Eat like you are a tourist in Greece. A plate of grilled fish and fresh vegetables and a glass of wine is just as delicious in your own backyard patio as on the beach in Greece. We maybe not, but use your imagination. Next time you are strolling through your local farmers market or even your local grocer, check out all the fresh vegetables, fish and meats. As you are walking around think of some interesting ways to prepare these foods in a healthy manner. You might surprise yourself into creating some very interesting meals. By shopping at your local farmers market, you will eat seasonally, fresh and ripe, increasing your overall health. Remember, having a well planned grocery list gets you in and out of the market quickly and helps you stick to your healthy eating plan. Eat whole foods, that is, foods that you actually grow. Have you ever thought of having your own garden? Both my husband and I personally love growing our own fruits and vegetables.
I hope you enjoy the recipes listed below.
Chicken Rice Lettuce Cups
1 cup basmati rice
1 cup chicken stock (rich quality)
3/4 cup coconut milk
salt and freshly ground black pepper
1 lb. ground chicken
1/2 red onion, chopped
1 small red bell pepper, seeded and chopped
2 Tbl. Tamari (low sodium soy sauce)
2 tsp. jerk seasoning
2 garlic cloves, minced
3 tsp. pickled ginger, minced
1 mango, peeled and chopped
1/4 cup fresh cilantro, chopped
Butter lettuce leaves
Into a saucepan add the rice, stock, coconut milk and pinch of salt, bring to a boil, reduce to low and cover cooking about 15 to 20 minutes. Into a saute pan, add drizzle of oil along with chicken, red onion and bell pepper, cooking and stirring to cook chicken and lightly brown. Stir in Tamari, jerk seasoning, garlic and ginger. Cook about 1 more minute. Fold in mango and cilantro. Taste and season with salt and pepper. Place rice and chicken mixture into lettuce leaves and serve.
Mediterranean Fish
4 (8 oz.) fish fillets, mahi mahi, or halibut
2 Tbl. olive oil
1 large red bell pepper, seeded and sliced
1 red onion, sliced
4 large garlic cloves, chopped
1 tsp. dried basil
1/4 cup seafood stock
1/4 cup dry white wine
1/2 cup cherry tomatoes, halved
1/3 cup Kalamata olives, pitted
salt and freshly ground black pepper
Feta cheese, crumbled
Fresh parsley and fresh basil chopped (garnish)
Rinse fish in cold water, pat dry with paper towels. Sprinkle with salt and pepper. Heat a large saute pan and add olive oil. Add fish to pan and sear on each side for about 4 minutes. Remove fish and set aside. Add peppers and onion to pan and cook stirring to soften. Add garlic and tomatoes, season with salt and pepper. Add dried basil, wine and seafood stock to pan with vegetables. Add fish back to pan and cook another 4 minutes. Add olives to pan to heat through. Remove to rimmed serving platter and sprinkle on feta, garnish with parsley and basil.
Quick Tex-Mex Chicken Soup - do you have those nights where you just want to throw something together that is quick and easy? This soup is a great choice.
1 large white onion, chopped
2 garlic cloves, minced
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano, crushed between your fingers
5 cups chicken stock (rich quality, makes all the difference)
3 cups poached chicken breasts, shredded OR you can use a Rotisserie chicken from the grocers, remove bones, skin and shred
2 cups frozen or fresh corn off the cob
1 (14 oz.) can diced tomatoes with juice
1 small can diced green chiles, drained
2 Tbl. fresh lime juice
salt and freshly ground black pepper
3 Tbl. fresh cilantro, chopped
1 large avocado, peeled, pitted and chopped
Into a large Dutch oven add a drizzle of oil along with onions and garlic, cooking and stirring to soften, stir in chili powder, cumin and oregano and cook stirring a minute. Add stock, tomatoes with juice, lime juice, chicken, corn and chiles. Taste and season with salt and pepper. Simmer soup about 30 minutes, stir in cilantro and serve in bowls with avocado on top. This soup is also great with cheese quesadillas on the side.
Indian Chicken and Cauliflower
1 1/2 lbs. boneless, skinless chicken thighs or you can use breasts if you don't care for thighs
salt and freshly ground black pepper
1 14 oz. can diced tomatoes with juice (I like Cento brand)
2 Tbl. tomato paste
2 Tbl. ginger
1 Tbl red curry powder
1 medium head cauliflower
1 red onion, chopped
1/4 cup golden raisins
1 cup long grain white rice
1/2 cup fresh cilantro
Greek yogurt
Fresh lime wedges
Into a slow cooker, whisk the tomatoes, tomato paste, ginger, curry, salt and pepper. Cut the chicken into 1-inch chunks. Cut the cauliflower in florets. Add the chicken, cauliflower, onion and raisins and stir to combine. Cook covered on high for about 5 hours. About 20 minutes before serving, add rice and 2 cups cold water to a saucepan, season with some salt and cook for about 20 minutes to fluffy. To serve; pour rice onto serving platter, top with chicken/cauliflower and sauce, garnish with cilantro. Serve with yogurt and lime wedges on side.
