Weekly Menu 12/12- 12/18

  Saturday
Lamb Kofta
Israeli Tomato and Cucumber Salad
Hummus and Pita
 
Sunday
Slow Roasted Barbecue Pork Ribs
Broccoli Slaw
Sweet Potato Fries
 
Monday
Holiday Spiced Pumpkin Soup with Toasted Pepitas
Roasted Mushroom Bruschetta
 
Tuesday
Pan Seared Salmon
Roasted Carrots and Parsnips
Sautéed Tuscan Kale with Garlic and Parmesan
 
Wednesday
Shredded Chicken Tacos
Guacamole and Salsa
 
Thursday
Oven Roasted Black Cod with Spiced Lentils
Asian Green Beans
 
Friday
"Steak and Red Wine Night"

Spicy Stir Fried Chinese Green Beans

If you can make vegetables taste this good, you may not even need the meat (who am I kidding, love meat!). If you can find Chinese long beans that would be great, but regular green beans work fine.  I will warn you, these are addicting.  They are spicy, sweet, and the addition of bacon makes them beautifully smoky.  You may never look at greens beans the same way again.  Enjoy!

Serves 6

2 Tbsp. Chinese chili garlic sauce
2 Tbsp. Oyster sauce (Hoisin sauce works as a substitute)
1 tsp. white sugar
1 Tbsp. avocado or sunflower oil (any frying oil good for high heat will work)
6 slices of thick, center cut bacon, cut into bite sized pieces
3 cloves garlic, minced
1 small shallot, chopped (1/4 of an onion will work too)
1# trimmed green beans (if using long beans, trim and then cut into 2-3" pieces)

1/4 C. chicken stock

salt and black pepper

Optional- Sesame seed oil and sesame seeds

In small mixing bowl, combine, chili garlic sauce, oyster sauce, and white sugar. Set aside.

Heat either a wok or skillet over high heat (get that vent fan working, gonna smoke).  Add oil and bacon.  Cook bacon until edges are crispy and fat has rendered.  Add chopped garlic and shallot. Stir fry for 30 seconds or until they become fragrant (be careful not to burn, it'll go quick).  

Pour sauce into pan, mix and cook an additional 30 seconds.  Add green beans and stock, mix and cover with a lid and let cook for 5-6 minutes.  Stir occasionally. Cook until beans are tender and most of the liquid has evaporated.  Taste and correct seasoning with salt and pepper if needed.  If using, drizzle a small amount of sesame oil over beans and top with sesame seeds. Serve and enjoy!

Beef Bulgogi

 For my Daughter's Birthday she asked if I could do Korean Barbecue.  I said, "Sure thing!"  She really wanted beef over pork, so we made this really excellent, very fulfilling version of this traditional preparation.  The beef is best if left marinating over night, so a bit of planning is needed, but if not, an hour in frig will be just fine.  I cooked the meat on my grill using a screen so the strips would not fall through.  I wanted to get that really nice char the flame gives the meat.  A hot, heavy bottomed skillet or cast iron on your cooktop inside will do the trick too.  Just make sure your vent is on and windows open, cause you will create a bunch of smoke.  I served it over cauliflower rice (keeping it healthy), along side some spicy stir fried Chinese Green Beans.  Totally was a hit and I think you'll no longer need to order this in.  Enjoy!

Serves 4 people

3 Tbsp. Soy Sauce
2 Tbsp. mirin (you can substitute a sweet white wine of sherry)

2 Tbsp. white sugar
1/2 ripe pear, remove skin and core. Mash to pulp
1 Tbsp. sesame oil, plus more for finishing the dish
1 Tbsp. sesame seeds, plus more for finishing the dish
1# thinly sliced beef ribeye
1 large onion, sliced, divided in half
6 cloves garlic, finely chopped
3 green onions
2 Tbsp. sunflower oil (can substitute canola or vegetable oil)

Optional garnish- serve with kimchi and lettuce wraps

First, remove root end of green onions and cut them 3/4 from the bottom, cut the white parts in half lengthwise, then into 2-inch long pieces.  Chop the remaining green parts and reserve both separately on the side.

In a large mixing bowl combine soy sauce, mirin, sugar, pear pulp, sesame oil, and sesame seeds.  Add beef, half the sliced onions, garlic, and white parts of the green onions.  Mix well with your hands and marinate for 1 hour up to overnight in the refrigerator.

Heat your flame grill (use a screen so the meat won't fall through).  You can also use a skillet or cast iron pan on your cooktop.  Get skillet very hot (if using skillet, add a small amount of oil to pan and heat before adding beef).  Cook beef for 6-8 minutes.  Remove from heat and let beef rest 3-4 minutes.

