Orecchiette Pasta With Sweet Potato & Swiss Chard

Orecchiette Pasta With Sweet Potato & Swiss Chard
Drizzle Of Fragrant Parsley Oil!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 25 minutes

Ingredients
1 box Orecchiette pasta
1 sweet potato, peeled & cubed
1 bunch Swiss Chard, chopped, no thick stems
1/4 cup roasted pumpkin seeds
1/2 cup olive oil
1/2 stick butter
pinch of red pepper flakes
2 clove garlic, pressed paste
Parmesan Cheese shavings
salt
pepper

Cooking Tools

Large stock pot

Nonstick skillet/frying pan

Directions
Cook pasta in boiling salted water according to box directions, drain & set aside.  Cook cubed sweet potatoes with some olive oil, salt & pepper until tender but not mushy.Do the same with the Swiss Chard & garlic and set aside in a warm location until pasta is done. Once pasta is drained, place in frying pan with olive oil, butter, red pepper flakes, salt & pepper, Toss in cooked sweet potato and Swiss Chard, toss lightly. Place pasta on serving plate and sprinkle with some pumpkin seeds, Parmesan cheese shavings an drizzle with Parsley oil (recipe below) and Balsamic vinegar.
Serves 4

Parsley Oil

Ingredients

1 tbsp minced parsley

1/4 cup olive oil

1/2 grilled lemon juice (optional)

pinch salt

pinch of sugar

1 tbsp white wine vinegar

Balsamic vinegar 

Cooking Tools

Mixing Bowl 

Directions

Whisk all ingredients except Balsamic in a mixing bowl, let set for and hour in room temperature, drizzle on pasta and dollop with some Balsamic vinegar. 

Shrimp Fettuccine In A Chipotle Cream Sauce

Shrimp Fettuccine In A Chipotle Cream Sauce
Fantastic Flavor With A Little Heat!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients
1 box dry Fettuccine pasta
1 lb. medium shrimp, deveined, tail on
1 1/2 cups heavy cream
1 (7oz.)can Chipotle in Adobo sauce
1 green pepper, sliced thin
1 onion, sliced thin
2 cloves garlic, minced
3 tbsp butter
2 tbsp olive oil
1/4 cup Parmesan cheese
1/8 tsp ground nutmeg
salt
pepper

Cooking Tools

Large pot

1 large skillet

1 medium skillet 

Directions
Boil pasta in boiling salted water according to directions. In a medium skillet, add; olive oil on medium heat and saute green peppers, garlic and onions. In a large pan, add butter, cream and cook to thicken on low heat. As the sauce thickens, add in nutmeg, chipotle, shrimp and the cooked vegetables. Simmer to cook shrimp ( 3 minutes) then toss in cooked & drained pasta. Season with salt and pepper to taste.  Toss in Parmesan cheese at the end of cooking. Garnish with minced parsley.
Serves 4

Crab Corn Bisque

Crab Corn Bisque

Creamy Delicious Bowl Of Goodness!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 20-25 minutes

Ingredients
2 cups lump crab meat
1/2 lb. shrimp, deveined, chopped
2 fresh corn on the cob, kernels removed
4 cups lobster/ seafood stock
1/2 cup white wine
2 cups half & half
1 cup onions, diced
2 cloves garlic, minced
1/2 tsp Old Bay Seasoning
4 tbsp butter, divided
1 heaping tbsp flour
minced parsley for garnish
salt
pepper 

Cooking Tools

Large stock pot

Blender 

Directions
Heat 2 tbsp butter on medium heat and saute onions, garlic and half of the corn kernels.  Pour in the lobster/seafood stock and half & half & seasonings. Simmer to cook onions until tender. Pour liquid mixture into a blender in batches and puree until smooth.  In the same pot, melt the rest of the butter and whisk in flour until smooth. Add back in the blended stock and allow the bisque to thicken slightly.  Add in the rest of the corn, shrimp and crab and simmer for 8 minutes or until shrimp is cooked. Adjust seasoning to suit taste. Garnish bowl of soup with minced parsley.
Serves 4