Halibut with Creamy Spinach
4 (6 oz.) thick cut pieces halibut
1 Tbl. butter
1 red bell pepper, seeded and chopped
1 shallot, diced
3 garlic cloves, minced
1 large bag baby spinach
2 oz. low fat cream cheese, soft
1/4 cup half and half
3 Tbl. Parmesan cheese, grated
salt and freshly ground black pepper
Into a large saute pan add drizzle of olive oil and small pat of butter. Add bell pepper, shallot and garlic and cook stirring to soften. Add spinach, season with salt and pepper and stir to wilt spinach. Add cream cheese, half and half and Parmesan mixing to melt cream cheese. Into another saute pan add 1 Tbl. butter and drizzle of oil. Season fish with salt and pepper on both sides and place into hot pan. Cook about 6 minutes on one side and flip and cook other side to cooked through and browned. Pour the creamy spinach mixture onto serving platter or individual plates and top with fish.
Tuna and Bean Salad
1 (15 oz.) can chickpeas, drained and rinsed
2 (6 oz.) cans water packed albacore tuna, drained, rinsed and flaked
1 large red bell pepper, seeded and diced
1/2 red onion, diced
1/2 cup fresh parsley, chopped (divided)
4 tsp. capers, rinsed
1 1/2 tsp. fresh rosemary, finely chopped
1/3 cup fresh lemon juice (divided)
4 Tbl. extra virgin olive oil
1 tsp. Dijon
salt and freshly ground black pepper
8 cups mixed greens
Combine into a large bowl the tuna, beans, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 Tbl. oil. Season with salt and pepper. Dressing; into a jar with lid add 1/4 cup lemon juice, 2 Tbl. oil, Dijon, salt and pepper and shake well to combine. Taste and adjust flavorings. To a large rimmed serving platter add greens and drizzle with some dressing tossing to combine. Add the tuna/bean mixture to the greens and pour over some more dressing and top with remaining parsley.
Asian Chicken Salad
Vinaigrette
4 Tbl. peanut oil
2 tsp.toasted sesame oil
4 Tbl. seasoned rice vinegar
2 tsp. Tamari
4 tsp. honey
salt and freshly ground black pepper
pinch of red pepper flakes
Chicken
2 boneless, skinless chicken breasts
salt and freshly ground black pepper
Salad
1 large head Romaine lettuce, chopped
1 cup shredded green cabbage
1 cup shredded red cabbage
1 large red bell pepper, seeded and julienned
1 large carrot, peeled and shredded
2 large celery stalks, thinly sliced
1 English cucumber, peeled (or not), and sliced lengthwise, and sliced into moons
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
4 scallions, thinly sliced on diagonal including green part
1/4 cup roasted cashews, chopped
Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings. Chicken; heat grill or grill pan, rinse chicken in cold water, pat dry with paper towels. Place chicken between wax paper and lightly pound with mallet, but not too thin. Season chicken with salt and pepper, grill chicken on both sides to brown and grill marks, cooking through. Remove and allow to rest before thinly slicing. Salad; onto a large serving platter combine ingredients and toss, add some dressing and mix to combine. Top with chicken pieces, scallions and nuts and drizzle over more dressing. Serve extra dressing on side.
Shrimp and Green Bean Curry
8 oz. fresh green beans
1 cup shredded carrots
1 yellow onion, halved and julienned
1 jalapeno, seeded and minced (optional, but I love using it)
2 garlic cloves
2 tsp. fresh ginger, peeled and grated
1/4 cup Thai red curry paste
1 Tbl. fresh lime juice
1/2 cup cold water
1 Tbl. fish sauce, plus 1 tsp.
1 Tbl. brown sugar
1 lb. large shrimp, cleaned and deveined, shells removed
1/4 cup fresh Thai basil, chopped
Cooked white rice
Basil leaves for garnish
Lime wedges for garnish
Into a large saute pan add drizzle of vegetable oil add beans, carrots, garlic, ginger and onion cooking a few minutes to soften onions. Stir in curry paste and cook stirring 1 minute, stir in lime juice. Add 1/2 cup cold water, 1 Tbl. fish sauce and brown sugar, stirring 1 minute. Stir in shrimp and 1 tsp. fish sauce. Cook stirring for about 3 minutes until shrimp are cooked and turn pink. Remove and stir in basil. Pour cooked rice onto rimmed serving platter and pour over curry. Garnish with basil leaves and lime wedges.
Grilled Salmon with Avocado Sauce
4 (8 oz.) salmon fillets
2 Tbl. olive oil
2 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
1 Tbl. plain Green yogurt
1 large garlic clove, grated
1 tsp. dried oregano
salt and freshly ground black pepper
Avocado sauce
1 large avocado, peeled, pitted and mashed
1/2 cup plain Greek yogurt
1/2 English cucumber, peeled, seeded and grated
1 garlic clove, grated
1 Tl. fresh dill, chopped
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Sauce; grate the cucumber onto paper towels or clean kitchen towel and squeeze out excess water. Into a bowl with the mashed avocado, add yogurt, grated cucumber, garlic, dill, lemon juice, taste and season with salt and pepper. Salmon; into a ziplock bag add oil, lemon juice, zest, yogurt, garlic, oregano, salt and pepper, mix to combine, add salmon pieces rubbing on marinade. Place in refrigerator for about 30 minutes. Heat oven to 400 degrees. Remove salmon from refrigerator and allow to rest about 10 minutes. Remove salmon from marinade (discard marinade) place salmon onto baking dish, put in oven and bake about 10 to 12 minutes, or depending on thickness of fish. Remove salmon to serving platter and serve with avocado sauce.