Meanwhile, heat small skillet add sunflower oil and heat.  Add remaining sliced onions to hot oil and cook until edges brown slightly, 3-5 minutes.  Once done, place onions on serving platter, place bulgogi right on top of onions and garnish with sesame seeds, small amount of sesame oil, and the sliced green onions.  Serve with warm cooked white rice, kimchi (if desired) and lettuce wraps. Enjoy!

Weekly Menu 12/5-12/12

 Saturday
Shredded Chicken Tacos
Pico De Gallo

Chopped salad with Avocado, roasted corn, and tomato - Sweet-Lime Vinaigrette

Sunday

Slow Roasted Barbecue Pork Loin

Broccoli with Roasted Shallots

Baked Beans

Tator tots

Monday

Stir Fry Vegetables with Teriyaki

Cauliflower Rice with Green Onions

Tuesday

Carrot and Ginger Porridge with Sweet Potato

Broccoli with Red Onion and Oranges

Wednesday

Grilled Lemon and Herb Chicken

Spicy Oven Roasted Carrots

Sautéed Kale with Pistachios and Golden Raisins

Thursday

Oven Roasted Tilapia with Citrus Zest

Spaghetti Squash with Tomato and Parmesan

Asparagus with Roasted Garlic

Friday

"Steak and Red Wine Night"

Saturday

Lamb Kofta

Israeli Tomato-Cucumber Salad

Hummus and Pita

Sweet-and-sour chicken

Why go through the hassle of ordering and picking up Chinese food (or waiting for delivery). How many times have you tried a new spot and been disappointed? Here's a great version of sweet and sour chicken, got raved reviews and so easy to make. Enjoy!

Serves 4

Sauce

3/4 C. granulated white sugar

1/2 C. apple cider vinegar

1/4 C. Ketchup

2 Tbsp. Soy sauce

1 Tbsp. sesame oil

1 Tbsp. brown sugar

3 cloves garlic, minced

2 Tbsp. cold water

1 Tbsp. corn starch

 

Chicken

2 large boneless chicken breasts, skin removed and cut into 1” pieces

2 Tbsp. soy sauce

3 Tbsp. corn starch

Kosher salt and black pepper

4 Tbsp. Avocado oil or vegetable oil for frying

3 Tbsp. Green Onion, sliced thinly on the bias

2 C. Cooked white rice

Place cut chicken in a large ziplock bag.  Add soy sauce, salt and pepper to taste, seal and coat evenly.  Open bag, add corn starch, seal and mix well to fully coat chicken. Reserve.

In a sauce pan combine the first seven sauce ingredients.  Place over medium-high heat and bring to a boil.  In a small bowl combine water and cornstarch, stir and add to sauce.  Stir as sauce thickens, cook for 3 more minutes.  Turn off heat and reserve on the side.

Place large skillet or wok over medium-high heat, add oil and get hot.  Carefully add chicken in small batches as not to crowd the pan.  Cook, turning often until pieces are golden brown.  If needing to work in batches, remove browned chicken (reserving on a plate), wait a minute for oil to come back to temperature and continue to cook remaining chicken until all is beautifully golden brown.  Remove chicken and pour excess oil out of skillet into bowl to cool, then discard oil.  Return all of the chicken to skillet over medium heat, add sauce, coat well and cook for 3-4 more minutes.  Top with green onion, serve over rice or just by itself and Enjoy!

Braised Leeks with Fennel

When was the last time you had a leek?  I love these little guys!  A member of the onion family, leeks have a very mild onion flavor and when cooked they take on this beautiful buttery, creamy essence, yum!  Just make sure you wash them very well since they grow in sandy soil and there is a lot of grit in them. We are only going to use the white part for this recipe.  Make sure you reserve the green tops for another day.  They can be used to flavor soups, stocks, what ever cooked onions are used for.  I also use the greens to line a baking sheet and place fish, chicken, or meat on top when cooking.  It adds a mild onion flavor, delicious. I think once you discover these amazing Alliums, like me, you'll be hooked.  Enjoy!

serves 4

4 medium sized leeks, white part only (should only have about 2-inches of light green at top, leek should be 6-8 inches once green part removed)

4 cloves garlic, peeled and cut in half 

4 Tbsp. butter

1 C. beef bouillon, hot

2 large Tbsp. Fennel fronds (in a pinch, fresh dill can substitute)

Kosher salt and fresh cracked black pepper 

Preheat the oven to 375°F

Trim off root end of each leek, slice lengthwise.  Wash under running water, gentle separating each layer to remove the sandy grit that hides inside.  Reserve.

