Chicken Lavosh

Chicken Lavosh
A Beautiful Blend Of Flavors For A Simple Wrap!
Difficulty: Easy

 

Ingredients
6 Lavosh Wraps
2 large chicken breast, boneless and skinless
1 1/2 cups plain Greek yogurt
2 tsp garlic puree
2 tbsp lemon juice
salt
pepper
oil for stir-fry
1 small yellow pepper, seeded and sliced
1 small red pepper, seeded and sliced
1 1/2 cups cherry tomatoes
1 cup broccoli florets
1 zucchini, sliced
1 cup snow peas
1 cup red onions, sliced

Directions
In a small mixing bowl, whisk yogurt, garlic, lemon juice, salt and pepper. Separate half the mixture and place in a small serving bowl and place in the refrigerator. Use the other half of the yogurt mixture to marinade chicken breast in a zip lock bag in the refrigerator for 3-4 hours.( Discard bag with 1/2 of the used yogurt marinade) Grill chicken until done; set aside. In a wok or fry pan, drizzle some oil on medium to high heat; add the vegetables and cook until slightly tender.  Salt and pepper to taste.  To assemble the wrap, slice chicken into strip and layer chicken in center of wrap, add the stir fried vegetables on top.  Use the other half of the yogurt marinade as a dipping sauce for the wrap.
Serves 6

The Marinaded Chicken

Stir Fry Vegetables

Marinated Skirt Steak

Marinated Skirt Steak
The Marinade Makes The Steaks Tender And Full Of Flavor!
Difficulty: Easy

 

Ingredients
4 skirt steaks
1/4 cup A-1 Steak Sauce
1/2 tbsp Worcestershire Sauce
2 tsp balsamic vinegar
1 tsp garlic puree
2 tbsp brown or palm sugar
salt
pepper

Directions
In a small mixing, whisk A-1, Worcestershire, balsamic vinegar, garlic, sugar, salt and pepper to taste.  Place steaks into a zip lock freezer bag with the marinade; release all the air and marinade steaks in the refrigerator for 3 to 4 hours.  Grill steaks to medium to medium rare.  Let rest for 5 minutes, before slicing against the grain.
Serves 4

Quiche Lorraine

Quiche Lorraine
Serve It For Breakfast, Lunch And Dinner!
Difficulty: Easy

Serve With A Spring Salad.

 

Ingredients
1 prepared pie dough
6 ounces thick cut bacon, cut into narrow strips (or “ lardons”)
3 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 cup green onions, chopped
1/4 tsp salt
1/4 tsp ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss

Directions
Preheat the oven to 375 Degrees F. Place pastry pie dough in a 8-9 inch pie dish.
Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use. Arrange the bacon evenly over the bottom of the baked crust. In a large bowl, beat the eggs, yolks, green onion and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 15 minutes.
Serves 6

Linguine With White Clam Sauce

Linguini With White Clam Sauce
An Easy Recipe, For A Quick Meal!
Difficulty: Easy

 

Ingredients
Linguini
1/4 cup extra-virgin olive oil
1 cup onions, diced
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine
2 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped
salt & pepper

Directions
Bring a large pot of water to a boil. Add salt and the linguini and cook to al dente, 10-12 minutes or so. The linguini will continue to cook in sauce, later.
To a large skillet heated over medium heat, add oil, onions,garlic, thyme and red pepper flakes. Cook until onions are translucent; Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt and pepper, add parsley, toss and serve.
Serves 4

Bourbon Pecan Sticky Buns

Bourbon Pecan Sticky Buns
This Recipe Is Well Worth The Time And Effort!
Difficulty: Moderate

 

Ingredients
Dough
2/3 cup whole milk
5 tbsp sugar, divided
1 3/4 tsp active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 tsp kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tbsp, melted

Topping
1 3/4 cups chopped pecans
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1 shot Bourbon
1/3 cup honey
1/4 tsp salt salt 

Buns
1/2 cup (1 stick) unsalted butter, room temperature + more for dotting
1/2 cup (packed) dark brown sugar
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp kosher salt
1/2 cup chopped pecans
All-purpose flour (for dusting)
1 large egg

