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Spring Time Risotto and Scallops

5/13/2024

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SERVINGS: 2
DIETARY: N/A
DIFFICULTY: Above Average
PREP/COOK TIME: 45 min/60 min

Pea Puree

1/2 pound fresh english peas, blanched
1-2 tablespoons fresh mint leaves, finely chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
Salt and freshly ground black pepper to taste
1/4 cup heavy cream (for extra richness)
Water (only if too thick)

Risotto

4 cups vegetable stock (unsalted)
2 tablespoons olive oil
3 tablespoons unsalted butter
1 large shallots, finely diced
3 cloves garlic, minced
1/2 cups Arborio rice
1/2 cup dry white wine (optional)
1/2 cup grated Parmesan cheese
1/2 cup of the pea puree
Salt and freshly ground black pepper to taste

Scallops

1/2 pound fresh scallops, patted dry and at room temperature (dry to release as much moisture as possible)
1/2 tablespoon olive oil
salt and pepper

My Garnishes: Crispy prosciutto or bacon, peas tossed in brown butter, radish microgreens

PEA PUREE INSTRUCTIONS:

Blanching Option: For the most vibrant color, blanch peas in boiling salted water for 1 minute, then shock in an ice bath before proceeding with the recipe.
Remove Mint: Discard the mint sprigs.
Blend: Carefully transfer all of the pea puree ingredients to the blender. Start on low speed, increasing gradually to high. Blend until completely smooth and vibrant green (about 1 minute).
Season: Taste and season generously with salt and white pepper.
Strain (Chef's Secret): For the ultimate restaurant-quality texture, press the puree through a fine-mesh sieve. This removes any remaining fibrous bits.

RISOTTO INSTRUCTIONS:

Warm the Stock: Heat the stock in a saucepan over low heat. Keep it warm throughout the cooking process.
Sauté Aromatics: Add olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional 30 seconds.
Toast the Rice: Add the Arborio rice to the skillet and stir to coat with the butter and oil. Cook for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent.
Add Wine: Pour in the white wine and stir until it is mostly absorbed by the rice.
Add Stock Gradually: Begin adding the warm broth, one ladleful at a time. Stir constantly until each ladleful is absorbed before adding the next. This process should take about 20-25 minutes.
Test for Doneness: The risotto is done when the rice is creamy but still slightly firm to the bite (al dente).
Finish with Cheese and Puree: Stir in the Parmesan cheese, butter, pea puree salt, and pepper. Let the risotto rest for a couple of minutes before serving.

SCALLOPS AND ASSEMBLING INSTRUCTIONS:

Heat Oil: Add the olive oil to a saute pan and heat on medium heat.
Add the Scallops: Salt and pepper the scallops and place them in the pan. Make sure not to over crowd the pan or you won't get that nice golden brown color.
Flip: After 1-2 minutes, flip the scallops and cook the other side for 1-2 minutes. Set aside.
Assemble the Dish: Pour the risotto first onto a plate, place the scallops on top (odd number looks the best for presentation), then garnish and enjoy!

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Traditional Lasagna

2/15/2024

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SERVINGS: 8-12
DIETARY: N/A
DIFFICULTY: Average
PREP/COOK TIME: 60 min/60 min

For the Bolognese Sauce:

3 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 pound ground beef
1 pound ground pork (optional)
1/2 cup red wine (optional)
1 (28-ounce) can crushed tomatoes
1/4 cup tomato paste
2 bay leaves
2 tablespoons dried oregano (or Italian seasoning)
1 parmesan rind (optional)
2 tablespoons salt
2 teaspoons black pepper

For the Bechamel Sauce:

4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
1/2 cup parmesan cheese, shredded
1 tablespoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional)

For the Lasagna:

