Chipotle Chicken Tortilla Soup

Chipotle Chicken Tortilla Soup

What You'll Need:

1 Small Rotisserie Chicken, pulled and shredded white and dark meat

8 Cups Chicken Stock

4 Cans White Northern Beans, drained and rinsed 

2 Poblano Peppers, seeded and chopped

1 Large Jalapeño, seeded and chopped

1 Red Pepper, seeded and chopped 

1 White Onion, chopped (save a third for garnish)

2 Garlic Cloves, minced 

Cumin

Chili Powder

1 Freshly Ground Dried Chipotle Pepper

2 Tbs Corn Meal

1 Tsp Corn Starch

Salt

Cilantro, chopped 

Sour Cream

Olive Oil

In a large dutch oven, sauté on medium heat your chopped poblano peppers, jalapeño pepper, red pepper, white onion and minced garlic in 2 tbs of olive oil for 2-3 minutes. Add in 1 tsp of cumin and red chili pepper each, along with the freshly ground dried chipotle pepper. Stir and cook for another 1-2 minutes on medium heat to brown up the veggies in the seasoning.

Fold in shredded chicken and cook for another 3 minutes. Add in more cumin and chili pepper, along with salt to taste. 

After 3 minutes, add in white beans and chicken stalk and bring to a high simmer for 10 minutes. Reduce heat and stir in 2 tbs of corn meal and 1 tsp of corn starch. Cook on low for another ten minutes. If you like it spicy, add in some cayenne pepper. 

Garnish with fresh cilantro, fwhite onion, sour cream and more freshly ground chipotle pepper.

Serve with quesadilla points. Enjoy!

Thai Chicken Soup

Thai Curry Chicken Soup

What You'll Need:

8 Cups Chicken Broth

2 15 oz. Cans Coconut Milk

1 4 oz. Jar Red Curry Paste (I use about 3 oz)

1 Small Roasted Chicken from the Deli (pull both the white and dark meat into medium shredded pieces)

6 Large Baby Bella Mushrooms (stems removed and thinly sliced)

3 Large Carrots (thinly sliced)

1 Red Pepper (thinly sliced)

1 White Onion (thinly sliced)

1 Package of Pad Thai Rice Noodles

1 Whole Lime

Fresh Chopped Cilantro for Garnishing

Red Chili Pepper

Thai Basil (optional - has a black licorice taste)

In a dutch oven, bring the chicken stock and coconut milk to simmer - not quite a boil (about five minutes). While the base is heating up, slice up your vegetables.

Once simmering, add in about 3/4 of your 4 oz. Jar of red curry paste and mix thoroughly. Add in your sliced carrots, mushrooms, red peppers and onions.

Let simmer on high for 15 minutes. Meanwhile, pull the chicken from your store-bought roasted chicken and chop your cilantro. 

After 15 minutes, add in the chicken, rice noodles and the juice of a freshly squeezed lime. At this time I added in a half teaspoon of red chili pepper flakes and a half teaspoon of Thai basil as well. If you don't have either, don't worry. The red chili pepper flakes simply add heat, and the Thai basil adds a soft and very mild licorice note.

Let simmer for 8-10 more minutes. Check that the chicken is warmed through and the noodles are soft.

Serve in a shallow bowl and garlish with chopped cilantro and lime slices. I always add more red chili pepper flakes because the spicier the better.

Enjoy!

Chicken and Cream Cheese-Stuffed Poblano Peppers

Chicken and Cream Cheese-Stuffed Poblano Peppers

What You'll Need (For 3-4 people)

Shredded Chicken from One Small Roasted Chicken (Both White and Dark Meat) - I slow-roasted a small, organic chicken stuffed with onion, garlic and cilantro, and rubber with cumin, cayenne pepper, sea salt am pepper. You can pick up already-roasted chickens (even organic at Kroger) for about $10-$12. The shredded chicken should equal about 2.5-3 cups of chicken. 

2 Packages Cream Cheese

1/2 Cup Sour Cream

1 Chopped Yellow Onion

1 Bag Organic White Sweet Corn

6 Large Poblano Peppers

Shredded Monterey Jack Cheese

For the Sauce:

2 Cans Tomato Paste

1/2 Cup Water

1/4 Cup Minced White Onion

1 Deseeded and Minced Jalapeño Pepper

1/2 Tsp Chipotle Chili Pepper Powder

Sea Salt & Black Pepper

On a heavy grill pan over a high flame, char your poblano peppers on each side for about 1-2 minutes until the outside starts to brown. Remove poblano peppers and place into a sealed plastic freezer bag for ten minutes. This will draw out moisture.

