Chili Lime Tilapia with Savory Veggies and Rice

Ingredients:

• 4-6 tilapia filets
• 2 tbsp chili powder
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp thyme
• 2 limes, zest of one
• 2 eggs
• 1/2 cup flour
• 1 cup bread crumbs
• Salt and pepper
• 1 red pepper, sliced thin
• 1 green pepper, sliced thin
• 2 jalapenos, seeded and sliced thin
• 2 garlic cloves diced
• 1 red onion, thin slices
• 2 tbsp tomato paste
• 1 cup beer or stock
• EVOO
• White rice, 1-1.5 cups
• Cilantro, handful

What to do:

1. Heat some EVOO in a skillet.  Add onions, peppers, garlic, jalapenos, salt and pepper.  Cook for 5-7 minutes. 
2. Add tomato paste and cook1-2 minutes.  Next, add beer and cook 2 minutes and then set aside and cover.
3. Meanwhile, start cooking your white rice as a side.
4. Now, take a second skillet and heat 2 tbsp EVOO.  Coat your tilapia filets in (a) eggs in one bowl (b) flour in second bowl (c) breadcrumbs, zest of one lime, chili powder, thyme, onion powder, garlic powder in third bowl.  Coat nice and evenly.
5. Cook filets and cover in foil when done.  3-4 mintues per side approximately.
6. Serve up with rice, some veggie mix topped with cilantro, 1-2 fish filets, and slices of lime.  Tell yoru guests to add the juice of the lime to their fish. 

Enjoy!

Roasted Red Pepper Chicken with Spanish Rice

Ingredients:

• 4 chicken breasts
• 3 cups chicken stock
• Salt and pepper
• EVOO
• 1/2 cup parsley, finely chopped
• 4-5 roasted red peppers, canned, slice them into bite size pieces
• 2 pinches saffron
• 1 tsp turmeric
• 1 1/2 cups white rice
• 1/2 sherry
• 2 tbsp butter

What to do:

1. In a small pot, mix together saffron, turmeric, and chicken stock.  Bring to a boil. Then add rice and cook on simmer for 18 minutes or until done.
2. Meanwhile, heat some EVOO in a medium skillet and then cook the chicken.  Season with salt and pepper (for extra heat red pepper spice).  Cook until done, then set aside and keep warm.
3. Using the same skillet, heat the red peppers for about 2 minutes.  Now add the sherry for 1-2 minutes to reduce the mixture.  
4. Add the butter and half the parsley.  Remove from heat and mix until butter is melted.  
5. Add the remaining parsley to the rice and fluff with fork.  
6. Serve on plate with some rice and top the chicken with the sauce and peppers.  

Enjoy!

Tandoori Chicken with Tomato Salad

Ingredients:

• 1 cup greek yogurt
• 1 lime
• 1 tbsp ground tumeric
• 1 tbsp coriander
• 1 tbsp smoked paprika
• 1/2 tbsp ground cumin
• 1 tsp ground cardamom
• 2 pounds boneless chicken thighs
• Salt and pepper
• 1 green apple peeled and diced into matchsticks
• 4 scallions thinly sliced
• 2 tbsp EVOO
• 4 pieces of naan bread, warmed

What to do:

1. Preheat oven to 500.  Combine the yogurt with the zest of the lime and the spices.  
2. Cut the chicken into large chunks.  
3. Season the chicken liberally with salt and pepper and then add to yogurt and coat evenly. Place a wire wrack on a rimed baking sheet or use a slotted broiler pan for cooking.  Arrange the chicken on the rack and roast for 15 minutes until charred on the outside.
4. Combine the apple, tomatoes, and scallions, and dress with the juice of the lime, the oil, and salt and pepper.  Serve chicken with salad and warmed naan bread.

Enjoy!

Moroccan Lemon Chicken with Rice

Ingredients:

• 1 pound sliced chicken breast
• 1 onion, diced
• 4 garlic cloves, diced
• 2 lemons, sliced 
• EVOO
• Salt and pepper
• 2 bay leaves
• 2 tsp tumeric
• 2 tsp coriander
• 2 tsp cumin
• 1 cinammon stick
• 2 cups chicken stock

What to do:

1. Slice one lemon into half-inch rounds.  Heat the EVOO in a skillet over medium high heat.  When the oil begins to smoke add the chicken pieces and season with salt and pepper.  Cook for 304 minutes.  
2. Add the garlic, onion, lemon rounds, and bay leaves. Cook stirring frequently for 6-7 minutes.  
3. Add the spices, stock, and olives if you'd like.  Let liquid reduce, about 5 minutes.
4. Remove from heat, discard bay leaves, squeeze juice from remaining lemon.  Discard cinammon stick. 
5. Serve with rice.

Enjoy!