2 boxes (24 ounces) lasagna noodles (fresh or oven ready)
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Make the Bolognese Sauce: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook for another minute.
Brown the ground beef and pork (if using). Drain off any excess fat.
Pour in red wine (if using) and simmer until reduced by half.
Add crushed tomatoes, tomato paste, bay leaf, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 1 hour, stirring occasionally.
Make the Bechamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, a little at a time, until smooth and thickened. Bring to a simmer and cook for 5 minutes, whisking constantly. Season with salt, pepper, and nutmeg (if using). Take off the stove and let it cool slightly. Gradually add parmesan cheese and whisk constantly until fully incorporated.
Assemble the Lasagna: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente (if using fresh or oven ready, no need to cook before). Drain and spread out on a clean towel.
Spread a thin layer of bolognese sauce on the bottom of a 9x13 inch baking dish. Spread some bolognese and bechamel at the bottom. Top with a layer of lasagna noodles, then a layer of bechamel sauce, followed by a sprinkle of Parmesan cheese. Repeat layers, ending with a layer of bolognese sauce and mozzarella cheese.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
Let cool for 10 minutes before serving.

Tips:

You can use pre-made bolognese sauce and bechamel sauce to save time.
If you don't have red wine, you can use beef broth instead.
Feel free to add other vegetables to the bolognese sauce, such as mushrooms or zucchini.
This recipe makes a large lasagna. You can freeze leftovers for later.

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Pan Seared Salmon with Roasted Brussel Sprouts and Parsnip Puree

1/25/2024

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SERVINGS: 2
DIETARY: Gluten Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 15 min/30 min

Salmon:

2 salmon fillets (6 oz each), skin on
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Brussels sprouts:

1 pound Brussels sprouts, trimmed and halved
2 strips bacon, cooked until crispy and diced
1-2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Parsnip puree:

2 parsnips, peeled and chopped
1/2 cup chicken stock
2 tablespoons butter
1/4 cup heavy cream
Salt and pepper to taste

For garnish (optional):

Chopped fresh parsley or chives
Lemon wedges

Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon skin-side down for 3-4 minutes, until golden brown and crispy. Flip the salmon and cook for an additional 2-3 minutes. Baste (spoon the oil unto the salmon) throughout the cooking process to get an even temperature throughout.
Roast the Brussels sprouts: While the salmon bakes, toss the Brussels sprouts with olive oil, salt, pepper and honey. Spread them in a single layer on a baking sheet. Roast at 400°F for 15-20 minutes, or until tender and lightly browned. Once slightly cooled, drizzle with a small amount of honey and add the crispy bacon. Toss to combine all ingredients
Make the parsnip puree: While the Brussels sprouts roast, cook the chopped parsnips in a large pot on medium heat filled with the chicken stock until tender. Drain and transfer to a food processor. Add the butter, heavy cream, salt, and pepper. Blend until smooth and creamy.
To serve: Spoon the parsnip puree onto plates. Top with the seared salmon and roasted Brussels sprouts. Garnish with chopped parsley or chives and a lemon wedge, if desired.

Tips:

For a richer flavor, add a tablespoon of Dijon mustard to the parsnip puree while blending.
If you don't have an oven-proof skillet, transfer the salmon to a baking sheet after searing and finish cooking in the oven.
Serve this dish with a side of your favorite steamed or roasted vegetables, such as broccoli or asparagus.

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Korean Fried Chicken Wings

1/19/2024

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SERVINGS: 4-6
DIETARY: Dairy Free, Gluten Free
DIFFICULTY: Very Easy
PREP/COOK TIME: 20 min/30 min

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"A" Chili Recipe

1/10/2024

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SERVINGS: 8
DIETARY: Dairy Free, Gluten Free
DIFFICULTY: Very Easy
PREP/COOK TIME: 20 min/90 min

Chili

2 lbs. ground sirloin
1 tbsp. oil (I used coconut oil)
4 poblano peppers, small dice
1 yellow onion, small dice
6 cloves garlic, minced
30 oz. chicken stock
8 oz. tomato paste
16 oz. diced tomatoes (preferably canned)
4 tbsp. chili powder
1 tbsp. chipotle chili powder
2 tbsp. ground oregano
2 tbsp. cumin
2 dried bay leaves
1 cinnamon stick
1 dried Arbol chili
1-2 cans kidney beans
salt and pepper

