Roasted Stuffed Poblano Peppers

Roasted Stuffed Poblano Peppers
With Cheesy Potatoes!
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 30 minutes
Grilling Time: 10 minutes

 

Ingredients
6 Poblano peppers
2 cups leftover mashed potatoes, cold
1/4 cup green onions, slice + garnish
3/4 cup + 1/2 cup shredded Cheddar & Monterrey Jack mix
1 small can, Old El Paso Enchilada Sauce
1 tsp sugar
salt
pepper


Cooking Tools
Outdoor grill
Baking dish
Small saucepan
Small mixing bowl
Large ziplock bag
Damp Paper towels

Directions
Preheat oven 350 Degrees F.  On a outdoor grill, place Poblano peppers directly on the grill.  Blister the skins on the peppers evenly.  Once the the peppers are blistered, wrap all the peppers in damp paper towels and place in a ziplock bag and set aside for 10 minutes to steam peppers.  Remove the scorched skins off the peppers and cut a slit on one side and remove all the seeds from inside the interior of the peppers. In a small mixing bowl, place leftover cold mashed potatoes, 1/4 cup sliced green onions and 3/4 cup shredded cheese, mix well. Stuff each Poblano pepper with cheesy potatoes ( not to over stuff, you want the seams to meet, once closed).   Place stuffed peppers seam side down in a baking dish.  In a small sauce pan, add enchilada sauce, sugar, salt and pepper to taste.  Simmer sauce on low heat until ready to pour on stuffed peppers.  Pour enchilada sauce on peppers and bake in the oven for 25-30 minutes, take out of the oven and top with 1/2 cup of shredded cheese and place back in the oven for additional 5 minutes or until cheese is melted.  Garnish with sliced green onions.
Yields 6

Blister The Skins Of The Poblano Peppers

 

Green Gazpacho

Green Gazpacho
The Refreshingly Chilled Soup Is Perfect For The Summer!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required
Cooling Time: 1 hour

  

Ingredients
juice of 1 lime
1/2 cup cilantro leaves
1 cup plain yogurt
1 cup vegetable stock
1 cup green onions, chopped
1 tsp garlic, pressed
1/2 cup sour cream
1 cup frozen sweet peas
1 cucumber peeled, seeded & chopped + garnish
1 cup baby spinach
1 avocado, diced
1 tsp white wine vinegar
2 tbsp olive oil
1 tsp sugar
1 tsp salt


Cooking Tools
Blender

Directions
Place all ingredients into a blender and pulse on high for 1 minute until smooth and creamy.  No need to transfer to a bowl for chilling, I just take off the top portion of the blender and place it in the refrigerator to chill for an hour before serving.  Pour Green Gazpacho in serving bowls and garnish with a cucumber slice.
Serves 4

French Chocolate & Raspberry Torte

French Chocolate & Raspberry Torte
Served With A Strawberry Coulis!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 45 minutes
Cooling Time: 1 1/2 hours 

So Rich And Dense, The Fresh Berries Are A Perfect Contrast!

Rustic And Elegance In One Beautiful Torte!

 

Ingredients
3/4 cup fine sugar + 4 tbsp, divided
10 oz. semi-sweet chocolate chips
3/4 cup unsalted butter, cut into pieces + greasing
2 tsp vanilla extract
5 eggs, separated
1/4 cup flour
confectioner sugar
3 cups fresh raspberries
1/4 tsp salt

Cooking Tools
9 inch spring form pan
1 medium mixing bowl
Heavy sauce pan
Hand mixer

Directions
Preheat oven to 325 Degrees F.  Generously butter spring form pan, then sprinkle 1 tbsp of sugar and tap around until coated. In a heavy sauce pan on low heat, melt 3/4 cup sugar, chocolate chips, butter and vanilla extract. Cook until sugar has dissolved, take off heat and set aside to cool. Whisk in each egg yolk one at a time into the cooled chocolate mixture, then stir in the salt and flour.  In a clean mixing bowl, add 5 egg white and using a hand mixer, beat the egg whites until frothy and start to form small peaks.  Add in 3 tbsp of sugar and beat until the whites are stiff. Fold in the egg whites a little at a time into the chocolate until the batter is well incorporated and the color is uniform.  Pour the chocolate batter into the prepared spring form pan and tap gently to release any air bubbles.  Bake in oven for 35-40 minutes.  Set torte aside to cool completely, then release spring form pan.  Place fresh raspberries on top of torte and dust with confectioners sugar. Can be served with a Strawberry Coulis (recipe below).
Serves 8

The Strawberry Coulis Cuts Right Through The Richness Of The Chocolate!

