Grilled chicken

Ingredients
6-8 boneless, skinless chicken breasts
Marinade Ingredients
1/2 cup extra virgin olive oil
1/3 cup fresh-squeezed lemon juice
1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don't have lemon zest)
1 tsp. greek seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano                                   

black pepper to taste

INSTRUCTIONS

Whisk together the marinade ingredients.I love to use Ziploc bags to marinate things, but you can also use a glass casserole dish if you'll be home to turn the chicken a few times. Let chicken marinate in refrigerator for 6-8 hours if you can or all day if desired.To cook, spray the grill with non-stick spray or oil; then preheat to medium hot. Put chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.)  Rotate chicken pieces so they're going on the diagonal the other way and cook about 4 minutes more (until you see criss-cross grill marks.) Turn chicken over and cook about 4-8 minutes on the other side. 

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Noodles & Veggies

INGREDIENTS

8 ounces linguine, uncooked

3 1/2 cups water

1 medium bok choy or 3 baby bok choy (about 1/2 pound), sliced (about 3 cups)

1 red bell pepper, thinly sliced

2 medium carrots, cut into coins (about 1 cup)

1 small yellow onion, halved and thinly sliced

3 medium cloves garlic, minced (about 1 tablespoon)

1 thumb-sized piece of ginger, peeled and minced (about 1 tablespoon)

1/4 cup Tamari-style soy sauce*

3 tablespoons sesame oil

2 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes (add more if you like more heat)

1/2 teaspoon kosher salt

1/2 medium Napa cabbage, thinly sliced (about 4 cups, loosely packed)

1 tablespoon rice vinegar

INSTRUCTIONS

To a large and heavy pot over high heat, add the linguine, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.As soon as the mixture comes to a boil, set the timer for 9 minutes and cook, tossing constantly with tongs, taking care to make sure the pasta doesn't stick to the bottom of the pot. Once the 9 minutes is up, the veggies should be tender, the pasta cooked through, and it should have a saucy consistency, with most of the liquid having evaporated.Remove from heat and add the cabbage and vinegar, tossing until cabbage wilts, about 30 seconds.

Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds.

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Chuck roast with Balsamic & Dijon

 


INGREDIENTS

2-3 tablespoons vegetable or canola oil
4 pounds Chuck Roast
1 medium to large yellow onion, chopped
1/3 cup balsamic vinegar
2-3 tablespoons Dijon mustard
5 sprigs fresh thyme
2 cups reduced-sodium beef broth
2 bunches small carrots, with tops (cut off tops leaving a small stub)
1 pound very small baby potatoes, white or red
kosher salt & freshly ground black pepper

INSTRUCTIONS

Preheat oven to 300F.Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!

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Onion bombs!

INGREDIENTS

1/2 clove of garlic finely chopped 

3/4 cup of Ketchup

1/2 cup of crushed saltine crackers

1 slice of bread torn into small pieces

Salt and pepper to taste

3/4 cup of shredded cheese (any kind of cheese you like)

1/3 cup of parmesan cheese

optional – meatloaf seasoning packet or any extra spices or herbs that you like

INSTRUCTIONS

Add 1 lb. of ground beef, turkey or pork to a mixing bowl. You can even combine a little beef with pork if you’d like. We just used all ground beef. Mix all of this up with your hands as you would with meatloaf. You want about the same texture as you would with meatloaf as well. If it seems too dry, add a bit more ketchup or a splash of milk. If it feels too wet, add a little more crushed crackers.

Now it’s time to assemble your onion bombs. Start with the largest pair of onion halves. Make a large meatball and place it in one side of the onion half and place the other onion half over the top. Basically squishing the meatball between the 2 onion halves. Continue to fill the rest of the onion halves up with the meat mixture.

Wrap each onion bomb in aluminum foil. You want to have enough room so that you can leave a little twist at the top so you can easily pick them up off the grill because they’re hot! Now it’s time to grill them. Slap these babies on the grill and cook for about 8-10 minutes. Flip them over on their opposite side and cook an additional 8-10 minutes. 

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Best juicer recipes!

