Candied Lemon Peel

Candied Lemon Peel

 Serving Suggesting: As garnish for a lemon ricotta cheesecake  Ingredients  Medium Lemon  cup of sugar  9 cups of water  Plan of Attack

Serving Suggesting: As garnish for a lemon ricotta cheesecake

Ingredients

Medium Lemon

cup of sugar

9 cups of water

Plan of Attack

 Using your vegetable peel, peel the lemon. *They sell specialty tools for peel peel for garnish, but I used my traditional vegetable peeler

Using your vegetable peel, peel the lemon. *They sell specialty tools for peel peel for garnish, but I used my traditional vegetable peeler

 Add two cups of water to your medium saucepan, bring it to a boil with the peels inside. When it has boiled for 2 minutes, drain the saucepan.  Add 2 more cups of water to the saucepan, and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan.  Add 2 more cups of water to the saucepan and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan.   Take the peels from the pot and put on a paper towel.  Add 2-3 cups of water to the saucepan and your cup of sugar. Boil the water on medium heat until the sugar dissolves, being careful to sit constantly. When the sugar has dissolved, add the peels into the saucepan. As the water cooks off, simple syrup will be created. Cook the peels for 5-15 minutes in the saucepan, and keep checking.stirring the pot while it is on heat.  Remove the peels, carefully, and then when cool, toss them in granulated sugar. Refrigerate and then use however works.  *I added a sprig of Rosemary into my simple syrup and din't cook all the way down to make actual simple syrup but I was in a time crunch. 

Add two cups of water to your medium saucepan, bring it to a boil with the peels inside. When it has boiled for 2 minutes, drain the saucepan.

Add 2 more cups of water to the saucepan, and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan.

Add 2 more cups of water to the saucepan and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan. 

Take the peels from the pot and put on a paper towel.

Add 2-3 cups of water to the saucepan and your cup of sugar. Boil the water on medium heat until the sugar dissolves, being careful to sit constantly. When the sugar has dissolved, add the peels into the saucepan. As the water cooks off, simple syrup will be created. Cook the peels for 5-15 minutes in the saucepan, and keep checking.stirring the pot while it is on heat.

Remove the peels, carefully, and then when cool, toss them in granulated sugar. Refrigerate and then use however works.

*I added a sprig of Rosemary into my simple syrup and din't cook all the way down to make actual simple syrup but I was in a time crunch. 

Shrimp and Mexicali lentil tacos

                                                                    Plan of Attack  Ingredients  Corn tortillas (sm)                                                                      Shrimp  2 cups of medium shrimp rinsed, cleaned and deveined  sprig of rosemary  medium shallot or tbls of diced red onion  3 diced garlic cloves  medium Roma tomato  2 tbls of diced cilantro  2 tbls of butter                                                                   Lentils  0.65 cup of red lentils  5 cups of water  2 tbls of diced red onion  3- cloves of garlic (depending on size)  2 tbls of prepared salsa  tsp of tumeric  2 tbls of cumin  2 tsp of sugar  3 tsp of salt (optional)  packet of Goya seasoning con Cilantro and tomate  2 tsp of ground pepper  sprinkle of ground red pepper                                                                   Garnish  2 tbs of cilantro (fine diced)  2-3 tbs of red onion  prepared salsa of your choosing (optional)  shredded horseradish cheddar or cotijo cheese      

                                                                   Plan of Attack

Ingredients

Corn tortillas (sm)

                                                                    Shrimp

2 cups of medium shrimp rinsed, cleaned and deveined

sprig of rosemary

medium shallot or tbls of diced red onion

3 diced garlic cloves

medium Roma tomato

2 tbls of diced cilantro

2 tbls of butter

                                                                 Lentils

0.65 cup of red lentils

5 cups of water

2 tbls of diced red onion

3- cloves of garlic (depending on size)

2 tbls of prepared salsa

tsp of tumeric

2 tbls of cumin

2 tsp of sugar

3 tsp of salt (optional)

packet of Goya seasoning con Cilantro and tomate

2 tsp of ground pepper

sprinkle of ground red pepper

                                                                 Garnish

2 tbs of cilantro (fine diced)

2-3 tbs of red onion

prepared salsa of your choosing (optional)

shredded horseradish cheddar or cotijo cheese

 

 

 Pour 2 tsp of olive oil into your medium skillet and when hot add onions and garlic. Cook the onion and garlic until aromatic and then add the lentils, water, salsa, and spices to the skillet. Cook for 25-30 minutes on medium heat and until the lentils have some give. I overcooked mine, but honestly, I like how they taste.

Pour 2 tsp of olive oil into your medium skillet and when hot add onions and garlic. Cook the onion and garlic until aromatic and then add the lentils, water, salsa, and spices to the skillet. Cook for 25-30 minutes on medium heat and until the lentils have some give. I overcooked mine, but honestly, I like how they taste.

 Add the butter, garlic, tomato and onion into the medium frying pan. Take the leaves off the Rosemary, crush between your fingers and then toss the shrimp with salt, pepper, and rosemary. When aromatic, add the shrimp to the frying pan and cook until they're cooked through.  Place the hot lentils on the tortilla, cover with shrimp mixture, sprinkle with onion, cilantro, salsa and shredded cheese and serve! Enjoy

Add the butter, garlic, tomato and onion into the medium frying pan. Take the leaves off the Rosemary, crush between your fingers and then toss the shrimp with salt, pepper, and rosemary. When aromatic, add the shrimp to the frying pan and cook until they're cooked through.

Place the hot lentils on the tortilla, cover with shrimp mixture, sprinkle with onion, cilantro, salsa and shredded cheese and serve! Enjoy

 Serving suggestion: Without tortillas over a bed of Carolina brown rice  My comments: At times. I can be a little carb adverse, so I cooked some rice to serve if tortillas were not what I was craving. This mixture works in a tortilla and also works in the very trendy grain bowls...Sumptuous! As with everything lentils, they're the best the day after!

Serving suggestion: Without tortillas over a bed of Carolina brown rice

My comments: At times. I can be a little carb adverse, so I cooked some rice to serve if tortillas were not what I was craving. This mixture works in a tortilla and also works in the very trendy grain bowls...Sumptuous! As with everything lentils, they're the best the day after!

shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine

                                                                         Ingredients  Pasta  Cup of flour  2 medium eggs  sprinkling of salt  Sauce  11-13 shrimp ( 9 jumbo shrimp)  2-3 medium tomatoes ( I added 2 beefsteak from my garden, harvested today)  5-6 cloves of garlic  2 tbs of butter  tsp of olive oil  sizable sprig of rosemary (also harvested from my garden)  0.5 up of basil leaves                                                                Plan of Attack  Make the dough for the pasta (instructions for making past dough listed in earlier recipes). Let the pasta rest for at least an hour in a ball covered in flour, wrapped in Saran Wrap, 

                                                                        Ingredients

Pasta

Cup of flour

2 medium eggs

sprinkling of salt

Sauce

11-13 shrimp ( 9 jumbo shrimp)

2-3 medium tomatoes ( I added 2 beefsteak from my garden, harvested today)

5-6 cloves of garlic

2 tbs of butter

tsp of olive oil

sizable sprig of rosemary (also harvested from my garden)

0.5 up of basil leaves

                                                              Plan of Attack

Make the dough for the pasta (instructions for making past dough listed in earlier recipes). Let the pasta rest for at least an hour in a ball covered in flour, wrapped in Saran Wrap, 

 Run the dough through the manual pasta maker to make pasta sheets with the following settings - 3 times on 6, 3 times on 5, 5 times on 3. Then run the dough through the pasta maker on the fettuccine setting, in 2 sections.

