I first came across a recipe by Rick Bayless who is one of my favorite chefs since he specializes in foods from Mexico. I found that his recipe, although delicious, would be a bit challenging for most with all the specialized ingredients. I tried to make it a bit easier here although there are lots of ingredients. If you have a difficult time locating the chilies and chili powders you can try an International store near you or just rely on good ole’ Amazon! Don’t let the ingredient list scare you because once you have purchased everything, you will have plenty of ingredients to make it over and over again. Ingredients: 3 lb. lamb shoulder 1 TBS. Avocado Oil 1 cup chicken stock or beer Salt and pepper 1 large white onion sliced Rub: 2 dried guajillo chiles, stemmed, seeded and torn into large pieces 1 tsp. Ancho Chili Powder 1 tsp. chipotle chili powder 3 garlic cloves, peeled and roughly chopped 1 ½ cups tomato puree 1 TBS. coconut sugar 1 ½ TBS. Apple Cider vinegar 1 tsp. salt ½ tsp. Cinnamon ½ tsp ground espresso powder ½ tsp. Smoked paprika 1 tsp. Oregano To Serve: Corn tortillas or Siete grain free tortillas Salsa Guacamole Feta Cheese 1. In a very large (12-inch) skillet, heat the avocado oil over medium-high heat. Pat the lamb dry with a paper towel and sprinkle generously with salt and pepper. Sear lamb on all sides. Make sure that each […]
Do you have any extra cherry tomatoes that need to be used up. Candied Cherry tomatoes are absolutely delicious and are so easy to make. If you don’t have the available time you can use olive oil marinated sun dried tomatoes which are just as delicious. This chicken tender recipe is really easy and so so good!!! It was an impromptu discovery and it is now a family favorite! I hope you enjoy it! Ingredients: 4 chicken tenders 1/2 cup candied tomatoes (you can replace these with oil marinated sundried tomatoes) 14 large basil leaves 4 oz. goat cheese 2 egg whites 2/3 cup chopped walnuts 3 TBS. olive oil salt & pepper Directions: Preheat oven to 350 degrees. With a sharp knife, slice chicken tender in half but not all the way through. 3. Spread goat cheese in the center of the chicken tender, layering sun-dried tomatoes and fresh basil. 4. Chop walnuts into small pieces. 5. In a small bowl, beat egg whites with a fork until frothy. Add salt and pepper. 6. Close chicken tender tightly around center ingredients. Gently dip into egg whites and then roll to coat with the walnuts. 7. Place on parchment covered sheet pan and drizzle with olive oil. 8. Bake for 15-20 minutes or until chicken is done (165 degrees using an Internal Read Thermometer) 9. Serve alongside some brown rice pasta drizzled with olive oil and a sprinkle of parmesan!!!
I first came across this recipe in one of my favorite cookbooks, “Plenty” by Yotam Ottolenghi. I loved this recipe at first sight and wanted to make it while on vacation at the beach. My only problem was that I didn’t have everything the original called for. So, being me, I decided to wing it and make up my own version. It turned out fantastic! We gave it a little Italian twist and now, after some polishing, its a solid recipe I make often and wanted to share with you all. The warm weather temps have got me thinking of all the delicious dishes that I can make with beautiful, ripe, farm fresh tomatoes; this dish is definitely one of them. I would serve this as a brunch dish but it could also be a very satisfying dinner alongside a green salad and some whole grain bread. Yum, eat up and enjoy! Ingredients: 2 red bell peppers 1 orange or yellow bell pepper, sliced 1 large or 2 medium onions, sliced 2 cloves garlic, minced 6 roma tomatoes, diced or 15 cherry tomatoes, halved 2 TBS. chopped rosemary 2 TBS. chopped basil 6 eggs 1 TBS. olive oil Salt and pepper to taste ½ tsp. crushed red pepper (optional) Crusty whole grain bread Directions: 1. Heat a 10-inch cast iron skillet over medium heat. 2. Add 1 TBS. of olive oil and all the sliced peppers and onions and saute for 5-10 minutes or until you get a nice color […]
