Jalapeño Cheesy Chicken Cobb Dip

1 lb chicken thighs, cooked and shredded
3 TBS olive oil
8 ozs cream cheese
1 lb cheddar cheese  (I use Velveeta)
5 ozs Tabasco Green Pepper Sauce
1 oz envelope Hidden Valley Dips Original Ranch Dip Mix
1/2 fresh cilantro, chopped
8 ozs sour cream, room temperature
4 ozs blue cheese, crumbles
1 avocado, chopped
12 ozs bacon, fried and chopped
1/2 cup grape tomatoes, sliced
4 hard boiled eggs, chopped
1/4 cup scallions, chopped (for garnish)
1 bag corn chips

Directions:

1.  Preheat oven to 350 degrees. 
2.  In large skillet add oil and heat on medium.
3.  Add chicken thighs.  Cook until done.  Remove from pan and chop fine or shred.  Reserve grease.
4.  Lower temperature.  To skillet add cream cheese, cheddar, Tabasco Pepper Sauce.  Simmer until cheese have melted.  Stir to combine.
5.  Add envelope of Hidden Valley Dip Mix and cilantro.  Stir well
6.  Add contents of skillet to small baking dish.  Spread evenly.  Add sour cream on top, spread evenly.  Bake for 15 mins. 
7.  Prepare remaining ingredients.  Arrange toppings, to your liking on top of dip.  Garnish with cilantro and scallions.  Serve with chips.  Serves a party of 10

African Spice Blend

African Spice Blend

2 TBS Corriander, ground
2 TBS Cinnamon
2 TBS Cumin
2 TBS Cloves
2 TBS Onion Powder
2 TBS Brown Sugar
1 TBS Garlic Powder
1 TBS Ground Ginger
1 TBS Cardamom
1 TBS Curry
1 TBS Cayenne
1 TBS Allspice
1 tsp Salt


2 TBS Peanut Butter for a paste.  Add additional peanut butter for creaminess. 

Spicy Red Beans and Rice

Ingredients:

3 TBS olive oil
1/2 cup celery, chopped fine
1/2 sweet onion, chopped fine
3 cloves garlic, chopped
1/8 tsp crushed red pepper flakes
1/4 cup red wine
1 can  Dei Fratelli crushed tomatoes
1/4 cup beef broth
1 can red kidney beans
3 large basil leaves, chopped
4 TBS fresh parsley, chopped
3 TBS grated cheese
4 cups cooked white rice


Directions:

1.  In large skillet, heat oil.
2.  Add celery and onion.  Sautee until soft.
3.  Add garlic and red pepper flakes, stir and cook for 2 mins.
4.  Deglaze with red wine
5.  Add tomatoes and broth, stir
6.  Add beans, herbs and grated cheese.  Stir and simmer for 20 mins.
7.  Serve in bowl with white rice.

Serve 4-6

Mini Apple Brie Pies

Ingredients:
2 1/2 cups flour (I use my gluten free flour blend) (see recipe below)
1 tsp sugar
1 tsp salt
2 sticks cold butter (cut into 1 TBS pieces)
8 TBS very cold water
1 can Lucky Leaf Apple Pie filling
4 ozs brie cheese, cut into 1/2 tsp chunks
1 cup confectioner's sugar
1 TBS vanilla
milk
chopped walnuts for topping

Directions:

1.  Cut up butter and place in bowl or dish.  Place in freezer to get really cold.
2.  In bowl combine flour, sugar and salt.  Mix well.
3.  In food processor blend together flour and butter.  Pulse 1 TBS of butter at a time.  Add water, 1 TBS at a time.  Pulse until fully blended.  Remove and knead on floured, clean surface for 5 mins.  (or add dough to kitchen aide to knead).
4.  Wrap in plastic wrap and refrigerate for min. of 1 hour.
5.  Roll dough out and cut approx. 4 inch rounds using cookie cutter.  Place 1 TBS of apple filling and brie cheese chunk into center of each dough round.  Fold over and seal ends.
6.  Bake in preheated 350 degree oven on greased cookie sheet for approx. 30 mins.  Let cool.
7.  In bowl add confectioner's sugar and vanilla.  Add milk, little at a time until thin enough to drizzling.  Drizzle icing across each mini pie.  Top with walnuts before icing dries. 

