Wednesday, November 29, 2017

Baked Honey Chicken

Serving: 2
3 tablespoons of Honey
1/3 cup of Italian Dressing (I used Wish-Bone's Light Italian Dressing)
1/3 cup of Breadcrumbs 
1 lb of boneless chicken thighs (Approximately 4 pieces)
Scallions - For garnish

1. Preheat oven to 350°F
2. Place chicken in a plastic bag. 
3. Pour the italian dressing into the plastic bag and seal. Shake the bag well and place in the fridge for 10 minutes so that the dressing absorbs into the chicken. 
3. Place chicken in a baking dish. Coat the top of the chicken with breadcrumbs. 
4. Drizzle honey over chicken making sure that the honey is evenly dispersed.
5. Bake for 40 minutes.
6. When ready to serve garnish the chicken with diced scallions. 

Tuesday, October 10, 2017

Goat Cheese Sweet Potato Salad

Serving: 5
1.  Three Medium Sweet Potatoes
2. Five ounces of Goat Cheese  
**I used Silver Goat, Garlic & Herbs - You can purchase this at Trader Joe's.
3. Six cups of Arugula
4. 1/3 cup of Olive Oil
5. 1/2 teaspoon of ground Cinnamon
6. 1/4 cup of Lemon Juice
7. 1/2 cup of Pistachios

1. Pre-heat oven to 375 degrees F.
2. Peel and cut potatoes into 1 inch cubes
3. Place sweet potatoes into a large bowl. Add 2 tablespoons of olive oil and 1/4 teaspoon of ground cinnamon. Mix well. Add one more tablespoon of olive oil and another 1/4 teaspoon of ground cinnamon. Continue to mix until the olive oil and ground cinnamon are evenly coated on the sweet potatoes.
4. Spray or lightly coat a 9" x 13" pan with olive oil. 
5. Evenly distribute the potatoes on the pan and place in the oven for 20 minutes. Take the potatoes out, flip them over and place back in the oven for 15 minutes. Allow potatoes to cool.
6. In a large serving bowl, add arugula, pistachios, sweet potatoes and crumble the goat cheese. 
7. Dressing: In a small bowl, pour 1/4 cup of lemon juice and 2 tablespoons of olive oil. Mix well.
8. Lightly dress your salad. (Tip: Do not pour the entire dressing mixture at once. It's easier to add dressing than take out!). 

Tuesday, September 26, 2017

Almond Chicken Poppers

Serving: 4

1. Two Skinless Boneless Chicken Breasts
2. One Cup of Almond Meal (Example: Trader Joe's Almond Meal)
3. One Egg
4. Red Chili Pepper Flakes to Taste
5. Olive Oil Spray
6. All Purpose Seasoning to Taste
Optional: Chives for Garnish

1. Pre-heat oven to 350 degrees
2. Cut chicken into bite size pieces
3. In one bowl, whisk the egg
4. In a larger bowl, pour almond meal. Add in Red Chili Pepper Flakes and All Purpose Seasoning. Mix well.
5. Place chicken in the bowl with the whisked egg and mix well.
6. Coat a 9x13 pan with olive oil spray.
7. Coat the chicken in the almond mixture.
8. Place in the pan, spray the top with olive oil spray. Bake for 25 minutes
9. Flip chicken and place back in the oven for 10 minutes

Sunday, November 13, 2016

Spinach Puffs

Serving: 12 puffs
1. Frozen Chopped Spinach - 14.5 oz package
2. 2 Puff Pastry Sheets - 17.3 oz package
3. 2 Eggs
4. 1/4 cup of Minced Onions
5. 2 tablespoons of Olive Oil 
6. 1 teaspoon of Crushed Garlic
7. All Purpose Seasoning to taste (I used Emeril's Original Essence)

1. Pre-heat oven to 400 degrees
2. Squeeze all of the water out of the spinach in order to prevent soggy puffs.
3. In a mixing bowl, stir spinach, minced onions, olive oil, and crushed garlic.
4. Season to taste with your all purpose seasoning.
5. Mix in 1 egg.
6. Spray your 12 muffin cup tin (or lightly dab  with olive oil) to prevent puffs from sticking.
7. Slice your puff pastry into squares and place inside each muffin cup allowing the corners to stick up.
8. Fill each cup with spinach mixture.
9. Fold over the puff pastry ends.
10. Beat second egg in a bowl and brush on top of the puff pastry to give a nice gloss.
11. Put spinach puffs in the oven for 25 minutes.

~Happy Thanksgiving~

Sunday, July 3, 2016

Steak Tacos

Serving: 5-7
1 pound of London Broil 
14 Corn Tortillas
3 Radishes
Mikee's "Srirachanaise" or Spicy Mayo to taste 
2 Avocados
3 tablespoons cup of Olive Oil
Trader Joe's Everyday Seasoning (or a blended seasoning of your choice)

1. Season the london broil. 
2. Heat a large skillet with olive oil. 
3. Place the london broil in a skillet and cook for 5 minutes on both sides for medium rare. 
4. Warm tortillas in the skillet or wrap in tin foil and place in the oven on 350 degrees for 5 minutes. 
5. Slice the steak against the grain and place a few pieces on each tortilla. 
6. Thinly slice the radishes and place a few pieces on each tortilla, along with a few slices of avocado. 
7. Top off each taco with "Srirachanaise" to taste. 

Sunday, June 26, 2016

Blackberry Mojito

Serving 4-6
24 oz box of Blackberries
1.5 cups of Rum
6 cups of Club Soda
3/4 pack of fresh Mint Leaves
5 Limes
6 tablespoons of Sugar
6 cups of Ice Cubes

1. Place mint leaves in a mixing bowl. (Leaving a small amount for garnish)
2. Add blackberries. Mash until blackberries become a liquid and mix well with the mint.
3. Add sugar and squeeze in the juice from the limes. Mix well.
4. Pour mixture into a large pitcher. 
5. Add rum, stir mixture. 
6. Add club soda, stir mixture. 
7. Once you're ready to serve the mojitos add ice to each cup. (Do not pour the ice into the mojito's because it will dissolve quickly and water down the mojitos). 

Sunday, March 6, 2016

Maple Glazed Garlic Roasted Carrots



Serving: 4

2 bunches of raw Dutch Carrots
2 tablespoons of pure Maple Syrup
1 tablespoon of olive oil
1 teaspoon of crushed garlic
Parmesan cheese to taste

1. Pre heat oven to 350 degrees.
2. Thoroughly wash carrots. Trim the top and set them aside.
3. In a small mixing bowl, add the maple syrup, olive oil and crushed garlic. Mix well.
4. Place the carrots in a baking pan and pour the syrup mixture. Lightly toss.
5. Place the carrots in the oven for 30 minutes. Remove from the oven. Flip the carrots and place back in the oven for 15 minutes.
6. Plate carrots. Garnish with finely chopped carrot greens and add parmesan to taste.