Pesto is so delicious and I love making it so I challenged myself to try a vegan version and I have to say, I think it is the best I have made so far. I removed all dairy by using nutritional yeast in place of the parmesan and also increased the nutritional value by adding Kale. I also added some toasted pistachios instead of pine nuts and wow!!! What a difference it made. This pesto is so creamy and full of flavor that you are not missing a thing. I hope you enjoy this as much as I do. You can use pesto for so many things, I enjoyed it mixed with some brown rice pasta and a few tomatoes for an energizing meal! Ingredients: 4 C chopped kale 1 C fresh basil 2 garlic cloves ½ C roasted and salted pistachios ½ C nutritional yeast Juice of 1 ½ lemons Zest of 1 lemon ½ C of olive oil Salt and pepper to taste Brown rice pasta cooked according to box *check the box and make certain it is gluten-free if you are gluten intolerant. Directions: 1. In a food processor, add kale, basil, garlic, pistachios, nutritional yeast, lemon juice, zest, and salt and pepper. 2. While processor is on the low speed, add in olive oil in a slow and steady stream until pesto comes together. If you want a looser consistency you can add some additional olive oil or water […]
Ingredients: 4 boneless skinless chicken breasts Salt and pepper Avocado oil Herbs de Provence Directions: 1. Preheat oven to 350 and heat up some avocado oil in a cast iron skillet, (or oven proof skillet of choice) 2. Coat chicken breast with salt and Herbs de Provence 3. Sear chicken breast on both sides until nicely browned. 4. Pop into a 350 oven for 7-9 minutes (7 minutes for a small chicken breast and 8 to 9 for a large chicken breast.) 5. Remove chicken from skillet and allow to rest for 10 minutes on a plate covered in foil. Slice thinly and serve.
This curried socca is a terrific side dish or appetizer! I really enjoy having an option that is just as satisfying as bread but much healthier. I love to serve this along with my peach chutney or, you guessed it, my salsa verde. Both options are delicious! If I make the salsa verde, I actually make it a little more “mint heavy” as mint and curry are long-time good friends. I found this recipe in one of my absolute favorite cookbooks, “At Home in the Wholefood Kitchen” by Amy Chaplin. I love this cookbook and keep coming back to it for guidance and inspiration in my day to day cooking. This Socca is delicious and naturally gluten-free, it won’t cause the bloating that so many of us experience after eating glutinous products. Hope you enjoy making it and pairing with tons of yummy foods like grilled meats and veggies. This recipe makes about 6, 9-inch socca. Enjoy! Ingredients: 3 cups chickpea flour 2 ¼ teaspoons sea salt 3 cups warm filtered water, divided 2 tablespoons melted extra virgin coconut oil 2 tablespoons ghee, plus more for cooking socca 2 teaspoons black mustard seeds 5 teaspoons homemade curry powder (or high-quality organic store-bought) 2 onions finely sliced Directions: 1. Mix the chickpea flour and salt in a bowl and whisk to combine well. 2. Pour in 1 ½ cups warm water and whisk until completely smooth, then add the remaining water and coconut oil; whisk again and set aside. 3. Warm 2 tablespoons of ghee […]
Lamb Chops in a Lemon, Chive and Garlic Marinade Ingredients: 6 Lamb Chops 4 sliced garlic cloves 1 T chopped mint 1 T chopped fresh rosemary ½ C minced chives or green portion of green onions ¼ C olive oil ⅓ C white balsamic vinegar Salt and pepper Directions: 1. Combine garlic, mint, rosemary, chives, olive oil and vinegar and pour into a 9×13 baking dish. 2. Coat lamb chops with salt and pepper. 3. Add the lamb chops to marinade and flip once or twice to evenly coat them. 4. Refrigerate 4-6 hrs 5. 1 hour before grilling, remove lamb chops from the fridge, flip them over and allow to come to room temperature in the marinade. 6. Heat up the grill. 7. Grill lamb chops for 3 minutes on each side and then allow to rest covered in foil for 10 minutes. This will give you a medium-rare lamb chop. If you desire well done, just add a minute to each side. 8. Top with chimichurri and ENJOY! Chimichurri Sauce Ingredients: ¼ C flat-leaf parsley ½ C cilantro 2 T fresh oregano 3 garlic cloves 3 T red wine vinegar ¼ C sherry vinegar 1 tsp crushed red pepper 1 tsp sea salt ½ C extra-virgin olive oil Directions: 1. In a food processor or blender, combine parsley, cilantro, oregano, garlic, vinegars, crushed red pepper and sea salt. 2. With food processor on low, slowly drizzle olive oil in from the […]