Directions
Dough
Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours.
Topping
Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt. Bring to a boil, reduce heat to medium-low, add Bourbon ( be careful not to ignite) and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour the glaze into baking pan, tilting to coat bottom and sides. Sprinkle with pecans over bottom of baking pan and let cool.
Buns
Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Roll out dough to a rectangle, spread on evenly the butter mixture, then sprinkle 1/2 cup of pecans all over evenly. From the long side, roll into a pinwheel; cut into 2 inch slices and place in the baking pan on top of the cooled pecan mixture. Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour.
Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tbsp. water in a small bowl. Brush tops of buns with egg wash and dot with butter then Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown and filling is bubbling, about 50-60 minutes. Let cool for 5 minutes, then invert to serving dish.  Please be very careful, the Bourbon pecan caramel sauce is piping hot!
Yields 9

This Is The Second Proofing, Right Before Baking.

Just Out Of The Oven, Before Inverting.

 

Almond Pesto Pasta

Almond Pesto Pasta
A Simple Twist On A Classic Pesto!
Difficulty: Easy

In This Recipe, Bucatini Pasta Was Used.

 Ingredients
1 box dry pasta, cook according to directions
1 cup Marcona Almonds
1/2 cup olive oil
1 clove garlic
10-12 large fresh basil leaves
salt
pepper
Parmesan cheese for topping

Directions
Cook pasta according to directions.  In a food processor blend; almonds, olive oil, garlic, basil leaves. Cook and drain pasta and place in a large mixing bowl; add almond pesto and toss.  Salt and pepper to taste, if the pesto is too dry, add more olive oil.
Serves 6

 

Chopped Kale Salad

Chopped Kale Salad With Lemon Honey Dressing
Difficulty: Easy

 

 Ingredients
4-6 cups baby kale, chopped
1 cup grape tomatoes, halved
1/2 cup red onion, sliced thin
1 cup canned garbanzo beans, drained and rinsed
3/4 cup feta cheese

Directions
Place ingredients in a large salad bowl and toss with the Lemon Honey Dressing . (recipe below)

Lemon Honey Dressing
Ingredients
1/4 cup olive oil
juice of half lemon
2 tsp honey
1 tbsp champagne vinegar
salt
pepper
Directions
Whisk all ingredients in a mixing bowl.

Serves 2

 

Smokey Collard Greens

Smokey Collard Greens
With Smoked Turkey Wing!
Difficulty: Easy

 

Ingredients
1 bag, cut collard greens
4-5 cups chicken stock
1 smoked turkey wing
pepper

Directions
In a large stock pot with lid on medium-low heat; add all ingredients.  Cook with lid on for 1 1/2- 2 hours until collards are nice and tender.
Serves 4

Yogurt Pizza

Yogurt Pizza
Two Ingredients For The Dough!
Difficulty: Easy

No Need For Dough To Rise, Make Pizza In Minutes!

Ingredients
1 cup plain Greek yogurt
1–1 ½ cups self-rising flour
1 cup pizza sauce
2 cups Italian blend shredded cheese
olive oil

Directions
Preheat oven 450 Degrees F
Mix yogurt and flour in a bowl until it starts to come together, then knead it on a well floured surface for about 8 minutes.  Add in a little bit of flour at a time if the dough is too sticky. Form it into thin disk shape.  Brush with olive oil, top with pizza sauce and cheese then put straight into an oven on a preheated pizza stone for 12–15 minutes. ( If you don't have a pizza stone, place on a greased baking sheet).
Yields 4 slices

 

Steak & Eggs With Hollandaise

Steak & Eggs With Hollandaise
A Great Recipe For A Low Carb Or Paleo Diet!
Difficulty: Easy

Ingredients
1 8oz. Filet Mignon, sliced in half
2 eggs
1 tbsp olive oil
salt
pepper
oil for frying eggs

Directions
Heat a grill pan on high, drizzle with olive oil, salt and pepper filets; sear filets and cook several minute on each side.  Set aside meat to rest.  In a non stick pan; add vegetable oil on medium heat and fry eggs over easy, salt and pepper to taste.  To serve; place 1 filet on a serving plate add egg on top, another slice of filet and top with another fried egg.  Top it with Hollandaise Sauce (recipe below).
Serves 1