Run the dough through the manual pasta maker to make pasta sheets with the following settings - 3 times on 6, 3 times on 5, 5 times on 3. Then run the dough through the pasta maker on the fettuccine setting, in 2 sections.

 Drape the pasta over your pasta rack..or your biggest stockpot if you're like this lady and don't have a pasta rack

Drape the pasta over your pasta rack..or your biggest stockpot if you're like this lady and don't have a pasta rack

 Defrost (if necessary), clean and detail/devein the shrimp. Rinse under cold water. Draping a paper towel over the bowl to catch the excess water, helps keep the shrimp crisp.

Defrost (if necessary), clean and detail/devein the shrimp. Rinse under cold water. Draping a paper towel over the bowl to catch the excess water, helps keep the shrimp crisp.

 Chop the basil and garlic. Remove the leaves from the rosemary and chop. Add olive oil to your medium skillet.

Chop the basil and garlic. Remove the leaves from the rosemary and chop. Add olive oil to your medium skillet.

 Add the garlic on medium low heat and cook until aromatic.

Add the garlic on medium low heat and cook until aromatic.

 Add the butter, diced tomatoes, basil and rosemary to the medium frying pan. Cook until the the shrimp are cooked through and the ingredients have integrated into their own sauce. While the sauce is cooking, bring water in your stockpot to healthy boil and when it is boiling, add the pasta which has been setting. Cook until the pasta floats to the top.

Add the butter, diced tomatoes, basil and rosemary to the medium frying pan. Cook until the the shrimp are cooked through and the ingredients have integrated into their own sauce. While the sauce is cooking, bring water in your stockpot to healthy boil and when it is boiling, add the pasta which has been setting. Cook until the pasta floats to the top.

 Add the cooked fettuccine into the frying pan, and stir the contents until the pasta is coated.  Serve Hot and with your "I just made home made fettuine and I didn't break a sweat" face..

Add the cooked fettuccine into the frying pan, and stir the contents until the pasta is coated.

Serve Hot and with your "I just made home made fettuine and I didn't break a sweat" face..

 Serving suggesting: white wine, pasta and cooked carrots  My comments: I save my shrimp for special nights, because they're kinda pricey with my budget. It is so funny to hear people around me say "well I cook shrimp on my budget" and to see people claiming themselves to be frugal chefs online cook meals which cost $6.99 a meal per person, when I know I know I have had many days in the past eight years where I had 5 dollars a day to feed myself for all my meals...But this aside, on to the shrimp! I cook with salted butter always, but if people use unsalted but, taste and flavor according to your tastes...  I am impressed with myself, because I made this recipe from a combination of recipes and I taught myself to make my fettuccine. I added some sugar, as an improv, to offset the saltiness, and honestly I almost always add sugar unless the tomatoes are not super ripe and super sweet.  I wish it was something I shared, but I enjoyed it anyway....

Serving suggesting: white wine, pasta and cooked carrots

My comments: I save my shrimp for special nights, because they're kinda pricey with my budget. It is so funny to hear people around me say "well I cook shrimp on my budget" and to see people claiming themselves to be frugal chefs online cook meals which cost $6.99 a meal per person, when I know I know I have had many days in the past eight years where I had 5 dollars a day to feed myself for all my meals...But this aside, on to the shrimp! I cook with salted butter always, but if people use unsalted but, taste and flavor according to your tastes...

I am impressed with myself, because I made this recipe from a combination of recipes and I taught myself to make my fettuccine. I added some sugar, as an improv, to offset the saltiness, and honestly I almost always add sugar unless the tomatoes are not super ripe and super sweet.  I wish it was something I shared, but I enjoyed it anyway....

Grilled Nectarine, Goat Cheese and Arugula salad

 Ingredients  o.5 cup of goat cheese  2 nectarines  3 cups of arugula  cup of bluberrries  2 salmon steaks  5-6 tsp of olive oil  salt  pepper  0.25 cup of pistachios   Dressing  3 tbls of rice wine vinegar  2 tsp of honey  tsp of soy sauce  tsp of Thai sweet chili sauce  garlic powder  pepper  Plan of Attack  Marinate the Salmon according to your preferences.

Ingredients

o.5 cup of goat cheese

2 nectarines

3 cups of arugula

cup of bluberrries

2 salmon steaks

5-6 tsp of olive oil

salt

pepper

0.25 cup of pistachios 

Dressing

3 tbls of rice wine vinegar

2 tsp of honey

tsp of soy sauce

tsp of Thai sweet chili sauce

garlic powder

pepper

Plan of Attack

Marinate the Salmon according to your preferences.

 Cut the nectarines in grill-able (should be a word) pieces.

Cut the nectarines in grill-able (should be a word) pieces.

 Brush pieces with olive oil and salt/pepper liberally

Brush pieces with olive oil and salt/pepper liberally

 Place nectarines - side down, on the top of the medium hot grill and then add the salmon. Remove when grill marks are apparent. Let the nectarines cool while the salmon cooks thoroughly. As a general guideline, salmon should turned once to cook on either side. Frequent turning is not advisable.   

Place nectarines - side down, on the top of the medium hot grill and then add the salmon. Remove when grill marks are apparent. Let the nectarines cool while the salmon cooks thoroughly. As a general guideline, salmon should turned once to cook on either side. Frequent turning is not advisable.

 

 Mix the dressing ingredients and whisk ( I didn't but it is advisable).  Slice the nectarines, arrange on top of the arugula, sprinkle blueberries, crumble goat cheese and add pistachios.  Drizzle the dressing over the top of the salad and enjoy!  My comments: Heading forward when grilling with fruit,  I would choose very firm in lieu of very ripe fruit so it stands up to the grilling. Also, I would add more honey to the dressing or sweet chili sauce...This salad would also work well with balsamic based dressings and the addition of roasted (or raw) red peppers.

Mix the dressing ingredients and whisk ( I didn't but it is advisable).

Slice the nectarines, arrange on top of the arugula, sprinkle blueberries, crumble goat cheese and add pistachios.

