Friday, July 31, 2015

Miso Glazed Salmon

In a small bowl mix together some miso paste, soy sauce, and brown sugar. Heat a pan on medium high heat and add some oil. Brush your miso glaze sauce onto both sides of the salmon then cook your salmon skin side down for about 7 minutes to get the skin nice and crispy. Preheat your oven to 400 degrees, transfer your salmon to the oven and bake for about 15 minutes brushing more miso glaze to the top (as much as you like). Serve with some nice side dishes or place on top of a salad and enjoy!

Thursday, July 30, 2015

Chinese Chicken Lettuce Wraps

In a bowl mix together some hoisin sauce, soy sauce, red wine vinegar and brown sugar. Cut your chicken breasts into small pieces then heat a pan on medium high heat and add some oil. Saute your chicken along with some bell peppers, mushrooms, salt, pepper, ginger, garlic, and green onions. Cook for about 2 minutes then add your hoisin sauce mixture. Cut your head of lettuce into quarters, put your stir fry into your lettuce wrap and enjoy!

Wednesday, July 22, 2015

Dijon Mustard Dry/Wet Rubbed Ribs

In a bowl mix together chilli powder, brown sugar, Dijon mustard, salt, and pepper. Brush and rub your seasoning mixture on the top of your ribs. Wrap in foil and set in the fridge for 3-4 hours. Fire up the grill and grill for about 20-25 minutes occasionally brushing more of your dry/wet rub on your ribs. Enjoy!  

Tuesday, July 21, 2015

Sausage Escarole & Bean Soup

Remove some Italian sausage from it's casings and break into chunks. Heat a pan on med high heat and add just a little oil, cook your sausage for about 8 minutes or until done. Add beef stock, minced garlic, onion powder, escarole, drained canned beans, butter, and diced tomatoes. Bring to a boil then let it simmer for about 4-6 minutes. Salt and pepper to taste and enjoy!

Monday, July 20, 2015

Spicy Parmesan Crusted Tilapia

Crack some eggs in a large bowl and beat thoroughly. In another large bowl mix together some bread crumbs, Parmesan cheese, red pepper flakes, salt, and garlic powder. Dip your tilapia in the egg wash so both sides are coated well, then press them down into your Parmesan cheese mixture on both sides. Heat a pan on med high heat and add some oil, saute your tilapia for about 6 minutes on both sides to achieve a nice golden brown color. Serve with your choice of a side and enjoy!

Sunday, July 19, 2015

Pan Seared Pork Chops With Cilantro-Mint Relish

First make your cilantro-mint relish by mixing together in a bowl honey, minced garlic, minced shallots, mint, cilantro, red wine vinegar, extra virgin olive oil, salt and pepper. Mix well and set aside. Preheat your oven to 400 degrees. Heat a pan on med high heat and add some oil, season your pork chops with salt, pepper and cumin. Sear your chops for about 7-9 minutes on both sides then transfer them to a baking pan and bake in the oven for about 15-20 minutes or until there is no pink inside. Plate and serve with some of your cilantro-mint relish on top. Enjoy!

Friday, July 17, 2015

Spicy Smoked Meatballs

Mix together some ground beef, chopped onions, bbq sauce, worcestershire sauce, liquid smoke, minced garlic, bread crumbs, and red pepper flakes. Mix well and form into meatballs. Heat a pan on medium high heat and add some oil. Add your meatballs and saute for about 14-17 minutes ocassionally turning. Preheat your oven to 400 degrees and pour some liquid smoke into a baking dish. Place your meatballs into the baking dish and bake for about 10 minutes or until there is no pink inside. Roll your meatballs around in the liquid smoke juices then plate. Enjoy!

Wednesday, July 15, 2015

Florentine Pasta With Mushrooms

Cook your noodles according to packaged directions then drain and set aside. Heat a pan on medium high heat and add some butter. Slice your mushrooms, season with salt and pepper and saute for about 4 minutes flipping when needed. In another pan melt some butter in a pan on med high heat and whisk in flour, next gradually pour in some hot milk, add some parmesan cheese, and turn your heat up, continue to whisk for about 3 minutes until your sauce comes to a boil. Salt and pepper to taste. Add your noodles, some spinach, and your mushrooms to your sauce and cook while stirring for about 4 minutes to get your spinach wilted. Plate and enjoy!

Monday, July 13, 2015

Bechamel Macaroni & Cheese

Bechamel Sauce Recipe

Heat some milk in a pot on med high heat. In another pot melt lots of butter, then mix in some flour stirring constantly on low heat for about 5 minutes. Slowly add the hot milk, lots of cheese, salt and nutmeg whisking constantly so there is no lumps in your sauce. Continue to whisk while on med high heat for about 15 minutes until you can't taste the flour, and your sauce has a nice consistency. Use as a dip for nachos, or use for lasagna, scalloped potatoes, or macaroni & cheese.  

For macaroni & cheese cook your elbows according to packaged directions, drain well then mix well with your bechamel sauce. 

Tuesday, July 7, 2015

Pomegranate Honey Glazed Pork Chops

In a bowl mix together some pomegranate juice, olive oil, balsalmic vinegar, rosemary, salt & pepper. Submerge your pork chops in your marinade, cover and set in the fridge for about 1 hour. When your chops are done marinating transfer them to a plate. Add some more vinegar, pomegranate juice, and oil to your sauce along with some honey and mix well. Bring your sauce to a simmer over medium high heat in a sauce pan to reduce then set aside. Heat a pan on med high heat and add some oil, sear your pork chops for about 8 minutes on both sides or until there is no pink inside. Pour some of your sauce over your chops and enjoy!

Sunday, July 5, 2015

Salsa Verde Skirt Steak Sandwich

Heat a pan on medium high heat and add oil. Saute some diced tomatillos, minced garlic, diced jalapeno peppers, cardamon, cilantro, basil, salt, and water. Bring to a simmer and whisk well until your salsa verde reaches a nice consistency. Next make a marinade for your skirt steak. In a bowl mix red wine vinegar, mustard, and season all. Mix well and pour into a zip lock bag. Put your skirt steak in the bag and let it marinate in the fridge for at least a hour, shaking the bag every 10 minutes so the marinade can coat all of the steak. Heat a pan on medium high heat and add some oil. Pan sear your marinated steak for about 4 minutes while flipping and turning, (the skirt steak is so thin it doesn't take long to cook). Spread your salsa verde onto some nice buns, add your steak and some fresh arugula. Enjoy! 

Wednesday, July 1, 2015

Barbecue Casino Oysters

Preheat your oven to 350 degrees. Clean and scrub your oysters on the outside, shuck them and loosen the oyster meat from the bottom shell. Place your oysters on a baking pan and top your oysters off with some casino butter, barbecue sauce, bread crumbs, and mozzarella cheese. Bake them in the oven for about 15 minutes, squeeze some fresh lemon juice on top and enjoy!