This tag is associated with 95 posts

Gingered Carrot Parsnip Tangerine Soup

This recipe requires a high performance blender such as Vitamix. 1/2 pound carrots, chopped 1/2 pound parsnips, chopped 2 medium sweet onions, quartered 2 teaspoons Ginger Paste or Pureed Ginger 2 tablespoons butter 4 cups (960 ml) chicken or vegetable broth 3 tangerines or oranges, halved 1/4 inch piece tangerine or orange peel salt and … Continue reading

Lemony Roast Chicken with Herbes de Provence

This is a 5-ingredient one dish wonder! Try it, you’ll love it! 8 medium to large shallots, quartered 1 cup capers (or 1-1/2 cup caperberries if you can find them!) 1/2 cup olive oil 4 lemons, quartered sea salt and pepper Herbes de Provence 3 pounds chicken drumsticks or drumsticks and thighs with skin on … Continue reading

Arroz con Pollo (Spanish style Chicken and Rice)

Arroz con Pollo (Spanish style Chicken and Rice) 2 tablespoon grape seed oil or olive oil for frying sea salt and black pepper 8 to 10 pieces of organic chicken drumsticks with skin on 1 small sweet onion, minced 1 jalapeno pepper, seeds removed, chopped 2 cloves garlic, minced 3 plum tomatoes (about 1 pound) … Continue reading

Chicken Saltimbocca

1 1/2 to 2 pounds fresh organic chicken breast, skinless, boneless sea salt and ground black pepper 2 teaspoons dried sage 8 to 10 slices prosciutto 1/4 cup all-purpose flour 1/4 cup extra virgin olive oil 1 cup dry white riesling 1/2 cup chicken broth or stock 4 tablespoons unsalted butter 4 tablespoons chopped parsley … Continue reading

Chicken Breast and Drumsticks with Brown Butter-Chicken Vinaigrette

This recipe uses a vinaigrette based sauce with reduced chicken stock with lemon juice and fresh herbs. 5 tablespoons grapeseed oil 1 tablespoon Asian fish sauce 1 teaspoon fresh ground black pepper 1 teaspoon smoked paprika 1 teaspoon sea salt 6 pieces bone-in organic chicken breast halves and drumsticks with skin 1 quart chicken stock … Continue reading

Chicken Milanese Spicy

A cinch to make and tastes oh-so-gourmet! 2 cups cherry tomatoes, halved 1 tablespoon fresh lemon juice 1/4 cup chopped cilantro 1 tablespoon extra-virgin olive oil sea salt and cracked peppercorns 1 to 1-1/2 pounds fresh organic chicken thighs 2 large eggs 3 tablespoons Dijon mustard 1 teaspoon cayenne pepper 1-1/2 cups panko crumbs 1/3 … Continue reading

Chilaquiles Rojos

Chilaquiles is a traditional Mexican dish commonly served for breakfast or brunch. It’s made with fresh fried tortilla triangles or strips topped with a red (rojo) or green (verde) salsa and sometimes mole depending on the region. Chilaquiles is made several ways. Some recipes add beans, onions and even pulled chicken or pork. The dish … Continue reading

Grilled Cod with Red Wine and Soy Sauce over warmed arugula

For the greens try going for assorted baby lettuces. I always have fresh arugula in the fridge and that worked really well. Arugula gave the dish a nice peppery finish. The recipe below makes 4 servings. 1 1/2 cups dry red wine, such as a Cabernet or Merlot 1 large shallot, chopped 1 stick cold … Continue reading

Oven Pear Pancake

If you’re not a baker, this is a cinch to make. And your fans will be asking for more. You’ll need the following: 9-inch pie plate, buttered with unsalted butter or cooking spray blender 2 soft red pears, peeled, cored and sliced into 16 slices each pear. 1 cup whole milk 3 eggs 2 teaspoons … Continue reading

Grilled Steak with Garlic-Brandy Butter and Leeks

Flank steak worked really well for this recipe. They’re an inexpensive alternative to tenderloin, grill nicely and are tender and juicy. Next time I will substitute the brandy with red wine. The brandy g 6 tablespoons unsalted butter, room temperature 3 tablespoons chopped parsley 2 medium garlic cloves, minced 1 tablespoons Cognac or other brandy … Continue reading