Everyone needs to have a recipe in their back pocket that is elegant and beautiful when entertaining. In my case, I prefer something like this charcuterie plate. It’s not really a “recipe”, in the strictest sense of the word, but I don’t really enjoy constraints in case you haven’t noticed. So allow me to share my guide to building this gorgeous platter. It features my homemade pimento cheese as well as the ricotta crostini I shared this week. There are times when I enjoy making something visually beautiful to eat, it stimulates my creative side and brings me happiness in a way that simply filling my belly cannot. I try and make my charcuterie platter with plenty of bright, beautiful veggies and serve some seed or whole grain crackers instead of only white. I find the options are endless and the flavor combinations much more interesting to my taste buds when I add fresh elements to a charcuterie plate. I love the bright colors of cucumbers, tomatoes and cherries and sprigs of herbs; all fantastic options for the conscientious eater. My guests love it because it looks and tastes amazing and I can rest easy and enjoy myself knowing that I have many wholesome options before me. Sometimes the extra effort it takes to make something beautiful is just as enjoyable as actually eating the food. You are in charge of what you put in your body and can have fun entertaining without getting off track! Below are the different […]
So the big question is what is a spatchcocked chicken?? Well, it is a way of cooking chicken by removing the backbone from neck to tail and flattening out the chicken so it cooks in half the time and also cooks evenly. Basically you are butterflying the chicken! There are so many ways you can prepare this chicken and many different seasonings you can use as well. I am using some Chimichurri because I find when I make chimichurri I tend to have lots of leftovers so using it as a marinade is a great way of not wasting one bit of this delicious sauce. Ingredients: 1 whole chicken Salt & Pepper 1 cup Chimichurri sauce or desired seasoning. (link) 1-pint cherry tomatoes Directions: 1. To butterfly the chicken, take a pair of kitchen scissors and cut up on both sides of the backbone of the chicken to remove it. 2. Clip the chicken wings off as well. 3. Break the breastbone by pressing down the wings and flattening out the bird. 4. Liberally salt and pepper both sides of the chicken and then cover with chimichurri or desired seasoning. 5. Place chicken in a 9×13 baking dish, cover and refrigerate for at least 5 hours. 6. Remove chicken from fridge about 15 minutes before roasting to get the chill off the meat. It will cook much more evenly when not so cold. 7. Rub the bottom of a cast-iron skillet […]
You all know how much I love grilling season! This might be the simplest marinade recipe of all time yet it is so incredibly delicious. My favorite way to serve this skirt steak is to make a big platter with tortillas, delicious salsa, guacamole, grilled spring onions and jalapenos. Everyone can make their own taco or just eat it smothered in guacamole or my tomato and red chili salsa. The presentation looks rustic and beautiful with the charred veggies and there are options for everyone’s taste. Mexican food is one of my favorite things to make! I just love the fresh flavors especially this time of year when all the veggies are in season. Skirt steak can tend to be a bit tough so a marinade really helps to break down the meat and then with just a quick sear on each side it turns out perfectly. I get my skirt steak from Riven Rock Farms, they have amazing pasture-raised meat that is not ridden with GMOs and their animals are healthy and humanely raised. They have incredibly high standards which means the meat I get from them is out of this world delicious. This marinade is the simplest but shockingly delicious. The original recipe comes from Rio Grande Cafe which is one of our favorite Tex- Mex restaurants in Washington DC. Our friends, David and Jackie were able to obtain their secret and sweetly shared it with us! The pineapple juice has enzymes that not only help to tenderize […]