Heat a pan on med high heat and add some butter. Drain your canned clam juice into your pan and add cream and potato soup and cook on simmer for about 7 minutes. Season to taste with salt and pepper. Finally add your clams and cook for an additional 4 minutes. Pour your soup into a bowl, garnish with parsley and enjoy!
Monday, June 29, 2015
Heat a pan on med high heat & add some oil. Season your chicken with curry powder, salt & pepper and saute for 7-9 minutes on both sides or until there is no pink inside, (be sure to keep a lid on to help the chicken cook all the way through). Remove your chicken and place aside, add a little more oil to your pan and cook some sliced oranges for about 2 minutes on both sides scraping up the brown bits at the bottom of the pan. Remove your oranges and set aside. In a bowl mix together some orange juice and cornstarch, then turn the heat down low on your pan and heat your orange juice mixture on simmer (scraping the brown bits) for about 4 minutes or until it turns into a nice sauce. Plate your chicken, place your orange slices on top, garnish with some fresh chives, pour your orange sauce on top, enjoy!
Sunday, June 28, 2015
Heat a non stick skillet on low heat. In a bowl mix together your drained canned tuna, chopped celery, oregano, mayonnaise, red onions, and old bay seasoning. Saute in a non stick pan for about 6 minutes with no oil just a little butter. Slice the bottom of your tomatoes so they stand up on their own. Now slice off the top of your tomatoes, cut and spoon out the insides. Fill your hallowed tomatoes with your tuna mixture and enjoy!
Saturday, June 27, 2015
Boil some salted water and cook your pasta according to packaged directions. Heat a pan on medium high heat and add some oil. Cook your olives and canned tomatoes for about 10 minutes while stirring. Season with some garlic powder, onion powder, basil, thyme, salt and pepper. Drain your pasta and mix with your tomato sauce and olives, top it off with some parmesean cheese and enjoy!
Thursday, June 25, 2015
Heat a pan on med high heat and add oil. Season your chicken thighs with salt, red pepper flakes, thyme and garlic powder. Cook your chicken for about 10 minutes on both sides. Add some canned tomatoes, red bell peppers, and chopped onions to your pan, bring to a simmer and let it simmer for about 10-13 minutes with a lid on the pan occasionally stirring and scraping those beautiful brown bits from the bottom of the pan. Plate and garnish with parsley or a rosemary sprigg. Enjoy!
Tuesday, June 23, 2015
Slice your sausage, peel your shrimp, and cut your uncooked chicken into bite sized pieces. Heat a skillet on medium high heat. Saute your sausage, shrimp, chicken, diced onions, and diced red bell peppers. Season with some old bay seasoning and saute while stirring for about 15 minutes. Next add some seafood stock, rice, basil, rosemary, and oregano. Bring to a simmer and let it simmer for about 15-20 minutes or until your rice is aldente; add more stock when needed so your jambalaya won't dry out but don't add too much turning your jambalaya into a soup. Salt and pepper to taste plate and enjoy!
Sunday, June 21, 2015
Heat a large pot on medium high heat and add your cleaned mussels, some dry vermouth, garlic powder, salt, pepper, lots of butter, and water. Cook while occasionally stirring for about 3 minutes until your mussels start to open. Take your mussels out, turn off the heat and keep your broth. Heat another pan on med high heat and add lots of butter, cook your mushrooms for about 5 minutes adding some dry vermouth, salt and red pepper flakes. Take your mushrooms out and pour the remaining mushroom juices in with your mussel broth, turn the heat down low and simmer while stirring for about 5 minutes adding some more butter, salt and pepper to taste. Pour your broth into a bowl along with your mussels and mushrooms, garnish with some parsley and enjoy!
Thursday, June 18, 2015
Bring a pot of water to a boil and add salt. Cook your pasta according to packaged directions usually about 10 minutes then remove your pasta from the water and let it drain. While your pasta is cooking, heat a pan on med high heat and add some oil. Season your chicken breasts with salt and pepper and cook on both sides for about 7-10 minutes or until there is no pink inside. Set your chicken aside. Cut your asparagus into small pieces then season your asparagus and mushrooms with salt and pepper, toss in the frying pan along with some butter and cook while turning for about 5 minutes, then put that mix in a bowl with your pasta. Dice your chicken breasts and add it to your pasta as well. Heat another pan on med high heat and add butter, cream cheese, parmesan cheese, season with salt and pepper and whisk for about 5 minutes or it has reached a sauce consistency. Pour your sauce over your chicken asparagus and mushroom pasta and mix very well. Enjoy!