Using a tablespoon of the butter, grease the bottom of a baking dish or casserole. Place leeks in dish cut side up. Sprinkle cut garlic and fennel on top of leeks.  Take the remaining butter and dot the top of the leeks.  Season with salt and pepper.  Carefully pour the hot bouillon around the leeks, only use enough so leeks are submerged halfway.  Seal in foil and place in hot oven, cook for 45-50 minutes.  

Remove from oven, carefully remove foil, serve and enjoy!

Balsamic and Honey Roasted Carrots

Balsamic vinegar and honey is one of those classic combinations, I love it with these carrots.  If I can find them, I like the multi-colored variety, it added a beautiful color to the plate.  Roasting brings out a caramel, almost nutty quality to the carrots and the sweetness of the honey mixed with the subtle bite of the vinegar is terrific.  Don't forget the lemon zest to finish the dish, it's bright punch really makes a difference and elevates the dish.  Enjoy!

serves 4

1# Carrots, washed and cut into 2" pieces

2 Tbsp. Olive oil

2 Tbsp. Balsamic Vinegar

2 Tbsp. Honey

1 Tbsp. Lemon zest

1 Tbsp. chopped Italian parsley

Kosher salt and fresh cracked black pepper, to taste

Preheat oven to 400°F

On baking sheet spread out carrots, toss with oil and season generously with salt and pepper.  Put in hot oven and cook, turning every 15 minutes.  This will take 40-50 minutes, you are looking for the carrots to be just about fork tender.  Carefully remove from oven, drizzle vinegar and honey on carrots and place back in the oven for 5-7 minutes.  Remove and sprinkle with lemon zest.  Taste and correct seasoning with salt and pepper, top with chopped parsley.  Serve and Enjoy!

Salmon with Horseradish, Dill, and Capers

I made this for dinner last night, serving the fish with braised leeks, roasted carrots, and sautéed Swiss Chard.  The mixture of horseradish and caper roasted on top of the fish was excellent.  And, the punch of dill made a very nice compliment.  These are classic flavors for the salmon to drink up.  Enjoy!

makes 4 servings

Sauce-

4 Tbsp. Japanese Mayo (can substitute regular)

2 Tbsp. Fresh Dill, chopped

1 Tsp. sugar

1 Tbsp. fresh Lemon juice

1 Tbsp. Dijon mustard

Kosher salt and fresh cracked black pepper, to taste

Fish-
2# Salmon fillet, skin on
2 Tbsp. prepared Horseradish
3 Tbsp. Capers, drained and chopped
2 Tbsp. chopped fresh Parsley
3 Tbsp. Olive oil, plus extra for fish
1 Tbsp. chopped Shallots

1 tsp. finely chopped garlic

Kosher salt and fresh cracked black pepper

Parchment paper

Preheat oven to 400°F

First make the sauce by combining all sauce ingredients in a small bowl and hold in refrigerator. (this can be done the night before if you wish)

Line a baking sheet with parchment paper, drizzle a little oil on paper.  Set fish, skin side down on oiled baking sheet, season with salt and pepper and set aside.  In a mixing bowl combine the rest of  the ingredients, mix and top the fish with mixture.  Place fish in hot oven and cook for 10 minutes.  

Now, turn broiler on and carefully move fish to top oven shelf under broiler.  Cook for another 3-4 minutes so top gets a lovely golden brown.  Remove fish, let rest for 5 minutes.

Serve with Dill sauce and Enjoy!

Weekly Menu

 Monday-

Roasted Mushrooms, Spinach, and Delicata Squash Pasta

Green Leaf Salad, Creamy Garlic Dressing

Tuesday-

Oregano and Lemon Grilled Chicken

Hummus with Vegetables

Grilled Zucchini Squash

Wednesday –

Oven Roasted Salmon with Capers

Broccoli with Red Onion

Thursday-

Vegetable Chili

Jalapeno Corn Bread with Maple Butter

Friday-

Steak and Red Wine Night

Saturday-

Balsamic and Honey Glazed Chicken

Sweet Potato Fries with Green Onion

Broccoli with Garlic and Parmesan

Sunday-

Slow Roasted Baby Back Ribs

Grilled Zucchini and Roasted Tomato Vegetable Medley

Baby Green Salad with Sweet Mustard Dressing, Crispy Jalapenos and Onions

Oven Roasted Tilapia with Shrimp and Spinach Stuffing

 serves 4 people

4 Tilapia fillets, rinsed, then dried with paper towel
2 Tbsp. Olive oil
1 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Paprika
Salt and white pepper, to taste (black pepper works fine also)
Squeeze Fresh lemon juice
 