Delicious Lamb Chops
4 tsp. olive oil
2 tsp. fresh orange zest
1 Tbl. fresh orange juice
8 (6 oz.) lamb rib chops, trimmed
salt and freshly ground black pepper
3 Tbl. balsamic vinegar
Into a bowl combine 1 Tbl. olive oil, zest, and juice whisking to combine. Add lamb and toss to coat. Cover and refrigerate 20 minutes, turning occasionally. Remove lamb and sprinkle with salt and pepper. Heat a large saute pan, adding a drizzle of oil. Add lamb to pan and cook 3 minutes per side or until desired doneness. Into a small pan over medium high heat add vinegar, bring to a boil for 3 minutes to reduce to syrup. Add chops to serving platter and drizzle over balsamic syrup and remaining oil. Serve with potato recipe below and a colorful tossed salad.
Mashed Potatoes with Roasted Bell Peppers - great with roasted or gilled meats and fish
2 lbs. Yukon Godl potatoes, peeled and cut into 2-inch cubes
3 large garlic cloves
1/4 cup plain Greek yogurt
1 large roasted red bell pepper, diced (roast your own or use from the jar)
1/4 cup creamy feta cheese, crumbled
1 Tbl. fresh oregano, chopped
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
4 Tbl. unsalted butter, soft
2 Tbl. fresh parsley, chopped
Into a pot of boiling salted water add potatoes and garlic cloves cooking about 25 mintues or until tender. Drain well and place back into pan and mash. Mash in butter, yogurt, roasted red peppers, feta, oregano, lemon juice. Taste and season with salt and pepper and stir in parsley.
Baked Greek Style Shrimp
2 Tbl. olive oil
5 garlic cloves, minced
1/2 cup fresh parsley, chopped
salt and freshly ground black pepper
pinch of red pepper flakes
1 (28 oz.) can whole peeled tomatoes, drained and chopped (I like Cento brand)
2 lbs. large shrimp, peeled and deveined
1 cup creamy feta cheese, crumbled
2 Tbl. fresh lemon juice
Preheat oven to 400 degrees. Heat a Dutch oven and add oil. Add garlic and cook stirring 1 minute. Add 2 Tbl. parsley, tomatoes, salt, pepper and red pepper flakes. Add shrimp and cook about 5 minutes. Sprinkle on feta cheese. Bake for about 10 minutes. Add remaining parsley and lemon juice, stir and pour onto serving platter. Serve with cook orzo or cooked spaghetti and a Greek salad and pita bread.
Sun-Dried Tomato Pasta
1 (16 oz.) package fresh linguine
3/4 cup sun-dried tomatoes in oil, chopped
1/4 cup fresh basil leaves
2 Tbl. slivered almonds
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced
salt and freshly ground black pepper
2/3 cup creamy feta cheese
Fresh parsley, chopped garnish
Into a large pot of boiling salted water add pasta and cook to al dente. Drain reserving 1/2 cup of cooking water and return pasta to pot. Into a food processor add tomatoes with the oil, basil leaves, almonds, Parmesan cheese, garlic, salt, pepper and process, taste and adjust flavorings, add pasta water and combine. Pour sauce over pasta and toss to combine. Pour onto serving platter and sprinkle on feta cheese, top with parsley. Serve with steamed green beans and a salad.
Southwestern Beans and Corn
1 large onion, diced
1 large jalapeno, seeded and diced
2 garlic cloves, minced
2 (15 oz.) cans red kidney beans, drained and rinsed in cold water
1 (15 oz.) can black beans, drained and rinsed in cold water
1/2 cup black olives, sliced
1 (16 oz.) bag frozen corn, thawed Or you can use fresh corn cut off the cob
1 (28 oz.) can diced tomatoes with juice (I like Cento brand)
1 large green bell pepper, seeded and cut into chunks
1 red bell pepper, seeded and cut into chunks
salt and freshly ground black pepper
Tabasco, to taste
2 tsp. chili powder
2 tsp. cumin
1 cup pico de gallo
Accompaniments; fresh cilantro chopped, diced avocados
Into a large Dutch oven add drizzle of oil. Add onions, jalapenos, garlic, and bell peppers, cooking and stirring to soften, stir in chili powder and cumin. Add beans, olives, corn, tomatoes with juice, salt, pepper, Tabasco and pico stirring to combine. Cover and turn to simmer cooking for about 1 hour. Taste and adjust flavorings.
