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Salmon with Lemon and Dill with Couscous

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  Salmon with Lemon and Dill 1 1/2 lb salmon filet 2 tbsp extra virgin olive oil 3 tbsp chopped fresh dill 1/2 tsp salt 1/4 tsp pepper 3 tbsp freshly squeezed lemon juice 1 lemon sliced thinly  Preheat oven to 400 degrees Line a large baking sheet with foil. Drizzle oil and lemon juice on the salmon. Sprinkle salt, pepper and dill over the top of the salmon.  Rub all over the top of the salmon and top with thinly sliced lemons. Bake 16-18 minutes or until the salmon is opaque and flaky. Serve hot with extra lemon wedges. Lemon Couscous 1 1/2 cups couscous 1 1/2 cups veggie or chicken stock 2 tbsp freshly squeezed lemon juice 1/2 cup freshly chopped Italian parsley 1/2 tsp salt 1/4 tsp pepper Bring stock to a boil.  Add stock to the bowl with the couscous and cover immediately and allow the couscous to cook for 5 minutes. After 5 minutes, uncover the couscous and fluff with a fork,  Add lemon juice, parsley, salt and pepper.  Stir to combine and Serve.

Loaded Baked Potato

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  4 large russet potatoes, scrubbed clean 4 tbsp of melted butter 1 cup chopped cooked broccoli  1 cup chopped cooked cauliflower 2 cups cheddar cheese sauce (see recipe below) 4 chopped green onions Salt and pepper to taste Optional: Sour Cream  Cheese sauce: 2 tbsp butter  2 tbsp flour 1 cup milk 2 cups freshly grated sharp cheddar cheese Melt butter over medium heat in a saucepan.  Once melted, add flour and whisk to incorporate into butter.  Cook together for 2 minutes. Slowly whisk in milk and then the cheese.  Whisk until the cheese is melted and hot. Preheat Oven to 400 degrees Clean potatoes by rinsing under water and scrubbing any dirt off. Poke several holes into each potato using the tip of a sharp knife. Place potatoes on a baking sheet and bake for 45-50 minutes or until tender.   Cut cooked hot potatoes horizontally on a cutting board.  Add 1 tbsp of melted butter and desired amount of cheese sauce to each potato.  Top with cooked broccoli and cauliflower and sprinkle wit

Chicken Taco's

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Chicken Taco's   4 cups shredded chicken 1 tsp garlic powder 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp smoked paprika 1/2 tsp each salt and pepper 2 limes, juiced 1 tsp extra virgin olive oil 1-2 avocados, peeled and pit removed 8 flour or corn tortillas Topping: 1/3 cup chopped cilantro 1/3 cup chopped red onion 1/2 chopped jalapeno, seeds and ribs removed Juice of 1 lime Salt and pepper to taste In a large mixing bowl, add shredded chicken, seasonings, lime juice and extra virgin olive oil. Let chicken marinade in the refrigerator for 10-15 minutes. Heat a large skillet over medium high heat and add 1 tablespoon extra virgin olive oil. Add chicken and marinade to the pan and cook for 6-8 minutes or until completely heated through. Warm tortillas up in the microwave or the oven. Add shredded chicken to the center of the tortillas and top with cilantro,onion and jalapeno topping. Add slices of avocado and Squeeze additional lemon juice on it if desired.

Roasted Chicken

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1 4 to 5 lbs whole chicken 1-2 tbsp extra virgin olive oil      1 tsp Italian seasoning 1 tsp each salt and pepper Preheat oven to 425 degrees.   Pat the chicken dry and place it breast side up in an oven safe pan.  I use cast iron. Bring the chicken to room temperature. Place the baking rack in the bottom third of the oven.   Rub the chicken with the extra virgin olive oil.  Sprinkle Italian seasoning salt and pepper on to the chicken and gently pat it into the chicken. Roast the chicken for 70- 90 or until the juices run clear and a thermometer reads 165 degrees in the thickest part of the thigh. Let the chicken rest for 10 minutes before slicing.  

Surf and Turf for Two

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  Surf and Turf for Two 2 8 oz. filet mignon steaks, approximately 2 “ thick 1 tbsp salt 1 tbsp black pepper 1/2 tsp garlic powder A drizzle of extra virgin olive oil 2 tbsp of butter Pan Sauce: 2 tbsp minced shallots 1 sprig of fresh rosemary 1/2 cup Oberon Cabernet Sauvignon 1 cup beef broth 1 tbsp of butter Scallops 1 tbsp of extra virgin olive oil 1 tbsp butter 6 large or colossal sea scallops  1/2 tsp each salt and pepper Place steaks on a plate on your counter for 30 minutes before you start cooking. Preheat the oven to 400 degrees. For each filet, drizzle both sides with extra virgin olive and season with salt, pepper and garlic powder. Heat a cast iron skillet or any oven safe skillet with butter on high heat. Once the butter is melted and starts to sizzle, add the steaks.  Sear the bottom of the steak until a golden brown crust forms. This will take  minutes. Flip steaks and transfer skillet into the 400 degree oven.  Cook approximately 8 minutes for medium rare and 10 minutes

50 Yard line Rice Krispy Treats

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  50 Yard line Rice Krispy Treats Buy or make rice krispy treats.  Cut into squares. 1 12 oz container of Vanilla frosting Green gel food coloring 1 white Writting Gel frosting icing pen In a small mixing bowl add 1 -1 ½  cups of vanilla frosting.  Add 4-5 drops of green food coloring to the frosting and mix. Color of the frosting should be dark green like football turf.  Add more green gel if it is not dark enough. Use white gel frosting pen to write a 50 in the center of the rice krispy treat.  At the top and bottom of the rice krispy treat, use the gel pen to make small hash marks to resemble the yard markers. Serve.

Football Chili Boats

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Turkey Chili Recipe: 2 lbs. ground turkey meat 1 tbsp. Extra virgin olive oil 4 cloves garlic, minced 1 green bell pepper, diced 1 /2 -1 jalapeno, diced 1/2 yellow onion, diced 2 15 oz. cans of tomato sauce 1 14.5 oz can of diced tomatoes 1/2 cup of water 1 can kidney beans, drained and rinsed 1 can black beans, drained and rinsed 1  Chipotle Pepper in Adobe chopped plus one tsp. of sauce * 3 tbsp. chili powder 2 tbsp. cumin 1 tbsp. onion powder 1 tbsp. garlic powder 1/2 tbsp salt 1/2 tsp pepper 1-2 packages of soft tortilla flour bowls (found in the grocery store) Optional: 2-4 Mozzarella string cheese pieces for decorating *Note.  Add more chipotle peppers in if you want a spicier chili.  Leave it out for less spice. In a large pot, saute garlic, bell pepper, jalapeno and onion in extra virgin olive oil.  Let the vegetables sweat for 10 minutes. Add turkey meat and break up into the veggies.   Add tomato sauce, diced tomatoes, water, beans and chipotle pepper.  Stir well to combine.