Friday, May 29, 2015

Miso Glazed Salmon

Start by mixing some miso paste and brown shugar in a small bowl. Heat a pan on medium high heat the add some olive oil. Season your salmon fillets with some salt and pepper and pan sear it on both sides for about 4-5 minutes. Preheat your oven to 350 degrees and transfer your salmon to a baking pan with the hot oil. Bake your fish covered in your miso glaze for about 20 minutes. Enjoy!

Tuesday, May 26, 2015

Chicken Broccoli & Mushroom Pasta

Cook your penne pasta in some salted boiling water until tender. Heat a pan on med high heat then add some olive oil and butter. Salt and pepper your mushrooms slices and saute them for about 3 minutes on both sides then remove them from the pan. Salt and pepper your chicken thighs and saute them for about 7 minutes on both sides them remove them from the pan. Deglaze the pan by pouring in some white wine until it comes to a bubble. Then put your chicken thighs back in the pan with the wine, turn the heat down low and let your chicken simmer for about 20 minutes. Then add in some heavy cream, your mushrooms, your cooked pasta, steamed broccoli and stir until your sauce reaches a nice consistency. 

Cooking Tip For The Best Steamed Broccoli

Grab a ziplock bag and place into it some fresh broccoli and lots of butter; microwave for 2 minutes and get the best steamed broccoli ever! Change the cooking time to reach your desired broccoli softness.

Monday, May 25, 2015

Pan Seared Pork Chops With Onions & Apples

Heat a pan on med high heat, add butter, onions, sliced apples, salt, pepper, thyme, and ground cinnamon. Saute for about 5 minutes then place your onion and apple mixture on a plate to the side. In the same pan deglaze while still on med high heat by adding some red wine vinegar & red wine. Salt and pepper your pork chops and saute your chops for about 7-10 minutes on both sides or until there is no pink inside. Plate your pork chops then top with your onion and apple mixture, enjoy!

Friday, May 22, 2015

Grilled Chicken With California Salsa

Start by making your California salsa; peel and dice some avocados, dice tomatoes, white onions, and green peppers. Mix in a bowl with some fresh cilantro and blue berries. Now make a marinade for your chicken using soy sauce, Worcestershire sauce, onion powder, garlic powder, and fresh lime juice. Place your chicken in with your marinade and let it marinade in the fridge for about 2 hours. Heat a grill on med high heat, hit your grill with some cooking spray and cook your chicken for about 10 minutes on both sides or until there is no pink inside, salt and pepper to taste. Plate with your salsa and enjoy!

Thursday, May 21, 2015

Chipotle Chicken Ceasar Wrap

Heat a pan on med high heat then add oil. Season your chicken breasts with salt, pepper, and chipotle seasoning. Cook your chicken for about 6 minutes on both sides or until there is no pink inside. Toss a salad using romaine lettuce and ceasar dressing. Cut your chicken into small pieces and add to your salad. Wrap your chicken ceasar salad in a traditional flatbread and enjoy!

Wednesday, May 20, 2015

Spinach and Ham Quiche

Preheat your oven to 350. Heat a pan on med high heat, add butter and cook some fresh spinach until it just starts to wilt, (don't cook your spinach all the way until it completely wilts because it will finish in the oven). In a bowl beat some eggs with milk and mix in some ham and your spinach, season with salt and pepper. Pour your egg mixture into your pie crust top with some mixed cheese, bake for about 45 minutes and enjoy! It's also delicious if you substitute the ham with sausage or bacon.

Monday, May 18, 2015

Lamb Chops With Rosemary & Thyme Jelly Sauce

Make a marinade in a bowl combining olive oil, garlic powder, onion powder, salt, pepper, rosemary, thyme and Dijon mustard. Mix well then coat both sides of your lamb chops with the marinade, cover and set it in the fridge for about 1-2 hours. Fire up the grill and cook your chops for about 4-6 minutes on both sides (for a nice medium rare) occassionally brushing on more marinade. While your chops are resting make your sauce. In a bowl combine mint jelly, red wine, rosemary, thyme, and just a little red wine vinegar. Heat on med heat in a sauce pan until you get a nice consistency and the mint jelly melts. Plate your chops with some vegetables or potatoes spoon on your sauce and enjoy!

Friday, May 15, 2015

Steak Tacos With Tomato & Corn Salsa

Marinate your skirt steak for about 4 hours in teriyaki sauce, Worcestershire sauce, liquid smoke, lime juice, garlic, salt, pepper, and thyme. Heat a pan on medium high heat, add some oil and cook your steak on both sides for about 3 minutes. Cut in half some baby tomatoes. Heat a different pan on medium high heat, add oil and lime juice. Saute some corn, and your tomatoes for about 2 minutes. In a small bowl toss your mixture with some fresh cilantro and diced avocados, season with salt and pepper. Heat your tortillas in a pan for about 1 minute on both sides. Slice your steak into strips, mix with your corn and tomato salsa and place in your tortillas squeeze some fresh lime juice on top and enjoy.