Chicken and Avocado Salad
Marinade/Dressing
1/3 cup balsamic
1/4 cup olive oil
2 Tbl. water
2 tsp. Italian seasonings
2 garlic cloves, finely minced
1 tsp. honey
salt and freshly ground black pepper
4 boneless, skinless chicken breasts
Salad
5 strips thick cut bacon, sliced
1 large head Romaine lettuce, chopped
1/2 cup fresh parsley, rough chopped (if you don't care for parsley leave it out)
1/4 cup fresh basil leaves, chiffonade
2 large ruby red tomatoes, chopped
1 small red onion, julienned
2 large avocados, peeled, pitted and sliced
1/2 cup feta cheese, crumbled
Croutons
Dressing/marinade; into a jar with lid add dressing ingredients and shake well, taste and adjust flavorings. Pour about 3 Tbl. of dressing into a ziplock bag and add chicken, coating well. Season with some salt and pepper and marinade about 15 minutes. Into a saute pan, add bacon and cook to browned and crisp, remove to paper towels. Wipe out pan and add drizzle of oil. Remove chicken from marinade, discard marinade and add chicken to pan, cooking until done. Remove from pan to rest. When chicken has cooled, slice on diagonal into pieces. Onto a large serving platter add chopped lettuce and parsley, tossing to combine. Drizzle over some dressing and toss again. Top with cooked bacon, chicken, tomatoes, onions, avocado and feta. Drizzle with a little more dressing and top with croutons and basil.
Hearty Stew
2 lbs. beef stew meat, cut into 1-inch cubes
1/4 cup all purpose flour
salt and freshly ground black pepper
canola oil
1 1/2 cups strong black coffee
2 Tbl. molasses
2 garlic cloves, minced
2 tsp. Worcestershire sauce
1 tsp. dried oregano
pinch of red pepper flakes
1 1/2 cups cold water
4 large carrots, peeled and cut into 1/2-inch chunks
2 large onions, chopped
3 large Russet potatoes, peeled and chopped
4 stalks celery, sliced about 1-inch thick
5 cups rich beef stock
1/2 cup dry red wine
3 Tbl. all purpose flour, with 1/4 cup beef stock
Mix the beef cubes with salt, pepper and flour, shaking off excess flour. Heat a large Dutch oven with oil and add the meat in batches, cooking and browning on all sides, remove to a plate and continue cooking beef. Stir in the coffee and scrape bits of fond from bottom of pan. Add garlic and onions stirring and cooking a few minutes. Add molasses, oregano, red pepper flakes, beef stock, water, and wine. Add beef back to pot, cover and simmer about
1 1/2 hours. Add carrots, celery and potatoes, cover and cook another hour. Stir the 3 Tbl. of flour into the 1/4 cup of beef stock and whisk to combine. Stir into the stew until thickened and bubbly. Taste and adjust flavorings. Serve with biscuits and a tossed salad.
Cuban Black Beans with Crema - serve with a side of steamed rice and grilled meat/poultry or fish
1 medium white onion, finely chopped
2 garlic cloves, minced
1/4 cup rich chicken stock
2 (15 oz.) cans black beans rinsed and drained
1 Tbl. butter
2 Tbl. Cotija cheese, crumbled
Crema
1/2 cup sour cream
2 Tbl. water
2 tsp. adobo sauce from can chipotle peppers
1/2 tsp. chili powder
Lime wedges
Into a large saute pan, add butter and drizzle of oil. Add onion and cook a few minutes, add garlic and cook to soften. Add stock and bring to simmer. Into a bowl lightly mash the beans, add mashed beans to saute pan and simmer about 4 minutes. Pour into a bowl and sprinkle on cheese. Drizzle over some crema and serve remaining on side with lime wedges.
Sheet Pan Sausage and Vegetables
5 red potatoes, large chop
1 lb. green beans, trimmed and halved
2 large bell peppers, seeded and thick sliced
1 bunch fresh asparagus, trimmed and sliced in half
1 lb. turkey or chicken smoked sausage, sliced into thick rounds
sprinkle of red pepper flakes
6 Tbl. olive oil
2 heads garlic cloves, separated and papery skins removed
salt and freshly ground black pepper
1 Tbl. dried oregano
1 Tbl. dried parsley
1 tsp. paprika
Freshly grated Parmesan cheese (garnish)
Fresh parsley, chopped (garnish)
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place all the vegetables (except asparagus) and sliced sausage onto sheet pan. Pour over olive oil and herbs tossing to combine and evenly spread out onto pan. Bake for 15 minutes remove from oven and toss again. Place back into oven, add the asparagus and bake an additional 15 minutes or until vegetables are tender and sausage is browned. Remove from oven and pour onto serving platter, sprinkle with Parmesan and fresh parsley.
Delicious Fresh Chopped Salad with Green Goddess Dressing
2 heads romaine, chopped
2 handfuls baby arugula
2 cups heirloom tomatoes, sliced
6 pieces thick but bacon, sliced
1 small red onion, halved and slivered
4 hard boiled eggs, chilled and sliced
Handful of red radishes, sliced
2 bone-in skin on chicken breasts (poached and chilled)
2 avocados, peeled, pitted and sliced
Croutons
Chopped chives, garnish
Dressing - my husband Jerry's very favorite
2 tsp. anchovy paste or 3 canned anchovies
1 garlic clove, minced
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup fresh parsley chopped
1/2 cup fresh tarragon, chopped
3 Tbl. fresh chives, chopped
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Dressing; place all dressing ingredients into blender and pulse until you get a smooth dressing. Should last about 1 week in the refrigerator. Salad; into a saute pan add bacon and cook to browned and crisp, remove to paper towels. Onto a platter add lettuce and arugula tossing to combine, drizzle with some dressing and toss. Remove skin and bones from chicken and slice into thin pieces. Top salad with bacon, chicken slices, onions, avocado, tomatoes, eggs and radishes. Drizzle on more dressing. Top with croutons and garnish with chopped chives.