Strawberry Coulis
Ingredients
4 cups strawberries, chopped
1/2 cup sugar

Cooking Tools
Sauce pan
Strainer

Directions
In a saucepan, add strawberries and sugar and cook down until strawberries are tender and half the fruit has melted. Strain strawberries in a separate bowl and refrigerate until ready to use.

 

Rosemary Pork Medallions With Apples

Rosemary Pork Medallions With Apples
Serve With Your Favorite Side Dish!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 35 minutes

 

Ingredients
1 pork tenderloin, cut into 2 inch thick medallions
2 granny smith apples, cubed
1 tbsp fresh rosemary, minced
1 clove garlic, minced
2 tbsp honey
2 tbsp butter
2 tbsp olive oil
1 tbsp apple cider vinegar
salt
pepper


Cooking Tools
Cast iron skillet 

Directions
Preheat oven to 425 Degrees F.  On stove top on high heat, let cast iron skillet get screaming hot.  Salt and pepper each medallion of pork and sear each side for 2-3 minutes until crusty golden brown. Lower heat to medium and add butter, olive oil, minced garlic, rosemary, vinegar and cook for 15 minutes.  Add in apples, salt and pepper to taste.  Toss in the pan juices and cook in oven for an additional 10-15 minutes or until pork is done and apples are roasted.
Serves 4

Porcini Mushroom Risotto With A Poached Egg

Porcini Mushroom Risotto With A Poached Egg
Drizzled With Truffle Oil!
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 45 minutes

 

Ingredients
1 cup dried Porcini mushrooms
3 cup boiling water
2 cups Arborio rice
5 cups chicken stock
4 tbsp butter
1 clove garlic, minced
2 tbsp olive oil
1 cup white wine
1/2 cup Parmesan cheese + topping
2 tbsp parsley, minced (garnish)
truffle infused oil (drizzle)

Cooking Tools
Small mixing bowl
Large skillet
Medium skillet
Medium saucepan
Slotted spoon

Directions
In a small mixing bowl add dried Porcini mushrooms and 3 cups of boiling water.  Let mushroom steep in the water for 20 minutes, wash off grit from mushroom and let the sediment rest on bottom of mixing bowl. Remove the mushrooms and set aside.  Reserve mushroom liquid and use only the clear mushroom liquid above the sediment.  In a skillet on medium low heat, melt 2 tbsp of butter and the olive oil.  Add Arborio rice and toast in the melted butter and oil for about 2 minutes, then add garlic.  In a medium sauce pan, heat the chicken stock.  Add 1 cup of reserved mushroom into the skillet with the Arborio rice and stir.  Ladle in 1 cup of chicken stock and stir gently until liquid is absorbed.  Ladle in 1 cup reserved mushroom liquid and stir gently until liquid is absorbed.  Alternating between chicken stock, mushroom liquid and the wine until most of the liquid is used.  The process will take about 30-40 minutes, towards the end of cooking, stir in 2 tbsp of butter and the Parmesan cheese, salt and pepper to taste.  garnish with minced parsley, top Porcini risotto with a poached egg (recipe below) sprinkle with Parmesan cheese and drizzle lightly with some Truffle oil.
Serves 4

Poached Eggs
Ingredients
4 eggs
simmering water
3 tbsp vinegar

Directions
In a medium skillet, add enough water for 3" depth.  Bring water to a simmer, add vinegar.  Crack egg into a bowl before placing into the simmering water. Just let sit and cook for 2 minutes or until the whites are cooked around the yolk.  Using a slotted spoon, take out each egg and place on a clean town to absorb any excess water.