While poblano peppers are cooling in the plastic bag(s), sauté the chopped yellow onion in a bit of olive oil until al Dente. Then, add in 1 bag of thawed organic sweet corn and cook until heated through. 

Add onion and corn mixture to a bowl with two packages of cream cheese, 1/2 cup of sour cream and 2.5-3 cups of shredded chicken.

If you need to, pop the bowl into the microwave for 30 seconds at a time to soften the cream cheese. But, the hot onions and corn should do it.

Mix thoroughly and set aside. 

Remove your poblano peppers from the plastic bags and make a 3" long slice down the middle of each pepper. With a small teaspoon, do your best to remove the seeds and insides.

Using the same teaspoon, fill each pepper with the cheesy chicken mixture. 

Place the stuffed peppers slit-side up into a greased baking dish.

In a small pan, combine two cans of tomato paste, 1/2 cup of water, 1/4 cup of minced white onion and minced jalapeño pepper. Cook over medium heat and wisk until creamy. Add in more water if sauce is too thick. Add in 1/4 tsp of chipotle chili powder and a pinch of sea salt and pepper. Add in more to taste of necessary. This sauce should be smokey and a hint of spicy. 

Top your peppers with your sauce and sprinkle with shredded Monterey Jack cheese.

Bake uncovered for 30 minutes at 400 degrees.

Serve and enjoy!

Fresh Orange-Ginger Chicken Fried Rice

Fresh Orange-Ginger Chicken Fried Rice

What You'll Need

2 Cups Fresh Broccoli Florets

1 Chopped Red Pepper

1 Chopped Red Onion

5-6 Chopped Asparagus 

1 Chopped Carrot

2 Chicken Breasts, Cut into 1" cubes and pan-cooked

2 Finely Chopped Garlic Cloves

2 Cups Day-Old Cooked Jasmine Rice

1 Orange

Ginger Root

Low-Sodium Soy Sauce

Chopped Cilantro

Red Pepper Flakes

Olive Oil

Sea Salt

Before anything, get a zester or cheese shredder and zest the skin of an entire small orange. Also, zest about 1.5 TBS of ginger root. Set aside.

In a large non-stick pan, pan cook your diced chicken with a little olive oil until cooked through. Transfer chicken to a bowl and set aside.

In the same pan, add a little more olive oil (maybe a teaspoon) and sauté the broccoli, red pepper, red onion, carrots and asparagus for about 5 minutes or until al Dente. Then, add in the chopped garlic and sautéed until cooked through. I do this because I don't like to over cook my garlic. 

Add chicken back to mixture along with 2 tbs of soy sauce and orange and ginger zest. Toss together. Then, cut your orange in half and squeeze in juice from one of the halves.

Slowly add in your day-old jasmine rice and add in another Tbs of olive oil. Toss mixture carefully as you add in the rice so rice warms evenly, and picks up all the yummy zest.

Add in sea salt, more soy sauce and zest to taste.

Serve with a sprinkle of fresh cilantro and red pepper flakes.

If you'd like, add in a fried egg for even more flavor!

Enjoy! 

Bitesize Tomato Pizzas

Bitesize Tomato Pizzas

What You'll Need

4-6 Round Tomatoes (I used tomatoes off the vine from my neighbor's garden)

Shredded Asiago, Romano or Parmesan Cheese (I used a mix of all three)

Chopped Black Olives (You could leave these off if you're not an olive fan)

Fresh Basil

Sea Salt

Preheat your oven to 400 degrees. On a cutting board, slice your fresh tomatoes in 1/3" slices and place on a baking rack placed over a foiled baking pan. Your tomatoes and cheese will drip in the oven, so foil helps with easy cleanup!

Top each tomato solve with a pinch or two of breeze asiago, Romano or Parmesan cheese. 

Bake for 20 minutes at 400 degrees or until cheese starts to lightly brown. Remove from oven.

Sprinkle with fresh sea salt. Top each tomato with 1/4 teaspoon of freshly chopped black olives. 

Top with fresh basil and enjoy!

Spicy Creole Quinoa with Red Beans

Spicy Creole Quinoa with Red Beans

What You'll Need:

2 Cups of Cooked Quinoa (I use Simple Truth Organic Quinoa cooked with organic chicken stock)

1 Can Organic Red Beans, Drained

1 Can Organic Chopped Tomatoes

1 Small Green Pepper, Finely Chopped

1/4 Medium Red Onion, Finely Chopped

1 Small Garlic Clove, Finely Chopped

2 Tbs Dulcet Creole Spice (Fresh Market)

1/4 Tsp Red Chili Pepper

1 Tbs Olive Oil

Dash of Sea Salt

1/3 Cup Chopped Arugula

In a large skillet, heat a tablespoon of olive oil and sauté red onions, green pepper and garlic for about 1 minute at high heat. Reduce heat and add in red beans and chopped tomatoes. Simmer the mixture for about 5 minutes and medium to low heat. Add in two table spoons of creole spice and 1-4 tsp of red chili pepper.