Drizzle the dressing over the top of the salad and enjoy!

My comments: Heading forward when grilling with fruit,  I would choose very firm in lieu of very ripe fruit so it stands up to the grilling. Also, I would add more honey to the dressing or sweet chili sauce...This salad would also work well with balsamic based dressings and the addition of roasted (or raw) red peppers.

Summer Minestrone

 Ingredients  2 medium yellow squash  2 shallots  2-3 medium roma tomatoes  Medium red pepper  cup of sugar snap peas  3 bulbs of garlic  2 packets of Pollo seasoning  5-6 cups of water  tsp of Italian seasoning  tsp of ground pepper  3 basil leaves                                                                Plan of Attack  Add olive oil to the bottom of your stockpot.  Dice and clean your shallots and garlic. Add them to the heated oil.   Core and dice your tomatoes. Add them to the heated oil at medium high heat.  While the onions, garlic and tomatoes are cooking, coin the squash, clean and dice the red pepper, and wash the sugar snap peas.   After the lions, tomatoes and garlic have cooked for 9-11 minutes, turn down the heat and add 5-6 cups of water, 2 packets of pollo (chicken) seasoning, the squash, peppers and sugar snap peas. The soup should be very aromatic. garlic and until the mixture is aromatic.

Ingredients

2 medium yellow squash

2 shallots

2-3 medium roma tomatoes

Medium red pepper

cup of sugar snap peas

3 bulbs of garlic

2 packets of Pollo seasoning

5-6 cups of water

tsp of Italian seasoning

tsp of ground pepper

3 basil leaves

                                                              Plan of Attack

Add olive oil to the bottom of your stockpot.

Dice and clean your shallots and garlic. Add them to the heated oil. 

Core and dice your tomatoes. Add them to the heated oil at medium high heat.

While the onions, garlic and tomatoes are cooking, coin the squash, clean and dice the red pepper, and wash the sugar snap peas. 

After the lions, tomatoes and garlic have cooked for 9-11 minutes, turn down the heat and add 5-6 cups of water, 2 packets of pollo (chicken) seasoning, the squash, peppers and sugar snap peas. The soup should be very aromatic. garlic and until the mixture is aromatic.

 Cook the mixture with the top on for 5-6 minutes. Then taste and according to your preferences, add salt, pepper and Italian seasoning. Then add the three Basil leaves. Grate the Parmesan cheese into the mixture, stirring to absorb and integrate the cheese into the soup. While soup is cooking boil water in your medium saucepan and cook apx cup of medium sized pasta (I added bow tie pasta). Cook until Al dente and then add to the soup.

Cook the mixture with the top on for 5-6 minutes. Then taste and according to your preferences, add salt, pepper and Italian seasoning. Then add the three Basil leaves. Grate the Parmesan cheese into the mixture, stirring to absorb and integrate the cheese into the soup. While soup is cooking boil water in your medium saucepan and cook apx cup of medium sized pasta (I added bow tie pasta). Cook until Al dente and then add to the soup.

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Garlic Scape Ravioli

 Ingredients  Bunch of Garlic Scapes (9-11)  2.5 cups of flour  tsp of salt  tsp of ground pepper  cup of ricotta  0.5 cup of finely rated parmesan  2 eggs                                                                     Place of Attack   

Ingredients

Bunch of Garlic Scapes (9-11)

2.5 cups of flour

tsp of salt

tsp of ground pepper

cup of ricotta

0.5 cup of finely rated parmesan

2 eggs

 

                                                                Place of Attack

 

 Dice the scapes 

Dice the scapes 

 Finely puree the scapes in your food processor until they're green powder. Put in their own medium bowl

Finely puree the scapes in your food processor until they're green powder. Put in their own medium bowl

 Add the flour, salt, pepper, and eggs into the food processor and mix until the ingredients are thoroughly integrated. Add the garlic scape puree and mix throughly

Add the flour, salt, pepper, and eggs into the food processor and mix until the ingredients are thoroughly integrated. Add the garlic scape puree and mix throughly

 Take the mixture, and knead with your hands until the ingredients make a dough. Wrap the dough in plastic wrap and set on the counter for at least an hour so the dough has time to rest. 

Take the mixture, and knead with your hands until the ingredients make a dough. Wrap the dough in plastic wrap and set on the counter for at least an hour so the dough has time to rest. 

 Cut the dough into thirds

Cut the dough into thirds

 Take your ricotta and add powdered garlic and grated parmesan cheese, with additional salt and pepper to taste. This is your filling.  Follow the steps documented in the previous recipes for ravioli and use this schedule of turns on your hand crank pasta maker. Run through the past maker on the following settings: 7 (3 times), 6 (3 times) 5 (3 times) 3 (5 times) 2 (2-3 times).    My Comments: I froze my ravioli because t was so hot in my house, I thought they needed some time in the cold to set. I layered them in Tupperware using parchment paper between the layers. Next time I make this recipe I would roast or grill the garlic scapes, cool them, and then puree them in the food processor.

Take your ricotta and add powdered garlic and grated parmesan cheese, with additional salt and pepper to taste. This is your filling.

Follow the steps documented in the previous recipes for ravioli and use this schedule of turns on your hand crank pasta maker. Run through the past maker on the following settings: 7 (3 times), 6 (3 times) 5 (3 times) 3 (5 times) 2 (2-3 times).  

My Comments: I froze my ravioli because t was so hot in my house, I thought they needed some time in the cold to set. I layered them in Tupperware using parchment paper between the layers. Next time I make this recipe I would roast or grill the garlic scapes, cool them, and then puree them in the food processor.

 Pictured: Frozen ravioli and parchment paper

Pictured: Frozen ravioli and parchment paper

Asian Pineapple salad

 Ingredients  Medium head of red cabbage  Cup of Bean Sprouts  Medium ripe pineapple (apx 2 cups of pineapple)  bunch of cilantro  Red Bell Pepper  Medium Onion (Red, yellow or Spanish) or medium bunch of scallions  medium jalapeno (optional)  *Additional ingredients- Shredded or chopped carrots                                                                   Dressing:  cup of rice vinegar  salt and pepper (to taste)  2 tbs of honey  powdered garlic  crushed red pepper and/or cored and seeded jalapeño pepper  juice of a medium lime  *In another version I added a little bit of sy sauce, so this is an option as well                                                                  Plan of Attack  Clean and Core the Pineapple. Cut into medium bite sized pieces  Clean and dice the red cabbage. Place in your mixing bowl  Dice the onion and red pepper and add the pieces to the mixture  Add the cilantro (cleaned and diced) and the pineapple to the bowl  Mix thoroughly                                                                           Dressing  Add all dressing ingredients and mix throughly.   Drizzle dressing over the salad and mix throughly. Let salad sit for at least an hour before serving for the flavors to integrate and combine. Serve Cold.  My Comments: I like this salad the next day better than I liked it when I made it. I think it is because the dressing had time to flavor the hard to flavor ingredients and since the cabbage and bean sprouts can stand up to the vinegar, the salad was still pleasingly crunchy. If making again I Would have made the pineapple pieces smaller. I served a piece f cilantro salmon on top of the salad and it was AWESOME! I also made this salad with the cabbage I had left from the original salad and then added an apple on top for a touch of sweetness when I had no pineapple left.      

