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!