Stuffing:
8 oz. Shrimp, peeled and deveined, minced (shells reserved for sauce)
1 Tbsp. olive oil
2 Tbsp. Onion, minced
1 clove garlic, minced
2 Tbsp Celery, small diced
2 Tbsp Green Bell pepper, small dice
2 C. firmly packed fresh cleaned spinach
¼ C. white wine
½ C. Fresh breadcrumbs + extra for topping
1 Tsp. Dijon mustard
2 Tbsp. Mayonnaise
1 Tsp. Old Bay seasoning
¼ C. Parmesan
¼ C. Colby Jack cheese
 
Sauce:
1 Tbsp. olive oil
1 Shallot, sliced thin
¼ C. white wine
Shrimp shells from shrimp for stuffing
2 sprigs fresh thyme
1 C. clam juice
½ C. butter
Salt and pepper (white pepper if you have), to taste
 
Preheat oven to 400° F.
 
In a sauté pan, heat olive oil over medium high heat.  Add onions, celery, and green pepper.  Sweat until soft, 4-5 minutes.  Add garlic and cook another minute. Increase heat to high and add spinach and wine.  Cook until spinach has wilted and released its liquor.  Continue to cook until most of the liquid has cooked off but spinach is still moist.  Remove from heat and transfer to large mixing bowl.  Stir and allow to cool for 5-10 minutes.  Add shrimp and rest of ingredients.  Mix well, reserve on the side.
 
Prepare a large sheet tray with parchment paper on the bottom.  Drizzle some of the olive oil on the paper and lay the fish (dark line of the filet side down) on oiled paper. Season top of the filets with salt and pepper, onion, garlic powder, and the paprika.  Squeeze lemon juice over fish.  Take the stuffing and top each filet with an equal amount.  Gently press stuffing down onto top of fish.  Sprinkle a little extra breadcrumb on each filet and drizzle with olive oil.  Place in hot oven for 20 minutes. Once done and golden brown, remove and let rest for 5-10 minutes, then serve with sauce.
 
 
While fish is cooking make your sauce.  In a small saucepan heat oil over medium heat.  Add shallots and shrimp shells, cook until shallots have softened, and shells have turned a ruby pink.  Increase heat to high, add wine and clam juice, reduce by half.  Lower heat to medium and add thyme sprigs and continue to cook for 8-10 minutes. Strain sauce base into new pan, discard solids and over very low heat whisk butter into strained reduction a little at a time making an emulsified sauce.  Correct seasoning with salt and pepper.  Reserve sauce on the side warm, do not boil or it will separate. Serve with fish, enjoy!

Oven Roasted Tilapia with Potato Chip Crust, Grilled Summer Vegetables

Though I'd add some crunch to a fish we already love, really enjoyed how it came out.  I then served it on a bed of grilled vegetables that I dressed with a little balsamic vinaigrette, accompanied with a great glass of chilled French Sauvignon Blanc and this just became a go to summer recipe.  Enjoy! 

Serves 4

4 Tilapia fillets
1/2 cup crushed potato chips
2 Tbsp. grated Parmesan cheese
2 Tbsp. Mayonnaise
1 tsp. each onion powder, garlic powder, paprika
Kosher salt and fresh ground black pepper, to taste
2 Tbsp. olive oil

Vegetable Medley-

1 bunch Swiss Chard, leaves only, stems removed and retained for another day
3 Zucchini squash, washed and sliced into 1" strips length-wise
2 Red Bell Pepper, washed, stem and seeds removed, cut into quarters
12 Cherry Tomatoes, washed and put onto wooden skewers 
2 Tbsp. Balsamic Vinegar
3 Tbsp. Olive oil
1 Tbsp. fresh Lemon Juice
1 clove Garlic, peeled and minced
2 Tbsp. minced green onion
Kosher salt and fresh ground black pepper, to taste

Preheat oven to 400°

Preheat grill, medium high heat.

Place vegetables on a large rimmed baking pan.  In a small bowl prepare vinaigrette for vegetables.  Put vinegar, lemon juice, minced garlic and green onion in a small bowl.  Whisk in oil and season to taste with salt and pepper.  Toss vegetables in vinaigrette right on the baking sheet.  Reserve on the side and prep your fish.

Prepare a rimmed baking sheet with parchment paper, drizzle a little olive oil on the parchment and then place the fish down (rounded side facing up).  Season with spice blend, salt and pepper.  Spread each fillet with some mayonnaise, then sprinkle with Parmesan cheese and top with crumbled potato chips.  Drizzle a little olive oil over the top and place in hot oven.  Cook for 20 minutes until fish is done, but still moist.  While fish cooks grill your vegetables.