Optional Toppings

Avocado
Cilantro
Jalepeno
Lime Juice

Place a large pot or dutch oven on the stove on medium heat. Once the pot is hot, add the ground sirloin. Break up with a spoon so you get small chunks and cook until pink is gone, about 4-5 min.
Once meat is brown, add the poblano peppers, onion, and garlic. Cook the mixture until veggies begin to "sweat," around 2-3 min.
Add the spices (chili powder, chipotle chili powder, ground oregano, cumin), mix around until incorporated. Once incorporated, add the tomato paste. Cook mixture for an additional 3 min so the tin flavor is gone from the tomato paste. Season with some salt and pepper.
From there pour the diced tomatoes, mix, then add the chicken stock. When liquid comes to a simmer (almost to a boil) add the Arbol chili, bay leaves, and cinnamon stick. Bring liquid to a boil, lower heat to low heat, and place the cover on the pot. Slow cook anywhere from 1-2 hours (the longer you cook it, the more tender the meat and more flavorful the stock).
After time has elapsed, remove the lid and heavily season with salt (add more than you think since there is a lot of liquid and tomatoes can intake quite a bit of salt because of acidity).
Stir one last time and remove from heat to slightly cool.
Once the mixture is not crazy hot, ladle into a bowl and add whatever toppings you want (I like vibrant fresh toppings to balance the deepness of the chili). Perfect for tailgates and the NFL playoffs!

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NYC Style Bagels

1/7/2024

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SERVINGS: 8
DIETARY: Vegan
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 90 min/25 min

Bagels

297 grams warm water
10 grams yeast
23 grams sugar
500 grams bread flour
6 grams salt

Bloom your yeast by combining warm water (90 degrees fahrenheit) with your yeast and sugar. Give a little stir and let rest for 10 minutes.
In a separate bowl, add bread flour, salt and yeast mixture and mix with your hands until you get a shaggy dough.
Turn dough out onto a work surface and begin kneading for 10 minutes. Once dough reaches a silky smooth surface; fold sides into itself and place in a well oiled bowl. Cover with a damp towel and let rise for one hour.
Once the dough has doubled in size, punch the dough in the center to deflate.
Turn dough out onto a lightly floured work surface and divide into 8 equal parts by cutting it in half and then cutting each of those halves into 4 equal pieces. Shape each piece into a ball by pinching and forming a seam.
Place the dough ball seam side down and swirl it around on a non floured surface while maintaining constant contact. Place on a baking sheet and cover with a damp towel for 10 minutes.
Take a dough ball and press a floured thumb and index finger through the center to make a hole. Twirl the dough around two fingers lightly, pulling and stretching it apart. Repeat the process until you get the right width. The hole should be an inch in diameter.
Being a pot of water to a boil.
Drop bagels in one at a time and leave room in the pot for expansion. Gently boil the bagels for 1-2 minutes per side.
Drain bagels and place them on a lightly oiled baking sheet, brush with egg wash and sprinkle on your choice of seasoning.
Place in the oven and let back at 425 F for 20-25 minutes.
Remove from the oven, let cool and top with your favorite ingredients.

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Chicken Pot Pie

10/30/2023

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SERVINGS: 6-8
DIETARY: None
DIFFICULTY: Somewhat Difficult
PREP/COOK TIME: 40 min/70 min

Pie Crust

2 c. all-purpose flour
2 sticks cold unsalted butter, cubed
Salt
Ice cold water
2 egg yolks
2 tbsp. buttermilk (or regular milk)

Filling

2-3 cooked chicken breasts, shredded
3 carrots, peeled and diced small
2 celery stalks, diced small
½ sweet onion, diced small
3 cloves garlic, diced small or paste
3 yellow potatoes, peeled and diced small
½ c. frozen peas
2 sprigs rosemary
2 sprigs sage
2 sprigs thyme
2 bay leaves
1 tbsp. whole pepper corns
Butcher twine
Mesh fabric
1 stick unsalted butter
1/3 c. flour
28 oz. unsalted chicken stock
4-6 oz. heavy cream
salt and pepper