Veggielicious Sweet and Sour Cauliflower
1 large cauliflower cut into florets (about 6 cups)
3 Tbl. vegetable oil
1/3 cup corn starch
Cooked white or brown rice for serving
4 scallions, thinly sliced including green part (garnish)
2 Tbl. lightly toasted sesame seeds (garnish)
Sauce
1/4 to 1/2 cup honey
1/2 cup apple cider vinegar
2 Tbl. Tamari
1 tsp. garlic powder
1/2 tsp. onion salt
1/4 cup ketchup
1 Tbl. cornstarch mixed with 2 Tbl. cold water
Preheat oven to 425 degrees and spray a baking sheet with cooking spray. Into a large bowl add cauliflower florets and toss with oil. Add 1/3 cup cornstarch and toss again. Place coated cauliflower onto baking sheet and bake about 20 minutes until cauliflower starts to brown. Turn on broiler and cook for about 4 minutes until tops start to brown. Watch carefully you don't want it to burn. Sauce; into a saucepan add honey, vinegar, soy, garlic powder, onion salt and ketchup. Stir and bring to a boil. Whisk the cornstarch/water mixture again and whisk into the sauce stirring to thicken, reduce to low and taste adjusting flavorings. Sometimes I find I need more vinegar. Pour roasted cauliflower onto a rimmed large serving platter and pour over sauce tossing to combine. Garnish with scallions and sesame seeds. Serve with rice.
Mexican Shrimp Salad
1 lb. large fresh shrimp, shelled, rinsed and deveined
1 Tbl. fresh lime juice
2 medium shallots, sliced
3 poblano peppers
1 Tbl. canola oil
2 tsp. chili powder
5 red radishes, sliced
1 mango, peeled and chopped
2 large avocados, peeled, pitted and sliced (spritz with some fresh lime juice)
2 heads baby romaine, chopped
Dressing
1 cup mayonnaise
2 tsp. fresh lime juice
1 to 2 tsp. chipotle adobo sauce (depending on your taste)
salt and freshly ground black pepper
1 garlic clove, finely minced
2 Tbl. fresh cilantro, finely chopped
Dressing; into a bowl add ingredients, mix, cover and refrigerate. Preheat oven to 450 degrees. Remove seeds from the poblano peppers and slice. Onto a baking sheet add sliced shallots and sliced peppers tossing with 1 Tbl. oil and 2 tsp. chili powder. Roast for about 20 minutes. Drizzle the 1 Tbl. lime juice over shrimp, toss and add the shrimp to the baking sheet with the shallots and peppers and return to oven cooking about 5 more minutes. Remove and cool slightly. Onto a serving platter add chopped lettuce, drizzle with some dressing and toss. Top salad with roasted shallots/peppers. Top with roasted shrimp, radishes, avocados and mango. Drizzle with more dressing.
Heavenly Beef Stew - this is excellent over cooked polenta or cooked short pasta
1 (7 lb.) boneless beef chuck roast, trimmed and cut into 2-inch chunks
Salt and freshly ground black pepper
2 Tbl. Olive oil
1 large yellow onion, halved and thinly sliced
12 garlic cloves, peeled
3 Tbl. Tomato paste
2 sprigs fresh rosemary and 1 Tbl. Minced fresh rosemary
2 cups dry white wine
Preheat oven to 325 degrees. Place beef in to a large bowl and sprinkle on salt and pepper, toss. Into a large Dutch oven add oil along with onion and garlic cooking and stirring to lightly browned. Stir in tomato paste and cook stirring about 3 minutes. Add rosemary sprigs on top of onions, top with beef, cover and place in oven for 2 hours. Remove from oven and stir after 2 hours, return uncovered and cook about 1 1/2 hours more. Transfer meat to large bowl, pouring the meat juices into a fat separator, discard the solids. Skim off any fat and discard. Pour wine into empty pot and bring to a boil scarping up any fond on bottom of pan. Reduce to simmer and cook about 7 minutes. Pour the meat juices you skimmed off into pot and bring to simmer cooking and stirring to thicken. Return beef to pot, add minced rosemary and cook to heat through meat. Taste and adjust salt and pepper flavorings. Note; you can serve over mashed potatoes or polenta. Next day; you can add a can of whole tomatoes, crush with your fingers to the pot and serve over pasta, garnish with fresh basil. Or you can use the beef to make killer crusty sandwiches using French baguette, heating the meat, adding a touch of vinegar to the pot, place meat onto buns with some mozzarella or provolone cheese, broiling cheese to melt.