Bruschetta With Roasted Tomatoes & Garlic

Bruschetta With Roasted Tomatoes & Garlic
Perfect For Any Summer Table!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 40 minutes

Ingredients
1 Ciabatta loaf, cut into 1" slices
4 cups cherry tomatoes
10 cloves garlic
2 tbsp olive oil + drizzle
1 tsp Herb de Provence
salt
pepper

 Cooking Tools
Sheet pan
Grill pan

Directions
Preheat oven 400 Degrees F.  On a sheet pan place cherry tomatoes, garlic cloves and coat evenly with 2 tbsp of olive oil, Herb de Provence and pepper.  Roast tomatoes and garlic for 35-40 minutes.  Drizzle each slice of Ciabatta with olive oil and grill on each side until toasted.  Once the tomatoes and garlic are done roasting, spread each grilled Ciabatta slice with 1 or 2 cloves of garlic and place some roasted tomatoes on top and sprinkle with some salt.
Serves 6

Beer In The Butt Chicken

Beer In The Butt Chicken
It's Not Summer Until A Bird Has Some Beer!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 1 1/2 - 2 hours

  Ingredients
2 whole chicken fryers
2 cans of your favorite beer
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Herb De Provence


Cooking Tools
Disposable baking pan
Oven or outdoor grill

Directions
Preheat oven or grill 375 Degrees F ( I use my convection oven for even cooking). In a small bowl, add; olive oil, salt, pepper, garlic powder, onion powder and Herb de Provence.  Mix and spread on chicken evenly, front and back.  Place each bird on top of each opened can of beer and set the legs down on the baking pan, so it supports the bird upright. I also use this method on a grill, using a disposable sheet pan, prevents flare ups and for easy clean up.  Cook  from 1 1/2 - 2 hours, depending on the weight of the birds.  Check to see if the bird is done by piercing the the thickest part of the leg and the juices run clear or use a meat thermometer. Remove birds from oven or grill and let rest for 10 minutes before removing the beer can or carving the bird.
Serves 6

Sit The Chicken On The Opened Can Of Beer

Moist And Delicious!

Raspberry Margarita On The Rocks

Raspberry Margarita On The Rocks
Perfect On Hot Summer Days Or Nights!
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: No cooking required

 

 Ingredients
2 oz. Tequila
1 oz. Cointreau
1 oz. Chambord (Raspberry Liqueur)
1 oz. fresh lime juice
4 oz. sweet & sour mix
1 cup ice
margarita salt (optional)
mint leaves (garnish)
fresh raspberries (garnish)


Cooking Tools
Cocktail shaker

Directions
In a cocktail shaker, add; ice, Tequila, Cointreau, Chambord, lime juice and sweet & sour mix.  With the cap on, shake for 15 seconds.  You can salt the rim of the cocktail glass (optional).  Pour cocktail in a chilled glass and garnish with some raspberries and a mint leaf.
Serves 1

Smores Pudding

Smores Pudding
An Adult Version Of a Childhood Favorite Dessert!
Difficulty: Easy
Prep Time: 20-25 minutes
Cooking Time: 10 minutes

No Need For Campfires For This Dessert!

Ingredients
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 tsp cornstarch
3 large egg yolks
2 tsp pure vanilla extract
1/4 tsp fine salt
1 package graham crackers + garnish
1/2 stick butter, melted
2 cups mini marshmallows

Cooking Tools
Food processor
Chef's torch or Creme Brulee torch
Small mixing bowl
Sauce pan

Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.  Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.  Set pudding aside to cool.  In a food processor, add the graham crackers and pulse until becomes crumbs.  Place crumbs into a small mixing bowl and add melted butter, toss until coated.  Place buttered crumbs into dessert bowls evenly and up the sides.  Spoon in cooled chocolate pudding on top of the crust bottoms. Place about 1/2 cup of mini marshmallows on top of each pudding and using a chef's torch, torch marshmallows until slightly melted, garnish with a small piece of graham cracker. Serve immediately to get the flavors of a campfire smore.
Serves 4

 
 

Jam Jar Short Ribs

Jam Jar Short Ribs
The Shiraz Wine Creates A Beautiful Gravy For The Short Ribs!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 9 hours 15 minutes

 

Ingredients
4 servings, cooked white rice
7-8 chuck short ribs
1 bottle Jam Jar Shiraz Wine
4 large carrots, large cuts
1 onion, chunks
4 cup beef stock
7 garlic cloves
salt
pepper
1 tbsp cornstarch
1/2 cup cold water

