INGREDIENTS Salmon filets Olive oil Jalapeno (diced) Shallots (diced) Garlic Shrimp (cubed) Cajun seasoning Lump crab Worcestershire Lemon (juice & zest) Cilantro Mayo Sauce Shrimp Butter Garlic Lemon zest Heavy cream Parmesan Cilantro Equipment Two skillets (one oven-safe) DIRECTIONS Preheat oven @ 450° In skillet, sauté the jalapeno, shallots, shrimp, Cajun seasoning and garlic. Remove … Continue reading Crab Covered Salmon
Ingredients Turkey Wonton Ground turkey (1/2 lb) Sliced green onions (1/4 cup) Minced ginger (1 tbsp) Soy sauce (1 tbsp) Shaoxing wine (1/2 tbsp) (good luck finding, I used rice wine) Toasted sesame oil (1 tsp) Cornstarch (1 tsp) White pepper (1/4 tsp) Wonton wrappers (if frozen, set out for 30 min to thaw) Mapo … Continue reading Turkey Wontons in Mapo Sauce
INGREDIENTS Spinach (chopped) Strawberries (sliced) Avocado (sliced) Orange bell pepper (diced) Almonds (chopped) Olive Oil (drizzle) Balsamic vinegar (to taste) Salt & Pepper DIRECTIONS Combine in a large bowl and enjoy. Continue reading Salad #1 (Spinach Strawberry Avocado)
INGREDIENTS Chicken thighs (6 boneless) Brioche buns (6) Buttermilk (2 cups) Pickle Juice (1/2 cup) Garlic Powder (2 teaspoons) Paprika (2 tsp) Cayenne Pepper (1 tsp) Salt (1 tsp) Sliced pickles Cooking oil (64oz.) Dry Batter Flour (2 cups) Garlic Powder (2 tsp) Paprika (2 tsp) Cayenne Pepper (1 tsp) Salt (2 tsp) Sauce Mayo … Continue reading Popeye’s Homemade Spicy Chicken Sandwich
INGREDIENTS Brown Rice (cook in chicken/veg broth) Fresh broccoli (steam, chop) Sharp cheddar cheese Smoked Gouda Hot peppers (2-3 diced jalapeños) Mushrooms, diced Tomato, diced Olive oil (and/or butter) & salt Avocado (optional topping) DIRECTIONS Cook the rice. Steam the broccoli and sauté the mushrooms. Combine all ingredients in casserole dish and … Continue reading Broccoli Casserole
INGREDIENTS Small tortillas (2 packs) Butternut squash (1 Large or 2 Small) Harissa (1-3 Tbsp) Coconut yogurt (24 oz tub) Limes (3) Zucchini (2) Olive oil Equipment Peeler Baking sheet Parchment paper Frying pans DIRECTIONS Preheat oven to 425°. Peel the squash, cut it in half and de-seed. Keep the skin and seeds in separate … Continue reading Butternut Squash Tacos
INGREDIENTS Delicata squash (~2 pounds/910 grams), seeds removed and cut into 1/2-inch rounds EVOO (3 tablespoons) Honey (4 tablespoons) S&P Red habanero chili (1/2 teaspoon) or other comparable chili White wine vinegar (1/3 cup) Lime (1 grated & juiced) Sage leaves (5-6, thinly sliced) Pumpkin Seeds (2 tablespoons, toasted) Equipment Large bowl Two large rimmed … Continue reading Delicata Squash Agrodolce
INGREDIENTS Broccolini Ricotta Grated Garlic Lemon Juice EVOO Honey Calabrian Chiles Flaky salt DIRECTIONS Blend ricotta, garlic, lemon juice, olive oil, and honey. Cut off broccolini stems. Sauté broccolini in pan with olive oil and salt. Char until tips are starting to turn black. Plate the whipped ricotta, place the broccolini on top of the … Continue reading Broccolini w/ Whipped Ricotta & Calabrian Chiles
INGREDIENTS Small potatoes (such as fingerling or baby potatoes) Olive oil Garlic cloves (minced) Chives Parsley Salt and pepper, to taste Butter (optional) Rosemary (optional) Grated Parmesan cheese (optional) Equipment Baking sheet Parchment paper DIRECTIONS Preheat oven to 425°F. Line a baking sheet with parchment paper. Using a sharp knife, make crosswise cuts in each … Continue reading Mini Hasselback Potatoes
INGREDIENTS Baby new potatoes (2 pounds, 910 grams) EVOO (3 tablespoons) Salt & Pepper Parsley (small handful, roughly chopped) Fresh dill (small handful, roughly chopped) Jalapenos (two (2), 1 seeded and finely diced, 1 sliced into rounds) Garlic (1 clove, minced) Lemon (1) Whole-grained Mustard (2 tablespoons) Flaky sea salt, for serving DIRECTIONS Preheat oven … Continue reading Mustardy Smashed Potatoes