Lemon Chicken Meatball Soup
2 large carrots, peeled and sliced on diagonal (about 1/2-inch slices)
3 stalks celery, sliced on diagonal
1 red onion, diced
2 Tbl. olive oil
6 cups rich chicken stock
2 cups cold water
1 3/4 cup bulgur
Meatballs
1 lb. ground chicken
1/4 cup fresh dill, chopped
1 Tbl. fresh lemon zest
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
Into a large Dutch oven add olive oil along with carrots, celery and onion, cooking and stirring about 10 minutes. Add chicken stock and water, bring to a boil. Stir in bulgur. Reduce heat and simmer 10 minutes. Into a bowl combine ground chicken, dill, lemon zest, salt and pepper. Form into 1-inch meat balls, add to simmering soup and cook about 7 minutes until chicken is cooked through. Stir in fresh lemon juice, taste and adjust flavorings.
Thai Chicken Lettuce Cups
2 red bell peppers, seeded and diced
1 Tbl. vegetable oil
3 garlic cloves, minced
1 1/2 Tbl. Tamari
pinch of red pepper flakes
1 Tbl. fresh ginger, peeled and grated
1 small red onion, diced
1 lb. ground chicken
2 Tbl. fish sauce
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
3 Tbl. fresh lime juice
1/2 tsp. sugar
Boston lettuce leaves
Accompaniments; grated carrots, grated cucumbers, thinly sliced scallions including green part, roasted peanuts, chopped, Sriracha sauce, lime wedges
Into a saute pan, add drizzle of oil along with bell peppers, ginger and red onions, cook stirring a few minutes, add ground chicken breaking up into pieces, add garlic cook chicken to browned. Stir in fish sauce, red pepper flakes and Tamari. Stir in lime juice and sugar. To serve; place lettuce cups onto serving platter, add meat mixture to each cup, top with cilantro and mint and top with accompaniments.
Roasted Vegetable Wraps
3 large portobello mushrooms, sliced
1 large red bell pepper, seeded and sliced
1 large orange bell pepper, seeded and sliced
8 oz. green beans, trimmed
2 Tbl. olive oil
salt and freshly ground black pepper
Hummus
1 (15 oz.) cans garbanzo beans, drained and rinsed
1/4 cup fresh lemon juice
2 or 3 garlic cloves, rough chopped
1/2 tsp. ground cumin
1/4 cup tahini
2 Tbl. olive oil
salt and freshly ground black pepper
Wraps or flour tortillas
Goat cheese, crumbled
Hummus; into a blender add beans, lemon juice, garlic, cumin, tahini and pulse to smooth consistency, pulse in olive oil, taste and add salt and pepper. Preheat oven to 450 degrees. Onto 2 large baking sheets, add mushrooms, peppers, beans with olive oil, salt and pepper. Roast about 30 minutes. To serve; smear hummus mixture onto wraps or tortillas, top with roasted veggies and goat cheese. You can also add shredded lettuce and chopped tomatoes if desired.
Italian Cod
2 cups marinara sauce (homemade is best, but you can use store bought)
1/4 cup dry white wine
1/4 cup dry white wine
2 large zucchini, chopped
6 cod fillets, thick cut
salt and freshly ground black pepper
2 Tbl. olive oil
3 garlic cloves, chopped
1 medium red onion, julienned
pinch of red pepper flakes
1 lb. baby spinach
Into a large saute pan on medium heat add sauce, wine and zucchini. Sprinkle cod with salt and pepper, add to sauce. Cover and cook about 8 minutes or until cod is opaque. Into another large saute pan, add olive oil over medium heat, add onion and cook stirring to soften, add garlic and pepper flakes. Cook stirring 1 minute, add spinach and season with salt and pepper. Cover and cook just to wilt spinach, stirring occasionally. To serve; add spinach to plates or large serving platter, top with cod fillets and sauce. Serve with rustic bread and a tossed salad.
Easy Breezy Pasta with Peas and Lemon
1 lb. pappardelle or similar pasta
2 cups fresh or frozen peas
2 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
1/2 cup ricotta cheese
salt and freshly ground black pepper
Fresh chives, chopped (garnish)
Fresh parsley, chopped (garnish)
Cook pasta and reserve 1/4 cup cooking water. Drain pasta and return to pot. Place 1 cup peas into food processor and pulse. Add ricotta, lemon zest and lemon juice, pulsing a few times. Taste and season with salt and pepper. Add ricotta mixture to cooked pasta in the pot, along with remaining whole peas and some of the pasta water, mixing to combine. Taste and adjust salt and pepper. Pour onto serving platter and garnish with chives and parsley.
Greek Chicken Skewers
1 lb. skinless, boneless chicken breasts, cut into 1-inch chunks
3 Tbl. olive oil
1/2 tsp. ground coriander
1/2 tsp. dried oregano, crushed between your fingers
1 pint grape tomatoes
3 garlic cloves, chopped
3 Tbl. fresh lemon juice
Wooden skewers (soaked in cold water for 30 minutes)
Pita bread (for serving)
Thinly sliced red onions (accompaniment)
Feta cheese, crumbled (accompaniment
Tzatziki sauce
1 cup plain Greek yogurt
1 English cucumber, peeled, lightly seeded and grated onto paper towels
1 garlic clove, finely minced
2 Tbl. fresh lemon juice
2 Tbl. fresh dill, chopped
salt and freshly ground black pepper
Sauce; into a bowl add ingredients and mix to combine. Cover and place in refrigerator; Chicken; heat grill. Toss chopped chicken pieces with 1 Tbl. oil, coriander, oregano and salt and pepper, mix to combine. Thread onto wooden skewers. Onto a heavy duty piece of foil add tomatoes and garlic, sprinkle with 1 Tbl. oil, and season with salt and pepper. Fold and crimp foil to form a pouch. Place pouch and skewers onto grill. Lightly brush pita breads with olive oil and place onto grill cooking a minute or so on each side, remove and place in foil to keep warmed. Cook, shaking pouch and turning skewers occasionally until chicken is cooked through about 10 minutes. Before removing chicken from grill brush with lemon juice. To serve; you can place some chicken into grilled pita breads, top with onions, roasted tomatoes/garlic, feta cheese and sauce OR you can serve separately and just dip your pita bread into the sauce.
