Shrimp With Red Beans & Rice

Shrimp With Red Beans & Rice
A Flavorful One Pot Meal!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30-35 minutes

Ingredients
1 lb. medium shrimp, shelled, deveined, tail on
1 cup red pepper, diced
1 cup onions, sliced thin
1 cup celery, sliced
2 cups assorted mushrooms, sliced
1/2 cup green onion, chopped
2 cloves garlic, sliced thin
2 cups cooked white rice
1 can red kidney beans, rinsed and drained
1 can diced tomatoes + juices
3/4 cup tomato puree
1/4 cup white wine
1 tbsp olive oil
1 tbsp butter
pinch red pepper flakes
2 tsp sugar
2 packets Goya Sazon seasoning packet
minced parsley for garnish
pepper

Cooking Tools
Medium size pot

 

Directions
On medium heat, melt butter and oil.  Cook red pepper, onions, celery, mushrooms and garlic.  Sweat vegetables until slightly tender.  Add into the pot; beans, tomatoes, tomato puree, white wine, sugar, red pepper flakes and seasoning packets.  Cook for 10-15 minutes on low until vegetables are tender. Mix in the rice and cook for additional 5 minutes. Add in the shrimp and green onions, stir and cook for 2-3 minutes or until the shrimp is cooked through.  Season with pepper to taste and garnish with minced parsley.
Serves 4

Grilled Shishito Peppers

Grilled Shishito Peppers
With A Wasabi Mayo Dipping Sauce
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: 1-2 minutes

Ingredients
12-14 shishito peppers
1 tsp vegetable oil
1/2 cup mayonnaise
2 tsp wasabi paste
salt

Cooking Tools
Grill pan 

Directions
Preheat grill pan on high heat.  Coat shishito peppers with vegetable oil.  Place peppers on grill pan and grill for 1-2 minute, toss to sear all sides of the pepper.  Place on serving dish and sprinkle with salt.  To prepare dipping sauce, whisk mayonnaise with the wasabi paste and a pinch of salt until blended well.
Serves 2

Baked Banana Split

Baked Banana Split
A Perfect Dessert, Even In Winter!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 16 minutes

Ingredients
3 bananas
2 heaping tbsp brown sugar
2 tbsp butter, melted
3/4 cup chopped pecans
1/4 tsp vanilla extract
pinch of salt
vanilla ice cream
maraschino cherries

Cooking Tools
Sheet pan
Small mixing bowl
Foil 

Directions
Preheat oven to 400 Degrees F.  Create 2 boats out of foil.  Peel and slice bananas in half length wise and place 3 slices in each boat.  In a small mixing bowl, add; brown sugar, melted butter, pecans, vanilla, salt and mix well. Place equal amount of sugar mixture on bananas and place in the oven and bake for 15 minutes.  Place under broil for 1 minute, making sure not to burn the pecans.  Let cool for 5-10 minutes, scoop ice cream on top and garnish with a cherry.
Serves 2

Stuffed Turkey Breast With Wild Rice

Stuffed Turkey Breast With Wild Rice
Just Cooking The Breast, Cuts Down On Time!
Difficulty: Easy
Prep Time: 1 hour
Cooking Time: 1 hour 25 minutes

Ingredients
2 boneless turkey breast with skin on
1 cup wild rice mix
2 1/4 cup chicken broth
1 tsp butter
2 tbsp olive oil
1 cup onions, diced
1/2 cup Feta cheese
2 tbsp Herb De Provence
salt
pepper

Cooking Tools
Sheet pan
Small stock pot with lid 

Directions
Preheat oven to 375 Degrees F.  In a stock pot, add; rice, chicken broth, 1 tsp butter, diced onions.  Bring to a boil, reduce heat to low and place lid on pot and cook for 20-25 minutes, check to see if the rice is tender, let steam for 10 minutes.  Toss Feta cheese into the rice and season to taste and let come to room temperature before stuffing the turkey breast.  Insert knife to the side center of the turkey, cutting to create a pocket for the filling, making sure to not cut through the sides.  Once the rice has cooled, stuff each breast.  Drizzle olive oil on the breast of the turkey and coat the bird with the Herb De Provence, salt and pepper.  Place the breasts onto a sheet pan and bake in oven for 1 hour.  Make sure the juices from the turkey run clear.  Let turkey rest 10 minutes, before carving.
Serves 4

Blood Orange Glazed Pork Tenderloin

Blood Orange Glazed Pork Tenderloin
Served With Butternut Squash Puree!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40-45 minutes

 

Ingredients
1 pork tenderloin
2 cups Sicilian Blood Orange soda
1/2 cup sugar
2 tsp white wine vinegar
1 tbsp butter
1 tbsp Herb De Provence
3-4 slices orange
3 tbsp olive oil
minced parsley for garnish
salt
pepper

