs. chicken breast, cut in half and pounded to 1/4" thickness
2 c. flour
2 tbsp. dried oregano/Italian seasoning
3 tbsp. olive oil
salt and pepper

Butter Sauce

8 tbsp. butter, cold
1 shallot, diced fine
2 cloves garlic, diced very fine
2 tbsp. capers, with juice
1 lemon, juiced
1 c. dry white wine

Garnish

1 sprig parsley, chopped fine
couple lemon wedges

Slice and pound the chicken breasts into thin cutlets and season with salt and pepper.
Put flour in a sheet tray or plate and season with dried oregano, salt, and pepper.
Dredge the chicken in flour and shake off the excess.
Pan-fry the chicken in a large skillet over medium-high heat with olive oil until golden and cooked through, for about 3 min each side. Transfer to a plate and keep warm.
Make the sauce in the same skillet by sautéing garlic and shallots for about 4 min. Then add white wine, lemon juice, and capers. Bring to a boil and scrape up the brown bits from the pan. Whisk in some butter to thicken and flavor the sauce.
Serve the chicken with the sauce spooned over it and garnish with more parsley and lemon wedges.

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