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!

Smoked Gouda Baked Cheese Baguette

Smoked Gouda Baked Cheese Baguette

Smoked Gouda, Sliced Red Peppers, Sliced Shallots, Sun-dried Tomatoes on a baguette and baked at 400 for 8 minutes.

I garnished with a blended red pepper mayo. 

Enjoy!

Homemade Pizzas!

Easy Pizzas:

Crust

2 cups flour, 2/3 cup hot water, 1/2 tsp sea salt, 1 tsp sugar, 2-3 tbs vegetable oil, dash of garlic powder and basil and a small packet of pizza yeast.

Mix ingrediets and mix with fork until ingredients are fully mixed. Using hands, roll dough into a ball, and roll out on a floured surface with a rolling pin.

Once dough is rolled out, lay it over a greased pizza pan sprinkled with corn meal.

Bake at 450 for 3-4 minutes. Remove from oven and prepare with toppings.

I use a variety of different toppings every time, but I always use vodka sauce and fresh mozzarella ball.

Here are some ideas:

Crumbled Italian sausage

Onions

Red Peppers

Banana Peppers

Roma Tomatoes

Basil

Fresh Garlic

Black Olives

Easy Italian Flatbread with Pancetta and Fresh Mozzarella

Italian Flatbread with Pancetta and Fresh Mozzarella

What You'll Need:
Baked Naan (Easily found at Fresh Market in Two Packs)
Vodka Sauce
Fresh Mozzarella Ball
Shredded Broasted Chicken (I also grabbed from Fresh Market Deli)
Chopped Red Pepper
Chopped Roma Tomato
Peas
Shallots
Pan-Fried Pancetta

On a baking dish, toast your Nann at 450 for about 2-3 minutes. Remove.

Spread a layer of vodka sauce over naan. Add pulled pieces of fresh mozzarella ball, chopped red peppers, Roma tomatoes and peas. Sprinkle freshly fried and crumbled pancetta.

Bake at 450 for about 8-10 minutes or until cheese is melted. I bake on top rack so naan doesn't burn.

In a pan, sauté sliced shallots on low for about 25 minutes until they are crispy.

Once flatbread is done, top with crispy shallots. Slice and enjoy!

Lemongrass Soup

Lemongrass Soup

This is so easy and light!

Here is what you will need:

8 Cups Veggie Stock
2 Lemongrass Stalks, bottoms chopped off, and tenderized with rolling pin
Sliced Baby Bella Mushrooms
Sliced White Onion
Chopped Cilantro
Red Pepper Flakes

Combine all ingredients to your liking. Simmer for an hour and enjoy!

BBQ Chicken Tacos

BBQ Chicken Tacos

These are my absolute favorite "go-to" meal in the summern - or in the winter when you're longing for vacation! 

What You'll Need

BBQ Chicken

3 Chicken Breasts

Tangy BBQ Sauce - I really like Sweet Carolina BBQ Sauce

1/2 Thinly Sliced Red Onion

1 Can Pineapple Chunks

Olive Oil

In a dutch oven, heat up three tbs of olive oil. Once heated, add in chicken breasts and sear on each side until the outer layer turns white. Once seared, add in an entire bottle of BBQ sauce, sliced onions and pineapple chunks. Bring to a simmer, then remove from heat.

Place dutch oven, covered, in an oven at 350 for 30 minutes, or until Chicken is cooked through and reads at a temperature of  165.

Once cooked, use two forks to shred chicken.

Mango Pico De Gallo

Two seeded and finely chopped jalapenos

Two seeded and finely chopped roma tomatoes

Three TBS finely chopped red pepper

Handful of finely chopped cilantro

1/2 Finely Chopped Mango

1/2 Lime

Mix chopped veggies, and toss with fresh lime

Avocado Mousse

1 Large Avocado, Mashed

4 TBS Sour Cream

Whip mashed avocado and sour cream until creamy.

Fixins

Shredded Cabbage (any will do)

Cilantro

Chopped Scallions

Assembly

In an oven set to 350, place corn tortillas on rack to warm. I like mine a little crispy, so I put in for about 2-3 minutes. Once warmed, pile on shredded cabbage, shredded BBQ chicken (strain with spoon), pico de gallo and avocado mousse. Top with sour cream, cilantro and scallions.

Enjoy!

Black Bean & Quinoa Pie

Black Bean & Quinoa Pie

What You Will Need:

Corn Tortillas
1 Can Organic Blackbeans
Shredded Monterey Jack and Cheddar Cheese Mixture
1 Finely Chopped Red Pepper
1 Finely Chopped Yellow Pepper
1/2 Finely Chopped Red Onion
2 Finely Chopped, Seeded Jalapeño
Chopped Scallions
2 Chopped Roma Tomato
1 Sliced Avocado
Sour Cream
2 Cups Cooked Quinoa
Cumin
Sea Salt
Garlic Powder
Chipotle Powder

Sautee onion, red pepper, yellow pepper and jalapeno until slightly tender. Set aside.