Ingredients

Medium head of red cabbage

Cup of Bean Sprouts

Medium ripe pineapple (apx 2 cups of pineapple)

bunch of cilantro

Red Bell Pepper

Medium Onion (Red, yellow or Spanish) or medium bunch of scallions

medium jalapeno (optional)

*Additional ingredients- Shredded or chopped carrots

                                                                 Dressing:

cup of rice vinegar

salt and pepper (to taste)

2 tbs of honey

powdered garlic

crushed red pepper and/or cored and seeded jalapeño pepper

juice of a medium lime

*In another version I added a little bit of sy sauce, so this is an option as well

                                                                Plan of Attack

Clean and Core the Pineapple. Cut into medium bite sized pieces

Clean and dice the red cabbage. Place in your mixing bowl

Dice the onion and red pepper and add the pieces to the mixture

Add the cilantro (cleaned and diced) and the pineapple to the bowl

Mix thoroughly

                                                                         Dressing

Add all dressing ingredients and mix throughly. 

Drizzle dressing over the salad and mix throughly. Let salad sit for at least an hour before serving for the flavors to integrate and combine. Serve Cold.

My Comments: I like this salad the next day better than I liked it when I made it. I think it is because the dressing had time to flavor the hard to flavor ingredients and since the cabbage and bean sprouts can stand up to the vinegar, the salad was still pleasingly crunchy. If making again I Would have made the pineapple pieces smaller. I served a piece f cilantro salmon on top of the salad and it was AWESOME! I also made this salad with the cabbage I had left from the original salad and then added an apple on top for a touch of sweetness when I had no pineapple left.

 

 

Thai Basil Salmon

 Ingredients   Medium salmon steak  Thai basil (0.3 cup)  medium shallot  2-3 massive cloves of garlic (5-6 sm cloves)  olive oil  tbs of real honey  salt and pepper                                                                  Plan of Attack  Preheat the oven to 350 degrees  Dice the Garlic and shallot. Remove the leaves from the basil stalks and put aside.  Add Olive oil to your medium frying pan (skillet) and when it is hot, add the basil, garlic and shallots. Sauce until aromatic.   

Ingredients 

Medium salmon steak

Thai basil (0.3 cup)

medium shallot

2-3 massive cloves of garlic (5-6 sm cloves)

olive oil

tbs of real honey

salt and pepper 

                                                               Plan of Attack

Preheat the oven to 350 degrees

Dice the Garlic and shallot. Remove the leaves from the basil stalks and put aside.

Add Olive oil to your medium frying pan (skillet) and when it is hot, add the basil, garlic and shallots. Sauce until aromatic.

 

 Remove the pan from the heat.  Dab the salmon steak with your paper towel, coat in love oil and season with salt, pepper and paprika.  Spoon the mixture form the pan onto the top of the salmon. Drizzle honey over the top and put it in the oven from 15-17 minutes.  Remove from eh oven and serve hot.  *Serving suggestions - I served with Sautéed Brussels sprouts and red bell pepper and couscous.

Remove the pan from the heat.

Dab the salmon steak with your paper towel, coat in love oil and season with salt, pepper and paprika.

Spoon the mixture form the pan onto the top of the salmon. Drizzle honey over the top and put it in the oven from 15-17 minutes.

Remove from eh oven and serve hot.

*Serving suggestions - I served with Sautéed Brussels sprouts and red bell pepper and couscous.

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Grilled Salmon skewers with orzo salad

 Ingredients  2 salmon steaks  medium lemon  cup of arugula  Medium red bell pepper  olive il  sea salt and ground pepper  cup of orzo  seasoning for the orzo (I used Goya Pollo seasoning)  paprika  garlic  crushed red pepper  Plan of Attack  Soak 6 bamboo shish kebab sticks in water for 30-60 minutes   

Ingredients

2 salmon steaks

medium lemon

cup of arugula

Medium red bell pepper

olive il

sea salt and ground pepper

cup of orzo

seasoning for the orzo (I used Goya Pollo seasoning)

paprika

garlic

crushed red pepper

Plan of Attack

Soak 6 bamboo shish kebab sticks in water for 30-60 minutes

 

 Coat salmon steaks with olive oil and season with salt, pepper, red pepper, garlic and lemon, 

Coat salmon steaks with olive oil and season with salt, pepper, red pepper, garlic and lemon, 

 Coin lemon slices 

Coin lemon slices 

 Cut the salmon into bite size pieces and skewer the salmon and lemon slices, using lemon slice, salmon, lemon slice, salmon (etc)

Cut the salmon into bite size pieces and skewer the salmon and lemon slices, using lemon slice, salmon, lemon slice, salmon (etc)

 Slice the red pepper into 5-6 pieces and thread onto the remaining shish kebab stick. coat with olive oil and season with salt and pepper.

Slice the red pepper into 5-6 pieces and thread onto the remaining shish kebab stick. coat with olive oil and season with salt and pepper.

 Place your showers on to a medium hot grill and turn often. Cook until vegetables and lemons slices are charred.

Place your showers on to a medium hot grill and turn often. Cook until vegetables and lemons slices are charred.

 Remove from grill (and finish your beverage)   Put the skewers on the side to cool

Remove from grill (and finish your beverage) 

Put the skewers on the side to cool

 Measure a cup of Orzo and put a medium saucepan with 2-3 cups of water on to boil. Add seasoning to the water and when it boils, add the orzo. Cover and cook for 9-13 minutes.

Measure a cup of Orzo and put a medium saucepan with 2-3 cups of water on to boil. Add seasoning to the water and when it boils, add the orzo. Cover and cook for 9-13 minutes.

 The arugula pictured in this photo is from my garden. Take the arugula and cut into bite sized pieces.   Dice the roasted peppers into big diced pieces.  Removed the salmon from the skewers and squeeze the juice from the lemons onto the salmon.   Add Salmon pieces, arugula, and red pepper to the orzo and mix throughly.  Serve warm and offer your benediction of gratitude for the sun which gives ya your garden vegetables and the clear days which allow for our grilled delights!   

The arugula pictured in this photo is from my garden. Take the arugula and cut into bite sized pieces. 

Dice the roasted peppers into big diced pieces.

Removed the salmon from the skewers and squeeze the juice from the lemons onto the salmon. 

Add Salmon pieces, arugula, and red pepper to the orzo and mix throughly.