 Mix well and simmer until mixture is cooked through and bubbling. 

Remove from heat and fold in cooked quinoa and a dash of sea salt.

Serve tipped with freshly chopped arugula - it is a nice compliment and takes a little edge off this deliciously spicy dish.

Enjoy!

Rosemary Garlic Vegetable Medley

Rosemary Garlic Vegetable Medley 

  

What You Will Need (Serves 2-3)

1 Bunch of Asparagus, Cut in 1.5" Pieces

1 Medium-Sized Yukon Gold Potato, Cubed in 1/2" pieces

1/4 Large Vidallia Onion, Chopped 

1 Small Garlic Clove, Finely Chopped

3 Sprigs of Fresh Rosemary, Leaves Removed and Chopped

Course Sea Salt

2 Tbs Olive Oil

In a large skillet, heat up 2 tbs of olive oil and add in the asparagus, onion and potatoes. At high heat, sauté vegetables for 5 minutes, then reduce heat and cover. Every 2 minutes, toss vegetables. Cook for about 7-10 minutes or until your  potatoes are golden brown. Uncover, add in garlic and rosemary and toss for 1 minute. Finish with corse sea salt and enjoy!

Sweet Basil Marinara

Sweet Basil Marinara

What you will need:

18-20 Fresh Organic Roma Tomatoes

6 Cloves Garlic, Minced

1/2 Red Pepper, Finely Chopped

1/2 Green Pepper, Finely Chopped

1/4 Red Onion, Finely Chopped

8 Fresh Basil Leaves, Finely Chopped

2 Small Cans Organic Tomato Paste

4 Tbs Organic Sugar

1/4 tsp Salt

2 Bay Leaves

To prepare your tomatoes, wash them thoroughly and carve out the stem area. On the other side of the tomato, score the end with a sharp knife in the shape of a small X.

Drop 4-6 tomatoes at a time in a pot of boiling water for about 30-60 seconds or until the skin starts to peel. Remove them and place in a large bowl of ice water for the same about of time. Repeat this until all your tomatoes are complete. The skin will peel right off.

Remove all the skin and chop your tomatoes and toss them back into an empty pan. Let them simmer and stew for about 15 minutes. Meanwhile, take your chopped garlic, peppers and onion and lightly sautéed to release some flavor. Once complete, toss into the stewing tomatoes along with the chopped basil.

Let this mixture stew for about 15 minutes and blend with a hand blender until smooth. Add in two cans of organic tomato paste along with 4 tbs of organic sugar and 1/4 tsp of salt. Mix well then add in your bay leaves.

Let sauce simmer for about 45 minutes and let cool.

Serve over pasta or freeze for a tasty mean another time!

Enjoy!

Jalapeño Onion Burgers

Jalapeño Onion Burgers 

What You'll Need (for 2-3):

1 Lb Ground Chuck

1 Egg, Beaten

3-4 Tbs Finely Chopped White Onion

1-2 Finely Chopped Jalapeño 

1 Tsp Chili Powder

1/2 Tsp Garlic Powder

1/2 Tsp Cumin

1/4 Tsp Salt

Dash of Pepper

1/3 Cub Plain Bread Crumbs

Toppings:

1 Roma Tomato, Chopped

1 Avocado, Mashed

1/4 Cup Sour Cream

1/2 White Onion, Sliced

Combine all ingredients in a bowl and mix with hands thoroughly. It's hard to add more seasoning to taste with burgers, so I try to add more if needed by smell. Scoop up in 1/4 cup balls and roll and flatten out into patties.

Grill to your liking. Meanwhile slice up a half of white onion and slowly sautéed with a tbs of olive oil for 15-20 minutes until Caramelized. 

For the avocado mousse, smash up 1 avocado with 1/4 cup of sour cream. I like to blend mine in my bullet.

Chop up a Roma tomato.

Toast tortillas in an oven for 3 minutes at 350 degrees.

Build your burger how you like and enjoy!