Thursday, May 14, 2015

Old Bay Shrimp Gazpacho

In a blender add Lemon juice, tomato juice, lime juice, diced cucumbers, diced tomatoes, diced red bell peppers, sliced jalapenos, sliced onions, and pineapple chunks. Then pulsate until you achieve a soupy consistency. Now season your Gazpacho with some salt, pepper, and garlic powder, then place in the fridge to cool for about 30-40 minutes. Heat a pan on med high heat then add some oil and butter. Season some large shrimp with old bay seasoning and saute shrimp for about 3 to 4 minutes on each side. Pour your Gazpacho into a nice bowl, top with your shrimp and garnish with some lemons and limes and enjoy!

Wednesday, May 13, 2015

Veal Scallopini With Mushroom Marsala Sauce

Season some flour with salt, pepper, paprika, onion powder, and garlic powder. Lightly coat your veal in your flour mixture and set aside so you veal can absorb the mixture. Heat a pan on medium high heat then add some oil and butter. Saute your veal for about 5 minute on both sides for a nice medium then set aside. In the same pan add a little more oil and butter and saute your mushrooms for about 3 minutes while turning. Then deglaze the pan with some chicken stock and Marsala wine with your mushrooms still in there. Stir in just a little flour, and cream of mushroom soup and keep stirring until your sauce has a nice consistency adding some salt and pepper to taste. Plate your veal and top with your sauce, plate with some nice vegetables or mashed potatoes and enjoy!

Monday, May 11, 2015

Apple Tuna Cup

Mix together some drained canned tuna, salt, pepper, mayonnaise, celery, paprika, and red onions. Slice the top of your apples; then slice the bottom of your apples so they can stand up. Hollow out your apples to make room for your tuna filling. Apples turn brown very fast after they are cut; to prevent this rub and drizzle fresh lemon on all cut parts of the apples. Next simply fill your apples with your tuna mixture and enjoy!

Sunday, May 10, 2015

Pepper Crusted Ahi Tuna

Crust your Ahi Tuna Steak with crushed black pepper and salt. Heat a pan with oil and butter on medium high heat. Sear off your Tuna on all sides for about 3 minutes on each side. Place your tuna steak aside and let it rest for about 5 minutes. Prepare and place a nice salad with some balsamic vinaigrette, salt and pepper. Then thinly slice your tuna steak and plate along side your salad.

Saturday, May 9, 2015

Bacon Cheeseburger Pizza

In a pan over medium high heat lightly cook your ground beef, season with salt and pepper. Don't cook your beef all the way through because it will finish in the oven. Next cook your bacon, (remember you can never have enough bacon!). Preheat your oven to 350, take a frozen cheese pizza (defrost it) and top it with your ground beef and your chopped bacon (add some extra cheese if desired). Bake for about 15 minutes then top it off with pickles, red onions, lettuce, and tomatoes. Enjoy!

Wednesday, May 6, 2015

Fettuccine Alfredo

Heat a sauce pan on medium high heat then add butter, heavy whipping cream, salt, pepper, and Parmesan cheese. Simmer while whisking for 4 - 7 minutes or until sauce has reached a nice consistency. Boil your Fettucine noodles in salt water until al dente. Drain the water from your noodles and toss your noodles in with your Alfredo sauce. Garnish with some fresh chopped parsley and enjoy!

Open Face Avocado & Tomato Sandwich

Spread some butter on a nice piece of bread. Next mix and mash together avocado's salt and pepper. Spread your avocado mixture on your lightly toasted bread, top with fresh slices of tomatoes and provolone cheese, and place your open face sandwich in the oven until cheese has melted. Top with some arugula or cilantro and enjoy!

Monday, May 4, 2015

Tomato Basil Penne Pesto Pasta

In your food processor add fresh basil, pine nuts, salt, pepper, olive oil, garlic, parmesan cheese and pulsate a few times until you achieve a nice consistency. Cook your penne pasta noodles in boiling salted water until al dente. While your pasta is cooking saute your tomatoes in some olive oil for a few minutes. When your pasta is done drain the water and in a serving tray combine with your pesto sauce and sauteed tomatoes.

Meatball Sliders

Season your ground beef with some salt, pepper, basil flakes, and Italian seasoning. Then roll your beef into balls. Heat a pan on medium high heat and add some oil. Saute your meatballs for 7-10 minutes while occasionally turning until browned. Preheat your oven  to 350 degrees. Butter a baking pan and place it in the oven until the butter melts. Put your browned meatballs in the baking pan, then bake your meatballs for about 15 minutes. For the remaining 5 minutes top your meatballs off with some provelone cheese then place back in the oven to finish cooking and melt the cheese. Place your meatballs between some dinner rolls garnish with some fresh spinach and enjoy!

Friday, May 1, 2015

Baked Mac & Cheese

Boil your macaroni in a pot of salted water until aldente. Heat milk in a pan and set aside. Heat butter and flour in a sauce pan for about 3 minutes while stirring then slowly whisk in your warm milk, then stir in your cheddar cheese and monterrey jack cheese until you have a nice sauce. Stir in your macaroni, season with salt and pepper and cook for about 3 minutes. Preheat your oven to 350 then place your mac and cheese in a baking dish, top with breadcrumbs and bake for about 20 minutes. Enjoy!