Serve warm and offer your benediction of gratitude for the sun which gives ya your garden vegetables and the clear days which allow for our grilled delights!

 

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Spicy paprika chicken and Persian cucumber salad

 (serving suggestion - see above -  If Persian cucumbers are unavailable in your grocery store, serve with sautéed Brussels sprouts and garlic skin on smashed potatoes)  Chicken Ingredients  Salt  Ground Black pepper  2 chicken breasts  paprika  zest of an individual lime  2-3 glove sof garlic  Sauce Ingredients  0.33 cup of parsley  0.33 cup of cilantro  2-3 clove sof garlic  3 tbs of sweet Thai chili sauce  juice of the lime  salt  pepper  2 sm or medium jalapeno  3 tbs of olive oil                                                                      Plan of Attach   

(serving suggestion - see above -  If Persian cucumbers are unavailable in your grocery store, serve with sautéed Brussels sprouts and garlic skin on smashed potatoes)

Chicken Ingredients

Salt

Ground Black pepper

2 chicken breasts

paprika

zest of an individual lime

2-3 glove sof garlic

Sauce Ingredients

0.33 cup of parsley

0.33 cup of cilantro

2-3 clove sof garlic

3 tbs of sweet Thai chili sauce

juice of the lime

salt

pepper

2 sm or medium jalapeno

3 tbs of olive oil

                                                                    Plan of Attach

 

 Clean your chicken breasts and cover with a piece of plastic wrap  Using your meat mallet, heavy but of knife, or if you're a little bit innovative like this lady, your hammer, flatten the chicken breast to about 0.7-0.5 inches in depth.   

Clean your chicken breasts and cover with a piece of plastic wrap

Using your meat mallet, heavy but of knife, or if you're a little bit innovative like this lady, your hammer, flatten the chicken breast to about 0.7-0.5 inches in depth.

 

 Season the chicken breasts generously with salt, pepper, powdered garlic and paprika. Place the breasts in the bowl you intend on marinating them in, drizzle with love oil, and grate the lemon and garlic cloves over it.

Season the chicken breasts generously with salt, pepper, powdered garlic and paprika. Place the breasts in the bowl you intend on marinating them in, drizzle with love oil, and grate the lemon and garlic cloves over it.

 Cover the chicken and refrigerate as you marinate for at least 3 minutes. While the chicken marinates, make the sauce.

Cover the chicken and refrigerate as you marinate for at least 3 minutes. While the chicken marinates, make the sauce.

 Combine the lime juice, salt and pepper. Clean the jalapeños of the seeds and core (keep seeds for more heat) and add parsley, sweet Thai chili sauce (or honey), cilantro, peppers, olive oil, peeled and diced garlic cloves into your blender /food processor and puree. Put aside and refrigerate.

Combine the lime juice, salt and pepper. Clean the jalapeños of the seeds and core (keep seeds for more heat) and add parsley, sweet Thai chili sauce (or honey), cilantro, peppers, olive oil, peeled and diced garlic cloves into your blender /food processor and puree. Put aside and refrigerate.

 Cooking the chicken  The recipe calls for grilling the chicken, but I thought the clouds seemed menacing, so I make my chicken.  I had preset the oven to 325 and then I put the chicken breasts on my sm sheet pan.

Cooking the chicken

The recipe calls for grilling the chicken, but I thought the clouds seemed menacing, so I make my chicken.

I had preset the oven to 325 and then I put the chicken breasts on my sm sheet pan.

 Remove the chicken from the oven (if you're baking) between 23-30 minutes,   Coin your cucumbers, and coat them in the sauce. Drizzle the remaining sauce on the chicken breasts.  My comments: I made quick skin-on garlic smashed potatoes (super simple, and I'll post the recipe soon) to accompany and on a whim I added some of the sauce to the potatoes! Match made in cilantro heaven! I would make this sauce in the future, simply to add to potatoes!  I would, if making again, add more lemon juice, up the Thai chili sauce, and cut down on the jalapeño...I might also add a little diced shallots and refrigerate the sauce for more moments in the fridge before using.

Remove the chicken from the oven (if you're baking) between 23-30 minutes, 

Coin your cucumbers, and coat them in the sauce. Drizzle the remaining sauce on the chicken breasts.

My comments: I made quick skin-on garlic smashed potatoes (super simple, and I'll post the recipe soon) to accompany and on a whim I added some of the sauce to the potatoes! Match made in cilantro heaven! I would make this sauce in the future, simply to add to potatoes!

I would, if making again, add more lemon juice, up the Thai chili sauce, and cut down on the jalapeño...I might also add a little diced shallots and refrigerate the sauce for more moments in the fridge before using.

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Spring Quinoa Salad

 Ingredients  cup of Quinoa  15 stalks of asparagus  pkg of frozen peas  2 pats of butter  Goya Chicken Seasoning (packet)  3 cloves of garlic- diced   

Ingredients

cup of Quinoa

15 stalks of asparagus

pkg of frozen peas

2 pats of butter

Goya Chicken Seasoning (packet)

3 cloves of garlic- diced

 

 Add the chicken stock seasoning to 5-6 cups of water in your medium saucepan and bring to your boil. Add the Quiona, cooking  for 9-13 minutes, and then taking off the heat and letting the quinoa absorb

Add the chicken stock seasoning to 5-6 cups of water in your medium saucepan and bring to your boil. Add the Quiona, cooking  for 9-13 minutes, and then taking off the heat and letting the quinoa absorb

 Clean your asparagus into bite sized pieces, removing the ends.

Clean your asparagus into bite sized pieces, removing the ends.

 Add the butter to your medium nonstick skillet, and then add the garlic. Cook until aromatic, add the asparagus and peas and cook until tender.  Add your quinoa to the mixture and mix. Serve hot and save your bitchy comments for people who deserve your real opinion...or the world...whoever you feel needs them.

Add the butter to your medium nonstick skillet, and then add the garlic. Cook until aromatic, add the asparagus and peas and cook until tender.

Add your quinoa to the mixture and mix. Serve hot and save your bitchy comments for people who deserve your real opinion...or the world...whoever you feel needs them.

Quick Pickled watermelon radish

 Medium massive watermelon radish (some watermelon radishes are the size of traditional red radishes, but some varieties are more the size of a red onion...I bought the second kind at my local farmers market and adjusted directions)  0.5 cup of rice wine vinegar  0.5 cup of water  1.5 tsp of salt  1 tbls of sugar  Whisk ingredients in a mixing bowl until salt and sugar are dissolved. Add the thinly sliced watermelon radish to the mixture and submerge for an hour.  Enjoy!  My comments: I would explore other recipes which are more like traditional pickling recipe because the pickled flavor is not as distinct as I would have preferred. I would also, heading forward, use ground salt instead of big kosher crystals because the ground salt would have dissolved completely whereas the the kind I sued did not...I served this as garnish during my early Cinco de Mayo dinner for tacos (beef, shrimp and mango and avocado tacos were served)...So pretty! Can be cut into slivers for tacos and I would also venture say the whole coins of the big radish might be refreshing on a burger or elevated fried chicken sandwich!      