Black Bean and Sweet Potato Bowls
1 cup brown basmati rice
2 large sweet potatoes, seeded and chopped
2 large red bell peppers
1/4 cup olive oil
1/2 tsp. paprika
1/2 tsp. chipotle chili powder
salt and freshly ground black pepper
1 (15 oz.) can black beans, drained and rinsed
Accompaniments; fresh chopped cilantro, fresh limes, chopped avocados, sliced jalapenos, pico de gallo
Dressing
1/2 cup mayonnaise
3 Tbl. fresh lime juice
1/4 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. hot sauce
Preheat oven to 425 degrees. Into a saucepan add 2 cups water, bring to a boil, add rice, cover, turn to simmer and cover cooking about 20 minutes. Peel the sweet potatoes and cut into 1/2-inch pieces. Toss the potatoes with 3 Tbl. olive oil, paprika and chipotle powder. Place potatoes in oven for 15 minutes, remove and add bell peppers, tossing to combine and add 1 more Tbl. of oil. Continue cooking another 20 minutes until peppers and potatoes are tender. Remove and toss with black beans. Dressing; into a bowl whisk the ingredients, taste and adjust flavorings. Fill each bowl with cooked rice, top with sweet potatoes, peppers and beans. Add toppings and drizzle on dressing.
Marinade
3 Tbl. olive oil
1/3 cup fresh lime juice
2 Tbl. fresh cilantro, chopped
2 garlic cloves, minced
pinch of red pepper flakes
1 tsp. ground cumin
salt and freshly ground black pepper
Salad
4 boneless, skinless chicken breasts
1 yellow bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
2 ruby red tomatoes, sliced
1 white onion, halved and thick julienne sliced
1 large head iceberg or Romaine lettuce, chopped
2 large avocados, peeled, pitted and sliced
Fresh cilantro, chopped
Sour cream
Dressing
1/4 cup olive oil or canola oil
1 fresh lime zested
3 Tbl. fresh lime juice
1 tsp. dried oregano, rubbed between your fingers
salt and freshly ground black pepper
1 tsp. ground cumin
Into a jar add marinade ingredients and shake well. Place chicken into ziplock bag and pour in marinade. Place ziplock into a bowl and place in refrigerator 2 hours, turning occasionally. Heat grill. Remove chicken from marinade and place onto grill cooking on each side until cooked through. Remove chicken from grill and allow to rest. Slice on diagonal. Into a saute pan, add drizzle of oil and add vegetables to saute to soften. Onto a large serving platter add lettuce, top with chicken, peppers, onions, tomatoes, avocados, and drizzle over dressing.
Seared Scallops with Watermelon Salsa - so good!
1/4 tsp. EACH: dry mustard, ground coriander, onion powder, garlic powder, cayenne
salt and freshly ground black pepper
2 lbs. large sea scallops
olive oil
Salsa
2 cups seedless watermelon, diced
1/2 cup English cucumber, peeled, seeded and diced
1/2 small red onion, diced
1/4 cup red bell pepper, seeded and diced
1 jalapeno, seeded and minced
1/4 cup fresh cilantro, minced
1 Tbl. fresh mint, minced
2 Tbl. honey
2 tsp. fresh lime juice
salt
Salsa: into a bowl add ingredients and stir to combine, cover and refrigerate. Scallops; into a bowl add mustard, coriander, onion and garlic powder, and cayenne, mixing to combine. Rinse scallops in cold water and pat dry with paper towels. Sprinkle scallops with spice mixture and some salt and pepper. Heat a large saute pan over medium high and add drizzle of oil. Add scallops and cook about 2 minutes per side or until cooked through. Place scallops onto serving platter and serve salsa on side.
Delicious Tuna Sandwiches - we love tuna sandwiches, so I am always trying to be creative when making them
6 crusty bread buns, toasted (such as ciabatta)
1 (12 oz.) can albacore tuna packed in water, drained and rinsed
mayonnaise (I don't like too much, but use what you like)
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
1/2 red onion, mincedDelicious Tuna Sandwiches - we love tuna sandwiches, so I am always trying to be creative when making them
6 crusty bread buns, toasted (such as ciabatta)
1 (12 oz.) can albacore tuna packed in water, drained and rinsed
mayonnaise (I don't like too much, but use what you like)
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
2 Tbl. capers, drained and rinsed
2 hard boiled eggs, peeled and chopped
2 Tbl. black olives, minced
freshly ground black pepper
2 Tbl. fresh parsley, chopped
Accompaniments; Boston lettuce leaves, avocado slices, sliced tomatoes
Into a bowl add drained tuna and flake. Mix in mayonnaise, lemon zest, juice, onion, capers, eggs, olives, pepper and parsley. Taste and adjust flavors. Lightly toast the buns and spread with some mayonnaise. Add accompaniments and add tuna to bread.