Eggplant Panini

Ingredients for 4 panini's

• 1 eggplant, sliced into 8 pieces
• 8 slices of bread
• Salt and pepper
• Red and green pepper
• Onion diced
• Garlic, diced
• 8 diced mushrooms
• EVOO
• 4 slices of pepper jack cheese
• Margarine

What to do:

1. In a small skillet, mix together diced red and green pepper, garlic, onion, mushrooms, and salt and pepper in some EVOO. Cook until softened.
2. Meanwhile, coat the eggplant slices, add salt and pepper and grill until softened and slightly browned. 
3. Butter the outside of the bread slices.  Place 2 eggplant slices on each sandwich, then a slice of cheese, and a portion of the veggies mixture.  Grill until bread is golden and the cheese is melted.

Enjoy!

Chile Rellenos

Ingredients:

• 8 poblano peppers
• 2 cups heavy cream
• 2 teaspoons grated orange zest
• Salt and pepper
• 2 tbsp EVOO
• 2 pounds ground pork
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1/2 tsp ground cinammon
• 2 tbsp tomato paste
• 1 cup beef stock

What to do:

1. Preheat the broiler. Place the poblano peppers on a rimmed baking sheet and place under broiler flipping each side blackens until the entire pepper is blackened about 3 minutes.  Place in a container with saran wrap on top.  Slice down the center and peel off the skin after they cool some.
2. After peppers are done, turn oven down to 400. 
3. In a small pot, heat heavy cream, orange zest, and salt and pepper.  Bring to a boil and then simmer for 5 minutes.
4. Meanwhile, heat pork in a skillet pan in EVOO on medium heat for 5 minutes.  Break up the chunks. 
5. Add onion and garlic to the meat and cook for another 4-5 minutes. 
6. Stir in cumin, paprika, cinammon, tomato paste, beef stock, and salt and pepper to taste. Cook until mixture has thickened, about 1 minute.
7. Fill the poblanos with meat mixture and top with cream mixture.  Serve with rice.

Enjoy!

Stuffed Chicken with Tomato Sauce

Ingredients:

4 chicken breasts
4 slices of bread
EVOO
1 cup White Wine
2 garlic cloves
1 lemon (zest and juice)
1 cup fresh parsley
Salt and pepper
Oregano
2 cups tomato sauce
Italian seasoning
1/4 cup parmesan cheese


What to do

1) Place bread, garlic cloves, salt and pepper to taste, lemon (zest and juice), fresh parsley, and Parmesan cheese in food processor.  Make into stuffing.
2) Slice chicken breasts into books.  Season with salt and pepper.  Stuff with stuffing and roll.  Hold in place with tooth picks. 
3) Heat EVOO.  Brown chicken on all sides.  Place to side.
4) Deglaze pan with white wine.  Add tomato sauce, oregano, and italian seasoning.  Now add chicken.  Cover and simmer 15 minutes.
5) Serve it up with a salad!

Tasty Shrimp Scampi!

Ingredients:

• 1 lb jumbo shrimp, peeled and devined
• 1 lb fettuccine noodles
• 2 oregano stems with leaves and dice
• 1 handful fresh parsley, diced tiny
• 20 fresh basil leaves, torn
• 1 tsp red pepper spices
• 6 garlic cloves, diced
• EVOO
• 1 onion, chopped
• 1 quart of chicken stock
• 2 cups water
• Salt and pepper
• 3 tbsp butter
• 1 lemon, zest and juice

 What to do:

1. In a medium skillet heat up some EVOO.  Add the garlic, onion, oregano, and red pepper and saute for 6 minutes.  Next add the chicken stock and 2 cups of water.  Bring to a boil.
2. Now add the noodles and shrimp and cook for 6-7 minutes until noodles are al dente and shrimp is cooked.
3. Add the zest and juice of the lemon and the fresh basil. Toss and remove from heat.  

Enjoy!

Sizzlin Fish Tacos!

Ingredients:

• 4 3-4 oz mahi mahi fillets or halibut
• 2 oz tequila
• 1 lime (zest and juice)
• 1 lemon (zest and juice
• 1 tbsp chilli powder
• 1 tsp cumin
• 1 jalapeno, chopped
• 1 red onion, chopped
• 2 garlic cloves, diced
• Salt and pepper
• 8 tomatillos, chopped
• 1/4 cup chicken stock
• 1 avocado, ripe
• Vegetable oil
• Oive oil (your choice)
• 4-6 flour tortillas

What to do:

1. Preheat your grill (inside grill pan or outside).  Meanwhile, marinate your fish filets (with no skin) in the mixture of tequila, lime zest and juice, chilli powder, and 1/4 cup vegetable oil. Set to side.
2. While your grill is heating up, heat up some vegetable oil in a large skillet.  Saute red onion, garlic, jalapeno, cumin, and tomatillos (add saltn and pepper to taste). 
3. Now place your filets on the grill and cook 3-4 minutes per side depending on their size and thickness.  Set aside when done. Place your tortillas on the grill to heat them up briefly on each side.
4. Meanwhile, add skillet mixture to food processor. Next add the inside of your avocado, the zest and juice of one lemon, and 1/4 cup of olive oil.  Blend together until a thick salsa forms. 
5. Serve up you tacos with one filet on each flour tortilla and add some of that salsa sauce on top.  You can also add some cabbage if you'd like.  The salsa also goes well with tortillas (there should be plenty).