Jambalaya with Chicken, Shrimp and Andouille Sausage

Jambalaya with Chicken, Shrimp and Andouille Sausage 

What You'll Need (for four) - I went to Fresh Market for almost all-organic, fresh ingredients):

2 Large Raw Chicken Breasts, 3/4" Cubes

2 Links Raw Andouille Sausage, thinly sliced 

1/4 Lb Raw Deveined Shrimp, Tails removed and chopped in 1/2" pieces

1/2 Cup Chopped Green Pepper

1/2 Cup Chopped White Onion

1/2 Cup Chopped Celery

1 Cup Chooped Juicy Roma Tomatoes (love the sweet addition)

5 Minced Garlic Cloves 

1 Tbs Worcestershire Sauce

1.5 Tbs Dulcet Gluten Free Creole Spice (sea salt, came sugar, garlic, onion, paprika, cayenne, oregano, thyme)

1 Tbs Distilled White Vinegar

3/4 Tbs Cayenne

1 Cup Long Grain White Rice 

3.5 Cups Chicken Stock

Olive Oil

Sea Salt

Combine chicken, shrimp and creole spice. Massage the spices into the meat and let sit for about 10-20 min. 

In a large sauce pan, sauté green peppers, onions and celery in about 3 tbs hot olive oil. Cook until al Dente and add in garlic and Roma tomatoes. 

Cook for two more minutes all while heating up 3 tbs of olive oil in a separate heavy Dutch oven. 

Once Dutch oven is hot, pour in veggies and add in the chicken stock. Bring to a boil.

Once the mixture is boiling, add in one cup of rice and cook for about 15 minutes uncovered. Add in another 1/2 tsp of Creole spice. Mix well 

After 15 minutes, add in the raw chicken and shrimp plus the thinly-sliced sausage.

Cook at a boil while mixing thoroughly for about 20 minutes. Make sure meat is submerged. The shrimp and chicken will cook quickly but the sausage will take the longest to cook through. Make sure sausage is not red in the middle before serving. Sprinkle about 1/4 tsp sea salt and mix jambalaya. The salt will be a nice compliment to the heat. 

In a small frying pan, char a few pieces of green pepper and Roma tomato to garnish your dish with. Don't use oil, just char. 

Serve jambalaya in a bowl and garnish with charred green pepper and Roma tomato. Sprinkle with a little more sea salt if you'd like. Enjoy!

 

Organic Avocado Chicken Salad with Baked Turkey Bacon on French Baguette Roll

Organic Avocado Chicken Salad with Baked Turkey Bacon on French Baguette Roll

What You'll Need (I use organic ingredients):

Three Chicken Breasts

1 Package Uncured Turkey Bacon

2 Avocados

2-3 Tbs Light Sour Cream

3 Tbs Finely Chopped Red Pepper

Red Onion Slices

1 Roma Tomato, Sliced

50/50 Spinach Arugula Blend

Sliced Cucumbers

French Baguette Rolls

Boil your three chicken breasts for about 30-35 minutes or until cooked through. Set aside and let cool. I like to prep this the night before, so making dinner is super easy!

In a shallow baking pan, bake your turkey bacon at 400 for 15 minutes - uncovered.

While bacon is cooking, mash two avocados in a large bowl and fold in 2-3 tbs of sour cream. Addin chopped red pepper and shredded chicken and mix well! Put in fridge until bacon is done.

Cut French baguette rolls in half and warm if you prefer. French Baguette can be tough so I toast in oven for 2-3 minutes them warm in microwave for 20 seconds. 

On your warmed roll, start with spinach mix, add bacon, scoop of chicken mix and top with onion, tomato and cucumbers.

Enjoy!

Creamy Horseradish and Red Pepper Potato Salad

Creamy Horseradish and Red Pepper Potato Salad

What You'll Need (for 3-5 servings)

Three Large Russet Potatoes

3 Hard Boiled Eggs, Chopped

3 Tbs Finely Chopped Scallions

3 Tbs Finely Chopped Red Pepper

1 Tbs Stoneground Mustard

2 Tbs Yellow Mustard

3/4 Cup Mayonnaise

1 Tsp Horseradish 

1/2 Tsp Coarse Black Pepper

1/2 Tsp Chopped Dill

1/4 Tsp Sea Salt

Clean potatoes well and boil in a large pot with skin on for about 40 minutes or until skin breaks open and potatoes are easily punctured with a fork. Once done, set aside in a strainer and let cool.

Prepare fresh red pepper and scallions and set aside.

Once potatoes are cooled, remove skin using your hands or with a pearing knife. Then, chop potatoes into 1/2 inch chunks and put into a large mixing bowl.

Add chopped boiled eggs to potatoes, along with red pepper and scallions. Mix well with a wooden spoon.