Take dressed vegetables to the hot grill.  Place all on the grill except the swiss chard and grill until tender, turning often, about 12-15 minutes. The tomatoes will only need about 7-8 minutes  Once zucchini and peppers are almost done, add swiss chard to grill for last 2-3 minutes, turning often.  Remove cooked vegetables and adjust seasoning with salt and black pepper.  Roughly chop (fork sized bites) everything except the tomatoes, reserve warm.

Once fish is done serve with the vegetables.  I like to plate with grilled vegetables as a bed, fish on top and drizzle each plate with some extra virgin olive oil and a grind of black pepper.  Enjoy!

Restaurant styled Chopped Salad

Last night I put together this salad, which will look like an "everything but the kitchen sink", but it was awesome (if I should say so myself).  I topped it with a  piece of beautifully seared Salmon, delish!! But, you could serve on it's own or any other protein that strikes your fancy.  Be creative and have fun with it, remember it's just salad people!  

Salad mix

2 C. Romain lettuce

2 C. Red leaf lettuce

1/3 C. each of the following;

Red onion, small dice

Kalamata olives, pitted and sliced

Pepperoncini’s, stemmed and sliced

Sunflower seeds

French’s fried onions

Cannellini beans, drained and washed

Grape tomatoes, halved

canned beets, small diced

canned artichokes, sliced

Mushrooms, small diced

Fuji Apple, small diced

Dressing

¼ C. rice wine vinegar

Juice of halve fresh Lemon

2 Tbsp. Honey

1 Tbsp. Capers

1 clove Garlic

1 Tbsp. fresh Parsley

1 Tsp. Oregano

1 Tsp. Dill

1 green onion

2 Tsp. Dijon mustard

¼ C. Olive oil

½ C. Vegetable oil

S&P to taste

Garnish

Parmesan cheese, finely grated

Green onion, sliced thinly

Combine all dressing ingredients in a blender or large measuring cup, if using a wand mixer.  Process until emulsified and smooth.  Taste and correct seasoning.

Wash lettuces with very cold water and spin dry, chop to desired size.  Transfer to a large mixing bowl and add other salad ingredients.  Drizzle desired amount of dressing on salad mix and mix well. Plate portions in large bowls and top with Parmesan cheese and green onion (I like lots of fresh ground black pepper).  Serve and enjoy!

Peanut Noodles with Vegetables

So, Mondays are "meatless" in our house and I was feeling like Chinese. If you want this to be truly vegetarian, you can swap out the beef broth for vegeatable broth, water, etc.  This preparation is all about the prep, if you've got everything ready to go ahead of cook time, this goes really quickly.  Obviously, you could easily add other vegetables or any protein of your choice to this and it would be terrific.  I know it looks like a lot of ingredients, but the outcome is as good as any Chinese restaurant I've been to.  Enjoy!

4-6 servings

2 Tbsp. Avocado oil
1 onion, sliced thinly
2 stalks celery, sliced thinly
1 carrot, sliced thinly
1 cup shiitake mushrooms, thinly sliced
2 zucchini squash, seeds removed then sliced thinly
1 head broccoli, florets only- cut small

3 cloves garlic, peeled and minced

1-inch piece fresh ginger, peeled and minced

1 Tbsp lemongrass paste

2 eggs, scrambled, cooked, chopped and cooled
1# spaghetti, cooked al dente then cooled and tossed with drizzle of oil
Salt and pepper, to taste

Sauce-

1/2 C. Beef broth
3 Tbsp brown sugar
1/4 C. Soy sauce
1 Tbsp Fish sauce
1 Tbsp Rice wine vinegar
2 Tbsp peanut butter
1 - 2 Tbsp sriracha
1 tsp Dark sesame oil

Garnish-

1/4 C. Chopped roasted peanuts
1/4 C. chopped fresh cilantro
Toasted Sesame seeds
3 green onions, sliced thinly
Red chili flakes (optional)

In a large mixing bowl combine all sauce ingredients and reserve to the side.

Place large skillet over medium high heat and add avocado oil.  Once hot add onion, carrot, and celery, cook until they start to turn translucent 4-5 minutes.  Add mushrooms, stir and cook for another 3-4 minutes or until mushrooms start to release their liquid.  Now add broccoli, stir and cook until the florets turn vibrant green, about 2-3 minutes.  Add garlic, ginger, and lemongrass and cook for another minute; add zucchini squash, stir and add reserved sauce.  Let come back to temperature, about a minutre and add noodles, stir to coat well and continue to cook, letting liquid reduce and thicken.  Check broccoli (vegetable needing the longest to get tender) to make sure they are al dente.  Then add chopped scrambled eggs and cilantro, stir to incorporate.  Taste and correct seasoning with salt and pepper.