Enjoy!

Bocconcini Stuffed Meatballs with Tomato-Pesto Sauce

Ingredients:

• 4 slices of white bread, torn into pieces
• Milk to moisten
• 2.5 pounds of ground meat (I used pork, Italian sausage, and turkey)
• 3 garlic cloves, grated or minced
• Handful of parsley leaves chopped plus 1/2 cup leaves
• 3/4 cup grated Parmigiana-Reggiano cheese
• 1 egg
• Salt and pepper
• 16 bonccinci (bite size mini fresh mozzarella balls)
• 2 tablespoons EVOO
• 1 (28 ounce can) San Marzano plum tomatoes
• 1 cup fresh basil leaves, packed
• 1 teaspoon grated lemon zest
• 1/4 cup vegetable or chicken stock
• Spaghetti noodles (optional)

What to do:

1. Preheat oven to 425.
2. Place torn bread in small bowl and soak in milk for a few minutes then drain and set to side.
3. In large mixing bowl place ground meats, 2 grated garlic cloves, chopped parsley, half of the cheese, one egg, and salt and pepper.  Squeeze the liquid out of the soaked bread and add to bowl.  Mix together really well with your hands.
4. Take a handful of meatball mix, flatten it, and place one mozzarella ball in the center, surround with meat mixture.  Make 16 meatballs total (2-3 ounces each).  Place on a baking sheet with foil.  Coat the balls with 2 tablespoons EVOO and bake for 18-20 minutes until brown and firm.
5. About 10 minutes before the meatballs are done, pour the canned tomatoes into a small skillet and mash them with a potato masher or wooden spoon.  Add salt and pepper and seasonings (I added red pepper, oregano, rosemary, etc) and heat through on medium-high heat to thicken sauce a bit.  
6. Pile the basil, lemon zest, 1/2 cup parsley, stock, the remaining grated or minced garlic clove and salt and pepper into food processor and blend.  Stream in about 1/4 cup EVOO until a thick paste forms.  
7. When ready to serve, fold the pesto into the thickened tomatoes.  Ladle the sauce into shallow bowls and top with meatballs and sprinkle with Parmesan cheese.  You can also serve with noodles if you prefer. 

Recipe from: Rachael Ray with modifications. 

Fresh Veggie Pizza!

Ingredients:

• Pizza dough
• 1 cup pizza sauce
• 1.5 cups grated mozarella cheese
• Veggies chopped (red pepper, green pepper, onion, garlic, etc.)
• Salt and pepper
• Capers (1 tsp)
• Red pepper spice
• EVOO (1 tbsp)

What to do:

1. Preheat your oven to 400.  Place pizza dough on dark cooking sheet (if other cooking surface-preheat to 425). 
2. Cook dough for 5 minutes.
3. Meanwhile, heat up some EVOO and your veggies chopped up in a medium frying pan.  Add your capers and heat through for extra flavor.  Add salt, pepper, and red pepper spice to taste.
4. Remove pizza after 5 minutes (make sure it's firm enough though.  If not, continue to heat a few more minutes. 
5. Add pizza sauce and spread evenly across the dough. Next, add your cheese evenly.  
6. Add your veggies or additional toppings.  
7. Cook in oven for about 6-10 minutes until cheese is melted and crust is golden brown.

Enjoy!

Recipe from: Holly

Baked Lasagna!

Ingredients:

• 8 lasagna noodles
• 1 pound ground turkey
• 1 can of tomatoes
• 1/2 jar spaghetti sauce
• 1 can tomato sauce
• 15 oz ricotta cheese
• 1/4 cup parmesan cheese
• Italian seasoning
• Fennel seed
• 1 egg
• Pepper
• 8 oz mozarella cheeese (shredded)
• 1 onion
• 2 garlic cloves

What to do:

1. Cook the turkey, onion, and garlic until done.  Drain the fat.
2. Mix in tomatoes, tomato sauce, Italian seasoning, pepper, and fennel seed.  Simmer for 15 minutes covered.
3. Meanwhile, heat up some water and boil your lasagna noodles with salt and a little EVOO.
4. Mix together ricotta cheese, egg, and parmesan cheese for filling.  Set aside.
5. Preheat the oven to 375.  
6. In a your baking pan start with spreading a cup of sauce on the bottom.  Next place half of your noodles on top.  Next spread half the filling on top of the noodles.  Then add half the sauce and half the mozarella cheese.  Repeat these layers and finish off with a little parmesan cheese on top.
7. Cook in oven for 30-35 minutes until cooked through.
8. Let cool for 10 minutes.  Slice and serve!