In a separate dish, combine mayo, both mustards, dill, pepper, salt and horseradish. Mix well and add in more seasonings to taste if needed. I like mine with a lot of pepper. 

Fold mayo mixture into potatoes and mix well using a wooden spoon until the whole bowl of potato salad is coated. 

Spoon potato salad into a serving dish and let chill in a fridge for at least an hour. Garnish with more fresh red pepper and scallions.

Personally, I like my potato salad room temperature....but I think I'm the only one who prefers that. So chill accordingly.

Enjoy!

Balsamic-Roasted Veggies

Balsamic-Roasted Veggies 

What You'll Need:

2 Cups Brussels Sprouts, Stemmed and Halved

1 Red Pepper, Chopped in 3/4" Pieces

1/2 Red Onion, Chopped in 1/2" Pieces

2-5 Halved Garlic Cloves (if you love garlic)

2 Tbs Balsamic Vinegar

1 Tbs Olive Oil

Sea Salt

Coarse Black Pepper

Preheat oven to 425. Combine all chopped vegetables in a large bowl and toss to mix well. Add in olive oil and balsamic vinegar. Using hands or a large spoon, toss until veggies are well coated. 

Spread veggie mix onto a greased, heavy duty baking pan and sprinkle with sea salt and coarse black pepper. Roast in oven uncovered for 15 minutes or until Brussels halves are al Dente.

Serve with any main dish or enjoy alone. I served with BBQ grilled chicken and a Roma tomato salad!

Enjoy!

Slow-Cooked Balsamic Pork Tenderloin with a Honey Dijon Cream and Fried Sweet Potato Pancakes

Slow-Cooked Balsamic Pork Tenderloin with a Honey Dijon Cream and Fried Sweet Potato Pancakes 

What You'll Need:

For the Pork:

2 - 1.5 lb Pork Tenderloins

1 Cup Chicken Stock

1/2 Cup Balsamic Vinegar

1 Tbs Worschester Sauce

1 Tbs Sugar

3 Minced Garlic Cloves

2 Tbs Olive Oil

Combine chicken stock, vinegar, Worschester, sugar and garlic in a bowl and wisk well together. Set aside.

Heat up olive oil in a skillet and get pan hot. Sear the tenderloins for 30 seconds on each side to seal in the juices. Place tenderloins in a crock pot and cover with balsamic mixture.

Set crock pot on low and let meat cook for 6 hours or until insides reach at least 165 degrees. At six hours mine were reading about 175 and they fell apart!

For the Honey Dijon Cream:

1 Cup Heavy Whipping Cream

3-4 Tbs Stone Ground Mustard

1 Tbs sugar

Combine in a small sauce pan and warm. Add more mustard or sugar to taste. This sauce is so easy and is great over fried chicken or pork - it is my favorite!!

For the Fried Sweet Potato Pancakes

2 Peeled Sweet Potatoes

1 Beaten Egg

1 Tbs Flour

1/4 Tbs Baking Powder

1/4 Tbs Brown Sugar

1/4 Tbs Sea Salt

1/4 Cup Olive Oil or Veggie Oil

Using a grater (I used my larger grater piece on my mandolin) and shred both sweet potatoes (bear with me this takes a little elbow grease). You could use a food processor as well.

Combine raw shredded potatoes, beaten egg, flour, baking powder, sugar and salt with your hands and mix well.

Heat olive oil in a large skillet. Using your hands form small patties and cook 3-4 at a time in skillet for about 4-3-4 minutes on each side. Flip carefully as they break easily.

Serve:

Using a large serving fork, break apart your pork and get a big scoop (let the juices drain). Serve on plate and drizzle honey Dijon cream over. Serve sweet potatoes with sea salt and ketchup (or cinnamon whipped cream would be good). 

I also served with some fresh greens.

Enjoy!

Spicy Vegetable Curry with Eggplant and Portabella Mushrooms

Spicy Vegetable Curry with Eggplant and Portabella Mushrooms 

What You'll Need (for two):

1/2 Medium Eggplant, Diced

2 Diced Carrots

Small Bunch Scallions, chopped in 2" pieces

1 Cup Diced Portabella

2 Minced Garlic Cloves

Olive Oil

2/3 Can Light Coconut Milk

2 tbs Green Curry Paste

1 tsp Lemongrass Paste

1 tsp dried Thai Basil

Chili Pepper Flakes

Sea Salt

Once all veggies are cleaned and prepped, sauté veggies (except for garlic) with a tbs or so of olive oil. 