A few tips to make your juicing quick and enjoyable! 1.Buy local and organic fruits and vegetables whenever possible so you’re getting the freshest and most nutritious produce available to you and your family and remember to always rinse everything you juice before juicing. 2.You will get the best juice from firm, ripe fruits and vegetables. If it is over ripe or too soft you will extract more pulp than juice. 3.Avoid juicing bananas and avocados, they are soft and will clog your juicer screen. 4.When juicing melons, don’t remove the interior white rind or peel because much of the nutritional value is in this section of the fruit. 5.With citrus fruits (oranges, grapefruit and tangerines) remove the rind, but keep as much of the white pith as possible because it’s full of nutrients. You can juice lemons and limes whole without peeling. 6.Always take proper care of your Native Juicer. Rinse quickly after use, fruits and vegetables dry quickly and will become more difficult to clean. Recipes Carrot ‘n Greens (Bone Health Juice) - 5-6 carrots - 4 kale leaves - 4 sprigs of parsley - ½ apple Maximum Greens (High Potassium Drink) - 3 large carrots - 2 stalks of celery - 1 apple - handful of fresh parsley - handful of fresh spinach - ½ lemon, peeled Spicy Tomato (High Antioxidant Juice) - 2 large tomatoes cut into quarters - 1 stalk of celery - 1 cucumber - ½ red bell pepper - ½ teaspoon sea salt - 3-5 grinds of fresh ground black pepper - 1-3 shakes cayenne pepper Wrinkle Free (Skin Health Juice) - 2 cucumbers - 1 1- inch knob of ginger root - 2 medium oranges peeled (leave the white pith in side the skin) Beach Juice - 1 1-inch thick pineapple round - 3-4 tangerines, peeled - small handful of parsely Fog Lift (Muscle Juice) - 2 medium apples - 1 bunch of spinach - ½ lemon, peeled Be Cleansed - 3 carrots (greens removed) - ½ cucumber or ½ zucchini - ½ beet with greens Yum Yum Calcium (Bone Health Juice) - 1 apple - 2 large carrots - ½ C fresh broccoli - small handful of fresh parsley - ½ lemon peeled - 1 tsp agave nectar added after veggies have been juiced Lettuce Wrap - 3 large carrots (greens removed) - 6 spinach leaves - 4 large romaine lettuce leaves - ¼ large turnip - 4 sprigs of parsley Strawberry Pineapple Juice - 1 orange, peeled (leave pith on) - 2 1-inch pineapple rounds - 5 strawberries Cucumber me Celery - 1 cucumber - 2 large apples - 1 ½ stalks of celery

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Caulifower & potato soup with dill whipped cream

INGREDIENTS
For the soup

1 pound russet potatoes, peeled and cubed
1 head of cauliflower, chopped into florets
4 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 leek, sliced into half moons and rinsed
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced 
4 cups good-quality chicken stock
1/2 cup whole milk
1/2 cup crème fraîche
4 ounces grated sharp cheddar cheese (about 1 packed cup), optional
Kosher salt and freshly ground black pepper

For the dill whipped cream
1/2 cup heavy cream
1 heaping tablespoon chopped dill
Kosher salt, to taste

INSTRUCTIONS

For the soup, preheat oven to 450°.

Toss the potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes. Meanwhile, toss the cauliflower with remaining 2 tablespoons of olive oil and season with salt and pepper. Add the cauliflower to the pan with the potatoes, stirring to combine. Cook for an additional 25 minutes, stirring midway through cooking, until vegetables are soft and golden brown.

In a Dutch oven or soup pot, melt butter over medium heat. Add the onions and leeks and sauté until tender and translucent, about 6 minutes. Add garlic and cook for another minute. Add the roasted vegetables and stock to the Dutch oven and season with a little salt and pepper. Bring the liquid to a boil, reduce the heat to low, and simmer for 10 minutes.

To puree soup, either run it through a food mill fitted with the medium disc or process in batches in a blender. If you want a very smooth soup, push the puree through a fine mesh sieve or chinois, if desired.

Return the soup to the Dutch oven. Add milk and creme fraiche and rewarm over medium-low to medium heat. Whisk in cheese until completely melted, if using. Season the soup with kosher salt and pepper, to taste. (If making the soup in advance, leave out the milk, crème fraîche, and cheese until ready to reheat and serve.)

For the dill whipped cream, add heavy cream to a clean mixing bowl. Using a balloon whisk, whip the cream vigorously by hand until soft peaks begin to form. (I like a thickened, yet still malleable texture.) Gently stir in the dill and a generous pinch of kosher salt. Chill for about an hour to allow flavors to marry. If the whipped cream gets too thick, just fold in a couple splashes of cream until it reaches the desired texture.

Serve the soup with a dollop of dill whipped cream, coarsely ground black pepper, and a drizzle of good olive or walnut oil.