Gluten Free Flour Blend:
4 cups Rice Flour
1 1/3 cup potato starch or corn starch
2/3 cup tapioca flour
2 tsp xanthan gum

Super Moist Cheddar Corn Casserole

Ingredients:
1 cup flour (for gluten free, use GF flour)
1/2 cup sugar (adjust more or less to your liking)
1 tsp salt
3 1/2 tsp baking powder
1 egg, beaten
1/2 cup sour cream
3 Tbs butter, melted
1/3 cup vegetable oil
16 ozs creamed corn
16 ozs sweet corn
1 small red bell pepper, chopped fine
8 ozs shredded cheddar cheese
cooking spray

Directions:
1.  Preheat oven to 350 degrees.  Lightly grease large cast iron skillet
2.  In large mixing bowl add dry ingredients (flour, sugar, salt and baking powder)
3.  In separate bowl add egg, beat.  Add sour cream, butter, oil and creamed corn. Mix well.
4.  Add remaining corn and bell pepper.  Mix well.  Fold in Cheese.
5.  Pour into greased cast iron.  Bake for approx. 20-25 mins.

Note:  Casserole will be wet and moist, but slightly browned on top
Jalapenos may be added for heat.

Italian Sausage Lentil Soup

My Italian Sausage Lentil Soup

 

with lemon oil and basil oil

Soup Ingredients:
4 TBS olive oil
3 Italian Sausage links
1 cup celery, chopped
1 cup onion, chopped
3 large garlic cloves, chopped
2 cups red lentil beans
1/8 tsp crushed red pepper flakes
1/4 dry sherry
32 ozs chicken broth
1/4 cup fresh parsley
1/4 cup fresh basil
2 Bay leaves
1/4 cup grated cheese
salt, to taste
1 cup water

Directions:
1.  In large skillet, add oil heat on medium heat.
2.  Add sausage links.  Cook until brown.  Remove from pan and slice.
3.  Add celery, onion, garlic and sauté until soft
4.  Add lentils and red pepper flakes stir.  Sautee for 5 mins.
5.  Add sherry to deglaze. Stir
6.  Add broth and spices.  Simmer for approx. 25 mins. 
7.  Add grated cheese, stir. 
8.  Add water if too thick.
9.  Remove bay leaves
10.Serve in bowl with drizzle of lemon oil and basil oil.  Add additional cheese, if desire.


Lemon Oil:
zest from one lemon, with juice
4 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Basil Oil:
6 large basil leaves
5 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Corn Bread Casserole

Gluten Free Manicotti with Italian Sausage

                                                Pictured with Gluten Free Italian Sausage



Crepes:
1 cup gluten free flour (found in most grocery stores)
1 cup water (additional water may be needed)
2 large eggs
1/2 tsp salt

Directions for Crepes:
1.  Whisk all ingredients together in bowl.
2.  Heat approx. a 6 inch non-stick skillet on medium heat.
3.  Spray lightly with cooking spray.  (pan needs to be sprayed between each crepe)
4.  Ladle approx. 1/3 cup batter into non-stick pan, swirling batter around to cover bottom.  Heat to cook for approx. 1 minute.  Layer each crepe between wax paper.


Ricotta Filling:
1 lb ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1 tsp parsley flakes
salt and pepper, to taste

Directions for Filling:
Mix in bowl


Simple Tomato Sauce:
1 lb Gluten Free Italian Sausage  (I use Mulay's)
2 cans crushed tomatoes
3 cloves garlic, chopped
1/4 cup grated cheese
1 Tbs parsley flakes
1 Tbs basil flakes
salt and pepper, to taste

Directions for sauce:
1.  Saute sausage in skillet until brown.  Add garlic, brown.
2.  Add tomatoes, cheese and spices.  Stir and simmer for 1 1/2 hours.


To assemble Manicotti:
1.  Preheat oven to 350 degrees
2.  Spread favorite tomato sauce on bottom of 13 inch baking dish.
2.  Fill each crepe with approx. 2-3 Tbs of filling.  Add about 1 Tbs chopped sausage.  Fold two ends, to seal.  Place folded side down into baking dish.  Repeat with remaining crepes.  Cover with tomato sauce.  Sprinkle with additional shredded mozzarella cheese.  Bake for 20 mins.  Let sit 10 mins before serving.

Serve crepes with additional slices of Italian Sausage.  Recipe makes about 8 large Manicotti's. 

