Delicious Mashed Potatoes!

Ingredients:

• 1 pound whole russet or Yukon gold potatoes
• 1 stick softened butter
• 1 cup of buttermilk
• 2 tsp kosher salt
• Pepper
• 4 heads of garlic (roast in oven in foil with EVOO on 350 for 1 hour)
• 1 cup smoke Gouda cheese, shredded
• 2 tbsp. Dijon mustard (optional)
• 3/4 cups scallions, diced

What to do:

1. Peel the potatoes. Chop in half and cover with cold water in a large pot. Add 2 tbsp. salt; bring to a simmer over medium low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let cool enough to handle.
2. Add 1 stick softened butter to the potatoes. Add 1 cup buttermilk (or your choice of dairy), 2 tsp kosher salt, pepper, and mash with masher or blend.
3. Squeeze the roasted garlic or use a garlic press into the potatoes.
4. Fold in the cheese and optional 2 tbsp. of Dijon mustard if desired.
5. Top with the chives or mix them in.

Meatloaf Stuffed with Apple Goat Cheese and Rosemary Roasted Baby Potatoes!

It's fall and creeping closer to the holidays and there are some fun new ingredients in the stores which inspired this new version of meatloaf. I hope you enjoy! :)

Ingredients:

• 1 pound ground turkey
• 2 eggs
• 1 small roll of apple crusted goat cheese (mine was from Trader Joe's or choose your preferred cheese stuffing)
• 4 tbsp. balsamic vinaigrette (2 for the meatloaf, 2 for the sauce)
• 1 cup ketchup (for sauce)
• 1/4 cup brown sugar (for sauce)
• 2 sprigs of rosemary, finely chopped
• 8 large jalapeno stuffed olives, chopped
• 1/2 onion, diced
• 1/2 pound of small baby potatoes
• 2 tbsp. EVOO (I used black truffle oil for the potatoes)
• 2 sprigs of rosemary, chopped to top the potatoes
• 1/2 onion, diced for the potatoes

What to do:

1. Preheat the oven to 400.
2. In a medium bowl, mix together the turkey, eggs, 2 tbsp. balsamic vinaigrette, 2 sprigs of chopped rosemary, olives, and 1/2 onion together.
3. In a bread loaf pan/meatloaf pan, spray with Pam or put in foil. Then put a small layer of the meat mixture on the bottom. Next put in some small chunks of the cheese. Top with the rest of the meat mixture, making a loaf shape.
4. Meanwhile, mix together your sauce (ketchup, brown sugar, and balsamic vinaigrette) and pour over the top.
5. Place in the oven and bake for 30 minutes or until done.
6. Meanwhile, in a small baking pan, place your potatoes and top with the chopped onion, rosemary, and glaze with the EVOO or truffle oil. Bake also for 30 minutes or until tender.

Enjoy!

Savory Mediterranean Lamb Shanks!

This one is super easy to make and it's tasty and great for the season. Modify with your favorite veggies and spices as you have them in stock.

Ingredients:

• 2-4 lamb shanks
• 1/2 cup Marsala wine
• 2 cups vegetable broth (organic, low sodium)
• 4 heirloom tomatoes, diced
• 2 sticks of rosemary (one diced, one whole)
• 5 Chinese spice, 1 tbsp
• 2 tbsp paprika
• 1 onion, diced
• 1 red pepper, diced
• 2 garlic cloves, diced
• 4 celery sticks, chopped
• Pepper
• EVOO

What to do:

1. Saute the onion, garlic, and red pepper in EVOO. Set aside. 
2. Heat some EVOO in a medium skillet pan. Brown the lamb shanks on both sides-about 3 minutes per side (season with half the paprika and a little pepper). Set aside.
3. In your slow cooker, add the tomatoes, rosemary, vegetable broth, sauted veggies, celery, the remaining paprika, the 5 Chinese spice, and Marsala wine. Stir well.
4. Add the lamb shanks, and cover in juice and veggies. Set the slow cooker on low for 6-8 hours or on high for 4 hours.

Enjoy!

Super Savory Quiche w/Sausage!