Fig Jam

Fig Jam
Fresh Figs In Season, Spread This On A Biscuit Or Use In a Sauce!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 15-20 minutes

Ingredients

16 oz. fresh figs

1/2 cup apple juice

3/4 cup raw sugar

1/2 tsp vanilla bean extract

2 tbsp pectin

Cooking Tools

Medium saucepan

Jam jars

Directions
In a saucepan, add; figs, juice, sugar.  Cook down for 15 minutes, break down figs as they cook.  Add in vanilla and pectin and cook for additional minute.  Cool down and place in jam jars.  Refrigerate and store Fig jam in the refrigerator.
Yields 2

Breakfast Loaf

Breakfast Loaf
Everything Delicious In One Package!
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 25-30 minutes

Ingredients
1 loaf Challah bread
5 eggs
1 cup roasted red pepper, diced
1 cup green pepper, diced
1 cup onion, diced
2 cups spinach leaves
1 garlic clove minced
1/4 cup green onions, diced
1/4 Lb. bulk breakfast sausage
3/4 cup shredded cheddar cheese
3 bsp butter
olive oil
salt
pepper

Cooking Tools

Small mixing bowl

Non stick frying pan

Sheet pan 

Directions
Preheat oven to 350 Degrees F. Slice Challah bread long ways were the the top of the loaf crown meets the base. Hollow out inside both the top and bottom evenly, leaving at least 1/2 inch for support. Drizzle the inside with some olive oil and bake in the oven for 10 minutes, until toasted.  In a non stick pan on medium heat, cook and brown bulk sausage.  Add in red and green pepper, onions, green onions, garlic and cook for 10 minutes or until tender.  Add in spinach and cook for additional few minutes until wilted. Salt and pepper to taste, and set aside.  In a mixing bowl, whisk the eggs, add salt and pepper. Melt butter in a clean non stick pan on low heat and add whisked eggs and slowly cook egg until it is a soft scramble. Mix in the sausage with vegetables and cheese into the eggs, remove from heat.  Stuff egg mixture into the hollowed out cavity, both the bottom and top.  Carefully invert the top onto the bottom and let it set for 10 minutes before slicing.
Serves 6

Homemade Tater Tots

Homemade Tater Tots
Honestly The Best Tots I Ever Had!
Difficulty: Easy
Prep Time: 1 hour 40 minutes
Cooking Time: 15-20 minutes

Ingredients
4 large golden potatoes, peeled
2 tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 egg
vegetable oil for frying

Cooking Tools
Box grater
Mixing bowl
Large pot
Medium deep frying pan
Sheet pan
Small ice cream scoop 

Directions
In a large pot filled with enough water to cover potatoes. Place potatoes in the pot and bring to a boil. Allow potatoes to boil for  minutes and turn off heat and allow potatoes to sit in the hot water for 1 hour.  Remove potatoes from water, dry off excess moisture.  Grate potatoes on a box grater. Cook's Note: The potatoes will not be fully cooked, which allows for better grating. Place shredded potatoes in a mixing bowl, add; soy sauce, egg, garlic powder, onion powder, black pepper and mix well. Using a ice scream scoop, create uniformed balls.  Preheat oil in a frying pan to 350 Degrees F.  Place 4-5 balls at a time in the hot oil and fry for 3-4 minutes, drain onto a paper towel lined plate, just to drain off excess oil.  Fry in batches and serve hot.

