Servings: 4
1lb. Baby Roma Tomatoes
1 t coarse grain Mustard
1/3 C Balsamic Vinegar
1/2 C Extra Virgin Olive Oil
2 T minced Shallots
1 T chopped fresh Chives
1 T chopped fresh Basil
Salt and fresh cracked Black Pepper tt
Slice tomatoes in half lengthwise. In a small bowl whisk together vinegar and mustard. Slowly drizzle in olive oil while continuing to whisk. Add in all other ingredients and stir. Pour over tomatoes and refrigerate for no less than 30 minutes to let flavors develop.
]]>
Servings: 6
Ingredients:
2 lbs shrimp (12-15 count) peeled and de-vained, tail on
2 T olive oil
1 t crushed red pepper flakes
1/2 t sea salt
1/2 t fresh cracked black pepper
8 oz. cocktail sauce (store bought or home made)
lemon wedges for garnish
Preperation:
Pre heat oven to 400*. Toss shrimp in olive oil to coat and add red pepper, salt, and black pepper. Spread shrimp evenly in one layer on baking sheet and roast until pink and firm, approximately 7-10 minutes. Remove from oven and set aside to cool to room temperature. Serve with Cocktail Sauce and Remoulade and garnish with a lemon wedges.
*Spicy Roasted Shrimp is also great on top of your favorite pasta or salad!
]]>
Servings: 4 (plus leftover mac and cheese)
Ingredients:
1 package (16 oz.) Acini di Pepe Pasta
3 T butter
1/2 C chopped onion
3 T flour
4 C 2% milk
3 C grated cheddar cheese
1 T spicy horseradish mustard
2 t garlic powder
1 t paprika
S&P
1/3 C panko bread crumbs
1/3 C grated parmesan cheese
2 T olive oil
2 large zucchini, chopped
1 t red pepper flakes
S&P
2 T butter
4 chicken breasts
1 T dry mustard
2 T spicy mustard
S&P
Preperation:
Preheat oven to 350*. Cook pasta according to package. While waiting on water to boil and pasta to cook make your sauce.
Melt butter in large sauté pan. Add onions and sauté until translucent. Whisk in flour and cook 2-3 minutes until flour is cooked through. Slowly whisk in milk a little at a time until all milk is incorporated. Cook 3-4 minutes until sauce begins to thicken. Stir in cheese until all melted. Add mustart, garlic powder, paprika, S&P to taste.
Melt butter in small sauté pan. Add zucchini, red pepper, S&P and sauté until starting to brown (4-5 min).
Mix hot pasta and zucchini into your cheese sauce. Pour mac and cheese into a greased baking dish and top with parmesan and panko. Bake at 350* for 30-35 minutes until top begins to brown.
Season your chicken breasts with dry mustard, S&P. Heat butter in a heavy bottom sauté pan over medium high heat. Sear each side of chicken breasts (2-3 minutes per side) and transfer onto baking sheet. Smother chicken breasts in spicy mustard. Place chicken breasts in 350* oven and bake until cooked through, approximately 20-25 minutes.
]]>
Servings: 4
Ingredients:
1 C extra virgin olive oil
10 cloves garlic peeled
1 C basil
1/2 C pine nuts
1/2 C parmesan cheese grated
1.5 lb. salmon filet
1 T butter melted
salt and pepper
3 C brown rice cooked
Pre-heat oven to 450*. Combine olive oil and garlic cloves in a small sautee pan and place over medium low heat. Cook garlic on a low sinner until golden brown and soft. Remove garlic from oil and set aside. Allow the oil to cool. Place basil, pine nuts, and parmesan cheese in a food processor and pulse while drizzling the cooled olive oil into the basil mix. If pesto is too dry pulse in 1/2 C more olive oil. Set pesto aside. Rinse the salmon filet and pat it dry. Cut into 4 - 6oz. portions. Brush each filet with butter and season with salt and fresh cracked black pepper. Bake salmon filets 10-12 minutes. Once salmon is done drizzle pesto sauce on top of each filet. Serve on top of brown rice. Garnish with roasted garlic cloves.
