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Sole with Pesto Cream Sauce and Confetti Rice

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  Sole with Pesto Cream Sauce and Confetti Rice 4  2oz. filet of sole ½ cup pesto sauce 2-3 tablespoon heavy cream 4  tablespoons panko bread crumbs Garnish the tops of each filet with some Pine nuts Preheat the oven to 400 degrees. In a greased baking dish, add the sole filets in a single layer. Mix pesto sauce with the heavy cream and spread the sauce over each filet. Sprinkle each filet on the top evenly with 1 tablespoon panko bread crumbs. Bake for 12-15 minutes. Garnish with pine nuts. Confetti Rice 1 ½ cups long grain white rice 3 cups veggie stock 1 tablespoon extra virgin olive oil ¼ cup red bell pepper, finely diced ¼ cup carrots, peeled and finely diced 2 tablespoons red onion, finely diced ¼ cup flat leaf parsley, finely chopped Cook rice according to package directions. In a skillet on medium high heat, add the extra virgin olive oil.  Add the red bell pepper, carrots, red onion and saute for 3-5 minutes or until the veggies have softened. Once the rice ...
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Lamb Skewers

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  Lamb and marinade 2 to 2 ½ lbs boneless leg of lamb meat, cubed 6 tablespoons extra virgin olive oil 5 cloves of garlic, minced 1 tablespoon dried thyme ½ teaspoon each salt and pepper Veggies 2 yellow bell peppers 2 orange bell peppers 2 cups cherry tomatoes 3 tablespoons extra virgin olive oil 3 cloves of garlic, minced 1 teaspoon dried oregano ½ teaspoon salt ¼ teaspoon pepper TIP: Use radishes at the end of the skewers to secure the meat and veggies from sliding off the bottom of the skewer while grilling. Add the lamb cubes and marinade ingredients to a resealable bag and mix together.  Let the lamb marinate for 2 to 3 hours in the refrigerator before grilling.  Slice peppers approximately the same size as the lamb cubes and add with the cherry tomatoes to a different resealable bag.  Add extra virgin olive oil, garlic, oregano, salt and pepper.  Allow veggies to marinate in the refrigerator for the same amount of time. Use metal or wood skewers to assemb...
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Orange, Ginger and Honey Chicken

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 6 boneless, skinless chicken thighs (approx. 2 lbs.) 1/4 teaspoon each salt and pepper 4 tablespoons flour 3 tablespoons extra virgin olive oil Garnish -3 scallions, chopped and 1 teaspoon sesame seeds Orange, Ginger and Honey Sauce 2 teaspoons fresh minced ginger 1 teaspoon orange zest 1/2 cup fresh orange juice  2 tablespoons soy sauce 1 teaspoon honey 1 tablespoon corn starch  OPTIONAL-1/4 teaspoon chili flakes 2 tablespoons water Heat extra  virgin olive oil in skillet on medium high heat.  Cut chicken thighs into bite sized pieces.  Season chicken with salt and pepper.  Sprinkle chicken with flour and mix until all the pieces are evenly coated. Shake off excess flour. Add chicken to the skillet and cook for 3-4 minutes per side or until the chicken is crispy and golden brown.   In a mixing bowl, combine all the ingredients for the orange, ginger and honey sauce. Whisk well to combine.   Pour mixture over the chicken and allow the sauce ...
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Roasted Duck Breast with Porcini Mushrooms

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    2 duck breasts ¼ teaspoon each salt and pepper 2 tablespoons extra virgin olive oil 1 tablespoon of butter ½ lb porcini mushrooms, cleaned and sliced ½ shallot, peeled and minced 1 celery rib, finely diced 1 carrot, peeled and cut into small rounds 4 asparagus stalks, rough ends discarded and chopped into 1 inch pieces 2 sprigs of thyme, leaves removed 1 tablespoon sherry vinegar Sprigs of thyme leaves for garnish Preheat the oven to 350 degrees. With the tip of a sharp knife, score the skin of the duck breast with 1 inch slices several times .  Make the cuts halfway through the skin. Season the duck breasts with salt and pepper. Add 1 tablespoon of the oil to an ovenproof skillet and place it on medium high heat,  Add the breast skin side down and sear until nearly crisp.  Carefully turn the breast over and place the skillet into the oven. Cook the duck until a meat thermometer reaches 130 degrees. This will take 5-7 minutes.  Remove the duck to a plat...
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Shrimp Ceviche with Oranges

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  Shrimp Ceviche with Oranges Serves 4 1 pound small sized shrimp; uncooked, cleaned and deveined  ¼  cup freshly squeezed lime juice ¼  cup freshly squeezed orange juice ¼  cup red onion, finely chopped ½  cup cherry tomatoes, cut in half ½  jalapeno, seeded and finely chopped  2-3 mandarin oranges  1 bunch of cilantro, chopped ¼ teaspoon salt 4 cups of mixed green or 4 lettuce cups Place shrimp in a glass bowl and pour lime and orange juices over the shrimp. Refrigerate for at least 30 minutes or until the shrimp turn pink. While the shrimp are marinating, combine onion, tomatoes and jalapenos in another bowl.  Peel the mandarin oranges over the bowl to catch the juices.  Section the oranges and add to the mixture. Reserve. Once the shrimp are ready, pour the mandarin orange mixture over the shrimp, sprinkle with the chopped cilantro and season with salt. Toss to combine.  Serve over mixed greens or in a lettuce cup.
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Easy Strawberry Bars

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  Easy Strawberry Bars Crust: Baking spray 2 cups all purpose flour ½ pound (2 sticks) of butter, melted ½ cup powdered sugar, plus more for garnish ¼ teaspoon sea salt 4 cups strawberries, cut into ½ inch pieces ¾ cup sugar ¼ cup cornstarch 1 teaspoon vanilla extract Preheat the oven to 350 F. Spray a 9x13 inch glass baking dish with baking spray. In a medium bowl, combine flour, melted butter, powdered sugar and salt.  Use a fork to stir gently until just barely combined.  Mix as little as possible. Using your fingers, press the crust into the baking dish.   Bake until edges of the crust are browned, about 20-25 minutes. Remove from the oven and allow the crust to cool. Meanwhile, in a medium saucepan, mix together sugar, cornstarch and strawberries.  Stir to combine and allow to sit for 10 minutes, stirring occasionally.   Bring the mixture to a boil, then drop the temperature to low and simmer for 3-5 minutes stirring constantly.  Remove ...
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Mandarin Orange and Almond Tart

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  Mandarin Orange and Almond Tart 8 Servings ½ cup vanilla yogurt 2 teaspoons fresh lemon juice ⅓ cup honey 1 large egg plus 2 large egg whites ¼ teaspoon almond extract  ½  teaspoon grated orange zest ½ teaspoon grated lemon zest ¾ cup all purpose flour ½ cup cornmeal 1 teaspoon baking powder 1 can (15 oz.) mandarin oranges, drained ¼ sliced almonds Garnish: Raspberries Preheat the oven to 350 degrees. Coat a 9 inch fluted tart pan with removable bottom with cooking spray. In a large bowl, beat together yogurt, lemon juice, honey, egg, egg whites and almond extract until blended. Gently stir in orange and lemon zests.  Combine flour, cornmeal and baking powder in a small bowl. Gradually beat dry ingredients into the yogurt mixture until well blended. Pour batter into the pan.  Arrange mandarin orange slices over the batter.  Sprinkle sliced almonds over the top of the oranges.   Bake for 25-30 minutes or until a toothpick comes out clean. Cool on...
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