Preheat oven to 425 F.
Start by making the pie dough. In a large bowl add the flour, cubed butter, and salt. With a dough mixer (or fork) start mashing the flour and butter. Throughout the process, add a tbsp. of iced water until the dough begins to form (be careful not to melt the butter and/or over mix the dough).
Once the dough comes together and is cohesive (not sticky and does not break apart), form into a patty or ball and wrap with plastic wrap. Keep in the fridge until ready.
Put the rosemary, thyme, bay leaves, sage, and pepper corns into a mesh fabric and wrap with butcher twine so the ingredients don't fall out (you can also just add the herb without the mesh fabric, just takes more time to remove). Set aside.
Place a large dutch oven or pot on the stove at medium heat. Add the stick of unsalted and once melted add the potatoes. Cook for about 2-3 min.
Add the carrots, celery, onion, and garlic. Cook for another 2-3 min or until the onions are translucent. Add the flour and cook down for another 2-3 min.
Once the flour is incorporated and cooked down, add the chicken stock and shredded chicken. At this point add some salt and pepper. Cook until the liquid is at a slight boil and starts to thicken, around 5-8 minutes.
Add the frozen peas, heavy cream, and more salt and pepper to finish. Stir and set aside until cool and no longer steamy (consistency should coat a spoon and not too liquidy).
Remove the pie dough from the fridge. Add a small amount of flour to a flat surface and roll out the dough to about 1/8 inch. Place the dough into a greased 10-12" circle baking dish or cast iron pan. Trim the extra off.
Pour the chicken pot pie filling in the baking dish (try not to over fill). Roll out the remainder of the dough and place on top of the filling. Crimp the edges so the dough becomes one and the filling can't seep out.
In a small bowl add the egg yolks and milk. Whisk until uniform. With a cooking brush, brush the egg wash on top and on the edges. With a small paring knife, add three slits so the steam can escape during baking.
Place the pie in the oven and bake for about 40-50 minutes or until the top and edges area a light golden brown. Remove from the oven, cool, and enjoy on a night Autumn night.

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Chicken Birria Quesadillas

8/13/2023

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SERVINGS: 3-6
DIETARY: Gluten-Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 20 min/60 min

Birria Stock

24 oz. chicken stock, unsalted
3 roma tomatoes, quartered
1 sweet onion, quartered
5 garlic cloves, sliced
3 arbol chilis
5 ancho chilis
3 bay leaves
1 tbsp. cinnamon or 1 cinnamon stick
2 tbsp. ground cumin
2 tbsp. ground paprika
2 tbsp. ground oregano
salt and pepper

Quesadilla

6 bone in, skin on chicken thighs, shredded
2 tbsp. neutral oil (I used avocado oil)
1 white onion, diced very small
1 bunch fresh cilantro, cut very small
1 lime, juiced
16 oz. oaxcan cheese, shredded
12 corn tortillas
salt and pepper

Begin by seasoning the chicken thighs with salt and pepper and set aside until they are at room temperature, about 30 min.
Add 2 tbsp. avocado oil to a Dutch oven or a large pot. Heat up the oil on medium high heat. Add the chicken thighs skin down (don't over crowd the pan, maybe do two shift half each).
After 4-5 min, flip the chicken and cook for another 4-5 min. Remove the chicken and set aside.
Add the tomatoes, onions, garlic, chilis, bay leaves, cinnamon, cumin, paprika, oregano, and salt and pepper. Cook for about 5-6 minutes then add the chicken stock and chicken back into the pot.
Once the stew begins to boil, lower the heat to medium, and place a lid on the pot. Cook for about 30-40 min then remove from the stove. Remove the chicken and put them in a separate bowl.
Pour the rest of the stew in a blender and blend until completely smooth. Once smooth, strain the mixture into a bowl until you're left with just a liquid. Discard the solids.
Shred the chicken and remove the bones.
In another bowl, add the white onion, cilantro, and lime juice with salt and pepper. Set aside.
Take two corn tortillas (preferably warm or griddled) and soak them in the birria liquid. Put them down on a flat surface.
Add cheese, then chicken and onion mixture, then more cheese to one of the tortillas. Top with with other tortilla. Repeat the process until all tortillas are used.
Heat a skillet on medium high heat and add a small amount of oil. Once the oil is hot add a quesadilla and cook on both sides for about 4 min each side until it has a nice crust and cheese is melted. Remove and repeat the process.
Garnish with more white onion and cilantro and a side of the birria liquid. So good!