Smoked Salmon Bites with Mustard Butter

I made this for parents’ snack which apparently was a welcome treat to the all-too-common crackers and carrot sticks. Makes roughly 10 to 12 servings. 1 stick unsalted butter, room temperature 1 tablespoon Dijon mustard 1 tablespoon whole grain Dijon mustard, plus more for garnish 1/2 teaspoon finely grated lemon zest 1 tablespoons chopped fresh … Continue reading

Coq au Riesling

Coq au Riesling When I saw Curtis Stone make his Coq au Vin dish on Take Home Chef I thought I could never make that. Was I wrong. I made it and it was delicious! As the ingredients were put together it smelled so good while I was cooking it! I used Trader Joe’s Riesling under … Continue reading

Potato and Wild Salmon Cakes

Potato and Wild Salmon Cakes with Dill Aioli Sauce 2 pounds potatoes, washed, peeled and sliced in halves. I used medium-sized Russet potatoes. You can also try red-skinned potatoes. Sea salt and pepper Grapeseed oil for frying 1 pound wild salmon fillet, thawed if frozen 1/2 sweet onion, finely chopped 3 garlic cloves, minced 1 … Continue reading

Fennel Salad with oranges, dried cranberries and Red Wine Vinaigrette

All I could think of while eating this salad was how sweet and summery it tasted. 1 fennel bulb, fronds removed and chopped (will look like chopped cabbage) 1 orange, sliced and cut into squares 2 handful dried whole cranberries Red Wine Vinaigrette Dressing 1/2 cup extra virgin olive oil 1/2 cup red wine vinegar … Continue reading

Grilled Steak with Portobello Mushroom Red Wine Reduction and Pasta

Serves 4 to 6 10 to 12 ounces of pasta (rigatoni works well) 1 teaspoon olive oil 1-1/4 to 1-1/2 pounds grass fed flank steak (or tenderloin) sea salt and cracked black pepper 6 ounces baby portobello mushrooms (about 6 stuffing mushrooms), sliced 2 large shallots, finely chopped 3/4 cup dry red wine such as … Continue reading

Everyday Banana Bread

Your basic everyday banana bread recipe. Otherwise known as, What to do with your ripened bananas. 4 ripe bananas 1/3 cup soft unsalted butter (or substitute with vanilla yogurt) 1 cup milk 1 large egg, beaten 1 teaspoon vanilla flavor extract 1/2 cup sugar Optional: Add a handful of chopped walnuts or pecans. 1 teaspoon … Continue reading

Baked Turkey Cilantro Meatballs with Pasta

I made 64 mini meatballs and they were super delicious! Makes 6 to 8 servings. 4 eggs 3/4 cup milk 2 cups Panko 4 to 5 cloves of garlic, minced 1/2 cup fresh cilantro or parsley, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup grated Parmesan and/or Romano cheese or Parmigiano-Reggiano cheese … Continue reading

Steak with Chimichurri Salsa (Argentinian)

Steak Ingredients 1 1/2 pounds high quality (grass fed) beef flank salt and pepper Chimichurri Salsa Ingredients 1 cup packed fresh cilantro (or parsley), chopped 1/4 cup extra virgin olive oil 2 Tablespoon red wine vinegar 1/2 teaspoon sea salt 1 or garlic clove, pressed or minced 1/4 teaspoon ground cayenne pepper In a bowl … Continue reading

Lemon Pepper Shrimp Pasta with Arugula Pesto

I used 8 ounces (227 g) of linguine which serves 4. Shrimp Lemon Pepper Marinade 2 pounds shrimp, thawed, deveined, tails can be left on juice of 1 lime 1 teaspoon salt 1 teaspoon dried oregano or 2 teaspoon fresh oregano (you can substitute with parsley) 2 tablespoon olive oil 1/2 teaspoon black pepper In … Continue reading

Crispy Zucchini Quinoa Patties

Crispy Zucchini Quinoa Patties (top with Avocado and Caramelized Sweet Onions) This is so delicious by itself, with a salad or topped with avocado or mashed avocado with caramelized sweet onions. Try it with a side of pickles! Makes roughly 12 to 13 patties. 3/4 cup organic quinoa 1 medium zucchini, grated in a separate … Continue reading