Cooking Tools
Large skillet
Sheet pan
Medium saucepan

Directions
Preheat oven to 400 Degrees F.  Coat tenderloin with olive oil and sear all side until browned in a preheated skillet on high.  Place on a sheet pan and coat with Herb De Provence, salt and pepper, roast in oven for 30-35 minutes (depending on the thickness of tenderloin, adjust cooking time).  While the pork is cooking, in a saucepan, add; Blood orange soda, sugar, vinegar and butter. Cook sauce on high then reduce to medium low heat.  Reduce liquid by half, until it has the consistency of syrup.  Add in the orange slices and cook until tender.  Once pork is cooked, let rest for 10 minutes before slicing.  Pour sauce over sliced pork tenderloin and garnish with minced parsley and sliced oranges.
Serves 4

Plantain Wrapped In Bacon

Plantain Wrapped In Bacon
Perfect For Your Holiday Party!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Serve With Some Honey Mustard Sauce!

Ingredients
1 large ripe plantain, peeled, (sliced 1/2 inch thick)
4 slices apple smoked bacon strips
1/2 cup raw sugar
sliced green onions for garnish

Cooking Tools
Sheet pan with cooling rack insert

Directions
Preheat oven 400 Degrees F.  Cut the bacon strips in half.  Cut plantain on angle, so you have more surface to wrap.  Wrap each plantain with bacon and roll in some raw sugar and place on rack seam side down.  Place in oven and bake for 30 minutes until bacon is caramelized and crispy. garnish with sliced green onions and serve with some Honey Mustard Sauce.
Yields approx. 8

 

Double Chili Cheeseburger

Double Chili Cheeseburger
I Use My Cincinnati Chili Recipe, But Any Chili Will Do!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes

Ingredients
8 patties Schweid & Sons C.A.B Custom Blend http://schweidandsons.com/products
4 hamburger buns + 4 bottom buns
2 cups Monterrey Jack cheese, shredded
1/2 cup pickled jalapeno slices
Cincinnati Chili http://womanandthewhisk.blogspot.com/2014/05/cinncinnati-chili.html
sour cream
salt
pepper

Cooking Tools
Outdoor grill
Medium pot

Directions
Prepare Cincinnati Chili, without the spaghetti ahead of time. Preheat outdoor grill.  Salt and pepper hamburger patties and place on hot grill and cook for several minutes on each side.  Place shredded cheese equally on each patty.  Take off grill once cheese has melted.  Assemble the double cheeseburger, ladle hot chili on burger and top with jalapenos and sour cream on each burger.
Serves 4 

Ferrero Rocher Fudge Brownies

Ferrero Rocher Fudge Brownies
With Toasted Marshmallow Creme
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25-30 minutes

Ingredients
1 box Dunkin Hines Chocolate Fudge Brownie Mix
9 Ferrero Rocher chocolates, crushed http://www.ferrerorocherusa.com/
1 egg
1 stick butter, melted + greasing
1/3 cup evaporated milk
1/4 tsp vanilla extract
9  tbsp Jet-puffed marshmallow creme
Cooking Tools
8 X 8 baking dish
Medium mixing Bowl
Kitchen torch
Whisk

Directions
Preheat oven to 350 Degrees F.  In a mixing bowl, whisk together the brownie mix, egg, melted butter, evaporated milk and vanilla extract.  Once mix is well blended, fold in the Ferrero Rocher chocolates. Place batter into a greased baking dish and bake in the oven 25-30 minutes.  Set aside to completely cool.  Right before serving, cut brownies into 9 squares, dollop 1 tbsp of Jet-puffed marshmallow and using a kitchen torch to toast golden brown.
Yields 9

Pumpkin Miso Soup

Pumpkin Miso Soup
Warm And Soothing With An Asian Twist!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
6 cup unsalted chicken stock
1  15oz. canned pumpkin puree
1 tsp garlic. pressed
3 tbsp miso
pepper
minced parsley (garnish)

Cooking Tools
Medium stock pot 

Directions
Heat chicken stock in a medium pot to a boil, add in the pumpkin puree, miso paste, garlic and reduce heat.  Using a whisk to break up miso and pumpkin.  Cook on a low simmer for 20 minutes. Pepper to taste, ladle into soup bowls and garnish with minced parsley.
Serves 4

Panettone Croque Madame

Panettone Croque Madame
The Perfect Brunch For Christmas Morning!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35-40 minutes

Ingredients
1 Panettone loaf, sliced 1/2 inch thick rounds
6 medium size eggs
6 thin slices of ham
6 slices Swiss cheese
butter spray
pepper
minced parsley for garnish