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Summer Pasta Bake, But Healthier

8/2/2023

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SERVINGS: 8
DIETARY: Gluten-Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 20 min/40 min

Pasta Bake

16 oz. pasta (I used Banza), cooked Al dente (a minute less than what the package says)
2 Zuchinni, diced about 1/2”
2 bell peppers, diced about 1/2”
4-6 chicken sausage links, sliced into disks
8 oz. spinach
8 oz. Mozzarella, shredded (used Kraft fat-free)
1/4 c. Parmesan, shredded
1/2 c. Gluten free bread crumbs
salt/pepper

Tomato Sauce

24 oz. San Marzano tomatoes
5 cloves garlic, sliced thin
1 c. fresh Basil, torn
1/4 c. fresh oregano, chopped
1/4 c. Olive oil
Parmesan rind
1/2 tbsp. crushed red pepper (optional)
salt/pepper

Garnish

Parsley, chopped fine

Preheat the oven to 400 F.
Begin by mixing all of the tomato sauce ingredients in a bowl and squeeze with your hands until mixture is combines and tomatoes are a smaller size. Place the sauce in a pan and cook on low to medium heat for about 30 minutes or reduces slightly (you can also sauté the garlic with the olive oil first for a more nutty flavor).
Next place a small amount of oil in another pan and cook the pepper and zuchinni for about 4 minutes on medium heat. Set aside.
In the same pan and the chicken sausage and spinach and cook for about 2-3 min. Set aside.
In a large baking dish (11x16) place all of the pasta ingredients, except the cheese and bread crumbs. Mix all of the ingredients together. Add 4 oz. of the Mozzerella. Mix again.
Now add all of the sauce and mix it all together for the last time (make sure it season with salt and pepper and taste).
Top with remaining Mozzerella, Parmesan, and bread crumbs. Bake in the oven for about 30-35 min (or until it develops a crust on top and the cheese is melted).
Remove from the oven and garnish with parsley. Enjoy and don’t feel guilty!

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Green Falafel Bowl

7/13/2023

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SERVINGS: 6
DIETARY: Gluten-Free, Vegetarian
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 15 min/15 min

Falafel

3 c. dried chickpeas, soaked overnight covered with 2-3 inches of water over the top
1/2 sweet onion, roughly chopped
1 c. parsley, roughly chopped
1 c. cilantro, roughly chopped
1 small green chile pepper, serrano or jalapeno pepper
3 garlic cloves
1 1/2 tbsp. cumin
1 tbsp. cardamom
1/4 c. almond flour
1 tsp. baking soda
avocado oil

Sides

Roasted Broccoli
Pickled Red Onion
Tzatziki Sauce
Hummus
White Rice

Drain and rinse the chickpeas and add them to a food processor with the onion, parsley, cilantro, chili, garlic, cumin, salt, cardamom, and black pepper.
Pulse the food processor until the mixture resembles the texture of coarse sand. I like mine with more texture, but not too chunky.
Transfer the mixture to a bowl and add the almond flour and baking soda. Stir until completely combined and uniform.
Cover and refrigerate for 30-60 minutes.
Scoop the falafel into balls or patties. If it's too wet, add more flour. If it's too dry, add lemon juice.
Once the falafels are formed, cook them one of two ways for healthier options. One way is to put them on a cooking sheet and place them in the oven for about 15 minutes or until brown at 400 F. Another way is to place them in an air fryer, spray with avocado oil, and cook for the same time at the same temperature.
Either cooking method, serve on top of some rice with roasted broccoli, pickled veggies, tzatziki, and hummus!

