Not just your Fiesta Bowl Chili

Ingredients:

3 TBS olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1 bell pepper, chopped
1 1/2 lbs ground bison
2 cloves garlic, chopped
1/4 cup Riunite Lambrusco
2 - 14.5 oz cans Delmonte chili style tomatoes
2 - 14.5 oz cans Delmonte diced tomatoes
2 - 16 oz cans chili beans
1 tsp Louisiana Hot Sauce
1 TBS chili powder
1 TBS cumin
1/4 cup fresh cilantro leaves
1/2 tsp sea salt or to taste

Topping Garnish:
1 cup sour cream
1 cup Habanero Cheddar, shredded
1/4 cup each:
chopped onion
fresh cilantro leaves
chopped bell pepper
chopped cucumber
sliced cherry tomatoes

Directions:

1.  In large cast iron skillet heat oil on medium/high heat. 
2.  Add celery, onions and peppers.  Sautee for 8-10 mins or until starts to brown. 
3.  Add bison and garlic.  Stir.  Saute until meat turns brown.  Approx. 10 mins.
4.  Deglaze pan with wine, stir.
5.  Add all cans of tomatoes, beans, hot sauce, chili powder, cumin and cilantro.  Season with salt.  Black course pepper is optional.  Stir and simmer for 25-30 mins.
6.  Serve in bowl.  Garnish with favorite toppings.  Season top with sea salt.

Serves 6

Caramelized Ruby Red Salmon Steaks with Dill Sauce

Ingredients:
1/2 lb bacon, fried (reserve grease)
1/2 cup Ruby Red Grapefruit Juice (plus 4 TBS)
3 TBS honey
4 Salmon Steaks
1 bag fresh spinach
1/2 cup sour cream
2 TBS fresh dill



Directions:

1.  Fry bacon in medium size non-stick skillet on medium/high heat.  Remove from pan, cover.  Reserve grease in small bowl.
2.  In same skillet with some bacon grease add 1/2 cup grapefruit juice and honey.  Stir and heat on medium heat for 1-3 mins.  Will start to caramelize. 
3.  Add Salmon Steaks to skillet.  Season with salt and pepper.  Cook on both sides for approx. 4-6 minutes or until done.  With tongs, gently flip and completely cover salmon with caramelized sauce.  Remove and place on serving dish.  Cover
4.  Add 2 TBS grapefruit juice to skillet, crumbled bacon and spinach.  With tongs, toss to slightly wilt spinach.  Season with salt and pepper.
5.  To make Dill Sauce:  In small bowl add sour cream, dill and 2 TBS grapefruit juice, season with salt and pepper.  Stir.

Makes 4 servings

Ginger Lemongrass Seafood Soup

My inspiration for this dish comes from my Asian Market, which I visit often.  Since I have had to go gluten free, due to health reasons, I find it so comforting to know I can still create, cook and eat many dishes.  This, is my version of Asian Seafood Soup I used from ingredients, I usually keep in stock.

This broth is so exceptionally good and so easy to make.  This does not require a lot of expensive seafood.  The hardest part of this dish is having to ask the Seafood Market Guy to weigh and package small amounts of each seafood.  So take a walk through your Asian Market and see what you can come up with!!!

Ingredients:

2 cups sweet onion, chopped

2 cups celery, chopped

4 cloves garlic, chopped

12 cups water

1/3 cup carrots, slivered

1 TBS ginger paste

1 TBS lemongrass paste

1 tsp chili paste

1/4 cup oyster sauce

1 dozen little neck clams, brushed clean

1/2 lb each of peeled, deveined large shrimp and sea scallops

1/2 cup scallions, sliced

1/2 cup sliced mushrooms, thin

10 sprigs cilantro or picked leaves

salt and pepper, to taste

Directions:

1.  Add onions, celery and garlic to large pot with water.  Season with salt and pepper.  Simmer on medium heat until veggies are soft.  Approx. 30 mins.  Drain liquid well from veggies, reserving the liquid.  Return liquid to pot. (use veggies or part, or discard)

2.  Add carrots, ginger, lemongrass, chili and oyster sauce.  Stir.  Simmer on medium heat for additional 15 mins.  Season with salt and pepper, to taste (If needed)

3.  Add clams to pot.  Cook until clams open.  Approx. 10 mins

4.  Add shrimp and scallops.  Cook for additional 5-10 mins depending on size.

5.  Put in serving bowls.  Top with scallions, mushrooms and cilantro.







Italian Guacamole with Pizza Strips

Mix together in medium size bowl:

1/2 cup roasted eggplant
2 avocados, cubed
1 garlic clove, chopped fine
1/4 cup sun dried tomatoes (packed in oil) drained
1/2 cup cannellini beans
1/2 cup artichoke hearts, chopped
1 TBS jalapeno peppers, chopped fine
2 TBS sweet basil, chopped
1 lime, zested and juiced
1/4 tsp sea salt
1/4 tsp course black pepper
1 large preparred pizza crust
3 TBS oil from sun dried tomatoes
2 TBS parmesan cheese