Medium massive watermelon radish (some watermelon radishes are the size of traditional red radishes, but some varieties are more the size of a red onion...I bought the second kind at my local farmers market and adjusted directions)

0.5 cup of rice wine vinegar

0.5 cup of water

1.5 tsp of salt

1 tbls of sugar

Whisk ingredients in a mixing bowl until salt and sugar are dissolved. Add the thinly sliced watermelon radish to the mixture and submerge for an hour.

Enjoy!

My comments: I would explore other recipes which are more like traditional pickling recipe because the pickled flavor is not as distinct as I would have preferred. I would also, heading forward, use ground salt instead of big kosher crystals because the ground salt would have dissolved completely whereas the the kind I sued did not...I served this as garnish during my early Cinco de Mayo dinner for tacos (beef, shrimp and mango and avocado tacos were served)...So pretty! Can be cut into slivers for tacos and I would also venture say the whole coins of the big radish might be refreshing on a burger or elevated fried chicken sandwich!

 

 

Mamma Russo's Rosemary Chicken soup with Orso

Th soup your Mamma might have told ya about ....

 Ingredients  Chicken Breast  Packet of chicken Goya seasoning  Remains of rotisserie chicken (Bones and remaining meat)  Rosemary (2 branches)  2 medium carrots  2 medium stalks of celery  medium parsnip  shallot  2-3 cloves of garlic  powdered garlic  kosher sea salt  ground pepper  cup of orzo

Ingredients

Chicken Breast

Packet of chicken Goya seasoning

Remains of rotisserie chicken (Bones and remaining meat)

Rosemary (2 branches)

2 medium carrots

2 medium stalks of celery

medium parsnip

shallot

2-3 cloves of garlic

powdered garlic

kosher sea salt

ground pepper

cup of orzo

 Clean your chicken and submerge in a stockpot. Add 2 sprigs of rosemary. Turn on medium heat.

Clean your chicken and submerge in a stockpot. Add 2 sprigs of rosemary. Turn on medium heat.

 Strain the liquid from the stockpot (your broth). Discard the bones and skin, and season with pepper, garlic and Goya chicken bouillon.

Strain the liquid from the stockpot (your broth). Discard the bones and skin, and season with pepper, garlic and Goya chicken bouillon.

 While stock was cooking, poach your chicken breast in Goya chicken bouillon and 2 cups of water. remove from heat, allow to cool and then shred with your fingers.

While stock was cooking, poach your chicken breast in Goya chicken bouillon and 2 cups of water. remove from heat, allow to cool and then shred with your fingers.

 Dice your onions and shallots. Add 2 tsp of butter or olive oil to the bottom of your stockpot and then add onions and garlic, cooking until clear and aromatic. Then add the reserved chicken stock, coined carrots, cleaned and coined parsnips, another sprig of rosemary and chicken. Turn on medium heat and cook to complete integration. Cook the orzo in a medium saucepan according to directions on the box, until just under al dente. Add the nearly cooked orzo to the cooking soup and leave on heat for 5-13 minutes more to allow for it to cook thoroughly in the soup broth. Remove the sprig from the soup and serve got and smiling...Flavanoids, what what...

Dice your onions and shallots. Add 2 tsp of butter or olive oil to the bottom of your stockpot and then add onions and garlic, cooking until clear and aromatic. Then add the reserved chicken stock, coined carrots, cleaned and coined parsnips, another sprig of rosemary and chicken. Turn on medium heat and cook to complete integration. Cook the orzo in a medium saucepan according to directions on the box, until just under al dente. Add the nearly cooked orzo to the cooking soup and leave on heat for 5-13 minutes more to allow for it to cook thoroughly in the soup broth. Remove the sprig from the soup and serve got and smiling...Flavanoids, what what...

Corn Salad with Bacon, Roasted Tomatoes, and black beans

 Ingredients  5-6 pieces of bacon  can of sweet corn  medium red onion  2-3 Roma tomatoes  can of black beans  packet of Goya Sazon with cilantro and tomato                                                                       Plan of Attack   

Ingredients

5-6 pieces of bacon

can of sweet corn

medium red onion

2-3 Roma tomatoes

can of black beans

packet of Goya Sazon with cilantro and tomato

                                                                     Plan of Attack   

 Dice your bacon and onions and add them to your medium skillet. Cook under crispy and rendered. While bacons cooking, chop and core your tomatoes, put them on your medium sheet pan covered with olive oil, and seasoned with salt and pepper. Put them in the oven at 370-390 degrees (depending on your oven) and roasted until cooked through.  Remove the bacon from heat and pour it, as well as its pan juices, into your serving bowl. Add the tomatoes, black beans, and corn to the mixture, squeeze lime juice over the mixture and chill. Serve cold/room temperature   *I opted to add Goya seasoning with Cilantro and tomato and a little bit of sugar, but this was a 

Dice your bacon and onions and add them to your medium skillet. Cook under crispy and rendered. While bacons cooking, chop and core your tomatoes, put them on your medium sheet pan covered with olive oil, and seasoned with salt and pepper. Put them in the oven at 370-390 degrees (depending on your oven) and roasted until cooked through.

Remove the bacon from heat and pour it, as well as its pan juices, into your serving bowl. Add the tomatoes, black beans, and corn to the mixture, squeeze lime juice over the mixture and chill. Serve cold/room temperature 

*I opted to add Goya seasoning with Cilantro and tomato and a little bit of sugar, but this was a 

Lemon and Mango Tacos

Best if eaten by the glow of your trusty light up cactus...

 lb of medium-sm shrimp, cleaned, peeled and tail on  medium rip mango  medium red onion  2-3 cloves of garlic  2-3 pats of butter  bunch of cilantro  cumin (2 tbs)  salt (to taste)  pepper (to taste)  8-9 tortillas  tomatillo salsa  *Optional- Cabbage, to serve as salad instead of tacos (as seen above)     Plan of Attack  Dice your onions, garlic and mango  Add butter, and garlic to your medium skillet. When aromatic, add the cooked, cleaned, deveined shrimp and cumin. Cook until shrimp are cooked and then add mango. cook for another minute or so, and remove from heat.  Serve on tacos, with cilantro and lime, with the optional addition of tomatillo salsa (salsa verde).  This recipe called for adding jalapeño but my guests are a little careful about eating hot food so I serve jalapeño as an option on the fixin' tray...

lb of medium-sm shrimp, cleaned, peeled and tail on

medium rip mango

medium red onion

2-3 cloves of garlic

2-3 pats of butter

bunch of cilantro

cumin (2 tbs)

salt (to taste)

pepper (to taste)

8-9 tortillas

tomatillo salsa

*Optional- Cabbage, to serve as salad instead of tacos (as seen above)

 

Plan of Attack

Dice your onions, garlic and mango

Add butter, and garlic to your medium skillet. When aromatic, add the cooked, cleaned, deveined shrimp and cumin. Cook until shrimp are cooked and then add mango. cook for another minute or so, and remove from heat.