Enjoy!

Tuscan Lamb Shanks!

Ingredients:

• 3-4 pounds lamb shank, cut in half
• 16 oz frozen italian veggies
• 1 can of cannellini beans
• 1 can of italian tomatoes
• 1 cup of chicken broth
• 1 cup pesto with basil

What to do:

1. Mix together veggies, tomatoes, beans, broth, and pesto in a medium bowl. 
2. Place lamb shanks in bottom of slow cooker.  Top with mix above.
3. Cook on low for 10-12 hours or high for 5-6 hours.

Enjoy!

Recipe from: Betty Crocker Cookbook

Chicken with Mushroom Stuffing! Super Tasty!

This one is amazing!  Let me know what you think.  :)

Ingredients:

• 8 chicken legs (skinned)
• 1 tsp pepper
• 1 tbsp season salt
• 1 tsp lemon shavings
• 1 tsp chicken seasoning of your choice
• 8 cups mushrooms
• 1 large sliced sourdough baguette (small pieces)
• 2 garlic cloves
• 1 cup chicken broth
• 2 tbsp butter

What to do:

1. Mix together season salt, pepper, lemon shavings (save half of the mix for mushrooms), chicken seasoning in a small bowl.  Now rub onto chicken legs evenly. 
2. Meanwhile, cook mushrooms in butter for 3-5 minutes.  Then add the garlic sliced and cook one more minute.  
3. Place chicken in slow cooker on low.   Be sure to use PAM (or it will leave a mess!).
4. Mix together mushrooms with baguettes and drizzle chicken broth on top.  
5. Top the chicken with the stuffing mix loosely.
6. Cook for 6-7 hours on low. 

Enjoy!

Baked Spaghetti and Meatballs with Savory Sauce!

Ingredients:

• 1 lb ground beef or turkey
• Salt and pepper
• Red pepper spice
• Italian herbs (oregano, marjoram, parsley, etc.)
• Worchestershire sauce
• Marsala wine
• Green peppers, chopped
• Onion, diced
• Mushrooms, chopped
• Italian bread crumbs
• 2 eggs
• 4 garlic cloves, diced
• Spaghetti sauce (I used prego-mushrooms and garlic)
• Spaghetti noodles (angel hair)

What to do:

1. Preheat your oven to 375.
2. Mix together beef, 2 eggs, 1/4 cup italian breadcrumbs, 1/2 onion chopped, 2 garlic cloves diced, marsala wine (1/4 cup), worchestershire sauce (1/4 cup), salt and pepper, and italian seasonings.  Mix together with hands and make into small meatballs.
3. Place meatballs in a pan and cook in oven for about 15-20 minutes-until done.
4. Meanwhile, heat up your spaghetti sauce, add your 1/2 onion, mushrooms, green pepper, red pepper spice, italian seasonings, 3 tbsp marsala wine, and 3 tbsp worchestershire sauce. Simmer for about 20 minutes-stirring occassionally.
5. Meanwhile, heat up some water to boil your spaghetti noodles (7-10 minutes) and then drain.
6. Serve noodles, topped with spaghetti sauce, and topped with meatballs.  Enjoy!!

Recipe from: Holly

Baked Herb Stuffed Pork with Sauce!

Ingredients:

• 1 cup fresh herbs (parsley, cilantro, basil, etc.)
• 2 garlic cloves
• 1 can artichoke hearts drained
• 1 lemon (juice)
• 1/4 cup mayonaise
• 1/4 cup EVOO
• 1/2 onion
• Red pepper spice
• Oregano
• Marjoram
• Basil
• 2-4 pork chops

What to do:

1. Preheat the oven to 375.
2. Slice the pork chops in half but leave one small edge so that you can stuff them later.
3. Mix together onion, 1/2 of the lemon's juice, 2 tbsp's EVOO, fresh herbs, 1 garlic clove, can of artichokes (drained).  Put them in a food processor and blend for stuffing.
4. Stuff pork chops with this herb mixture. Then coat the outside with EVOO and add red pepper spice, oregano, marjoram, basil, and salt and pepper to taste. 
5. Cook in oven for 20-30 minutes (until done-check with thermometer).
6. Meanwhile, mix together the mayonaise, some extra fresh herbs (1/2 cup), 2 tbsp EVOO, 1/2 lemon's juice, salt and pepper to taste, and any other spices you think would be tasty.  Blend in the food processor and serve this up as your sauce.
7. Serve with some rice on the side and enjoy!