]]>
Ingredients:
3 C copped butter lettuce
2 C fresh herb organic salad mix
1 whole roasted chicken
2/3 C raspberry balsamic vinaigrette
1/2 C chopped walnuts, toasted
1/3 C crumbled feta
1/3 C roasted garlic cloves
1/4 C croutons
Salt and Cracked Black Pepper to taste
Remove chicken breasts from whole chicken and set aside. Combine all lettuce and toss together. Add the dressing to lettuce and toss to coat. Set 1/2 of the feta and walnuts aside. Add remaining feta, walnuts, roasted garlic, and crutons with the lettuce and toss. Slice chicken breasts and top each portion of salad with chicken slices, and remaining walnuts and feta. Serve immediately.
]]>
Serves 6-8
Ingredients:
12 oz pkg. elbow macaroni or mini penne pasta cooked and drained
5 C whole milk
6 T butter
6 T flour
3 C pepper jack cheese shredded
3 C sharp cheddar cheese shredded
1 C parmesan cheese shredded
1 t cayanne pepper
1/2 C seasoned bread crumbs
salt to taste
Cook and drain pasta. In large sauce pan melt butter. Whisk in flour and cook 2-3 minutes. Add 4 C lukewarm milk and whisk until smooth. Add 1 t salt and cayanne pepper and cook until thickened, approximately 5-6 minutes. Add pepper jack and sharp cheddar cheese and stir until melted into sauce. Whisk in remaining 1 C cold milk. Pour over cooked pasta in 9"x13" baking dish and stir to incorporate sauce. Top with parmesan and seasoned bread crumbs. Bake at 350◦ 30-40 minutes until golden brown.
Servings: 2
Ingredients::
Pan Fried Chicken:
2 chicken breasts (boneless, skinless)
2 C all purpose flour
1 T garlic salt
1 T salt
1 T pepper
1 C half and half
3 T butter
Tomato Coulis:
1 T butter
1/2 C white onion, diced small
1/2 C red onion, diced small
5 cloves garlic, rough chop
2 C dry white wine
1 C chicken stock
1/3 C heavy cream
1/2 C canned diced tomatoes
Mashed Potatoes:
2 russet potatoes peeled and large diced
1 t salt
2 t fresh garlic, minced
3 T Boursin cheese
1/4 C sour cream
2 T milk
salt and pepper to taste
Corn:
1 T olive oil
1 C frozen corn kernels
salt and pepper to taste
Chicken: Rinse and pat dry chicken breasts. Heat butter in medium skiillet on medium heat. Mix flour, garlic salt, salt, and pepper in shallow bowl. Dredge chicken breasts in half and half and then in flour mix to coat. Pan fry each side of chicken breasts in butter until golden brown and fully cooked. Set aside in warm oven.
Tomato Coulis: Melt butter in saute pan over medium heat. Add all onions, garlic, salt and pepper, and saute until onions are translucent. Add wine and deglaze pan. Add chicken stock and cook until liquid is reduced by half. Transfer to blender or food processor and puree. Return to saute pan and mix in cream.
Mashed Potatoes: In a medium sauce pan boil potatoes in salted water until tender approximately 15 minutes, careful not to over cook. When potatoes are fork tender drain water. Add all other ingredients and mash to desired consistency.
Corn: saute until heated through in olive oil. Salt and pepper to taste.
Assembly: Place one serving of mashed potatoes in the center of a plate, top with one pan fried chicken breast. Spread corn around mashed potatoes and drizzle with tomato coulis. Garnish with fresh chopped chives (optional).
]]>
Ingredients:
4 large crusty rolls (ciabatta or ficaccia are great)
1/4 C pesto sauce
1/4 cup olive oil
1/3 cup fresh basil leaves
4 ripe fresh tomatoes
8 ounces mozzarella cheese
Salt and fresh ground pepper
Cut bread in half. Spread 1T pesto on one side of bread. Layer sliced tomatoes and sliced cheese and (if desired) olives. Top with basil. Drizzle with olive oil and season with salt and pepper.
]]>