While veggies are cooking, combine 2/3 cup of coconut milk (make sure it's well shaken), lemongrass paste and green curry paste in a bowl and mix well. Set aside.

Once veggies are about 80% cooked, reduce heat and add in chopped garlic. Sautéed for another minute.

Add coconut mixture to veggies, add in Thai basil, a pinch of sea salt and a pinch of red chili pepper flakes (or if you're me add in a few pinches to bring the heat) and mix/simmer for 20 minutes. 

While veggies are simmering, cook Jasmine rice according to instructions. Takes about 25 minutes.

Serve curry veggies over rice and top with fresh cilantro. Enjoy!

Blueberry Fruit Dip

Blueberry Fruit Dip

What you'll need (I use almost all organic):

1 32-oz Tub Plain Yogurt

1 8-oz Tub Greek Yogurt Cream Cheese Spread (regular cream cheese will work)

1 Tbs Vanilla Extraxt

3 Tbs Powdered Sugar

1 Cup Fresh Blueberries 

In a food processor, blend blueberries into a purée. 

Combine yogurt, cream cheese, blueberry purée, powdered sugar and vanilla into a mixer and mix until completely whipped.

Chill for at least a hour and serve with fresh fruit, granola or vanilla wafers.

Enjoy! 

Deviled Eggs

Deviled Eggs

What You'll Need

10 Hard-Boiled Eggs

Mustard

Mayonnaise

Fresh Dill

Peel and half 10 hard-boiled eggs. Using a small spoon, gently remove the toils and place in a separate bowl.

Rinse boiled egg whites and set aside to let dry.

Using a fork or masher, mash egg yolks until finely crumbled. Add in 2 tbs of mustard, 1 1/2 tbs of mayonnaise and 1 tsp of finely chopped dill.

If you like your devils eggs mustardy, add in more mustard to taste. If you like them with more mayo, add more in.

Take mixture and mix well until whipped. Place mixture in a ziplock bag and cup the corner tip off. Full each egg half and top with a sprig of dill.

I added in a small amount of green food die to make these green eggs and ham, but I suggest keeping them au natural!

Enjoy! 

Cucumber & Dill Bruschetta

Cucumber and Dill Bruschetta

What You'll Need (to serve about 8)

1 Package Cream Cheese

2 Tbs Chopped Fresh Dill

1/2 tsp Lemon Zest

1/2 tsp Fresh Lemon Juice

Pinch Sea Salt

4 Sliced Baby Cucumbers (Cukes)

Handfull of halved cherry tomatoes 

Combine cream cheese, dill, lemon zest, lemon juice and a pinch of sea salt in a mixer and whip until smooth and creamy.

Spread the cream cheese mixture on each toated baguette. Top with baby cucumber slices and cherry tomatoes.

Top with fresh dill and sea salt...enjoy! 

Smoked Salmon Bruschetta

Smoked Salmon Bruschetta

What You'll Need (to serve about 8)

1 Package Cream Cheese

2 Tbs Chopped Fresh Dill

1/2 tsp Lemon Zest

1/2 tsp Fresh Lemon Juice

Pinch Sea Salt

Capers

1 package Smoked, Cured Salmon

Bruschetta Crisps (you can find in a bakery like Fresh Market, or just slice and toast a French Baguette in oven for 5-8 minutes at 425 degrees.

Combine cream cheese, dill, lemon zest, lemon juice and a pinch of sea salt in a mixer and whip until smooth and creamy.

Spread the cream cheese mixture on each toated baguette. Top with a thin slice of salmon. 

Add remaining cream cheese into a pastry bag and add a dollop of cream cheese to top of salmon. I use ziplock bags with the corner cut out for easy cleanup!

Top with capers or fresh dill and enjoy! 

Spicy Lemongrass Chicken

Spicy Lemongrass Chicken

What You Will Need:

3 large chicken breasts

1 large ginger root, skin removed

4 large cloves garlic, minced

3 Tbs Lemongrass Paste

Olive Oil

2 Small Red Peppers, Thinly Sliced

1/2 White Onion, Thinly Sliced

1 Cup Broccoli Trees

1 Cup Cauliflower Trees

Brown Rice Noodles

Red Pepper Flakes

Sea Salt

4 Brown Eggs

Cilantro 

Spicy Szchewan Sauce (which is basically soy sauce, sugar, red chili peppers, ginger, corn starch and rice vinegar).

Chop up 2 large cloves of garlic and mix with 2 tbs lemongrass paste, 2 tbs olive oil, about 1 tbs of ginger (I used a cheese grater to mince up). Throw in a pinch of red chili pepper flakes. Mix well and set aside. 