Thyme Wine Mushroom Sauce Steak with Egg Noodles

Thyme Wine Mushroom Sauce Steak with Egg Noodles I’m going to make this again! What a great weeknight dinner with a glass of wine to wind down the day. 2 Tablespoon low-sodium soy sauce 1 teaspoon sugar 1/2 teaspoon pepper 1 1/4 pounds sirloin steak tips, cut int 1 1/2-inch cubes or chunks 1 teaspoon … Continue reading

Herbed Roast Stuffed with Feta and Spinach

cooking twine 1 (1 3/4 pound) beef high quality beef flank steak (or tenderloin) 1 tablespoon cracked peppercorns 2 teaspoons fresh rosemary, finely chopped, about 2 sprigs. Easily remove the rosemary from the twig by pushing them down with your fingers in the opposite direction. 2 teaspoons fresh thyme, finely chopped, about a loose fistful … Continue reading

Mussels with fennel and wine

Quick, easy, super delicious! Serves 3 to 4. 3 tablespoons unsalted butter 1 large fennel bulb, coarsely chopped 1/2 teaspoon sea salt 1/4 teaspoon pepper 2 shallots, finely chopped 1 cup chicken broth 1 cup dry white wine (dry means not a sweet wine) 1/2 pound raw shrimp, deveined, tails can stay on (thaw shrimp … Continue reading

Chinese 5 Spice Chicken with Balsamic Glazed Carrots and Shiitake Mushrooms

I could not find 5 Spice Blend at my local grocery. So this recipe shows you how to blend the spices yourself. Cook your white rice first before you start preparing your chicken stir-fry. 5 Spice Blend (there’s actually 7 spices) 1/2 teaspoon cayenne pepper 2 whole star anise or 1 teaspoon ground star anise … Continue reading

Brussels Sprouts with Prosciutto, Pepper and Pecorino

Simple but delicious Brussels sprouts with sauteed prosciutto and onion, black pepper and grated Pecorino Romano cheese. Recipe serves 2 or 3. 8 to 10 ounces Brussels sprouts, sliced in half lenghthwise 1 Tablespoon olive oil 1/2 red onion, finely chopped 2 slices prosciutto, finely sliced 1 teaspoon cracked black pepper 2 Tablespoons freshly grated … Continue reading

Lemony Arugula Salad with Crispy Polenta

We have salad with our dinner almost every day. I love arugula and the addition of the crispy polenta was delightful. Serves 4 4 ounces arugula 2 Tablespoons extra virgin olive oil juice of 1/2 a lemon (about a tablespoon); for a more lemony flavor put 2 tablespoons cracked peppercorn 2 to 3 Tablespoons capers … Continue reading

Country-Fried Ground Beef Steak with Gravy

Ground beef made for a surprisingly delicious country-fried “steak”. If you can, definitely choose organic ground beef (100% grass fed). This was a hit at the dinner table! Makes 5 to 6 steaks. Buttermilk Buttermilk is used for the Beef Mixture, dredging and gravy. You’ll need 1 /12 cups (325 mL) buttermilk, divided. Crust 1 … Continue reading

Spinach Stuffed Chicken Rolled in Prosciutto

This recipe is another delicious spinoff of my Dijon Crusted Chicken Stuffed with Spinach Saute and credit to this yummy chicken prosciutto recipe goes to Preheat oven to 350° F. Spinach Saute Ingredients 2 teaspoon olive oil, divided 1/4 of a large sweet onion, finely chopped (or 1/2 of a small sweet onion, chopped) … Continue reading

Baked Crispy Chicken with Fennel Portabella Wine Sauce

Serves 4 Baked Crispy Chicken 1 1/2 pounds chicken thighs 1/2 cup bread crumbs 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon fresh rosemary, finely chopped 1/4 teaspoon dried fennel seed, finely chopped 1 teaspoon dried basil 2 eggs, beaten 1 Tablespoon olive oil Preheat oven to 350°F. Season chicken with salt and pepper. In … Continue reading

Herb Peppered Roast with Garlic

Herb Peppered Roast with Garlic My first perfectly medium-rare roast. I was so glad and proud. This recipe serves 6. You will need cooking twine to make this roast. 1 (1 3/4 pound) high quality beef flank steak. 2 garlic cloves, thinly sliced 2 teaspoons olive oil (not extra virgin, just pure olive oil or … Continue reading

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