Recipe from: Holly

Sizzlin Panini's!

Ingredients:

• 4 slices bread (sourdough tastes the best)
• Margerine
• Turkey and chicken sandwich meat slices (2 each)
• Shredded cheddar cheese
• Green and yellow pepper sliced
• Onion sliced
• Pepperoni (3 for each sandwich)

What to do:

1. Butter the bread on each side.  Place the sandwich meat, veggies, pepperoni, and cheese on top inside the slices of buttered bread.
2. Cook in your George Foreman grill (if you don't have one cook in a frying pan using a top so the inside heats up) for about 5 minutes-until bread is golden brown and cheese is melted inside.
3. Slice in half and serve with pickels or chips on the side.

Enjoy!

Recipe from: Holly

Some Quick Tips to Make Store-bought Yours

What to get:

• Pre-made chicken shish-kabobs (marinated however you like)
• Side items to go with hit (we went with a mushroom risotto today and some veggies)
• Onions
• Fresh limes or lemons (2-3)
• Parmesan cheese

What to do:

1. Preheat your grill.  
2. Meanwhile slice up some onions (long thin slices) and some limes or lemons (whichever you prefer) and place on a plate. 
3. Once your grill is ready, place the chicken on there with some onion slices.  After you've cooked one side, add some squeezed fresh lemon or lime on one side.  When you flip it again, repeat.  You can also add some more punch with some red pepper spices if you like it spicier.  
4. While your chicken is cooking, cook your risotto following the boxed instructions.  To make it yours add some fresh grated parmesan and if you have some fresh cilantro add that when you serve it up.

 Super easy and super tasty!  This is great for a night you don't have a lot of time but want to make it your meal.  Enjoy!

Fajita Scramble!

Ingredients:

• Veggies: red pepper, yellow pepper, onion, mushrooms
• Fajita seasoning
• EVOO
• 2 eggs (for one person, 4 for 2 people)
• Shredded cheese
• Salt and pepper

What to do:

1. Heat some EVOO on medium heat.  Add your veggies and saute.  Add salt and pepper and fajitia seasoning for flavor.  Heat for about 5-8 minutes.
2. Add two eggs to the mix.  Heat until done and scramble.  Add cheese to the top at the end.  

Enjoy!

Recipe from:  Holly

Roasted Garlic and Rosemary Chicken!

Ingredients:

• 3-4 chicken breasts
• 4 sprigs of fresh rosemary
• 1/4 cup white wine
• 2 garlic clusters
• Salt and pepper
• 3-4 slices sourdough bread
• EVOO

What to do:

1. Preheat the oven to 425.
2. Meanwhile, brown the chicken (add salt and pepper for flavor) for 5 minutes in frying pan using EVOO. 
3. Flip the chicken and add the garlic cloves (separated but don't cut or unwrap them).  Add the rosemary.
4. Cook the chicken in the oven for 15-20 minutes.  
5. Add some white wine vinegar and scrape the pan for browns, cook for about 2-3 minutes. Toast the bread.  
6. Serve each plate with a slice of bread, topped with chicken, and topped with the sauce and some garlic cloves.  

Enjoy!

Recipe from: Food Network

Panini's for Lunch

Ingredients:

• 4 slices bread (sour dough is most tasty)
• Margerine
• 4 slices chicken (mine was BBQ deli meat)
• Shredded cheese or slices of cheese
• Some veggies: I used some mushrooms, onion, and red pepper

 What to do:

1. Butter one side of each slice of bread, place the ham, cheese, and veggies on one slice and add the second slice on top.  
2. Cook on your George Foreman grill or use a large skillet (so both sandwiches fit).  Cook until golden brown on both sides and the cheese is melted.  
3. Cut in half and serve with some pickles on the side.

Enjoy!

Recipe from: Holly

Fast and Tasty Breakfast!

Ingredients:

• 4 eggs
• 1 cup grated cheddar cheese
• 1/2 onion chopped
• 1/4 cup marsala wine
• EVOO
• Salt and pepper
• 4 slices of bacon

What to do:

1. Saute your onions in EVOO and season with salt and pepper.  Meanwhile cook up your bacon in a separate pan.
2. Add some marsala wine during the last 1-2 minutes of cooking the onions.  Remove and mix in a bowl with the 4 eggs and scramble them up. 
3. Take a small skillet (with pam) and add the egg mixture with onion to it. Cook on medium high until done and fluffy.  Add salt and pepper and top with cheese at the end.  Serve with 2 slices of bacon per plate.

Enjoy!

Recipe from: Holly

Sizzlin Summer Pizza!