Ingredients:

• 8 eggs
• Pepper
• 1/2 cup milk or water
• 1 tomato, chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• EVOO
• 1 handful of spinach
• 1 sausage, bite size pieces (hot Italian sausage or sweet or chorizo)
• Feta cheese or your favorite cheese

What to do:

1. In a small bowl, combine the eggs, pepper, and milk. Mix together well.
2. Saute the spinach in EVOO and set aside. 
3. Saute the onion, garlic, and red pepper. Set aside. 
4. Cook the sausage until done. De-grease by setting on a paper towel. Set aside. 
5. In a round oven safe bowl, spray with Pam and pour in half the egg mixture.
6. Layer in some spinach and then some onion and pepper mixture and then some sausage. 
7. Slowly pour in the second half of the egg mixture.
8. Repeat the layers (spinach, onion mixture, and sausage). 
9. Top with your favorite cheese. 
10. Bake at 400 for 20-25 minutes...until golden brown on the edges and solid in the center. 

Serve it up with the extra sausage on the side. Enjoy!

Spicy Tortilla Soup Loaded w/Veggies and Chicken!

It's that time of year...time to cure a cold or just enjoy wholesome warm goodness. Soup is calling as the season turns to fall. This one certainly helped me get over the hump with my cold...enjoy!

Ingredients:

• 1.5 chicken breasts, sliced into bite size pieces (brown and saute in EVOO, pepper, green onions, and garlic)
• 2 handfuls of brussel sprouts, diced and seasoned with lemon and pepper (brown and saute)
• 3 small potatoes, diced (cook in EVOO with garlic, brown and cook until tender)
• 1 cup of corn 
• 2 garlic cloves, diced
• 1 bunch green onion, chopped
• 2 carrots, diced
• 4 celery sticks, chopped
• 1 quart Tortilla soup base (I got the one from Trader Joe's, organic and low sodium)
• 2 cups of water
• 1-2 peppers (jalapeno or something else spicy)
• 3 flour or corn tortillas, chopped into small slivers
• Sour cream as a topper
• Avocado, chopped up (drizzle in lemon juice to keep fresh)

What to do:

1. After browning and sauteing the chicken, the brussel sprouts, and the potatoes as stated in the ingredients list, combine all the ingredients.
2. Cook in a large soup bowl on the stove for at least one hour, start with a boil and then cook on medium-low for the duration. If you have time, instead of cooking the brussel sprouts and potatoes, cook in a slow cooker (only cook the chicken before adding). Cook on low for 6-8 hours or on high for 4 hours.
3. For the tortillas, spray with Pam. Place on a Pam and bake at 400 degrees for 10 minutes or until golden brown and crispy. 
4. Serve soup in bowls. Top with Tortilla chips, a dollop of sour cream, and chopped avocado. 

Blueberry Scones w/Orange Glaze!

Ingredients:

• 2 cups flour, plus more for rolling blueberries in
• 1 tbsp baking powder
• 1 tsp salt
• 1/3 cup sugar
• 1/4 cup unsalted butter, chilled and cut into chunks
• 3/4 cup buttermilk or cream
• 1 egg
• 1 pint fresh blueberries

Orange Glaze-

• 2 oranges, zest and juice
• 2 tbsp unsalted butter
• 2 cups powdered sugar

What to do:

1. Preheat oven to 400 degrees. 
2. In a large bowl, mix together flour, baking powder, salt, and sugar. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
3. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. mix just to incorporate, do not overwork the dough.
4. Roll the blueberries in flour to coat (so they don't sink to bottom). Fold the blueberries into batter (be careful not to bruise). Drop large tablespoons of batter on an un-greased cookie sheet.
5. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.
6. To prepare the orange glaze, combine butter, sugar, orange zest, and juice, over a double broiler. 
7. Cook until butter and sugar are melted and heat and beat until smooth and slightly cool. 
8. Drizzle or brush on top of scones and let glaze harden.

Enjoy!

BBQ Chinese Chicken Lettuce Wraps and Prosciutto Wrapped Asparagus!

Ingredients:

Wraps-

• 2 cups fresh mushrooms, chopped
• 1.5 pounds thin cut chicken breast
• 2 tbsp vegetable oil or coconut oil
• Salt and pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped
• 1 orange, zested
• 1 red bell pepper, diced small
• 1 small can water chestnuts, chopped
• 3 tbsp hoisin
• 1/2 large head iceberg lettuce, core removed, head quartered
• Wedges of navel orange, for garnish

Asparagus-

• 1 bunch of asparagus, organic
• 1 lemon, juiced and zested
• Salt and pepper
• Tuscan EVOO
• 8 thin slices of prosciutto 

What to do:

1. Preheat oven to 400.
2. Prep the asparagus first...clean the asparagus and trim to the same length. Separate into 4 bunches. Drizzle lightly with EVOO, sprinkle with salt and pepper, and lemon zest. 
3. Wrap each bunch in 2 slices of prosciutto. Drizzle with lemon juice and bake for 12-15 minutes. 
4. Set aside and cover in foil to keep warm.
5. Meanwhile, preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to pan and sear meat (1-2 minutes). 
6. Add mushrooms and cook another minute or two.
7. Add salt and pepper, garlic, and ginger. Cook one minute more.
8. Add zest, red bell pepper, and water chestnuts. Cook another minute.
9. Add hoisin sauce and stir to coat mixture evenly. 
10. Transfer the hot chopped chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. 
11. To eat, pile spoonfuls into lettuce halves, wrapping lettuce around fillings and squeeze an orange wedge over.

Roasted Lemon Chicken with Potatoes!

Ingredients:

• 1.5 pounds Yukon gold potatoes, cut into small pieces
• 6 cloves garlic, smashed and chopped
• 2 tbsp Tuscan EVOO
• Kosher salt
• 1.5 pounds skinless, boneless chicken thighs
• 2 tsp smoked paprika
• Freshly ground pepper
• 4 tbsp fresh parsley, chopped
• 4 lemons (2 juiced, 2 cute into wedges)
• 2 medium red onions, halved and thinly sliced

What to do:

1. Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. 
2. Put the potatoes, garlic, EVOO, 1 tbsp water, and 1/2 tsp salt in a large microwave-safe baking dish and toss to coat. Cover the plastic wrap, pierce the plastic in a few places and microwave 8 minutes to partially cook. 
3. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with paprika, 1 tsp salt, and 1/2 tsp pepper. Add 2 tbsp parsley and the lemon juice; toss to coat. Set aside.
4. Remove the hot baking dish from the oven; carefully add potatoes and spread in an even layer. Scatter onions on top. Roast until potatoes start to brown, about 12 minutes. 
5. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl, and the additional lemon wedges; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tbsp parsley.

Chicken and Sausage Gumbo!

Ingredients:

• 1/3 cup flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces cooked smoked turkey sausage links, quartered lengthwise and diced
• 1 1/2 cups chopped cooked chicken
• 2 cups sliced okra (or other veggies if you don't care for okra)
• 1 chopped onion
• 1 chopped green pepper
• 1/2 cup chopped celery
• 4 cloves garlic, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 cups hot cooked rice

What to do:

1. For roux, in a medium heavy saucepan stir together flour and oil until smooth. Cook and stir constantly over medium high heat for 5 minutes. Reduce heat to medium and cook and stir constantly about 15 minutes more or until dark reddish brown color is reached. Cool.
2. Place water in slow cooked. Stir in the roux. Add sausage, chicken, okra (or other veggies), onion, green pepper, celery, garlic, salt, black pepper, and cayenne pepper.
3. Cover and cook on low-heat setting for 6 hours or high heat setting for 3-3.5 hours. Skim off the fat. Serve gumbo over hot cooked rice.

Turkey Meatballs, Spicy Tomato Sauce, and Spaghetti Squash!

Ingredients:

• 1 lb ground turkey
• 1 slice wheat bread, crumbled
• 1/4 cup parmesan cheese, grated
• 1 onion, grated or finely chopped (for meatballs)
• 1 onion, chopped (for sauce)
• 1 carrot finely grated
• 3 tbsp freshly chopped parsley
• 1 fresh sprig rosemary (or substitute with dry)
• 1 tbsp EVOO
• 6 garlic cloves, minced
• 3 tbsp tomato paste
• 1 28 ounce can crushed fire-roasted tomatoes, liquid included
• 1 tsp finely minced canned chioptle en adobo and sauce, or more to taste
• 2 tsp chopped oregano leaves (can substitute with dry)
• Salt and pepper
• 1/4 cup fresh basil leaves (or substitute with dry)
• Cooking spray
• 2 tsp fresh thyme leaves, chopped
• 1 egg, lightly beaten
• 1 spaghetti squash (or substitute with wheat spaghetti noodles-follow instructions on package for making)

What to do:

