INGREDIENTS FOR THE CHICKEN 3 tablespoons of oil or ghee 2 onions, chopped 1 tablespoon of minced garlic 1 tablespoon freshly grated ginger 2 tablespoons of paprika 1½ teaspoons salt 2 teaspoons turmeric 2 teaspoons ground coriander 2 teaspoon fennel seeds, ground 1 teaspoon black pepper 1 teaspoon cumin 2 tomatoes, chopped 2 cups water ¼ cup fresh lemon juice 4 lbs chicken leg quarters, skinned and cut into about 3 pieces per leg quarter 1 large baked eggplant (bake 400° F for about 30-40 min) 2 tablespoons marjoram ½ cup slivered almonds FOR THE QUINOA 3 tablespoons butter 2 cups quinoa 4 cups chicken broth salt to taste ½ cup raisins slivered almonds INSTRUCTIONS MOROCCAN CHICKEN: Heat oil or […]
INGREDIENTS FOR THE SALAD 12 oz chopped romaine lettuce 8 oz chopped strawberries 15 oz mandarin oranges (fresh or canned) 1 cup pecans 2 oz feta cheese FOR THE DRESSING ½ tsp dijon mustard ¼ cup freshly squeezed lemon juice ½ tsp salt ½ tbsp poppy seeds ⅓ cup olive oil 2-3 tbsp honey (depending on how sweet you like it) INSTRUCTIONS Assemble the salad by mixing all of the ingredients in a bowl. In another bowl, whisk all of the dressing ingredients until combined. Cover and store in refrigerator until ready to serve When ready to serve, top salad with desired amount of dressing.
INGREDIENTS heirloom tomatoes (use a sweeter variety of tomatoes if you prefer less tart) pesto mozzarella (fresh log kind/buffalo) ciabatta rolls BALSAMIC AIOLI ½ cup mayonnaise ½ tbsp balsamic vinegar pinch of salt pinch of pepper INSTRUCTIONS To make the aioli, mix the ingredients in a bowl. To assemble sandwich, spread pesto on one half of the roll. Top with fresh mozzarella log slices. Top with tomato slices. Spread balsamic aioli on the other half of the roll, and top your sandwich. If desired, use a panini press or grill to grill the sandwich.
INGREDIENTS 4 tbsp ghee, butter, or oil of choice 1 large onion, roughly chopped 1 heaping tsp of minced or grated garlic 2 carrots, peeled and roughly chopped 1 medium potato, peeled and roughly chopped ½ cup of butternut squash, peeled and roughly chopped 2 cups red lentils 1 large or 2 small tomatoes, roughly chopped 1 tsp ground cumin 1 tsp ground turmeric ½ tsp ground coriander 4 cups chicken or vegetable stock 5 cups water salt and pepper to taste FOR THE PITA CHIPS 12 mini whole wheat pitas or 2-3 loaves of whole wheat pita bread torn into pieces olive oil sea salt ¼ – ½ tsp garlic powder (depending on how much garlic you like) INSTRUCTIONS […]
INGREDIENTS 2-3 lbs beef brisket ½ tsp garam masala or allspice 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 2 tbsp worcestershire sauce 1.5 tbsp liquid smoke ½ cup BBQ sauce (homemade or store bought) INSTRUCTIONS Prepare the brisket a day before you would like to eat it. Place your brisket on a baking sheet lined with enough foil to cover the brisket. Mix the garam masala, garlic powder, onion powder, and salt. Massage the spice mix with your hands onto the brisket. Mix the worcestershire and liquid smoke. Pour onto the brisket. Turn the brisket to make sure the liquid goes to the other side as well. Cover tightly with foil and marinate overnight in the […]
Ingredients FOR THE GARLIC CREAM SAUCE: 1-½ Tablespoon Unsalted Butter ½ Tablespoons Olive Oil 3 cloves Garlic, Minced (or Use A Microplane If You Have It) ½ cups Heavy Cream ¼ cups 2% Milk 1 pinch Salt 1 pinch Cracked Black Pepper 1 pinch Red Pepper Flakes ¼ cups Parmesan Cheese, Grated FOR THE NACHOS: Your Favorite Crispy Tortilla Chips ½ cups Garlic Cream Sauce (Recipe Included) ¼ cups Onion, Diced ½ cups Pepperoni, Cut Into Bite Size Pieces ½ cups Black Olives Sliced ½ whole Green Bell Pepper, Seeds Removed, Diced 1 cup Colby-Jack Cheese, Shredded Preparation Instructions Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up […]
Ingredients 13 ounces, weight Asparagus ½ Small Yellow Onion 2 cloves Garlic 1 teaspoon Olive Oil 5 Eggs 1 cup Milk 1 cup Swiss Cheese ½ teaspoons Salt ¼ teaspoons Pepper 3 cups Cooked Spaghetti Squash (1 Small Squash) Preparation Instructions Preheat oven to 400ºF. Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp. Whisk together the eggs, milk, cheese, salt, and pepper. Grease a pie pan. Press the cooked spaghetti squash to the […]
Ingredients 16 oz Pork Chops boneless , about 1-inch thick 2 Sweet potatoes , peeled and diced 3 Bell peppers , diced (mix of red, green, yellow peppers) 2 Tbsp Chili Powder 1 Tbsp Cumin 1 tsp Salt 2 Tbsp Olive oil Instructions Preheat oven to 425°F. Add vegetables to a bowl, drizzle with olive oil and toss the vegetables to coat. Sprinkle with salt. Spread vegetables on a oiled baking sheet Combine the chili powder, cumin, and salt in a small bowl. Rub pork chops with spices and place on baking sheet with vegetables. Bake for 25-30 minutes or until pork is fully cooked and potatoes are tender.
Ingredients 1 package Mint oreos 1 c Milk 16 oz Cool whip 8 oz Cream cheese 1/2 c Confectioner’s sugar 1/4 tsp Mint extract 4 drops Green extract 1 box Chocolate pudding , large + Milk as required in instruction on the box Instructions Make pudding according to directions on the box. Put it in the refrigerator until it has set. Dunk each Oreo in milk and place it in the bottom of a casserole dish. Mix 1 container Cool Whip, cream cheese, confectioner’s sugar, mint extract, and food coloring, together until smooth. Spread mixture over the cookies. Spread pudding over the cream cheese mixture layer. Top with a layer of Cool Whip and sprinkle the top with crushed mint Oreos. Put it in the refrigerator and let sit for at least 1 hour. Serve and enjoy!
Ingredients 1 bag Barilla Ready Pasta Penne 8 spears Asparagus , trimmed 4 oz Prosciutto , sliced 1/4 c Olive oil 3 Tbsp Red Wine Vinegar 1 tsp Rosemary , finely chopped Salt and Pepper to taste Instructions Tear top of Barilla Ready Pasta bag to vent and microwave for 60 seconds. Wet a paper towel and wrap it around the asparagus. Microwave on high for 3 minutes or until asparagus is tender. While the asparagus cooks whisk together olive oil, red wine vinegar, rosemary, salt and pepper in a small bowl. When asparagus is ready cut it into 1-inch pieces and place in a large bowl with sliced prosciutto and Barilla Ready Pasta Penne. Pour the vinaigrette over the pasta and toss to coat. Add more salt and pepper as needed. Enjoy!