Serves 4

Grating With The Box Grater

Create Uniform Balls

Grilled Salmon Roll

Grilled Salmon Roll
A Great Alternative To The Lobster Roll
Difficulty: Easy
Prep Time: 3 hours
Cooking Time: 10 minutes

Ingredients
2 salmon filet, grilled & chilled
English cucumber, sliced thin
4 pretzel rolls
3/4 cup mayonnaise
2 tbsp water
2 tsp white wine vinegar
2 tbsp shallots, minced
1/2 tsp garlic grated
1 tbsp fresh tarragon, minced
2 tsp parsley, minced
1 tbsp capers
1 lemon cut into wedges
salt

Cooking Tools

Outdoor grill

Small mixing bowl

Mandolin

Directions
Prepare grilled salmon, simply salted in advance, then chill.  In a small mixing bowl, whisk; mayonnaise, vinegar, shallots, garlic, tarragon, parsley, water and salt.  Slice cucumbers on a mandolin. Break salmon apart into small chunks. Line pretzel roll with cucumbers on both sides.  Lay salmon in center of each roll and drizzle with some tarragon sauce, sprinkle with a few capers. Squeeze a bit of lemon juice for a light hit of acid. Garnish with sliced green onions (optional).
Serves 4

Fusilli Pasta Salad With A Basil Pesto Aioli

Fusilli  Pasta Salad With A Basil Pesto Aioli
It's The Time of The Season For Pasta Salads!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 10 minutes
Cooling Time: 2 hours

Ingredients
1 box Fusilli pasta
1 shallots, sliced thin
1 can large pitted black olives, drained & halved
1 1/2 cups, apple-wood smoked Gouda, diced
1 cup Parmesan cheese, shaved
1 1/2 cups sun-dried tomatoes in oil, julienne
1/4 cup Pignoli nuts

 Cooking Tools
Large stock pot
Food processor
Large mixing bowl

Directions
In a large pot, boil Fusilli according to directions.  Drain and rinse with cold water.  Set aside pasta to dry.  Place all the ingredients including the drained pasta into a mixing bowl.  Fold in the Basil Pesto Aioli (recipe below) and coat all the ingredients well.  Place in refrigerator for a few hours to chill.

Basil Pesto Aioli
Ingredients
15 large basil leaves
1 cup mayonnaise
1/2 cup olive oil
2 cloves garlic
1 tbsp shallots, minced
juice of half a lemon
1/4 cup Pignoli nuts
salt

Directions
Place all ingredients into a food processor.  Pulse on high until smooth and season to taste.

 

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

 

Halibut En Papillote

Halibut En Papillote
Cooking In Parchment Allows For A Very Succulent Fish! 
Difficulty: Moderate

Ingredients
2 ( 6-8 oz. ) Halibut filets, skinless and boneless
4 cups fresh baby spinach and baby kale mix, cleaned and dried
1 1/2 cups fresh shitake mushrooms, sliced
1/2 cup green onions, chopped
4 slices of lemon
2 cloves garlic, minced
2 tbsp lemon infused olive oil/ divided
salt
pepper
parchment paper

Directions
Preheat oven to 350 degrees F.  Cut (2) 20 inch sheet of parchment paper, fold each in half and open back up to show crease.  Place 2 cups of fresh spinach/kale mix on the one side starting at the crease, leaving at least 2 inches from the end. Add shitake mushrooms on top of the spinach/kale, lay fish on top, then green onions, garlic, 1tbsp of lemon infused olive oil, salt, pepper and 2 slices of lemon slices.  Fold the other half of parchment paper over the fish so the paper is even with the other side.  Start at the corner and fold in both sides and crease every 1 1/2 inches until you reach the other side.  Then tuck the paper underneath the parcel, so it does not open up during the cooking process.  Cook for 35-40 minutes.  Take out of oven and place parcel onto a serving dish, cut open parcel and serve in the parchment.



It Might Look Difficulty, But Once You Start Folding Its Very Simple To Do!

Serves 2

Trio Of Sliders

Trio Of Sliders
Cheese Steak, Sweet Soy Pork Belly & Egg, BBQ Chicken
Difficulty: Easy

Cheese Steak
Ingredients
2 pretzel slider buns
1 thin slice ribeye steak- cut in two
1 cup onions, sliced
2 slices, American cheese
1 tbsp olive oil
salt
pepper
pinch
garlic powder
Directions
Salt, garlic powder, pepper the ribeye steaks, grill to your preferred doneness.  In a frying pan, place olive oil and sauté the sliced onions until tender.  mound to separate piles of onions then place each slice of cheese on onions.  Cover with lid until cheese starts to melt.  Place cooked steak on bun, place the sautéed onions with melted cheese on top; place top of bun.
Serves 2