Ingredients:

• 1 pound pizza dough
• 1.5 cups tomato sauce
• 1.5 cups mozarella cheese
• 10-12 pepperoni rounds
• 1/4 onion sliced
• 1/4 yellow bell pepper sliced
• 1/4 red bell pepper sliced
• 4 mushrooms sliced
• Red pepper spices
• Salt

What to do:

1. Heat the oven to 500 degrees. Meanwhile, roll out your pizza on a pizza stone into a 12-14 inch round circle.  Round the edges up.  
2. Heat the crust for about 3 minutes, until it's firm.
3. Add the tomato sauce and spread across the dough. Now add the cheese.  Finally, add your toppings: onion, red pepper, yellow pepper, mushrooms, pepperoni, red pepper spices, and a little salt. 
4. Cook for about 8-10 minutes, until the edges are golden brown and the cheese is melted. 

Enjoy!

Recipe from:  Holly

Savory Chicken Marinade for the Grill

Ingredients:

• 1/4 cup worchestershire sauce
• 2 tbsp red wine vinegar
• 2 sprigs fresh oregano leaves
• Red pepper seasoning
• Oregano/italian seasoning
• Montreal chicken seasoning
• Salt and pepper
• Lime juice (about 3 tbsp)
• 1/2 onion slices into ringlets

 What to do:

1. Mix it all together (accept the onions) and top 4 chicken breasts with the marinade.  Then add the onion ringlets on top.  
2. Let it sit for at least 1 hour... 
3. Grill it up until done and tender.
4. Serve it with a salad and some pasta.  

Enjoy!

Recipe from: Holly!

Colossal Cheeseburger: Sunnyside Up

Ingredients:

• 1 lb ground beef
• 4 burger buns
• 5 eggs
• 4 ounces mushrooms, chopped
• 1/2 onion, chopped
• Oregano
• Chili powder
• Cumin
• Salt and pepper
• EVOO
• 6 slices of bacon
• Marsala wine
• Montreal steak seasoning
• Worchestershie sauce
• 4 slices of cheese

 What to do:

1. Get the grill ready (see my other grilling entries for more info) and preheat the oven to 350.  Meanwhile, saute your veggies in EVOO, salt and pepper, oregano, and marsala wine until browned and done.  Set aside and keep warm.  
2. Prep your burger patties and add Montreal steak seasoning to the tops and a little Worcestershire sauce.  Set your cheese slices to the side for later.  Cook your bacon and set aside and keep warm as well.
3. Cook your burger patties medium well, add cheese as soon as you pull them off and let it melt.  
4. Cook your eggs over easy (add salt and pepper for flavor), one per burger, and set aside.  Keep warm.
5. Take your burger buns and brush the burger tops and bottoms with egg.  Then top with some chili powder, oregano, and cumin.  Cook in oven for 5 minutes on 350.  Make sure you time this so they are done right when your burgers are.
6. Place the burger on the bun.  Top it with the egg, sauteed veggies, bacon, and whatever additional toppings you choose (ketchup, mustard, etc.).  Serve with a side and enjoy!

Recipe from: Holly

Napa Wine Tasting 101

Most people who plan a trip to Napa usually pack it full of appointments which is not very relaxing.  It's best to schedule maybe one or two appointments for a wine tour and then just see what happens as your day progresses.  This way is much more relaxing. Here are some of my favorite pics for wine tasting:

Alpha Omega (best in class for service-they treat you like a super star):
They are a French vineyard.  They have a nice and smooth non-oaky Chardonnay, a very smooth Pinot Noir, and their 2005 Cabernet is to die for!

V Sattui is one of my standing favorites.  They have great BBQ outside on the weekends and an extensive deli where you can buy some food or wine and picnic.  They have amazing wine!  This weekend I went with a bottle of Chardonnay and a bottle of Pinot Noir Reserve (amazing!).  I wanted the 12 year old port but next time.... When you go, do the reserve tasting because it's in a small private room versus the chaos of the general tasting room and deli.

Castello di Amerosa is where we became wine club members.  It's a place you walk in to and fall in love with.  Their wine is amazing and the environment is so romantic!  They have wonderful Chardonnay, Cabernet, dessert wines, etc.  When you go here, you must do the tour!

After a day of wine tasting, you should grab a drink or a snack at Auberge du Soleil.  It has one of the most amazing views of the valley, perfect for sunset.  Make sure you get a seat on the deck outside.  They have wonderful cocktails and a great wine selection.  Emjoy!

Enhance Your Meal!

What makes a meal even more tasty?  The drinks you pair with it!  Here are some of my tips for pairing your meals with a particular wine.