Serve on tacos, with cilantro and lime, with the optional addition of tomatillo salsa (salsa verde).

This recipe called for adding jalapeño but my guests are a little careful about eating hot food so I serve jalapeño as an option on the fixin' tray...

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Steak and Spring Vegetables

 b of boneless steak ( I opted for London broil)  3 pats of butter   11 ounces of frozen peas  bunch of asparagus  salt and pepper  bunch of scallions  2 -3 cloves of garlic  cup of mustard  2 tbsp of honey  tsp of red wine vinegar  horseradish (according to your preferences- if ya don't add you'll miss the spice)  tsp of cayenne powder

b of boneless steak ( I opted for London broil)

3 pats of butter 

11 ounces of frozen peas

bunch of asparagus

salt and pepper

bunch of scallions

2 -3 cloves of garlic

cup of mustard

2 tbsp of honey

tsp of red wine vinegar

horseradish (according to your preferences- if ya don't add you'll miss the spice)

tsp of cayenne powder

 Season the steak with Salt and pepper

Season the steak with Salt and pepper

 place butter in the bottom of your medium skillet and turn on medium heat. Put the steak in the skillet, turning frequently to cook evenly on both sides. When it is medium well, put it to the side.

place butter in the bottom of your medium skillet and turn on medium heat. Put the steak in the skillet, turning frequently to cook evenly on both sides. When it is medium well, put it to the side.

 Add the diced scallions and garlic to the butter and steak drippings. Cook on medium low heat.

Add the diced scallions and garlic to the butter and steak drippings. Cook on medium low heat.

 Add peas and asparagus to the pan and cook. While vegetables are cooking, make the sauce.

Add peas and asparagus to the pan and cook. While vegetables are cooking, make the sauce.

 Grate the garlic cloves finely

Grate the garlic cloves finely

 Measure your spices

Measure your spices

 Combine honey, horseradish, mustard, vinegar, cayenne and grated garlic. Mix and integrate completely

Combine honey, horseradish, mustard, vinegar, cayenne and grated garlic. Mix and integrate completely

 Cover steak with generous drizzle of sauce, serve hot and refrigerate leftovers! Make delicious stir fry as another meal!

Cover steak with generous drizzle of sauce, serve hot and refrigerate leftovers! Make delicious stir fry as another meal!

Lemon Ricotta Cheesecake

 Ingredients  INGREDIENTS  3 tablespoons unsalted butter  1 quart whole milk  1 ¾ cups semolina flour  ½ teaspoon kosher salt  1 ¾ cups sugar  1 large or 2 small lemons  4 large eggs  1 pound (2 cups) fresh ricotta cheese, strained   Confectioners’ sugar for sprinkling  Cake:  PREPARATION (Copied directly from he NY Times Cooking Website* MY computer juice is running out, so I am trying to get it done before my computer shuts down  Preheat the oven to 325. Butter an 11-inch round cake pan.  Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.  Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.  Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.

Ingredients

INGREDIENTS

3 tablespoons unsalted butter

1 quart whole milk

1 ¾ cups semolina flour

½ teaspoon kosher salt

1 ¾ cups sugar

1 large or 2 small lemons

4 large eggs

1 pound (2 cups) fresh ricotta cheese, strained

 Confectioners’ sugar for sprinkling

Cake:

PREPARATION (Copied directly from he NY Times Cooking Website* MY computer juice is running out, so I am trying to get it done before my computer shuts down

Preheat the oven to 325. Butter an 11-inch round cake pan.

Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.

Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.

 Then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes.

Then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes.

 Get all clumps out

Get all clumps out

 Put the the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming. Add eggs when the mixture cools (if you add the eggs earlier they'll cook in the hot bath of the mixture...

Put the the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming. Add eggs when the mixture cools (if you add the eggs earlier they'll cook in the hot bath of the mixture...

 Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

 Pour the batter into the pan

Pour the batter into the pan

 Bake until set and golden in places, about 1 hour.

Bake until set and golden in places, about 1 hour.

 Serving Suggestion: Garnish with ripe raspberries and raspberry sauce  INGREDIENTS  1 cup raspberry jam  2 tablespoons fresh lemon juice  PREPARATION  Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio. I added ripe raspberries to the saucepan with he jam and lemon juice and it was successful!  My Comments: I couldn't find semolina flour so I used traditional unbleached flour. I invested in a risk after this, because I didn't have a risk before, but it is actually a testament to how well the dessert was received I felt compelled to invest in my own set of wisks! I bought 3 so I can wisk like the wishing maniac I aspire to be! I have not ever made cheesecake from scratch before, so I over cooked it a little bit. I added the zest of 2 medium lemons, Word to the wise: Remove from oven when it is not soupy but still and little bit fluidly moving because as it cools it'll firm up! I didn't have a 11 inch springform pan, so it took 6-13 minutes more than the hour indicated but I got rave reviews from the people I made it for, and I plan on making again! Sorry about the pasted content from this recipe- I usually rephrase from the recipe source, but I am in a time crunch and NOW I AM DONE!

Serving Suggestion: Garnish with ripe raspberries and raspberry sauce

INGREDIENTS

1 cup raspberry jam

2 tablespoons fresh lemon juice

PREPARATION

Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio. I added ripe raspberries to the saucepan with he jam and lemon juice and it was successful!

My Comments: I couldn't find semolina flour so I used traditional unbleached flour. I invested in a risk after this, because I didn't have a risk before, but it is actually a testament to how well the dessert was received I felt compelled to invest in my own set of wisks! I bought 3 so I can wisk like the wishing maniac I aspire to be! I have not ever made cheesecake from scratch before, so I over cooked it a little bit. I added the zest of 2 medium lemons, Word to the wise: Remove from oven when it is not soupy but still and little bit fluidly moving because as it cools it'll firm up! I didn't have a 11 inch springform pan, so it took 6-13 minutes more than the hour indicated but I got rave reviews from the people I made it for, and I plan on making again! Sorry about the pasted content from this recipe- I usually rephrase from the recipe source, but I am in a time crunch and NOW I AM DONE!