1.  Preheat oven to 350. Cut your spaghetti squash in half, de-seed, and place in a baking dish with 1 inch of water in the bottom. Cook for 30 minutes. Take a spoon and flake the edges, making spaghetti noodles from the squash (this makes about 5 servings).
2. Meanwhile, for the sauce: in a 4 quart saucepan heat the EVOO over medium heat. Saute the chopped onion, 4 garlic cloves until translucent (about 3 minutes). Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make the meatballs.
3. Once your spaghetti squash is done, preheat your oven to broil. Spray a baking sheet with cooking spray. Combine the turkey with the following: egg, 2 garlic cloves, parmesan cheese, parsley,  salt and pepper, thyme leaves, bread crumbs, grated onion, and grated carrot. Mix together well and make into 2 1/2 inch balls and place on a baking sheet. 
4. Broil for 10 minutes or until browned and almost entirely cooked through. 
5. Meanwhile, remove the rosemary sprig from the sauce and add fresh basil (if not fresh cook in while simmering your sauce). Add the meatballs to the sauce, cover and cook additional 10 minutes or until sauce is slightly thickened and meatballs have absorbed some of the sauce. If your using regular wheat pasta, prepare this now and set aside. 
6. Serve the spaghetti squash in a shallow bowl, topped with the sauce and meatballs. 

Enjoy!

Beer Braised Chicken!

Ingredients:

• 8 skinless boneless chicken thighs
• Salt and pepper
• 1 tbsp EVOO
• 12 ounce bottle of beer (I used Dos Equis)
• 1 cup shallots, peeled and halved
• 1/2 pound small red skinned potatoes, halved or quartered
• 2 tbsp dijon mustard
• 2 tbsp brown sugar
• 4 sprigs thyme
• 3 tbsp freshly chopped parsley
• Rosemary, to taste

What to do:

1. In a large pot, heat the EVOO on medium high. season the chicken with salt and pepper, and brown the chicken (about 6-7 minutes). Add the chicken in batches to brown it.
2. Add the beer, shallots, potatoes, mustard, sugar, thyme, 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the parsley.
3. Serve in a bowl. Enjoy!

Rosemary Mustard Pork with Apples!

Ingredients:

• 2 1 pound pork tenderloins, trimmed
• Salt and pepper
• Vegetable oil
• 3 apples, cut in thin slices
• 1/2 cup dry white wine
• 1/3 cup brown sugar
• 1 lemon
• 2 tsp mustard
• 1/4 tsp chopped fresh rosemary, plus 1 or 2 small twigs

What to do:

1.  Preheat a grill on high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork until marked, about 10 minutes. 
2. Meanwhile combine the apples, wine, brown sugar, 1/ cup water in a saucepan. Add the zest of the lemon, squeeze the lemon juice in, cover and cook on medium high heat for 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Set aside.
3. Add the mustard, 1/2 tsp salt, 1/4 tsp pepper to the juices in the pan. Transfer a third a cup of the mixture to a separate bowl and stir in the chopped rosemary to brush on the pork for seasoning. Continue grilling until the thermometer reaches 145, about 10 to 15 minutes more. If your pork is thick, consider finishing by baking in the oven so you don't over cook it.
4. Meanwhile, simmer the remaining liquid in the saucepan until saucy, about 3 minutes. Remove from the heat and add the apples back to the pan along with the rosemary sprigs. 
5. Serve with the pork sliced (make sure you let the pork rest for a few minutes before cutting to keep the juices inside). Pour the extra sauce on the pork for extra flavor. 
6. In the photo, you'll also see brussel sprouts...that recipe will be posted separately so stay tuned!

Chile Rellenos, Sweet and Spicy!

Ingredients:

• 1 pound ground turkey
• 2 onions, diced
• 4 garlic cloves, diced
• 1/4 cup raisins
• 3 tbsp tomato paste
• 1 cup beef broth (or veggie broth)
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cinammon
• Salt and pepper
• 8 relleno chiles
• 2 cups heavy cream
• Zest of one orange
• Rice

What to do:

1. Turn the oven on broil. Place 8 relleno peppers on a baking sheet and broil 3 minutes on each side. Let cool, remove skin, de-seed, and cover with foil to keep warm. Set aside. Set oven to 400.
2. In a small sauce pan, heat up heavy cream, add salt and pepper, and zest of an orange. Cook until it boils, then simmer 4-5 minutes until it thickens. Set aside.
3. In a medium skillet, cook the turkey on medium high. Add onions and garlic, cook until meat is done. Add tomato paste, beef broth, cumin, paprika, cinammon, and raisins. Cook through for about 4-5 minutes. 
4. Place peppers in a baking dish. Stuff with meat mixture. Cook in oven for 5 minutes. Top with cream mixture and serve on rice. 

Enjoy!