 Cooking Tools
Large skillet
Large roasting pan
Foil

Directions
Preheat oven 325 Degrees F.  In a large skillet on high heat, sear short ribs on each side to get golden brown.  Sear few short ribs at a time, place seared ribs into the roasting pan.  Add in the carrots, onions and garlic.  Pour in beef stock and a whole bottle of Jam Jar Shiraz.  Cover roaster with foil and place in the oven for 9 hours.  The last 45 minutes of cooking, take off foil.  When the ribs finish cooking, carefully remove ribs with bone intact to a serving platter, place carrot and onions around the ribs.  Place roasting pan with the cooking liquid back on the stove top and on medium heat reduce liquid.  Salt and pepper to taste.  In a small cup, place 1/2 cup of cold water and 1 tbsp of cornstarch, creating a slurry.  whisk in the slurry into the simmering liquid and whisk until the cooking liquid becomes thickened like a gravy. You can strain the liquid for a smooth gravy, but it is not necessary.  Pour Jam Jar gravy over the short ribs, serve with white rice or potatoes.
Serves 4

This Wine Was Purchased At Whole Foods.

Basil Pesto Bowtie Pasta & Chicken

Basil Pesto Bowtie Pasta & Chicken
Quick And Easy Basil Pesto!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

 

Ingredients
1 box Bowtie pasta, cooked, reserve 1 cup of pasta water
1 Cooked Rotisserie chicken, white & dark meat pulled
1 jar, sun dried tomatoes in oil, sliced
1/2 cup olive oil
10-12 basil leaves + garnish
1 clove garlic, minced
1/2 cup Pignoli nuts + garnish
1/2 cup Parmesan cheese, grated
salt
pepper

Cooking Tools
Large stock pot
Food processor

Directions
In a large stock pot, boil water and cook pasta according to directions.  Reserve 1 cup of pasta water before draining pasta. In a food processor, add; olive oil, basil leaves, garlic, Pignoli nuts and Parmesan cheese, pulse for 30 seconds.  Place drained pasta back in stock pot and then add the chicken, sun dried tomatoes, pasta water and basil pesto and toss all ingredients until well coated.  Salt and pepper to taste.  Place pasta into serving bowls and garnish with a basil leaf and some Pignoli nuts.
Serves 4

Sweet Soy Sloppy Joe

Sweet Soy Sloppy Joe
Topped With An Asian Slaw
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 5-7 minutes

 

Ingredients
4 buns
3  8oz. Filet Mignon, cubed
1/2 cup Hoisin sauce
1/4 cup rice wine vinegar
1/4 cup Mirin
1/4 cup ketchup
1/4 tsp grated ginger
1/4 tsp garlic, pressed
1/2 tbsp soy sauce


Cooking Tools
Skillet or cast iron pan
Medium mixing bowl

Directions
On high heat, allow skillet to get hot.  Add the cubed Filet and sear and brown on all sides, does not need to be cooked through.  lower heat and add rest of the ingredients and toss beef until well incorporated.   Cook for a few minutes, don't overcook the beef. Place on individual buns and top with Asian Slaw (recipe below).
serves 4

Asian Slaw

Ingredients
1/4 cup mirin
1/4 cup vinegar
1/2 tsp sesame oil
1 1/2 tbsp honey
1 tbsp soy sauce
1/4 tsp grated ginger
pinch white pepper
1 cup red cabbage, shredded
1 cup carrots, match sticks
1/4 cup red onion, sliced thin
1/4 cup cilantro, chopped
1/4 cup green onion, sliced
2 cups arugula

Directions
In a mixing bowl, whisk together Mirin, vinegar, sesame oil, honey, soy sauce, ginger and white pepper. Add in the rest of the ingredients and toss until well coated.

Panzanella Salad

Panzanella Salad
This Colorful Tuscan Salad Is Perfect For Using Day Old Bread And Seasonal Vegetables!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 5 minutes

Ingredients
6 cups day old Tuscan bread, cubed
1 cup yellow peppers, cubed
1 cup red pepper, cubed
1 cup red onion, cubed
1 cup green onion, sliced
2 cups cucumber, sliced
1 cup smoked Gouda cheese, diced
4 cups, Campari tomatoes, halved
1/4 cup parsley leaves
10-12 whole basil leaves
1/4 cup capers
2 cloves garlic, sliced thin
1/2 cup olive oil
1/2 cup white wine vinegar or red wine vinegar
3 tbsp sugar or honey
salt
pepper