Prepare the chicken by butter flying and 

thinning out each breast using a meat tenderizer. Add the chicken into a ziplock bag. Add the lemongrass mixture to the bag and use your hands to thoroughly in into the butterflied chicken breasts. Put in fridge and let the chicken marinate for about 30 minutes.

Prepare your vegetables (red pepper, onion, broccoli and cauliflower) and add 2 tbs olive oil into a wok or non-stick frying pan. Don't cook yet, just sent on stive top.

Using a non-stick grill pan, begin to cook your marinated chicken breasts - about 5-7 minutes on each side.

While your chicken begins, soak your package of dried brown rice noodles in hot water for ten minutes. Drain and set aside.

Begin to sauté your vegetables until they are about 90% cooked through. Bring the heat to low and add in two minced garlic cloves, about 1 tbs of more grated ginger root and a tsp of lemongrass paste. Cook for another 2 minutes and season lightly with sea salt. Set oven to warmer and toss your veggies into a baking dish in the oven - we need this pan for the rice noodles.

At this time, your chicken should be cooked and your veggies warming. 

Beat four eggs in a dish, and add to a small frying pan on medium heat. Let them cook and begin to scramble as they cook.

Add another tbs of olive oil into the pan you cooked veggies in (medium heat) and then add in your drained rice noodles. Toss noodles with 1/2 cup of spicy Szchewan sauce and sauté for about 3-4 minutes.

Plate your dish:

Layer of noodles

Later of veggies

Sliced grilled chicken

Fried egg

Toss ingredients and top with fresh cilantro! 

Enjoy!

Chipotle Gouda Stuffed Sweet BBQ Meatloaf

Chipotle Gouda Stuffed Sweet BBQ Meatloaf

Meatloaf Mixture:

1 pound of lean ground beef

1 pound of ground turnkey 

1/2 large white onion, chopped finely 

1 small red pepper, chopped finely 

1 large jalapeño, seeded, chopped finely 

3/4-1 cup plain bread crumbs

1 egg, lightly beaten

1 tbs Worschester sauce

1 tbs chili powder

Few dashes of Salt and pepper

1/3 cup of sweet Carolina BBQ sauce

Other Ingredients:

1/2-2/3 pound of striped or cubed chipotle Gouda  cheese

1 Cup sweet Carolina BBQ sauce to brush and baste meatloaf

Mix thoroughly - if still gooey, add more bread crumbs.

In a olive-oil spray greased baking dish, add a good heaping layer of the meat mixture and form into a nice oval. 

Add a layer of thin strips of sliced chipotle Gouda cheese (apple-smoked Gouda would work too). Press the strips down into the first layer, and cover with another layer of meat (this time shallow).

Add another layer of stripped Gouda cheese, and top with remaining meat mixture.

Form into a nice free-standing oval mound, and brush with more sweet Carolina BBQ sauce.

Bake at 350 covered for 1:10 or until center of loaf reads at 165 with a meat thermometer. I basted with BBQ sauce twice while cooking, and cooked without glass cover for last ten minutes.

I served over a bed of spinach and arugula (which cooked down under the meat and was surprisingly delicious). I topped with a generous drizzle of the pan juices and caramelized red onions. A pinch of fresh parsley to finish it off...Enjoy!!!!

Pork Tamale Pies

Pork Loin Tamale Pies 

Pie Crusts

1 1/2 Cup Masa Harina

1/3 Cup Veggie Crisco

1/2 Cup Chicken Broth

Mix together thoroughly and line cup cake tins.

Shred pork loin (I picked up already cooked at Freh Market for an easy, last minute meal) and season with oil, salt, cumin and chili powder (I always sneak in a little chipotle powder)

Fill pies with filling and bake at 350 for 15-20 minutes. Take out, sprinkle with cheese (I used Monterey Jack) and bake for another 5 minutes.

I topped with Pico de Gallo (Roma tomato, jalapeño, red onion and cilantro - would use lime juice but I was all out of limes).

Finish with avocado mousse (which is my fancy term for whipped avocado and sour cream).

Enjoy!

Sausage-Stuffed Mushroom Caps

What you'll need:

About 2 cups of crumbled Italian Sausage

1 brick cream cheese

2 minced garlic cloves

Tbs Butter

1/4 minced onion (I used red)

Pound of Baby Bella mushrooms 

Panko Bread Crumbs

Sautéed minced onions and garlic for bout 2-3 minutes in a tbs of butter

Fold onions, garlic, cooked sausage crumbles into a soft brick of cream cheese. Mix thoroughly and set aside.