Gluten Free Flour Blend

This recipe is for a basic gluten-free flour blend.  I buy my ingredients at a nearby Asian Market.  Some ingredients can also be found at your local grocery store or online.  You can also substitute the white rice flour for brown rice flour or mix half and half.  I also mix a small batch of this recipe incorporating sweet rice flour for dessert recipes, such as crepes. 

 

For a flour blend used for baking, you will need to add xanthan gum.  

What is xanthan gum?  Xanthan gum provides elasticity and stickiness into batters and doughs.  It acts as a binder, helps hold onto some moisture, and helps give your baked goods some structure.  

The first recipe below is an example of a blend used for baking.  Note:  I add my xanthan gum to recipes, as I need it to keep my flour blend basic. But if you do add it remember, a little goes a long way.  

Make sure to label your different combinations when stored so you can identify which one you are using. 

(Yield: Approx. 6 cups)

4 cups (463 g) Rice Flour
1 1/3 cup (228 g)potato starch or corn starch
2/3 cup (105 g) tapioca flour
2 tsp xanthan gum (optional)

(Yield: Approx. 12 cups)
8 cups Rice Flour
2 2/3 cup Potato starch
1 1/3 cups tapioca
4 tsp xanthan gum (optional)

(Yield:  Approx. 18 cups)
12 cups Rice Flour
4 cups potato starch
2 cups tapioca flour
6 tsp xanthan gum (optional)

Directions:

Mix all ingredients in a large bowl.  Transfer into an airtight storage container.

Kitchen Fried Chicken

Ingredients
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt

Directions:

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Cedar Roasted Salmon Pineapple Slaw

2 large cooked Salmon Fillets
1/4 cup mayo
1 Tbs sugar
1 tsp cider vinegar
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 bag shredded slaw mix
1 cup pineapple chunks



Directions:

1.  Cube salmon into chunks.  Put aside.
2.  In large bowl mix mayo, sugar, vinegar, parsley, salt and pepper.  Let sit 5 mins so sugar dissolves.  Mix again.
3.  Add slaw to mayo, toss.
4.  Add chunks of salmon and pineapple, toss.

Gluten Free Blue Cheese Salmon Mushroom Burger with peach salsa

1 lb salmon steaks
1 cup portabello mushrooms, chopped fine
4 ozs blue cheese crumbles
3 TBS green onions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste



Peach Salsa:
2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red onion, chopped
1/4 tsp cider vinegar
1/4 tsp sugar
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste


Directions:

1.  In food processor, pulse salmon.  Add to mixing bowl.
2.  Add mushrooms, blue cheese, green onions, basil, lemon zest, salt and pepper.  Fold and divide into individual patties.
3.  Grill patties, flip and grill other side.  Approx. 5 mins on each side.
4.  To make salsa:  Add all ingredients in medium size bowl, toss.  Serve on top of patties.

Gluten Free Baked Eggplant with Tomato/Basil Topping

Ingredients:

1 eggplant, peeled and sliced 1/4 inch thick rounds
2 eggs, beaten in small bowl
2 cups (gluten free)Panko style bread crumbs
1 pint grape tomatoes, chopped fine
1/4 cup fresh basil, chopped
2 TBS Extra Virgin Olive Oil
1 TBS Cider Vinegar
salt and pepper, to taste


Directions:

1.  Preheat oven to 400 degrees.
2.  Peel and slice eggplant.
3.  Add beat eggs in small bowl.
4.  Add crumbs to separate bowl.
5.  Dip each eggplant rounds into egg.  Flip to coat other side.
6.  Dip into crumbs.  Flip to cover other side.  Repeat with remaining eggplant rounds.
7.  Place on cookie sheet.  Make sure pieces do not touch to assure crispiness surrounding pieces.
     Bake in oven for approx.. 20 mins or until crispy.
8.  In medium size bowl add tomatoes, basil, olive oil, vinegar, salt and pepper, toss.

Note:  Eggplant comes out so crispy that you can use as bread in bruschetta recipe.