Wednesday, June 17, 2015
Preheat your oven to 400 degrees. Heat a frying pan on medium high heat and add just a little oil and lots of butter. Season your chops with salt, pepper, and adobo seasoning. Fry your chops on both sides for about 7 minutes so they get that nice brown color (don't clean your frying pan). Transfer your chops to a baking dish and bake in the oven for 15-20 minutes or until there is non pink inside. Turn the heat down low on your frying pan then add half & half, chicken stock, and flour to make a gravy. Scrape the delicious brown bits off the bottom of the pan so it incorporates with the gravy. Whisk and whisk until your gravy has met a nice consistency adding more half & half and stock if needed. (This process usually takes about 5-7 minutes). When your chops are done plate with some nice sides pour on your gravy and enjoy!
Monday, June 15, 2015
Heat a pan on med high heat and add some oil. Season your pork belly with some poultry seasoning, lemon pepper, rosemary, onion powder, garlic powder, lemon juice, and salt. Cook for about 8-10 minutes on both sides then add some ham to the pan and pour in some chicken stock and turn your heat down to a simmer and let that go for about 7 minutes. Heat another pan on med high heat and add some butter, also butter your bread on the outside to toast. Place your pork and your ham in your bread with some swiss cheese, fold over your sandwich and pan sear your sandwich for about 4 minutes on both sides pressing down on your sandwich with a spatula. When your sandwich is done open it up and add some pickles if you like and enjoy!
Sunday, June 14, 2015
Season your Haddock with salt and pepper on both sides and set aside. On a plate mix together a little flour, cornmeal (more than flour) , red pepper flakes and fennel. Coat both sides of your fish in your cornmeal mixture and set aside for about 5 minutes so your fish can really absorb and adhere to the mixture. Heat a pan on medium high heat and add some olive oil up to a half inch in the pan. Cook for about 5-7 minutes on both sides until golden brown. Enjoy!
Saturday, June 13, 2015
In a blender combine pineapples, white grapes, cucumbers, olive oil, garlic, salt, pepper, and tarragon and pulse until it becomes a nice puree. Pour your gazpacho into a container with an air tight lid and refrigerate for about 45 minutes, or place in the freezer for about 20 minutes. Serve in a nice soup cup and garnish with some toasted almonds, cucumber cubes, and scallions. Enjoy!
Friday, June 12, 2015
Heat a small pot with some salted water until it comes to a boil. Add your halved small red potatoes and boil them for about 5 minutes. Heat a pan on med high heat and add some oil. Then season your chicken breasts with salt, pepper, and cumin and saute in the pan for about 4-6 minutes on both sides until you get a nice char. Preheat your oven to 400, season your potatoes with salt and pepper and add them to a baking dish along with some rosemary, fennel, bay leaves, mushrooms, the juice of some freshly squeezed lemons and the lemon halves. Bake in the oven for about 20 -25 minutes or until there is no pink in your chicken and enjoy!
Thursday, June 11, 2015
First make your sauce by mixing in a bowl, hot sauce, yellow mustard, whisky, honey, brown sugar and bbq sauce. Heat a pan on low heat and cook your sauce down until the whisky reduces. Pour your sauce into a zip-log bag then add your chicken and let it marinate in the fridge for about an hour. Fire up the grill and grill your legs for about 25 minutes occasionally turning and brushing them with your sticky sauce. Enjoy!
Wednesday, June 10, 2015
First peel your jumbo shrimp then place in a bowl submerged in some bourbon and marinate in the fridge for about 15 minutes. Then season your shrimp with old bay seasoning, and brown sugar. Heat a pan on low heat and melt lots of butter, saute your shrimp adding the bourbon to the pan and squeezes of fresh lemons. Cook your shrimp for about 6-8 minutes until the bourbon evaporates. Pour the remaining juices from your pan into a small cup for a dipping sauce. Enjoy!