Serve hot on a platter; top with peanuts, sesame seeds, and green onion.  If you want to kick up the heat add red chili flake and serve.  Enjoy!

Mexican Chicken, Corn and Black bean Stew

The weather is changing, nights are getting pretty cold and a good hot, stick to your ribs stew is always welcome at the table.  I made this last night to harken back to summer with it's warm Mexican spices and tender black beans and corn.  I served with blue corn chips and a torn red romaine salad with a lime-avocado dressing.  Enjoy!


Serves 4 



4 Tbsp+ olive oil

2 Chicken breasts, trimmed of fat and cut into 2-inch cubes

1 yellow onion, peeled and diced

4 cloves garlic, peeled and minced

1 Jalapeño pepper, stem and seeds removed, minced

1 Tbsp Chipotle in Adobo, chopped (this can be very spicy, so add less or more to taste)

1 15 oz. can chopped tomatoes 

2 ears Corn, husk removed and kernels cut from cob (Frozen works just as well)

1 15 oz. can Black beans, drained and rinsed

1/2 C. Apple cider

juice of 1 lime

1/2 C. Cilantro, chopped 

2 bay leaves

Spice mix:

 2 Tbsp. Garlic powder

 2 Tbsp. Onion powder

 1 Tbsp. Smoked paprika

 1 Tbsp. Oregano 

 1 Tbsp. Cumin

 1 Tbsp. Chili powder

 1 tsp. Salt and ground black pepper

1 Tbsp soft butter

1 Tbsp flour



Garnishes

Sliced avocado

Sour cream

thinly sliced green onion



Place cubed chicken in large mixing bowl, add 2 Tbsp oil and half the lime juice, season generously with spice mix; mix well and reserve on the side at room temperature for at least 30 minutes. 



Please a large heavy bottomed pot on range top (I like to use glazed cast-iron) over medium high heat. Once hot, add remaining oil. As soon as oil starts to smoke, carefully start adding chicken, being careful not to crowd the bottom of the pot. Sear all sides until browned, approximately 3 to 4 minutes. Remove seared pieces and reserve on a play on the side. Repeat this step until all chicken has been seared. Reduce heat and add onions and jalapeño pepper, stir and cook for 3-4 minutes until vegetables start to soften. Add garlic, stir and cook another minute. Add chipotle and tomatoes, cider, corn kernels, and bay leaves. Add chicken and any juices from the plate back to pot  Stir, increase heat until mixture boils. Reduce heat to simmer; add black beans, the rest of the lime juice and spice mix. Cover and cook slowly for 20 minutes until chicken is fully cooked and corn is tender. 



Meanwhile, in a small bowl combine butter and flour and with a fork mix together so flour is completely incorporated into the butter (congratulations you’ve just made a classic French Beurre manie for thickening without lumps). Add beurre manie to stew, stir to incorporate, add cilantro and cook another 10 minutes. Taste and correct seasoning with salt and ground black pepper. Remove and discard bay leaves.  Serve stew over rice (I served it over roasted spaghetti squash) and garnish with avocado slices, sour cream and thinly sliced green onion. Enjoy!

Swiss Chard and Mushrooms with Mustard Sauce

I really like the ways theses greens and earthy mushrooms match with the sweet-sour play of the mustard and sugar in this preparation.  I matched this with a spinach stuffed chicken breast and it worked beautifully.  Enjoy!  

2 Tbsp. Olive oil

4 cups Swiss chard washed, stems thinly sliced, leaves shredded

1 C. Portabella mushrooms, washed, sliced

1/2 cup diced sweet onion

2 cloves garlic, peeled and minced

2 Tbsp. yellow mustard (can substitute Dijon if you prefer)

2 tablespoons of sugar

1 Tbsp. cider vinegar

1/4 C. Chicken stock

Salt and pepper, to taste



Place large pot over medium high heat. Add olive oil and get hot. Add onions and cook for 4-5 minutes until translucent. Add stems of the Swiss chard and mushrooms. Season with a pinch of salt to help mushroom release their liquid, stir and continue to cook until mushrooms are soft, about 10 to 15 minutes. Add garlic and chard leaves, stir; add remains ingredients, stir to incorporate. Lower heat, cover and cook until sauce has thickened and vegetables are soft, about 10 more minutes. Taste, correct seasoning with salt and pepper. Serve and enjoy!