Port Capri Eggplant Burger

Ingredients:

1 lb lean ground beef
1 cup Portobello mushroom, chopped fine
1/4 cup scallion, chopped
salt and pepper, to taste
4 whole grain buns, toasted
1 slice breaded baked eggplant, per burger (recipe below)
1 cup grape tomatoes, sliced fine
1/4 cup fresh basil, chopped
1 Tbs olive oil
1 small eggplant
2 eggs, beaten
2 cups seasoned panko crumbs
4 slices mozzarella cheese
4 whole grain buns

Directions:

1.  In large bowl mix together beef, mushrooms, scallions.  Season with salt and pepper.  Mold into 4 even patties.  Put aside
2.  Preheat oven to 400 degrees.  Peel eggplant.  Slice rings of approx. 1/4 inch slices.
3.  Beat eggs in small bowl.
4.  Add crumbs to separate small bowl.
5.  Dip each slice of eggplant into egg, flipping to coat other side.  Dip into crumbs covering both sides.
6.  Place on cookie sheet.  Bake for approx. 20 mins or until brown and crispy.  Remove from oven.
7.  In small bowl add, tomatoes and basil.  Season with salt and pepper.
8.  Grill patties until done, approx. 5-8 mins on each side or to desired liking.  Add one slice of mozzarella cheese to top of each burger.
9.  To assemble burger:  Add one slice of eggplant to toasted bun, add burger and then top with tomato and basil mixture.

Sunrise Philly Potato Salad

2 1/2 lbs red skin potatoes, (skin on) cubed into approx. 1/2 inch cubes)
4 Tbs olive oil
1 large red bell pepper, diced
1/2 large sweet onion, diced
8 ozs mushrooms, sliced
3 garlic cloves, chopped fine
1 lb rib-eye steak, sliced wafer thin
4 Tbs butter
3 Tbs sugar
3 Tbs cider vinegar
1/4 cup parmesan cheese, grated
1/4 cup fresh basil, chopped
salt and pepper, to taste
Top with fried egg
Garnish with chopped scallions

Directions:
1.  In large pot of water (high heat), boil potatoes until soft.  You will know potatoes are done when stabbing with knife, it gently goes through.  Make sure to not overcook potatoes.  They will mash up when tossing with hot liquid.  Drain and add to large mixing bowl.
2.  While potatoes are cooking, add oil to large skillet.  Heat on medium heat.
3.  Add peppers, onions, mushrooms and garlic.  Sautee until soft.
4.  Add steak and sauté until brown.
5. Add butter, sugar, vinegar, parm cheese, basil, salt and pepper.  Toss for 1 minute.  Make sure sugar in dissolved. 
6.  Add steak and vegetables to potatoes and toss gently.
7.  Fried eggs to your liking.
8.  Serve in individual dishes with egg on top.  Garnish with scallions.

Surf and Turf with Apple Mango Salsa with balsamic reduction

Apple and Mango Salsa:
1 cup cubed apple, (plus 1/4 cup for reduction)
1 cup cubed mango, (plus 1/4 cup for reduction)
1/4 cup chopped red onion
1/2 large red bell pepper, chopped
2 Tbs red cherry pepper, chopped
1/2 cup fresh cilantro, chopped
1 lemon, juiced and zest
salt and pepper, to taste



Balsamic Reduction:
2 Tbs olive oil
2 Tbs onion, chopped
1/4 cup apple, cubed
1 large garlic cloves, chopped
1 rosemary sprig, rosemary removed
2 Tbs butter
1/4 cup mango, cubed
1/2 cup balsamic
1 bay leaf
salt, to taste


Surf and Turf:
1/4 cup olive oil
4 rib eye steaks, cut 1 inch thick
1 lb large sea scallops
1 lb jumbo shrimp, deveined, skin on
salt and pepper, to taste



Directions:
1.  Mix all ingredients for salsa in bowl.  Refrigerate until ready to use.
2.  To make balsamic reduction:  In skillet heat oil on medium heat.
3.  Sautee onion, apples, garlic and rosemary until soft. 
4.  Add butter and mango, sauté for a few mins.  Remove from pan, place in small food processor, puree.
5.  Add balsamic and bay leaf to same skillet, simmer and reduce to almost half.
6.  Add puree back to skillet, heat for additional 1 minute, stirring.  Serve on top of steak and seafood.
7.  Heat grill, with paper towel grease down grill grated with cooking oil.
8.  Brush steak and seafood with olive oil, season with salt and pepper.
9.  Grill steak 4-6 mins. on each side on hot section of grill. (or to your liking) Let rest before slicing.
10.  Grill scallops and shrimp until done.  Approx. 2-4 mins each side. (shrimp may take longer depending on size)
 

Linda Old Fashioned Grapefruit Cake

Blend together:

1/4 cup butter

1/2 cup sugar 

1/2 cup brown sugar

2 large eggs

1 cup sour cream. (1/2 cup s.c. and 1/2 cup coconut milk)