Tuesday, June 9, 2015
First make your cherry compote. Heat a pan on medium high heat and add red wine, cherries, red wine vinegar, grape jelly, and rosemary. Cook for about 5 -7minutes while stirring until the wine reduces. Place your compote in a small bowl, cover with plastic wrap and refrigerate; your sauce will thicken a bit. Heat a pan on medium high heat and add some oil, season your duck breasts with salt and pepper and cook your breasts skin side down only (so your skin gets and stays really crispy, do not flip your breasts). Cook for about 15 to 20 minutes for a nice medium rare to medium then set aside and let it rest for a few minutes. Slice your breasts, cover with your cherry compote and enjoy!
Monday, June 8, 2015
Preheat your broiler and season your fish fillets with salt and pepper. In a bowl mix together thyme herb seasoning, lots of fresh squeezed lemon juice, lots of melted butter, and old bay seasoning. Brush both sides of your fillets with your lemon butter sauce. Place your fillets onto your broiler rack and broil for about 8-10 minutes occasionally brushing them with more of your butter sauce. When your fish is done reheat your remaining lemon butter sauce in the microwave for about 10 seconds then pour it over the fish. Garnish with some parsley flakes and enjoy!
Sunday, June 7, 2015
Cook your macaroni according to the packaged directions and drain. Heat a pan on med high heat and add a little oil, cook your ground beef for about 4 minutes just to brown it, it will finish cooking in the oven. In a large bowl mix together some pizza sauce, italian seasoning, onion powder, garlic powder, your macaroni, ground beef, mix cheese, and mozzarella cheese. Preheat your oven to 350 degrees. Place your ground beef and macaroni mixture in a baking dish, top it off with some more of the cheeses and slices of pepperoni and bake for about 30 minutes. Enjoy!
Saturday, June 6, 2015
In a large pot with a steamer insert, add beer, celery stalks, jalapenos, habanero's, garlic, lemon wedges, lime wedges, and orange wedges. Bring to a boil until you can smell that amazing aroma. Place your crab legs into the steamer and steam your legs for about 8-10 minutes then melt some butter for a dipping sauce and enjoy!
Friday, June 5, 2015
First make your sauce by combining in a bowl peanut butter, hot sauce, garlic powder, onion powder, brown sugar, red wine vinegar, worcestershire sauce, and sesame oil; mix thoroughly to the consistency of mustard. Bring to a boil some salted water and cook your udon noodles for about 6 minutes or until soft. Drain your noodles and toss with your sauce. Heat a frying pan on medium high heat and add some oil. Cook some green spring onions, cabbage, and bean sprouts for about 4 minutes than add to it your noodles and the rest of your sauce and cook while stirring for an additional 3 minutes. Then take it out and let it sit for a few minutes so your noodles can absorb all those flavors. Garnish with some sesame seeds and enjoy!
Thursday, June 4, 2015
Make your chipotle mayo by mixing in a bowl, mayonnaise, canned chipotle peppers adobo sauce, fresh squeezed lemon and lime juice, dill and green peppers. Heat a pan on medium high heat and add some oil, season some boneless chicken breasts with salt and pepper then cook your chicken breast on both sides for about 7-8 minutes or until there is no pink inside. Rip apart your chicken and toss with your chipotle mayo then place between two slices of nice bread with some fresh spinach and onions. Enjoy!
Wednesday, June 3, 2015
Heat a pan on medium high heat and add some oil. Season some boneless chicken thighs with salt, pepper, curry powder, and red pepper flakes. Pan sear your chicken thighs on both sides for about 7-9 minutes each side or until there is no pink inside. Remove your chicken from the pan, place on a cutting board and break apart the meat. Pour a little chicken stock in the pan and scrape the brown bits from the bottom of the pan. Toss your chicken back in with the stock, season with some more curry powder and cook while stirring for about 5 minutes. Drain then toss with a salad and enjoy!
Tuesday, June 2, 2015
Heat a pan with some oil in it on medium high. Cook your sausage and ground beef for about 5 minutes, keep a little pink inside, it will finish cooking later. Take your meat and drain it. Add a little more oil to your pan and saute some green peppers and corn for about 5 minutes. Season with some onion powder, fresh chopped basil, and Italian seasoning. Add some red wine and continue cooking for about 5 minutes until the wine de-glazes the pan. Add fresh diced tomatoes, tomato sauce and cook while stirring and scraping that yummy flavor stuck to the pan. Cook that for about 10 minutes on simmer then add your drained ground beef and sausage mixture. Add salt and pepper and cook on simmer for about 15 minutes. Cook your pasta according to the directions then toss together with your tomato meat sauce, top it off with some Parmesan cheese and enjoy!