Spring Antipasto

Cool Incarnation of traditional antipasto with your own spring twist

 Ingredients  Bunch of Asparagus  Cup of sugar snap peas (raw)  olives (medium black pitted and gorgonzola green olives pictured)  Salamia or prosciutto thinly sliced  Leeks  Sea Salt  Ground pepper  lemon juice  garlic powder                                                              Plan of Attack  Preheat the oven to 390 degrees                                                                 Asparagus  Boil 3-5 cups of salted water  in your stockpot. Add the asparagus and cook for 2-3 minutes  Remove and place on the your platter to cool, but don't drain the water. Squeeze Leon juice over them generously and season again with salt, pepper, and garlic powder.                                                         Sugar Snap Peas  Add the sugar snap peas and cook for the same amount of time  Remove and put on the platter, so they can cool                                                                  Leeks  Slice your leeks diagonally on the horizontal, brush pieces with olive oil, and season with salt, pepper and ground black pepper  Place on your baking sheet and cook until they're browned on both sides *Recipe called for broiling them, but I am scared about using my broiler with nobody else in my house                                                             Olives, and Salami  Open the Olives and place beautifully on your platter. Arrange the Salami so it is just barely flowing off your platter. On another platter arrange your cheese and crackers.  Wrap your platter and refrigerate for an hour or more, and serve chilled         

Ingredients

Bunch of Asparagus

Cup of sugar snap peas (raw)

olives (medium black pitted and gorgonzola green olives pictured)

Salamia or prosciutto thinly sliced

Leeks

Sea Salt

Ground pepper

lemon juice

garlic powder

                                                            Plan of Attack

Preheat the oven to 390 degrees

                                                               Asparagus

Boil 3-5 cups of salted water  in your stockpot. Add the asparagus and cook for 2-3 minutes

Remove and place on the your platter to cool, but don't drain the water. Squeeze Leon juice over them generously and season again with salt, pepper, and garlic powder.

                                                       Sugar Snap Peas

Add the sugar snap peas and cook for the same amount of time

Remove and put on the platter, so they can cool

                                                                Leeks

Slice your leeks diagonally on the horizontal, brush pieces with olive oil, and season with salt, pepper and ground black pepper

Place on your baking sheet and cook until they're browned on both sides *Recipe called for broiling them, but I am scared about using my broiler with nobody else in my house

                                                           Olives, and Salami

Open the Olives and place beautifully on your platter. Arrange the Salami so it is just barely flowing off your platter. On another platter arrange your cheese and crackers.

Wrap your platter and refrigerate for an hour or more, and serve chilled

 

 

 

Pineapple Salad

 2 cups of pineapple  green pepper  0.5 Spanish Onion  8 ounces of canned black beans  handful of cilantro, roughly chopped  salt and pepper (to taste)  cumin  lime  Plan of Attack  Chop the pineapple to bite sized pieces  Mix beans (Drained), diced green pepper, diced onion, pineapple, onions in a bowl. Add salt, pepper, cumin and then squeeze the juice of your lime over the entire salad. Mix throughly, serve and refrigerate leftovers!  Serving suggestion:  Serve over ultimate nachos, covered in melted horseradish cheddar and sprinkled with medium Salsa rojo.       

2 cups of pineapple

green pepper

0.5 Spanish Onion

8 ounces of canned black beans

handful of cilantro, roughly chopped

salt and pepper (to taste)

cumin

lime

Plan of Attack

Chop the pineapple to bite sized pieces

Mix beans (Drained), diced green pepper, diced onion, pineapple, onions in a bowl. Add salt, pepper, cumin and then squeeze the juice of your lime over the entire salad. Mix throughly, serve and refrigerate leftovers!

Serving suggestion:

Serve over ultimate nachos, covered in melted horseradish cheddar and sprinkled with medium Salsa rojo. 

 

 

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Shrimp with Red Thai Curry

 Ingredients  2 zucchini  2 red peppers  05. can of garbanzo beans  2-3 tbls of Thai red chili paste  3-5 cloves of garlic  medium onion  lb of medium shrimp ( thawing, cleaned and deveined)  13.6 can of coconut milk  olive oil  salt and pepper (to taste)  Cored, peeled and diced pineapple (apx cup)  crushed red pepper (to taste)

Ingredients

2 zucchini

2 red peppers

05. can of garbanzo beans

2-3 tbls of Thai red chili paste

3-5 cloves of garlic

medium onion

lb of medium shrimp ( thawing, cleaned and deveined)

13.6 can of coconut milk

olive oil

salt and pepper (to taste)

Cored, peeled and diced pineapple (apx cup)

crushed red pepper (to taste)

 Thinly slice the zucchini

Thinly slice the zucchini

 Heat Oil in your medium pan and cook until cooked through. While zucchini cooks, clean and dice the red bell peppers into bite sized pieces.

Heat Oil in your medium pan and cook until cooked through. While zucchini cooks, clean and dice the red bell peppers into bite sized pieces.

 Remove cooked zucchini from the pan and put aside. 

Remove cooked zucchini from the pan and put aside. 

 Add the red peppers to the pan and cook on medium high heat, stirring frequently. While peppers cook, dice inions and garlic.

Add the red peppers to the pan and cook on medium high heat, stirring frequently. While peppers cook, dice inions and garlic.

 When peppers have cooked through, remove them from your pan and place on the plate wit the zucchini. Add olive oil to the pan and add onions and garlic.

When peppers have cooked through, remove them from your pan and place on the plate wit the zucchini. Add olive oil to the pan and add onions and garlic.

 Add the cleaned, rinsed and deveined shrimp to the pan, when the onions and garlic are cooked through and onions are clear. Cook the shrimp until visibly cooked.

Add the cleaned, rinsed and deveined shrimp to the pan, when the onions and garlic are cooked through and onions are clear. Cook the shrimp until visibly cooked.

 Add your can of coconut milk and red Thai chili paste to the pan. Turn heat up and bring the sauce to a boil for 5-6 minutes. 

Add your can of coconut milk and red Thai chili paste to the pan. Turn heat up and bring the sauce to a boil for 5-6 minutes. 

 Add the vegetables back in to the pan, and mix throughly. 

Add the vegetables back in to the pan, and mix throughly. 

 Open your garbanzo beans, drain and pour apx 0.5 of the can into the pan.Add pineapple pieces, and stir. Taste the sauce, and add salt, pepper, and crushed red pepper as needed, according to your preferences!

Open your garbanzo beans, drain and pour apx 0.5 of the can into the pan.Add pineapple pieces, and stir. Taste the sauce, and add salt, pepper, and crushed red pepper as needed, according to your preferences!

 Serve over rice, and garnish with diced scallions, chopped cilantro and a sliver of lime. Enjoy!  *I adjusted this recipe as I went be cause I should have added more Thai red chili paste. I started cooking the rice early in preparation and realized I had to add more water as the rice cooked. for it to cook properly.

Serve over rice, and garnish with diced scallions, chopped cilantro and a sliver of lime. Enjoy!

*I adjusted this recipe as I went be cause I should have added more Thai red chili paste. I started cooking the rice early in preparation and realized I had to add more water as the rice cooked. for it to cook properly.