Braised Spanish Pork with Chorizo, Tomoato and Chickpeas

I had some left-over, already cooked, barbecue baby back ribs from the weekend, so I decided to make a Spanish inspired stew served over rice.  This made a tasty, comfort-styled dinner that was terrific for warming us up on this cold autumn evening.  Don't have left-overs, no worries use boneless country pork ribs (please note cook time is 2 1/2 hours if raw).  The recipe below assumes they are in their raw state.  If using cooked left-overs add to stew once thickened and then cook for 5 minutes just to heat up and meld into the dish. I served with a simple leaf lettuce salad tossed with a honey-lemon and thyme dressing. Enjoy!

Serves 4

2 Tbsp. Olive oil
1/2 C. yellow onion, diced
1/2 C. Red Bell pepper, diced
1 large clove garlic, peeled and minced
1 1/2# Pork Rib Meat (boneless country ribs work great for this)
4 oz. ground chorizo sausage
1 C. chopped stewed canned tomatoes with juice
1/2 C. dry white wine
2 Tbsp. flour
1/2 C. Chicken stock
1 Tbsp. paprika
1/4 tsp. Cinnamon
1/8 tsp. Nutmeg
1 bay leaf
1 can chickpeas, washed and drained
1/2 C. chopped cilantro
kosher salt, to taste
fresh cracked black pepper, to taste

Heat a large heavy-bottomed pot over medium-high heat; add oil and get hot.  Season pork ribs liberally with salt and black pepper, add to pot and sear on all sides until browned, about 6-8 minutes.  Remove ribs and reserve on a plate on the side.  Carefully discard the fat from the pot.  Replace pot on stove and reduce heat to low; add chorizo.  With a kitchen spoon break up sausage and brown; once nicely browned use a slotted spoon and remove sausage, add to rib meat and reserve.
Increase heat to medium-high and add onions and bell pepper.  Stir and cook until vegetables start to wilt, about 5 minutes.  Add garlic; stir and cook until fragrant, about 1-2 minutes.  Add flour and stir to incorporate well.  Let cook, stirring often for about 5 minutes.  Add wine, tomatoes, rib meat, sausage and any juices from the plate to the pot.  Add paprika, cinnamon, and nutmeg, and bay leaf, stir. Then add enough chicken stock to just cover the ribs.  Cover pot and cook until rib meat is tender 2-2 1/2 hours.  Check a few times during the cooking to make sure there is enough liquid, you may need to add some additional stock.

Once meat is very tender, remove with slotted spoon and reserve on the side.  Once cool enough to handle break into fork-sized pieces.  Check the consistency of the liquid in the pot.  If too thin, increase heat and reduce to thicken.  If too thick, add small amounts of stock to get to a stew-like consistency.  Once to your liking, remove and discard bay leaf, add chickpeas and return meat to pot.  Add cilantro and correct seasoning with salt and pepper to taste. Stir to incorporate let warm for five more minutes.  Serve over rice and enjoy!

Cauliflower Tator Tots

I'm always looking for ways to substitute vegetables for carbs in our diet.  Being wheat intolerant, I've cut out bread and pasta out of mine (very sad, I know but mother nature can be cruel).  This is a fun preparation that was surprisingly satisfying (no, nothing will take the place of the real thing), but if you are looking for something a little bit healthier, this works nicely.  Enjoy!


1 head cauliflower, broken up into medium florets
1 medium onion, diced fine
1 Tbsp. olive oil
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
Salt and pepper, to taste

Preheat oven to 425°F


Line a sheet tray or cookie sheet with parchment paper and spray with Pam, reserve.

Put olive oil in a skillet and heat. Add onions and stir frequently until they start to become golden in color. Remove from heat and reserve on the side.

Heat a large pot of salted water and bring to the boil. Carefully put cauliflower into the water and cook until tender, about 8 to 10 minutes. Drain and place in a large mixing bowl to cool. Once cauliflower can be handled, either using a potato masher or food processor, mash. To the mashed cauliflower add Parmesan cheese, cooked onions, egg, and Panko breadcrumbs. Season with salt and pepper to taste.

Roll out some plastic wrap and lay flat on the counter. Place some of the mixture on the wrap and roll into a 1-inch log. Unwrap then with a knife cut tots. Place tots on your prepared sheet tray and put into the hot oven. Let cook for 20 minutes then remove and carefully turn the tots. Place back in the oven for another 10-15 minutes, tots should be browned and crispy. Remove and serve with ketchup, dill yogurt or ranch dressing. Enjoy!