Cooking Tools
Large muffin tin
2 medium sauce pans 

Directions
Preheat oven 350 Degrees F. Press down on the cut rounds of Panettone.  Measure and fit the Panettone into the muffin tins to create a bread bowl, making sure the sides come up higher than the muffin tin, so it can hold all the ingredients. Spray inside and the top of Panettone with some butter spray and place in the oven and bake for about 15 minutes to toast the Panettone.  Remove from oven and place a layer of ham to the bottom of each Panettone bowl, then a layer of Swiss cheese.  Crack 1 egg into each bowl lined with ham and cheese and spoon some Bechamel Sauce (recipe below) on top of egg to cover and a dash of pepper.  Place back into the oven and cook additional 20-22 minutes.  Let rest for at least 5 minutes to set up.  garnish with minced parsley.
Serves 6

Bechamel Sauce
Ingredients
3 tbsp butter
2 tbsp flour
2 cups milk
1/2 tsp salt
fresh grated nutmeg

Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over low heat, cook until the mixture turns a light, sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture, whisking continuously until very smooth. Bring to a boil, then lower heat and cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Burrito Bowl

Burrito Bowl
Make This With Beef, Chicken, Shrimp Or Vegan!
Difficulty: Easy
Prep Time: 35-40 minutes
Cooking Time: 35 minutes

 Ingredients
3 filet Mignon, cubed
1 green pepper, diced
1 cup red onion, diced
2 cups grape tomatoes, halved
1/2 cup frozen roasted corn kernels
1 cup canned black beans, rinsed & drained
1/4 cup cilantro, minced
1 clove garlic, minced
1 small can, chopped green chilies
2 cups Mexican shredded cheese blend
2 cups shredded lettuce
sour cream
4 tbsp olive oil
salt
pepper


Cooking Tools
Large skillet
Medium pot with lid
Food Processor

Directions
In the skillet on medium heat, add; 2 tbsp olive oil, green peppers, onions, corn and garlic.  saute vegetables until slightly softened.  Add in beans, cilantro, green chilies and tomatoes until heated through, salt and pepper to taste. Remove from skillet and place in a bowl and set aside.  Heat 2 tbsp olive oil back into the skillet on high heat and cook beef cubes in small batches, until seared and cooked, about 3-5 minutes.  Salt and pepper beef at the end.  To create your Burrito Bowl,  Place 1 cup of Cilantro Rice (recipe below) spoon some vegetables on the rice, add the beef cubes, lettuce, cheese, sour cream and guacamole (recipe below).
Serves 4

Cilantro Rice
Ingredients
2 cups long grain white rice
2 cups chicken stock
2 cups water
1/4 cup cilantro, minced
salt

Directions
In a medium pot on high heat, add chicken stock and water and let it come to a boil.  Stir in rice and cover with a lid and lower heat to a simmer.  Cook rice for about 25 minutes.  Once liquid has evaporated, turn off heat and let steam for additional 10 minutes.  Once rice is fully cooked, mix in cilantro and season with salt.

Guacamole
Ingredients
2 ripe avocados, diced
juice of 1 lime
1 shallot, minced
1/2 tsp garlic, minced
1 tsp vinegar
1 tbsp jarred salsa verde
1 tbsp cilantro, minced
salt

Directions
Place all ingredients in a food processor and pulse until semi smooth.

Swedish Meatballs

Swedish Meatballs
Served With Buttered Wide Egg Noodles!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35-40 minutes

Ingredients
2 slices fresh white bread
1 lb. ground veal
1 lb. ground pork
1/2 cup onions, minced
1/2 cup milk
2 egg yolks
1 tsp salt
1/4 tsp pepper
1/4 tsp ground allspice
1/4 tsp grated fresh nutmeg
2 tbsp butter, melted
1/4 cup parsley, chopped for garnish

Cooking Tools
Sheet pan
Large skillet
Large mixing bowl

Directions
Preheat oven to 350 Degrees F.  Place sliced bread and milk into the mixing bowl and let sit for 5 minutes.  Place rest of the ingredients in and mix well  Using your hands,  make 24 round meatballs and place on sheet pan and bake for 25 minutes.  Remove meatballs and place in the skillet with the sauce (recipe below) and finish cooking for about 10-15 minutes.  Pour meatballs and sauce over buttered wide egg noodles and garnish with minced parsley.
Serves 6

Sauce
Ingredients
1/2 stick butter
2 tbsp flour
3 cups beef stock
1 cup cream
pinch of nutmeg

Directions
In a skillet on medium heat, melt butter.  Whisk in flour and cook for about 2 minutes.  Pour in beef stock and whisk until flour has dissolved into the stock.  As it start to thicken, lower heat and add the cream, nutmeg and whisk until well blended.
 