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Zucchini Noodles with Lemon-Garlic Spicy Shrimp

1 serving
Ingredients:

1 1/2 teaspoons olive oil
pinch crushed red pepper flakes
4 oz peeled and deveined shrimp
2 cloves garlic, sliced thin and devided
1 medium zucchini, spiralized
pinch salt and fresh black pepper
1/4 lemon
1/4 cup halved grape tomatoes

Instructions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

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Turkey Meatball Spinach Tortellini Soup

5-6 servings
Ingredients:

For the Meatballs:

10 oz 93% ground turkey
2 tbsp seasoned whole wheat breadcrumbs
2 tbsp grated parmesan cheese (Parmigiano Reggiano)
2 tbsp parsley, finely chopped
1 large egg
1 clove garlic, minced
1/8 tsp kosher salt

For the soup:

1/2 tbsp unsalted butter
2 stalks of celery, chopped
1 small onion, chopped
1 large carrot, peeled & chopped
2 cloves of garlic, minced
4 (14.5 oz) cans reduced sodium chicken broth
1 small Parmigiano-Reggiano rind (optional)
9 oz refrigerated spinach cheese tortellini (Buitoni)fresh ground black pepper, to taste
3 cups loosely packed baby spinach
fresh grated Parmigiano-Reggiano for topping

Instructions:

Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Using your hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.

In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth and parmesan rind and increase heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.

Add the tortellini and simmer until cooked according to package directions, about 7 minutes.

Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

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Cauliflower "Fried Rice"

4 servings
Ingredients:

1 medium head (about 24 oz) cauliflower, rinsed
1 tbsp sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tbsp soy sauce, or more to taste

Instructions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.

Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

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Asparagus Egg and Bacon Salad

1 serving
Ingredients:

• 1 large hard boiled egg, peeled and sliced
• 1 2/3 cups chopped asparagus
• 2 slices cooked and crumbled center cut bacon
• 1/2 tsp Dijon mustard
• 1 teaspoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• pinch salt and pepper, to taste

Instructions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

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Vegetable Pasta Salad

6-8 servings
Ingredients

12 oz. bow tie pasta
2 medium roma tomatoes
1 medium summer squash
1 medium zucchini
1 medium broccoli crown
½ medium red onion
⅔ (15 oz.) jar roasted red peppers
½ bunch parsley

VINAIGRETTE
¼ cup vegetable oil
¼ cup olive oil
⅓ cup red wine vinegar
1 Tbsp dijon mustard
1 tsp dried oregano
1 tsp minced garlic
¾ tsp salt
to taste fresh cracked black pepper

Instructions

Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.

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Tomato Tortellini Soup

6-7 servings
Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini
Grated Parmesan cheese and fresh basil, for garnish, optional






Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.

2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.

3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.

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Brussels Sprouts and Bacon Salad

8-10 servings

INGREDIENTS

1 lemon

1 orange

1 large shallot, minced

½ cup olive oil

salt and pepper

6 slices cooked bacon, crumbled or chopped

4 dozen brussel sprouts

1 cup almonds

1 cup grated Pecorino-Romano cheese

INSTRUCTIONS

Cook and crumble the bacon.

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

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Parmesan Tomato and Spinach Tortellini Soup

4 servings
Ingredients

2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour
3 cups vegetable broth or chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini
1/2 cup parmigiano reggiano (parmesan), grated
10 ounces spinach, coarsely chopped
1/2 cup heavy/whipping cream or Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)





Instructions

Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the flour and cook for another minute.
Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.

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French Onion Soup

8 -10 servings
INGREDIENTS

For the base:
6 tablespoons unsalted butter, cut into pieces
4 large yellow onions, thinly sliced
8 cups beef broth*
1 bay leaf
2 cloves garlic, minced
¾ teaspoon salt
½ teaspoon pepper

For serving:
4 to 5 cups cubed crusty bread (I use a multi-grain loaf)
freshly shredded gruyere cheese






INSTRUCTIONS
Turn on your crockpot and set it to high. Add in the butter chunks and then put on the cover. Once the butter is melted, add in the onions. Mix to combine. Put on the cover and let cook for about 1 hour.
After the first hour, give the onions a good stir. Place a double layer of paper towels under the lid (which will help to absorb some of the moisture - you’ll want to replace this layer about 2 to 3 times during the cooking process). Continue to cook on high for about 5 to 6 additional hours, stirring the onions about every 35 to 45 minutes.** You want the onions to be a caramel color. Toward the end of the cooking time, keep a closer eye on the onions (you don’t want to let them burn and may need to stir them more often).
Discard the paper towels. Turn down the crockpot to low. Add in the broth, bay leaf, garlic, salt and pepper. Cover and cook for 1 hour. Discard the bay leaf and then taste and adjust with additional salt/pepper if needed.
Preheat your broiler. Place oven-safe bowls or crocks on a baking sheet. Spoon the soup into the bowls. Place a handful of bread cubes in each bowl and then sprinkle the top with some of the cheese. Broil for about 2 to 4 minutes, until the cheese is golden and bubbly.

