Mahi Mahi Puttanesca

Ingredients:
1 lb favorite pasta, cooked and drained
4 mahi mahi steaks
4 TBS olive oil
1/4 cup onion, chopped fine
3 cloves garlic
1 can anchovies
1/4 tsp crushed red pepper flakes
1/4 white wine, for deglazing
1 can crushed tomatoes
1/4 cup calamata olives, chopped
2 TBS capers
salt and pepper, to taste
1 cup artichoke hearts
fresh basil

Directions:
1.  Heat oil in large skillet on med. heat.  Add mahi mahi steaks.  Sear on both sides, 4 mins each.  Remove and cover.
2.  To pan, add onion and garlic.  Sautee for 5-7 mins or until onions are translucent. 
3.  Add anchovy and pepper flakes.  Cook down until broken down.
4.  Deglaze with wine.  Stir
5.  Add crushed tomatoes, olives and capers.  Season with salt and pepper, to taste.  Simmer 20 mins.
6.  Add mahi mahi steaks back to pan.  Simmer for few mins on each side. 
7.  Serve with pasta and artichoke hearts, as garnish.  Sprinkle with basil

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