Clean mushrooms and let dry.

With a small spoon, carve our the stem of the mushrooms. If your mushroom is shallow, shave off a little of the bottom using the tip of your spoon.

Fill mushroom caps with cream cheese and sausage mixture. Don't overstuff or mixture will run off whole cooking. 

Take the stuffed mushroom and gently turn upside down and dip into a bowl of Panko bread crumbs.

Bake caps at 350 for 40 minutes in a covered baking dish. Remove cover for last 5 minutes to brown tops.

Enjoy and try not to eat too many, they're addictive :-)

Scrumptious Grilled Chicken Salad

Kiersten's Grilled Chicken Salad 

Organic Grilled Chicken (we use a cast iron grill pan in the winter)

Organic Arugula/Spinach 50/50 Blend

Chopped/Sliced Organic:

Avocado

Red Pepper

Red Onion

Cucumbers

Roma Tomato

Boiled Eggs

Dried Cranberries (if you like fruit in your salads)

Roasted Pecans

Bleu Cheese Crumbles

Dressing:

2 parts balsamic vinaigrette

1 part olive oil

(I like mine with lots is vinegar)

Sea Salt & Cracked Pepper to Taste

Enjoy!

Beer Cheese Pizza with Polish Sausage

Beer Cheese Pizza with Polish Sausage

Pizza Sauce

2 Cans Tomato Sauce

1 Can Tomato Paste

3 Chopped Roma Tomatoes, blanch and remove skin before chopping 

1 Tbs Sugar

1/2 Tsp Salt

1 Large Bay Leaf

1/2 - 2/3 12-oz bottle of desired beer (I used Upland Dragonfly)

*If you like sauce sweeter, use more sugar. If you like it saltier, add more salt (carefully a pinch at a time)

Combine ingredients and simmer for 20-30 minutes. Let cool.

Crust

2 Cups White Flour

1 Tsp Sugar

1/2 Tsp Salt

1 Tsp Dried Basil

Pinch or Two Garlic Powder

2/3 Cup Hot Water

3 Tbs Vegetable Oil

Packet of Pizza Yeast

Corn Meal

Mix crust ingredients in a bowl and mix with hands until dough is formed into a large bowl. On a floured surface, roll out pizza dough until desired shape/thickness.

On a greased pizza/baking pan, sprinkle corn meal over the pan. Then lay out your dough, making sure the edges are rolled over and trimmed.

Bake at 450 for 5 minutes and remove from oven.

Toppings

Sliced and Sautéed Polish Sausage/Kilbasa, simmered in remaining beer

Sautéed Chopped Red Onion

Sautéed Chopped Red Pepper

Sautéed Small, Chopped Garlic Clove

1 Cup White Cheddar Cheese

1 Cup Yellow Cheddar Cheese

Assembly

Once pizza dough is baked for 5 minutes at 450, remove from oven and spread cooled beer pizza sauce evenly. Then, sprinkle sautéed veggies evenly. Top with a mixture of white and yellow cheddar cheese. Top with beer-simmered Polish sausage.

Bake at 450 for 10-12 minutes or until cheese is browned. 

Remove, cool for 5 minutes, slice and enjoy!

Panko-Breaded Sweet Potato Burgers

Panko-Breaded Sweet Potato Burgers - This my take on a recipe a friend posted a year or two ago...I hope you enjoy!

Here's what you will need:

1.5 Cups Mashed Sweet Potatoes

1 Cup Cooked Quinoa (cooked in vegetable broth)

1 Can Northern White Beans (lightly mashed with a fork)

2 Cloves of fresher chopped garlic (nuke for 10 seconds to release flavor)

8 Sun-dried tomatoes in olive oil - chopped into small bits

Sea salt, rosemary, cayenne, red pepper flakes, coarse black pepper and lemon zest to taste. I went heavy on lemon zest and red pepper flakes.

Roll into 2.5 balls and flatten out. Coat in Panko breading.

Rather than frying, I baked at 350 for 40 minutes on an olive-oil sprayed pan. I also sprayed the tops of the patties with olive oil.

For the avocado creme, I mixed a mashed avocado with 3-4 TBS of sour cream and 2 TSP of finely chopped red pepper. I added a bit of lemon zest too.

Huevos Rancheros with Black Beans

Huevos Rancheros with Black Beans

This is an easy breakfast dish. Just warm tortillas in an oven at 350 for 2-3 minutes. Top with scrambled eggs, warmed black beans, chopped Roma tomato, sliced jalapenos, cilantro, avocado and sour cream.

Enjoy!