Directions:

1.  Cut a few slices of eggplant with skin (for color). Season with salt and pepper.  Bake in oven or toaster oven on 375 degrees until starts to brown. (Approx. 15 mins)  Let cool, dice and place in medium size mixing bowl.
2.  To mixing bowl add avocados, garlic, sun dried tomatoes, cannellini beans, artichoke hearts, jalapeno peppers, basil, lime zest, lime juice, salt and pepper.  Toss.  Serve warm or refrigerate.
3.  Spread oil from sun dried tomatoes on pizza crust.  Sprinkle parmesan cheese.  Season with salt and pepper.  Bake until crispy in 375 degree oven. (approx. 10 mins).  Slice into pizza rectangles. 

Ocean's Away Ruby Red Drumettes

2 1/2 - 3 lbs drumettes
2 cups Ruby Red Grapefruit Juice, (plus 1/2 cup for sauce)
4 cloves garlic, chopped fine (reserve 2 cloves for sauce)
1/4 olive oil
4 TBS butter
2 TBS Tahini paste
1 tsp jalapeno pepper, or to taste
3 TBS brown sugar
1 TBS honey
1/4 cup cilantro, plus extra for garnish
1 tsp ginger paste
4 TBS soy sauce
1/4 cup water
2 TBS sesame seeds, optional
1 cup blue cheese dressing (or other dipping sauce)

1.  In medium size deep bowl add drumettes, 2 cups grapefruit juice and 2 garlic cloves.  Season with salt and pepper.  Cover and refrigerate for 4-8 hours. 
2.  Preheat oven to 450 degrees.  Remove from refrigerator, drain.  Pat dry with paper towels.  Add oil, salt and pepper, toss.  Place on large sheet tray.  Bake in oven for approx. 30 or until done. 
3.  To make sauce:  In small sauce pan on medium/low heat add butter, 2 cloves garlic, Tahini paste.  Stir, dissolving Tahini paste. 
4.  Add jalapeno sugar, honey, cilantro, ginger, soy sauce.  Season with salt and pepper, as needed.  Stir and simmer for 5- 10 mins.  Sauce will start to thicken.  Add water to thin out, as needed.
5.  In clean medium size bowl add chicken and sauce, toss to coat.  Place in serving dish.
Garnish with sesame seeds, cilantro and chopped jalapeno peppers, optional.

Serve with favorite dipping sauce

Serves 4










Frugal cooks can put the leftover marinade to use as a sauce, but it must first be boiled for five minutes to destroy any harmful bacteria. Of course, this boiling process will render it useless as a tenderizing marinade, but it can still impart some flavor as a sauce. Alkalines leaked from the first marinated food will interact with the acids to diminish the sharpness or acidity of the original marinade. 

Baked Goat Cheese Crepe Ravioli with Pancetta Sauce

Sauce:
1/2 lb pancetta, chopped and sauteed in 2 TBS olive oil (Reserve some for garnish)
2 cloves garlic, chopped
1/4 cup onion, chopped fine
1/4 cup fennel, chopped fine
1 can crushed tomatoes
salt and pepper, to taste
1/4 cup fresh chopped basil
2 TBS grated Romano cheese, plus extra for topping

Directions for sauce:
1.  Sautee pancetta on medium/high heat in medium size skillet with oil until crispy.  Add garlic, onions, fennel, stir.  Sautee for 10 minutes, stir.  Season with salt and pepper.  Add crushed tomatoes, basil and cheese, stir.  Reduce temperature to medium and cook for additional 15 - 20 mins. 

Crepes:
3 eggs, beaten
1 cup flour
1 cup water
20 TBS goat cheese

Directions for crepes:
1.  In medium size mixing bowl add eggs and flour.  Add water little at a time while whisking.  Make sure to whisk out all lumps of flour until smooth.
2.  In small non stick pan spray with cooking spray (repeat this method for each crepe).  Heat on med/high heat.  Laddle small amount (approx 1/4 - 1/3 cup) of batter into center of pan.  Swirl pan around to thin out crepe.  Place back on burning and cook until crepe becomes loose from pan when gently shaking it.  Place each crepe between wax paper to prevent from sticking together.  Repeat crepe process.
3.  Fill each crepe with 2 TBS goat cheese. Top goat cheese with chopped parsley, salt and pepper.  Fold each end of crepe to seal.  Place folded side down in baking dish with tomato sauce.  Bake for 20 - 25 mins.  Makes approx. 9-10 crepe ravioli.