Easy Hollandaise
Ingredients:
2 large egg yolks
1 tbsp warm water
1 tbsp fresh lemon juice
1/4 tsp coarse salt
1/2 cup (1 stick) unsalted butter
Directions:
In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Lemonade Cake

Lemonade Cake
Sweet And Tart, The Perfect Blend!
Difficulty: Easy

Ingredients
Pillsbury Moist Supreme Classic Yellow Cake Mix
1 tbsp fresh lemon zest
1 cup + 2 tbsp fresh lemon juice
1 cup water
1 cup white sugar
1 cup powdered sugar

Directions
Preheat oven to 350 Degrees F.  Mix cake mix and ingredients from directions on the box plus 1 tbsp lemon zest and place batter in a Bundt pan and bake according to box directions.   In a saucepan; mix 1 cup lemon juice, 1 cup water, 1 cup sugar and cook on medium heat to a rolling boil until it reduces almost by half.  When cake is done baking, while still in the pan; using a long toothpick, pierce many holes in the cake, but try not to go all the way down to the bottom.  Using a large spoon, ladle lemon simple syrup all over the cake a little at a time, to allow liquid to absorb in the cake until syrup is gone.  Set aside to cool completely before inverting.  In a small mixing bowl; add 1 cup powdered sugar and 2 tbsp lemon juice and mix until smooth.  Once cake is cool and inverted, spoon lemon sugar glaze on top of the cake and let it run down the sides.
Serves 8



English Tea Sandwiches

English Tea Sandwiches
Fond Memories Of The Traditional Tea Service At The Chesterfield Mayfair!
Difficulty: Easy

Service Of English Tea Is A Must!

Shrimp & Dill 

Ingredients
4 slices wheat bread, crust removed
8 med. size shrimp, peeled & deveined, sliced in half lengthwise
2 tbsp plain yogurt
1 tbsp fresh dill, minced
salt
pepper
Directions
In a small bowl; mix yogurt, dill, salt, pepper.  Spread yogurt mixture on 2 slices of bread, lay the shrimp on top then top with the other slices of bread.  Slice crisscross and serve.
Yields 8 small sandwiches

Cucumber & Orange Butter

Ingredients
4 slices marble bread, crust removed
8 slices English cucumber
2 tbsp salted butter, softened
1 tbsp orange marmalade
Directions
Spread butter and orange marmalade on 2 slices of bread.  Lay cucumber slices on top, then top with the other slices of bread.  Slice crisscross and serve.
Yields 8 small sandwiches

Ham & Horseradish

Ingredients
4 slices wheat bread, crust removed
4 slice of honey ham
2 tbsp mayonnaise
1 tsp grated horseradish
Directions
In a small bowl; mix mayonnaise and horseradish, spread mixture on 2 slices of bread.  lay ham slices on top, then top with the other slices of bread.  Slice crisscross and serve.
Yields 8 small sandwiches

Chicken Liver Pate & Arugula 

Ingredients
4 slices marble bread, crust removed
Deli chicken liver pate (Fresh Market)
1 cup arugula
2 tbsp butter
Directions
Spread butter on 2 slices of bread.  Spread chicken liver pate on 2 slices of bread.  Place arugula on top, then top with the other slices of bread.  Slice crisscross and serve.
Yields 8 small sandwiches

Coca Cola Glazed Ham

Coca Cola Glazed Ham
This Ham Is Perfect For The Holidays!
Difficulty: Easy

Serve With Our Parsley Buttered Baby Potatoes!