Sweet Soy Pork Belly & Egg
Ingredients
2 pretzel slider buns
1/4 lb. whole pork belly
3-4 cups water
2 eggs
oil for frying egg
1 tbsp canola oil
1/4 cup soy sauce
1/4 cup palm sugar or light brown sugar
2 tbsp mirin (rice wine)
1 cup arugula
Directions
In a pot, place water and pork belly, simmer on low heat for 2 hours.  Remove from cooking liquid and place on cutting board; cut into 4 slices, set aside.
In a nonstick frying pan add; 1tbsp of canola oil, soy sauce, palm sugar and mirin on low heat until its nice and bubbly.  Add sliced pork belly and coat on all sides and continue to cook until it starts to caramelize.  In a separate skillet, coat with small amount of oil, fry each egg over easy.  Place pork on bun and place a fried egg on top; place top of bun. Dress with fresh arugula.
Serves 2

BBQ Chicken With Roasted Red Peppers
Ingredients
2 pretzle slider buns
1 1/2 cups cooked pulled chicken
1/4 -1/2 cup, BBQ Sauce
1 cup roasted red peppers, sliced, (jarred is fine)
Directions
In a skillet, place cooked pulled chicken and BBQ sauce and sauté until heated through.  Heat roasted peppers in the same pan.  Place BBQ chicken on bun, then roasted peppers on top; place top of bun.
Serves 2

 

Fig And Blackberry Salad

Fig And Blackberry Salad
With French Bread And Fig Butter
Difficulty: Easy

How Easy To Create The Perfect Outdoor Lunch!

Ingredients
1 bag spring salad mix ( baby arugula, kale, spinach)
3 Roma tomatoes, sliced
1/2 cup red radish, sliced
5 fresh figs, quartered
1 1/2 cups blackberries, rinsed and dried
1/2 cup dried apricots, julienned
1/4 cup red onion, sliced
1/2 cup carrots, matchsticks
Directions
Place all ingredients in a serving bowl!  Serve with your favorite dressing.
Serves 4

Fig Butter
Ingredients
2 tbsp butter, room temperature
1 tbsp fig jam
Directions
Mix the ingredients, serve with French bread.

French Bread Crouton
Ingredients
2 cups French bread, cubed
drizzle of olive oil
salt
pepper
Directions
Preheat oven 350 Degrees F.  Coat bread with olive oil, salt and pepper on baking pan.  Place bread in oven for 15 minutes until crusty. Place on top of salad before serving.

Serve With Your Favorite Dressing!

Restaurant Re-Do: Red Lobster Cheddar Biscuits

Restaurant Re-Do:  Red Lobster Cheddar Biscuits
Difficulty: Easy

 

Ingredients

2 ½ cups Bisquick baking mix

3/4 cup cold whole milk

4 tbsp cold butter (1/2 stick)

1/4 tsp garlic powder

1 heaping cup grated cheddar cheese

Butter Top:
3 tbsp butter, melted
1/2 tsp garlic powder
pinch salt

Directions
Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 tsp garlic. Mix by hand until combined, but don't over mix.
Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 3 tbsp butter in a small bowl in your microwave. Stir in 1/2 tsp garlic powder and salt. Use a brush to spread this garlic butter over the tops of all the biscuits.  Makes one dozen biscuits.
Serves 6



Plum Puff Pastry

Plum Puffs Pastry
Difficulty: Easy

Ingredients
6 plums, ripe but firm (sliced)
1 package puff pastry dough, thawed
1/2 cup fine sugar
2 tbsp lemon juice

Directions
Preheat oven to 400 degrees F.  In a bowl, place the plum slices and toss with lemon juice to coat.  Cut thawed pastry into 4 equal rectangles and place on non stick baking sheet.  Line two rows of the sliced plums on each rectangle puff pastry, sprinkle each tart with sugar equally.  Bake for 30-40 minutes or until done.
Serves 4