1/4 cup canola or vegetable oil 

3 Tbs grapefruit zest, 3 Tbs for garnish

2 TBS grapefruit juice. (hold)

1/4 cup water

1 1/2 tsp vanilla extract

In small bowl mix:

1/4 teaspoon salt

1 tsp baking soda

1 tsp baking powder

2 cups all-purpose flour

2 TBS psyllium husk flour

Sugar/Cinnamon:

1/2 cup white sugar

1/4 cup cinnamon

1/2 cup chopped walnuts

Cream Cheese Icing:

4 ozs soften cream cheese

2 Tbs butter

1 tsp vanilla

1/4 cup powdered sugar

Directions:

1.  Preheat oven to 350 degrees.  Grease and flour bundt pan.

2.  In large bowl, with electric mixer cream together butter and sugar.  Add eggs, sour cream, oil, grapefruit zest and juice, and vanilla.  Mix for 2 mins.

3.  In separate bowl mix dry ingredients.  Combine wet ingredients with dry ingredients, mix well.

4.  Mix ingredients for sugar/cinnamon in small bowl. 

5.  Pour 1/2 batter into bundt pan, sprinkle 1/2 sugar/cin mixure on top, pour remaining batter in bundt pan.  Sprinkle remaining sugar/cin mixure on top of cake.

6.  Bake approx. 60-65 mins, or until done.   Cool

7.  Drizzle cream cheese icing over top of cake.  Sprinkle reserved zest over cream cheese icing.

Lentils and Clams

4 TBS olive oil, for sautéing
2 TBS butter
1/2 cup onion, chopped
3 garlic cloves, chopped
1/2 cup celery, chopped fine
1 pint grape tomatoes
1/4 cup white cooking wine, for deglazing
1/4 tsp red pepper flakes
1/2 tsp thyme
2 bay leaves
1/4 cup basil, freshly chopped
salt, to taste
2 cups lentil, cooked
2-8ozs bottles clam broth
1 can whole clams with juice
1 can minced clams with juice

Directions:

1.  In large skillet, on medium heat add oil and butter.  When butter is melted add onion, garlic, celery and tomatoes.  Sautee for 10-15 mins, stirring.
2.  Add cooking wine, stir. then add pepper flakes, thyme, bay leaves and basil.  Season with salt.
3.  Add lentils, broth and clams, stir.  Cover and simmer for 20-25 mins.

Lentil Turkey Meatballs and Sauerkraut

Olive oil for  sautéing
1 cup onion, chopped
3 cloves garlic, chopped
1 tsp lavender, dry
1/2 cup fresh parsley, chopped
1/4 cup white wine
1 egg
2 TBS parmesan cheese, grated
1/2 cup season bread crumbs
salt and pepper, to taste
1 cup lentils, cooked
1 1/4 lbs ground turkey
1 can sauerkraut, rinsed and drained
1 can chicken broth

Directions:

1.  Add about 4 TBS oil to large skillet.  Heat on medium heat until hot
2.  Add onion and garlic, cook until onions become translucent.  Add lavender and parsley, stir.
3.  Deglaze with wine
4.  In large mixing bowl add egg, cheese, bread crumbs, salt, pepper, lentils, ground turkey and half of onion mixture.  (reserve other half in small bowl, for later use).  Mix well.  Roll into meatballs.
5.  In same skillet add addition oil for frying (approx. 1/4 cup).  Fry all meatballs until completely brown.  Add additional oil if needed.
6.  To skillet add reserved onion mixture, sauerkraut and broth.  Cover and simmer 10 mins.

Red Lentil Butternut Squash Soup

Olive oil for sautéing
1/2 cup onion, chopped
1/4 cup parsnips, chopped
1/4 cup celery, chopped
3 garlic cloves, chopped
4 Tbs butter
1 cup red lentil, raw
1/4 cup white cooking wine
salt and pepper, to taste
2 cups butternut squash, cooked
32 ozs chicken broth
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated

Directions:

1.  Drizzle oil in large skillet, heat on medium until hot.
2.  Add onion, parsnips, celery and garlic.  Sautee until soft (approx. 10 mins) stirring.
3.  Add butter and lentils, stir and sautee for 10-15 mins.
4.  Add white cooking wine to deglaze pan.  Season with salt and pepper
5.  Add squash (reserving 1/4 cup for garnish) and broth, stir.  Cover and simmer on low/med heat until lentils become soft.
6.  Add contents of skillet to blender or food processor, puree.  Add some chicken broth to blender to loosen puree.  Add additional broth to blender to get excess mixture from sides.  Add back to skillet with any left over broth.
7.  To skillet,  add parsley and cheese, stir.  Simmer for additional 10 mins.  Serve in bowls.  Garnish with butternut squash and parsley.