Ingredients
4-6 lb. spiral sliced smoked ham, bone in
2 bottles of Coca Cola
1 cup brown sugar
1/4 tsp cinnamon
1/8 tsp ground clove
1/8 tsp nutmeg
1/8 tsp pepper
1/2 tsp vanilla extract

Direction
Preheat oven 350 Degrees F.  In a saucepan on medium-low heat; add 2 bottles of Coke, brown sugar, cinnamon, clove, nutmeg, pepper and vanilla extract.  Reduce on simmer almost by half. ( reserve 2-3 tbsp of coca cola glaze and set aside).  Baste ham all over and place ham in oven and cook for an 1 hour and 15 minutes, basting every 15 minutes with the glaze.  Pull the ham out and place the Brown Sugar Crust ( recipe below) on top of the ham.  Raise the temperature to 400 Degrees F.  Place ham back into the oven and cook for additional 15 minutes or until the brown sugar crust caramelizes.
Serves 6-8

Brown Sugar Crust
Ingredients
1 cup brown sugar
2-3 tbsp coca cola glaze
1/4 tsp sugar
1/8 tsp ground clove
1/8 tsp nutmeg
Directions
Mix all ingredients in a small mixing bowl. (should feel like wet sand)

Basting The Ham Will Prevent It From Drying Out!



Parsley Buttered Baby Potatoes

Parsley Buttered Baby Potatoes
A Easy Side Dish That Goes With Anything!
Difficulty: Easy

Ingredients
1 1/2 lbs. baby red potatoes
1 1/2 cups chicken stock
1 cup parsley, chopped
1/2 cup green onions, chopped
2 cloves garlic, minced
1/2 stick butter
2 tbsp olive oil
salt
pepper

Direction
In a large skillet with lid; add potatoes and chicken stock and cook on medium heat with lid on until potatoes are tender, (approx. 20 minutes) and most of the liquid is evaporated.  Add butter, olive oil, green onions, garlic, parsley, salt and pepper to taste.  Cook for additional 8 minutes.
Serves 4-6

Mexican Chicken Salad With Peppers

Mexican Chicken Salad With Peppers
Served With Cilantro Rice
Difficulty: Easy

Ingredients
1 lb. cooked chicken breast, cut in strips
1/2 cup mayonnaise
1/2 cup plain yogurt
1 tsp chili powder
1 tsp Spanish paprika
1/4 tsp cumin
pinch of cayenne pepper
salt
pepper
1/2 tsp tomato paste
1/2 red onion, sliced thin
1 green pepper, seeded and slice thin
1 red pepper, seeded and sliced thin
3/4 cup frozen sweet corn, defrosted
8 oz. long grain rice, cooked
1/4 cup fresh cilantro leaves, minced

Directions
In a large mixing bowl: add mayonnaise, yogurt, chili powder, paprika, cayenne pepper, cumin, salt, pepper and tomato paste.  Whisk until well blended.  Fold in onion, green, red pepper, chicken and corn.  Chill chicken mixture for an hour in the refrigerator.  Mix cilantro in the cooked rice; place rice on a platter along the edges with center hollowed out.  Place chicken mixture in the center for a beautiful presentation.
Serves 4

Greek Shrimp Linguini

Greek Shrimp Linguini
A Very Light And Flavorful Pasta!
Difficulty: Easy

Ingredients
1/4 cup olive oil
4 tsp minced garlic
1 lb. uncooked medium shrimp, peeled, deveined
1 1/2 cups tomato sauce ( fresh )
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tbsp fresh lemon juice
3 tbsp chopped fresh parsley
2 tbsp finely chopped fresh oregano or 1 1/2 tsp dried
12 ounce box, angel hair pasta or linguine
salt
pepper

Directions
Heat oil in a large skillet over medium high heat. Add olive oil, garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add tomato sauce, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.  Garnish with feta cheese.
Serves 4
 

Tomato And Egg Hasselback

Tomato And Egg Hasselback
A Delicious And Quick Salad!
Difficulty: Easy

Ingredients
4 large Roma tomatoes
4 hard boiled eggs
2 cups fresh baby spinach
salad dressing
salt
pepper

Directions
Slice cleaned tomatoes, 1/4 inch slices almost to the bottom of the tomatoes, do not cut through (3 to 4 slices per tomato).  Using an egg slicer, slice egg; use 1 egg per tomato.  Wedge egg slices into the tomato slits; place on top of a bed of spinach.  sprinkle salt and pepper to taste.  Spoon your favorite salad dressing on top.
Serves 4