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Blueberry Pecan Salad

7/5/2023

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

Salad

1 bag of arugula
1 c. canned lentils, drained
1 medium apple, diced
1/2 c. pecans, roasted
1 c. fresh blueberries
1/4 red onion, diced fine
1/2. c. feta cheese

Balsamic Dressing

2 tbsp. balsamic vinegar
1 tsp. dijon mustard
1 tsp. agave syrup
3 tbsp. olive oil
salt and pepper

Begin by mixing all the dressing ingredients in a bowl and whisk until completely combined. Set aside (shaking them up in a mason jar also works too).
In another bowl mix all of the salad ingredients into a bowl until evenly distributed. Season with salt and pepper.
Add the dressing to the salad mix and toss once more.
Get yourself a nice big plate and pair it with some grilled chicken!

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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

Comments

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

Comments

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

Comments

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

Comments

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!

Comments

Chicken Piccata

6/2/2023

Comments

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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Carrot Tart with Feta and Honey

5/15/2023

Comments

SERVINGS: 6-8
DIETARY: None
DIFFICULTY: Kinda Easy
PREP/COOK TIME: 20 min/35 min

Carrot Tart

10 layers phyllo dough
6 carrots, sliced length-wise, preferably multi-colored
1 1/2 c. ricotta cheese
1/2 c. feta cheese
4 sprigs fresh thyme, leaves removed
3 tbsp. honey
3 tbsp. olive oil
salt and pepper

Preheat oven to 375 F.
Begin by lining an 8x11 pan with foil. Place the phyllo dough on the foil so the layers are even throughout the pan.
Carefully spread the ricotta cheese on top and avoid tearing the phyllo (either freeze the phyllo or mix 1 tbsp. of heavy cream with the ricotta to make it more spreadable).
Line the carrot slices on the cheese and ensure the are spaced evenly apart and the whole tart is relatively covered.
Drizzle the olive oil over the carrots and add the thyme leaves. Sprinkle with salt and pepper then add the feta evenly on top over the carrots.
Place in the oven for about 35 minutes or until the carrots are tender and the dough is crispy along the edges and cooked through.
Drizzle the honey on top and enjoy!

Comments

Banana Oat Pancakes

5/15/2023

Comments

SERVINGS: 2-4
DIETARY: Gluten-Free
DIFFICULTY: Very Easy
PREP/COOK TIME: 10 min/15 min

Banana Oat Pancakes

2 ripe bananas
2 eggs
1/2 c. unsweetened almond milk, vanilla
1 tsp. vanilla extract
1 1/2 c. oats
2 tsp. baking powder
1/2 tsp. ground cinnamon
1 tbsp. coconut oil
pinch of salt

Add all of the ingredients to a blender and blend on high until completely smooth for about 1 minute. Place the batter in the fridge for about 10 minutes.
Lightly coat a pan with the coconut oil over medium heat. Once pan is hot, add 1/3 cup of the batter to the pan for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see bubbles in the middle and edges.
Flip cakes and cook until golden brown on underside. Cook for an additional 2 minutes then remove from pan and place on a plate.
Wipe the pan, place more coconut oil, and repeat the process until the batter is gone.
Garnish with syrup, chopped bananas, and granola.

Comments

Potatoes Au Gratin

5/9/2023

Comments

SERVINGS: 8
DIETARY: Gluten-Free
DIFFICULTY: Not Too Hard
PREP/COOK TIME: 45 min/45 min

Potatoes Au Gratin

4 russet potatoes, sliced thin
4 yellow potatoes, sliced thin
1 1/2 c. Gruyere cheese, grated
1/2 c. Parmesan cheese, grated
16 oz. heavy cream
1 tbsp. black peppercorns
1/2 yellow onion
3 cloves garlic
2 bay leaves
1 tbsp. mustard seeds
1 sprig thyme
salt and pepper

Preheat oven to 400 F.
Place a pot of the heavy cream on the stove on medium heat. Add the peppercorns, yellow onion, garlic, bay leaves, mustard seeds, and thyme to the pot. Simmer for about 30 minutes.
In a deep baking dish, place a layer of potatoes (both russet and yellow). Add a pinch of salt and pepper.
Add a layer of Gruyere and Parmesan on top of the potatoes. Continue this pattern until ingredients are all used or it reaches the top of the dish (with 1/2" in. of room).
Strain the cream mixture and pour the strained mixture into the potatoes. Top with remaining cheese.
Place in the oven for about 45 minutes or until the potatoes are tender and cheese is brown.
Remove from the oven and let cool for about 20 minutes before serving.