• Beef is generally paired with a red wine (Cabernet Sauvignon, Merlot, etc.)
• Pork is best with Sauvignon Blanc or Chardonnay.
• Lamb is best with Cabernet Sauvignon.
• Chicken is generally best with Chardonnay unless it's cooked in a tomato or spicy sauce, then it's best with Cabernet Sauvignon. 
• Fish is tricky.  If it's in a rich sauce, Chardonnay is best.  If it's salmon Pinot Noir or Chardonnay is what I'd recommend.  If it has significant lemon flavor, Sauvignon Blanc is best.
• Pasta when cooked in a creamy sauce calls for Sauvignon Blanc, Chardonnay, or Pinot Grigio. When in a tomato sauce Chianti or Sangiovese. 

General Tips:

• When serving red wine, use an aerator or give it time to breath for the best flavor.  
• Some of our favorite vineyards are Castello di Amerosa, BV, Sterling, and Rober Mondavi. 
• If you're not an avid wine enthusiast, start with the sweeter wines-Pino Grigio, Riesling, and Chardonnay.  
• For dessert, definitely go with Port wine!

Desserts and cheese are an entirely different topic. We can dive into this next week.  Let me know if you find these wine pairings helpful.

Super Scramble!

Ingredients:

• 4 eggs
• 1/2 green pepper chopped
• 5 ounces of mushrooms chopped
• 1/4 onion chopped
• Salt and pepper
• Marsala wine (1/4 cup)
• EVOO
• Pam
• 4 slices bacon
• 3 slices ham
• Mozarella cheese, shredded
• Cheddar cheese, shredded

What to do:

1. Saute your veggies using EVOO on medium high heat until tender, add salt and pepper.  Add marsala wine during last 1-2 minutes.  
2. Meanwhile, cook your bacon and ham until browned on both sides for flavor.  Remove and place on paper towels to get rid of the grease.  Set aside and let cool.  
3. Once the bacon is cool enough, break it into bite size pieces or you can cut it as well.  
4. Mix together half of the veggies, 2 eggs, half the ham and bacon, and a 1/4 of the cheese.  Heat up a small skillet with pam on it.  Place the mixture inside and scramble until done.  
5. Repeat step 4 for the second scramble...  

Enjoy!

Quick Kabobs, Corn on the Cob, and Salad

Ingredients:

• 4 corn on the cob
• Salt and pepper
• Butter
• Lettuce
• Cherry tomatoes
• Green pepper
• Mushrooms
• Onion
• Salad Dressing (I used Asian Ginger)
• 2 pre-prepped chicken kabobs, marinated
• 2 pre-prepped beef kabobs, marinated

What to do:

1. Heat up the charcoal. 
2. Meanwhile, remove the strings and husks then add salt, pepper, and butter onto the corn and wrap in foil.  Set aside.
3. Put the kabobs and corn on the grill.  The beef will be ready first, about 8-10 minutes.  The chicken next, after about 15 minutes.  And the corn last, 25-30 minutes depending on how golden you want it.  Keep them warm under foil until all the food is done.
4. While everything is cooking, prep the salad.  Clean the lettuce and spin it so that it's not wilted.  Chop up the onion, mushrooms, green pepper, and cherry tomatoes.  Mix it all together and toss it.  Add the dressing and mix it up.  Serve it in bowls on the table.  

Enjoy!

Savory Shrimp Curry w/Rice

Ingredients:

• 1 cup long grain rice
• 2 teaspoons curry powder
• Salt
• 3 1/2 tbsp vegetable oil
• 1 medium white onion, quartered
• 3 garlic cloves
• 1 2 inch piece ginger, peeled
• 1 14.5 ounce can diced tomatoes
• 3 fresh tomatoes
• 2 serrano chile peppers, halved (remove seeds for less heat)
• 1 lb medium shrimp, peeled and devined
• 1/2 cup low fat plain yogurt
• 1/3 cup chopped fresh cilantro

What to do:

1. Combine the rice, 1 1/3 cups water, 1 tsp curry powder, 1/4 tsp salt, 1/2 tbsp oil in a saucepan.  Cover and cook over medium-low heat, about 15 minutes.  Keep warm.
2. Chop the onion in a food processor, set aside.  Mince the garlic and ginger in the processor and set aside.  Puree the tomatoes with 1/2 cup water.
3. Heat 3 tbsp oil in a deep skillet on medium-high heat.  Add the onion and cook until golden-about 12 minutes. Add the garlic-ginger mix, chiles, 1 tsp salt, and 1 tsp curry powder and stir-fry until slightly browned-3 minutes. Add the tomato puree and simmer until thickened-8 minutes.  Add the shrimp, cover and cook over medium-low heat until shrimp are done (3-4 minutes).  Remove from heat and stir in yogurt and half the cilantro.  Serve with the rice and top with remaining cilantro.

Enjoy!

Recipe: inspired by Food Network Book

Smoothies on the Go!

We've been super busy latetely so last night I made a smoothie for dinner and it was delish!