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Chicken Cordon Bleu

Ingredients:

1 lb chicken cutlets
1/4 cup flour
1 egg, whisked
1 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp salt
salt and pepper
about 2 tbsp olive oil, for drizzling
1/3 lb thinly sliced black forest ham
1/3 lb thinly sliced Swiss or Gruyere cheese (or you can do grated cheese instead)

Instructions:

Preheat the oven to 350 degrees F. Set a wire rack on top of a baking sheet.

Set up your breading stations by placing the flour in the first bowl, the egg in the second, and the panko in the third. Season the panko by adding the garlic powder, onion powder, paprika, dried thyme, and salt.

Lay out your chicken cutlets on a cutting board and gather up some toothpicks, about 2 or 3 per cutlet (or you can tie it up with kitchen twine if you prefer that). Season both sides of the chicken cutlets with salt and pepper, and drizzle on a little bit of olive oil. Place a single layer of both ham and cheese on each cutlet, and roll it up tightly. Secure with the toothpicks or tie it up with twine to keep it closed up.

Dip the rolled chicken slices first in the flour, then in the egg, then in the panko breadcrumbs, shaking off the excess coating every step of the way (if you don't do this, your breading will want to fall off later). Place on the wire rack.

Baking time will vary depending on how big your chicken cutlets are, but 30-35 minutes should be about right. I bake the chicken until it's about 152 degrees F inside (rises to about 155-157 during resting), to make sure it doesn't overcook. Let the chicken rest for about 5-10 minutes out of the oven so the juices don't run out, and remove the toothpicks or kitchen twine before serving. Enjoy!

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Mushroom and Spinach Chicken

4 servings

Ingredients
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved






Instructions
In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.
Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

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Beef and Broccoli

Serves: 4
INGREDIENTS
1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
⅔ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
¼ teaspoon red chili flakes (optional)
4 cups broccoli florets
2 tablespoons corn starch + 4 tablespoons cold water


INSTRUCTIONS
Grease the inside of a slow cooker. Add steak, beef froth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.

 

Enjoy it!

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Chicken Breasts with Creamy Mushroom Sauce

Ingredients

·         2 (6 to 8-ounce) boneless, skinless chicken breasts

·         kosher salt and freshly ground black pepper

·         2 cups mixed mushrooms, sliced

·         2 tablespoons minced shallots

·         4 tablespoons butter, divided

·         1 tablespoon olive oil

·         ½ cup white wine

·         ½ cup chicken broth

·         2 tablespoons whipping cream

·         2 teaspoons fresh thyme leaves

·         ½ lemon, zested

·         Chopped parsley for garnish

Instructions

1.    Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.

2.    Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.

3.    Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.

4.    Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.

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Brussels Sprouts Salad with Apples and Candied Walnuts

INGREDIENTS

For the Salad

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pound brussels sprouts, quartered
• 1 big tart apple, sliced
• salt and fresh ground pepper, to taste
• 1 teaspoon fresh rosemary

For the Walnuts

• 1 tablespoon butter
• 1 tablespoon sugar
• 1 tablespoon brown sugar
• ¼ cup chopped walnuts

INSTRUCTIONS

1. Heat butter and olive oil in a large skillet over medium-low heat.
2. Add brussels sprouts and apples; season with salt and pepper.
3. Add rosemary and cook over medium heat, stirring occasionally, for 8 minutes, or until tender.
4. Prepare walnuts by melting butter in saucepan.
5. Add sugars and stir until incorporated; add walnuts and continue to stir around for about 2 minutes.
6. Remove from heat and set aside.
7. Remove brussels sprouts and apples from heat and let cool for 2 minutes.
8. Spoon salad onto plate and garnish with candied walnuts.
9. Serve.

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Rosemary and Garlic Mashed Patatoes

Serves 6 to 8

INGREDIENTS

• 6 large potatoes, washed and cut in 4 wedges
• water
• 1 stick butter
• 3 garlic cloves, minced
• 3 sprigs rosemary
• ½ cup shredded parmesan cheese
• 1 cup sour cream
• salt and fresh pepper, to taste

INSTRUCTIONS

1. Add cut potatoes into a large pot and cover with cold water.
2. Cook over medium heat and simmer potatoes for 15 to 20 minutes or until fork tender.
3. Strain potatoes.
4. In a deep pot (you can use the one you used for the potatoes) add butter, garlic and rosemary sprigs.
5. Cook over medium-low heat until butter starts to brown.
6. Remove from heat.
7. Remove rosemary sprigs and discard.
8. Add potatoes to the prepared butter.
9. Season with salt and pepper. Depending on the saltiness of the parmesan cheese you are using, you may want to wait to salt the potatoes until the end.
10. Add parmesan cheese and sour cream; mash using a potato masher until smooth and creamy.
11. Taste for salt and pepper and adjust accordingly.
12. If you like the potatoes creamier, add more sour cream.
13. Serve.