Comments

Pistachio and Honey Lamb Pops with Pea Purée

5/3/2023

Comments

SERVINGS: 4
DIETARY: Dairy-Free
DIFFICULTY: Not Too Hard
PREP/COOK TIME: 20 min/30 min

Lamb Pops

1 rack of lamb (around 2 lbs. and preferably frenched)
1 tbsp. ground mustard
2 tbsp. coconut oil
salt and pepper

Crust

1/2 c. pistachios, shelled and chopped coarsely
2 tbsp. honey
2 tbsp. Dijon mustard
3 cloves garlic, minced finely

Pea Puree

10 oz. English peas
1 lemon, juiced
1/4 c. olive oil
salt and pepper

Preheat oven to 400 F.
Season lamb on all sides with ground mustard, salt, and pepper.
Place a pan on the stove on medium heat and melt the coconut oil. Once hot sear all sides of the lamb until golden brown, typically 2 min each side.
Remove from pan and cool. Mix all ingredients of the pistachio crust into a bowl until combined.
Massage the crust uniformly over the fat cap of the lamb. Place the lamb on a sheet tray and place in the oven for about 30 min or until the internal temperature of the meat is 135 F for medium rare.
While the lamb is cooking, place a pot of water on the stove on high heat. Once the water begins to lightly boil add the English peas. Cook the peas for about 8 minutes or until tender. Strain the peas then add the peas to a bowl of iced water to cool.
Once cool, add the peas to a blender with the lemon juice, olive oil, salt, and pepper. Blend until completely smooth and no chunks. Cool in the fridge while the lambs cooks or for about 20 minutes.
Remove the lamb from the oven and rest for about 10-20 min.
Cut the lamb into double chops and place the desired serving on a plate with the pea puree for dipping.

Comments

Foglie d'Ulivo with Spring Salsa Verde

5/2/2023

Comments

SERVINGS: 6
DIETARY: None
DIFFICULTY: Easy
PREP/COOK TIME: 15 min/30 min

Salsa Verde

1 bunch fresh flat-leaf parsley
1 bunch fresh mint
1 handful fresh basil
2 garlic cloves, peeled
3 ounces Kalamata olives, pitted
4 anchovy filets
1 small chili (jalepenos and serranos work great), seeded and chopped
1 tbsp. capers, drained
1/2 c. olive oil
salt and pepper
1/4 c. parmesan cheese, grated
1/4 c. pasta water

Pasta

1 box or package of Foglie d'Ulvio pasta (about 24-32 oz. and you can really use any shape of pasta)
handful of salt

Garnish

1 tbsp. olive oil
fresh basil
lemon zest

Combine all of the salsa verde ingredients in a food processor and pulse until smooth. Drizzle more olive oil if needed to create a paste that is pourable yet lightly coarse. Set aside.
Place a large pot of water on the stove and add enough salt to make it taste like ocean water. Turn on high heat.
Once the water starts to heavily boil, add the pasta and stir so the pasta does not stick to each other. Boil for about 14-18 minutes or until the pasta is al dente. Remove from the heat, save a 1/4 c. of pasta water, and strain the pasta.
Add the strained pasta to a large bowl and pour the salsa verde over the pasta. Mix until uniform and combined.
Add the pasta water and parmesan cheese and mix until evenly distributed.
Once creamy, pour a serving on a plate and garnish with basil, olive oil, and lemon zest.

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Pistachio and Honey Lamb Pops with Pea Purée

Foglie d'Ulivo with Spring Salsa Verde

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