Butternut Squash, Bacon, and Goat cheese Frittata

Monday's are meatless (mostly) in my house and this week I served up a frittata (fancy name for omelette).  I did use bacon in the dish, but it can be omitted (a shame, but can do it).  This time of year I also like to incorporate the beautiful squashes available that the Fall harvest has for us.  I served this with a baby greens salad tossed in a honey-lemon vinaigrette.  With the addition of the potatoes this was very tasty and satisfying as a (mostly) "Meatless Monday" dinner.  Enjoy!

Serves 4

8 eggs, room temperature and scrambled in a bowl
1/2 sweet onion, skin removed and chopped fine
1 clove garlic, peeled and chopped minced
1/2 C. defrosted frozen chopped spinach (I've used kale or swiss chard to substitute)
4 oz. Bacon, coarsely chopped
4 Tbsp. olive oil
3/4 C. Butternut squash, diced small
1/4 C. Yukon gold potatoes, diced small
4 oz. Goat cheese, rough crumble
1 Tbsp. fresh thyme, finely chopped
salt and fresh cracked black pepper, to taste
Crusty Bread to serve with

Preheat oven to 425°F

In a mixing bowl combine squash and potatoes.  Drizzle with 2 Tbsp. olive oil and toss well.  Season with salt and pepper.  Transfer to a baking sheet (I like to use parchment paper on the bottom of the rimmed sheet).  Place sheet in oven and roast vegetables for 20 minutes until browned and cooked through.  When done, remove and reserve on the side.  Now, turn oven to high broil.

While waiting on vegetables to roast, heat a large non-stick pan (with oven safe handle) over medium heat.  (If you don't have an oven safe pan, no worries.  Don't use the broiler, you will cook entire dish on top of your range)  Add remaining olive oil to warm, add bacon and cook to golden brown, about 8 minutes.  With slotted spoon remove browned bacon and reserve on the side.  Add onions to hot pan, stir and sauté until translucent, about 4 minutes.  Add garlic, cook for a minute, stir and add spinach. Add cooked squash-potato mixture and cooked bacon to pan, stir and add scrambled eggs.  Add thyme and season with salt and pepper.  Stir to incorporate.  Let heat for a minute or two to set the bottom.  Dot the top of frittata with goat cheese and place pan under the broiler for 3-4 minutes.  You are looking for frittata to expand and cheese to get golden brown.  Once done, remove and let rest for a couple minutes.  Serve with crusty bread and Enjoy! (this can also be served at room temperature)

Tilapia Scampi

(4) 6 oz. filets Tilapia, rinsed and patted dry (any firm white fish could substitute)

½ stick Butter

2 Tbsp. Olive Oil

8 cloves Garlic, peeled and halved

1 Tbsp. minced fresh garlic

1 Tbsp. Flat leaf Parsley, chopped fine

1 Tbsp. Fresh Lemon juice

¼ C. Dry White wine

Pinch red chili flake

Salt and fresh cracked black pepper, to taste

Warm Crusty Bread



Preheat oven to 400°F



Drizzle rimmed baking sheet with olive oil, place fish on top of oil and reserve in the refrigerator.

Heat medium pan over medium heat.  Add butter and melt.  Add garlic and poach for 5 minutes until garlic becomes fragrant, but be careful not to brown.  Increase heat and add wine, reduce volume by half, then add parsley, lemon juice, chili flake, salt and pepper.  Remove from heat and with slotted spoon remove garlic halves.  Remove fish from refrigerator and pour butter mixture over fish, sprinkle with minced garlic.  Place into oven and cook until fish turn translucent, about 15 minutes.  Remove and let rest for 5 minutes.  Plate, spooning butter sauce over fish.  Serve with bread so you're able to soak up the buttery sauce and enjoy!

Menu 10/14-10/18

Monday-
Butternut Squash, Bacon and Goat Cheese Frittata
Baby Green Salad with Celery Root, Tomato, tossed in a Lemon-Honey Vinaigrette

Tuesday-
Tilapia Scampi
Spaghetti Squash and tomato concasse
Sautéed Swiss Chard, Celery Root and Raisins

Wednesday-
Brined and Grilled Pork Chops with Apple sauce
Oven Roasted Carrots with Thyme and Honey
Oven Roasted Asparagus

Thursday-
Cedar Planked Salmon with Shallot Butter
Sauteed Kale
Delacatta Squash with Shallots and Maple Syrup

Friday-
Aged NY Strips with Roasted Mushrooms
Cabernet Demi-glace
Roasted Brussels Sprouts with Balsamic Glaze
Sweet and Spicy Carrots