Wild Pork Chops and Sauerkraut

Ingredients:
1/4 cup olive oil or vegetable oil, for frying
2 eggs, beaten
1 cup seasoned bread crumbs
4 boneless pork chops
salt and pepper, to taste
2 Tbs butter
1/2 cup chopped onion
2 garlic cloves, chopped
1/4 white cooking wine
1/4 cup bbq sauce
2 cups wild rice, cooked
1/4 cup fresh parsley, chopped
12 oz Green Giant frozen corn, warm
1 can sauerkraut, drained
1 cup Sargento Pepper Jack cheese, shredded


Directions:
1.  In large skillet, heat fry oil
2.  Beat eggs in small bowl.
3.  Add bread crumbs to separate bowl.
4.  Dip chops in egg and then coat both sides with bread crumbs.  Season with salt and pepper.  Fry on both sides until done.  (Does not need to be fully cooked.  Chops will continue to cook, later) Remove from pan, cover to keep warm.
5.  Add butter, onion and garlic to skillet, stir and cooked 5 mins. 
6.  Deglaze pan with cooking wine, stir.
7.  Add bbq sauce, stir. 
8.  Add rice, parsley, corn and sauerkraut, toss.  Add remaining leftover bread crumbs to top of mixture.  Then add leftover egg to top of bread crumbs. Season with salt and pepper, toss.
9.  Make four wells in mixture.  Place chops back into skillet into each well.  Sprinkle with pepper jack cheese.  Cover and simmer for 10 mins on low heat

Makes 4 servings.

Buffalo Chicken Sandwich with Blue Cheese Pesto

4 cooked Tyson chicken breasts
1/2 cup buffalo sauce, warm
4 ozs blue cheese crumbles
4 large basil leaves, chopped
2 Tbs red onion, chopped
2 Tbs olive oil
salt and pepper, to taste
4 slices lettuce
4 sandwich rolls

Directions:
1.  Heat chicken breast according to directions on package.
2.  Pour buffalo sauce in small bowl.  Dip chicken and cover both sides.
3.  In small mixing bowl add blue cheese, basil, onion, olive oil.  Season with salt and pepper.
4.  Add chicken to roll. Add lettuce and top with pesto.

Italian Sweet Potato Salad

3 lbs cooked fresh sweet potatoes
6 hard boiled eggs, peeled and diced

Dressing:
1 1/2 cups mayo
4 oz mascarpone cheese, soft
1/4 cup brown sugar
3 Tbs cider vinegar
1/4 cup red onion, chopped
1 tsp orange zest
1/2 tsp allspice
1/2 tsp fresh ginger root
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 lb bacon, fried and crumbled


Directions:
1.  Cut potatoes into approx. 3/4 inch cubes.  Cook until soft, but not over cooked.  (you will know they are done when you can easily stab knife through center.  Drain and put aside.
2.  Cook eggs for approx. 15-20 mins, peel and then dice.
3.  Cook bacon, drain on paper towels, dice.  (This step can wait a bit while salad is chilling)
4.  In large mixing bowl, add mayo, softened mascarpone cheese, brown sugar, vinegar, onion, zest, allspice, ginger, parsley and salt and pepper.  Mix well.
5.  Add potatoes in mayonnaise mixture, fold dressing into potatoes. 
6.  Chill for few hours before serving. 
7.  When salad is chilled, stir.  Then add bacon crumbles to top.

Goat Cheese Crepe Ravioli with Mango Date Sauce

picture shown with grilled scallop

Ingredients for crepes:

1 cup flour

1 cup water

1 egg

salt and pepper, to taste

cooking spray

Ingredients for filling:

1/2 cup goat cheese

1 cup ricotta cheese

1/2 tsp chives, chopped

1/2 tsp rosemary, chopped

1/2 tsp parsley, chopped

Ingredients for sauce:

1/4 cup olive oil

2 Tbs butter

2 cloves garlic, chopped

3 Tbs chives, chopped (reserve about 1 Tbs for garnish)

1 Tbs Rosemary

2 Tbs parsley, chopped

1 cup dates, (reserve about 4 dates for garnish)

1 cup mango(reserve about 8 pieces for garnish)

2 Tbs flour

1/2 cup marsala wine

3 cups beef broth

salt and pepper, to taste

Directions:

1.  In large bowl whisk 1 cup flour, water and egg, season with salt and pepper. (Batter should be runny (thiner than pancake batter)  Extra water might be needed

2.  Heat small (6 inch) non stick pan on medium heat.  Spray with cooking spray.  Ladle approx. 1/4 cup of batter into grease pan, tilting to stretch out batter evenly across bottom of pan, creating a thin crepe.  It will be done when edges start to come away from pan.  Flip onto wax paper.  Repeat process to make additional crepes.  Makes approx 9 crepes.