Ruby Red Poached Salmon

I had the opportunity to visit a local Orange Grove the other day, with my beautiful Granddaughters, Liliana and Bella. As I did, when my children were little, we walked around exploring all the different types of fruits and had many samples. I asked the girls to pick one item, that we would return home and use, in a special dish we would create. They couldn't resist the sweet taste of the fresh squeezed Ruby Red Grapefruit juice. That is when I came up with the idea to use salmon, since I knew it worked well in my orange juice recipe. The girls were amazed to see how easy this recipe was to make.

INGREDIENTS

• 1pound 4 oz salmon fillet pieces
• 1cup Ruby Red Grapefruit juice, fresh squeezed
• 1teaspoon fresh ginger, chopped or puree
• 3tablespoons local honey

1.

In a small non-stick skillet pan on high heat add grapefruit juice, ginger and honey. Season with salt and coarse black pepper. Stir well. Reduce liquid down by about 1/2 (approx. 10 mins). Liquid will become thickened. Reduce heat to medium.

2.

Season salmon steaks with salt and coarse black pepper. Add salmon, skin side down to skillet. Poach in liquid until you see the salmon starting to cook and change color in center. Flip salmon over and poach other side. Liquid will be thickened and start to caramelize. Cook for approx. 7-9 mins depending on thickness

Ricotta Asiago Cheesecake with Strawberries and Balsamic Reduction

8 oz Il Villaggio Ricotta Salata Toscanella
4 oz butter, room temperature
1/2 cup milk
6 egg yolks, beaten
1/4 tsp salt
1 tsp vanilla
1 TBS lemon juice
2/3 cup flour
4 oz Il Villaggio Asiago D'Allevo Vecchio, shredded
6 egg whites
1/4 tsp cream of tartar
3/4 cup white sugar
Powdered Sugar for dusting


Directions:

1.  Preheat oven to 350 degrees.  Grease and flour a 12 inch round spring form pan.
2.  In large bowl whisk together ricotta and butter until blended well.  Add milk, whisk to combine.
3.  In two small bowl separate egg yolks from egg whites.  Beat yolks and add to large bowl with salt vanilla, lemon juice, flour and Asiago.  Whisk well.
4.  In medium size bowl or kitchen aid mixer add egg white, cream of tartar and 1/4 cup white sugar.  Mix until firm peak forms.  (Approx. 5 mins) Add remaining sugar and continue mixing for additional 1-2 mins.  Add to large bowl and fold egg whites into cheese batter until completely combined.
5.  Pour into spring form pan.  Bake for approx. 45 minutes or until set and golden brown on top.  Open oven door and let sit for additional 30-45 mins in oven.  Remove from oven.  Serve room temperature with strawberries and balsamic reduction (recipe below).  Sprinkle cake with powdered sugar


Strawberry Balsamic Reduction:

2 cups fresh strawberries, sliced
1/2 cup Il Villaggio Premium Aceto Balsamic Di Modena
2 TBS white sugar
1/4 tsp salt

Directions:
1.  Add balsamic, sugar and salt to medium sauce pan.  Heat on high to rolling bowl.  Stir to prevent sugar from burning.  Reduce liquid down to about half.  Drizzle on slice of cake and serve with fresh strawberries.

Cheddar "Cheese" Cake with Strawberry Balsamic Reduction

8 oz cream cheese, room temperature
4 oz butter, room temperature
1/2 cup milk ( I use soy)
6 egg yolks, beaten
1/4 tsp salt
1 tsp vanilla
1 TBS lemon juice
2/3 cup flour (I use my gluten free blend)
4 oz shredded cheddar (I use a good sharp and shred myself)
6 egg whites
1/4 tsp cream of tartar
3/4 cup white sugar


Directions:

1.  Preheat oven to 350 degrees.  Grease and flour a 12 inch round spring form pan.
2.  In large bowl whisk together cream cheese and butter until blended well.  Add milk, whisk to combine.
3.  In two small bowl separate egg yolks from egg whites.  Beat yolks and add to large bowl with salt vanilla, lemon juice, flour and cheddar.  Whisk.
4.  In medium size bowl or kitchen aid mixer add egg white, cream of tartar and 1/4 cup white sugar.  Mix until firm peak forms.  (Approx. 5 mins) Add remaining sugar and continue mixing for additional 1-2 mins.  Add to large bowl and fold egg whites into cheese batter until completely combined.
5.  Pour into spring form pan.  Bake for approx. 45 minutes or until set and golden brown on top.  Open oven door and let sit for additional 1 hour in oven.  Remove from oven.  Serve room temperature with favorite topping.


Strawberry Balsamic Reduction:

2 cups fresh strawberries, sliced
1/2 cup balsamic vinegar
2 TBS white sugar
1/4 tsp salt

Directions:
1.  Add balsamic, sugar and salt to medium sauce pan.  Heat on high to rolling bowl.  Stir to prevent sugar from burning.  Reduce liquid down to about half.  Drizzle on slice of cake and serve with fresh strawberries.