Cooking Tools
Small skillet
Large mixing bowl

Directions
In a small skillet on low heat, add; olive oil and garlic slices and simmer for about 5 minutes, until garlic is slightly tender.  Take off heat, add vinegar and sugar and whisk.  Set aside to cool.  In a large mixing bowl add the cubed bread and the rest of the ingredients.  Pour garlic vinaigrette over the salad and toss until all ingredients are coated. Salt and pepper to taste, transfer to a serving dish and serve.
Serves 6

 

Orange Brioche French Toast

Orange Brioche French Toast
Topped With A Orange Cointreau Syrup!
Difficulty: Easy
Prep Time: 20-25 minutes
Cooking Time: 15 minutes

  

Ingredients
Brioche loaf cut into 1 inch thick slices
4 eggs
1 tsp vanilla extract
1/3 cup milk
1 tsp sugar
1 tsp orange zest
1/8 tsp cinnamon
butter for frying

Cooking Tools
Shallow baking dish
Skillet
Small stock pot

Directions
In a shallow baking dish, whisk eggs, vanilla extract, milk, orange zest, cinnamon and sugar.  Place cut Brioche slices into the egg batter and let it soak through on both sides.  In a skillet on medium heat, add some butter and coat bottom of pan.  Place soaked Brioche in preheated skillet and fry a few minutes on each side until golden brown.  Fry the Brioche in batches,  Place on a serving platter and top with Orange Cointreau Syrup (recipe below).

Orange Cointreau Syrup
Ingredients
segments of 2 Valencia oranges
1 tbsp orange skin, chiffonade
1/3 cup simple syrup
1 tbsp honey
3 tbsp maple syrup
1 tbsp butter
1 tbsp Cointreau


Directions
In a small stock pot on low heat, add; butter and orange skin chiffonade.  Let orange skin simmer in the butter for a minute to release the oils from the skin into the butter. Add the rest of the ingredients and simmer for about 5 minutes.  Pour on top of Orange Brioche French Toast.

Coconut Custard

Coconut Custard
Tropical Flavors of South East Asia!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 35-40 minutes

 

Ingredients
4 eggs
6 tbsp light brown sugar
1 cup coconut milk
1 tsp vanilla extract
confectioners sugar for dusting
1/2 cup fresh berries for garnish
Boiling water


Cooking Tools
Large roasting pan
Ovenproof ramekins or small mason jars
Mixing bowl

Directions
Preheat oven to 300 Degrees F.  In a mixing bowl, add; eggs and sugar and whisk until smooth.  Add coconut milk and vanilla extract and whisk until well incorporated. Place coconut mixture into mason jars evenly and set them into a roasting pan. Pour boiling water into roasting pan until it comes halfway up the mason jars.  Carefully place roasting pan in oven and bake for 35-40 minutes or until custards are set.  Remove roasting pan from oven and remove the jars from the water to cool.  Place cooled custards in the refrigerator to chill.  Before serving, dust with confectioners sugar and garnish with berries.
Serves 4-6

Falafel

Falafel
A Tasty, Healthy Snack!  Serve With Your Favorite Sauce!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 6-8 minutes

Ingredients
2 cups canned garbanzo beans, rinsed & drained
2 tbsp olive oil + frying
1/4 cup parsley, chopped + garnish
1/4 cup green onions, chopped
1 tbsp cilantro, minced
juice of half a lemon
1/4 tsp cumin
1/4 tsp salt
1/8 tsp pepper
2 tbsp self rising flour


Cooking Tools
Food Processor
Skillet

Directions
In a food processor, add all the ingredients and pulse until semi-smooth.  You want some chunks of garbanzo beans for texture.  Create patties and place them in a oil lined skillet on medium heat and cook for 2-3 minutes on each side.  Garnish, serve with your favorite sauce.
Yield 6 Patties

 

Roasted Grape Crostini

Roasted Grape Crostini
So Few Ingredients Makes Such A Flavorful Impact!
Difficulty: easy
Prep Time: 15 minutes
Cooking Time: 45 minutes

So Simple And Rustic!