3.  In another large bowl mix together goat cheese, ricotta cheese, 1/2 tsp chives, 1/2 tsp rosemary and 1/2 tsp parsley.  Put aside

4.  To make sauce:  In large skillet add oil, butter, garlic, chives, rosemary, parsley and dates.  Simmer until dates are soft.  Add mango and flour, heat for 2 mins.  Deglaze pan with wine, scrapping pan to loosen any bits on bottom of pan.  Add 2 cups of broth, stir.

5.  Puree contents of skillet to blender or food processor.  Puree, then add back to skillet.

6.  Add remaining 1 cup of broth to blender, mix to help loosen sauce from blender. Add to skillet, stir.  Simmer on low heat.

7.  Spoon about 1 Tbs cheese filling in center of each crepe.  Fold on all ends creating a folded ravioli.  Place creased side down into sauce in skillet.  Simmer for few mins.  Season with salt and pepper, if needed

8.  Chop reserved mango and dates.  Garnish on top of ravioli with chives.

Tiramisu Chicken

 

When creating dishes, I like to hold on to my heritage roots.  One of my favorite desserts is Tiramisu (made with mascarpone cheese, sugar and espresso coffee, or a very strong brewed coffee).

We all know how well versatile chicken can be.  That is why this recipe was so much fun to play with.  Now, it was time to get those taste buds rolling.  "Hey, lets combine the sweet and creamy taste of Italian Tiramisu with a comfort aromatic blend", I thought.  Well, it worked.  My family loved it.  Give it a try!!!  This recipe is certainly fit for a King.

Family tested and highly approved.

 

 

3 Tbs olive oil
8 chicken thighs, boneless and skinless
salt and pepper, to taste
6 cloves garlic, chopped
3 stalks scallions, chopped (reserve 1/4 cup for garnish)
3/4 cup coffee liqueur
1/4 cup brown sugar
6 basil leaves
1 cup chicken broth
8 ozs mascarpone cheese, warm
8 ozs fresh mushrooms, sliced
1 bag fresh spinach leaves
Favorite prepared rice

1.  In large skillet, on med heat add oil.  When oil is hot add seasoned chicken and brown on both sides.  Remove from pan, cover and reserve for later
2.  In same skillet add garlic and scallions.  Sautee until soft.
3.  Add coffee liqueur, to deglaze.  Add brown sugar and basil, stir.  Simmer for 2 mins.
4.  Add contents of skillet to blender or food processor, puree. 
5.  Add mascarpone cheese to skillet and stir quickly.  Add contents of blender back to skillet. Stir.
6.  Add fresh mushrooms and spinach.  Add chicken back to pan.  Simmer for additional 15 mins.
Add additional salt and pepper, if needed.
7.  Serve with rice, garnished with additional scallions.

Open Faced Egg Roll

Ingredients:
1 lb ground meat (pork, chicken, sausage, turkey or beef)
2 Tbs sesame oil
1/2 cup scallions
1/2 tsp ginger root zest
1 Tbs oyster sauce
2 Tbs sweet chili sauce
1 tsp lemon grass (or lemon zest)
1/2 cup cilantro, chopped
1 small bag shredded cabbage

Directions:
1.  In large skillet, heat oil (medium heat)
2.  Add meat and brown
3.  Add scallion, ginger, sauces, lemon grass and cilantro, stir until all combined
4.  Add cabbage and cook until cabbage starts to soften.  Serve

Oats and Flax Seed Granola Bars

4 cups oats
1 cup flax seeds
1 cup chopped pecans
1/2 cup crunchy peanut butter
1/3 cup turbinado sugar or brown sugar
1/3 cup blue agave sugar
1/3 cup honey
6 TBS butter
1 tsp cinnamon
1 tsp vanilla
1 cup dried cranberries
1 cup chopped dates

