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!