Prepare 2 cups of cooked quinoa. Season to taste with sea salt, garlic powder, cumin and chipotle chili powder. I start with a sprinkle of each and taste to liking. The idea here is to season like taco meat. Once you get seasoning to where you want it, fold in warmed blackbeans.

Line a greased baking dish (bottom and up the sides) with corn tortillas. Add in a layer of the black bean and quinoa mix. Sprinkle with sauteed veggie mix and then add in a layer of cheese.

Add in another layer of tortillas, and then repeat above layer.

Top with cheese mixture and bake covered at 350 for about 30 minutes. Uncover and bake for another ten minutes to brown cheese.

Top with freshly chopped tomatoes, cilantro and scallions.

Cut and serve with sliced avocado,  and sour cream.

Enjoy!

Zesty Lemon Stir Fry

Zesty Lemon Stir Fry
What You Will Need:

1/2 Chopped Red Onion
1 Chopped Yellow Pepper
15-20 Quartered Brussels Sprouts
2 Cups Chopped Broccoli
2 Minced Garlic Cloves
1 TBS Minced Ginger Root
1 TST Lemon Zest
Grilled Chicken
2 Eggs
4 Cups Cooked Quinoa
Chopped Cilantro

In a wok, sauté chopped onion, yellow pepper, brussels sprouts and broccoli. Once veggies are about cooked, add in garlic, lemon zest and ginger root. Sauté for 2 more minutes until garlic is cooked.

Beat two eggs and fry over low heat until almost cooked. Using a wooden spoon, scramble the eggs.

Grill 2 chicken breasts, and slice or cube.

Serve fresh sautéed veggies over a bed of freshly cooked quinoa and top with eggs and chicken.

Season with chopped cilantro and a little low-sodium soy sauce if you'd like. I prefer a sprinkle of sea salt too.

Enjoy!

Kiersten's Famous Hearty Chili

Kiersten's Famous Hearty Chili

What You Will Need:

1 Large Chopped White Onion

2 Chopped Red Peppers

2-3 Seeded, Chopped Jalapeños

4-5 Minced Garlic Cloves

2 cans red kidney beans, drained
2 cans black beans, drained
3 cans tomato sauce
2 small cans tomato paste

3 Large Tomatos, Blanched, Skinned and Diced

3 Pounds Grass Fed Ground Chuck

Chili Powder

Garlic Powder

Cumin

Salt

Pepper

Chipotle Pepper Powder

Combine kidney and black beans, tomato sauce, tomato paste and blanched and chopped tomatoes into a dutch oven. Start to simmer.

Sauté chopped white onion, red peppers, jalapenos and minced garlic. Once veggies are tender, add into chili mix.

Season chili mix to start with 3-4 tbs chili powder, 2 tbs cumin, 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp of chipotle powder.

Cook ground chuck in a separate frying pan and once cooked thoroughly, season with cumin, salt, chili powder, garlic powder and sea salt to taste. Start light on the cumin, garlic powder and salt, heavy on the chili powder. Taste and season to your liking. Once your meat resembles the flavoring of taco meat, add into chili.

I always season the meat before adding into the chili because it intensifies the flavor.

Once you add the meat in, taste the chili. I always add much more chili powder and cumin. I also like to add more chipotle chili powder because we like our chili spicy.

Simmer for at least an hour. If your chili is too think for your liking, add water and simmer. All seasonings are to taste. If you add a cup or so of water, you may need to season more.
Enjoy!

Cabernet French Onion Soup

Cabernet French Onion Soup 

Dutch oven or large stock pot
2-3 Large Sweet Onions
2 Cloves Garlic
1 Large TBS butter
3-4 TBS Olive Oil
3 TBS Flour
1 1/3 Cup Red Wine (I used 14 Hands Cabernet)
8 Cups Beef Stock
Three Bay Leaves
Fresh Thyme Sprig
Salt & Pepper
Baguette (I used a rosemary baguette)
Fresh Gruyere (Fontina or Shaved Tuscan Blend will work too)

Slice onions in medium slices and saute in Dutch oven with 1 large TBS of butter and 3-4 TBS of olive oil. After about ten minutes, add in chopped garlic, bay leaves and thyme spring and reduce heat and let onions slightly caramelize for about 20 minutes. Mix often.

Once onions have slightly caramelized, add in 1 cup of red wine (I used a 14 Hands Cabernet) and bring to a boil. Once boiling, reduce heat and let wine evaporate for about 5-7 minutes. Then add in 3 TBS of flour and stir/cook for about another 3 minutes. Then add in beef stock and remove the thyme sprig. You can remove the bay leaves, but I say the more bay the better! Once the mixture is returned to a boil, add in another 1/3 cup of red wine. Let soup simmer for 30 minutes.

In a 400 degree oven, toast thin slices of baguette (rosemary was delicious) topped with fresh gruyere cheese (fontina or shaved Tuscan blend will work too). Once the cheese has browned and the toast is crispy, remove from oven.

Serve soup with two cheese baguette toasties and a little extra cheese... enjoy!