Ingredients
1 loaf, Ciabatta or baguette, Tuscan loaf, sliced
1 1/2 cups fresh Ricotta cheese
4 cups seedless grapes
1 tbsp parsley, minced (garnish)
olive oil for drizzle
salt
pepper (optional)

Cooking Tools
Parchment lined sheet pan

Directions
Preheat oven to 350 Degrees F.  Place sliced loaf on the parchment lined sheet pan and drizzle with olive oil on both sides, salt and pepper (optional).  Place in oven and bake for about 15 minutes or until crusty. Remove from oven and place Crostini on a serving plate to cool.  On the same sheet pan used for the Crostini, place all the grapes on the hot sheet pan and place back in oven and cook for 30 minutes. Spoon Ricotta cheese on the Crostini and place roasted grapes on top and garnish with minced parsley.
Serves 6

Sweet & Sour Sriracha Shrimp

Sweet & Sour Sriracha Shrimp
Perfect For An Appetizer Or A Topping On Grilled Fish!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 10-12 minutes

Ingredients
1 lb. 16-20 count shrimp (tail on) shelled & deveined
2-3 tbsp Sriracha (hot chili sauce)
1/2 stick butter
1/2 cup pineapple, small dice
1 tbsp lemon juice
1 1/2 tbsp honey
1/4 cup pineapple juice
pinch of salt
pinch of pepper
1 tbsp parsley, minced

 Cooking Tools
Indoor grill pan
Skillet

Directions
On high heat, preheat grill pan and sear the shrimp for a minute or two on each side, does not have to be fully cooked through.  Set aside shrimp in a warm location.  In a skillet on medium heat, add; Sriracha, butter, lemon juice, honey and pineapple juice.  Whisk together and cook until nice and bubbly.  Add to the skillet the shrimp, diced pineapple, salt, pepper and parsley. Lightly toss shrimp in the sauce on low heat and cook for an additional few minutes until shrimp is cooked through.  Place in a serving bowl or on top of grilled fish!
Serves 4

Topping For A Perfectly Grilled Swordfish!

Chicken Piccata

Chicken Piccata
A Heavenly Lemon Caper Sauce!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 15 minutes

Serve With Your Favorite Pasta Or Potatoes!

 

Ingredients
4 chicken breast, boneless & skinless
1 cup flour
2 cloves garlic, sliced thin
1/3 cup lemon juice
1/2 cup white wine (Pinot Grigio)
1/2 cup capers, drained
3 + 3 tbsp olive oil
2 + 3 tbsp butter
4-5 lemon slices
1/4 cup parsley, minced
salt
pepper


Cooking Tools
Large skillet
Meat mallet

Directions
Pound out the chicken breast with a meat mallet to thin and tenderize.  In a large skillet on medium high heat, melt 3 tbsp of olive oil and 2 tbsp of butter.  Salt and pepper chicken breast on both sides and dredge chicken breast through the flour on both sides and place breasts into the hot oil.  Cook for 4-5 minutes on both sides until cooked through and browned.  Remove cooked breast and set aside in a warm location.  Clean out skillet and place back on heat and add 3 tbsp of olive oil, 2 tbsp of butter and garlic slice on medium low heat.  Cook until garlic is slightly tender, add; lemon juice, white wine, capers, 4-5 lemon slices.  salt and pepper to taste, adjust seasoning. Place chicken back into the sauce and heat through.  Place chicken on a platter with cooked hot pasta or potatoes and pour the pan sauce and lemon slices over the chicken evenly and garnish with minced parsley.
Serves 4

Vegetable Chow Mein

Vegetable Chow Mein
A Light & Healthy Vegetarian Recipe
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10 minutes

 

Ingredients
1 package dry Chow Mein noodles
1 cup Shitake mushrooms, sliced
1 cup carrots, julienne
2 cups broccolini tops
1/2 cup red onions, sliced
3/4 cup shredded red cabbage
2 cups baby Bok Choy, chopped
3/4 cup baby corn, sliced
3/4 cup water chestnuts, sliced
1 cup snow peas
1 clove of garlic, sliced
1/4 cup green onions, sliced + garnish
2-3 tbsp soybean oil or canola oil
2 tsp sesame oil
3 tbsp soy sauce
pinch of white pepper


Cooking Tools
Wok with lid
Large stock pot

Directions 
In a large stock with boiling water, add Chow Mein noodles and cook according to directions, drain.  In a wok add soybean oil to coat bottom of wok on high heat.  Add broccolini, garlic and carrots and stir fry, add a bit of water, just to get the vegetables slightly tender.  To the wok, add the rest of the vegetables and continue to cook until vegetables are slightly tender but still has some crispness to the vegetables.  To the wok, add; sesame oil, soy sauce and the cooked and drained Chow Mein noodles.  Toss all the ingredients together and quickly toss to coat all the ingredients, garnish with green onions and serve hot!