Curried Tuna Sandwiches on Pita
1 (12 oz.) can albacore tuna packed in water, drained and rinsed
mayonnaise (to your liking)
3 Tbl. currants
2 Tbl. dried apricots, finely minced
2 celery stalks, diced
1 1/2 to 2 tsp. mild curry powder (add less in the beginning, add more if needed after tasting)
salt and freshly ground black pepper
Pita bread
Accompaniments; Boston lettuce leaves, sliced avocados, slivered red onions
Into a bowl add tuna and flake, add mayonnaise, currants, apricots, celery, curry, salt and pepper mixing to combine. Taste and adjust flavorings. Into a halved pita bread, spread some mayonnaise, add lettuce leaves, avocados, onions and tuna mixture. Note: I love making this tuna mixture and mixing in with some cooked pasta for a great salad.
One More - Mexican Tuna Salad
1 (12 oz.) can albacore tuna packed in water, drained and rinsed
1/4 cup fresh cilantro
2 Tbl. olive oil
mayonnaise, to your taste
2 Tbl. fresh lime juice
1 jalapeno, seeded
salt and freshly ground black pepper
Red radishes, julienned
Avocado, peeled, pitted and sliced
Boston lettuce leaves
Flour tortillas
Into a blender add the cilantro, olive oil, lime juice and jalapeno and pulse. Pour into a bowl and mix with tuna and mayonnaise to your liking. Taste and add salt and pepper. Onto a flour tortilla smear with some mayonnaise, add lettuce leaves, radishes and avocado slices, add tuna mixture and fold like a burrito.
Turkey Meatballs and Lemon Pasta
1/2 lb. ground turkey
1/2 lb. ground pork
1/4 cup freshly grated Parmesan cheese
4 garlic cloves, finely minced
1 large shallot, minced
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
2 eggs, lightly beaten
2 Tbl. whipping cream
1/2 cup fresh parsley, minced
saltine crackers, crushed OR Panco bread crumbs
Pasta
1 lb. spaghetti
1 large shallot, minced
3 garlic cloves, minced
1 large fresh lemon, zested and juiced
1 cup heavy whipping cream (I know not so healthy, but sure tastes good) after all we must indulge occasionally
1/2 cup Parmesan cheese, grated (possibly more)
salt and freshly ground black pepper
Fresh parsley, chopped
Meatballs; into a saute pan, add drizzle of olive oil along with shallots and garlic cooking and stirring to soften, remove and allow to cool slightly. Into a large bowl add meats, cooked and cooled shallots/garlic, Italian seasonings, red pepper flakes, eggs, cream and parsley, mix well with your hands. Now, add crushed crackers enough to hold together the meat when formed into balls. Form into 1-inch meatballs. Heat a large saute pan and add drizzle of olive oil, add meatballs and cook to browned and cooked through. Remove meatballs to a plate and cover with foil to keep warmed. Pasta; into a large pot of boiling salted water add pasta and cook al dente, drain well and add back to pot, pour in a touch of olive oil and toss to combine. Wipe out saute pan you used to cook meatballs in, add drizzle of olive oil along with shallots/garlic and cook to soften. Add whipping cream and turn to high bringing to a boil cooking for about 10 minutes to reduce, stir in lemon juice and zest, turn off heat and stir in Parmesan cheese. Add cooked pasta and toss to combine, season with salt and pepper, stir in parsley. Pour onto serving platter and add meatballs on top. Garnish with extra Parmesan cheese.
Bon Appetit
Bon Appetit
"Turn to Me and be saved, all the ends of the earth; For I am God, and there is no other." Isaiah 45:22
"Therefore repent and return, so that your sins may be wiped away, in order that times of refreshing may come from the presence of the Lord;" - Acts 3;19
"If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then I will hear from heaven, and I will forgive their sin and will heal their land." - 2 Chronicles 7:14
"Put to death, therefore, whatever belongs to your earthly nature: sexual immorality, impurity, lust, evil desires and greed, which is idolatry." - Colossians 3:5
"For the Lord your God is gracious and compassionate. He will not turn his face from you if you return to him." - 2 Chronicles 30:9
"The Lord is not slow in keeping his promise, as some understand slowness. Instead he is patient with you, not wanting anyone to perish, but everyone to come to repentance." - 2 Peter 3:9
"Jesus said to him, “I am the way, and the truth, and the life. No one comes to the Father except through me." - John 14:6
"But to all who did receive him, who believed in his name, he gave the right to become children of God, - John 1:12
"No one can come to me unless the Father who sent me draws him. And I will raise him up on the last day." - John 6:44
“For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life." - John 3:16
"The Lord is not slow to fulfill his promise as some count slowness, but is patient toward you, not wishing that any should perish, but that all should reach repentance." - 2 Peter 3:9