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Garlic Sauce Chicken

Serves 4 to 6

INGREDIENTS

• 3 tablespoons olive oil
• 4 chicken thighs (about 2-pounds)
• salt and fresh ground pepper, to taste
• 1 whole bulb of garlic, peeled, cloves separated
• 1 cup white wine (use a wine that you like)
• 3 tablespoons chopped fresh parsley
• 1 sprig fresh rosemary

INSTRUCTIONS

1. Heat olive oil in a large skillet.
2. Add chicken and season with salt and pepper.
3. Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side.
4. Remove chicken from skillet and set aside.
5. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic.
6. Carefully add wine to the skillet.
7. Stir in parsley and add rosemary.
8. Transfer chicken back to skillet.
9. Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way through cooking. Add ¼-cup more wine if it looks too dry when you go to turn over the chicken.
10. Remove from heat.
11. Transfer chicken to serving dish and spoon the garlic sauce over the chicken.
12. Serve.

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Almond Nutella Cake

Ingredients

Ingredients for Almond Cake Layers:

• 325 grams super finely ground almond flour (*see note below)
• ¾ cup granulated sugar, divided into ½ cup and ¼ cup.
• ¼ tsp salt
• 6 large egg whites, room temp
• ½ Tbsp vanilla extract

For Frosting, Filling & Toppings:

• 3 cups heavy whipping cream
• ¼ cup granulated sugar
• 2 tsp coffee extract or almond liquor or chocolate liquor
• 2 tsp vanilla extract
• ⅓ to ½ of a 26.5 oz Nutella jar
• Semisweet chocolate bar for decor

Instructions

1. Trace three 8-inch circles on parchment paper (I baked all 3 layers at once – two on one large baking sheet and one on a second sheet). Trace in a bold pen or permanent marker then flip the paper over so you can see the tracing without putting the batter directly over markings. Lightly butter top of parchment paper with a paper towel. Arrange baking racks with the first rack in the top third of the oven and the second in the bottom third.

How to Make the Almond Cake Layers: Preheat Oven to 325˚F.

1. In a large bowl, combine: 325 grams almond flour with ½ cup sugar, and ¼ tsp salt, and thoroughly whisk together until no large clumps of flour remain.
2. In the clean/dry bowl of your KitchenAid stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for 1 minute or until soft peaks form. With the mixer on, add in ½ Tbsp vanilla then add ¼ cup sugar and continue beating on high speed for 2-3 min or until stiff but manageable.
3. Fold the egg whites into the almond meal gently, about ½ cup at a time until no streaks remain.
4. Divide and spread macaron batter as evenly as possible (they’ll stack better later!) onto the three traced circles of your parchment paper. Bake at 325˚F for 12 min, rotate pans between racks and bake another 12 min. Turn oven off and keep in the oven another 15 min. You want it to be dry and crunchy on the outside and semi-soft inside. Remove from oven and let cool to room temp on a wire rack.

Making the Frosting:

1. In the bowl of your mixer, combine 3 cups heavy whipping cream with ¼ cup sugar and beat on high speed (1 min) until soft peaks form, add 2 tsp coffee extract and 2 tsp vanilla extract and continue mixing on high (1-2 min) until spreadable (don’t overbeat). Cover and refrigerate untilready to use.

Assembling Cake:

1. Spread Nutella on the bottom of two of your cake layers and set aside. Add Nutella based on how sweet you like your cakes – I used ½ a tub for my fierce sweet tooth but you can use less ⅓ if you prefer less sweetness.
2. Place the third cake layer (without Nutella on it) on a cake stand and cover generously with frosting. Top with the next layer, Nutella-side-down. Cover the top with frosting. Repeat with last layer then frost the top and sides of the cake. I piped a border around the top of the cake with my large Wilton open-star frosting tip.
3. Top with chocolate shavings, chocolate curls, or grated chocolate covered espresso beans. Refrigerate cake 6-8 hours, or overnight since the almond layers need time to soften up; otherwise it will be difficult to slice.

 

Enjoy it!

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