Ingredients:

• 1 cup of mixed berries (frozen or fresh)
• 1 cup of raspberry/cranberry juice (or another juice if you don't like this one)
• 1 cup of plain low fat yogurt
• 2 tbsp sugar

What to do:

1. Add ingredients to the blender and mix until smooth.  If it's too thick just add a little water
2. Enjoy!

Comfort Food for the Soul: Bacon and Ham Risotto

I am currently having a rough week and really needed to let loose.  Cooking for me is extremely therapeutic and helps me relax.  I came up with this lovely and tasty risotto comfort food combo this afternoon.  Let me know what you think. :)

Ingredients:

• 3 slices bacon
• 3 small pieces of ham
• 2 tbsp butter
• 1 cup risotto (arborrio rice)
• 1 onion, chopped
• 6 ounces of bella mushrooms, stems removed and diced
• Salt and pepper
• 1 quart of beef broth (you won't use all of it but pretty close to it)
• 1 cup of shredded pepper jack cheese
• Parsley, a few sprigs for decoration
• EVOO, 2-3 tbsp

What to do:

1. In a medium sauce pan add the EVOO and heat at medium high.  Add the arborrio, onion, bacon, ham, mushrooms, and butter.  Stir continuously until browned.  Browning is important here-you want to get tons of flavor out of the bacon, ham, and onion here. I browned mine for about 10-15 minutes.
2. Now add beef broth, about 1 cup at a time until dissolved.  Then continue to add another cup until the arborrio stops absorbing it. Taste test to make sure the arborrio is tender.  If not, be patient, and keep adding more beef broth until it dissolves.  Stir constantly or it will burn on the bottom. 
3. Once the arborrio is nice and tender, please remove from the heat.  Please add the pepper jack cheese and stir in until creamy and smooth.  
4. Serve in shallow bowls and place 1-2 sprigs on top for decoration. 

Enjoy!

Recipe from: Holly

What Gets Your Taste Buds Going?

What kind of recipes do you prefer?

• New and adventurous
• Quick and easy
• Robust and flavorful
• Decorative and bright

I always like to hear from my fans.   Please feel free to comment and share your ideas!  :)

Happy feasting! 

One of my favorite restaurants in the city is the Slanted Door.  The picture below is from our last meal there:

Chicken Picatta and Lemon Risotto!

Ingredients

• 2 lemons
• 4 chicken breasts, sliced in half so they're thin
• 2 eggs
• 1 tbsp capers
• 1 cup italian breadcrumbs
• 2 tbsp flour
• Pepper
• 1 cup marsala wine
• 1 cup arborrio (risotto)
• 1 tbsp butter
• 1 onion
• 1/2 cup parmesan cheese

What to do

1. Chop the onion and heat the onion, butter, and arborrio in a medium sauce pan.  Lightly brown them.  
2. Add 1 cup of beef broth and bring to a boil.  Add more broth as it heats through until it's done absorbing. 
3. Meanwhile, heat some EVOO in a frying pan.  Now dredge the chicken breasts in eggs (stir them up in one bowl) and then the flour and italian breadcrumbs mixed together in a second bowl.  Place each chicken breast in the frying pan.  Cook for about 3-4 minutes per side until browned on each side and done. 
4. When chicken is done, place on a plate to the side and cover with foil.  Continue cooking the remaining chicken breasts and do the same when done.  
5. Once the chicken is done, keep the chicken brownings in the pan for flavor and add 1 cup of marsala wine, the juice of 1 lemon, and 1 tbsp capers.  This serves as the sauce for your chicken.  Serve with 1-2 tbsp of sauce for each chicken breast.
6. Once the arborrio is done absorbing beef broth (usually about 1 quart of beef broth on average, cooking for 20 minutes), add the juice of 1 lemon, 1/2 cup parmesan cheese, and stir together.  Remove from heat.

Serve it up and enjoy!

Recipe from Holly, my specialty!

Scrumptuous Flank Steak with Salsa Verde :)

Ingredients

• 1 pound of flank steak
• Salt and pepper
• 2-3 tomatoes
• 2 cups fresh parsley
• 2 tbsp capers
• 1/2 lemon, zest and juice
• 1/3 cup EVOO, plus some for the grill
• 2 garlic cloves, smashed
• 1 tbsp dijon mustard

What to do

1. Place parsley, capers, EVOO, lemon zest and juice, dijon mustard, and garlic in food processor and blend until smooth.
2. Heat up grill (I used an inside grill pan) to high and coat lightly with EVOO.  Season the steak with salt and pepper.  Place steak on grill and cook until medium rare (2 minutes per side if thin, 4 minutes per side for thicker steak). 
3. Remove from pan and serve with sauce and sliced tomatoes topped with salt and pepper.  

This is pretty healthy and tasty! Enjoy!

Recipe from Food Network cookbook.