Directions:
1.  Preheat oven to 350 degrees.
2.  On two large cookies sheets spread oats, flax seeds and pecans.  Toast for 6 mins.  Remove from oven and place in extra large mixing bowl.
3.  In medium size saucepan add peanut butter, sugars, honey and butter.  Stir until dissolved.  Remove from heat.
4.  Stir in vanilla, cranberries and dates.  Pour contents of saucepan to oats in mixing bowl.
5.  Grease one large cookie sheet.
6.  Add mixture to cookie sheet and spread evenly, pressing firm to seal throughout cookie sheet.
7.  Bake in oven for approx. 6-8 mins, or until starts to slightly brown.  Remove and cool.  Cut into bars.

Oats and Flax Seeds Granola Bars

4 cups oats
1 cup flax seeds
1 cup chopped pecans
1/2 cup crunchy peanut butter
1/3 cup turbinado sugar or brown sugar
1/3 cup blue agave sugar
1/3 cup honey
1 stick butter
1 tsp cinnamon
1 tsp vanilla
1 cup dried cranberries
1 cup chopped dates

Chicken and Sausage Cacciatore

1/4 cup olive oil, for sautéing
1 lb hot Italian sausage
12 boneless, skinless chicken thighs
1/2 large onion, chopped
1 medium red bell, sliced
1 medium yellow bell, sliced
6 cloves garlic, chopped
8 ozs mushrooms, sliced
1/4 cup white cooking wine
1/2 cup kalamata olives, sliced
2 cans crushed tomatoes
1/4 cup grated cheese
4 large basil leaves, chopped
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 lb favorite pasta, cooked (al dente), drained

1.  In large skillet on medium heat add oil.
2.  Add sausage and chicken, brown until done.  Remove from pan, cover
3.  To skillet add, onion, peppers, garlic and mushrooms.  Sautee until partially soft. Stir
4.  Add wine to skillet to deglaze.
5.  In large baking dish add sausage, chicken and contents from skillet.
6.  Add olives, tomatoes, grated cheese, basil, parsley, salt and pepper, to taste.  Stir
7.  Bake in 350 degree oven for 1 hour.
8.  Serve with favorite pasta.

Grilled Marsala Chicken Sandwich with carmalized onions

Ingredients:
1 Tbs butter
1/2 tsp brown sugar
1/3 cup red onion, sliced
6 dates, chopped
1/8 cup marsala wine
1/4 tsp salt
1/8 tsp black pepper

1/4 cup mayonnaise, plus extra for spreading (for grilling)
4 ozs Wisconsin mascarpone cheese, softened
1 cup chicken breast, cooked and chopped
1/4 cup pecans, chopped
1 cup spinach leaves, fresh
4 slices Wisconsin Sharp Cheddar
8 slices Potato Bread (each piece spread on one side with mayonnaise, for grilling)

1.  In small saucepan, on medium heat add butter, sugar, onions, dates, wine, salt and pepper.  Sautee until onions become soft.  Remove off burner to cool.
2.  In medium mixing bowl add mayonnaise, mascarpone.  Mix well.
3.  On cutting board chop cooked chicken breast.  Add to mayo/mascarpone.  Mix well.
4.  Add contents of sauce pan (sautéed onions) to chicken.  Mix well.
5.  On heated skillet place 4 slices of bread (on med/low heat), greased side down.  Divide chicken mixture in quarters and place on top of bread.  Place fresh spinach on top and then one slice of Wisconsin Cheddar.  Top each sandwich with remaining slice of bread, greased side up.
6.  Grill until toasted.  Flip and toasted other side.  Serve.

Crunchy Lemon Granola Chicken

 

 

 

 

INGREDIENTS:

1 lb	Chicken Breast, trimmed, sliced thin ¼ cup fry oil, heated
1 cup	Granola, ground
1 cup	Flour
2	Eggs, large, beaten
1 tsp	Salt
1 tsp	Black Pepper
1	Lemon

DIRECTIONS:

1. Trim and slice chicken breast.

2. Heat oil in skillet on medium heat.

3. In large bowl mix granola and flour, season with salt and pepper, if needed.

4. In medium bowl beat eggs.

5. Dip chicken in egg, covering on both sides. Then dip in granola mixture covering both sides. Add to skillet and brown on both sides until done. Approx. 6-8 mins on each side.

6. Place on paper towel to soak excess oil from chicken.

7. When serving, squeeze lemon over top of chicken