Category — Recipes

This is a nice dip, if you wanna add some meat, add grilled chicken or shrimp!
3 cups chopped artichoke hearts
1/4 cup small diced onions
3 tb chopped garlic
1 tb minced thyme
1 tb minced basil
½  cup mayo
¼  cup grated parmesan cheese
¼ cup grated jack cheese
1/2 cup fresh spinach
Salt and pepper

1. In a large bowl mix all ingredients except for jack cheese, until fully incorporated.
2. Place in oven safe dish, sprinkle jack cheese on top.
3. Bake in oven at 350 degrees for 30 minuets.

Serve with Warm Pita bread

I really like the oyster sauce in this recipe! It goes great with Shrimp and Scallops.

½ c. cilantro
½ c. scallion (greens only)
½ tb. Minced ginger
½ tb. Minced garlic
½ tb. Oyster sauce
½ c. canola oil
2 tb. Sesame oil

1. Place cilantro, scallions, ginger, garlic and oyster sauce in blender.
2. Turn blender on to medium.
3. Drizzle oils in slowly until completely emulsified.
4. Season to taste with salt and pepper.

Ever feel like making breakfast for dessert? Break out the waffle iron and make a few waffles to serve with this custard!

3 c half & half
1 c maple syrup
3 Tbl cornstarch
4 oz egg yolk

1. Combine egg yolks, half of the syrup, and cornstarch in a bowl and whisk together, set aside.
2. n a sauce pan, heat to a simmer half & half and remaining syrup.
3. When half & half is heated, slowly whisk into egg mixture, when everything is mixed together
4. Return sauce pan over medium heat and whisk quickly until mixture is pudding consistency.
5. Pour 2-3 oz into serving bowls.
6. Chill in Fridge

With the rainy weather we are having today, and the anticipation of the corn patch growing, this is nice soup that you can serve with a lot of things.

1/2 cup yellow onion
4 cups roasted corn
5 cloves garlic
1 cup white wine
4 cups chicken stock
2 cups heavy cream
10 basil leaves sliced
Salt and pepper

1. Roast corn in oven or on the grill, cut off the kernels.
2. Sauté onions and garlic until translucent, add corn.
3. Deglaze with white wine, add chicken stock and cream.
4. Simmer on stove for 3o min, add basil season with salt and pepper.
5. Blend until smooth.

I have served this soup with crab or grilled chicken on top, either one is great!

If you like nice chicken breasts for spring, here is a good way to stuff them!

2/3 cup goat cheese
2/3 cup cream cheese
1/3 cup diced sundried tomatoes
1 ts minced thyme
1 ts minced basil
1 ts minced garlic
Salt and pepper to taste

2 large Chicken Breasts

1. Mix cheese, tomatoes, garlic and herbs in a bowl, season with salt and pepper.
2. Butterfly Chicken breasts in half, don’t cut all the through one side.
3. Fill Breast with cheese mixture.
4. Roll tightly and wrap in foil.
5. Bake in over for 35-40 minuets on 350 degrees.

Beurre-blanc is a hard sauce to master, but once you get it, you’ll have one of the best sauces in the land!
1 large shallot-sliced
½ ts lemon zest
½ ts lime zest
½ ts orange zest
½ c white wine
¼ c lemon juice
¼ c orange juice
1 sprig of thyme
½ lb butter (room temperature)
½ c heavy cream

1. In a sauté pan on medium heat, coat pan with canola oil and add sliced shallot.
2. Sauté shallots until translucent, about 4 minutes.
3. Add citrus zest allow it to sauté for 1 minute, being careful not to burn the zest.
4. Deglaze pan with wine, add lemon and orange juice.
5. Simmer until mixture is reduced by half.
6. Add cream and reduce again. Reduce until a thick cream.
7. Turn heat to low.
8. Whisk in room temperature butter, don’t let the mixture boil as the fat will separate and your sauce will be garbage

Vinaigrette

½  large yellow onion
½  red onion
¼  cup bacon fat
2 cup champagne vinegar
¼  cup honey

1. Slice onions thinly.
2. Caramelize onions in bacon fat till dark brown.
3. Add honey and champagne vinegar.
4. Bring to a boil, remove from heat.
5. Season with salt and pepper.
6. Serve warm

Salad

3 cup fresh Spinach
½ cup sliced Red Peppers
¼ cup Blue cheese crumbles
¼ cup Crispy Bacon

1. Toss spinach in warm dressing.
2. Top with Red Pepper, Bacon and, Blue Cheese, then serve.

If you ever Feel Quiche. If you don’t like Mushrooms, just replace them with Ham!

1 9in unbaked pie shell
3 Eggs
1 cup Whipping cream
½ cup Milk
½ cup Sliced cooked Mushrooms
½ cup sauté Spinach
2 oz Swiss Cheese
¼ ts Salt
¼ ts Black pepper

1. Preheat oven to 350 degrees.
2. Whisk eggs, milk and, cream in a medium bowl.
3. Mix in spinach, mushrooms and, swiss cheese.
4. Season with salt and pepper.
5. Pour mixture into pie shell.
6. Bake in oven until center of quiche is done, about 35 minutes.

This is not a low fat dish!

4 U-10 scallops
8 16/20 peeled shrimp
3 c linguine pasta
½ cup diced mushrooms
½ cup sun dried tomatoes
1 clove sliced garlic
¼ cup red wine
1 cup whipping cream
Salt and pepper
Parmesan cheese for garnish

1. Boil the linguine in salted water.
2. Lightly toss boiled pasta in oil to prevent sticking.
3. Season scallops and shrimp with salt and pepper.
4. In a hot large sauté pan coat with canola oil, Place scallops in hot pan to crisp the edges.
5. In two minutes place shrimp, mushrooms, garlic and sun dried tomatoes. Turn over scallops and shrimp.
6. Deglaze the pan with red wine, add the cream.
7. Let simmer for 2 minutes.
8. Add pasta. Toss well to coat pasta.
9. Transfer to large serving bowl, garnish with fresh grated parmesan cheese and chives.

This is a great take on pesto!

½ c. fresh dill
1 tb. Minced ginger
1 tb. Minced garlic
2 tb pasticcio
½ c. canola oil

1. Toast pasticcio in a dry skillet.
2. Place pasticcios, ginger, and garlic in to blender. Turn blender to medium.
3. Slowly add canola oil and fresh dill until completely blended. Season to taste with salt and pepper.

Dill Pesto goes great with Sun dried tomato goat cheese stuffed chicken breast!