 

Basil Pesto Pork Chops

Basil Pesto Pork Chops
Pesto Is Not Just For Pasta!
Difficulty: Easy
Prep Time: 1 hour, 20 minutes
Cooking Time: 6-8 minutes

Ingredients
8 thin cut pork chops
10-12 basil leaves
1/2 cup parsley leaves
2 cloves garlic
1 cup olive oil
1 tbsp white wine vinegar
juice of half a lemon
1/2 cup Pignoli nuts
pinch of salt
pinch of pepper
pinch red pepper flakes 

Cooking Tools
Food processor
Grill
Baking dish

Directions
In a food processor, add; basil leaves, parsley leaves, garlic, olive oil, vinegar, lemon juice, Pignoli nuts, salt, pepper, pepper flakes.  Pulse food processor on high for about 30 seconds to 1 minutes.  Line baking dish with the pork chops and pour half the basil pesto onto the pork chops and coat on both sides.  Place in refrigerator to marinade for at least 1 hour.  Reserve the other half of the pesto to put on grilled pork chops.  Preheat grill and place marinaded pork chops on high heat and cook for 3-4 minutes on each side. Dollop pesto sauce on top of grilled pork chops just before serving.
Serves 4

Red Velvet Cupcakes

Red Velvet Cupcakes
With Cream Cheese Icing!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 20-25 minutes

Ingredients
2 1/2 cups flour
1 3/4 cups sugar
1 tsp baking soda
1 tsp salt
1 1/2 tbsp cocoa powder
1 vegetable oil
1/2 cup butter, softened
1 cup buttermilk, room temp
2 eggs, room temp
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
3/4 cup pecans, crushed 

Cooking Tools
2 large mixing bowl
1 medium mixing bowl
Hand held mixer
Sifter
Cupcake Tin
Foil cupcake liners

Directions
Preheat oven to 350 degrees. Sift the first five ingredients together. In another bowl, slowly mix together the rest of the ingredients for the cupcakes. Add the dry ingredients to the wet and mix until well combined using a hand held mixer. Fill foil lined muffin tins about 3/4 full. Bake for 20-25 minutes, turning the pans once at the halfway mark. Stick a toothpick in the middle to see if it comes out clean. Cool cupcakes completely before frosting (recipe below) and sprinkle with crushed pecans.
Yields 1 dozen

Cream Cheese Frosting
Ingredients
16 oz. cream cheese, softened
1 cup butter, softened
1 tsp vanilla extract
4 cups powdered sugar, sifted

Directions
In a medium mixing bowl, whip cream cheese, butter, and vanilla until smooth. Add the sugar slowly. Mix on high until well blended and whipped fluffy.

Fried Zucchini

Fried Zucchini
Perfect As A Side Dish Or Appetizers!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 25-30 minutes

Ingredients
2 medium zucchini, sliced 1/4 inch thick
4 eggs, whisked
2 cups flour
2 cups Panko breadcrumbs
Vegetable oil for frying
salt

Cooking Tools
Deep frying pan
2 paper towel lined sheet pan
3 small mixing bowls  

Directions
Heat enough oil in deep frying pan to 350 degrees F.  Place whisked eggs, flour and Panko breadcrumbs into 3 different mixing bowl.  Dip each slice of zucchini, first into the flour to coat on all sides, then into the eggs, then coat with Panko bread crumbs on all sides, place on sheet pan and refrigerate for about 15 minutes.  Fry zucchini in batches, about 2 minutes on each side, or until golden on each side.  Drain fried zucchini on paper towel lined sheet pan.  Sprinkle with salt right after frying.
Serves 4

Three Bean Salad

Three Bean Salad
A Healthy Way To Get Your Protein!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: No cooking required

  

Ingredients
6 cups spring mix
2 cups grape tomatoes, halved
1 large shallot, minced
1 clove garlic, minced
1 can cannellini beans, rinsed & drained
1 can red kidney beans, rinsed & drained
1 can garbanzo beans, rinsed & drained
1 cup olive oil
1/4 cup white wine vinegar
1 tsp Dijon mustard
1 tbsp sugar
1 tbsp lemon juice 

Cooking Tools
Large salad bowl

Direction
In a salad bowl, add; vinegar and sugar and whisk until sugar dissolves. Whisk in Dijon mustard, lemon juice and stream in the olive oil while continually whisking.  To the bowl add, shallot, garlic, beans, tomatoes and let it sit for about 30 minutes.  Right before serving, toss in the the mixed green and coat well.  Serve immediately.
Serves 4